NATIONAL OIL CORPORATION

GENERAL ENGINEERING SPECIFICATION GES B.07 FIELD CANTEENS AND KITCHENS

Rev 0

Date 1999

Description Issued for Implementation

Checked DL

Approved

Compiled by Teknica (UK) Ltd

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

INDEX SEC 1.0 1.1 1.2 2.0 2.1 3.0 3.1 3.2 3.3 3.4 4.0 4.1 4.2 4.3 5.0 5.1 5.2 5.3 5.4 6.0 6.1 6.2 7.0 7.1 7.2 7.3 8.0 8.1 TITLE SCOPE OF SPECIFICATION Introduction Other NOC Specifications DEFINITIONS Contractual DESIGN Codes and Standards Layout and Construction Kitchen Size and Equipment Fit-out Dining Area CIVIL WORKS Groundworks Concrete Work External Walling COMPONENTS Doors and Windows Joinery Ironmongery Kitchen and Servery Equipment INTERNAL FINISHES General Pest Control SERVICES Heating Ventilation and Air-Conditioning - General Water Services Fire Safety and Protection INSPECTION Procedures

GES B.07 Page 2 of 31 Rev 0 1999

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GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

SEC 9.0 9.1 9.2 9.3 9.4 10.0 10.1 10.2 10.3 10.4 10.5 10.6 10.7 10.8 11.0 11.1 11.2 11.3 11.4 DRAWINGS Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 ALTERNATIVE LAYOUTS FOR WASH UP AREAS, WITH EQUIPMENT DIMENSIONS ALTERNATIVE PREPARATION AREA ARRANGEMENTS STORAGE SPACE REQUIREMENTS TYPICAL KITCHEN LAYOUT SERVING 400 MEALS PER SITTING TYPICAL DINING ROOM LAYOUT KITCHEN AND SERVERY EQUIPMENT (See Appendix) SERVERY EQUIPMENT REQUIREMENTS COOKING EQUIPMENT SIZES AND CAPACITIES KITCHEN SPACE REQUIREMENTS GASTRONORM CONTAINER DIMENSIONS TITLE TESTING Statutory Testing Test Procedures Test Certificates Performance Testing DOCUMENTATION Introduction Design Proposals Design Programmes Schedules and Reports Data and Calculations Drawings and Specifications Final Records, Documents and Manuals Site-Assembled Components PRIOR TO SHIPMENT Spares Packing and Storage Shipping Warranty

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22 23 24 25 26 27 28 29 30 31

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

1.0 1.1 1.1.1 SCOPE OF THE SPECIFICATION Introduction

GES B.07 Page 4 of 31 Rev 0 1999

This specification sets out the minimum requirements and recommended practices for the architectural, civil and structural design of field canteens and kitchens serving oilfields and associated petrochemical installations. It is not a definitive, technical, contract specification, but is intended to serve as a briefing document for the Owner and Vendor/Contractor and to set the standards to be implemented for building function, construction and ease of maintenance. Its scope is limited to functional, planning and construction criteria. The intent of the document is: To provide Owners and Vendors/Contractors with clear design guidelines for the building envelope, components and finishes and to ensure that these are co-ordinated with the functional needs of mechanical (air-conditioning, water services and drainage), electrical and instrumentation services. To standardise design, by providing comprehensive recommendations and requirements within a single document. To set benchmark standards for both building function and construction and to provide the framework for cost-control to be implemented. To give guidance which takes into account the climatic conditions and general methods of construction prevailing and which allows the use of construction technology requiring the minimum importation of overseas building materials and components. To serve as a design tool for Owners and Vendors/Contractors, for the building design process during precontract stages. It is not a definitive, project specification. Vendors/Contractors are in no way relieved of their responsibilities for the production of completed documentation and safe, functional design.

1.1.2

1.1.3

Any items not specifically covered in this specification shall be designed and engineered in accordance with good engineering practice. All proposed designs shall be approved by the Owner prior to implementation. Any exceptions to this specification must be authorised by the Owner. The Vendor/Contractor shall fully comply with the provisions laid down in the specification, any exception shall be authorised in writing by the Owner. In the event of any conflict between this specification and any applicable codes and standards, the Vendor/Contractor shall inform the Owner in writing and receive written clarification before proceeding with the work. This General Engineering Specification with form part of the Purchase Order/Contract. Other NOC Specifications The following NOC specifications shall be consulted when designing field canteens and kitchens.

1.1.4 1.1.5

1.1.6 1.2

1.2.1

General GES A.01 GES A.06 Plant Layout and Spacing Site Data

1.2.2

Buildings GES B.12 Heating, Ventilation and Air-Conditioning

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

GES B.13 GES B.17 1.2.3 Electrical GES L.19 1.2.4 Civil GES Q.01 GES Q.03 GES Q.04 GES Q.05 GES Q.07 GES Q.14 1.2.5 Fire and Safety GES H.01 GES H.02 GES H.03 GES H.04 GES H.08 1.2.7 Fire and Gas Alarm Systems Safety Signs and their Applications Portable Fire Extinguishers Fire Water Systems C02 and Halon Substitute Systems Earthworks Foundations (inc. piling) Concrete Structures Blockwork Rainwater, Oily Water and Sanitary Sewer Systems Design Loads for Structures Building Electrical Systems Plumbing and Sanitary Specifications Doors and Windows

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Telecommunications GES T.02 GES T.10 PABX Telephone Systems and Telephone Instruments Local Telephone Cabling Systems

2.0

DEFINITIONS For the purposes of this design brief, the following definitions shall hold:

2.1

Contractual The commercial terms used in this specification are defined as follows:

2.1.1

Owner The oil and gas company, an associate or subsidiary, who is the end user of the equipment and facilities.

2.1.2

Vendor

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

The company supplying the equipment and material. 2.1.3 Contractor The main contractor for a defined piece of work. 2.1.4 Sub-Contractor

GES B.07 Page 6 of 31 Rev 0 1999

A company awarded a contract by a Contractor to do part of the work awarded to the Contractor. 2.1.5 Inspection Authority The organisation representing the Owner or Contractor that verifies that the equipment and facilities have been designed, constructed, inspected and tested in accordance with the requirements of this specification and the Purchase Order/Contract. 2.1.6 Inspector A qualified individual representing the Owner, Contractor or the assigned Inspection Authority, who verifies that the equipment and facilities have been designed, constructed, inspected and tested in accordance with the requirements of this specification and the Purchase Order/Contract. 3.0 3.1

DESIGN Codes and Standards This specification has been based on the requirements of the international standards and codes of practice set out below. They are to be adhered to in any submitted design for field canteen and kitchen buildings. In the event of conflict between codes, standards and this specification, the requirements shall be as determined and approved by the Owner. The design and construction of Field Canteens and Kitchens shall comply with this specification and the following Codes and Standards.

3.1.1

Electrical and Mechanical ASHRAE - Guide and Data Book NFPA 70 - National Electrical Code IEE Regulations - Regulations for Electrical Installations - 16th Edition

3.1.3

Building Construction U.B.C. - Uniform Building Code (USA) - To include requirements of Seismic Zone 2. The Building Regulations 1991 (UK) British Cement Association -"Concrete Floors".

3.2

Layout and Construction Owner requirements and type of construction will vary from site to site, but the basic design criteria will remain constant. Layouts are contained in Figures 4 and 5 inclusive, which give indicative guidance on the design of kitchen and canteen layouts. Owner confirmation shall be sought for all detailed aspects of accommodation requirements. Generally however, accommodation will consist of the following:

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

3.2.1 Dining Area: 1.1-1.4 sq.metres per person, supplemented by: a) Servery b) Hand wash area. Check Owner requirements for toilets. c) Cleaner's store. 3.2.2 Kitchen: This will normally be divided into: a) Kitchen office b) Food preparation areas c) Cooking area d) Food and equipment storage e) Refuse storage, disposal and janitor's room f) Staff toilets, locker and changing rooms g) Delivery yard 3.3 Kitchen Size and Equipment Fit-out

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Kitchen sizes will depend on the number of meals to be served at peak periods of the day. Refer to Figure 1 for size allocation of the various functions. It is assumed that field kitchens will provide three meals per day. Design proposals shall give clear details of equipment disposition and layout at the earliest design stages, in order that power, water supply and drainage details may be anticipated and planned for during the subsequent design development stages. The core areas for all kitchens shall consist of the following: 3.3.1 Main Cooking Area This shall take the form of a central 'island', with the cooking equipment positioned and spaced so as to allow convenient and safe access for cleaning. The island will be served by an extract hood and surrounded by a continuous, grated, drainage channel, into which items such as rice boilers may be drained directly. The channel shall be served by a dedicated drain, connected to grease and rice interceptors and designed to allow for convenient rodding. See GES Q.07 for detailed drainage requirements. The cooking island must be conveniently placed close to refrigerators and other food storage areas, to the main servery and pot wash.

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

3.3.2 Pot/Pan Wash Area.

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3.3.3

The pot/pan washing area shall directly serve and be conveniently positioned close to, the cooking island. Sinks shall be sized to allow for the washing of large pots and be equipped with substantial draining boards. This area shall also be equipped with shelves and hooks for the storage of cooking pots. Prior Owner agreement shall be sought for proposals which include sinks with integral waste disposal/macerator units. Dishwash Area. Dishwash areas shall be positioned well away from the cooking island and be equipped with adequate racks for dish storage. Layout options will vary according to the size and equipment level of the kitchen. Some of these are illustrated with typical space allowances in Figure 1.

3.3.4

Preparation Areas There are usually four main areas of food preparation: vegetables meat and fish pastry general

Preparation areas may be segregated as shown in Figure 2, depending on the size of the kitchen into: 3.3.5 Separate rooms adjoining the main kitchen. Low walls (approximately 1200mm high) between the areas which are otherwise open to the kitchen. The arrangement of benches and equipment into specialist sections.

Storage Areas Typical storage requirements, based on the floor areas of stores in relation to the number of main meals served per day, are given in Figure 3. Allowance however, shall be made for additional storage within the kitchens serving remote sites, where no central camp cold store is provided. It is essential that at design inception stage, the Owner confirms and the Vendor/Contractor ascertains the frequency of deliveries. Walk-in stores, chilled rooms and freezers will contain most of the bulk food storage. Prepared foods such as cut meat, will be kept locally in smaller quantities, adjacent to the cooking area, in stand-up refrigerator units. Kitchen storage areas shall be divided into the following categories: Dry storage: For the storage of rice and grains, tinned and packaged foods. General storage for tools, spares, equipment, linen and napery, etc. Vegetable cold storage. Meat and fish cold storage. Deep freeze.

The following design considerations shall apply for storage areas: Storage rooms, including chilled rooms and freezers shall be equipped with stainless steel or similar

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

shelving. 3.3.6 Vegetables shall be stored on wire shelving. Timber/wooden shelving shall be avoided. Washable, plastic duckboards in walk-in freezer/cold room units shall be provided. Chest-type freezer/chillers shall be avoided.

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Refrigerators with low-mounted compressors, which will be vulnerable to water damage, shall be avoided. Purpose-made, vermin-proof storage bins for rice and grains shall be provided.

Staff Accommodation a) Administration. A small office of approximately 120 sq.ft. (10sq.m) shall be provided for the kitchen manager. It shall be positioned near to the goods entrance, where deliveries may be monitored and shall preferably be provided with a viewing panel from which the cooking area may be observed. b) Sanitary Accommodation. 2 no. WC, 2 no. wash handbasins and 2 no. urinals should be provided per 20 staff. In addition, allow for the provision of wall mounted, stainless steel, wash hand basins in the cooking and preparation areas.

3.3.7

Refuse Disposal Separate storage areas shall be set aside for wet and dry waste. Each store shall be no less than 150 sq.ft. (12sq.m.) in area. In addition, the kitchen shall be provided with a generous area for crate and bottle storage and shall preferably be equipped with compaction equipment. Essential additional points to note regarding refuse areas include: A water point, hose and drain shall be provided for washing down. All wall and floor finishes shall be washable. Provide timber (100x50mm) wall protection fender to prevent impact damage. All ventilation openings shall be fitted with fly screens. Doors shall preferably be of the flexible rubber type or to an alternative fly-resistant design.

3.3.8

Delivery Area Delivery areas shall preferably be provided with a loading bay set at a convenient height to allow for offloading heavy loads from trucks. The area shall be provided with a wash-down facility and a bucketgrating or yard gully. Allow for the provision of weighing scales at the kitchen entrance in order that goods may be checked.

3.4 3.4.1

Dining Area Servery Counters All dining areas in canteens will be required to provide tidal service. In some instances, they may be

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

GES B.07 Page 10 of 31 Rev 0 1999

required to serve three meals per day, sometimes in staggered shifts, for in excess of 600 people at fixed times. It is therefore essential that servery layouts are properly planned in order to arrange a smooth and efficient service. The preferred servery layout will be arranged as a single line counter backing on to the kitchen. The servery back fittings containing hot and cold sections, must be supplemented by separate island fittings dispensing drinks, cutlery, etc. A typical layout for a servery area catering for 400 persons is contained in Figure 5. This layout indicates the relationship between the kitchen and servery and between the servery and main dining area. Submitted design proposals for serveries shall give clear indication of planning for mechanical and electrical requirements. 3.4.2 Cleaning Dining halls shall be provided with a cleaner's store containing hot and cold water supply to a janitor's sink. Shelving and adequate storage shall be provided for cleaning materials. 4.0 4.1

CIVIL WORKS Groundworks Vendor/Contractors shall conform to the recommendations and standards set out in GES A.06.

4.1.1

Site Investigation Reports The extent and type of groundworks and foundation design will vary from site to site and will be dependent amongst other factors, on the overall structural design of the building. In all cases, a site investigation report shall be prepared for the Owner's approval before detailed design development is embarked upon. A site investigation shall demonstrate the suitability of the proposed site for the construction of civil engineering and building works. It shall examine all the parameters which may influence the design of the building and the security of neighbouring land and property. All site investigation reports shall include an appraisal for the following: Site access Levels Drainage Ground bearing capacity The presence of buried services Adjacent buildings Overhead powerlines and other features

Foundation design shall conform to the guidelines set out in GES Q.03. Particular care shall also be taken to ascertain the degree of sulphates and other aggressive salts in the ground. As a general rule, allowance shall be made for sulphate resisting cement to be used in all below ground construction. 4.1.2 General Ground floor levels shall be raised to minimum 1'6" (450mm) above the general external ground in order to help cut down the entry into the building, of wind-borne sand and dust and to protect the building during heavy storms, which are liable to cause local or flash flooding. Local surface conditions shall be investigated to ensure an adequate run off of water during the brief, but intense periods of rainfall. 4.2 Concrete Work

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GES B.07 Page 11 of 31 Rev 0 1999

Attention is drawn to the importance of adhering to good concrete practice in the prevailing climatic conditions. Vendors/Contractors shall conform to the recommendations and standards set out in GES Q.03 and GES Q.04, particularly with reference to hot weather concreting. 4.3 External Walling It has been assumed for the purposes of this specification, that the most readily available and economic material for external walling, will be rendered concrete blockwork. Designs incorporating blockwork shall conform to the recommendations set out in GES Q.05. Owner approval however, shall be sought, whatever material is proposed. Kitchen and canteen buildings designed with uninsulated single-skin blockwork walls will not be accepted. Where budgets allow, external block walling shall be insulated, or of cavity construction, incorporating insulation. Whatever the construction of external walling, designs shall incorporate external shading such as roof overhangs or other features to reduce the degree of direct exposure to sunlight. 5.0 5.1 5.1.1

COMPONENTS Doors and Windows External Doors and Windows: Frames External doors may be timber, with glazed viewing panels. Alternatively, doors and windows may be constructed of glazed aluminium frames. All external doors and windows shall be fully fitted with effective brushes and seals to ensure weathertightness, to prevent the ingress of airborne dust and to ensure adequate noise insulation. All exterior exit doors shall open outwards.

5.1.2

Internal Doors Doors and door furniture shall be of robust construction, capable of withstanding severe wear and tear. Timber doors should be solid-core, 44mm thick, 1 hour fire rated, with 4mm ply facing and hardwood lipping to all edges. Particular points to note include: a) All doors on circulation routes shall be fitted with vision panels and kicking plates. b) Secure locks shall be provided to all storerooms, including walk-in fridge/freezers. c) Extended kicking plates (900mm high) shall be provided to kitchen entrance and exit doors. Alternatively, such doors may be of all-metal construction to Owner approval.

5.1.3

Glazing Glazing shall generally be kept to the minimum to reduce solar heat gain, confined to those walls facing away from direct sunlight, or protected by shading. Opening lights shall be equipped with conveniently replaceable flyscreens.

5.2

Joinery All timber, whether it is used as a finishing material or for general carcassing, shall be properly treated against insect and fungal attack.

5.3

Ironmongery Requirements for ironmongery will vary but Owner guidance shall be sought for masterkey and suiting requirements. Locks and other components shall be incorporated within the contract specification including all cabinets. Vendors/Contractors shall submit ironmongery schedules, which cover the following:

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

5.4 5.4.1 Quality required Principal finish of proposed ironmongery Means of Escape Safety Security

GES B.07 Page 12 of 31 Rev 0 1999

Kitchen and Servery Equipment Cooking Equipment Dimensions, capacities and loading of typical equipment are set out in the table contained in figure G. A typical kitchen layout is shown in Figure 4. In general, all kitchen equipment shall be stainless steel or similar Owner-approved material, selected for robustness, ease of maintenance and cleaning and availability of spare parts. Selected manufacturer/vendor lists shall be submitted for Owner approval at the earliest design stages.

5.4.2

Servery Equipment Refer to the table contained in Figures 6 and 7 for equipment requirements for serveries. A typical servery layout for a canteen is illustrated in Figure 5.

5.4.3

Gastronorm Containers Catering equipment shall conform to the Swiss 'Gastronorm' system of dimensions. These sizes are illustrated in Figure 10.

6.0 6.1

INTERNAL FINISHES General Internal finishes and detailing shall be selected on the basis of hygiene control, ease of maintenance and cleaning. The following points shall be noted:

6.1.2

Dining Areas a) Floors: Terrazzo/marble tile on screed with coved skirting. b) Walls: Washable paint finishes on plastered walls. c) Ceilings: Approved, proprietary suspended ceilings systems.Where there is no suspended system, textured paints applied to the soffit of structural slabs will be acceptable.

6.1.3

Kitchen a) Floors: Quarry tiles with coved skirtings. b) Walls: 150x150mm ceramic tiles. c) Ceilings: Preferably special, washable paint finish. d) Walk-in Fridge/Freezers: Stainless steel internal finishes.

6.2

Pest Control The most common pests will most likely be flies, cockroaches, mice and rats. Control of these will depend

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

GES B.07 Page 13 of 31 Rev 0 1999

largely on good housekeeping, but will be greatly aided by design details which enable simple cleaning and maintenance routines. The following precautions when taken during construction shall alleviate the pest problem. 6.2.1 Cockroaches, Black Beetles and Crickets Passage from room to room or floor to floor along pipe-runs, ducts and chases shall be prevented by suitable sealing, intermediate lengths of ducts and chases shall be capable of easy inspection. 6.2.2 Flies Well-fitted screens shall be provided for windows and ventilators. 6.2.3 Rodents (a) Service pipes and installation pipes - Wherever pipes and cables pass through a wall, they shall be carried in sleeves and the space between the pipe and sleeve shall be effectively sealed. (b) Ducts and Chases-Ducts - Chases and ventilating shafts shall be effectively sealed against the entry of rats or mice. Where pipes are in ducts or chases pass through a wall or floor, they shall be embedded in rodent-proof material. Metal turnings are useful for this purpose and so is broken glass. (c) Waste receivers - Waste receivers shall be of the back-inlet type; any open channel shall be protected by a grid to prevent the entry of rodents into the channel and waste pipe. (d) Rain water down pipes - Down pipes shall be protected against the entry of rodents and, where possible shall be connected to a back-inlet or similar gullies. The use of wire netting, or other obstruction to the outlets is not recommended. (e) Hollow Walls - Hollow walls shall be sealed at roof-plate level. There should be no access to the cavity where service pipes, ducts, cables pass through or into the walls. (f) Footings - The base of all footings of outside walls and party walls shall not be less than 2'2" (60cm) below the finished ground level to prevent access by burrowing, except where site concrete affords sufficient protection. (g) Partitions, etc - Joints between partitions and the main structure shall be effectively sealed. In the construction within a building of permanent structure or semi-permanent structure, precautions shall be taken to avoid harbourage in hollow partitions, or between the floor of the main building and the floor of the subsidiary structure or between their ceilings. (h) Ventilating grids, screens, baffles and balloon pipe guards - Grids and other barriers shall restrict passage to a width of _" (10mm). Soil pipes and ventilating pipes shall always be provided with guards or cages. Balloon pipe guards should be resistant to corrosion. 6.2.4 Insect Control Routine flying insect control within kitchens and dining areas will be greatly helped by the use of electrical 'Insectocuters', which shall be positioned well away from eating and food preparation areas. Disposal and storage areas for food waste shall always be provided with trapped drain gullies and spigot taps for washdown purposes and preferably be equipped with plastic strip curtains to discourage flies. 7.0 7.1

SERVICES Heating Ventilation and Air-Conditioning - General

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

GES B.07 Page 14 of 31 Rev 0 1999

Vendor/Contractors and designers shall conform with the recommendations set out in GES B.12. Proposals shall be based on the sometimes extreme climatic conditions prevailing in the region, with seasonal high winds and high temperatures. Maximum ambient temperature Minimum ambient temperature Maximum relative humidity Maximum wind speed 145kph 50C -0C generally less than 30% (could reach 100% in coastal areas)

Allowance shall be made for heating in winter months. Central, ducted air-conditioning systems shall offer efficiencies for air-distribution in large, open-plan dining areas. However, for general, functional purposes, split units shall be appropriate. Through-the-wall package units should only be used for local cooling. Fancoil units should be wall-mounted, or ceiling cassette units, to leave floor areas clear. Compressors shall be roof-mounted to reduce damage from windborne sand and dust. The following details shall be presented at design-development stage: 7.1.1 Roof entry arrangements for power conduit and refrigerant lines, indicating weathertight details. Condensate drainage details Refrigerant line, condensate and power conduit route details, indicating ducting arrangements and tidy installation. Indication of access arrangements for maintenance, filter changes etc.

Dining Area Dining areas shall be air-conditioned. Allowance shall be made both for the heat generated by servery equipment and for the requirement for a portion of tempered air to flow into the kitchen. The latter requirement is to create a positive air flow to the kitchen, from behind the servery in order to reduce cooking smells and to temper the air in the kitchen itself.

7.1.2

Kitchen Generally there should be only limited air-conditioning to kitchen working areas, except for the summer months, when local area or spot cooling may be provided by split units. Air-conditioning systems shall be designed to serve both the kitchen and dining areas, by pulling a proportion of the tempered air via transfer grilles, into the kitchen extract canopy. This will help to maintain a reasonable comfort temperature in the kitchen. No form of air-conditioning should be provided to the staff toilet, which should be provided with separate extract via a ducted, twin fan extract unit.

7.1.3

Cooking Area Extract As a basic design requirement, air shall be exhausted by a ducted extract fan unit, through a purposedesigned, stainless-steel, double-skinned island canopy incorporating integral grease filters, condensation channels and lighting. 70% of the required extract air volume shall be supplied directly into the canopy by a ducted supply fan providing air at ambient external air temperature. Any alternative proposals to this system, shall require prior Owner approval, before design development.

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

7.1.4 Kitchen Equipment.

GES B.07 Page 15 of 31 Rev 0 1999

Due allowance shall be made to provide a potable water service, power and drainage to all items of kitchen equipment as required. The Owner must be consulted at the earliest design brief stage, to determine whether or not cooking equipment will be gas-fired or electric-powered. In either case, the following should be noted: a) Electrical Equipment Provide tiled, stub walls 4'0" (1200mm) high at each end of the cooking island to house gangs of isolation switches. These must be positioned on the side away from the equipment. All power cables should be protected in steel conduit. b) Gas Equipment. Provide a purpose designed, ventilated gas bottle or other, approved bulk store. Gas bottle stores must be equipped with an emergency cut-off system, situated along the main escape route from the kitchen. Further points to note include: Allow for the requirement to provide power, drinking water and drainage to items of equipment in the servery area as necessary, as well as the kitchen itself. Rice traps shall be incorporated into both equipment and drainage systems, where rice and other grains, such as wheat for cous-cous, are likely to form a substantial proportion of cooking and diet. Drainage systems to kitchens shall incorporate grease traps and interceptors, between the kitchen and the main drainage lines. Proposals indicating arrangements for these shall be submitted for Owner comment/approval at the design development stage. Gas bottles and all gas-fired equipment must be fitted with stainless steel pigtails and suitable valves. Rubber tubing will not be acceptable under any circumstances.

7.2

Water Services a) Water services shall be designed to allow for ease of maintenance. b) Wherever practicable, water pipework shall be surface mounted, preferably within accessible service ducts. c) Hot water shall be provided by means of demand heaters.

d) For remote sites, allowance shall be made for storage for a three day water supply. e) Potable and drinkable water lines and fixtures shall be sterilised before being placed in service. f) 7.3 7.3.1 Chilled drinking water fountains shall be provided.

Fire Safety and Protection Construction The design, materials and methods of construction shall conform to accepted good practice. The primary

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

GES B.07 Page 16 of 31 Rev 0 1999

characteristic shall not support combustion, that finishes shall be easily maintained and not support the spread of flame and that little or no toxic fumes or heat will be produced when they are exposed to heat. 7.3.2 Fire Alarms, Detectors and Extinguishing Systems Canteen buildings and kitchens shall be equipped with fire hose reels, together with fire alarm and smoke detection systems as set out in GES H.01. Kitchens shall be fully equipped with portable fire extinguishers especially near cooking areas. Extinguishing systems shall follow GES H.03. 8.0 8.1

INSPECTIONS Procedures Construction work shall be inspected at all stages. Contract and design documentation shall therefore make due allowance for this requirement, clearly setting out inspection procedures and programmes. Particular care shall be taken to ensure the orderly arrangement within Vendor/Contractors programmes, of inspections prior to the formal handover, of kitchen equipment and finished building to the Owner. The inspection requirements are covered by the document `General Conditions of Purchase' which forms part of the Purchase Order/Contract. Additional requirements are given below: The Vendor/Contractor shall allow the Inspector free access to all areas of manufacture, fabrication, assembly and testing. The Vendor/Contractor always has the responsibility to provide adequate control and inspection of equipment and materials. Any inspection by the Owner or his Inspector shall not relieve the Vendor/Contractor of these responsibilities for these under his guarantees.

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9.0 9.1 TESTING Statutory Testing

GES B.07 Page 17 of 31 Rev 0 1999

Specification and related documentation shall state the types of tests to be performed, acceptance criteria, the source and types of testing equipment, the requirements for test reports and the qualified personnel to perform the tests. Comprehensive and exhaustive testing shall be carried out of all components, systems and sub-systems within the building, in the presence of the Owner's representative(s). Vendors/Contractors shall make adequate allowance for this in their work programmes. 9.2 Test Procedures The Vendor/Contractor shall submit all the necessary test procedures in writing to the Owner for approval prior to the start of the testing programme. 9.3 Test Certificates Test certificates shall be issued by the specialised Inspection Authorities when all test procedures are successfully complied with Test Certificates shall be issued for the following: 9.4 Fire Regulations Alarms and Sound Systems Air-Conditioning and Ventilation Systems Electrical Distribution Drainage and Water Systems Health and Safety Certificates for the working environment

Performance Testing As required by the Purchaser Order/Contract the Vendor/Contractor shall carry out a performance test on the plants and all the equipment at site.

10.0 10.1 10.1.1 10.1.2 10.1.3

DOCUMENTATION Introduction This section covers the documentation required for the design, selection, fabrication, inspection and testing for all the equipment, components and services to be provided against this specification. The detailed list of documents that are required is included with the Purchase Order. The documents as listed may be considered as a minimum, all details to confirm compliance with the relevant specifications and to allow a full and contained appraisal to be made of the Vendor/Contractor's proposals and interpretations of the ordered equipment shall be submitted in good time. Any production or procurement undertaken prior to the relevant documentation being submitted and reviewed is at the Vendor/Contractor's risk.

10.1.4

GENERAL ENGINEERING SPECIFICATION FIELD CANTEENS AND KITCHENS

10.1.5 10.2

GES B.07 Page 18 of 31 Rev 0 1999

On all documentation the Purchase Order/Contract number and project name shall be quoted. Design Proposals Proposals shall be submitted for Owner approval at each design stage and shall contain the following: a) Site criteria as set out in section 4.0 above

b) A complete list of proposed kitchen equipment c) A clear indication of all proposed building components, services and finishes

d) Design programme e) f) 10.3 Estimated construction programme Budget outline and cash flow forecast

Design Programmes Design programmes shall give a clear indication of deadlines for all critical decision requirements and Owner approvals. Design submittals shall be staged to allow for progressive design development from outline proposals through to comprehensive Purchase Order/Contract documentation. Progress from each stage will be subject to Owner approval.

10.4 10.4.1 10.4.2

Schedules and Reports The Vendor/Contractor shall submit with his tender a Quality Control Plan for the entire order when received. The Vendor/Contractor shall include with his tender documentation proposed sub-vendors, programmed schedule for all documents based on a review cycle of 2 weeks and outline programme for procurement and production activities. The Vendor/Contractor shall incorporate any revisions agreed with the Owner during the Purchasing Cycle and submit revised Vendor/Contractor documentation for approval with their acknowledgement of order. Monthly reports shall be submitted by the Vendor/Contractor regarding design procurement production and documentation activities the format of which shall be agreed with the Owner. Data and Calculations The Vendor/Contractor shall supply with his tender completed Data Sheets containing all the relevant information necessary for appraisal of the mechanical design by the Owner. Also included shall be any additional drawings, specifications, etc and a list of any proposed sub-contractors. The documents shall be submitted for approval/review to the Owner and to the Inspection Authority within periods agreed between the Owner and Vendor/Contractor. It shall be the responsibility of the Vendor/Contractor to ensure that the production schedule includes documentation submission periods, plus a three week approval review period by the Owner and/or the Inspection Authority. The Vendor/Contractor shall be responsible for obtaining approvals from the Inspection Authority. All calculations shall be carried out in clear and logical manner. Where conditions involve the use of formulae or methods not mentioned in the Design Code, the source of these formulae or methods shall be clearly referenced.

10.4.3 10.4.4 10.5 10.5.1

10.5.2

10.5.3 10.5.4

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Computer calculations will only be acceptable if all input is shown, together with calculated values of intermediate terms, factors and options chosen as well as final calculated dimensions, stresses or other values and the computer programme has been validated to the satisfaction of the Owner. Calculations and drawings that are interdependent, i.e. foundation loading and equipment foot print, shall be presented for appraisal together. Drawings and Specifications The number, type or title of drawings and specifications will vary for each project. Submissions for Owner approval shall confirm multi-disciplinary coordination by including drawings that cover building structure and services. Drawings shall consist of construction plans, sections and elevations, supplemented by structural, mechanical and electrical services drawings. Plot plans shall show access to and clearance around the building, including access for emergency and service vehicles. Essential minimum information to be included on drawings shall also include: Detailed kitchen equipment layouts, giving clear indications of services connections; ie drainage, power, sewage and water as required. Overhead and/or underfloor routings of signal, power and communications cables. Layouts of heating, ventilating and air-conditioning requirements. Lighting layouts. Fire protection systems and equipment. Drainage and sewage layout.

10.5.6 10.6 10.6.1

10.6.2 10.6.3 10.6.4

The drawings listed with the Purchase Order/Contract shall be sent by the Vendor/Contractor to the Owner and/or the Inspection Authority for review and approval. Detail drawings which may be included on the general arrangement shall include thickness and dimensions of all components, weld details, machining and surface finish requirements, gasket and nameplate details. As-built drawings shall be listed in the index and copies of the drawings shall be included in the Operating and Maintenance Manual. In additional, reproducible prints shall be provided. Where drawings are CAD generated, two sets of floppy disks shall be provided. Final Records, Documents and Manuals The handover of O&M (Operating and Maintenance Manuals), as-built drawings, spare parts lists, etc. for all aspects of the building, its components, services and finishes is a prerequisite of contract completion.

10.7 10.7.1

10.7.2

On completion sets of documents shall be finished as "built" drawings and documents marked up to show field changes by installers/modifiers and presented in Data Dossier and Operating and Maintenance Manuals. The Data Dossier shall comprise mechanical catalogues which shall include full operating data at all the envisaged operating loads. The mechanical catalogues shall include full data concerning specification, installation, commissioning, maintenance, operation and spare or service replaceable parts of all proprietary items of the building. Two sets of data books shall be supplied.

10.7.3

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The operational philosophy shall have been developed jointly by the Vendor/Contractor and the Owner or Owner's operating personnel and incorporated into the installation, maintenance and operating manuals so that there is continuity from project conception to the final building and its operating parts. Six sets of Operating and Maintenance Manuals shall be supplied. Site-Assembled Components Illustrated assembly instructions shall be provided for site assembled structures, equipment, etc., so that they may be fully efficient to serve their purposes. All site-assembled components shall come with detailed warranty manuals which shall include guarantees and insurance for all the fittings and fixtures of the assembled parts.

10.8

11.0 11.1

PRIOR TO SHIPMENT Spares The Vendor/Contractor shall submit with his proposal a list of recommended spares for start-up and two years operation for review by the Owner. The Vendor/Contractor shall quote the price of each item in the spare parts list and shall undertake not to change the price for a period of two years.

11.2

Packing and Storage This section describes the minimum requirement for the preservation and protection of materials and equipment during sea and land transportation and storage prior to installation.

11.2.1

The portable storage period shall be specified in the order/enquiry and shall extend from the time of despatch to the time of unpacking at site. If the storage period is not stated, a minimum of 24 months shall be assumed. All packing to be suitable for sea freight. The following preparations for shipment shall be a minimum requirement. a) After the mechanical completion at the works, the materials and equipment shall be left in a clean dry condition.

11.2.2

b) The Vendor/Contractor shall be responsible for loading and anchoring the items to prevent damage during shipment. 11.3 Shipping All detailed shipping arrangements are to be covered by the Purchase Order/Contract. All relevant equipment and material shall not leave the Vendor/Contractor's works for shipment until the release has been approved by the Owner's Inspector. 11.4 Warranty The Vendor/Contractor shall warrant all materials and services supplied against any defect for a minimum of 12 months after commissioning or 24 months from the date of delivering to site, whichever is the shorter period, or for the period stipulated in the Puchase Order/Contract. Should any item be found defective, the Vendor/Contractor shall be responsible for all costs associated with restoring the equipment to the standard specified by the Purchase Order/Contract.

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