1. SCOPE; General provisions of Contract, General and Supplemental Conditions, and General Requirements apply to this section. This includes, but is not limited to jobsite measurements, trade coordination and supplying equipment as listed. 2. DESCRIPTION; A. “Food Equipment Contractor” or the abbreviation FEC, or the term bidder, means the person, company or corporation that will contract for the work listed in this section. B. Food Equipment Contractor’s Work includes: 1. All labor, materials and equipment necessary for complete installation (making all final connections) of the food service and related equipment as indicated in these documents. 2. Delivery, unloading, storing, assembly and setting in place of the specified equipment, ready for final connections. 3. Delivery of all loose fittings to other trades and coordination of same, (faucets, valves, etc.) 4. Reasonable protection of all equipment from damage until owner acceptance. 5. Inspection to see that all rough-ins and connections to all mechanical and electrical equipment are made according to the intent of these specifications. 3. QUALITY ASSURANCE; A. Qualifications: Bidder shall have engineering personnel and facilities to design, detail and fabricate quality food facilities equipment of type and size used on this project. B. FEC: Must perform site visit to determine/verify size, electrical, and plumbing requirements. If the FEC does not perform on-site visits, the FEC will be disqualified. C. Requirements of Regulatory Agencies: 1. Comply with and bear seal of: a. National Sanitation Foundation; b. Underwriter’s Laboratory; 2. National Electrical Code 2005 edition; 3. O.S.H.A. 4. International Mechanical Code 2000 and other Uniform Plumbing and Mechanical Codes, State of Kentucky
