D. Installation Drawings: Show dimensions; method of assembly; and details of installation, adjoining construction, coordination with plumbing and electrical work, and other work required for a complete installation. E. Operating Instructions: Comply with requirements in Section 01 00 00, GENERAL REQUIREMENTS. //F. Completed System Readiness Checklist provided by the CxA and completed by the contractor, signed by a qualified technician and dated on the date of completion, in accordance with the requirements of Section 22 08 00, COMMISSIONING OF PLUMBING SYSTEMS.// //G. Submit training plans and instructor qualifications in accordance with the requirements of Section 22 08 00, COMMISSIONING OF PLUMBING SYSTEMS.// 1.5 QUALITY ASSURANCE A. Installer Qualifications: Licensed electrician and plumber experienced with food service equipment installation or supervised by an experienced food service equipment installer. SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark is currently used by UL to certify compliance with NSF/ANSI standards. Equipment evaluated by UL before 2001 may bear the UL Food Service Product Certification Mark. B. NSF Compliance: Equipment bears NSF Certification Mark or UL Classification Mark indicating compliance with NSF 13. C. UL Listing: Equipment is evaluated according to UL 430 and listed in UL's Directory KVP and labeled for intended use. 1. Products that contain features, characteristics, components, materials, or systems different from those covered by UL 430 shall be evaluated by UL using appropriate additional component and product requirements to maintain the level of safety anticipated by the intent of UL 430. D. Welding: Perform welding according to AWS D9.1M/D9.1. SPEC WRITER NOTE: Retain paragraph and subparagraphs below if required for project location. //E. Seismic Restraint: 1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS.
D. Installation Drawings: Show dimensions; method of assembly; and details of installation, adjoining construction, coordination with plumbing and electrical work, and other work required for a complete installation. E. Operating Instructions: Comply with requirements in Section 01 00 00, GENERAL REQUIREMENTS. //F. Completed System Readiness Checklist provided by the CxA and completed by the contractor, signed by a qualified technician and dated on the date of completion, in accordance with the requirements of Section 22 08 00, COMMISSIONING OF PLUMBING SYSTEMS.// //G. Submit training plans and instructor qualifications in accordance with the requirements of Section 22 08 00, COMMISSIONING OF PLUMBING SYSTEMS.// 1.5 QUALITY ASSURANCE A. Installer Qualifications: Licensed electrician and plumber experienced with food service equipment installation or supervised by an experienced food service equipment installer. SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark is currently used by UL to certify compliance with NSF/ANSI standards. Equipment evaluated by UL before 2001 may bear the UL Food Service Product Certification Mark. B. NSF Compliance: Equipment bears NSF Certification Mark or UL Classification Mark indicating compliance with NSF 13. C. UL Listing: Equipment is evaluated according to UL 430 and listed in UL's Directory KVP and labeled for intended use. 1. Products that contain features, characteristics, components, materials, or systems different from those covered by UL 430 shall be evaluated by UL using appropriate additional component and requirements to maintain the level of safety anticipated by the intent of UL 430. D. Welding: Perform welding according to AWS D9.1M/D9.1. SPEC WRITER NOTE: Retain paragraph and subparagraphs below if required for project location. //E. Seismic Restraint: 1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. product