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Foodservice Equipment Submittal Checklist

CSI 11 40 00 · Division 11 — Equipment

Project: __________________________

Submittal #: ____________________

Spec section(s): _________________

Date: __________________________

1 · Package document set

Every submittal package includes these, in this order.

  • Cover sheet — project, submittal number, spec section(s), date, and the submitting company
  • Transmittal — item list keyed to the schedule, with the reviewer/GC and the type (partial or full)
  • Table of contents / section dividers so the reviewer can navigate
  • Product data — manufacturer cut sheets marked to the exact model, options, and finish being furnished (strike what doesn't apply)
  • Shop drawings for anything fabricated or custom, matched to the drawings and schedules
  • Samples or physical mock-ups where the specification requires visual approval
  • Certifications & test reports the spec calls up (listings, ratings, compliance letters)
  • O&M data and warranties where required at this stage
  • Substitution request forms for any product not on the approved-manufacturer list

2 · 11 40 00 Foodservice Equipment — what reviewers expect

Send equipment cut sheets before the MEP rough-in. A unit's real power and drain locations often differ from the plan, and moving a connection after the wall closes is expensive.

  • Product data for each unit with model number, dimensions, and weight
  • Utility rough-in requirements — electrical load, gas input, water, and drain sizes
  • Clearance and ventilation needs, including hood and exhaust for cooking equipment
  • NSF listing for foodservice equipment and UL listing for electrical units
  • Rough-in and connection drawings coordinated with the plumbing and electrical trades
  • Warranty terms and any manufacturer start-up or commissioning the spec requires

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