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KITCHEN & SERVERY - PLUMBING REQUIREMENT PLAN <br />SCALE: i/4" = 1'-0" <br />PLUMBING REQUIREMENTS NOTES <br />1. This drawing is fotfootlservice equipment only. Refer to architects arid enaineenng <br />drawings for other systems and equipment requirements. � <br />2. This drawing is not to be used for establishing rough-in locations. Refer to dimensionetl <br />rough-in tlawings prepared by the kitchen equipment conhacror. <br />3. All ufility lines shall be concealetl in walls and mlumns unless noted olhervvise. <br />4. All floor sinks anG floor drains indicated shall be flush wiih finished tloor. <br />Plumbing Olvislon 23, to furnish, Inslall, or In[erconnect the follawing: <br />5. Make all rough-in and final connections for wa�er, d2ins, steam, and gas in contortnance <br />with local codes. <br />6. Fumish and install all sink waste lines. InGutle iraps, and tailpieces, as required. <br />7. All hot waler is to be supPlietl to kilchens at 120.tlegree F unles5 noted otl�era'ise on <br />dfawings Fumish and Ins�all supply shutoff valves with pertnanenl identityi�g �ame tags <br />on each suppiy line to each piece of equipment. <br />B. Install and connect equipmen� faucels and vacuum breakers provitled by the kdchen <br />equipment wnVac�or under Division 1 t. <br />9. Furnish antl inslall check valves on hot and coltl water Iines where an open cirwit is <br />possible behveen hol and colE waler systems. Such as, but not limitetl �o pre� rinse sprays, <br />hose reels, po[ fillers, keWe filiers, hose bibb faucets and electronic hand siNc faucets. <br />10. Interwnnect all componentparts or sections of equipment not preplumbed by ihe <br />manufacturer and all equipmenl tlelivered in secAons. <br />11. Fumish all ind'eect dains from equipmeni to floor sinks. NI lines Fmm ice bins shall be <br />msulatetl. <br />12. Fumish antl Install gas and wa[er pressure reducing valves as requi2d. M�imum water <br />pressure alwarewashing, potwashers, and hooster heaters shall 6e 20 ps.i.. Veri(y 9as <br />pressure a� each appliance. <br />13. For additional informalion regarding food service equipment and lor typPJ me�hod of utiliry <br />nection refer to the manufacNrefs specification sheets in the'Footl Service <br />Equipment Bmchures' package provided 1or this projecc <br />74. See plumbing and mechanical tlawings fa adtlitional requi2ments. <br />PLUMBING LEGEND <br />EVERETT <br />SCHOOL <br />DISTRICT <br />Sequoia High School <br />Main Building <br />Everett, WA <br />����� <br />�� <br />��c���� ���ic S�a�l� <br />���� <br />COMMUNICATIONS ' <br />P.O. BO% oWOi (POf) �3l-3300 <br />561{ >M AVENUE SdJIX • SEATIIE. M'A 10�0�—?N! <br />REV9p.5 <br />I �° <br />A�PROV 5 <br />s�ccr nnr <br />FOOD SERVICE EQUIPMENT <br />PLUMBING <br />REQUIREMENT PLAN <br />�,� No. <br />� FS�_� <br />