Section 6 – Construction Documents
During the Construction Document phase (1) the Foodservice Consultant (Kitchen Designer) will take the approved Design Development drawings and further refine them to create the Construction Documents, to include the following sheets: (which will be included in the architectural drawing package):
Foodservice Equipment Floor Plan with detailed equipment schedule:
- Create all work spaces in detail, showing sinks, faucets, hose bibs, utensil rack,can openers, fire protection systems, etc.
Foodservice Special Conditions Plan and Schedules:
- Location of/block outs in floors for trench drains/walk-in coolers, etc.
- block-out in walls for openings, recesses for controls, etc.
- wall/ceiling blocking to support wall/ceiling mounted equipment
- details and notes
Foodservice Plumbing/Mechanical Connection Plan and Schedules:
- define locations of drains/water lines required for equipment and general area drains for housekeeping, in both the walls and floors and chilled water connections if required
- details and notes
Foodservice Electrical Connection Plan and Schedules:
- define location of electrical connections for all pieces of equipment and also for general use. Indicate connections to remote switches or pieces of equipment
- schedules for connections showing equipment connected to, amperage, voltage, phase, location aff.
- details ¬es
- elevations of all equipment, both purchased and custom fabricated, which will provide you with another review of the equipment prior to completing the contract
Foodservice Fabrication Sections/Details:
- construction details of custom fabricated equipment providing details for the fabricator to construct the equipment
The Foodservice Consultant (Kitchen Designer) will prepare the itemized specification
(2) for the foodservice equipment, as indicated on the approved construction drawing, and
define the options and special features needed.
The Foodservice Consultant (Kitchen Designer) should also prepare an itemized Bid Form and provide it as part of the specification to the Architect, for inclusion in the Bid
Documents. This will allow for you or the general contractor to get itemized pricing for
the individual pieces of equipment during the bid process.
Itemized bid tabs are a rarity and are normally not done, if the project is being bid by
the General Contractor; he is basically just looking for a total cost from the Kitchen
Equipment Contractor. However this does not allow you or the General Contractor to make adjustments to the contract or know if the Kitchen Equipment Contractor has bid the
equipment as specified. The bid form will allow you or the General Contractor to select
items to be deferred or deleted to adjust the contract and know what you are getting back.
The mechanical, plumbing, and electrical drawings produced by the Foodservice Consultant (Kitchen Designer) will be used by the engineers to produce their drawings and (2) specifications for the construction set.
These drawings and specifications will be submitted as part of the permit set that will
be sent to the city plan check department for approval prior to construction.
After the final review with you and with your approval of the construction drawings and
specifications, the Foodservice Consultant (Kitchen Designer) will provide a final cost
estimate for you and architect prior to the project being issued for bid.
1. (Definition: Construction Drawing, Blueprint or drawing that is subject to clarifications but is complete with enough plan and section views (with dimensions,
details, and notes) to enable the depicted item’s construction or replication without additional information.)
2. Definition: Exact statement of the particular needs to be satisfied, or essential characteristics that a customer requires (in a good, material, method, process, service, system, or work) and which a vendor must deliver. Specifications are written usually in a manner that enables both parties (and/or an independent certifier) to measure the degree of conformance.