New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

KES Fabricated Equipment Responsibilities

Kitchen equipment, commonly known as fabrication is those items manufactured by the KES. It has been designed to meet McDonald’s standards under specification to ensure operations continuity in regards to food refrigeration, preparation, cooking, holding and serving. The KES installer is responsible for the final fit and function of all fabricated equipment. The following responsibilities explain what is required for all KES fabricated equipment.

KES Installer

Setting equipment in place 1. Set all equipment in the locations shown on the approved “K” sheets. 2. Equipment changes to the specific plan under installation cannot be made without the approval of the ACM. Leveling 1. All equipment, fabricated as well as buyout, must be set level and at the proper height in its operating position. 2. All equipment is to be set in position with the prescribed clearances indicated in the manufacturer’s instructions. 3. If building floor or wall condition is beyond the range of adjustment on the equipment, advise general contractor and McDonald’s ACM. Anchoring and Tightening 1. All fixed equipment must be anchored in proper place to floors or walls. 2. All legs and casters must be secured to hold their leveled and adjusted position. 3. All hinges, shoulder bolts, latches, and locking devices must be secured to hold their adjusted position. 4. The owner operator will be responsible for completing the installation of equipment if the KES installer is unable to anchor or affix any equipment in the serving area because the serving counter is not installed. Fit-up Checklist 1. Are all shop fabricated field joints square and tight? 2. Does all portable equipment fit properly to adjacent or into surrounding fixed equipment? 3. Do all portable items (grills and fryers) move in and out freely? 4. Is all fixed equipment pulled up tight to walls and adjacent equipment to minimize sealing requirements? 5. Do all doors (hinged, sliding, reach-in, walk-in) operate properly? 6. Do all removable parts (grease can, gutters, panels, covers and capping pieces) fit properly and permit easy operation? 7. Are all joints and seams properly assembled and sealed on buyout equipment (i.e. sectional cooler, freezers, ice machines and soda systems, per the manufacturer’s instructions)? 8. Has the installer saved and assembled all manufacturers’ literature to be turned over to the owner operator? Sealing and Final Finish 1. All joints (horizontal and vertical) where fixed equipment abuts wall or adjacent fixtures must be neatly filled with an approved silicone sealer. 2. Special joints and trim: In some cases, either due to local code or extreme building conditions, joints or gaps may have to be closed with stainless steel or sheet metal trim. The installer is to take action to provide this trim in a workman-like manner. 3. The final finish must be inspected to ensure: - Burrs and sharp corners have been removed - All fasteners are in place or arrangements have been made to accomplish this after final hook-ups are complete. - All scratches and dents resulting from installation have been satisfactorily corrected or replacement parts ordered. - All switches, control devices, heat elements, etc. are properly installed and ready for final hook-up. - All sleeves must be sealed with specified P.I.G. foam.

4.12