Construction Guidelines - SM Lucena

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Table of Contents

I. BASIC REQUIREMENTS TO BE SUBMITTED.............................................................1

A. PRE-CONSTRUCTION..........................................................................................1

B. DURING CONSTRUCTION....................................................................................1

C. POST CONSTRUCTION / PRE-OPERATION.........................................................2

II. DRAWING SUBMISSION AND APPROVAL................................................................2

A. DESIGN

DRAWINGS...............................................................................................................2

B. WORKING DRAWINGS........................................................................................3

1. ARCHITECTURAL DRAWINGS.......................................................................32. ELECTRICAL DRAWINGS.............................................................................33. AIRCONDITIONING PLAN.............................................................................34. PLUMBING PLAN..........................................................................................45. GAS SYSTEM............................................. ..................................................4

6. STRUCTURAL PLAN......................................................................................4

7. MECHANICAL / EXHAUST / VENT PLAN........................................................48. SPRINKLER PLAN.........................................................................................59. SIGNAGE PLAN.............................................................................................5

10. PERSPECTIVE................................................................................................5C. PHYSICAL CONDITION OF LEASED PREMISES.................................................5

III.CONSTRUCTION......................................................................................................5

A .APPROVALS.........................................................................................................5

B. PERMITS AND LICENSES.....................................................................................6

C. CODES..................................................................................................................6D. PUBLIC SAFETY...................................................................................................6

E. INSURANCE..........................................................................................................6

F. MOVEMENTS/ DELIVERY OF CONSTRUCTION

MATERIALS, SUPPLIES AND EQUIPMENT.......................................................71. Mall not yet Operational...................................................................................72. Mall is Operational...........................................................................................7

G. CONSTRUCTION HOURS....................................................................................71. Mall not yet Operational...................................................................................72. Mall is Operational...........................................................................................7

H. IDENTIFICATION SYSTEM...................................................................................7

I. UTILITIES AND FACILITIES...................................................................................8 J. GUIDELINES FOR CONSTRUCTION WORKERS................................................8

K. FINAL INSPECTION OF PREMISES....................................................................8

IV. ARCHITECTURAL STANDARDS..............................................................................8

A. GENERAL GUIDELINES......................................................................................8

B. ARCHITECTURAL DESIGN CRITERIA...............................................................91. FLOOR............................................................................................................92. STORE FRONT...............................................................................................9

3. ENTRANCES...................................................................................................94. CEILING.........................................................................................................95. ROLL-UP DOORS..........................................................................................106. ELECTRONIC CASH REGISTER/POS.........................................................107. MEZZANINE..................................................................................................108. SIGNAGE CRITERIA.....................................................................................10

C. ELECTRICAL.....................................................................................................10


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1. FACILITIES CONNECTION...........................................................................102. DESIGN CRITERIA.........................................................................................113. TESTING & COMMISSIONING.....................................................................12

D. AIRCONDITIONING........................................................................................121. FACILITIES CONNECTION...........................................................................122. DESIGN CRITERIA........................................................................................133. TESTING & COMMISSIONING.....................................................................14

E.VENTILATION....................................................................................................15

1. DESIGN CRITERIA........................................................................................15 2. COMMERICIAL KITCHEN HOODS................................................................19 3. TESTING & COMMISSIONING......................................................................22 F. SPRINKLER SYSTEM.......................................................................................22

1. FACILITIES CONNECTION............................................................................222. DESIGN CRITERIA.........................................................................................223. TESTING & COMMISSIONING......................................................................22

G. PLUMBING/SANITARY DESIGN.....................................................................231. DESIGN CRITERIA.........................................................................................23

2. TESTING & COMMISSIONING.....................................................................23

H. KITCHEN..........................................................................................................24

I. CENTRALIZED GAS SYSTEM.........................................................................24

1. FACILITIES CONNECTION............................................................................242. DESIGN CRITERIA........................................................................................243. TESTING & COMMISSIONING......................................................................25

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Construction Guidelines

May 2007

The Construction Guidelines Manual is designed to guide lessees on SCMCpolicies for store construction in the SM Supermalls.

It is understood that the following Construction Guidelines shall form anintegral part of the Lease Contract, pursuant to Section 4 thereof.

INTRODUCTION

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Part 1

Basic Requirements to be Submitted

1. Building Permit. A copy to be posted on a conspicuous place.

2. Fire Extinguishers. Number required will depend on volume of hazard atconstruction site. Minimum of TWO units, 10 lbs. dry chemical (ABC).

3. Certificate of Final Electrical Inspection (CEI) LESSOR will providetemporary electric power to LESSEE. A meter and bill deposit will berequired from LESSEE.

DURING

CONSTRUCTION

1. Submit colored storefront perspective on 15x20 illustration board, scale1:50 to Leasing Manager at Shopping Center Management Corp. - SMCorporate Offices, Building B, 1000 Bay Boulevard, SM Bay City, Pasay City .

Once approved, tenant may proceed with detailed drawings to be submittedto the Mall Administration Office. Submit eight (8) setsof the following:- architectural

- electrical- mechanical (aircon, sprinkler, and exhaust)- details of signage- structural load computation for mezzanine (if any)- plumbing / sanitary (if any)

PLEASE REFER TO SECTION IV FOR DETAILS.

ALL PLANS SHOULD BE SIGNED AND SEALED BY LICENSEDPROFESSIONAL ARCHITECTS AND ENGINEERS.

2. Once plans are approved, LESSEE must obtain the following and submitto the MALL ADMINISTRATION OFFICE:a. - Building Permit from Building Official, City Hall submitting:

Five (5) sets of SM-EDD approved plansFive (5) sets of duly completed application formFive (5) sets of specifications writing and detailed bill ofMaterials.

- Electrical Wiring Permit - Sanitary / Plumbing Permit (for water connection) - Water sub-meter with MWSS certificate of calibration. Meter can be purchased from MWSS or hardware store.

b. - Contractors All-Risk Insurance See Section III-E. - List of construction workers with ID pictures (Colored 1 x1) duly endorsed by the LESSEE.c. - Payment of Security Deposit and Construction Bond.

PERMIT TO CONSTRUCTshall only be issued by SCMCADMINISTRATIONupon submission of ALLrequirements.

PRE-CONSTRUCTION

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*1. Mayors Permit

2. FOR PERCENTAGE RENT LESSEE ONLY. Installation of electronic cashregister/ Point of Sales connected to LESSORs network. The last mileconnection will be for the account of LESSEE.ECR/ POS should be duly registered with BUREAU OF INTERNAL REVENUEand must possess the BIR permit (sticker) which authorizes the printing /issuance of sales invoice.

*3. Certificate of Occupancy

*4. Mechanical, sanitary/ plumbing permit.

5. Fire and lighting insurance with other perils coverage.Comprehensive General Liability Insurance (CGLI) Coverage for bodily injuryand property damage to third parties with a minimum coverage ofP500,000.00. Submit copy of policy and official receipt.

6. List of employees assigned to the branch, ID pictures (colored 1 x 1)duly endorsed by the LESSEE.

7. LESSEEshall request in writing to SCMC ADMINISTRATIONfor FINAL INSPECTIONof the construction which should bescheduled at least three (3) days before the intended store opening.

8. LESSORhas the right to restrain store opening depending upon thedegree of deficiencies stipulated in the final inspection report.

9. After compliance with the pre-operating requirements, SCMC will issueclearance for LESSEE to start operation.*Governmental Permits, whenever applicable.

POSTCONSTRUCTION /

PRE-OPERATION

4. Construction plan approved by SM-EDD. A copy should be available atjob site.

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Part 2

Drawing Submission and Approval

3.1 PLAN VIEW (SHOWING)a. Duct workb. Main ductc. Branch ducts to remaind. New ducts to be installede. Size (W x H) for all ductwork shown on drawingf. Location of manual balancing dampers

g. Point of connection for new duct to existing ducth. Chilled water piping

i. Main chilled water supply and return pipingj. Branch chilled water piping to remaink. New chilled water piping to be installedl. Size of all piping shown on drawingm. Location of all piping accessories (i.e.; isolation valves, control valves,pressure , Y-strainer and temperature gauges, etc.)n. Proposed tapping point to mains:

3. AIRCONDITIONINGPLAN

2.1 Single line riser diagram2.2 Schedule of load2.3 Power layout2.4 Lighting layout2.5 Specifications

2.6 Legend

2. ELECTRICALDRAWINGS

(Complete with details and specification)1.1 Key plan showing perspective of storefront, location of premises withinthe Shopping Center.1.2 Floor Plan1.3 Longitudinal and Cross Sections1.4 Four (4) Elevations (if applicable)1.5 Reflected Ceiling Plan and additional details of special provisionsNote: Food Tenants with dining area and with a leased area of at least 80sq. m. should provide rest room for their customers use.

1. ARCHITECTURALDRAWINGS

(Scale 1:50 m at 20 x 30 )

LESSEES are required to visit actual site and take actual measurementsPRIOR to preparation of plans.

LESSEEs Working Drawing shall include, but are not limited to thefollowing:

WORKING

DRAWINGS

1. LESSEE shall submit to Mall Administration eight (8) sets of Design andWorking Drawings for review and approval.2. LESSOR shall return to LESSEE two (2) sets of APPROVED plans. Onecopy to be kept at job site.

DESIGN

DRAWINGS

LESSORs approval of Design and Working Drawing is required prior to the

commencement of LESSEEs construction. It is understood that all commentsand notations made by LESSOR on Working Drawings are acceptable,approved, and have to be implemented by the LESSEE.

FOREWORD

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7.1 DUCTWORK7.1.1 Main ducts7.1.2 Branch ducts to main7.1.3 New duct to be installed7.1.4 Size (WxH) for all ductwork shown on drawing7.1.5 Air velocity in each section of duct7.1.6 Location and size of all grease duct cleanout access panels

7.1.7 Location of grease reservoirs7.1.8 Slope of bottom of duct for all sections7.1.9 Point of connection for new duct to existing duct

7.1.a Detailed drawing of hangers and support

7. MECHANICAL/EXHAUST/VENT PLAN

6.1 Design and Structural load computations (duly certified by aStructural/Civil Engineer) Subject to review and approval by SM-EDD.

6.2 Details and Specifications6.3 Floor Framing Plan to include detail of connection to existing structures6.4 Structural load computation for mezzanine, if any

6. STRUCTURALPLAN

5.1 Centralized gas lines5. GASSYSTEM

4.1 Design (that include length of pipe) & specifications4.2 Isometric drawings (cold water and sanitary line)4.3 Cold water and sanitary line layout4.4 Location of water meter, valves, grease trap, etc.4.5 Size of piping shown4.6 Location of main stub-out4.7 Slope of sanitary line up to the tapping point

4.8 Location of floor cleanouts4.9 Detailed drawing and specification of grease trap4.10 Location of floor drain4.11 Detailed drawing of hangers and support4.12 Legend

4. PLUMBINGPLAN

n.1 Condensate piping showing size and slope of all piping fromfan coil units to drain n.2 Equipment (with unique mark for each item of

Equipment)o. Fan coil units (existing to remain and new)p. Detailed drawing of hangers and supports

3.2. REFLECTED CEILINGPlan showing coordination of supply air diffusers and return air grilles.Show air flow volumes for all control valves.

3.3. CONTROL SCHEMATICFor all fan coil units, complete with specification of all major components.Indicate sizing information (CV) for all control valves.

3.4. EQUIPMENT SCHEDULE With complete specification for all fancoils.

3.5. COOLING LOAD ESTIMATION DATA For each air conditioned areasubmit a completed Cooling Load Estimation Data form.

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1. Floor - concrete floor designed to carry a maximum load of 60 lbs./sq ft..

with rough cement finish.

2. Walls and partition - double wall viroc board partition. For restaurants,LESSEE shall be required to put CHB from floor to slab soffits and fire bricksfor all surrounding walls of cooking area.

FOOD TENANTSmust maintain a ratio of 70% DINING and 30%KITCHEN in their store layout.

3. Ceiling - open ceiling

4. Storefront - none

5. Enclosure - drywall enclosure should be aligned with leaseline extend upto bottom of a/c grille fascia. Tenant should provide sticker graphics on atleast 70% of the drywall enclosure.

5.1 Construction Tenants - LESSEE will provide enclosure

PHYSICAL

CONDITION OFLEASED PREMISES

10.1 Drawing shall be one (1) or two (2) point perspective.10. PERSPECTIVE(COLORED)

9.1 Detailed Specifications and Measurement9.2 Power load schedule

9. SIGNAGEPLAN

8.1 Design (indicate distance between sprinkler heads, and betweensprinkler head and lease line) & specifications8.2 Isometric drawing8.3 Location and size of cross main line8.4 Location and size of branch line8.5 Existing location of sprinkler heads8.6 Proposed new location of sprinkler heads8.7 Location of additional sprinkler head8.8 Detailed drawing of hangers and supports

8.9 Detailed drawing of sprinkler heads termination to pipe (upright andpendent)8.10 Legend

8. SPRINKLERPLAN

7.2 EQUIPMENT (WITH UNIQUE MARK FOR EACH ITEM OFEQUIPMENT)

7.2.1 Kitchen hoods indicating dimensions and which sides are openfor air flow7.2.2 Exhaust and fresh air fans7.2.3 Exhaust duct grease reservoirs

7.3 EXHAUST DUCT CONNECTION TO MAIN Detail plans andelevations showing connection of exhaust branch duct to exhaust main.

7.4 EQUIPMENT SCHEDULES With complete specification for all exhaustand fresh air fan7.5 KITCHEN HOOD DATA For each kitchen hood submit a completedKitchen Hood Data form

7.6 COOKING EQUIPMENT DATA BTU load per Burner and Total BTUload.

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5.2 Non-Constructing Tenants - LESSOR will provide enclosure whichshall be charged to LESSEE. LESSEE to get enclosure at the end ofconstruction.

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Part 3

Construction

All contractors engaged by LESSEE shall secure a CONTRACTORSINSURANCE

1. LESSEE shall confine construction work within the leased premises andshall work in an orderly manner removing trash and debris from the projectsite on a DAILY BASIS.

2. All works shall be done professionally, using first class materials. No

work or materials shall obstruct the hallway and sidewalks. A temporaryplywood enclosure with PVC door along the boundary of the leasedpremises is to be provided by the LESSEE.

3. LESSOR shall not be liable for any damages or injuries sustained byLESSEE and/or his workers and third parties during the construction.

PUBLIC SAFETY

ll works shall be in accordance with the latest government regulations,National Building Code, Fire Code, Electrical and Mechanical Codes.

CODES

LESSEE shall secure all government permits and licenses as requiredBEFORE and AFTER construction.

PERMITS ANDLICENSES

1. LESSEE shall prepare eight (8) sets of COMPLETE Construction plansfor approval of SM-Engineering and Development Division (SM-EDD)and submit thru the mall administration.

LESSORS approval of Design and Working Drawings is required prior to thecommencement of LESSEES construction . It is understood that all

comments and notations made by LESSOR on Working Drawings areacceptable, approved and have to be implemented by the LESSEE.

INCOMPLETE PLANS WILL NOT BE ACCEPTED.

2. Addition/changes to approved construction plans. LESSEE must submitrevised plans for approval by SM-EDD. No work may commence withoutprior approval.

3. Any authorized changes in electrical, air-conditioning, sprinkler, andplumbing works shall be undertaken by licensed reputable Contractors, duly

approved by the LESSOR.

4. LESSOR and/or his authorized representative has the right to inspectconstruction work any time to ascertain that work conforms with approvedplans.

Otherwise, LESSOR may ask LESSEE to redo the work If it does notconform to the approved plans or LESSOR may do the work at the expenseof the LESSEE.

APPROVALS

LESSEE shall improve the leased premises following the latest trends in

shopping center development , using the most modern facilities that willgive the feeling of elegance and spaciousness. This will serve to integratevarious sections into a unified whole, each space maintaining its owncharacter and identity.

GENERAL

PROVISIONS

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1. LESSEE S contractors must submit to SCMC ADMINISTRATION thelist of workers with ID pictures (Color 1 x 1) and position, duly endorsedby LESSEE.

2. SCMC ID to must be pinned while within the mall.

IDENTIFICATION

SYSTEM

1. Mall not yet Operational

a. Regular construction hours -7:00 a.m. to 7:00 p.m.

b. To expedite construction, extension can be requested by LESSEE in

writing to SCMC ADMINISTRATION accordingly. Secure work permit withthree days before implementation of works.

c. A security guard will be posted for the extended hours, with securitycharges for account of LESSEE.

2. Mall is Operational

a. Regular construction hours - 7:00 a.m. to 9:00 p.m.

b. To expedite construction, extension can be requested by LESSEE in

writing to SCMC ADMINISTRATION accordingly. Secure work permit withinthree days before implementation of works.

c. A security guard will be posted for the extended hours, with securitycharges for account of LESSEE.

d. Works to be done after mall hours: spray painting, sanding,welding, plumbing tapping and use of chemical or materials emitting harshodor.

Important: WORKERS MUST CONFINE THEMSELVES WITHIN THE

LEASED PREMISES.

CONSTRUCTION

HOURS

1. Mall not yet OperationalSupplies and materials shall be delivered directly to LESSEEs area fromdesignated entrances.

2. Mall is OperationalSupplies and materials shall be delivered directly to LESSEES area fromthe mall RDU. Except for bulky and heavy equipment which requireapproval from SCMC ADMINISTRATION, no gate pass required.

However, deliveries from 9:00 p.m. onwards need work permit for deliveryapproved by SCMC ADMINISTRATION .

Forms are available at the SCMC ADMINISTRATION.

MOVEMENTS /DELIVERY OF

CONSTRUCTION

MATERIALS,SUPPLIES AND

EQUIPMENT

ALL-RISK INSURANCE(CAR)from an insurance companyacceptable to the LESSOR . Coverage shall be combined single liabilitylimit of not less than P500,000.00 for bodily injury and property damageto third party for the duration of the construction.

Contractor shall submit to the mall administration a copy of the insurancepolicy together with the official receipt prior to start of construction.Otherwise, LESSOR will not allow construction to commence.

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LESSEE shall request in writing to SM-EDD thru Malladministration for technical inspectionof the leased area atleast three (3) days prior to any projected store opening.

FINAL INSPECTIONOF PREMISES

1. Drugs, liquor or intoxicating drinks not allowed.

2. Gambling, loitering, littering and smoking inside job site not allowed.

3. Work attire must be observed.

4. Shouting, use of indecent words, creating public disturbance are strictlyprohibited.

5. Sleeping within the premises is prohibited.

6. Maintain cleanliness and sanitation during construction. Urinating at jobsite strictly prohibited.7. Observe all security and safety measures.

8. Remove all debris after the completion of work from the leased area.

GUIDELINES FORCONSTRUCTION

WORKERS

Electricity and water consumed during construction shall be charged toLESSEE.

UTILITIES AND

FACILITIES

3. IDs to be surrendered to SCMC ADMINISTRATION upon completion ofconstruction.

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Part 4

Architectural Standards

1. FLOOR

1.1 LESSEE may use vinyl, vitrified tiles, wood parquet, laminated flooring,carpet or marble tile flooring and all materials indicated, specified ornecessary for a complete and finish installation.

1.2 If LESSEE elects to set back the door of LESSEEs storefront from thelease line, LESSEE shall install flooring material identical in quality, color andpattern to the mall flooring within the area extending from the lease line tosuch new store front line.

1.3 All floor covering materials must be selected or adapted in thickness tocorrespond exactly with the level of the finished mall floor.

1.4 Existing slab is bare finish concrete flooring. Chipping of flooring andconcrete elevated flooring is strictly not allowed.

ARCHITECTURAL

DESIGN CRITERIA

1. All works shall be in accordance with the latest government regulations,Building Code, Fire Code, Electrical and Mechanical Codes, and other codesbeing implemented by other approving bodies.

2. All corrections and additional notations on the plans shall be followed. Any

deviation from the approved plan shall have special approval by theAdministration office/ SM-EDD.

3. During construction and before the store can open, Administration officeshall inspect the construction works of the lessee. All deviations from theapproved shall be asked to redo.

4. Damages done but not limited to existing utilities, viroc wall partitions,neutral piers, aircon fascia, and common area, by the lessee, whetheraccidental or intentional, shall be repaired by Administration office andcorresponding expenses shall be charged to lessee.

5. Hangers and supports of lessees ceiling and utilities (pipes, ducts, etc.)Shall not be attached or anchored to the malls existing utilities and concretebeams or columns. Lessee shall attach their hangers only to concrete slabsoffits.

6. Do not cover or block the return air passages and grills of aircon system.

7. Do not cover or block stubouts (cleanouts, water source, exhaust, sewer,drainage, etc.) when not needed. Instead, said stubouts shall be free ofobstructions and easily accessible.

8. All approved plans shall be present at the work site at all times.

GENERALGUIDELINES

LESSEE to submit colored storefront perspective on 15 x 20 illustrationboard. Drawing shall be one (1) or two (2) point perspective.

DO NOT PROCEED WITH DETAILED DRAWINGS UNTILPERSPECTIVE IS APPROVED.

FOREWORD

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1.5 LESSEE shall submit floor framing plan and load computation forwooden elevated flooring subject to LESSORs approval. Maximum twosteps up to 300 mm or 30cm.

2. STORE FRONT

2.1 Tenants are given the freehand to design the whole width of theirdesignated storefront, and the flexibility of these guidelines with storefrontreflecting creativity and individuality.

2.2 Tenant has the option to determine their storefront entrance width.

2.3 No projection of storefront is allowed beyond leaseline.

2.4 The LESSOR reserves the right to approve the design and constructionof all shops.

3. ENTRANCES

3.1 Tenants using glass doors shall have a clear height of 2.40 meters.3.2 Tenants using roll up doors shall have a full height opening.

3.3 Shop's front doors should not open towards the mall area. The sameshould be within the confine of the leased premises to avoid obstructingtraffic in the mall.

4. CEILING

4.1 Ceiling height should have a minimum of 3.00m (clear) for all floors.

4.2 Tenants are required to use non -combustible materials e.g. Gypsumbroad,ficem board. To open ceiling, LESSEE is required to put uprightsprinkler heads. Additional upright and pendant sprinkler heads will be forLESSEES account.

4.3 No equipment is allowed to be installed inside the ceiling withoutapproval from LESSOR.

4.4 Location of aircon branches and sprinkler heads as provided by LESSORshall be indicated on the ceiling plan. Should LESSEE wish to relocatesame, such changes should be reflected in the plan. Any approvedchanges shall be for LESSEES account.

4.5 LESSEE shall provide access panels for service to LESSOR/ LESSEEsequipment and facilities, more particularly to those located above the ceiling.

4.6 Ceiling partitions between mall area and leased area. Tenants areencouraged to install wire mesh for additional protection.

4.7 Provide hangers using 10 mm round bars at 2 meter spacing on center.

4.8 If a ceiling manhole has to be provided within tenants area, LESSEEshould install barrel bolt /screw on any device that will secure the manholecover from within.

5. ROLL-UP DOORS

Provide rigid anchorage / hangers for roll-up door to be welded at slab rebaror to be tack welded at trusses and other supports to steel members.Welding at metal deck is not allowed. Roll up door must have viewing slotsof 1.50 m above finish floor line.

6. ELECTRONIC CASH REGISTER/POS

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1. FACILITIES CONNECTION

1.1 Main breaker, kWHR meters and basic electrical feeder line provision(normal & emergency) to be provided by Lessor from main tapping pointupto the pullbox on the Lessees area. Electrical panel boards, non-fusibleDPDT and electrical system works to be at Lessees expense and must beclearly indicated on submitted plans. Modification/ upgrading ofelectrical feeder line to be at Lessees expense and must be clearly indicatedon submitted plans for Lessors evaluation and approval in advance.

1.2 Communication line provision ( 1-voice and 1-data) to be provided byLessor from IDF/TTC up to the termination box on the Lessees area.Requirements for additional provision line must be supported with a writtenrequest from the Lessee and shall be charged to Lessees account.

1.3 Data line provision for cash register(s) to be provided by Lessor. Lesseeto immediately identify in their plan the specific location. All subsequentinstallation/ re-installation shall be on account of LESSEE. FORPERCENTAGE RENT LESSEE ONLY.

1.4 Before constructing secure tapping permit from the Lessor for thetemporary electrical power supply. Lessee to provide 30 AT Circuit Breakerin NEMA-I enclosure for protection and wiring from the tapping point atLessees area.

ELECTRICAL

Location should be indicated in the plan.

7. MEZZANINE

7.1 Leased premises with mezzanine floor is subject to submission of floorframing plan and structural load computation before approval of plans, dulycertified by a Structural / Civil Engineer.

7.2 Assume maximum combined live and dead loads of 60 psf.

8. SIGNAGE CRITERIA

8.1 Signage can be of any material, dimension and location withinstorefront.

8.2 Wording of signage shall be limited to store's trade name. Additionalwordings must be behind glass panels.

8.3 All neon below 2.10 meters in height must be protected by acrylic.

8.4 Provide elevated metal enclosure platform for neon transformer.

8.5 Maximum length of neon tubing between electrodes is 4 ft.

8.6 Provide one transformer for every 30 ft. neon tubing.

8.7 Tenants are required to install a timer to be used for the control of thetimed switching of their storefront signage.

8.8 Electrical protection device shall be provided separate from otherelectrical load. (if applicable)

8.9 Provide proper glass insulation for high tension wires.

8.10 For Panaflex signage, provide elevated metal backing for ballast. Usehigh power factor, wiring must not be smaller than 18 AWG and must be incircular l00m/mica tubing. Provide permanent clamp holder for fluorescenttubing.

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2. DESIGN CRITERIA

2.1 Connected and actual load should not exceed 80% of the rating of theover current device and ampacity of the cable.

2.2 Electrical conductors / wires should be high in temperature rating suchas THHN type and should be in RSC, IMC or EMT conduit.

2.3 Use bolt-on type electrical panel board . Circuit breakers should also besized based on kAIC system calculations. Number of overcurrent device andconstruction of electrical panel board shall conform to code standards(ampacity of bus bar should be sized and cut based on standard, crimp busbar is not allowed.

2.4 Fluorescent fixtures must be in high power factor installation and mustbe in a metal box enclosure.

2.5 Provide at least one (1) low wattage night light with dedicated branchcircuit to be tapped to emergency system. This should be switch-on aftermall operation and switch-off during mall operation.

2.6 Open wirings, open pull-box and junction-box, BX wires and PVCconduit are not allowed.

2.7 Provide independent rigid supports and hangers. For round bar, useminimum10mm diameter with maximum 3-meters spacing.

2.8 Compute load schedule base on mall tenant guidelines (basic electricalfeeder line provision) for normal and emergency power system. If computedload is more than the specified guidelines, justification must be clearlyindicated on submitted plans for Lessors evaluation and approval inadvance:

DRY GOODS TENANT: AREA NORMAL EMERGENCYa. 50m2 & below 40AT,1PH 200wattsb. Over 50m2 to 100m2 60AT, 1PH 250wattsc. Over 100m2 to 200m2 60AT, 3PH 400wattsd. Over 200m2 to 300m2 75AT, 3PH 500wattse. Over 300m2 to 450m2 100AT, 3PH 550wattsf. Over 450m2 125AT, 3PH 750watts

FOOD TENANTS: AREA NORMAL EMERGENCY

a. 50m2 & below 60AT, 1PH 15AT, 1PHb. Over 50m2 to 100m2 60AT, 3PH 15AT, 1PHc. Over 100m2 to 200m2 75AT, 3PH 30AT, 1PHd. Over 200m2 to 300m2 100AT, 3PH 40AT, 1PHe. Over 300m2 to 450m2 125AT, 3PH 60AT, 1PHf. Over 450m2 150AT, 3PH 60AT, 1PH

2.9 Electrical plan should be signed and sealed by a duly RegisteredProfessional Electrical Engineer.

2.10 Provide metal backing for the wiring installation of Panaflex signages.

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1.1 Cooling air from centralized air-conditioning system to be provided byLessor from main duct taps. Modifications to branch ductwork and/or ceilingdiffusers to be at Lessees expense and must be clearly indicated onsubmitted plans for Lessors written approval in advance.

1.2 Cooling water to be provided be Lessor from taps to chilled watermains (supply and return). All chilled water branch line piping andequipment (e.g.; fan coils, control valves, etc.) to be at Lessees expense andmust be clearly and fully specified/indicated on submitted plans for Lessorswritten approval in advance.

1.3 When a Lessee plans to operate (and need air-conditioning) duringhours in which the central chiller plant is not normally available, it shall bethe Lessors option to request that the Lessee provide electric driven directexpansion cooling equipment for use during these periods. The cost of thisequipment and any modifications to the electrical service to the Lessee

shall be at the Lessees expense. All electric power used by this equipmentshall pass through the Lessees sub-meter and be charged to the Lessee.Heat generating equipment such as condensers shall be installed outside thebuilding, location of which shall be designated by the Lessor.

2. DESIGN CRITERIA

2.1 All modifications to (or installation of new) equipment and systems shallbe in accordance with local codes and accepted engineering practice.

2.2 All modifications to existing branch ducts and/or diffusers and taps to

existing main ducts shall be at the Lessees expense.

2.3 Tap only to the branch duct stab-out provided by the Lessor.

2.4 Tapping below or bottom of the main duct is not allowed.

2.5 All duct insulation installation should be provided with continuous G.I.corner beads protection.

AIRCONDITIONING

2.1I For percentage rent tenant only provision of diameter PVCconduit pipe for electronic cash register / PC-POS (s).

2.12 All electrical works shall be under the direct supervision of dulyRegistered Master Electrician (RME) or Registered Electrical Engineer (REE).

3. TESTING & COMMISSIONINGLessees electrical contractor will submit a Certificate ofCommissioning of the electrical system . Lessor shall have the right towitness any or all of the final measurement shown in the certificate ofcommissioning. The certificate of commissioning shall include at least of thefollowing items (Final readings after all balancing adjustments have beenmade) :

3.1 Balancing of load3.2 Current reading during lean and peak load ( main and branches)3.3 Megger testing (main and branches)3.4 Voltage reading (main branches)3.5 Tagging of loads using manual or electronic Dymo Machine.

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2.6 All modifications to existing chilled water branch piping and/or pipingaccessories and taps to existing chilled water mains shall be at the Lesseesexpense.

2.7 Taps to the main air ducts shall be a simple 450 takeoff. No splitterdamper will be allowed on taps to the main ducts. Provide manualadjustable opposed volume damper (OVD) per diffuser.

2.8 All air-conditioning branch ductwork shall be a designed andconstructed to conform fully to local codes and the requirements of the mostcurrent SMACNA Guidelines HVAC DUCT CONSTRUCTION STANDARDS

METAL AND FLEXIBLE for 1INWG Pressure Class orgreater.

2.9 All flexible duct shall be installed in strict compliance with SMACNAguidelines and suspended to prevent kinks and air blockage.

2.10 The maximum allowed length for flexible ducts shall be 5 meters.

2.11 Where flexible duct is used to connect to supply air diffusers , theconnection shall be made to a hard sheet-metal colar to prevent kinking.

2.12 All branch ducts (and taps to existing main ducts) shall be properlysealed to prevent air leakage in excess of that required by SMACNALeakage Class C with CL=24 CFM/100FT

2at 1.0 INWG.

2.13 All branch ducts shall be adequately insulated to prevent condensationand water damage to the spaces through which they pass. All insulationused shall conform to local code requirements for flame spread and smokedensity but shall not exceed a Flame Spread Index of 25 or a smoke densityof 50 when tested as a composite installation including insulation,facing materials, tapes and adhesives as applied.

2.14 Air conditioning and ventilation designs must provide proper coolingand ventilation to the conditioned space in accordance with all local codesand accepted engineering practice. Gross system over-sizing will not beallowed.

2.15 Taps for chilled water (supply and return) branch lines shall beinstalled with isolation valves located at the point of connection.

2.16 All chilled water (supply and return) branch lines shall be adequatelyinsulated to prevent condensation and water damage to the spaces throughwhich they pass (same flame spread index and smoke density limitations asitem #10 above).

2.17 All Fan Coil Units (FCU) shall be installed with 2-way control valvesproperly sized for the CVcorresponding to the flow they serve and a wideopen pressure drop of 10FTWG.

2.18 For FCU installed above ceiling or concealed type provide air returnduct plenum with ceiling type grills to avoid getting return warm and strayair above ceiling. FCU should not be installed near exhaust system or directlyabove the kitchen cooking area.

2.19 Chilled water strainers and maximum flow limiting valves are notrequired and not encouraged.

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1. DESIGN CRITERIA

1.1 All steam, vapors, heat , odors and moisture producing areas andhigh-heat producing equipment and appliances must be exhausted byspecial mechanical exhaust systems. (Type- I Exhaust Hood :designed tocollect & remove all types of cooking effluent from the exhausted air andType- II Exhaust Hood :designed to collect and remove only steam , vapors,heat and odor).

1.2 Special exhaust systems shall be designed to prevent vapors, heat,odors and/or moisture from migrating the Mall and into Lessorsair-conditioning systems.

1.3 All hoods, ductwork and exhaust systems must be designed in strictcompliance with local codes AND the Kitchen Exhaust Systems Guide, ineach aspect using the more conservative as the basis for design.

1.4 A minimum of 70% of the kitchen hood exhaust air flow must be madeup with unconditioned makeup fresh air introduced directly into the hood.

1.5 All grease hoods shall extend a minimum horizontal distance of150mm (6) beyond the edge of the cooking surface on all open sides. Thisdistance is to be measured from the inside lip of the hood. Note: Theminimum 6 overhang may not be sufficient to capture all of the smoke,vapors, or grease generated by smoke cooking equipment. A 12 18overhang is recommended for large or stacked ovens, conventionalsteamers, large tilting kettles, and bainmaries. A 12 -18 overhang at theside of the hood is also recommended for char broilers when the equipmentis located at the end of the cook line. (The minimum recommendedoverhang around the perimeter of an island hood installed over solid fuelcooking equipment is 12).

1.6 All fans used in grease duct systems and fresh-air duct system must beof a type that permits adjustments to capacity during final testing andbalancing. Fans testing capacity records (i.e.; fan curve and otherdocuments) should be available.

1.7 Fans should be constructed for the purpose of exhaust system. It shouldhave a cleanout openings equipped with tight fitting doors (with latches thatwill hold the door tightly closed).

1.8 Rigid ceiling manhole and catwalk along the exhaust duct and blowershould be provided for effective maintenance.

1.9 All ductwork used on grease systems must be at least 16 gage carbonsteel or 18 gage stainless steel with all joints and seams made withcontinuous liquid-tight welded on the external surface of the ductwork. Any

VENTILATION

3.7 Submit Manufacturers Certificate and Literature complete withspecifications of FCU.

NOTE: The Lessee must advise the Lessor at least 24-hours in advance ofhis intention to do system commissioning so the Lessor can confirm that allpertinent central systems are operating without mechanical defects. For allFinal readings, the Certificate of Commissioning must show theDATE and TIME that the readings were made so they can be correlated tocentral plant and system EBAS/BMS data recorded at that same time.

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portion of the ducting that is inaccessible from the duct entry or dischargeshall be provided with cleanout openings. Cleanout openings shall beequipped with tight fitting doors that are constructed of the samematerial and thickness as the ducting. The doors shall be equipped withlatches that will hold the door tightly closed. Doors shall be designed so thatthey can be opened without the use of tools.

1.10 The vertical distance between the lower lip of the hood and thecooking equipment surface shall not exceed 4-feet.

1.11 Air velocity in sections of grease duct shall be maintained between aminimum of 500 FPM and a maximum of 2,500 FPM.

1.12 All horizontal grease ductwork must be properly slopped to the hoodit serves or an approved grease reservoir. Slope shall be at least 2% for runsless than 75 feet between reservoirs and 8.3% for runs greater than 75 feetbetween reservoirs, per attached guidelines.

1.13 No dampers of any type may be installed in grease ducts.

1.14 All grease hoods and associated duct systems must, through eitherclearances or fire rated insulation, conform to all local codes AND theKitchen exhaust system guide as follows:

Exhaust fans. Exhaust fan housings serving a Type 1 hood shall beconstructed of steel.

Exception: Fans listed and labeled as power roof ventilators forrestaurant cooking appliances.

Fan motor. Exhaust fan motors shall be located outside the exhaustairstream.

1.15 Grease diverter. Where a centrifugal fan with horizontal discharge islocated outside the building, a duct or duct fitting connected to the fan outletthat diverts the discharge from the grease exhaust duct system in anupward direction shall comply with the following conditions:

- The duct or duct fitting shall be constructed of metal.- The maximum total developed length of the duct or duct fitting measured

along the centerline shall not exceed three times the vertical dimension ofthe fan outlet.- The duct or duct fitting shall be provided with openings at the lowest pointto permit drainage of grease to an approved collection device.

1.16 Grease duct materials. Grease ducts serving a Type 1 hood shall beconstructed of steel not less than 0.055 inch (1 mm) (No. 16 gauge) inthickness or stainless steel not less than 0.044 inch (1 mm) (No. 18 gauge)in thickness.

1.17 Factory-built commercial kitchen ducts. Listed and labeled

factory-built commercial kitchen ducts shall be installed in accordance withthe manufacturers installation instruction for the duct. Ducts shall bedesigned for the type of cooking appliance and the hoods served.

1.18 Joints and seams of grease ducts. Joints and seams of grease ductsshall be made with a continuous liquid-tight weld or braze made on theexternal surface of the duct system. A vibration isolation connector shallconsist of nonbustible packing in a metal sleeve joint of an approved design.

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1.19 Grease duct supports. Grease duct bracing and supports shall be ofnonbustible material securely attached to the structure and designed tocarry gravity and seismic loads within the stress limitations of the buildingcode. Bolts, screws, rivets and other mechanical fasteners shall notpenetrate duct walls.

1.20 Nongrease ducts. Nongrease ducts and plenums serving Type IIhoods shall be constructed of rigid metallic materials. Duct bracing andsupports shall comply. Ducts subjects to positive pressure shall beadequately sealed.

1.21 Corrosion protection. Ducts exposed to the outside atmosphere orsubject to a corrosive environment shall be protected against corrosion in anapproved manner.

1.22 Prevention of grease accumulation. Duct systems serving a Type 1hood shall be constructed and installed so that grease cannot collect in anyportion thereof, and the system shall slope not less than one-fourth unitvertical in 12 units horizontal (2-percent slope) toward the hood or towardan approved grease reservoir. Where horizontal ducts exceed75 feet (22, 860 mm) in length, the slope shall be not less than one unitvertical in 12 units horizontal (8.3-percent slope). Where a centrifugal fan isutilized, it shall be positioned so that the discharge will not impinge on theroof. Other equipment or parts of the structure. A vertical discharge fanshall be manufactured with an approved drain outlet at the bottom of thehousing to permit drainage of grease to an approved grease reservoir.

1.23 Cleanouts and other openings. Grease duct systems shall not haveopenings therein other than those required for proper operation andmaintenance of the system. Any portion of such system having sectionsinaccessible from the duct entry or discharge shall be provided with cleanoutopenings. Cleanout openings shall be equipped with tight-fitting doorsconstructed of steel having a thickness not less than that required for theduct. Doors shall be equipped with a substantial method of latching,sufficient to hold the door tightly closed. Doors shall be designed so thatthey are operable without the use of a tool.

1.24 Horizontal cleanout. Cleanouts shall be located not more than 20feet (6096 mm) apart on horizontal sections of ducts. The cleanouts shallbe located on the side of the duct having a minimum opening dimension of12 inches (305 mm) or on the width of the duct where less than 12 inches(305 mm).

1.25 Duct enclosure. A grease duct serving a Type 1 hood that penetratesa ceiling, wall or floor shall be enclosed from the point of penetration to theoutlet terminal. A duct shall only penetrate exterior walls at locations whereunprotected openings are permitted by the building code. Ducts shall beenclosed in accordance with the building code requirements for shaftconstruction. The duct enclosure shall be sealed around the duct at thepoint of penetration and vented to the outside of the building through theuse of weather-protected openings. The enclosure shall be separated fromthe duct by a minimum of 6 inches (152 mm) and a maximum of 12 inches(305 mm) and shall serve a single grease exhaust duct system.Exception: The shaft enclosure provisions of Section j shall not be requiredwhere a duct penetration is protected with a through-penetration protectionsystem tested in accordance with ASTM E 814 having an F and T ratingequal to the fire-resistance rating of the assembly being penetrated and

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where the surface of the duct is continuously covered on all sides from thepoint at which the duct penetrates a ceiling wall or floor to the outletterminal with a listed and labeled material, system, method of constructionor product.

1.26 Fire resistive access opening. Where cleanout openings are located inducts within a fire-resistance-rated enclosure, access openings shall beprovided in the enclosure at each cleanout point. Access openings shal beequipped with tight-fitting sliding or hinged doors that are equal in fireresistive protection to that of the shaft or enclosure.

1.27 Air velocity. Grease ducts systems serving a Type 1 hood shall bedesigned and installed so as to provide an air velocity within the duct systemof not less than 1,500 feet per minute (7.6m/s) and not greater than 2,500feet per minute(13m/s).

1.28 Separation of grease duct system. A separate grease duct systemshall be provided for each Type 1 hood. A separate grease duct system isnot required where all the following condition are met:

M.1 All interconnected hoods are located within the same story:M.2 All interconnected hoods are located within the same room or inadjoining rooms; andM.3 Interconnecting ducts do not penetrate assemblies required to befire-resistance rated.

1.29 Clearances. Exposed grease duct systems serving a Type 1 hood shallhave a clearance from unprotected combustible construction of not lessthan 18 inches (457 mm) or not less than 3 inches (76 mm), where thecombustible construction is protected with a noncombustible material havinga minimum 1 hour fire-resistance rating.

1.30 Exhaust outlets. Exhaust outlets for grease ducts serving commercialfood heat-processing equipment shall extend through the roof unlessotherwise approved by the code official. The termination of such extensionshall be not less than 2 feet (610 mm) above the roof surface, not less than10 feet (3048mm) horizontally from parts of the same or contiguousbuildings, adjacent property lines and air intakes openings into any building,and shall be located not less than 10 feet (3,048 mm) above the adjoining

grade level.Exceptions:1. Exhaust outlets shall terminate not less than 5 feet (1,524 mm) froman adjacent building, adjacent property line and air intake opening into abuilding where air from the exhaust outlet discharges away from suchlocations.2. Where approved by the code official, this section shall not apply toengineered air-recovery systems that recalculate the exhaust to the roomin which the hood is located.

1.31 All grease hoods must conform to local fire codes with respect to firesuppression and extinguishing systems.

1.32 Use stainless Self-Compensating Hood type of hoods.

1.33 All hood filters should be baffle type and shall be installed at an anglenot less than 45O from the horizontal and shall be equipped with a drip side

gutter and oil collector tray and avoids grease dripping into the food. Filtersshall be installed in frames or holders with handles so as to be readilyremovable without the use of tools, except where the system is designed for

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in-place cleaning. All grease collecting equipment should be accessible forcleaning.

1.34 Use fire-rated and leak-proof non-asbestos materials for machineflexible connector (submit sample for approval).

1.35 Vibrator isolator should be provided to all rotating equipment.

1.36 Pop rivets, metal screws, or other similar exposed fasteners shall not beused on the internal surfaces of the hood.

1.37 Every hood shall be securely fastened in place by noncombustiblesupports. Exposed support hangers shall be of an easily clean able designand construction. Threaded rods and chains are not acceptable.

1.38 Lighting fixtures installed inside exhaust hoods shall be marked, Foruse within commercial cooking hoods, or equivalent explosion proof fixture.

2. Commercial Kitchen Hoods

2.1 Where required. Hoods shall installed at or above all commercial foodheat-processing equipment. Included are deep fat fryers; broilers; fry grills;steam-jacketed kettles; hot-top ranges; ovens; barbecues; rotisseries;dishwashing machines and similar equipment. For the purpose of thissection, a food-processing establishment shall include any building or aportion thereof used for the processing of food.

Exception: Food heat-processing equipment installed within a dwellingunit.

2.2 Factory-built commercial kitchen hoods. Factory-built commercial hoodsshall comply.

2.2.1.a Approval of hoods. Listed and labeled factory-built commercialexhaust hoods tested in accordance with UL 710 shall be installed inaccordance with the manufacturers installation instructions. The exhausthood shall be designed for the type of cooking appliance served, and shallbe designed to confine cooking vapors and residues within the hood.

2.2.1.b Other type hoods. Factory-built commercial exhaust hoods that arenot tested in accordance with UL 710 shall conform to all of therequirements.

2.2.2 Type I and Type II hoods. Type I hood shall be installed at or aboveall commercial food heat-processing equipment that produces grease vaporsor smoke. A Type I or Type II hood shall be installed at or above allcommercial food heat-processing equipment that produces fumes, steam,odor or heat.

2.2.3 Domestic cooking appliances used for commercial purposes.Domestic cooking appliances utilized for commercial purposes shall beprovided with Type I or II hoods as required for the type of equipment andprocesses.

2.2.4 Solid fuel. Type I hood for use over solid fuel-burning cookingequipment shall discharge to an exhaust system is dependent of otherexhaust systems.

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2.3 Fuel-burning appliances. Where vented fuel-burning appliances arelocated in the same room or space as the hood provisions shall be made toprevent the hood system from interfering with normal operation of theappliance vent.

2.4 Materials. Type I and II hoods shall be constructed of materialsconforming D.1 or D.2 or other approved material.

2.4.1 Galvanized steel. Galvanized steel for Type I hood construction shallhave a minimum thickness of 0.03 inches (0.8 mm) (No. 22 gauge).Galvanized steel for Type II hood construction shall have a minimumthickness of 0.24 inch (0.6 mm) (No. 24 gauge).

2.4.2 Stainless steel and copper. Stainless steel for the construction ofhoods shall have a minimum thickness of 0.03 inch (0.8 mm) (No. 22

gauge). Copper for the construction of hoods shall be of copper sheetsweighing not less than 24 ounces per square foot (7 kg/m2).

2.5 Supports. Hoods shall be secured in place by noncombustible supports.

2.6 Joints and seams. External joints and seams shall be welded liquidtight.

2.7 Cleaning and grease gutters. A hood shall be designed to provide forthrough cleaning of the entire hood. Grease gutters shall drain to anapproved collection receptacle that is fabricated, designed and installed tobe accessible for cleaning.

2.8 Clearances for Type I hood. Type I hood shall be installed with aclearance to combustibles of not less than 18 inches (457 mm), or not lessthan 3 inches (76 mm) where the combustible material is protected withnoncombustible materials having a minimum 1-hour fire-resistance rating onthe hood side. Hoods located less than 12 inches (305 mm) from ceiling orwall shall be flashed solidly with materials specified in D.1 & D.2 ornoncombustible materials having a minimum 1-hour fire-resistance rating.

2.9 Hoods penetrating a ceiling. Type I hoods or portions thereofpenetrating a ceiling, wall or furred space shall comply with all therequirements.

2.10 Grease filters. Type I hoods shall be equipped with approved greasefilters designed for the specific purpose. Grease-collecting equipment shallbe accessible for cleaning. The lowest edge of a grease filter located abovethe cooking surface shall be not less than the height specified.

Minimum Distance between the Lowest Edge of a Grease Filter and theCooking Surface or the Heating Surface.

2Without exposed flame

Height above cooking surface(feet)

Type of Cooking Equipment

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3 Exposed charcoal and charbroil-type

2Exposed flame and burners

For SI: 1 foot = 304.8 mm

2.11.1 Criteria. Filters shall be of such size, type and arrangement as will

permit the required quantity of air to pass through such units at rates notexceeding those for which the filter or unit was designed or approved. Filterunits shall be installed in frames or holders so as to be readily removablewithout the use of separate tools, unless designed and installed to becleaned in place and the system is equipped for such cleaning in place.Removable filter units shall be of a size that will allow them to be cleaned inan dishwashing machine or pot sink. Filter units shall be arranged in place orprovided with drip-intercepting devices to prevent grease or othercondensate from dripping into food or on food preparation surfaces.

2.11.2 Mounting position. Filters shall be installed at an angle greater than

45 degrees (0.79 rad) from the horizontal and shall be equipped with a driptray beneath the lower edge of the filters.

2.12 Canopy size and location. The inside edge of canopy-type commercialcooking hoods shall overhang or extend a horizontal distance of not lessthan 6 inches (152 mm) beyond the edge of the cooking surface, on allopen sides. The vertical distance between the lip of the hood and thecooking surface shall not exceed 4 feet (1219 mm).

2.13 Non canopy size and location. Non canopy-type hoods shall belocated a maximum of 3 feet (914 mm) above the cooking surface. The

edge of the hood shall be set back a maximum of 1 foot (305 mm) fromthe edge of the cooking surface.

2.14 Capacity of hoods. Canopy-type commercial cooking hoods shallexhaust a minimum quantity of air,

Where:A = the horizontal surface area of the hood, in square feet (m2).D = distance in feet (mm) between the lower lip of the hood and thecooking surfaceP = that part of the perimeter of the hood that is open, in feet (mm).Q = quantity of air, in cubic feet per minute (L/s).

Where cooking equipment is installed back to back and is covered by acommon island-type hood, the airflow required shall be calculated usingthe formula for a minimum of three sides exposed. Airflow requirementsfor Type II hoods shall be in accordance with the requirements forlow-temperature appliance hoods.

2.15.1 Solid fuel - burning cooking equipment. The minimum airflow forexhaust systems used for solid fuel-burning cooking equipment,

grease-burning charbroilers and similar equipment shall be:

Number of exposed sides Formula For SI:4 (island or cental hood) Q - 300A Q = 0.46A3 or less Q = 200A Q = 0.31A

Alternate formula Q = 100PDQ = 0.16PD

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1. DESIGN CRITERIA

1.1 Lessees sanitary system, vent and domestic water piping shouldconform to all local requirements and code standards.

1.2 Check stab-out provisions (potable water line, vent, kitchen waste anddomestic waste) on-site before preparation of drawing plans.

1.3 Use G.I. Schedule 40 pipe or Zero leak fusion type pipe for cold waterline. Indicate on the plan location of water meter.

1.4 Provide 3-ply water proofing on all kitchen, toilet, sink and lavatoryareas.

1.5 Provide 5-gallons minimum capacity of grease traps on all kitchen sinks.

PLUMBING/SANITARY DESIGN

1. FACILITIES CONNECTIONBasic sprinkler heads provision 165OF PENDENT TYPE to be provided bythe Lessor. Any modification / adjustments works to be at lessees expenseand must be clearly indicated on submitted plans for Lessors approval.

2. DESIGN CRITERIA

2.1 Use 212OF sprinkler head for kitchen

2.2 Use upright sprinkler head for tenant with open ceiling and pendentsprinkler head for tenant with ceiling.

2.3 Maximum distance between sprinkler heads should be 3-meters.Radius covered by sprinkler head is 1.5-meter; hence, design a number ofsprinkler heads to cover/ serve all the area.

2.4 Provide rigid hangers and supports.

2.5 Sprinkler pipe should be Schedule 40 and painted red. G.I. pipe is notallowed.

2.6 Provide rigid hanger 12 from the sprinkler head.

3. TESTING & COMMISSIONING

3.1 Conduct hydrostatic leak testing prior to tapping from the stab-outprovision.

3.2 Upon completion of work, Lessees contractor will submit aCertificate ofCommissioningfor all sprinkler works. Lessor shallhave the right to inspect and witness any or all of the final testing shown inthe certificate of commissioning.

SPRINKLERSYSTEM

2. Measured air flow at each kitchen hood and fresh air delivery point3. Static and total air pressure at inlet and discharge of each fan /blower4. Operating RPM of each fan/ blower5. Electric current draw of each fan/ blower6. Static and total air pressure in the Lessees ductwork at the point ofconnection to the exhaust / fresh air main ducts

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1.1 A centralized gas system is installed by the LESSOR. All food LESSEEwho will use gas for their cooking shall tap to the system through a stuboutprovided by the LESSOR.

1.2 LESSOR shall provide the gas meter through the malls gas contractor.Gas meter shall be installed simultaneously with the tapping of LESSEEs gassystem to the malls. Coordinate with SCMC Administration Office on the

schedule of Tapping.

2. DESIGN CRITERIA

2.1 All pipeline joints shall be full welded except for thread and flangeconnections such as ball valves meters, regulators, etc.

CENTRALIZED GASSYSTEM

1. Provide CHB and fire bricks / fire insulation (from floor to slab) of allsurrounding walls of cooking equipment.

2. Provide adequate and appropriate fire extinguisher for kitchen in

accordance with PD 1185.

KITCHEN

1.6 Provide Floor Clean-out for every change in direction and for every3-length of pipe for straight line connection.

1.7 Use cast iron pipe for sewer line using steam washing and PVC forordinary sewer line.

1.8 Provide rigid supports and hangers for all installation.

1.9 Mall floor cleanout should not be fully covered with tiles.

1.10 All floor drain should be provided with bolted strainer.

1.11 Provide MWSS calibrated water meter

1.12 Use color coding of utility pipes:Fire Protection -REDPotable cold water line (painted all throughout) -BLUEKitchen waste pipe (2 strip at every 1-meter) -ORANGEDomestic (toilet) soil pipe (2 strip at every 1-meter) -BLACKVent pipe ( 2 strip at every 1-meter) -GREENDownspout/ storm drain pipe (2 strip at every 1-meter) -WHITEGas Line -YELLOW


2.1 Conduct 24-hours flood testing of water proofing prior to floor topping.

2.2 Conduct hydrostatic leak test of piping works prior to tapping to themain stab-out.

2.3 Upon completion of work, Lessees contractor will submit aCertificate of Commissioningfor all plumbing works. Lessor shallhave the right to inspect and witness any or all of the final testing shown inthe certificate of commissioning.

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2.2 PIPING WORKS -PIPES-B.I., Seamless, schedule 80 from tank to 1st

stage regulator, schedule 40 from 1 ststage regulator to equipment. TANKFITTINGS (elbows, tees, etc.) - schedule 80 from tank to 1 ststage regulators,schedule 40 from 1ststage regulator to equipment. FLANGES-Weld Neck

ASME 300 lbs before 1ststage regulator, ASME 150 lbs after 1 ststageregulator. GASKET-Spiral Wound Gasket. FLANGE TYPE BALLVALVE-ASME 300 lbs before 1ststage regulator, ASME 150 lbs. After 1st

stage regulator. THREADED TYPE BALL VALVE - 1000 WOG RatingsStainless Steel Single piece body. STUD BOLTS - B7, tool steel.

2.3 Gas lines shall not be embedded in walls and floors.

2.4 Provide rigid supports for every pipe bend and for every meter run ofpipe. Brackets shall be installed with a minimum distance of 3 meters or asper required. All pipeline seated on supports shall hold tightly using u-bolts.

2.5 Provide ball valve for every branch outlet.

2.6 Do not use rubber hose for connection to cooking equipment. Useheavy-duty hose or metal braided hose rated at 300 psi.

2.7 Provide pressure gauge at main manifold.

2.8 Install Anti-leak Safety Device at main manifold and branch outlets.

2.9 Branch outlets shall be not lower than 60 cm from the floor finish.

2.10 Gas hoses or flexible connectors shall not sag more than 10 cm.

2.11 Maximum length of flexible connector shall be 30 cm.

2.12 Painting of gas line - QDE Paint two (2) coats. Lemon Yellow onPipes, Black on Pipe Support, PRIMER Two (2) coats


3.1 Leak test pipeline before 1stregulator manifold at 150 psig for aminimum period of 12 hrs. and 100 psig after 1ststage regulator manifoldfor a minimum period of 2 hrs. using nitrogen. Submit certificate of leaktesting from LPG pipeline contractor/installer.

3.2 LESSEE shall submit to SCMC office a certification on the safeoperation of their gas system signed by both the mall and LESSEEs gascontractors.

3.3 LESSEE shall not be allowed to open without their gas systemundergoing leak testing and a certificate submitted to SCMC AdministrationOffice.

EVERY TENANT IS REQUIRED TO OBSERVE AND COMPLY WITHTHE CONSTRUCTION GUIDELINES.

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Documents

Construction Guidelines - SM Lucena