Renovation of a golf course in Warrensburg, Missouri. Completed plans call for the renovation of a golf course.

AWARDED VENDOR MUST NOTIFY UCM STAFF 30 DAYS PRIOR TO INSTALLATION OF EQUIPMENT. Communication made with parties outside of Procurement may result in your solicitation response being disqualified; UCM bids are secured by Ionwave until the closing date and time. Bid pricing is available for viewing when the bid is unsealed. To access bid pricing after the bid is unsealed, go to the UCM eBid system (Ionwave), click Closed Bids, the bid number, Bid Tabulation by Supplier. Note: Pending any award, the bid is reviewed and evaluated for responsiveness and responsibility. No award will be made until the evaluation and review is complete by UCM. SUMMARY A. This Section includes the furnishing of material and labor required to completely assemble and erect all food service equipment as specified herein and indicated on drawings. This work is to be performed in such a manner as to complete the installation of each individual piece of equipment to perform the function for which it is designed. B. The work referred to in these documents consists of furnishing all labor and materials required to deliver and install all food service equipment as specified into the building. The Kitchen Equipment Contractor (K.E.C.) shall uncrate, assemble, hang, set-in-place, level and completely install exclusive of all plumbing, electrical, and ventilation rough-in and final connections. C. For required drain traps, steam traps, atmospheric vents, valves, pipes and pipe fittings, ductwork, and other materials necessary to complete mechanical hookup of food service equipment, refer to the specifications governing other trades. D. For wiring, disconnects, and other materials necessary to complete electrical hookup of food service equipment, refer to the Architect's specifications governing other trades. Rough-in and connections are included under other Contractor's work. E. Related Responsibilities to be Completed by Other Trades: 1. Hanging of exhaust hoods, ductwork, fans placement, installation of curbs, etc., and air balancing. 2. Furnishings and installation of plumbing fixtures as indicated (i.e., mop sink, hand sink, etc.). 3. Installation of food service equipment accessories included, but not limited to: a. Booster Heater: 1. Two (2) temperature/pressure gauges. 2. One (1) pressure reducing valve. 3. Connection of incoming hot water to booster and tee to dish machine fill. 4. Extending of copper drain line from pressure relief to floor sink. b Dish Machine: 1. Connection of incoming water from booster heater. 2. Install final rise temperature gauge. 3. Connection of main drain and also rinse tank overflow to appropriate drain. 4. Mounting and connection of Drain Water Tempering devises. 5. Final duct connection above ceiling for pant leg duct or straight vents c. Disposal or Waste Scrapping System: 1. Connection from supply to hot and cold temperature mixing valve. 2. Combining disposal and tank reservoir drains prior to connection to waste system. 3. Mounting and inter-piping of trough diffuser, gusher head(s), swirl valves, and vacuum breaker. 4. Electrical connection from control to solenoid valve. 5. Plumbing and electrical connection to solenoid valve. 6. Mounting pre-rinse faucet and connecting supply lines. 7. Extending drain line from scrapping system to floor sink or direct waste connection d. Preparation/Scullery Sinks: 1. Mounting of faucets and connection of supply lines to the faucet(s). 2. Mounting of 2" lever waste drains and extension of drain and trap to indirect waste. e. Hot and Cold Food Tables: 1. Furnish and install copper drain line from hot and cold tables to nearest floor drain. 2. Cord and plug connection as required. f. Steamers/Combi Ovens/Steam Kettles: 1. Extending water supply through water filtration system to unit(s). 2. Extend air gap drain(s) from pop off valve, boiler, or kettle drain(s) to floor sink. g. Walk-In Refrigeration: 1. Extend copper drain line from evaporator to nearest floor drain. Refer to mechanical specs. 2. Connect incoming water to water cooled condensing units (if applicable) and extend drain line to nearest floor drain. 3. Installation and wiring of Modularm system to building security system (if applicable) 4. Electrical contractor to seal all penetrations for conduit and j-boxes required final electrical connections 5. Fire sprinkler contractor to seal all penetrations for sprinkler drops within the cooler/freezer compartments h. Ceiling grid within the dishroom area shall be installed as to accommodate two (2) 4" x 16" condensate ducts allowing penetrations through ceiling tiles and not through grid. a. Cutting of ceiling tiles to accommodate two (2) 4" x 16" condensate ducts shall be by others i. Review of food service equipment shop drawings and equipment submittals necessary for items for a complete utility connection/hook-up. j. Installation of Owner furnished items.