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Home My WebLink AboutFile Documents.611 E Durant Ave.0048.2019 (37).ACBKTYPICAL HEALTH/HYGIENE-AUTHORITY FIT-OUT REQUIREMENTS What follows are typical requirements from review authorities within food/beverage storage, preparation and service zones. These are offered for reference-only and do not necessarily constitute design or construction direction from Ricca Design Studios. •Flooring surfaces/systems should be smooth, non-slip with commercial-grade durability, made of non-absorbent material, and easily cleanable in all the following zones: •where food is prepared, packaged or stored •where utensils are washed •where refuse is stored •within janitor rooms •within washroom and hand washing areas •Flooring surfaces should be coved at the intersection of the floor and wall with 3/8” (10mm) minimum radius and should extend up the wall minimum of six inches (6” or 152mm) in all foodservice rooms/zones. Mastic-applied vinyl is not acceptable. •Floor drains should be installed in culinary zones for general area cleaning. Additional drains should be installed in floors that are more frequently sprayed-down in the cleaning process. Flooring should be sloped to the drain 1/16” (2mm) per foot within a six-foot (6’ or 1.8 M) radius. •Wall and ceiling finishes within all foodservice rooms/zones where food is stored in unopened containers, and in dining and sales areas should be durable, smooth, non-absorbent, impervious and washable. Wall and ceiling finishes within food preparation and utensil washing areas should be light-colored with durability equal to demand. Wall finishes on interior surfaces of walk-in refrigeration cavities should also be light-colored with durability equal to demand. Cement board with Fiberglass Reinforced Panel finish is typical minimum wall finish in all preparation/wash-up zones. Wall areas adjacent to bar sinks should be smooth and easily cleanable. Conduits of all types should be installed within walls; when installed on surface of walls, they should be shrouded to facilitate ease of cleaning. •Lighting in every zone where food is prepared, processed or packaged or where utensils are cleaned should be provided in an intensity of no less than 50 foot candles as measured 30” (762mm) above the finished floor, except the working surfaces of bars and bar work-boards where at least 10 foot-candles of light are required. Required light source must be shrouded with shatter-proof covers. •Exhaust ventilation should be provided at or above all electric or gas cooking equipment and dishwashers that utilize hot water or chemicals for sanitization per local, regional and national code. Exhaust ventilation may be required above hot beverage equipment – confirm with local code. Washrooms, dressing rooms should be vented to the atmosphere by means of an openable, screened window, and air shaft or switch-activated exhaust fan per local building codes. •Foodservice facility should be constructed, and maintained and operated to prevent entrance of animals, birds and vermin including rodents and insects. •Delivery Doors leading to the exterior should be self-closing and open outward. Vestibules are typically required where large double-doors may enter-into a food preparation area. All exterior doors should be provided with an overhead air curtain, air curtain should produce a downward and outward airflow not less than three inches (3” of 75mm) thick at the nozzle with an air velocity no less than 1600FPM across entire opening. •Circulation- minimum of thirty-six inches (36” or 914mm) is required for all aisles and working areas within foodservice and beverage preparation zones. •Hand Washing sinks with single-use towels and hand cleanser should be provided within, or adjacent to, washrooms and should be equipped with an adequate supply of hot/cold running water. A dedicated hand washing station should be provided within each food preparation zone. •Washrooms for use by foodservice employees should be provided and should be fit-out with self-closing doors. •Ware Washing machines using hot water or chemical sanitizing rinse must conform to applicable National Sanitation Foundation (NSF) standards and shall be installed and operated in accordance with those standards. •Refrigeration cavities must be equipped with a thermometer that is easily-readable and in proper working condition. •Equipment installation- all equipment must meet National Sanitation Foundation (NSF) design and installation requirements. All foodservice equipment should be easily moveable, light enough to be easily-moved by one (1) person or installed on a raised minimum six inches (6” or 152mm) rounded stainless steel legs or sealed to a minimum four inches (4” or 101mm) stainless steel or galvanized steel channel base filled with lightweight concrete with minimum 3/8” (10mm) coved radius. If on an island, equipment should overhang the base at least three inches (3” or 75mm), but not more than the height of the base. Sealing to the finished floor is acceptable for equipment designed to be on level with floor such as roll-in refrigerator/freezers, large blast chiller/freezers, roll-in ovens and proofers. Gaps between equipment base and top of channel base should be sealed with non-hardening silicone sealant. All equipment on counters, tables and shelves that are not easily moved are to be installed on approved four inch (4” of 101mm) legs or sealed to table, shelf, etc. (Verify with local code). All fabricated equipment, flashing, and back splashes must be sealed to walls and abutting equipment or moved away from adjacent fabricated equipment minimum of three inches (3” or 75 mm) or adjacent wall minimum of six inches (6” or 152mm). Dipper wells with running water should be provided for ice cream/frozen dessert with scooping required. ABBREVIATIONS ADA ADJ AMP AFF ALT BFD BFF BHP BOH BTC BTU BTUH C CFH CFM CHR CHS CLG C02 CONN CONV CW DCR DCV DEG DFA DIA DIM DISC DWG DW EA NOTE:REFER TO ARCHITECTURAL / MECHANICAL / ELECTRICAL / PLUMBING / INTERIOR DESIGN DRAWINGS FOR ADDITIONAL ABBREVIATIONS SHOWN ON FOODSERVICE DRAWINGS BUT NOT INCLUDED IN THIS LIST. Americans with Disabilities Act Adjustable Amperage Above Finished Floor Alternate Backflow Prevention Device Below Finished Floor Boiler Horsepower Back of House Branch to Connection British Thermal Unit British Thermal Unit Per Hour Degree Centigrade (note, need “degree” symbol in front of C) Cubic Feet Per Hour Cubic Feet Per Minute Chilled or Condenser Water Return Chilled or Condenser Water Supply Ceiling Compressed Carbon Dioxide Gas Connection Convenience Receptacle Cold Water Duplex Convenience Receptacle Demand Control Ventilation Degree (or Degrees) Down From Above Diameter Dimension Disconnect Drawing Direct Waste Each EC EE EM EQ EQUIP ETR ETL EXH EXIST °F FAB FD FP FPM FR FS GA GAL GC GFCI GPH GPM HVAC HW HZ IW JB KEC KCAL KW Electrical Contractor/Division Electrical Engineer Emergency Power Equal Equipment Existing to Remain Listing Equal to UL (Intertek) Exhaust Existing Degree Fahrenheit Fabricated Floor Drain Fire Protection Feet Per Minute From Floor Sink Gauge Gallon General Contractor Ground Fault Circuit Interrupter Gallon(s) Per Hour Gallon(s) Per Minute Heating Ventilation & Air Conditioning Hot Water Hertz Indirect Waste Junction Box Kitchen Equipment Contractor Kilocalorie Kilowatt LEC LC LF LPH LPG MBH MC ME MFR MIN MISC MUA MTD N2 NA NIC NIKEC NSF OC OFI OFCI OFOI PB PC PE PH POC POS PREP PRV PSI Laundry Equipment Contractor Load Center Linear Foot (or Feet) Liters per Hour Liquid Propane Gas Thousand British Thermal Units Per Hour Mechanical Contractor/Mechanical Division Mechanical Engineer Manufacturer Minimum Miscellaneous Make-Up Air Mounted Compressed Nitrogen Gas Not Applicable Not in Contract Not in Kitchen Equipment Contract National Sanitation Foundation On-Center Owner or Operator Furnished Item Owner or Operator Furnished/Contractor Installed Owner or Operator Furnished/Owner or Operator Installed Pull Box Plumbing Contractor/Plumbing Division Plumbing Engineer Phase Point of Connection Point of Sale Preparation Pressure Regulating/Reducing Valve Pounds-Per-Square-Inch QT QTY RAD RCP SC SF SP SPEC SST STD SW SYS TDO TLS TYP UDS UL UV V VAV VD VFD VIF W WC Quart Quantity Radius Receptacle Self-Contained Square Foot (or Feet) Static Pressure Specifications Stainless Steel Standard Switch System Tangent Draw-Off Table Limit Switch Typical Utility Distribution System Underwriters Laboratory Ultraviolet Volt Variable Air Volume Volume Damper Variable Frequency Drive Verify in Field Watts Water Column 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y 1" = 1'-0" C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 3 8 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Index Sheet QF001-1 Rev. No.Description Date Construction Documents 11/22/19 Sheet Number Sheet Name CO N S T R U C T I O N D O C U M E N T S - 1 1 / 2 2 / 1 9 QF001-1 Index Sheet X QF101-1 Foodservice Key Plan X QF401-1 Foodservice Equipment Plan X QF401-2 Foodservice Utility Schedule X QF401-3 Foodservice Building Conditions & Ventilation Plan X QF401-4 Foodservice Plumbing Plan X QF401-5 Foodservice Electrical Plan X 1 A4.1 H.1 F.6 I J J.5 E D C B1.W TF TE TD TC TB B.W A1.W A.W 4.WT5T4T3T2T11.W12108 2.W12108 3.W 4.W TA B1.W 1.W119 9 11 0,0,0 CONTROL POINT QF401-1 1 A1.W B.W B1.W B1W C1 D1 E1 A.W 8 9 10W 11X 12Y 1.W 2.W 3.W 4.W 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y 1/8" = 1'-0" C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 4 0 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Key Plan QF101-1 SCALE: 1/8" = 1'-0"1 Foodservice Key Plan - Locker Room Rev. No.Description Date Construction Documents 11/22/19 Does not include new background with structural information - N/A for equipment Walk-In Cooler Chiller to be Mounted Above 08/17/2020 nickt C2.1 C3.1 C3.3 C3 C3.2 C2 B1.W B1W 3.W 4.W C1 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y 1/4" = 1'-0" C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 4 1 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Equipment Plan QF401-1 SCALE: 1/4" = 1'-0"1 Foodservice Equipment Plan - Lock Room - Area C Foodservice Equipment Schedule - (C) Item Number Qty Description Remarks C1 1 Refrigerator, Undercounter C2 1 Espresso Machine By Purveyor C2.1 1 Water Filtration System C3 1 Sparkling Water Dispenser C3.1 1 Water Carbonator/Chiller C3.2 1 Water Filtration System C3.3 1 Drip Tray Rev. No.Description Date Construction Documents 11/22/19 Clouded equipment will be remote, located above walk-in cooler in BOH corridor 08/17/2020 nickt 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 4 2 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Utility Schedule QF401-2 Foodservice Utility Schedule - (C) Item Number QTY Description Remarks Electrical Plumbing Ventilation Item Number Emer. Power Req'd Volts PH Amps KW HZ Elec. Conn. Type Elec. Rough-In AFF Electrical Remarks Cold Water Conn. Size Cold Water Rough-In AFF Hot Water Conn. Size Hot Water Flow GPH Hot Water Rough-In AFF Direct Drain Conn. Size Direct Drain Rough-In AFF Indirect Drain Conn. Size Gas Conn. Size Gas MBH Gas Rough-In AFF Cooling Water Supply Conn. Size Cooling Water Return Conn. Size Cooling Water Rough-In AFF Plumbing Remarks Exhaust Collar Size Exhaust Volume Exhaust Static Pressure Supply Collar Size Supply Volume Supply Static Pressure Mechcanical RemarksWidth Depth DIA Width Depth C1 1 Refrigerator, Undercounter 120 1 2.3 0.28 60 PLUG 24"C1 C2 1 Espresso Machine By Purveyor 240 1 15.4 3.7 60 DIRECT 48" 208V/240V Service Required 3/8" 48"3/4"PC To Inter-Connect Water Filter With Equipment; IW To Floor Sink C2 C2.1 1 Water Filtration System 1/2" 24"PC To Inter-Connect Water Filter To Equipment C2.1 C3 1 Sparkling Water Dispenser 1/2" 18"PC To Inter-Connect Dispenser to Chiller C3 C3.1 1 Water Carbonator/Chiller 120 1 5 0.6 60 PLUG 24" 110-120V Service Required 3/8" 18"PC To Inter-Connect Water Filter To Chiller and from Chiller to Dispenser; CO2 Required C3.1 C3.2 1 Water Filtration System 3/8" 18"PC To Inter-Connect Water Filter To Equipment in Wall C3.2 C3.3 1 Drip Tray 1"IW To Floor Sink C3.3 Rev. No.Description Date Construction Documents 11/22/19 B.W B1.W B1W 2.W 3.W 4.W M-A. GENERAL NOTES 1. THE ASSIGNED KITCHEN EQUIPMENT CONTRACTOR SHALL PERFORM A THOROUGH PROJECT REVIEW OF ALL CURRENT CONTRACT DOCUMENTS THAT APPLY TO FOODSERVICE ZONES AND EQUIPMENT. KITCHEN EQUIPMENT CONTRACTOR SHALL GENERATE ENGINEERING INDEPENDENT OF THIS SHEET CONFORMING TO FIELD CONDITIONS WHERE REQUIRED AND MANUFACTURER’S REQUIREMENTS FOR EQUIPMENT SPECIFIED AND THUS INTENDED TO BE PURCHASED AND SET-IN-PLACE. 2. ALL CONSTRUCTION AND MECHANICAL WORK SHOWN ON THIS PLAN MUST COMPLY WITH ALL APPLICABLE CODES AND REGULATIONS, INCLUDING CURRENT INTERNATIONAL MECHANICAL CODE, AS THEY APPLY TO FOODSERVICE EQUIPMENT AND ZONES. 3. ALL WORK SERVICES, INTERCONNECTIONS, FIELD CONNECTIONS, AND FINAL CONNECTIONS INDICATED ON THIS PLAN SHALL BE COMPLETED BY CONTRACTORS OTHER THAN THE KITCHEN EQUIPMENT CONTRACTOR UNLESS SPECIFICALLY ASSIGNED TO THE KITCHEN EQUIPMENT CONTRACTOR. 4. THIS PLAN IS INTENDED TO SHOW SPECIAL BUILDING AND VENTILATION REQUIREMENTS FOR FOODSERVICE EQUIPMENT ONLY. REFER TO ARCHITECTURAL AND ENGINEERING PLANS FOR SCOPE OUTSIDE OF FOODSERVICE EQUIPMENT. 5. THIS DRAWING IS ISSUED FOR DESIGN INTENT PURPOSES ONLY. REFER TO THE KITCHEN EQUIPMENT CONTRACTOR’S DIMENSIONED ROUGH-IN DRAWINGS AND APPROVED SHOP DRAWINGS FOR SUPPLEMENTAL COORDINATION AND INSTALLATION REQUIREMENTS FOR FOODSERVICE EQUIPMENT ON THIS PLAN. 6. ALL EQUIPMENT PROVIDED BY OTHERS -INCLUDING BY OWNER/OPERATOR/PURVEYOR- SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY. KITCHEN EQUIPMENT CONTRACTOR TO VERIFY INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR TO VERIFY AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 7. EXISTING, TO-REMAIN-IN-PLACE, OR TO-BE-RELOCATED EQUIPMENT SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY AND MUST BE VERIFIED. CONTACT OWNER/OPERATOR FOR INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR AND KITCHEN EQUIPMENT CONTRACTOR TO VERIFY, DISCONNECT, AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 8. RECOMMEND TO PROVIDE MINIMUM LIVE LOADS OF 150 LBS. PER SQUARE FOOT (68KG PER.09 SQUARE METERS). PROVIDE REINFORCED SLAB FOR ANY FOODSERVICE EQUIPMENT THAT MAY EXCEED 150 LBS. PER SQUARE FOOT, SUCH AS A LARGE COMPRESSOR RACK, LARGE DISH MACHINE, LARGE OVENS, ETC. BUILDING CONDITIONS & VENTILATION NOTES THE NOTES BELOW MAY APPLY TO ONE OR ALL DESIGN, CONSTRUCTION, OR CLOSE-OUT PHASES OF THIS PROJECT 9. RECOMMENDED MINIMUM FINISHED CEILING HEIGHTS IN KITCHEN AREAS AND FOR SPECIFIC FOODSERVICE EQUIPMENT ARE AS FOLLOWS: A. KITCHEN AREAS WITH EXHAUST HOODS 9’-0” (2.75M) B. WALK-IN COOLER/FREEZER AREAS 9’-0” (2.75M) C. GENERAL AREAS 9’-0” (2.75M) D. ICE MACHINE AREAS 10’-6” (3.2M) 10. ADEQUATE SPACE IS NEEDED ABOVE THE FINISHED CEILINGS FOR MECHANICAL AND ELECTRICAL WORK, ESPECIALLY ABOVE EXHAUST HOODS AND WALK-IN COOLER/FREEZERS. NOTIFY RICCA DESIGN STUDIOS IF HEIGHTS ARE LESS THAN RECOMMENDED MINIMUMS. A. WALK-IN COOLER/FREEZER CEILING PANELS REQUIRE ADDITIONAL 18” (457MM) CLEARANCE ABOVE FOR INSTALLATION B. ICE MACHINES REQUIRE 24” (609 MM) CLEARANCE ABOVE FOR INSTALLATION 11. ALL FLOOR SINKS AND FLOOR TROUGHS TO BE SET FLUSH WITH FINISHED FLOOR - UNLESS OTHERWISE DIRECTED BY LOCAL CODE. ALL FLOOR TROUGHS SERVING FOODSERVICE EQUIPMENT WITH LIQUID VOLUME IN TILTING OR IN VALVED DUMPING MANNER SHALL BE PLACED IN A LOCATION DIRECTLY RELATED TO MANUFACTURER’S REQUIRED POUR-PATH FOR EQUIPMENT TO BE SET IN PLACE. KITCHEN EQUIPMENT CONTRACTOR AND GENERAL CONTRACTOR TO FIELD-VERIFY LOCATION IN RELATION TO REQUIRED POUR PATH, AND IN HEIGHT PER PITCH-TO- DRAIN REQUIRED. 12. THE MOUNTED HEIGHT FOR THE BOTTOM EDGE OF EXHAUST HOODS TO BE SET AT 6’-8” MINIMUM (2032MM) ABOVE THE FINISHED FLOOR UNLESS OTHERWISE INDICATED. THE BOTTOM EDGE OF EXHAUST HOODS SHALL BE NO HIGHER THAN 7’-0” (2134MM) ABOVE FINISHED FLOOR. 13. MANUAL-PULL EXHAUST HOOD FIRE EVENT PULL STATION AND CONDUIT TO BE MOUNTED WITHIN WALL CAVITY AND SET TO 48” ABOVE FINISHED FLOOR (1220MM) AT CENTER. CONDUIT TO TERMINATE PER MANUFACTURER’S DRAWINGS. KITCHEN EQUIPMENT CONTRACTOR AND MECHANICAL CONTRACTOR TO VERIFY LOCATION WITH APPLICABLE FIRE CODE OFFICIALS PRIOR TO INSTALLATION. 14. GENERAL CONTRACTOR TO CONFIRM FOLLOWING IS COMPLETED PRIOR TO THE FOODSERVICE EQUIPMENT DELIVERY AND SET-IN-PLACE: A. THE WALLS AND CEILINGS ARE INSTALLED AND FINISHED. WALLS AND CEILINGS MUST BE SMOOTH, EASILY CLEANABLE, NON-ABSORBENT, DURABLE, WITH FINISHES APPROVED BY LOCAL HEALTH CODE OFFICIALS. B. THE FLOORING IS INSTALLED AND WASHED CLEAN. FLOORS MUST BE NON- SLIP, EASILY CLEANABLE, NON-POROUS, NON-ABSORBENT, AND DURABLE WITH FINISHES APPROVED BY LOCAL HEALTH CODE OFFICIALS. ALL VERTICAL INTERSECTIONS OF FLOORS-TO-WALLS SHALL HAVE COVED BASES INSTALLED. C. CONFIRM IF A LOADING DOCK IS AVAILABLE. D. COORDINATION WITH APPLICABLE TRADESPEOPLE FOR ANY DOOR/WINDOW OPENINGS AND/OR PASSAGEWAYS REQUIRED FOR THE DELIVERY OF FOODSERVICE EQUIPMENT. M-B. MECHANICAL NOTES MECHANICAL ENGINEER IS RESPONSIBLE FOR SPECIFYING THE FOLLOWING APPLICABLE EQUIPMENT AND PROVIDING THE FOLLOWING CONDITIONS. MECHANICAL CONTRACTOR IS RESPONSIBLE FOR PROVIDING, INSTALLING, AND MAKING FINAL CONNECTIONS TO FOODSERVICE EQUIPMENT PER BELOW INSTRUCTIONS. 1. ALL COOKING EXHAUST HOOD ASSEMBLIES, DUCTING, COMPONENTS, ETC. SHALL BE TYPE I; ALL WARE WASHING ASSEMBLIES, DUCTING, COMPONENTS, ETC. SHALL BE TYPE II AS REQUIRED PER N.F.P.A.-96. 2. EXHAUST HOOD DUCT TRANSITIONS TO HOODS, FANS, MAKE-UP AIR UNITS, POLLUTION CONTROL UNITS, FIRE-RATED MATERIALS, COMPONENTS, ETC. MAKE ALL FINAL CONNECTIONS ON ALL HOODS. 3. BALANCED TEMPERED SUPPLY AIR AND EXHAUST AIR IN KITCHEN AREAS TO CONTAIN COOKING ODORS AND EFFLUENT AND PROVIDE A COMFORTABLE WORKING ENVIRONMENT. THESE ZONES SHALL BE DESIGNED FOR SLIGHTLY NEGATIVE PRESSURE PER CODE. 4. INDEPENDENT OF EXHAUST HOOD MAKE-UP AIR PLENUM DIFFUSERS AT A LOCATION MINIMUM 8’-0” (2.4M) (CASTING NO GREATER THAN 150 FPM VELOCITY) TO 15’-0” (4.6M) (CASTING NO GREATER THAN 300 FPM VELOCITY) AWAY FROM THE EXHAUST HOOD IN PLAN. 4-WAY CEILING DIFFUSERS SHALL NOT BE UTILIZED IN ANY COOKING ZONE WITHIN KITCHENS. 5. ALL EXHAUST DUCTWORK SEAMS AND JOINTS MUST BE FULLY-WELDED AND WATER/GREASE-TIGHT. ALL EXHAUST DUCTS MUST BE PITCHED PER CODES. ALUMINUM EXHAUST DUCTWORK SHALL NOT BE USED AS DUCTING MATERIAL. 6. ALL FIRE-RATED MATERIALS FOR EXHAUST HOODS, VENT DUCTS, VENT STACKS, AND HEAT-PRODUCING FOODSERVICE EQUIPMENT. 7. SWITCHES, CONTROLS FOR SUPPLY FANS AND EXHAUST FANS, DEMAND CONTROL VENTILATION SYSTEMS, AND HVAC COMPONENTS. 8. AUTOMATIC ACTIVATION OF THE EXHAUST HOOD(S) WHENEVER COOKING OCCURS PER CURRENT INTERNATIONAL MECHANICAL CODE IS THE RESPONSIBILITY OF THE MECHANICAL ENGINEER OF RECORD. VERIFY SPECIFIC REQUIREMENTS WITH LOCAL CODE AUTHORITIES. 9. ENSURE THAT ENTIRE KITCHEN EXHAUST SYSTEM FROM EXHAUST HOOD CANOPY TO FAN IS ASHRAE 90.1 SECTION 5,6,7-COMPLIANT PRIOR TO COMMENCEMENT OF CONSTRUCTION WHEN AND WHERE APPLICABLE. WHERE DEMAND CONTROL VENTILATION IS PLANNED, MECHANICAL ENGINEER TO VERIFY THAT VOLUME DAMPERS AND PEAK-DEMAND LIMITERS IN SIZE AND IN LOCATION ARE PLANNED AND CONTROLLED TO PROVIDE A FULLY-FUNCTIONAL SYSTEM AT TIME OF COMMISSIONING AND TURN-OVER. 10. ADDITIONAL AIR CHANGES/HEAT REMOVAL FOR AIR-COOLED AND FOR WATER- COOLED CONDENSING UNITS AND ICE MACHINES SHALL BE SUPPLIED PER MANUFACTURER’S RECOMMENDATIONS. 11. AT LEAST 1.5 TIMES ADDITIONAL VS STANDARD ROOM AIR CHANGES SHALL BE PLANNED WITHIN WARE WASHING ROOMS/ZONES. 12. WHERE DIRECT EXHAUST VENTING IS PERMITTED, PROVIDE A DOUBLE-WALLED GAS CHIMNEY TO THE ATMOSPHERE AS ALLOWED/REQUIRED BY LOCAL CODE. ANY FLUE OF EXCESSIVE LENGTH WITH BENDS OR OTHER RESTRICTIONS SHALL BE PROVIDED WITH A BOOSTER EXHAUST FAN INTERWIRED TO OPERATE WITH THE EQUIPMENT SERVED. BOOSTER FAN SHALL PROVIDE 0” S.P. AT CONNECTION TO EQUIPMENT. M-C.GENERAL CONTRACTOR NOTES THE ARCHITECT IS RESPONSIBLE FOR SPECIFYING THE FOLLOWING. THE GENERAL CONTRACTOR IS RESPONSIBLE FOR PROVIDING AND INSTALLING THE FOLLOWING. 1. THE IN-WALL REINFORCING OR WALL BACKING FOR ALL WALL-MOUNTED AND RECESSED FOODSERVICE EQUIPMENT AND CONTROL PANELS. 2. TROUGH DIMENSIONS AND LOCATIONS ON THIS PLAN ARE FOR USE IN SLAB BLOCK- OUT PLANNING IF REQUIRED BY CONSTRUCTION SCHEDULE. FINAL SIZE AND LOCATION TO BE PROVIDED BY KEC WITHIN ISSUED SUBMITTALS. 3. REFER TO MANUFACTURER'S DRAWINGS IN QF701 WALK-IN BOX DETAILS SHEET SERIES FOR NECESSARY FLOOR CONDITIONS - INCLUDING DEPTHS, FLOOR CONSTRUCTION, AND FINISHES. ALL SUB-SLAB, SLAB, OR DEPRESSIONS SHALL BE PROVIDED WITH A SMOOTH AND TRANSIT-LEVEL FINISH. ONCE EQUIPMENT IS SET IN PLACE, REMAINING DEPRESSION TO BE INFILLED WITH GROUT. 4. MANDATORY FOR ALL WALK-IN FREEZER COMPARTMENTS OVER 600 SQUARE FOOT AREA(56SM): PROVIDE FREEZE PREVENTION BELOW THE INSULATED FLOOR SLAB ON GRADE. SUGGESTIONS ARE DRAINAGE/VENTING SYSTEM, HEAT TRACE SYSTEM, AND/OR REFRIGERATION HEAT GAIN GLYCOL SYSTEM. 5. ALL OPENINGS IN WALLS AS INDICATED ON THIS PLAN. 6. ALL PADS OR CURBS FOR FOODSERVICE EQUIPMENT AND/OR ROOF-MOUNTED COMPRESSOR RACKS PER MANUFACTURER’S INSTRUCTIONS AND/OR DETAILS SHOWN IN THIS DOCUMENT SET. 7. ALL HOLES OR SLEEVES THROUGH ROOFS, FLOORS, WALLS, AND CEILINGS AS REQUIRED FOR THE INSTALLATION OF REFRIGERATION, DRINK, ELECTRICAL, OR PLUMBING LINES. THE GENERAL CONTRACTOR SHALL BE RESPONSIBLE FOR SEALING HOLES AND SLEEVES AFTER INSTALLATION OF THE LINES TO ENSURE A VERMIN-PROOF INSTALLATION. 8. WALL(S) AND CEILING, BEHIND, BELOW, AND AROUND TYPE 1 EXHAUST HOOD(S) SHALL CONFORM TO CURRENT N.F.P.A.- 96 AND ANY OTHER APPLICABLE CODE DEFINITION IN REGARD TO REQUIRED CLEARANCES TO COMBUSTIBLE, LIMITED, OR NON-COMBUSTIBLE MATERIALS. ARCHITECT, MECHANICAL ENGINEER, AND KEC TO VERIFY THAT PLANNED CLEARANCES CONFORM TO CODE PRIOR TO INSTALLATION OF EXHAUST CANOPY. 9. PROVIDE A TRANSIT-LEVEL FINISH BELOW THIS EQUIPMENT TO THE OUTER EDGE AS INDICATED IN PLAN. 10. ALL CONDUITS AND ROUTING OF CONDUITS FOR REMOTE REFRIGERATION LINES AS REQUIRED. ARCHITECT TO ASSIGN SCOPE AND SHOW ROUTING OF CONDUITS THROUGH BUILDING. CONDUITS SHALL HAVE A SMOOTH INTERIOR FINISH. VERIFY SIZES WITH KITCHEN EQUIPMENT CONTRACTOR. 11. ALL CONDUITS/CHASES AND ROUTING OF CONDUITS/CHASES FOR BEVERAGE LINES AS REQUIRED. ARCHITECT TO ASSIGN SCOPE AND SHOW ROUTING OF CHASES THROUGH BUILDING. CONDUITS/CHASES SHALL HAVE A SMOOTH INTERIOR FINISH AND MUST BE SEALED WATER-TIGHT. A MINIMUM RADIUS OF 30” (762 MM) AT ALL BENDS WITH SWEEPS WIDENING AS DIAMETER WIDENS (45-DEGREE JOINTS ARE NOT ALLOWED). AN ACCESSIBLE PULL BOX/PULL SLEEVE MAY BE REQUIRED IF OVER 75’-0” (23M) (VERIFY WITH OWNER/OPERATOR’S PURVEYOR) OR WHERE LOCATED IN FLOORS OR CONCEALED SPACES. THE TOTAL OF ALL BENDS BETWEEN PULL BOXES NOT TO EXCEED 180 DEGREES. STUB CONDUIT ENDS OUT 4” (100MM) FROM WALLS, CEILING, OR FINISHED FLOORS. RECOMMENDED CONDUIT SIZE IS 8” (200MM) DIAMETER FOR BEER, 6” (152MM) DIAMETER MINIMUM FOR OTHER BEVERAGES. SCHEDULE 40 PVC IS STANDARD FOR UNDER-SLAB APPLICATIONS, BUT METAL MAY BE REQUIRED ABOVE GRADE AND WITHIN CEILING PLENUMS. GENERAL CONTRACTOR TO VERIFY MATERIAL TYPE WITH LOCAL CODES AND REGULATIONS. CONDUIT CHASEWAYS SHALL BE SEALED WITH EXPANDING FOAM INSULATION AFTER INSTALLATION IS COMPLETE AND COVER TO A SMOOTH AND CLEANABLE CONDITION. WHERE BEVERAGE CONDUITS ARE REQUIRED TO RUN EXTERIOR OR OUTSIDE OF A TEMPERATURE-CONTROLLED SPACE, THEY SHALL BE INSTALLED IN A WEATHER-PROOF AND TEMPERATURE-RESISTANT MANNER. 12. ALL CONDUITS/CHASES AND ROUTING OF CONDUITS/CHASES FOR BULK CO2 TANK LINES AS REQUIRED. ARCHITECT TO ASSIGN SCOPE AND SHOW ROUTING OF CHASE THROUGH BUILDING. CONDUITS SHALL HAVE A SMOOTH INTERIOR FINISH. VERIFY SIZES WITH OWNER/OPERATOR’S LOCAL GAS (CO2) COMPANY. EXTERIOR FILL BOX CANNOT BE MORE THAN 50’-0” (15M) FROM DELIVERY TRUCK. TOTAL LINE RUN FROM BULK CO2 TANK TO EXTERIOR FILL BOX CANNOT BE MORE THAN 50’-0” (15M). PROVIDE CO2 DETECTOR AT THE BULK CO2. CONDUIT CHASEWAYS SHALL BE SEALED WITH EXPANDING FOAM INSULATION AFTER INSTALLATION IS COMPLETE AND COVER TO A SMOOTH AND CLEANABLE CONDITION. M-D.ADDITIONAL NOTES FLOOR DEPRESSION MASONRY PAD NON-COMBUSTIBLE WALL MATERIAL (VERIFY REQUIREMENTS with LOCAL CODES) FINISHED WALL OPENING WALL BACKING SUPPLY DUCT EXHAUST DUCT DIRECT CONNECT FLUE AIR MOVEMENT / HEAT REMOVAL REFER TO INDICATED NOTE ABOVE FINISHED FLOORAFF BFF DOWN FROM ABOVEDFA BELOW FINISHED FLOOR BEVERAGE CONDUIT BC&V Symbol Legend REFRIGERATION LINE CONNECTION TAG INDICATING REMOTE REFRIGERATION LINE R ITEM# TRANSIT - LEVEL FINISH 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y As indicated C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 4 5 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Building Conditions & Ventilation Plan QF401-3 SCALE: 1/4" = 1'-0"1 Foodservice BC&V Plan - Lock Room - Area C Rev. No.Description Date Construction Documents 11/22/19 C2 C2.1 PLUMBING CONTRACTOR TO INTER-CONNECT WATER FILTER AND EQUIPMENT C3 C3.1C3.1 C3.2 PLUMBING CONTRACTOR TO INTER-CONNECT WATER FILTER AND EQUIPMENT C3.3 B.W B1.W B1W 3.W 4.W PLUMBING NOTES THE NOTES BELOW MAY APPLY TO ONE OR ALL DESIGN, CONSTRUCTION, OR CLOSE-OUT PHASES OF THIS PROJECT P-A. GENERAL NOTES 1. THE ASSIGNED KITCHEN EQUIPMENT CONTRACTOR SHALL PERFORM A THOROUGH PROJECT REVIEW OF ALL CURRENT CONTRACT DOCUMENTS THAT APPLY TO FOODSERVICE ZONES AND EQUIPMENT. KITCHEN EQUIPMENT CONTRACTOR SHALL GENERATE ENGINEERING INDEPENDENT OF THIS SHEET CONFORMING TO FIELD CONDITIONS WHERE REQUIRED AND MANUFACTURER’S REQUIREMENTS FOR EQUIPMENT SPECIFIED AND THUS INTENDED TO BE PURCHASED AND SET-IN-PLACE. 2. ALL PLUMBING WORK SHOWN ON THIS PLAN MUST COMPLY WITH ALL APPLICABLE CODES AND REGULATIONS AS THEY APPLY TO FOODSERVICE EQUIPMENT AND ZONES. 3. ALL WORK SERVICES, INTERCONNECTIONS, FIELD CONNECTIONS, AND FINAL CONNECTIONS INDICATED ON THIS PLAN SHALL BE COMPLETED BY CONTRACTORS OTHER THAN THE KITCHEN EQUIPMENT CONTRACTOR UNLESS SPECIFICALLY ASSIGNED TO THE KITCHEN EQUIPMENT CONTRACTOR. 4. THIS PLAN IS INTENDED TO SHOW PLUMBING REQUIREMENTS FOR FOODSERVICE EQUIPMENT ONLY. REFER TO ARCHITECTURAL/ENGINEERING PLANS FOR SCOPE OUTSIDE OF FOODSERVICE EQUIPMENT. 5. THIS DRAWING IS ISSUED FOR DESIGN INTENT PURPOSES ONLY. REFER TO THE KITCHEN EQUIPMENT CONTRACTOR’S DIMENSIONED ROUGH-IN DRAWINGS AND APPROVED SHOP DRAWINGS FOR SUPPLEMENTAL COORDINATION AND INSTALLATION REQUIREMENTS FOR FOODSERVICE EQUIPMENT ON THIS PLAN. 6. ALL EQUIPMENT PROVIDED BY OTHERS -INCLUDING BY OWNER/OPERATOR/PURVEYOR- SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY. VERIFY INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR TO VERIFY AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 7. EXISTING, TO-REMAIN-IN-PLACE, OR TO-BE-RELOCATED EQUIPMENT SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY AND MUST BE VERIFIED. CONTACT OWNER/OPERATOR FOR INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR TO VERIFY, DISCONNECT, AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 8. GENERAL CONTRACTOR TO VERIFY, DISCONNECT, AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. P-B. PLUMBING NOTES PLUMBING ENGINEER IS RESPONSIBLE FOR SPECIFYING THE FOLLOWING. PLUMBING CONTRACTOR IS RESPONSIBLE FOR PROVIDING, INSTALLING, AND MAKING FINAL CONNECTIONS TO FOODSERVICE EQUIPMENT AND SHALL PROVIDE THE FOLLOWING. 1. DRAIN-LINES, FITTINGS, VALVES, AND ALL PLUMBING COMPONENTS SERVICING FOODSERVICE EQUIPMENT SHALL BE CAPABLE TO WITHSTAND HOT WATER TEMPERATURES MORE THAN 140-200 DEGREES FAHRENHEIT, DRAIN TEMPERATURES OF 130 DEGREES FAHRENHEIT TO BOILING (SOMETIMES UNDER PRESSURE), AND STEAM (IF APPLICABLE) TEMPERATURES AS PER DESIGN PRESSURES. PROVIDE MINIMUM 6’-0” (1.8M) LENGTH CAST IRON PIPING FROM FLOOR SINKS TO WITHSTAND HOT WATER TEMPERATURES. 2. PRESSURE-REDUCING OR REGULATING VALVES, FAUCETS AND WATER INLETS, IN-LINE WATER FILTERS, VACUUM BREAKERS, BACKFLOW PREVENTERS, ANTI-SCALD VALVES, STAINLESS STEEL DOUBLE CHECK VALVES FOR SODA SYSTEM, ETC. NOT OTHERWISE SUPPLIED TO FOODSERVICE EQUIPMENT AS REQUIRED BY LOCAL CODES AND MANUFACTURER’S SPECIFICATIONS. 3. WASTE LINES, DIRECT AND INDIRECT, TO BE PITCHED DOWNWARD AND TO HAVE ADEQUATE CLEAN-OUT PROVISIONS PER CODE. 4. FLOOR SINKS SHOULD BE SPECIFIED AND INSTALLED WITH TOP GRATES AND REMOVABLE SEDIMENT BUCKET INCLUDED. FLOOR SINK TOP TO BE SET FLUSH WITH FINISHED FLOOR UNLESS DIRECTED OTHERWISE BY LOCAL CODE. PROVIDE ACID-RESISTANT FLOOR SINKS FOR EQUIPMENT THAT DISCHARGES CO2 (I.E. SODA AND WATER DISPENSERS). VERIFY COMPLIANCE WITH LOCAL CODES AND REGULATIONS. 5. AREA FLOOR DRAINS IN QUANTITY AND PROPOSED LOCATION AS COORDINATED WITH OWNER/OPERATOR. SLOPE FLOORS TO AREA DRAINS AT MINIMUM OF 1/16” (.40MM) PER FOOT (304MM) WITHIN A 6’ (1.8M) RADIUS OR PER LOCAL CODE. 6. GREASE TRAPS, INCLUDING SIZING, AS REQUIRED. INSTALL GREASE TRAPS OUTSIDE OF BUILDING WHENEVER POSSIBLE. INSTALLATION WITHIN THE BUILDING MUST COMPLY WITH LOCAL CODES AND REGULATIONS. NOTIFY RICCA DESIGN STUDIOS WHEN INSTALLATION MUST BE WITHIN ANY KITCHEN AREAS OR FOODSERVICE ZONES. 7. PROVIDE AND INSTALL INDIRECT DRAIN LINE FROM WALK-IN OR ROOM COOLING EVAPORATOR COILS TO ASSIGNED FLOOR SINK. DRAIN LINES TO BE P-TRAPPED AT EJECTION POINT OUTSIDE OF COLD ZONE. DRAIN LINES WITHIN FREEZER CAVITIES TO BE INSULATED AND WRAPPED WITH HEAT TAPE PROVIDED BY E.C. 8. NOTES CONCERNING PLUMBING ROUGH-INS: A. FURNISH AND INSTALL ALL WATER, WASTE, GAS, AND STEAM LINES AND SIZE SERVICE LINES TO PROVIDE FULL-FLOW VOLUME FOR ALL EQUIPMENT SUPPLIED BY RESPECTIVE MAINS AND BRANCHES. PROVIDE BRASS BALL VALVE (MINIMUM) STOP VALVES AND TAG ROUGH-INS WITH THE APPROPRIATE IDENTIFYING LABELS. SERVICE LINES STUBBED OUT OF WALLS, UP FROM FINISHED FLOORS, OR A CONCRETE CURB A MINIMUM OF 2” (50MM). VENT PIPES MUST BE CONCEALED IN WALLS OR COLUMN CHASE. USE A LOOP-VENT OR AIR GAP ASSEMBLY FOR ISLAND FIXTURES. ALL FLOOR PENETRATIONS MUST BE SEALED WATERTIGHT. B. WASTE LINES SHOWN ARE DESIGNED TO COMPLY WITH THE BEST KNOWN AND GENERALLY-ACCEPTED HEALTH AND SANITARY CONDITIONS AND CODES. PLUMB LINES TO ENSURE NO INTERFERENCE WITH THE INTENDED USE OR SERVICING OF FOODSERVICE EQUIPMENT. RUN LINES BELOW EQUIPMENT AT THE HIGHEST POSSIBLE ELEVATION ABOVE FINISHED FLOOR. NO LINES ARE TO LAY ON OR BE SECURED TO THE FLOOR. FIELD-CUTTING OF ANY FOODSERVICE EQUIPMENT TO MAKE WAY FOR WASTE LINES WITHOUT CONSENT OF KITCHEN EQUIPMENT CONTRACTOR IS PROHIBITED. C. SUPPLY 140-DEGREE FAHRENHEIT HOT WATER TO ALL WAREWASHING EQUIPMENT, 105-DEGREE FAHRENHEIT HOT WATER TO HAND-WASH SINKS AND 120-DEGREE FAHRENHEIT HOT WATER TO ALL OTHER EQUIPMENT UNLESS OTHERWISE INSTRUCTED BY CODE. INSULATE WATER AND STEAM LINES (IF REQUIRED) TO CONFORM WITH ACCEPTED PRACTICE. EXPOSED PIPES AND FITTINGS ABOVE A WORKING HEIGHT OF 34” (863MM) ABOVE FINISHED FLOOR SHALL BE CHROME-PLATED OR COVERED WITH A STAINLESS-STEEL SLEEVE. D. SIZE FUEL GAS SERVICE LINES TO PROVIDE THE REQUIRED BTU RATING INDICATED FOR THE EQUIPMENT, AT A LOW PRESSURE OF APPROXIMATELY 7” TO 9” WATER COLUMN. INSTALL AUTOMATIC MECHANICAL SHUT-OFF VALVES - FURNISHED BY FIRE SUPPRESSION SYSTEM CONTRACTOR - IN GAS SUPPLY LINES TO EQUIPMENT UNDER EXHAUST HOOD ASSEMBLIES. E. PROVIDE CHILLED WATER (OR CONDENSER WATER) TO AND FROM COMPRESSOR FROM COOLING TOWER (OR BUILDING’S CONDENSER SYSTEM) AS SHOWN. PROVIDE RICCA DESIGN STUDIOS WITH CHILLED WATER TEMPERATURE TO PROPERLY ENGINEER REFRIGERATION EQUIPMENT. CHILLED WATER PRESSURE SHALL BE PROVIDED AT NO GREATER THAN 150 PSI. 9. NOTES CONCERNING PLUMBING CONNECTIONS: A. ALL WATER, GAS, AND STEAM (WHERE APPLICABLE) SERVICES FOR PORTABLE AND COUNTERTOP EQUIPMENT MUST BE CONNECTED TO THE EQUIPMENT WITH A COMMERCIAL TYPE FLEXIBLE HOSE AND QUICK DISCONNECT FITTINGS TO MEET A.G.A. APPROVAL FOR COMMERCIAL KITCHEN EQUIPMENT. B. WATER PROVIDED FOR STEAM-PRODUCING EQUIPMENT MUST HAVE A WATER HARDNESS NO GREATER THAN 2.0 GRAINS AND A PH LEVEL BETWEEN 7.0 AND 7.5. C. WATER USED FOR COOLING WATER TO CONDENSING UNITS OR COMPRESSORS MUST BE TREATED TO INHIBIT THE FORMATION OF DEPOSITS IN THE CONDENSING TUBES. D. STEAM (WHERE APPLICABLE) THAT COMES IN DIRECT CONTACT WITH FOOD, FOOD HOLDING EQUIPMENT, OR WAREWASHING EQUIPMENT MUST BE POTABLE STEAM. E. INTERPIPE HOT WATER SUPPLY LINES BETWEEN BOOSTER HEATER AND WAREWASHING EQUIPMENT WHEN SPECIFIED SEPARATELY. LINES SHALL BE INSULATED THE LENGTH OF THE LINE-RUN. F. INTERPIPE WATER LINES BETWEEN WATER WASH VENTILATOR ASSEMBLIES AND CONTROL PANELS. SUPPLY A MINIMUM OF 140-DEGREE FAHRENHEIT HOT WATER AT CONTROL PANEL. LINES SHALL BE INSULATED THE LENGTH OF THE LINE-RUN. REFER TO MANUFACTURER DRAWINGS FOR EXACT REQUIREMENTS. G. INTERPIPE CENTRALIZED WASTE GREASE PLUMBING LINE FROM PUMPING/COLLECTION STATION TO GREASE WASTE COLLECTION TANK IN PITCHED MANNER PER MANUFACTURER’S DIRECTION. PROVIDE HEAT TRACE CABLE/TAPE ON LINE-RUN WHERE AMBIENT AIR TEMPERATURE ALONG LINE- RUN IS BELOW 70 DEGRESS FAHRENHEIT. HEAT TRACE CABLE/TAPE SHALL BE PROVIDED BY E.C. H. WASTE CONNECTIONS FOR INDIVIDUAL SECTIONS OF WATER WASH VENTILATORS TO A MAIN DRAIN CONNECTION. REFER TO MANUFACTURER’S DRAWINGS FOR EXACT REQUIREMENTS. I. INSTALL IN-LINE WATER FILTERS AS WELL AS INCOMING AND OUTGOING LINES AS FURNISHED BY KITCHEN EQUIPMENT CONTRACTOR. J. WATER PIPES BETWEEN THE BACKFLOW PREVENTER AND WATER FILTERS SHALL BE STAINLESS STEEL, NOT COPPER OR ALLOYS CONTAINING COPPER (SUCH AS BRASS). 9. NOTES CONCERNING PLUMBING CONNECTIONS: K. WATER PIPES BETWEEN THE BACKFLOW PREVENTER AND WATER FILTER AT SODA SYSTEM CARBONATOR SHALL BE STAINLESS STEEL - NOT COPPER OR ALLOYS CONTAINING COPPER (SUCH AS BRASS). DRAIN PIPE AT SODA DISPENSERS SHALL BE STAINLESS STEEL OR PLASTIC PIPE WASTE LINE UNTIL A POINT WHERE THE WASTE HAS BEEN DILUTED BY AN UPSTREAM FIXTURE. L INTERCONNECT FOOD WASTE SYSTEMS PER MANUFACTURER’S DRAWINGS. M. EQUIPMENT THAT IS CONNECTED TO POTABLE WATER AND UTILIZES AUTOMATICALLY DISPENSED CHEMICALS FOR CLEANING SHALL HAVE AN ACCESSIBLE BACK FLOW PREVENTION DEVICE INSTALLED. N. DRAIN LINES FROM ICE BINS ARE TO BE INSULATED THE ENTIRE LINE-RUN TO FLOOR SINK. P-C. ADDITIONAL NOTES REFER TO INDICATED NOTE AREA FLOOR DRAIN (FD) FLOOR SINK AND GRATE (FS) HOSE BIBB, HOT and COLD WATER with MIXING VALVE and VACUUM BREAKER HOSE BIBB, HOT or COLD WATER STEAM CONDENSATE RETURN ROUGH-IN and CONNECTION STEAM SUPPLY ROUGH-IN and CONNECTION FUEL GAS ROUGH-IN and CONNECTION DIRECT WASTE (DW) ROUGH-IN and CONNECTION INDIRECT WASTE (IW) HOT / COLD WATER ROUGH-IN and CONNECTION ABOVE FINISHED FLOORAFF BELOW FINISHED FLOORBFF BRANCH TO CONNECTIONBTC DOWN FROM ABOVEDFA COOLING WATER SUPPLY ROUGH-IN and CONNECTION FD Plumbing Symbol Legend CS COOLING WATER RETURN ROUGH-IN and CONNECTIONCR 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y As indicated C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 4 8 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Plumbing Plan QF401-4 SCALE: 1/4" = 1'-0"1 Foodservice Plumbing Plan - Lock Room - Area C Rev. No.Description Date Construction Documents 11/22/19 J C2 C3.1 B.W B1.W B1W 3.W 4.W C1 ELECTRICAL NOTES THE NOTES BELOW MAY APPLY TO ONE OR ALL DESIGN, CONSTRUCTION, OR CLOSE-OUT PHASES OF THIS PROJECT E-A. GENERAL NOTES 1. THE ASSIGNED KITCHEN EQUIPMENT CONTRACTOR SHALL PERFORM A THOROUGH PROJECT REVIEW OF ALL CURRENT CONTRACT DOCUMENTS THAT APPLY TO FOODSERVICE ZONES AND EQUIPMENT. KITCHEN EQUIPMENT CONTRACTOR SHALL GENERATE ENGINEERING INDEPENDENT OF THIS SHEET CONFORMING TO FIELD CONDITIONS WHERE REQUIRED AND MANUFACTURER’S REQUIREMENTS FOR EQUIPMENT SPECIFIED AND THUS INTENDED TO BE PURCHASED AND SET-IN-PLACE. 2. ALL ELECTRICAL WORK SHOWN ON THIS PLAN MUST COMPLY WITH ALL APPLICABLE CODES AND REGULATIONS AS THEY APPLY TO FOODSERVICE EQUIPMENT AND ZONES. 3. ALL WORK SERVICES, INTERCONNECTIONS, FIELD CONNECTIONS, AND FINAL CONNECTIONS INDICATED ON THIS PLAN SHALL BE COMPLETED BY CONTRACTORS OTHER THAN THE KITCHEN EQUIPMENT CONTRACTOR UNLESS SPECIFICALLY ASSIGNED TO THE KITCHEN EQUIPMENT CONTRACTOR. 4. THIS PLAN IS INTENDED TO SHOW ELECTRICAL REQUIREMENTS FOR FOODSERVICE EQUIPMENT ONLY. ELECTRICAL INFORMATION IS BASED ON A 60 HERTZ ELECTRICAL SYSTEM AND IS INTENDED TO SHOW FOODSERVICE FIXTURES AND EQUIPMENT RECEPTACLE TYPES, LOCATIONS, LOADS, AND CONNECTION POSITIONS ONLY. FURNISH ANY ADDITIONAL RECEPTACLES AS REQUIRED BY LOCAL CODES OR AS REQUESTED BY OWNER. REFER TO ARCHITECTURAL/ENGINEERING PLANS FOR SCOPE OUTSIDE OF FOODSERVICE EQUIPMENT. 5. THIS DRAWING IS ISSUED FOR DESIGN INTENT PURPOSES ONLY. REFER TO THE KITCHEN EQUIPMENT CONTRACTOR’S DIMENSIONED ROUGH-IN DRAWINGS AND APPROVED SHOP DRAWINGS FOR SUPPLEMENTAL COORDINATION AND INSTALLATION REQUIREMENTS FOR FOODSERVICE EQUIPMENT ON THIS PLAN. 6. ALL EQUIPMENT PROVIDED BY OTHERS -INCLUDING BY OWNER/OPERATOR/ PURVEYOR- SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY. VERIFY INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR AND KITCHEN EQUIPMENT CONTRACTOR TO VERIFY AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 7. EXISTING, TO-REMAIN-IN-PLACE, OR TO-BE-RELOCATED EQUIPMENT SHOWN ON THIS PLAN ARE MINIMUM GUIDELINES ONLY AND MUST BE VERIFIED. CONTACT OWNER/OPERATOR FOR INFORMATION, TECHNICAL DATA, AND SPECIFICATIONS FOR THIS EQUIPMENT. GENERAL CONTRACTOR TO VERIFY, DISCONNECT, AND MAKE FINAL ROUGH-IN CONNECTIONS AS REQUIRED. 8. ENGINEERS SHALL PROVIDE AT LEAST 15% ADDITIONAL POWER THAN THE MINIMUM REQUIRED WITHIN KITCHEN/CULINARY ZONES FOR CURRENT OR FUTURE EQUIPMENT NEEDS. 9. ANY EXPOSED LOCATION SERVICE STUBBED UP OUT OF THE FLOOR MUST BE PROTECTED AND INSTALLED IN A MANNER THAT WILL PREVENT DAMAGE FROM WATER OR BY COLLISION WITH PORTABLE KITCHEN EQUIPMENT, HEAVILY-LOADED CARTS, OR FLOOR CLEANING EQUIPMENT. 10. PRIOR TO THE INSTALLATION OF FOODSERVICE EQUIPMENT, THE KITCHEN EQUIPMENT CONTRACTOR MUST CONFIRM THAT ELECTRICAL WIRING HAS BEEN PULLED THROUGH JUNCTION BOXES AND THAT LIGHTING FIXTURES ARE WORKING. E-B. ELECTRICAL NOTES ELECTRICAL ENGINEER IS RESPONSIBLE FOR SPECIFYING THE FOLLOWING. ELECTRICAL CONTRACTOR IS RESPONSIBLE FOR PROVIDING, INSTALLING, AND MAKING FINAL CONNECTIONS TO FOODSERVICE EQUIPMENT AND SHALL PROVIDE THE FOLLOWING. 1. ALL WIRING, WIRING CONDUITS, JUNCTION BOXES, ELECTRICAL RECEPTACLES, SWITCHES, COVER PLATES, PLUG MOLDING, ETC. AS SHOWN ON PLAN AND NOT PROVIDED BY OTHERS. RUN ALL OF THE ELECTRICAL SERVICE LINES IN WALLS OR CONCEALED WHEREVER POSSIBLE. ALL EXPOSED SERVICES, COMPONENTS, AND CONNECTIONS SHALL BE VAPOR AND WATER-TIGHT. 2. ALL DISCONNECTS OR OTHER DEVICES AS REQUIRED BY LOCAL CODES. DO NOT LOCATE DISCONNECTS OR OTHER DEVICES (OTHER THAN JUNCTION BOX CONNECTIONS OR CORD & PLUG RECEPTACLES) BEHIND COOKING EQUIPMENT OR BELOW EXHAUST HOOD ASSEMBLIES. 3. ALL SHUNT-TRIP CIRCUIT BREAKERS OR DISCONNECTIONS FOR FIRE SUPPRESSION SYSTEM SHUT-OFF OF ALL ELECTRICAL BELOW AND IN EXHAUST HOODS INTERWIRED WITH FIRE SUPPRESSION AS REQUIRED BY N.F.P.A. STANDARDS. 4. ALL RECEPTACLES, CORD & PLUG ASSEMBLIES TO BE NEMA-SIZED, UL-APPROVED, AND RATED FOR THE SERVICE INDICATED ON THESE PLANS. PROVIDE GFCI RECEPTACLES AS REQUIRED BY THE NEC AND LOCAL CODES. ENSURE THAT GFCI RECEPTACLES AND NOT BREAKERS-ONLY ARE ALLOWED FOR APPLICABLE FOODSERVICE EQUIPMENT. 5. AT ALL WALK-IN COOLER/FREEZER LOCATIONS SHOWN ON THIS PLAN: A. ALL VAPOR-PROOF LIGHT FIXTURES, AS PROVIDED BY KITCHEN EQUIPMENT CONTRACTOR. B. ALL DISCONNECTS AND SWITCHES AT BLOWER COILS. C. ALL VAPOR-PROOF DUPLEX CONVENIENCE RECEPTACLES AS INDICATED ON THIS PLAN. D. ALL INTERCONNECTIONS FOR ELECTRICAL COMPONENTS IN THE WALK-IN COOLER/FREEZER COMPARTMENTS. E. ALL INTERCONNECTIONS AND SWITCHES FOR FREEZER EVAPORATORS AND COMPRESSORS. F. VERIFY EXACT WIRE SIZES WITH MANUFACTURERS SPECIFICATIONS. KITCHEN EQUIPMENT CONTRACTOR TO PROVIDE WIRING DIAGRAM FOR ALL WIRING REQUIRED FOR WALK-IN COOLER/FREEZER COMPARTMENTS. 6. ALL WIRING AND CONDUITS INTO WALK-IN COOLER/FREEZER COMPARTMENTS FOR THE FOLLOWING: A. EACH EVAPORATOR COIL B. EACH VAPOR-PROOF CEILING LIGHT C. EACH PERSONNEL ALARM SWITCH AND LIGHT D. EACH DOOR HEATER AND ANY FREEZER COIL DRAIN HEATERS REQUIRED E. EACH HIGH-TEMPERATURE WARNING ALARM SYSTEM ALL PENETRATIONS MUST BE MADE THROUGH THE CEILING INSULATION AND ARE REQUIRED TO BE VAPOR-TIGHT. ALL CONDUIT TO RUN ABOVE THE WALK-IN COMPARTMENTS. INSTALLATION OF CONDUIT LINE-RUNS INSIDE OF WALK-IN COMPARTMENTS IS PROHIBITED. 7. ALL WIRING TO AND INTERWIRING BETWEEN EXHAUST HOOD COMPONENTS. INCLUDING, BUT NOT LIMITED TO: CONTROL SYSTEMS AND WIRING, DAMPERS, SOLENOIDS, LIGHTS, VFDS, FIRE SUPPRESSION SYSTEMS, BUILDING MANAGEMENT SYSTEM, ETC. AS SHOWN ON MANUFACTURER’S DRAWINGS AND ON MECHANICAL ENGINEER’S DRAWINGS. 8. SWITCHES/CONTROLS FOR EXHAUST HOODS, EXHAUST FANS, SUPPLY FANS, MAKEUP FANS, AND HVAC COMPONENTS AS SPECIFIED BY THE MECHANICAL ENGINEER. 9. ALL REQUIRED MATERIALS TO MAKE FINAL CONNECTIONS TO ALL FOODSERVICE EQUIPMENT SHOWN ON THIS PLAN. 10. FOR FLOOR PENETRATION ROUGH-INS, UTILIZE A SINGLE CONDUIT STUB-UP FOR MULTIPLE CIRCUITS WHEREVER POSSIBLE. 11. FLOOR RECEPTACLES IN FRONT-OF-HOUSE, NON-KITCHEN AREAS, BUT UTILIZED BY SERVICE TEAM, SHOULD BE VAPOR-PROOF FLUSH TYPE, UNLESS OTHERWISE NOTED. NO FLUSH TYPE RECEPTACLES SHALL BE INSTALLED IN KITCHEN AREAS. 12. INTERCONNECT/INTERWIRE FOOD WASTE SYSTEM CONTROL PANEL WITH FOOD WASTE SYSTEM COMPONENTS AS SHOWN ON MANUFACTURER’S DRAWINGS. 13. WHERE INDICATED, THIS COUNTER OR TABLE WILL BE PROVIDED BY THE KITCHEN EQUIPMENT CONTRACTOR COMPLETELY PRE-WIRED WITH A BUILT-IN CIRCUIT BREAKER MINI-PANEL/LOAD CENTER- SIZED AS SPECIFIED BY THE ELECTRICAL ENGINEER- PER THE INDIVIDUAL EQUIPMENT REQUIREMENTS NOTED ON THE PLANS AND SCHEDULES. ALL FINAL CONNECTIONS, INCLUDING INTERWIRING BETWEEN COUNTER SEGMENTS, TO BE MADE BY THE ELECTRICAL CONTRACTOR. DATA LINE RUNS SHALL BE SEPARATE FROM ELECTRICAL CONDUIT AND TERMINATE WITHIN DATA PULL BOX. DATA LINE RUNS AND FINAL DATA CONNECTIONS BY ELECTRICAL CONTRACTOR. 14. WHERE INDICATED, THIS COUNTER OR TABLE WILL BE PROVIDED BY THE KITCHEN EQUIPMENT CONTRACTOR COMPLETELY PRE-WIRED TO A BUILT-IN ACCESSIBLE PULL BOX, WITH PIGTAILS TAGGED WITH THE REQUIREMENTS AND IDENTIFICATION OF THE EQUIPMENT THEY SERVE. ELECTRICAL COMPONENTS PRE-WIRED TO THIS PULL BOX ARE AS NOTED ON THE PLANS AND SCHEDULES. ALL FINAL CONNECTIONS, INCLUDING INTERWIRING BETWEEN COUNTER SEGMENTS, TO BE MADE BY THE ELECTRICAL CONTRACTOR. DATA LINE RUNS SHALL BE SEPARATE FROM ELECTRICAL CONDUIT AND TERMINATE WITHIN DATA PULL BOX. DATA LINE RUNS AND FINAL DATA CONNECTIONS BY ELECTRICAL CONTRACTOR. 15. WHERE INDICATED, THIS COUNTER OR TABLE WILL BE PROVIDED BY THE GENERAL CONTRACTOR COMPLETELY PRE-WIRED TO A BUILT-IN ACCESSIBLE PULL BOX, WITH PIGTAILS TAGGED WITH THE REQUIREMENTS AND IDENTIFICATION OF THE EQUIPMENT THEY SERVE. ELECTRICAL COMPONENTS PRE-WIRED TO THIS PULL BOX ARE AS NOTED ON THE PLANS AND SCHEDULES. ALL FINAL CONNECTIONS, INCLUDING INTERWIRING BETWEEN COUNTER SEGMENTS, TO BE MADE BY THE ELECTRICAL CONTRACTOR. DATA LINE RUNS SHALL BE SEPARATE FROM ELECTRICAL CONDUIT AND TERMINATE WITHIN DATA PULL BOX. DATA LINE RUNS AND FINAL DATA CONNECTIONS BY ELECTRICAL CONTRACTOR. 16. CEILING-MOUNTED RETRACTABLE DROP CORD ASSEMBLY IN LOCATIONS SHOWN ON PLANS AND ELEVATIONS. RETRACTED CORD HEIGHT TO BE 6'-6" (2M) ABOVE FINISHED FLOOR. OVERALL CORD LENGTH NOT TO EXCEED FINISHED FLOOR TO FINISHED CEILING HEIGHT. E.C. TO PROVIDE CONCEALED UNI-STRUT REINFORCED SUPPORT TO STRUCTURE FOR DROP CORD OR RETRACTABLE CORD ASSEMBLY. E-C. ADDITIONAL NOTES JUNCTION BOX (JB) with FINAL CONNECTIONS to EQUIPMENT DUPLEX RECEPTACLE (DR) POWER RECEPTACLE, 1 PHASE POWER RECEPTACLE, 3 PHASE CONDUIT STUB with FINAL CONNECTIONS to EQUIPMENT FLOOR RECEPTACLE, FLUSH OR PEDESTAL MOUNTED DROP RECEPTACLE - CORD (DRC) VAPOR-PROOF LIGHT FIXTURE SWITCH (SW) REFER TO INDICATED NOTE PLUG MOULDING PRE-WIRED BREAKER PANEL INSTALLED in EQUIPMENT (by KEC or MANUFACTURER) LOW TEMP. LED LIGHT FIXTURE ABOVE FINISHED FLOORAFF BELOW FINISHED FLOORBFF BRANCH TO CONNECTIONBTC DOWN FROM ABOVEDFA DATA Electrical Symbol Legend DROP RECEPTACLE - REEL (DRR) D DRR J V PB PULL BOX INSTALLED in EQUIPMENT (by KEC or MANUFACTURER) DUPLEX CONVENIENCE RECEPTACLE (DCR) TAG INDICATING DEVICE INSTALLED in EQUIPMENT (by KEC or MANUFACTURER) 5325 South Valentia Way, Greenwood Village, CO 80111 Phone 303 221 0500 Fax 303 221 0600 www.ricca.com Key Plan It is the responsibility of the Construction Manager/General Contractor and all Sub-Contractors to verify all dimensions and accept conditions of prior work by related trades before proceeding with any work. Date Drawn By Scale Seal Project Title Project Address Project Number Drawing Title and Number PROJECT NORTH Revisions FO R R E F E R E N C E O N L Y As indicated C: \ U s e r s \ j j u r g e n s \ D o c u m e n t s \ 1 9 2 0 1 _ A s p e n M o u n t a i n C l ub _ F o o d s e r v i c e _ R 1 6 _ j j u r g e n s @ r i c c a . c o m . r v t 12 / 1 9 / 2 0 1 9 1 0 : 0 1 : 5 1 A M Issue Date Author Aspen Mountain Club 19201 675 E Durant Ave Aspen, CO 81611 19201 Foodservice Electrical Plan QF401-5 SCALE: 1/4" = 1'-0"1 Foodservice Electrical Plan - Lock Room - Area C Rev. No.Description Date Construction Documents 11/22/19