A. Installation shall include assembly of all food service equipment as shown and scheduled in foodservice equipment plans, properly leveled, fitted and secured in place, ready for other contractors to make final electrical, steam, gas, water, waste and ventilating connections, according to manufacturer's written instructions, original design, and referenced standards. 

B. Except for mobile and adjustable-leg equipment, all equipment resting against walls, floors, ceilings and/or other equipment and accessories shall be sealed to walls, floors, or bases with stainless steel fasteners with silicone sealant approved by NSF, as required to prevent entry of vermin and insects. Gaps over 1/4 inch wide will not be accepted. 

C. All horizontal runs of piping and conduit shall be a minimum of 6 inches above finished floors and 3 inches out from all walls. Extra care should be taken to run all piping inside the wall including gas lines as much as possible limiting amount of exposed piping.

D. Install equipment with access and maintenance clearances according to manufacturer's written instructions and requirements of authorities having jurisdiction. 

E. FSEC is responsible for access to installation locations in building. If it becomes necessary to schedule construction so that all partitions be erected prior to delivery of foodservice equipment, bidders are cautioned that all equipment must be fabricated so that it can be handled through finished door openings. 

1. Removal of and replacement of any doors, door frames, wall windows, or other portion of building for access is responsibility of FSEC and he shall assume all costs for such work. 
2.  If special hoisting equipment and operators are required, FSEC shall include such costs.  

F. Provide cutouts in equipment, neatly formed, where required to run service lines through equipment to make final connections. 

1. Gaps of one-quarter (1/4") inch or less adjacent to or between equipment to be sealed with General Electric Series SE-1200 silicon mastic (clear or silver color to be determined by Architect) with excess neatly and cleanly removed. 
2. Gaps greater than one-quarter (1/4") inch to be neatly trimmed with eighteen (18) gauge stainless steel molding of proper shape with concealed attachment. Use epoxy cement or wall matching finish or trimmed fixture. 
3.  Gaps of more than one and one-half (1-1 1/2") inch are NOT acceptable to trim. 
4.  Install hoods to comply with NFPA 96 requirements and to remain free from vibration when operating. Refer to typical installation provisions sheet in food service drawings. 

G. Install hoods to comply with NFPA 96 requirements and to remain free from vibration when operating. Refer to typical installation provisions sheet in food service drawings.