New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

10.Pin door slam and threshold in tile after application. If tile work is not completed while installer is on site. Seal penetrations in WIB created from sprinkler install and fire suppression systems.

KES/Other Installer 1. Re-inspect for damage, and if damage is noted, correct. 2. Set and assemble cooler / freezer per building and kitchen plans. 3. Notify GC to coordinate electrical and plumbing contractors for final connections. 4. Perform final inspection of refrigeration contractors work checking for: - P-trap outside box on drain line. - Additional p-trap installed on freezer drain line inside walk-in cooler, if the freezer drain line is run through walk-in cooler and connected to the cooler drain line. - Drain line size must be 3/4” or larger. - Check heat tape and defrost cable. 5. Place temperature sensors per manufacturer specifications. 6. Kitchen installer will be responsible to ensure the door slam and threshold is pinned in the tile after tile is installed. Also, ensure proper alignment of door sweep, closure and seal. 7. Set and assemble roof cap if an external application. 8. Provided the restaurant has power, arrange start-up and check operating temperatures. 9. Inspect all panels and doors to ensure the walk-in box is sealed. This includes all mechanical openings within the box Electrical Contractor 1. Run necessary wiring to the walk-in box condensing unit and cooler / freezer evaporators and smart controller as per drawings. 2. Mount and wire all provided internal lighting fixtures; the electrical contractor is responsible to completely seal all conduits to prevent moisture migration according to McDonald’s specifications. 3. Wire all door heaters and drain line heater per MFG specs (hard wired into evaporator not plugged into GFCI outlet in WIB 4. Test continuity of all circuits prior to final connections. 5. Provide final connections high and low voltage wiring when permanent power is available.

KES/Refrigeration Contractor 1. Prior to installation, pull all necessary refrigeration permits 2. Arrange and coordinate local crane rental to lift remote condensers on building roof. 3. Install cooler and freezer evaporators.

4. Run refrigeration lines from condensing unit to evaporators, braze, evacuate, leak test and charge system 5. Run refrigeration lines from ice machine and beverage dispensing machine to the condensing unit, per

manufacturer specifications. (Final hook up to be completed by the FASA. 6. Check all electrical connections to be sure they conform to the I & O manual

7. Install drain lines, P traps, heat tape, insulation and apply heat tape per manufacturer specifications. Heat tape must run through freezer and wrap the p-trap between cooler and freezer if using one single drain connection that exits the cooler. 8. Set smart controller at location per drawing. The manager’s office is preferred location. Note: not all systems have integrated controller. 9. Calibrate all system parameters per manufacturer specifications 10.Arrange with electrical contractor and regional operations a start-up time to coordinate with power availability and initial product delivery. 11. Start up system, cooler first followed by freezer. Complete start up check sheet and run for 48 hours prior to initial product delivery 12. Training of store personnel on smart controller operation upon request.

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