What belongs in a foodservice equipment submittal package
Follow the equipment schedule item by item and include:
- Equipment schedule: item number, description, maker, model, quantity and utility needs (voltage, phase, amps, water, waste, gas, exhaust)
- A cut sheet for every item with the chosen model, options and accessories marked
- Rough-in drawings showing the location, height and size of every plumbing, electrical, gas and exhaust connection
- Shop drawings for custom stainless work: counters, sinks, tables and shelving, with materials and gauges
- Kitchen hood shop drawings, coordinated with the hood fire suppression system and the exhaust fan
- Walk-in cooler and freezer drawings: panel layout, doors, floors and the refrigeration system
- Food safety and electrical listings for each item (such as NSF and UL) where the spec or health department requires them
- Warranty, service and operation and maintenance data
Rough-ins have to match the MEP drawings
The plumbers, electricians and mechanical contractors run their lines to the kitchen equipment rough-in drawings. If a fryer or dish machine is changed to a model with a different voltage, phase or gas size, the work behind the walls has to change too. Check every connection on your rough-ins against the MEP drawings before you submit, and flag any difference. A late equipment change after walls are closed is one of the most expensive problems on a kitchen job.
The review round-trip
Foodservice packages go to the foodservice consultant or the architect, and the MEP engineers check the rough-ins. Many local health departments also review the kitchen plans and equipment list before construction or before opening. Plan for those reviews, and keep the equipment schedule up to date so all of them are looking at the same list.
Common rejection reasons on foodservice equipment submittals
Why foodservice packages come back:
- Cut sheets with options and accessories not marked
- Rough-in drawings that do not match the MEP drawings for voltage, phase, gas size or drain locations
- Item numbers that do not match the kitchen equipment plan
- Hood drawings not coordinated with the fire suppression system or exhaust fan
- Missing food safety or electrical listings that the spec or health department requires
- Custom stainless drawings without materials, gauges or dimensions
- Substitutions that change the utility needs without saying so
How Submittal.App builds the foodservice package
Give Submittal.App the equipment schedule and the AI Builder finds the cut sheet for each item, keeps it with its item number, and generates the package with a cover sheet and a table of contents that follows the schedule. Custom fabrication drawings and rough-ins still come from the kitchen equipment contractor, but gathering dozens of cut sheets across many makers is done in minutes.