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1. - <br />3. - <br />2. - <br />4. - <br />ALL WALL BACKING TO BE IN FURNISHED AND INSTALLED BY CONTRACTOR <br />WALL BACKING AS SHOWN IS MINIMUM, EXTEND BACKING TO NEXT STUD EACH DIRECTION <br />AS NECESSARY <br />WALL BACKING DETAIL <br />SCALE : NONE <br />2 <br />FS4.2 <br />APPLICATION BACKING HGT. <br />WALL BACKING SCHEDULE <br />HAND SINK +12" AFF 24" HIGH <br />DRY STO. SHELVING +57"AFF 12" HIGH <br />ITEM <br />WB1 <br />ITEM <br />WB2 <br />ITEM <br />WB3 <br />BOTTOM OF <br />BACKING <br />FASTENERS <br />4 <br />2 <br />PER STUD <br />ANCHORAGE <br />DETAIL <br />COLD STO. SHELVING <br />+57"AFF <br />12" HIGHITEM <br />WB4 +16"AFF 2 PER <br />POST BRACKET <br />NOTES: <br />+48" AFF 12" HIGHWALL SHELF 4 <br />WALL BACKING TO BE 16 GAUGE GALV. STEEL IN LENGTH AND HEIGHT AS <br />SHOWN ON DRAWINGS. <br />BACKING TO BE 16 GA. G.I. or C.R.S. <br />REFER TO 2/FS4.1 FOR WALL BACKING LOCATIONS <br />1. <br />2. <br />3. <br />FINISH FLOOR <br />WALL STUDS BACKING HGT.PER PLAN <br />16 GA. GALV. STEEL WALL BACKING BY <br />CONTRACTOR. LOCATION PROVIDED BY KC, <br />FOR WOOD STUD FRAMING, SECURE W/ #10 <br />WS WITH 1 1/2" EMBED. FOR METAL STUD <br />FRAMING SECURE W/#10 1 1/2" EMBED. (SEE <br />WALL BACKING SCHEDULE FOR NO. OF <br />SCREWS @ EA. LOC.).TO BOTTOM OFBACKINGREFER TO WALL <br />BACKING SCHEDULE <br />WALL BACKING NOTES <br />FOOD SERVICE EQUIPMENT CONTRACTOR IS TO FURNISH CONTRACTOR WITH DETAILED <br />DRAWINGS SHOWING ALL WALL BACKING LOCATION AND SIZE. <br />DRY STO. SHELVING, FASTEN SHELVING TO BACKING WITH #14 SMS. <br />4.COLD STO. SHELVING, 18GA G.I. STRAP FOAMED IN WALL BY MANUFACTURER. <br />FASTEN SHELVING TO STRAP WITH #14 SMS. <br />E/FS8.2 <br />H/FS8.1 <br />F/FS8.2 <br />G/FS8.2 <br />8. - <br />9. - <br />7. - <br />EXTRACTOR HOODS SHALL COMPLY TO THE C.M.C 2013, NFPA-96, U.L, N.S.F, <br />AND ALL LOCAL CODES AN ORDINANCES. <br /> DELIVERING TEMPERED AIR AT 70 DEGREES F.. <br />6. - IF REQUIRED BY LOCAL CODE(S), MAKE-UP AIR SYSTEM(S) SHALL BE CAPABLE OF <br />COOKING EXHAUST HOOD NOTES <br />1. - EACH AREA CONTAINING COOKING EXHAUST HOOD(S) WILL HAVE 80% MECHANICAL <br />MAKE-UP AIR PROVIDED IN THE VOLUME OF THE AIR BEING EXHAUSTED. <br />2. - MAKE-UP AIR SHALL BE DELIVERED IN THE PROXIMITY OF THE EXHAUST HOOD(S) <br />IN A MANNER NOT TO CREATE UNDUE AIR TURBULENCE IN THE WORKING AREAS. <br />3. - COOKING HOOD(S) EXHAUST AND MAKE-UP AIR SYSTEM(S) WILL BE CONNECTED <br />BY AN ELECTRICAL INTER-LOCKING SWITCH. <br />4. - MAKE-UP AIR INTAKE MUST CLEAR AIR EXHAUST DISCHARGE BY A MINIMUM OF <br />TEN (10) FEET, OR AS REQUIRED BY CODE(S). <br />5. - LOCATION OF COOKING HOOD EXHAUST DUCT(S) AND MAKE-UP AIR SYSTEM <br />DUCT(S) ARE TO BE VERIFIED AT THE JOB SITE. <br />PERFORMANCE TESTING FOR THE OPERATION OF THE TYPE 1 EXHAUST HOOD PER <br />U.M.C. IS REQUIRED <br />CONNECTING DUCTS FROM THE EXHAUST VENTILATORS TO THE EXHAUST AND/OR <br />MAKE-UP AIR FANS SHALL BE SUPPLIED AND INSTALLED WITH ALL FINAL <br />CONNECTIONS. <br />VENTILATING REQUIREMENTS <br />DUCT <br />V1 <br />NO. <br />ITEM <br />NO.DESCRIPTION REMARKS <br />LENG.WIDTH <br />RISER SIZE OUTLET <br />HEIGHTCFMS.P.-WC"ROUND <br />ITEM <br />QTY. <br />V2 <br />V3 <br />V4 <br />+108"MAKE DUCT CONNECTION AT HOOD COLLAR 1EA.REFER TO 1/FS5.1 FOR EXHAUST HOOD DETAILSEXHAUST HOOD #1 <br />EXHAUST DUCT -0.642"176013"13" <br />+108"1EA.EXHAUST HOOD #2 <br />EXHAUST DUCT -0.716"225015"14" <br />EXHAUST HOOD #1 <br />SUPPLY DUCT 28"12"704 +108"0.187" <br />+108"28"12"704 0.187" <br />2EA. <br />EXHAUST HOOD #2 <br />SUPPLY DUCT 3EA. <br />5 <br />5 <br />5 <br />5 <br />+108"28"12"600 0.139" <br />+108"28"12"600 0.139" <br />+108"28"12"600 0.139" <br />2 1 <br />4 <br />3 <br />A <br />B <br />3 <br />SHEETSOF730 Howe Avenue, Suite 450Sacramento, CA 95825Phone: 916.921.2112Fax: 916.921.2212XX <br />SHEET NO. <br />CONSULTANT <br />UPDATED <br />CADFILE <br />CHECKED <br />DRAWN <br />SCALE <br />PROJECT NO. <br />DATE <br />04/10/2020 <br />REVISIONS BY <br />19-32-050 <br />SLH <br />SLH <br />FILE NO. 39-50 APP NO. 02-118041 <br />KITCHEN RENOVATIONHOUSTON (SERNA) SCHOOLU:\Arts Projects\Greengate School\1200 Drawings\1205 Autocad Project Files\FS1.1.FB13 - March 20, 2018 - AMD - 3FOODSERVICE EQUIPMENTMECHANICAL SCHEDULEFS4.23 <br />4 <br />FOODSERVICE <br />REFRIGERATION LEGEND <br />DESCRIPTIONABREV./SYMB. <br />A <br />REFRIGERATION LINE <br />REMOTE COMPRESSOR <br />REMOTE REFRIGERATED BASE <br />(ON REFRIGERATION RACK) <br />AND/OR EQUIPMENT <br />S/C <br />1 <br />CONDUIT FOR REFRIGERATION <br />LINES (RUN UNDER FLOOR) <br />(RUN FROM REFRIGERATION <br />RACK) <br />REFRIGERATION SYSTEM <br />(SEE SCHEDULE ON <br />SHEETS FS7.01 & FS7.02) <br />SELF-CONTAINED <br />REFRIGERATED BASE AND/OR <br />EQUIPMENT <br />ACCESS PULL-BOX FOR <br />REFRIG. LINES (IN THE WALL) <br />KEYNOTE SYMBOL <br />(SEE SHEET NOTES FS4.02) <br />REMOTE REFRIGERATION EQUIPMENT PLATFORM REFER TO E/FS7.1 <br />REFRIGERATION LINES STUB-DOWN FROM ABOVE, PENETRATE CEILING OF WALK-IN TO EVAP COIL SEE DETAIL D/FS7.2 <br />REMOTE REFRIGERATION SYSTEM REFER TO FS7.1 EQUIPMENT LOCATED ON BUILDING ROOF <br />MECHANICAL ROOF PLAN <br />SCALE : 1/4" = 1'-0" <br />1 <br />FS4.2 <br />MECHANICAL & REFRIGERATION SHEET NOTES <br />2 <br />1 <br />REFRIGERATION LINES RUN ABOVE CEILING LINE FROM REFRIGERATION RACK TO DROP-DOWN POINT ABOVE WALK-IN REFRIGERATOR / FREEZER COIL <br />(REFRIG. LINE RUN ROUTES SHOWN ARE SCHEMATIC ONLY) REFRIGERATION LINE ROUTES WILL BE FIELD VERIFIED WITH STRUCTURE