architectural design criteria
FAST CASUAL-FOOD TENANTS
NORTHBROOK COURT
2171 NORTHBROOK COURT
NORTHBROOK, ILLINOIS 60062
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architectural design criteria
FOOD ZONE TENANT DESIGN PHILOSOPHY
The Tenant ceiling, railings and tiled demising piers and halfwalls are provided as a unifying element within
the restaurant zone, yet an open framework emerges for dining presentation. There is a creative challenge
for the Tenants and their architects to encourage diversity and imagination and to enhance the entire dining
experience. Food preparation and display are encouraged at the front counter to encourage interaction with
the public space.
FAST CASUAL FOOD DESIGN CRITERIA
The restaurant zone is a fun meeting place for friends and family, where they can enjoy the cumulative ambiance
of the area. The dining areas are finished with a tile floor, dramatic lighting, and landscaping.
The purpose of the Design Criteria is to establish a standard of quality design and is intended as a common point
of departure for all tenants. Each Tenant is expected to become familiar with the intent, scope, requirements,
and details of this handbook and full Northbrook Court Design Criteria Manual. Contact Mall Operations
Manager.
All tenant stores shall be designed to conform to these Criteria. The Landlord reserves the right to reject any
store design, or portion thereof, visible from the common area if, in his sole opinion, the design does not
conform to the overall appearance of the center.
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PROJECT DIRECTORY
Northbrook Court
2171 Northbrook Court
Northbrook, Illinois 60062
Phone: (847) 498-8161
Landlord’s Tenant Coordinator
General Growth Properties, Inc.
110 North Wacker Drive
Chicago, IL 60606
Contact: Tenant Coordinator
Phone: (312) 960-2829
Village of Northbrook Building Department
1225 Cedar Lane
Northbrook, Illinois 60062
Contact: Plan Reviewer
Phone: (847) 272-5050 ext. 242
Village of Northbrook Health Department
1225 Cedar Lane
Northbrook, Illinois 60062
Contact:
Sanitation/Business Licensing Officer
Phone: (847) 272-5050 ext. 247
Gas Company
Nicor
P.O. Box 190
Aurora, Illinois 60507
Contact:Customer Care Services
Phone: (888) 642-6748
Village of Northbrook Fire Department
Fire Prevention Bureau
740 Dundee Road
Northbrook, Illinois 60062
Contact: Director of Fire Prevention
Phone: (847) 509-5357
Water Company
Mall/ Landlord Provided Services
Contact: Mall Management Office/ Operations Director Phone: (847) 498-8161
Electrical Company
Commonwealth Edison
P.O. Box 805379
Chicago, Illinois 60680-5379
Contact:Customer Care Services
New Business Services
Phone: (800) 334-7661
Phone: (800) 639-3532
Mall Roofing Contractor
Riddiford Roofing Company
2333 Hamilton Road
Arlington Heights, Illinois 60005
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Phone: (847) 437-5771
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Tenant’s Serving Counter
The serving counter design may be modified to accommodate the Tenant’s special equipment and product
requirements, but is subject to the Landlord’s approval, at his sole discretion. The standard height of the
serving counter shall be 34”. All faces of the serving counter must be on or behind the Lease Line. The front
face of all counters is continuous and shall align with the lease line. Each tenant will have a Landlord provided
neutral pier and halfwall at the lease line.
The Tenant’s serving counter may incorporate glass display cases (refrigerated if appropriate) to display the
foods , beverages and products being served. Display cases should be flush or recessed from the front face
and shall be limited to a maximum of 60” above the mall floor and must be at least 12” from the tile demising
partitions. Display cases shall be enclosed on the backside with a clear mirror door.
Tray rails, if used, shall be integrated into the counter front design, use approved materials, and may not
extend beyond the lease line.
Counter shall have an 8” square vertical face with 1/4” radiused corners top and bottom, constructed of the
same material as the counter top. Recesses in the top counter are to be set back a minimum of 8” from the
front edge. The tops of any cash registers, beverage dispensers, or other equipment on the serving counter
may not be higher than 48” above the floor. Tenant must appropriately recess the counter to remain within the
above limitations. Sneeze guards must be of glass with stainless or brass trim and supports. Guards shall not
be higher than 60” above the floor. Beverage dispensers shall not be visible from lease line.
No gates or access through the serving or front counter will be permitted, unless required for exiting.
The tops of any sneeze guards may not extend beyond 60” above the mall floor and must be at least 12” from
the tile demising partitions. All sneeze guards are to be an integral part of the serving counter design and must
consist primarily of clear glass with a minimum of stainless steel or brass supports.
Refer to page 8 for menu board information.
Floor Materials
Floor covering throughout the Design Control Area will be a ceramic tile with waterproof membrane
underlayment. Submit color to Landlord for approval. Provide a ceramic or quarry tile floor with waterproof
membrane underlayment and a 6” cove base in the preparation area.
Review and Approval
All wall, ceiling and floor materials are subject to owner’s review and approval.
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CONTROL ZONE CRITERIA
The front area from the lease line to the service area wall has been designated as a control zone area. All food
court tenants must comply with these criteria. A wall, door and/or screened passage are required between the
service area and rear preparation areas. Pass-through openings must be visually shielded to block the view of the
preparation area. The public and employee rest rooms should be considered as part of the front entrance zone.
The Serving Area is dedicated to food presentation and display and will be carefully monitored. Any clutter,
unsightly equipment such as open storage of packaging, paper goods, and supplies will not be permitted. Food
service equipment, beverage towers, video equipment, computer order systems, and cash registers must be
shielded from view or recessed into the countertop. The Tenant and the Tenant’s Architect must plan the premises
to present a clean, uncluttered appearance. The underside of the front counter of the kitchen areas should be
utilized for storage and equipment, fully screened from public view.
Any food preparation that can be done in an attractive or theatrical fashion may be done at the front counter
within public view. Examples would be: pizza preparation, glass oven baking, cake decorating, ice cream sundae
preparations and baking cinnamon rolls.
Featuring food preparation in the serving area is encouraged. Exhaust hoods in the serving area are allowed and
will be located at the rear wall of the serving area. The hood may be exposed provided it is decoratively detailed
and finished in a quality material such as copper.
The front area from the storefront lease line/seating area to kitchen wall and restrooms has been designated
as a control zone area. All tenants must comply with these requirements.
Ceilings
•
Ceiling elevations should vary within the control zone.
•
Locate exit sign behind ceiling soffit so as not to be seen from the Center’s common area.
•
Recessed incandescent down lights shall be used in the control zone, see page 7.
•
Sprinkler heads in ceiling must be concealed, covers plates to be chrome or match ceiling color.
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Acoustical tile will not be allowed in control zone area or Tenant seating area.
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Counter Materials
•
All materials subject to owner’s review and approval
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Ceramic tile as approved by Landlord
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Natural stone (i.e.; marble, granite, slate, silestone)
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Wood veneers
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The Landlord’s neutral pier and halfwall tile:

Wall Color - Muret Vein, Polished finish
Cap Color - Alegrete, Polished finish
Manufacturer contact information:
Innovative Stone - Bob Plush
Phone: (661) 257-2430

•
Grout color: Chamois 05, manufactured by Mapei
Counter Top

Natural Stone (Granite)

Brushed Stainless Steel

Solid surface by Zodiac
Wall Materials
•
Ceramic tile as approved by Landlord
•
Natural stone (i.e.; marble, granite, slate, silestone)
•
The Landlord’s neutral piers and half wall tile:

Wall Color - Muret Vein, Polished finish
Cap Color - Alegrete, Polished finish
Manufacturer contact information:
Innovative Stone - Bob Plush
Phone: (661) 257-2430

Grout color: Chamois 05, manufactured by Mapei
•
Paint
•
Wall covering
Ceiling Materials
Tenant shall have a washable painted gypsum board in the control zone. Ceiling height in the control zone should
be field verified. The Landlord will provide a bulkhead at 11’-6” above the finished floor at tenant closure line.
Review and Approval
All wall, ceiling and floor materials are subject to owner’s review and approval.
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Lighting
Tenant’s control zone space will be lit using recessed downlights.
The following light fixtures will be installed by Landlord
Downlight
Kurt Versen
Adjustable 6” H8442 Series With Alzak Reflector, 120v, CF42TRT lamp
*Note: All Tenants must comply with ASHRAE/IES90.11999 for lighting requirements. All electrical wiring installed
in walls and floors must be pulled through hard conduit. Wiring installed in the ceiling at lengths greater than 6’-0”
must be in hard conduit. Metal sheathed flex and flex conduit will not be permitted.
Tenant’s Sign
All Tenants will be identified by a horizontal two-sided, suspended sign. See page 13 for signage details.
Only the Tenant’s approved store or business name (as stated in the Lease) and logo or trademark may appear on
the sign. No advertising, slogans, brand names, or product names may be added. Only established logos that
are part of the store name will be permitted.
All sign lighting must be turned on during the center’s normal operating hours. The use of a time clock is
required.
The sign will be individual letters internally lit with acrylic face & painted aluminum side. Aluminum cabinet and
integral neon lighting is by Landlord. Rheostats shall be provided by the tenant to control neon brightness. The
Tenant sign shall be aluminum panel with push-thru letters by Tenant. Allowable size is indicated on page 13.
Review and Approval
All wall, ceiling and floor materials are subject to owner’s review and approval.
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Menu Boards
Standard illuminated box menu boards with backlit photos/ menu items will not be allowed, light box menu
boards will not be allowed. Menu boards should be individual in appearance with chalkboards and custom
menu look for each tenant. Menu boards are to be signage face illuminated by external lighting, creating dramatic,
interesting effects. Menu board assembly and components are subject to owner’s review and approval.
The Tenant’s menu boards must be located within the designated Menu Board Zone which is located between
7’-0” and 11’-0” above the mall floor and on the rear wall of the Serving Area. The menu board will be illuminated
by external lighting, and must be designed to compliment the design of the Tenant’s facility.
All menu boards must be professionally designed and manufactured and must be sized to fit within the Menu Board
Zone. Daily specials, etc. may be featured on chalk boards, coordinated in size and shape with the permanent
menu board and may not be featured on interchangeable menu board panels. Food photographs are not allowed
to be part of the menu board.
Under no circumstances will the Tenant be permitted to display other signs, advertisements, or displays such
as are often made available from food or beverage suppliers. Beverage dispensing units may not bear any
advertisements of the beverage company. Only the dispenser handles on the units may show the brand of the
product being sold. There will be no exceptions to the above, and violations will be considered violations under
the terms of the Lease Agreement.
Security
There are no provisions for security gates or grilles as part of the storefront design. The tenant must provide an
overhead mounted, side folding aluminum grille along Tenant closure line. Grille is to be metal, open curtain type
with horizontal members at 12” on center with a clear anodized finish. No plexiglas or full panel inserts will be
allowed. Tenant is to provide a cabinet/enclosure for storage of grille during normal business hours, so that grille
is completely concealed from public view. All equipment within the Serving Area must be secured in place and
provided with remote shut-offs and disconnect switches located within the secured Preparation Area. All cabinetry,
coolers, display cases, etc. must be provided with properly designed locking devices for after hours security. See
page 10 for detail.
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TYPICAL CASUAL FOOD TENANT ELEVATION
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DETAIL A
TYPICAL FAST CASUAL TENANT SECTION
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SHORT HALFWALL
LONG HALFWALL
NEUTRAL PIER AND HALF WALL DETAILS
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FAST CASUAL HALF WALL DETAIL
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A FAST CASUAL FOOD TENANT SIGN DETAIL
NTS
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FOOD COURT & RESTAURANT TENANT ENGINEERING DESIGN CRITERIA
Northbrook Court Shopping Center
Northbrook, Illinois
Northbrook Court Shopping Center
Food Court and Restaurant Tenant
Engineering Design Criteria
Table of Contents
Page
Criteria Overview
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Section 1: HVAC and Exhaust / Make-up System Design Criteria
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Section 2: Electrical System Design Criteria
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Section 3: Plumbing and Gas Piping System Design Criteria
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Section 4: Fire Protection / Sprinkler System Design Criteria
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Design Criteria Details:
79, 80, 81, SK-1 & SK-2
Design Submittal Forms:
DS1, DS2, DS3, DS4, DS5, DS6, DS7, DS8,
DS9a & DS9b.
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Food Court and Restaurant Tenant: Engineering Design Criteria Overview
General:
Tenant shall design and install the systems described in this criteria in accordance with this criteria and
all applicable building, fire and health department codes and regulations. In the event of conflicting
codes and/or regulations, the stricter shall apply.
The location of all Tenant rooftop equipment and duct/piping/conduit routes from the Tenant’s premises
to the roof must be approved by the Landlord’s Operations Manager.
Tenant shall provide all structural reinforcing of roof to support equipment as required. Reinforcing
details prepared by the Tenant’s Engineer shall be submitted to the Landlord’s Structural Engineer for
approval, at the Tenant’s expense.
Rooftop equipment exceeding 2 feet in height shall not be located within 25 feet of a parapet or skylight.
Tenant shall paint and/or screen from ground view rooftop equipment as directed by the Landlord.
Landlord’s written approval shall be obtained by the Tenant prior to construction, for any of the following:
1) deviations from the Final Plans as approved by the Landlord; 2) modifications to the Landlord’s
building shell or structural components; 3) changes to the utilities serving the premises; 4) work not
explicitly shown on the Tenant’s Final Plans approved by the Landlord.
Landlord’s review of Tenant’s working drawings and calculations does not insure satisfactory
performance of Tenant systems, or compliance with any federal, state or local codes, regulations
or ordinances. It is the Tenant’s sole responsibility to ensure that Tenant systems will perform to the
Tenant’s satisfaction and will be in compliance with Lease and applicable codes and regulations.
HVAC:
Tenants shall provide a packaged rooftop unit or split-system, as conditions dictate, to provide heating,
ventilating and air conditioning within the Tenant’s premises. The Tenant shall locate rooftop equipment
in accordance with the Landlord’s requirements and as required by Code. All demising wall and
storefront openings above ceiling shall be sealed to prevent odor migration into adjacent tenant and mall
common areas.
Exhaust and Make-up Air:
Kitchen hood exhaust fans shall be roof mounted UL 762 listed utility set type with minimum discharge
velocity of 2,500 feet per minute. A grease containment system (as manufactured by Grease Guard
Inc., or equal) shall be installed around exhaust fans as required by the Landlord. Make-up air shall be
provided as specified herein. Exhaust hoods shall be water-wash type. Note: internal type make-up air
hoods are not allowed. See Design Criteria Details SK-1 and SK-2.
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Electrical:
Electrical service is 277/480V, 3 phase, 4 wire. Maximum electrical service capacity shall be 65 watts
per square foot for food court spaces, and 40 watts per square foot for full service restaurant spaces.
Landlord provides an empty space in a panelboard or switchboard. Tenant provides overcurrent
protection device, metering equipment, and extends conduit and wire to the premises in accordance
with the Landlord’s routing requirements. All work in Landlord’s panelboard or switchboard shall be by
Landlord’s contractor, at Tenant’s expense. Landlord to provide empty 2” electrical conduit, with pull
wire to within the Leased Premises from Landlord’s main switchgear room. Tenant to furnish and install
fully operational electrical system.
Tenant electrical service requirements which exceed these criteria will require written permission from the
Landlord. If modifications to the Landlord’s distribution system are required to accommodate Tenant’s
service size, such modifications shall be at the Tenant’s expense. Tenant shall make arrangements
with Commonwealth Edison for the installation of all metering equipment. The location of all metering
equipment must be approved by the Landlord’s Operations Manager.
Plumbing:
Landlord provides sanitary sewer, domestic water and vent taps for food court and restaurant tenants as
shown on the Space Lease Outline Drawing. Food court tenants shall be required to install a recessed
grease interceptor within the premises; restaurant tenants shall be required to connect to a grease
interceptor located outdoors in a location designated by the Landlord. All floor type drains within
cooking and food preparation areas shall be connected to the grease interceptor. A floor cleanout shall
be installed at the connection to the Landlord’s sewer tap.
A water meter is required and shall be provided and installed by the Tenant. The meter manufacturer,
type and location must be approved by the Landlord’s Operations Manager.
Grease Trap:
Landlord to furnish, install and maintain central grease trap. Landlord to provide stub into tenant space
connection to central grease trap. Tenant is responsible for providing the design and engineering
calculations required by the local authority and all building codes to establish volume required for
grease interceptor containment. Tenant furnish and install and maintain all grease and vent piping, all
required grease traps and/or interceptors systems and devices throughout the Leased Premises. Tenant
to provide a fully operational system. Tenant is responsible for providing the design and engineering
calculations required by the local authority and all building codes to establish volume required for grease
interceptor containment. Connect to landlord provided central grease trap at stub location provided by
landlord.
Gas Service:
Tenant shall verify available gas capacity and pressure at the designated service connection point with
Northern Illinois Gas, prior to designing piping system and ordering equipment, and make arrangements
for the installation of all pressure regulating and metering equipment. The location of all pressure
regulating and metering equipment must be approved by the Landlord’s Operations Manager.
Tenant shall install gas service piping from the designated service connection point to the premises in
accordance with the Landlord’s pipe routing requirements.
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Sprinkler:
Tenant shall modify the existing sprinkler grid system throughout the premises as required to achieve
proper sprinkler coverage required by Code, Landlord’s Fire Insurance Underwriter and the Fire
Department.
Fire Alarm:
Each Tenant shall install a duct detector which shall be connected to the Landlord’s central fire alarm
system. A fire alarm monitoring device must also be installed to signal the Landlord’s fire alarm system
when the exhaust hood extinguishing system is activated.
Submissions
Required:
In addition to the requirements in the Northbrook Court Tenant Manual, the Tenant shall submit complete
plans, Landlord MEP Tabulation Forms and specifications required to fully explain the design intent of
the HVAC, Exhaust, Makeup Air, Electrical, Plumbing and Fire Protection systems. Calculations shall
be submitted which document the basis of capacity or size selections of all equipment and piping.
Performance data, specifications, installation details and duct fabrication shop drawings shall be
submitted to the Landlord for all exhaust hood/fan components, and make-up air units.
Applicable:
Codes: See Northbrook Court Tenant Manual, pages 8 & 10 in the General Information Section.
Food Court and Restaurant Tenant: Engineering Design Criteria
Section 1: HVAC and Exhaust / Make-up System Design Criteria
HVAC Design Conditions:
Winter/Heating:
Summer/Cooling:
Outside air temperature:
-10 degrees. F.
Minimum inside space temperature:
70 degrees. F.
Outside air temperature:
94 degrees. F. dry bulb
74 degrees. F. wet bulb
Maximum inside space temperature:
Dining Areas:
76 degrees. F. dry bulb
Cooking Areas:
85 degrees. F. dry bulb
Maximum Humidity - Dining Areas:
50% relative humidity
Roof U - Factor:
0.06 Btuh/Sq.Ft./ F
Lighting and People Load :
Per Tenant design and ASHRAE recommendations.
Equipment Load :
Per Tenant design and ASHRAE recommendations.
Minimum Outside Air:
Per ASHRAE recommendations or applicable Code.
Toilet Exhaust :
2 CFM per square foot or per applicable Code.
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HVAC Equipment: Upper level tenants shall furnish and install a packaged rooftop unit or split-system on the
roof above the Tenant’s premises. Lower level tenants shall install a split-system with electric heat (heat only as
required). All Tenant HVAC equipment shall be commercial grade and shall conform to the following:
•
Approved manufacturers are Trane, Carrier, McQuay, Lennox, York or as approved by the Landlord.
•
Rooftop units shall be provided with thru-the-curb service connections.
•
Condensing units and rooftop units without an economizer shall be provided with low-ambient controls
and a winter start kit.
•
Electric heaters above 3kW and motors above 1/2 horsepower shall be three phase type.
•
Air filters shall be two inch thick throw-away type.
•
If an economizer is installed, must also provide powered exhaust to maintain negative indicated below.
Ductwork shall be galvanized sheet metal designed, fabricated and installed in accordance with the Sheet Metal
and Air Conditioning Contractors National Association, Inc. (SMACNA) design practices and standards for low
pressure, low velocity ductwork. Balancing devices shall be installed in accordance with Associated Air Balance
Council standards.
Flexible Duct shall be equal to Thermaflex M-KE series and length shall not exceed five feet. All bends shall be
properly supported so as to prevent kinking. Flexible duct connector shall be provided at rooftop and air handling
unit supply and return connections.
Air Distribution Devices shall be ceiling or side wall mounted registers or diffusers installed as required to achieve
draft-free air distribution in accordance with good engineering practices. A manual volume damper shall be
installed upstream (minimum 3 feet) of registers or diffusers in all sales areas.
Duct Insulation shall be installed on all outside air and supply air ductwork. The minimum installed R-value shall be
5.4 for outside air ductwork and 3.6 for supply air ductwork, or greater where required by Code. Duct wrap shall
have a FRK foil vapor barrier. It is recommend that acoustical duct lining be provided for the first 10 feet of supply
and return ductwork connected to rooftop and air handling units.
Fire Dampers shall be provided where required by Code. Tenant shall indicate the rating and location of fire
dampers on design drawings. Provisions shall be made for sufficient access to each fire damper. All fire dampers
must carry evidence of UL approval and appropriate fire rating.
Balancing of all duct systems related to the premises shall be performed by the Tenant by use of a Landlord
approved, independent air balance contractor not affiliated with Tenant’s mechanical contractor. Balancing must
be completed and an air balance report must be submitted to and accepted by the Landlord prior to the store
opening for business.
Exhaust / Make-Up / Outside Air Criteria: ( See Design Criteria Details SK-1 & SK-2 )
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•
The Tenant’s space shall be maintained under negative pressure relative to mall public areas and other
Tenant spaces. Make-up air shall be provided by the Tenant so that the amount of air taken from the mall
is not less than 600 CFM, and not more than the maximum allowed by the Landlord.
•
Exhaust fans, make-up air units, exhaust hoods, fire protection equipment, all associated controls and
other mechanical components shall be high quality commercial grade equipment.
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Exhaust fans for the purpose of removing smoke, heat and grease-laden air from cooking areas, shall be
of the utility set upblast type, having high velocity vertical discharge to project the contaminated air up
and away from the roof and nearby outside air intake openings. The minimum vertical discharge velocity
shall be 2,500 FPM. The fan shall be UL 762 Listed.
•
Make-up air units shall be heated gas-fired type, or as approved by the hood manufacturer and
applicable Codes.
•
Exhaust fan shall be interlocked with make-up air unit via airflow switch in make-up air duct so that
the exhaust fan will not start until airflow has been proven (except as required for fire/smoke mode
operation).
•
If Landlord does not provide access to an outside air duct, Tenant shall install a duct up to the roof and
provide an intake hood with insulated roof curb as directed by the Landlord.
•
If Landlord does not provide access to a toilet exhaust duct, Tenant shall install a duct up to the roof and
provide a roof-mounted fan or rain cap as directed by the Landlord.
Kitchen Exhaust Hoods shall be water-wash type with integrated front face or down discharge make-up air, as
manufactured by Gaylord Industries, Inc., Captive-Aire Systems, Inc., or Landlord approved equal.
Installation of the exhaust fans, make-up air units and other required equipment shall be performed in accordance
with the Landlord’s Standard Project Details. All roof flashing and repair work associated with roof-top equipment
installation shall be performed by Landlord’s roofing contractor at Tenant’s sole expense. Supplemental opening
framing will be required when any of the following conditions occur: (1) the roof opening exceeds one square foot;
and/or (2) the combined weight of the curb and equipment exceeds 100 lb. All supplemental structural framing
shall be designed and installed in accordance with the Landlord’s Standard Project Details.
Rooftop Equipment / Curbs and Roof Penetrations shall be installed in accordance with the following requirements.
Locations must be verified in the field with the Landlord’s Operations Manager prior to bidding the job.
•
Exhaust fan discharge shall be a minimum of 20 feet from any Landlord or adjacent Tenant outside air
intake.
•
For rooftop units, exhaust fans and make-up air units, roof curbs shall be insulated and shall be
manufactured by: (1) the equipment manufacturer, or (2) a high quality prefabricated custom curb
manufacturer (ThyCurb or Landlord approved equal).
•
For split system condensing units, refrigeration racks, etc., support / mountings curbs (ThyCurb or
Landlord approved equal) shall be secured to and flashed into the roof.
•
All curbs for rooftop equipment shall be installed in accordance with the Landlord’s Standard Project
Details, and shall be secured to the building structure as required. All roof repair and flashing work
associated with the curb and equipment installation shall be performed by the Landlord’s roofing
contractor at the Tenant’s expense. Supplemental opening framing shall be provided at each roof
opening when either of the following occur: (1) the roof opening exceeds one square foot in area, and/or
(2) the combined weight of the curb and equipment exceeds 100 lb. Reinforcing details prepared by the
Tenant’s Engineer shall be submitted to the Landlord’s Structural Engineer for approval, at the Tenant’s
expense.
•
Electrical service connections shall be installed through the curb to the underside of the equipment
wherever possible in lieu of a separate roof penetration.
•
Tenant must use Landlord’s roofing contractor
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Exhaust Ductwork Requirements:
• Kitchen exhaust hood ductwork shall be fabricated and installed in accordance with NFPA 96
requirements and applicable Codes. Ductwork shall be fabricated from 16 gauge or heavier black steel,
with all joints welded. Access doors in this system shall be in the vertical face at intervals determined by
field conditions and applicable Codes.
•
Dishwasher ductwork and moisture eliminators for dishwasher exhaust shall be fabricated and installed
in accordance with ASHRAE standards and applicable Codes. Ductwork shall be fabricated from E-Brite
26-1 stainless steel, or aluminum. All ductwork from the dishwasher shall be properly pitched and piped
to an approved drain. All joints shall be soldered to prevent leaking. An accessible balance damper
shall be provided at the dishwasher connection to the exhaust system.
Duct Insulation Requirements:
•
Kitchen exhaust hood ductwork shall be insulated with two (2) inch thick blanket type fiberglass
insulation with 0.20 BTU per pound per degree Fahrenheit specific heat, 1000 degree design or as
required by applicable Codes. All insulated joints shall be double layered with overlapped joints.
Insulation shall be installed on all kitchen exhaust ductwork in full accordance with the manufacturer’s
instructions, Codes and requirements. Duct insulation in plenum ceilings and corridors (where
applicable) shall be canvas covered.
•
Dishwasher exhaust ductwork shall be insulated with one half inch thick fiberglass duct insulation having
a 3/4 pound density and vapor barrier.
SECTION 2: ELECTRICAL SYSTEM DESIGN CRITERIA
Electrical service is 277/480V, 3 phase, 4 wire. Maximum electrical service capacity shall be 65 watts per square
foot for food court spaces, and 40 watts per square foot for full service restaurant spaces. Landlord provides an
empty space in a panelboard or switchboard. Tenant provides overcurrent protection device, metering equipment,
and extends conduit and wire to the premises in accordance with the Landlord’s routing requirements. All work in
Landlord’s panelboard or switchboard shall be by Landlord’s contractor, at Tenant’s expense. Landlord to provide
empty 2” electrical conduit, with pull wire to within the Leased Premises from Landlord’s main switchgear room.
Tenant to furnish and install fully operational electrical system.
Materials, products and equipment, including all components thereof, shall be Underwriters Laboratories Listed
and shall meet requirements of ASTM, IEEE, IPCEA, NEC, NEMA, RLM, CBM and other recognized standards. All
materials shall be commercial grade and in compliance with the requirements of the design criteria.
Panelboards shall be 3 phase, 4 wire, distributed phasing type, as manufactured by General Electric, Westinghouse,
Square “D” or equal. Cabinets shall be constructed of code gauge steel with hinged doors having directory cards,
neatly and properly inscribed and set in frames with transparent covers.
Circuit breakers shall be bolted thermal magnetic type, molded case with 2-pole and 3-pole circuit breakers of the
common trip type. One (1) spare circuit breaker of 20 ampere capacity shall be provided for every five (5) active
circuits. Lighting circuits shall be 20 ampere capacity with connected load not to exceed eighty percent (80%) of
breaker trip rating.
20
fast casual - food tenants
architectural design criteria
Raceways shall be rigid galvanized conduit, intermediate metal conduit, electrical metallic tubing (compression
fittings recommended).
Conductors shall be soft-drawn annealed copper. Aluminum conductors are prohibited.
Disconnect switches shall be fused or non-fused standard duty NEMA type as required by Code, manufactured by
Square “D” or equal, in enclosure suitable for the application.
Motors above 1/2 horsepower and heaters above 3KW shall be three phase type.
Manual motor starters with overload protection may be used for fractional horsepower motors. Single phase
starters shall be Square “D” or equal. Three (3) phase starters shall be provided with overload device in each
phase. Magnetic motor starters shall be used for integral horsepower motors. Combination starters, when used,
shall contain fusible switches.
Transformers shall be dry type (480 volt, delta primary, 208Y/120 volt secondary) with 220 deg. C. temperature
class, 150 deg. C. maximum temperature rise, insulation.
Exit and emergency lights shall be provided per Code.
Receptacles shall be specification grade 20 amp NEMA grounding type duplex receptacles. Waterproof receptacle
shall have stainless steel device plate, with PVC gasket cover plate. Floor outlets shall be round, adjustable,
watertight, complete with two (2) inch plug-in cover. A weatherproof GFI type receptacle shall be provided at
rooftop and condensing units.
Light Switches shall be specification grade 20 amp.
Telephone/Communication Service: If not existing, Tenant shall provide telephone service conduit and wire from
the base building telephone backboard to the premises. Tenant shall be required to coordinate the connection at
the base building backboard with the Phone Company directly.
Electrical General Requirements:
•
Conductors shall be installed in conduit, ducts or approved raceways.
•
Phone and low voltage wiring shall be installed in accordance with all applicable code requirements,
which may include the use of special plenum rated cable, or the installation of the wiring within conduit.
•
Equipment shall be identified with permanent nameplates as to name and/or function (distribution
panels, lighting panels, motor starters, push button stations). Dymo tape type identification is not
permitted.
•
Transformers, junction boxes, disconnect switches etc. shall be installed so as to be readily accessible
for servicing.
•
All electrical equipment, conduit, etc. shall be fastened to structural steel, concrete or masonry, but not
to piping. Where suspended from steel joists, the connection shall be made at the top chord of the joist.
All miscellaneous hangers, supports, channels, rods, etc., necessary for the installation of work shall be
part of the Tenant’s work
•
All conduit shall be concealed where possible. Exposed conduits shall be in straight lines parallel with
or at right angles to column lines or beams and separated at least twelve (12) inches from water lines
wherever they run alongside or across such lines.
21
architectural design criteria
fast casual - food tenants
SECTION 3: PLUMBING AND GAS PIPING SYSTEM DESIGN
CRITERIA
The Landlord Provides the following in conjunction with the Tenant’s plumbing and gas service work unless
otherwise indicated by the Landlord:
• All plumbing taps shall be provided into or near the Tenant’s premises as is generally shown on the
Space Lease Outline Drawing.
•
Domestic water tap: food court tenants - minimum 1 -1/4 inch; restaurant tenants - minimum 2-1/4 inch.
•
For upper level spaces, a 4 inch sanitary sewer tap suspended below the upper level floor slab.
•
For lower level spaces, a 4 inch sanitary sewer tap, in a slab on grade blockout area, with the taps buried
at a below the floor slab.
•
A vent stack.
•
A gas service connection point.
Vent Requirements: Tenant shall connect vent line to the Landlord’s vent stack and provide a full size plugged
“Tee” for future connections. See Design Criteria Details 79, 80 & 81.
Waste Connection when made to a building sewer line outside of the Tenant’s premises shall include a full size
plugged “Tee” for future connections.
Kitchen Waste Requirements: Food court tenants shall be required to install a recessed grease interceptor within
the premises; restaurant tenants shall be required to install a grease interceptor located outdoors in a location
designated by the Landlord. Tenants shall be required to connect all three compartment sinks and other fixtures
and equipment which may introduce grease into the waste lines to the grease interceptor. All floor type drains
with cooking and food preparation areas shall be connected to the grease interceptor. A floor cleanout shall be
installed at the connection to the Landlord’s sewer tap.
Water Meter is required and shall be provided and installed by the Tenant. A remote readout device (reading in
gallons) must be installed in a location designated by the Landlord - wiring must be installed in conduit. The meter
manufacturer, type and location must be approved by the Landlord’s Operations Manager.
Water Heaters shall be storage type . Gas and electric type are permitted providing sufficient gas and power is
available. If gas type is used, must provide roof-mounted draft inducer fan and combustion air vents per Code.
Tenant shall provide hot water recirculation piping and pumps if necessary in accordance with good engineering
practices and applicable Codes. Rooftop or exterior water heaters are not allowed.
Cleanouts shall be installed as required by Code and where required by Landlord. Cleanouts shall terminate
flush with the finished floor or wall within the Premises and shall not be permitted above suspended ceilings. All
cleanouts shall be full size of pipe, but need not be larger than four inches.
Cooking / Food Prep / Toilet Room Floor Slabs and other areas designated by Landlord shall be waterproofed
and all penetrations shall be sleeved, fire stopped and sealed in accordance with the Landlord’s Standard Project
Details. Upper level tenants must perform flood test as required by the Landlord. Upper Level tenants to provide
drain pans under all floor slab penetrations.
Backflow preventer valves, thermal expansion tanks and vacuum breakers shall be provided in accordance with
good engineering practices and as required by Code.
22
fast casual - food tenants
architectural design criteria
Air Chambers or shock absorbers shall be installed in piping system to prevent noise and damage due to water
hammer. All branch piping shall have accessible service valves.
Dielectric Isolation is required at all dissimilar piping connections.
Insulation shall be provided by Tenant on all above ground hot and cold water piping, and any miscellaneous
piping such as condensate line piping. Insulation shall be a minimum of 1/2” thick with a vapor barrier and
plenum rated insulation. All joints shall be insulated and sealed with vapor barrier cement. All insulation, vapor
barriers, premolded fitting covers, etc. shall have surface burning characteristics not exceeding a flame spread
rating of 25 and a smoke dev. rating of 50.
Pipe Material Requirements:
•
Above ground waste and vent: service weight cast iron, schedule 40 galvanized steel, type “M” or DMV
hard drawn copper.
•
Above ground water: type “L” or “K” copper.
•
Below ground waste and vent: service weight cast iron with compression type or caulked joints.
•
Below ground water: type “K” soft drawn copper pipe.
•
Corrosion resistant piping required for all carbonated beverage waste lines.
Exposed Piping in the Kitchen shall be chrome plated or painted with epoxy base paint, silver or chrome or
approved color suitable for use in kitchen environments.
Plumbing Installation Requirements:
•
Pipe supports shall be spaced no more than ten (10) feet apart. Horizontal piping shall be supported
from structure above and as required by Code. Where piping is suspended from steel joists, the
connection shall be made at the top chord of the joist.
•
Any piping outside Tenant’s premises shall be installed as close to the underside of the slab or roof deck
as possible.
•
All penetrations through floor slab shall be in accordance with the Landlord’s Standard Project Details.
•
The Domestic water piping system shall be flushed with clean potable water until contaminated water
does not appear at the outlet and shall be filled with a solution containing fifty (50) parts per million
of chlorine and allowed to stand as required by code before flushing. The system shall be flushed
completely with clear water until all residual chlorine content is removed. Chlorination shall be
performed after all piping and final connections and pressure testing has been completed.
23
architectural design criteria
fast casual - food tenants
Gas Piping System Requirements:
•
Tenant shall verify available gas capacity and pressure at the designated service connection point with
Northern Illinois Gas, prior to designing piping system and ordering equipment, and make arrangements
for the installation of all pressure regulating and metering equipment. The location of all pressure
regulating and metering equipment must be approved by the Landlord’s Operations Manager.
•
Tenant shall install pressure regulating and metering equipment, and extend piping from the designated
service connection point to all Tenant’s equipment and appliances in accordance with the Landlord’s
pipe routing requirements. A main shutoff valve must be installed within the Tenant’s premises.
•
All piping shall be fabricated and installed in accordance with NFPA 54 (current edition) requirements
and applicable Codes.
Gas Piping and Casing:
24
•
Gas piping shall be Schedule 40, black steel, ASTM A120 or A53. Fittings 2 inch and larger shall be
welded; fittings 1 1/2 and smaller shall be screwed malleable iron. Piping underground and in return air
plenum ceilings shall be encased as required by code.
•
Gas casing shall be Schedule 40, black steel, welded, ASTM A120 or A53, with welded fittings, or as
required by applicable Codes. Casing shall be completely gas tight and vented to the atmosphere as
required.
•
All piping installed on the roof shall be provided with special supporting means to allow for anticipated
movement and to protect the roof. Pipe support blocks shall be of the non-binding type and shall be as
approved by the Landlord’s roofing contractor. All piping exposed to the weather shall be primed and
painted with two coats of rust-inhibiting paint.
fast casual - food tenants
architectural design criteria
SECTION 4 : FIRE PROTECTION / SPRINKLER SYSTEM DESIGN
CRITERIA
General Requirements: Tenant shall furnish and install automatic extinguishing equipment in accordance with
NFPA 96, “Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations”, Chapter 7
- current edition and applicable Codes.
Automatic Extinguishing System and Associated Equipment: The extinguishing system shall be UL-approved, preengineered, wet chemical fire extinguishing system which shall include the following:
•
Surface protection for deep fat fryer, griddle, broiler and range.
•
Automatic devices for shutting down fuel or power supply to the appliances getting the surface
protection. These devices must be of the manual reset type and not automatic reset. Gas-fired cooking
equipment must have a permanent notice posted at the reset device cautioning the operator to shut off
the gas at all appliances before resetting the device.
•
A readily accessible means to manually actuate the fire extinguishing equipment shall be provided in a
path of exit or egress and shall be clearly identified. This device shall be mechanical and shall not rely
on electric power for actuation.
•
Landlord’s written approval shall be obtained prior to installation, and shall be subject to inspection by
Landlord or its representative throughout the term of Tenant’s Lease.
Fire Alarm System Requirements:
•
Minimum requirements: Tenant shall install smoke detectors, heat detectors (if required), a system
monitoring device which is signaled when the automatic extinguishing system is activated, and suitable
alarm contacts or an addressable module to interface with the Landlord’s Fire Alarm System. Upon
activation of a detector, the HVAC and make-up air units shall shutdown and a signal shall be sent to the
Landlord’s Fire Alarm System. Upon activation of the automatic extinguishing system, hood exhaust fan
and make-up air unit shall shutdown and a signal shall be sent to the Landlord’s Fire Alarm System.
•
Tenant shall verify additional requirements with the Village of Northbrook Building and Fire Departments,
and the Landlord’s Operations Manager.
•
Tenant shall hire Landlord’s Fire Alarm System Contractor to make connections to and program
Landlord’s Fire Alarm Panel.
Sprinkler System Requirements:
Tenant shall modify the existing sprinkler grid system throughout the premises as required to achieve proper
sprinkler coverage required by Code, Landlord’s Fire Insurance Underwriter and the Fire Department. Tenant shall
hire Landlord’s Sprinkler Contractor (or Landlord approved sprinkler contractor) to perform all sprinkler system
work.
Note: In submitting drawings for a construction permit to the Northbrook Building Department , Tenant must have
a sprinkler engineer licensed in the state of Illinois provide drawings for review as part of the permit set.
25
architectural design criteria
26
fast casual - food tenants
fast casual - food tenants
architectural design criteria
27
architectural design criteria
28
fast casual - food tenants
fast casual - food tenants
architectural design criteria
29
architectural design criteria
30
fast casual - food tenants
MEP load tabulation forms
HEAT LOS S & GAIN CALCULATIONS
Tenant Name
Space #
Design Conditions
Tenant Area
Latitude
Design Month
Design Time
DB
WB
GR/LB
inside
Summer
outside
difference
HEAT LOS S CALCULATIONS
Roof (area in sq. ft.) x 65 x 0.08
=
Outside Wall (area in sq. ft.) x 65 x 0.08
=
Outside Air
(as required by code, min. 10% of supply air or 90% of exhaust) x 65 x 1.085
=
Any Special Loads such as exterior glass, customer entrances in exterior walls, etc.
=
Total
=
HEAT GAIN CALCULATIONS
Roof (area in sq. ft.) x (equivalent temp. diff. from ASHRAE) x 0.08
=
Outside Wall (area in sq. ft.) x (equivalent temp. diff. from ASHRAE) x 0.08
=
Lighting (watts) x 3.41
=
People (#) x 250 (min. one person per 100 sq. ft. of sales area)
=
Outside air (same for heating) x 14 x 1.095
=
Equipment or other special loads as applicable
=
Total Sensible Heat
=
Outside air latent heat (CFM x 0.68 x 36)
=
People (#) x 200
=
Other special loads as applicable
=
Total Latent Heat
=
Grand Total
=
*Note: ASHRAE based computer calculations showing all input data and final load determinations may be
incorporated into mechanical drawings in place of tabulation form.
31
MEP load tabulation forms
MEP DATA TABULATION
Space #
Name of Tenant
Gross Leased Area (sq.ft.)
MECHANICAL
MBH
MBH
CFM
CFM
CFM
CFM
CFM
CFM
CFM
CFM
CFM
CFM
CFM
Calculated design Heating Load
Calculated Design Cooling Load
Landlord Allocated Air Supply
Calculated Air Supply
Make-up Air System(s) if applicable
Total Air Supply
Outdoor Air (min. setting)
Return Air
Relief Air from Mall (food court/odor producing tenants)
Relief Air to Mall
Toilet Exhaust
Special Exhaust
Total Continuous Exhaust
Negative/Positive Pressure (air supply - exhaust)
Variable Air Volume Terminal Units
Air CFM max.
Quantity
Calculated loss in ductwork
Calculated S.P. loss in diffusers, dampers, etc.
Total S.P. in Water Column
CFM
ELECTRICAL
Load Breakdown
Appliances (Heat Producing)
Receptacles
Equipment
H.W. Heater
Space Heater
Miscellaneous
Subtotal
Sign
Lighting
Grand Total
watts
watts
watts
watts
watts
watts
watts
watts
watts
watts
watts/sq.ft.
watts/sq.ft.
watts
watts/sq.ft.
PLUMBING
Domestic H.W. Heater Storage
Number of W.C. Fixture Units
Number of Lavatories
Number of Commercial Sinks
Other Equipment Usage
*Note: This sheet must be incorporated on MEP review plan drawings.
32
gallons
GPM
MEP load tabulation forms
service
1.
type
volts
kilowatts
remarks
lighting - interior
a. general
b. showcase
c. valence
d. accent
e. other
storefront signs
interior signs
2.
total lighting
* Include ballast & low voltage transformer watts
For track lighting use actual number of lamps: do not use national electric code requirement (90 VA per foot).
LIGHTING LOAD TABULATION
(for completion by electrical engineer)
tenant
space #
date
rev. #
DS1
33
MEP load tabulation forms
connected load
service
volts
kW
HP
FI
amps
demand
use
kW
factor
remarks
1
convenience outlets
0.3
2
hot water heater
1.0
3
toilet exhaust fan(s)
1.25
4
other loads (video monitor, computer, cash register, cooking equipment, refrigerator, etc.)
5
lighting from DSI
(item 2)
(180 VA each per nec.)
1.25
6
total lighting & incidental loads
(lines 1 thru 5)
7
duct heat
8
unit/baseboard heat
demand
kW
amps (480/3ph)
where applicable (i.e. single zone retail, food court & restaurant)
9
air handler
1.25
10
condensing unit
1.25
11
rooftop unit
*Notes:
• use factors not included shall be specified by tenant’s engineer.
• base tenants lighting & incidental load service switch fuse size on line 6 demand.
• refer to tenant required electric riser diagram page 71 and schematic notes.
ELECTRICAL LOAD TABULATION
(for completion by electrical engineer)
tenant
34
space #
date
rev. #
DS2
MEP load tabulation forms
total watts
watts per
fixture
# of fixtures
item #
use of area
(i.e. sales, stock, food
prop., cooking, other.)
fixture type
lighting fixtures
remarks
heat gain
(btuh)
room
plenum
(explain deviation from
notes)
*Notes:
• subtotal heat gain by area (ie. sales, stock, food prop., cooking, other.)
• total for fixtures recessed in a ceiling return air plenum shall be:
• room gain = watts x 3.41 x .70
• plenum gain = watts x 3.41 x .30
• 100 percent to room if no ceiling. ducted return or fixtures are boxed over with insulation.
• increase fluorescent lamp wattage by 20 percent (less of energy saver ballast is used) to include
transformer power.
• lighting count: type and total watts must agree with interior lights on DS1 and drawings.
LIGHTING HEAT GAIN CALCULATIONS
(for completion by mechanical engineer)
tenant
space #
date
rev. #
DS3
35
MEP load tabulation forms
remarks
heat gain (btuh)
use
factor
item
name
motor
hp.
item #
use of area
(i.e. sales, stock, food
prop., cooking, other.)
kW or
cu.ft. gas
equipment
sensible
latent
(explain deviations
from notes)
*Notes:
• subtotal heat gain area (ie. sales, stock, food prop., cooking, other.)
• air cooled refrigeration heat rejection shall equal evaporator capacity (btuh) plus compressor motor
power (watts x 3.41) times the appropriate use factor.
• cooking appliance heat rejection shall be per ASHRAE guide - section F25 or manufacturer’s
recommendations. other equipment loads shall be (watts x 3.41) times the appropriate use factor.
include sensible and latent heat.
• equipment listing, type, total watts and gas rating must agree with load on DS2, DS7 and drawings.
EQUIPMENT HEAT GAIN CALCULATIONS
(for completion by mechanical engineer)
tenant
36
space #
date
rev. #
DS4
MEP load tabulation forms
totals
room
room area
room volume
load
above ceiling
sensible gains
(plenum)
1
2
3
below ceiling sensible gains (room)
supply air
calc.
room
latent
gas
btuh
quan
btuh
quan
btuh
btuh
lights (plenum per DS3)
4
5
6
qa and cooling
coil loads
quan
roof - if any
(25 btuh x sq.ft.)
outside wall - if any
(solar + conduction)
7
8
9
subtotal
(lines 1 thru 4)*
roof - if any
(15 btuh x sq.ft.)
outside wall - if any
(solar + conduction)
outside glass - if any
(solar + conduction)
lights (room per DS4)
10
people
sales - 1 per 60 sq.ft.
stock - 1 per 300 sq.ft.
or as required per design or code
11
equipment
12
13
subtotal
(lines 6 thru 12) *1
14
room design temp. *2
15
supply air cfm
line 13 divided by
( 1.08 x ( line14 - 57 ) )
16
people
(200 btuh / person)
17
equipment (per DS4)
18
outside air (sensible)
19
outside air (latent)
20
total sensible load
( line 5 + line 13 + line 18 )
21
total latent load
(line 16 + line 17 + line 19)
*Notes:
1. If ceiling is open to roof or return is ducted add line 5 to line 13. Upper level tenants are not allowed to use
ducted return: must be ceiling plenum return or open to roof.
2. Maximum allowable room temperatures: sales 76 F; stock room & food prep 80 F; cooking 85 F
HEAT GAIN CALCULATIONS
(for completion by mechanical engineer)
tenant
space #
date
rev. #
DS5
37
MEP load tabulation forms
room (ie. sales, dressing, stock, etc.)
room area (sq.ft.)
room volume (cu.ft)
load
7
8
lights at 50 percent
day
heat
gain
day heat loss
2
3
4
5
6
9
10
11
night heat loss
quan
roof (upper level spaces)
roof U = 0.05 TD = 80 F
outside wall - if any
outside glass - if any
floor (lower level spaces)
infiltration - if any *1
ventilation *2
( s.a. or o.a. x 1.08 x TD )
subtotal
1
12
13
14
15
16
totals
btuh
quan
btuh
quan
btuh
btuh
( lines 1 thru 6 )
( watts x 3.41 x 0.50 )
equipment
total day heat loss
roof (upper level spaces)
roof U = 0.05 TD = 70 F
outside wall - if any
outside glass - if any
floor (lower level spaces)
infiltration - if any
total night heat loss
(lines 11 thru 15)
1. infiltration as may occur through exterior walls, doors, etc.
2. s.a. - supply air CFM (tenants conn. to mall constant volume system): TD=13F o.a. - outside air CFM
(tenants with own HVAC unit: TD = 80 F
3. installed heating capacity shall be based on the greater of line 10 and line 16
HEAT LOS S CALCULATIONS
(for completion by mechanical engineer)
tenant
38
space #
date
rev. #
DS6
MEP load tabulation forms
EXHAUST SCHEDULE
toilet rooms
area =
sq.ft. exhaust =
CFM
area =
sq.ft. exhaust =
CFM
tag
make & model
length
width
CFM
kitchen
hoods
water-wash type hood is required (gaylord or equal).
must submit hood shop drawings for approval prior to ordering hood.
dishwasher
CFM
indicate method of establishing exhaust CFM
miscellaneous
CFM
indicate method of establishing exhaust CFM
EXHAUST FAN DATA
tag
location
make & model
CFM
TSP
RPM
HP
volts/phase
NATURAL GAS REQUIREMENT
equipment
quantity
MBH each
total gas requirement
MBH
E X HAUST SCHEDULE / NATURAL GAS REQUIREMENT
(for completion by mechanical engineer)
tenant
total MBH
space #
date
rev. #
DS7
39
MEP load tabulation forms
PLUMBING FIXTURE SCHEDULE
plumbing fixtures
quantity
san. f.u. each
water f.u.
each
san. f.u. total
total
water f.u.
total
total
service size required (in)
vent
waste
water
f.u. - fixture units per code
domestic water recirc. pump schedule (if used)
hot water heater
tag
manufacturer
manufacturer
model #
model number
storage cap. (gal)
GPM
recovery (gph)
total head (ft)
temperature rise F
motor HP.
lower element (kW)
volts / phase
upper element (kW)
volts / phase
gas input (MBH)
P LU MBING FIXTURE & HOT WATER HEATER SCHEDULE
(for completion by mechanical engineer)
tenant
40
space #
date
rev. #
DS8
MEP load tabulation forms
condensing unit
tag / weight
manufacturer
model #
air net cooling cap. (btuh)
EER / IPLV
volts / phase
minimum circuit amps
options & accessories
air handling unit
tag / weight
manufacturer
model #
total cooling cap. (btuh)
sensible cooling cap. (btuh)
CFM / ext. static press. (in.)
motor hp / volts / phase
heater kW / # of stages
heater volts / phase
outside air (CFM)
options & accessories
*Notes:
• trane, carrier, lennox or landlord approved equal is required.
• outside air shall be per ventilation code.
• if economizer is used must provide powered exhaust.
• motors above 1/2 HP. and heaters above 3.0 kW shall be 3-phase.
• air filters shall be 2 inches thick throwaway type
CONDE NSING UNIT & A HU SCHEDULE
(for completion by mechanical engineer)
tenant
space #
date
rev. #
DS9a
41
MEP load tabulation forms
rooftop unit
tag / weight
manufacturer
model #
total cooling cap. (btuh)
sensible cooling cap. (btuh)
EER / IPLV
heater kW / # of stages
if gas heat used input MBH / output MBH
CFM / ext. static press. (in)
evaporator motor HP.
volts / phase
minimum circuit amps
outside air (CFM)
options & accessories
*Notes:
• trane, carrier, lennox or landlord approved equal is required.
• outside air shall be per ventilation code.
• if economizer is used must provide powered exhaust.
• motors above 1/2 HP. and heaters above 3.0 kW shall be 3-phase.
• air filters shall be 2 inches thick throwaway type
ROOF TOP UNIT SCHEDULE
(for completion by mechanical engineer)
tenant
42
space #
date
rev. #
DS9b