Table of Contents I. BASIC REQUIREMENTS TO BE SUBMITTED.................. SUBMITTED........................................... ...........................................1 ..................1 A. PRE-CONSTRUCTION........................... PRE-CONSTRUCTION.................................................... .................................................. ......................................1 .............1 B. DURING CONSTRUCTION............................. CONSTRUCTION...................................................... .................................................. ..............................1 .....1 C. POST CONSTRUCTION / PRE-OPERATION.... PRE-OPERATION............................. .................................................. ............................2 ...2 II. DRAWING SUBMISSION AND APPROVAL........................................... APPROVAL................................................................2 .....................2 A. DESIGN DRAWINGS................................. DRAWINGS.......................................................... .................................................. .................................................. ............................2 ...2 B. WORKING DRAWINGS............................... DRAWINGS........................................................ .................................................. ................................3 .......3 .......................................................................3 .....................3 1. ARCHITECTURAL DRAWINGS .................................................. ........................................................................ ..............................3 .....3 2. ELECTRICAL DRAWINGS ............................................... ......................................................................... .............................3 ....3 3. AIRCONDITIONING PLAN ................................................ .......................................................................... .........................................4 ................4 4. PLUMBING PLAN ................................................. ............................................. ................................................ ..................................................4 ..4 5. GAS SYSTEM ............................................. ......................................................................... ......................................4 .............4 6. STRUCTURAL PLAN ................................................ ........................................................4 7. MECHANICAL / EXHAUST / VENT PLAN ........................................................4 ......................................................................... .........................................5 ................5 8. SPRINKLER PLAN ................................................ ......................................................................... .............................................5 ....................5 9. SIGNAGE PLAN ................................................ ........................................................................... ..............................................5 .....................5 10. PERSPECTIVE .................................................. C. PHYSICAL CONDITION CONDITION OF LEASED PREMISES.................................. PREMISES.................................................5 ...............5 III.CONSTRUCTION............................ III.CONSTRUCTION... .................................................. .................................................. .................................................5 ........................5 A .APPROVALS..................... .APPROVALS.............................................. .................................................. .................................................. ..................................5 .........5 B. PERMITS AND LICENSES................................................................. LICENSES.....................................................................................6 ....................6 C. CODES........................ CODES................................................. ................................................... ................................................... .......................................6 ..............6 D. PUBLIC SAFETY........................... SAFETY.................................................... .................................................. ...............................................6 ......................6 E. INSURANCE.............................. INSURANCE....................................................... .................................................. .................................................. ..........................6 .6 F. MOVEMENTS/ DELIVERY DELIVERY OF CONSTRUCTION MATERIALS, MATERIALS, SUPPLIES AND EQUIPMENT................ EQUIPMENT......................................... .......................................7 ..............7 ........................................................................ ....................................7 ...........7 1. Mall not not yet Operational ............................................... .......................................................................... ..........................................7 .................7 2. Mall is Operational ................................................. G. CONSTRUCTION HOURS................................. HOURS.......................................................... .................................................. ..........................7 .7 ........................................................................ ....................................7 ...........7 1. Mall not not yet Operational ............................................... .......................................................................... ..........................................7 .................7 2. Mall is Operational ................................................. H. IDENTIFICATION IDENTIFICATION SYSTEM............................................. SYSTEM...................................................................... ......................................7 .............7 I. UTILITIES AND FACILITIES.......................... FACILITIES.................................................... ................................................... ...............................8 ......8 J. GUIDELINES FOR CONSTRUCTION WORKERS..................... WORKERS.............................................. ...........................8 ..8 K. FINAL INSPECTION INSPECTION OF PREMISES................................................ PREMISES....................................................................8 ....................8
IV. ARCHITECTURAL ARCHITECTURAL STANDARDS..................... STANDARDS.............................................. .................................................. ................................8 .......8 A. GENERAL GUIDELINES.................................... GUIDELINES............................................................. .................................................. .........................8 8 B. ARCHITECTURAL ARCHITECTURAL DESIGN CRITERIA.......................... CRITERIA................................................... .....................................9 ............9 ........................................................................ .................................................. ....................................9 ...........9 1. FLOOR ............................................... ............................................................................ ............................................9 ...................9 2. STORE FRONT ................................................... .......................................................................... .................................................. .........................9 9 3. ENTRANCES ................................................. .......................................................................... .................................................. ...............................9 ......9 4. CEILING ................................................. ........................................................................ ...........................................10 ..................10 5. ROLL-UP DOORS ............................................... .........................................................10 6. ELECTRONIC CASH REGISTER/POS .........................................................10 ........................................................................... ................................................10 .......................10 7. MEZZANINE .................................................. .......................................................................... ....................................10 ...........10 8. SIGNAGE CRITERIA................................................. C. ELECTRICAL................... ELECTRICAL............................................ .................................................. .................................................. ................................10 .......10
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........................................................................... .........................10 10 1. FACILITIES CONNECTION .................................................. ......................................................................... ..........................................11 ................11 2. DESIGN CRITERIA............................................... .....................................................................12 ...................12 3. TESTING & COMMISSIONING .................................................. D. AIRCONDITIONING.................... AIRCONDITIONING............................................. .................................................. ...........................................12 ..................12 ........................................................................... .........................12 12 1. FACILITIES CONNECTION .................................................. ............................................................................ .....................................13 ............13 2. DESIGN CRITERIA................................................... .....................................................................14 ...................14 3. TESTING & COMMISSIONING .................................................. E.VENTILATION....................................................................................................15 1. DESIGN CRITERIA.................. CRITERIA............................................ ................................................... ............................................ ................... 15 2. COMMERICIAL KITCHEN HOODS............................................. HOODS................................................................ ................... 19 ......................................................................22 .......................22 3. TESTING & COMMISSIONING ............................................... ........................................................................... ......................................22 ............22 F. SPRINKLER SYSTEM................................................. 1. FACILITIES CONNECTION................. CONNECTION.......................................... ................................................... .................................. ........ 22 2. DESIGN CRITERIA.................. CRITERIA........................................... .................................................. .............................................. ..................... 22 ......................................................................22 ...................22 3. TESTING & COMMISSIONING ................................................... ..................................................................... ..................... 23 G. PLUMBING/SANITARY PLUMBING/SANITARY DESIGN................................................ 1. DESIGN CRITERIA.................. CRITERIA........................................... .................................................. .............................................. ..................... 23 .....................................................................23 ...................23 2. TESTING & COMMISSIONING .................................................. ........................................................................... .................................................. ............................... ...... 24 H. KITCHEN.................................................. ......................................................................... ........................ 24 I. CENTRALIZED GAS SYSTEM................................................. 1. FACILITIES CONNECTION................. CONNECTION.......................................... ................................................... .................................. ........ 24 2. DESIGN CRITERIA...................................... CRITERIA............................................................... .................................................. ......................... 24 ......................................................................25 ........................25 3. TESTING & COMMISSIONING ..............................................
OPC-_-2002 Pa e 2 o 30
........................................................................... .........................10 10 1. FACILITIES CONNECTION .................................................. ......................................................................... ..........................................11 ................11 2. DESIGN CRITERIA............................................... .....................................................................12 ...................12 3. TESTING & COMMISSIONING .................................................. D. AIRCONDITIONING.................... AIRCONDITIONING............................................. .................................................. ...........................................12 ..................12 ........................................................................... .........................12 12 1. FACILITIES CONNECTION .................................................. ............................................................................ .....................................13 ............13 2. DESIGN CRITERIA................................................... .....................................................................14 ...................14 3. TESTING & COMMISSIONING .................................................. E.VENTILATION....................................................................................................15 1. DESIGN CRITERIA.................. CRITERIA............................................ ................................................... ............................................ ................... 15 2. COMMERICIAL KITCHEN HOODS............................................. HOODS................................................................ ................... 19 ......................................................................22 .......................22 3. TESTING & COMMISSIONING ............................................... ........................................................................... ......................................22 ............22 F. SPRINKLER SYSTEM................................................. 1. FACILITIES CONNECTION................. CONNECTION.......................................... ................................................... .................................. ........ 22 2. DESIGN CRITERIA.................. CRITERIA........................................... .................................................. .............................................. ..................... 22 ......................................................................22 ...................22 3. TESTING & COMMISSIONING ................................................... ..................................................................... ..................... 23 G. PLUMBING/SANITARY PLUMBING/SANITARY DESIGN................................................ 1. DESIGN CRITERIA.................. CRITERIA........................................... .................................................. .............................................. ..................... 23 .....................................................................23 ...................23 2. TESTING & COMMISSIONING .................................................. ........................................................................... .................................................. ............................... ...... 24 H. KITCHEN.................................................. ......................................................................... ........................ 24 I. CENTRALIZED GAS SYSTEM................................................. 1. FACILITIES CONNECTION................. CONNECTION.......................................... ................................................... .................................. ........ 24 2. DESIGN CRITERIA...................................... CRITERIA............................................................... .................................................. ......................... 24 ......................................................................25 ........................25 3. TESTING & COMMISSIONING ..............................................
OPC-_-2002 Pa e 3 o 30
Construction Guidelines
INTRODUCTION
The Construction Guidelines Guidelines Manual is designed to guide lessees on SCMC policies for store construction in the SM Supermalls. It is understood that the following Construction Guidelines Guidelines shall form an integral part of the Lease Contract, pursuant to Section 4 thereof.
May 2007
OPC-_-2002 Pa e 4 o 30
Part 1 Basic Requirements to be Submitted PRECONSTRUCTION
1. Submit colored storefront perspective on 15 ”x20” illustration board, scale 1:50 to Leasing Manager at Shopping Center Management Corp. - SM Corporate Offices, Building B, 1000 Bay Boulevard, SM Bay City, Pasay City . Once approved, tenant may proceed with detailed drawings to be submitted to the Mall Administration Office. Submit eight (8) sets of 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 LICENSED PROFESSIONAL ARCHITECTS AND ENGINEERS. 2. Once plans are approved, LESSEE must obtain the following and submit to the MALL ADMINISTRATION OFFICE: a. - Building Permit from Building Official, City Hall submitting: Five (5) sets of SM-EDD approved plans Five (5) sets of duly completed application form Five (5) sets of specifications writing and detailed bill of Materials. - 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 ”x 1”) duly endorsed by the LESSEE. c. - Payment of Security Deposit and Construction Bond. PERMIT TO CONSTRUCT shall only be issued by SCMC ADMINISTRATION upon submission of ALL requirements.
DURING CONSTRUCTION
1. Building Permit. A copy to be posted on a conspicuous place. 2. Fire Extinguishers. Number required will depend on volume of hazard at construction site. Minimum of TWO units, 10 lbs. dry chemical (ABC). 3. Certificate of Final Electrical Inspection (CEI) LESSOR will provide temporary electric power to LESSEE. A meter and bill deposit will be required from LESSEE.
OPC-_-2002 Pa e 5 o 30 4. Construction plan approved by SM-EDD. A copy should be available at job site. POST CONSTRUCTION / PRE-OPERATION
*1. Mayor’s Permit 2. FOR PERCENTAGE RENT LESSEE ONLY . Installation of electronic cash register/ Point of Sales connected to LESSOR’s network. The last mile connection will be for the account of LESSEE. ECR/ POS should be duly registered with BUREAU OF INTERNAL REVENUE and 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 injury and property damage to third parties with a minimum coverage of P500,000.00. 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. LESSEE shall request in writing to SCMC ADMINISTRATION for FINAL INSPECTION of the construction which should be scheduled at least three (3) days before the intended store opening. 8. LESSOR has the right to restrain store opening depending upon the degree of deficiencies stipulated in the final inspection report. 9. After compliance with the pre-operating requirements, SCMC will issue clearance for LESSEE to start operation. *Governmental Permits, whenever applicable.
OPC-_-2002 Pa e 6 o 30
Part 2 Drawing Submission and Approval FOREWORD
LESSOR’s approval of Design and Working Drawing is required prior to the commencement of LESSEE’s construction. It is understood that all comments and notations made by LESSOR on Working Drawings are acceptable, approved, and have to be implemented by the LESSEE.
DESIGN DRAWINGS
1. LESSEE shall submit to Mall Administration eight (8) sets of Design and Working Drawings for review and approval. 2. LESSOR shall return to LESSEE two (2) sets of APPROVED plans. One copy to be kept at job site.
WORKING DRAWINGS
(Scale 1:50 m at 20 “ x 30 “) LESSEES are required to visit actual site and take actual measurements PRIOR to preparation of plans. LESSEE’s Working Drawing shall include, but are not limited to the following:
1. ARCHITECTURAL (Complete with details and specification) DRAWINGS 1.1 Key plan showing perspective of storefront, location of premises within the Shopping Center. 1.2 Floor Plan 1.3 Longitudinal and Cross Sections 1.4 Four (4) Elevations (if applicable) 1.5 Reflected Ceiling Plan and additional details of special provisions Note: Food Tenants with dining area and with a leased area of at least 80 sq. m. should provide rest room for their customers’ use. 2. ELECTRICAL 2.1 Single line riser diagram DRAWINGS 2.2 Schedule of load 2.3 Power layout 2.4 Lighting layout 2.5 Specifications 2.6 Legend 3. AIRCONDITIONING 3.1 PLAN VIEW (SHOWING) PLAN a. Duct work b. Main duct c. Branch ducts to remain d. New ducts to be installed e. Size (W x H) for all ductwork shown on drawing f. Location of manual balancing dampers g. Point of connection for new duct to existing duct h. Chilled water piping i. Main chilled water supply and return piping j. Branch chilled water piping to remain k. New chilled water piping to be installed l. Size of all piping shown on drawing m. Location of all piping accessories (i.e.; isolation valves, control valves, pressure , Y-strainer and temperature gauges, etc.) n. Proposed tapping point to mains:
OPC-_-2002 Pa e 7 o 30 n.1 Condensate piping showing size and slope of all piping from fan 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 CEILING Plan showing coordination of supply air diffusers and return air grilles. Show air flow volumes for all control valves. 3.3. CONTROL SCHEMATIC For all fan coil units, complete with specification of all major components. Indicate sizing information (C V ) for all control valves. 3.4. EQUIPMENT SCHEDULE With complete specification for all fan coils. 3.5. COOLING LOAD ESTIMATION DATA For each air conditioned area submit a completed “Cooling Load Estimation Data” form. 4. PLUMBING 4.1 Design (that include length of pipe) & specifications PLAN 4.2 Isometric drawings (cold water and sanitary line) 4.3 Cold water and sanitary line layout 4.4 Location of water meter, valves, grease trap, etc. 4.5 Size of piping shown 4.6 Location of main stub-out 4.7 Slope of sanitary line up to the tapping point 4.8 Location of floor cleanouts 4.9 Detailed drawing and specification of grease trap 4.10 Location of floor drain 4.11 Detailed drawing of hangers and support 4.12 Legend 5. GAS 5.1 Centralized gas lines SYSTEM 6. STRUCTURAL 6.1 Design and Structural load computations (duly certified by a PLAN Structural/Civil Engineer) Subject to review and approval by SM-EDD. 6.2 Details and Specifications 6.3 Floor Framing Plan to include detail of connection to existing structures 6.4 Structural load computation for mezzanine, if any 7. MECHANICAL/ 7.1 DUCTWORK EXHAUST/ 7.1.1 Main ducts VENT PLAN 7.1.2 Branch ducts to main 7.1.3 New duct to be installed 7.1.4 Size (WxH) for all ductwork shown on drawing 7.1.5 Air velocity in each section of duct 7.1.6 Location and size of all grease duct cleanout access panels 7.1.7 Location of grease reservoirs 7.1.8 Slope of bottom of duct for all sections 7.1.9 Point of connection for new duct to existing duct 7.1.a Detailed drawing of hangers and support
OPC-_-2002 Pa e 8 o 30 7.2 EQUIPMENT (WITH UNIQUE MARK FOR EACH ITEM OF EQUIPMENT) 7.2.1 Kitchen hoods – indicating dimensions and which sides are open for air flow 7.2.2 Exhaust and fresh air fans 7.2.3 Exhaust duct grease reservoirs 7.3 EXHAUST DUCT CONNECTION TO MAIN Detail plans and elevations showing connection of exhaust branch duct to exhaust main. 7.4 EQUIPMENT SCHEDULES With complete specification for all exhaust and fresh air fan 7.5 KITCHEN HOOD DATA For each kitchen hood submit a completed “Kitchen Hood Data” form 7.6 COOKING EQUIPMENT DATA BTU load per Burner and Total BTU load. 8. SPRINKLER 8.1 Design (indicate distance between sprinkler heads, and between PLAN sprinkler head and lease line) & specifications 8.2 Isometric drawing 8.3 Location and size of cross main line 8.4 Location and size of branch line 8.5 Existing location of sprinkler heads 8.6 Proposed new location of sprinkler heads 8.7 Location of additional sprinkler head 8.8 Detailed drawing of hangers and supports 8.9 Detailed drawing of sprinkler heads termination to pipe (upright and pendent) 8.10 Legend 9. SIGNAGE 9.1 Detailed Specifications and Measurement PLAN 9.2 Power load schedule 10. PERSPECTIVE 10.1 Drawing shall be one (1) or two (2) point perspective. (COLORED) PHYSICAL CONDITION OF LEASED PREMISES
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 bricks for all surrounding walls of cooking area. FOOD TENANTS must 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 up to bottom of a/c grille fascia. Tenant should provide sticker graphics on at least 70% of the drywall enclosure. 5.1 Construction Tenants - LESSEE will provide enclosure
OPC-_-2002 Pa e 9 o 30 5.2 Non-Constructing Tenants - LESSOR will provide enclosure which shall be charged to LESSEE. LESSEE to get enclosure at the end of construction.
OPC-_-2002 Pa e 10 o 30
Part 3 Construction GENERAL PROVISIONS
LESSEE shall improve the leased premises following the latest trends in shopping center development , using the most modern facilities that will give the feeling of elegance and spaciousness. This will serve to integrate various sections into a unified whole, each space maintaining its own character and identity.
APPROVALS
1. LESSEE shall prepare eight (8) sets of COMPLETE Construction plans for approval of SM-Engineering and Development Division (SM-EDD) and submit thru the mall administration. LESSOR’S approval of Design and Working Drawings is required prior to the commencement of LESSEE’S construction . It is understood that all comments and notations made by LESSOR on Working Drawings are acceptable, approved and have to be implemented by the LESSEE. INCOMPLETE PLANS WILL NOT BE ACCEPTED .
2. Addition/changes to approved construction plans. LESSEE must submit revised plans for approval by SM-EDD. No work may commence without prior approval. 3. Any authorized changes in electrical, air-conditioning, sprinkler, and plumbing works shall be undertaken by licensed reputable Contractors, duly approved by the LESSOR. 4. LESSOR and/or his authorized representative has the right to inspect construction work any time to ascertain that work conforms with approved plans. Otherwise, LESSOR may ask LESSEE to redo the work If it does not conform to the approved plans or LESSOR may do the work at the expense of the LESSEE. PERMITS AND LICENSES
LESSEE shall secure all government permits and licenses as required BEFORE and AFTER construction.
CODES
ll works shall be in accordance with the latest government regulations, National Building Code, Fire Code, Electrical and Mechanical Codes.
PUBLIC SAFETY
1. LESSEE shall confine construction work within the leased premises and shall work in an orderly manner removing trash and debris from the project site 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 temporary plywood enclosure with PVC door along the boundary of the leased premises is to be provided by the LESSEE. 3. LESSOR shall not be liable for any damages or injuries sustained by LESSEE and/or his workers and third parties during the construction.
INSURANCE
All contractors engaged by LESSEE shall secure a CONTRACTORS
OPC-_-2002 Pa e 11 o 30 ALL-RISK INSURANCE (CAR) from an insurance company acceptable to the LESSOR . Coverage shall be combined single liability limit of not less than P500,000.00 for bodily injury and property damage to third party for the duration of the construction. Contractor shall submit to the mall administration a copy of the insurance policy together with the official receipt prior to start of construction. Otherwise, LESSOR will not allow construction to commence. MOVEMENTS / DELIVERY OF CONSTRUCTION MATERIALS, SUPPLIES AND EQUIPMENT
1. Mall not yet Operational Supplies and materials shall be delivered directly to LESSEE‘s area from designated entrances. 2. Mall is Operational Supplies and materials shall be delivered directly to LESSEE’S area from the mall RDU. Except for bulky and heavy equipment which require approval from SCMC ADMINISTRATION, no gate pass required. However, deliveries from 9:00 p.m. onwards need work permit for delivery approved by SCMC ADMINISTRATION . Forms are available at the SCMC ADMINISTRATION.
CONSTRUCTION HOURS
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 with three days before implementation of works. c. A security guard will be posted for the extended hours, with security charges 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 within three days before implementation of works. c. A security guard will be posted for the extended hours, with security charges 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 harsh odor. Important: WORKERS MUST CONFINE THEMSELVES WITHIN THE LEASED PREMISES.
IDENTIFICATION SYSTEM
1. LESSEE ‘S contractors must submit to SCMC ADMINISTRATION the list of workers with ID pictures (Color 1” x 1”) and position, duly endorsed by LESSEE. 2. SCMC ID to must be pinned while within the mall.
OPC-_-2002 Pa e 12 o 30 3. IDs to be surrendered to SCMC ADMINISTRATION upon completion of construction. UTILITIES AND FACILITIES
Electricity and water consumed during construction shall be charged to LESSEE.
GUIDELINES FOR CONSTRUCTION WORKERS
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 strictly prohibited. 5. Sleeping within the premises is prohibited. 6. Maintain cleanliness and sanitation during construction. Urinating at job site strictly prohibited. 7. Observe all security and safety measures. 8. Remove all debris after the completion of work from the leased area.
FINAL INSPECTION OF PREMISES
LESSEE shall request in writing to SM-EDD thru Mall administration for technical inspection of the leased area at least three (3) days prior to any projected store opening.
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Part 4 Architectural Standards FOREWORD
LESSEE to submit colored storefront perspective on 15” x 20” illustration board. Drawing shall be one (1) or two (2) point perspective. DO NOT PROCEED WITH DETAILED DRAWINGS UNTIL PERSPECTIVE IS APPROVED.
GENERAL GUIDELINES
1. All works shall be in accordance with the latest government regulations, Building Code, Fire Code, Electrical and Mechanical Codes, and other codes being 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 the Administration office/ SM-EDD. 3. During construction and before the store can open, Administration office shall inspect the construction works of the lessee. All deviations from the approved 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, whether accidental or intentional, shall be repaired by Administration office and corresponding expenses shall be charged to lessee. 5. Hangers and supports of lessee’s ceiling and utilities (pipes, ducts, etc.) Shall not be attached or anchored to the mall’s existing utilities and concrete beams or columns. Lessee shall attach their hangers only to concrete slab soffits. 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 of obstructions and easily accessible. 8. All approved plans shall be present at the work site at all times.
ARCHITECTURAL DESIGN CRITERIA
1. FLOOR 1.1 LESSEE may use vinyl, vitrified tiles, wood parquet, laminated flooring, carpet or marble tile flooring and all materials indicated, specified or necessary for a complete and finish installation. 1.2 If LESSEE elects to set back the door of LESSEE’s storefront from the lease line, LESSEE shall install flooring material identical in quality, color and pattern to the mall flooring within the area extending from the lease line to such new store front line. 1.3 All floor covering materials must be selected or adapted in thickness to correspond exactly with the level of the finished mall floor. 1.4 Existing slab is bare finish concrete flooring. Chipping of flooring and concrete elevated flooring is strictly not allowed.
OPC-_-2002 Pa e 14 o 30 1.5 LESSEE shall submit floor framing plan and load computation for wooden elevated flooring subject to LESSOR’s approval. Maximum two steps up to 300 mm or 30cm. 2. STORE FRONT 2.1 Tenants are given the freehand to design the whole width of their designated storefront, and the flexibility of these guidelines with storefront reflecting 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 construction of 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 same should be within the confine of the leased premises to avoid obstructing traffic 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. Gypsum broad,ficem board. To open ceiling, LESSEE is required to put upright sprinkler heads. Additional upright and pendant sprinkler heads will be for LESSEE‘S account. 4.3 No equipment is allowed to be installed inside the ceiling without approval from LESSOR. 4.4 Location of aircon branches and sprinkler heads as provided by LESSOR shall be indicated on the ceiling plan. Should LESSEE wish to relocate same, such changes should be reflected in the plan. Any approved changes shall be for LESSEE’S account. 4.5 LESSEE shall provide access panels for service to LESSOR/ LESSEE’s equipment and facilities, more particularly to those located above the ceiling. 4.6 Ceiling partitions between mall area and leased area. Tenants are encouraged 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 tenant’s area, LESSEE should install barrel bolt /screw on any device that will secure the manhole cover from within. 5. ROLL-UP DOORS Provide rigid anchorage / hangers for roll-up door to be welded at slab rebar or 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 slots of 1.50 m above finish floor line. 6. ELECTRONIC CASH REGISTER/POS
Location should be indicated in the plan.
OPC-_-2002 Pa e 15 o 30
7. MEZZANINE 7.1 Leased premises with mezzanine floor is subject to submission of floor framing plan and structural load computation before approval of plans, duly certified 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 within storefront. 8.2 Wording of signage shall be limited to store's trade name. Additional wordings 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 the timed switching of their storefront signage. 8.8 Electrical protection device shall be provided separate from other electrical load. (if applicable) 8.9 Provide proper glass insulation for high tension wires. 8.10 For Panaflex signage, provide elevated metal backing for ballast. Use high power factor, wiring must not be smaller than 18 AWG and must be in circular l00m/mica tubing. Provide permanent clamp holder for fluorescent tubing. ELECTRICAL
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 point upto the pullbox on the Lessee’s area. Electrical panel boards, non-fusible DPDT and electrical system works to be at Lessee’s expense and must be clearly indicated on submitted plans. Modification/ upgrading of electrical feeder line to be at Lessee’s expense and must be clearly indicated on submitted plans for Lessor’s evaluation and approval in advance. 1.2 Communication line provision ( 1-voice and 1-data) to be provided by Lessor from IDF/TTC up to the termination box on the Lessee’s area. Requirements for additional provision line must be supported with a written request from the Lessee and shall be charged to Lessee’s account. 1.3 Data line provision for cash register(s) to be provided by Lessor. Lessee to immediately identify in their plan the specific location. All subsequent installation/ re-installation shall be on account of LESSEE. FOR PERCENTAGE RENT LESSEE ONLY. 1.4 Before constructing – secure tapping permit from the Lessor for the temporary electrical power supply. Lessee to provide 30 AT Circuit Breaker in NEMA-I enclosure for protection and wiring from the tapping point at Lessee’s area.
OPC-_-2002 Pa e 16 o 30 2. DESIGN CRITERIA 2.1 Connected and actual load should not exceed 80% of the rating of the over current device and ampacity of the cable. 2.2 Electrical conductors / wires should be high in temperature rating such as THHN type and should be in RSC, IMC or EMT conduit. 2.3 Use bolt-on type electrical panel board . Circuit breakers should also be sized based on kAIC system calculations. Number of overcurrent device and construction of electrical panel board shall conform to code standards (ampacity of bus bar should be sized and cut based on standard, crimp bus bar is not allowed. 2.4 Fluorescent fixtures must be in high power factor installation and must be in a metal box enclosure. 2.5 Provide at least one (1) low wattage night light with dedicated branch circuit to be tapped to emergency system. This should be switch-on after mall operation and switch-off during mall operation. 2.6 Open wirings, open pull-box and junction-box, BX wires and PVC conduit are not allowed. 2.7 Provide independent rigid supports and hangers. For round bar, use minimum10mm diameter with maximum 3-meters spacing. 2.8 Compute load schedule base on mall tenant guidelines (basic electrical feeder line provision) for normal and emergency power system. If computed load is more than the specified guidelines, justification must be clearly indicated on submitted plans for Lessor’s evaluation and approval in advance: DRY GOODS TENANT: AREA NORMAL a. 50m2 & below 40AT,1PH b. Over 50m2 to 100m2 60AT, 1PH c. Over 100m2 to 200m2 60AT, 3PH d. Over 200m2 to 300m2 75AT, 3PH e. Over 300m2 to 450m2 100AT, 3PH f. Over 450m2 125AT, 3PH
EMERGENCY 200watts 250watts 400watts 500watts 550watts 750watts
FOOD TENANTS: AREA a. 50m2 & below b. Over 50m2 to 100m2 c. Over 100m2 to 200m2 d. Over 200m2 to 300m2 e. Over 300m2 to 450m2 f. Over 450m2
EMERGENCY 15AT, 1PH 15AT, 1PH 30AT, 1PH 40AT, 1PH 60AT, 1PH 60AT, 1PH
NORMAL 60AT, 1PH 60AT, 3PH 75AT, 3PH 100AT, 3PH 125AT, 3PH 150AT, 3PH
2.9 Electrical plan should be signed and sealed by a duly Registered Professional Electrical Engineer. 2.10 Provide metal backing for the wiring installation of Panaflex signages.
OPC-_-2002 Pa e 17 o 30 2.1I For percentage rent tenant only – provision of ¾” diameter PVC conduit pipe for electronic cash register / PC-POS (s). 2.12 All electrical works shall be under the direct supervision of duly Registered Master Electrician (RME) or Registered Electrical Engineer (REE).
3. TESTING & COMMISSIONING Lessee’s electrical contractor will submit a “ Certificate of Commissioning” of the electrical system . Lessor shall have the right to witness any or all of the final measurement shown in the certificate of commissioning. The certificate of commissioning shall include at least of the following items (“Final” readings after all balancing adjustments have been made) : 3.1 3.2 3.3 3.4 3.5 AIR CONDITIONING
Balancing of load Current reading during lean and peak load ( main and branches) Megger testing (main and branches) Voltage reading (main branches) Tagging of loads using manual or electronic Dymo Machine.
1. FACILITIES CONNECTION 1.1 Cooling air from centralized air-conditioning system to be provided by Lessor from main duct taps. Modifications to branch ductwork and/or ceiling diffusers to be at Lessee’s expense and must be clearly indicated on submitted plans for Lessor’s written approval in advance. 1.2 Cooling water to be provided be Lessor from taps to chilled water mains (supply and return). All chilled water branch line piping and equipment (e.g.; fan coils, control valves, etc.) to be at Lessee’s expense and must be clearly and fully specified/indicated on submitted plans for Lessor’s written approval in advance. 1.3 When a Lessee plans to operate (and need air-conditioning) during hours in which the central chiller plant is not normally available, it shall be the Lessor’s option to request that the Lessee provide electric driven direct expansion cooling equipment for use during these periods. The cost of this equipment and any modifications to the electrical service to the Lessee shall be at the Lessee’s expense. All electric power used by this equipment shall pass through the Lessee’s sub-meter and be charged to the Lessee. Heat generating equipment such as condensers shall be installed outside the building, location of which shall be designated by the Lessor . 2. DESIGN CRITERIA 2.1 All modifications to (or installation of new) equipment and systems shall be 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 Lessee’s 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.
OPC-_-2002 Pa e 18 o 30 2.6 All modifications to existing chilled water branch piping and/or piping accessories and taps to existing chilled water mains shall be at the Lessee ’s expense. 2.7 Taps to the main air ducts shall be a simple 45 0 takeoff. No splitter damper will be allowed on taps to the main ducts. Provide manual adjustable opposed volume damper (OVD) per diffuser. 2.8 All air-conditioning branch ductwork shall be a designed and constructed to conform fully to local codes and the requirements of the most current SMACNA Guidelines “HVAC DUCT CONSTRUCTION STANDARDS – METAL AND FLEXIBLE” for 1INWG Pressure Class or greater. 2.9 All flexible duct shall be installed in strict compliance with SMACNA guidelines 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 , the connection 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 properly sealed to prevent air leakage in excess of that required by SMACNA Leakage Class C with C L=24 CFM/100FT 2 at 1.0 INWG. 2.13 All branch ducts shall be adequately insulated to prevent condensation and water damage to the spaces through which they pass. All insulation used shall conform to local code requirements for flame spread and smoke density but shall not exceed a Flame Spread Index of 25 or a smoke density of 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 cooling and ventilation to the conditioned space in accordance with all local codes and accepted engineering practice. Gross system over-sizing will not be allowed. 2.15 Taps for chilled water (supply and return) branch lines shall be installed with isolation valves located at the point of connection. 2.16 All chilled water (supply and return) branch lines shall be adequately insulated to prevent condensation and water damage to the spaces through which they pass (same flame spread index and smoke density limitations as item #10 above). 2.17 All Fan Coil Units (FCU) shall be installed with 2-way control valves properly sized for the C V corresponding to the flow they serve and a wide open pressure drop of 10FTWG. 2.18 For FCU installed above ceiling or concealed type – provide air return duct plenum with ceiling type grills to avoid getting return warm and stray air above ceiling. FCU should not be installed near exhaust system or directly above the kitchen cooking area. 2.19 Chilled water strainers and maximum flow limiting valves are not required and not encouraged.
OPC-_-2002 Pa e 19 o 30 2.20 Vibration isolator shall be provided for all rotating equipment. 2.21 Condensate drain pipes (with traps properly sized) shall be installed for all fan coils. These drain pipes (and traps) shall conform to local codes and accepted engineering practice. Minimum drain pipe size shall be 25mm. All condensate drains shall terminate in a nearby floor-drain through an indirect connection with air gap. 2.22 The Lessee will provide an exhaust air system for all comfort rooms. Exhaust air quantities shall be in accordance with local codes but shall not be less than 50 CFM per water closet or urinal. 2.23 Duct piping and equipment shall be suspended from hangers fixed to the existing slab above and properly sized/ spaced for the loads served in accordance with SMACNA recommendations. No duct, piping or equipment shall be suspended from ceiling elements or other mechanical/electrical elements. 2.24 All Food, Medical Clinic and Hair Salon Tenants shall supply and install its own fan Coil Unit (FCU). The Lessor shall provide the chilled water line stab-out .
3. TESTING & COMMISSIONING Upon completion of the work, and before acceptance by SM, Lessee’s Mechanical contractor will submit a “Certificate of Commissioning” for all air conditioning systems. Lessor shall have the right to witness any or all of the final measurements shown in the certificate of commissioning. The certificate of commissioning shall include at least the following items (‘Final” readings after all balancing adjustments have been made):
1. SMOKE TESTING Conduct smoke test of ductworks prior to tapping to
main duct and installation of insulation 2. AIRCONDITIONING FROM THE CENTRAL AIR SYSTEM
2.1 Static and total air pressure in the Lessee’s ductwork for each point connection to the AC supply air main ducts 2.2 Measured air flow at each supply diffuser 3. AIRCONDITIONING BY FAN COILS SERVED BY THE CHILLED WATER SYSTEM 3.1 Chilled water pressure entering and leaving each fan coil unit 3.2 Chilled water temperature entering and leaving each fan coil unit 3.3 Temperature of supply air leaving each fan coil unit 3.4 Electric current draw of each fan coil unit 3.5 For ducted systems- measured air flow at each supply air diffuser and static and total air pressure at the discharge of the fan coil unit 3.6 For free blow systems – measured air flow at each fan coil unit
OPC-_-2002 Pa e 20 o 30 3.7 Submit Manufacturer’s Certificate and Literature complete with specifications of FCU. NOTE: The Lessee must advise the Lessor at least 24-hours in advance of his intention to do system commissioning so the Lessor can confirm that all pertinent central systems are operating without mechanical defects. For all “Final” readings, the Certificate of Commissioning must show the DATE and TIME that the readings were made so they can be correlated to central plant and system EBAS/BMS data recorded at that same time. VENTILATION
1. DESIGN CRITERIA 1.1 All steam, vapors, heat , odors and moisture producing areas and high-heat producing equipment and appliances must be exhausted by special mechanical exhaust systems. (Type- I Exhaust Hood :designed to collect & remove all types of cooking effluent from the exhausted air and Type- 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 Lessor’s air-conditioning systems. 1.3 All hoods, ductwork and exhaust systems must be designed in strict compliance with local codes AND the “Kitchen Exhaust Systems Guide,” in each 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 made up with unconditioned makeup fresh air introduced directly into the hood. 1.5 All grease hoods shall extend a minimum horizontal distance of 150mm (6”) beyond the edge of the cooking surface on all open sides. This distance is to be measured from the inside lip of the hood. Note: The minimum 6” overhang may not be sufficient to capture all of the smoke, vapors, or grease generated by smoke cooking equipment. A 12 – 18” overhang is recommended for large or stacked ovens, conventional steamers, large tilting kettles, and bainmaries. A 12 -18” overhang at the side of the hood is also recommended for char broilers when the equipment is located at the end of the cook line. (The minimum recommended overhang around the perimeter of an island hood installed over solid fuel cooking equipment is 12”). 1.6 All fans used in grease duct systems and fresh-air duct system must be of a type that permits adjustments to capacity during final testing and balancing. Fans testing capacity records (i.e.; fan curve and other documents) should be available. 1.7 Fans should be constructed for the purpose of exhaust system. It should have a cleanout openings equipped with tight fitting doors (with latches that will hold the door tightly closed). 1.8 Rigid ceiling manhole and catwalk along the exhaust duct and blower should be provided for effective maintenance. 1.9 All ductwork used on grease systems must be at least 16 gage carbon steel or 18 gage stainless steel with all joints and seams made with continuous liquid-tight welded on the external surface of the ductwork. Any
OPC-_-2002 Pa e 21 o 30 portion of the ducting that is inaccessible from the duct entry or discharge shall be provided with cleanout openings. Cleanout openings shall be equipped with tight fitting doors that are constructed of the same material and thickness as the ducting. The doors shall be equipped with latches that will hold the door tightly closed. Doors shall be designed so that they can be opened without the use of tools. 1.10 The vertical distance between the lower lip of the hood and the cooking equipment surface shall not exceed 4-feet. 1.11 Air velocity in sections of grease duct shall be maintained between a minimum of 500 FPM and a maximum of 2,500 FPM. 1.12 All horizontal grease ductwork must be properly slopped to the hood it serves or an approved grease reservoir. Slope shall be at least 2% for runs less than 75 feet between reservoirs and 8.3% for runs greater than 75 feet between 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 either clearances or fire rated insulation, conform to all local codes AND the Kitchen exhaust system guide as follows: Exhaust fans. Exhaust fan housings serving a Type 1 hood shall be constructed of steel. Exception: Fans listed and labeled as power roof ventilators for restaurant cooking appliances. Fan motor. Exhaust fan motors shall be located outside the exhaust airstream. 1.15 Grease diverter. Where a centrifugal fan with horizontal discharge is located outside the building, a duct or duct fitting connected to the fan outlet that diverts the discharge from the grease exhaust duct system in an upward 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 of the fan outlet. - The duct or duct fitting shall be provided with openings at the lowest point to permit drainage of grease to an approved collection device. 1.16 Grease duct materials. Grease ducts serving a Type 1 hood shall be constructed of steel not less than 0.055 inch (1 mm) (No. 16 gauge) in thickness 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 with the manufacturer’s installation instruction for the duct. Ducts shall be designed for the type of cooking appliance and the hoods served. 1.18 Joints and seams of grease ducts. Joints and seams of grease ducts shall be made with a continuous liquid-tight weld or braze made on the external surface of the duct system. A vibration isolation connector shall consist of nonbustible packing in a metal sleeve joint of an approved design.
OPC-_-2002 Pa e 22 o 30 1.19 Grease duct supports. Grease duct bracing and supports shall be of nonbustible material securely attached to the structure and designed to carry gravity and seismic loads within the stress limitations of the building code. Bolts, screws, rivets and other mechanical fasteners shall not penetrate duct walls. 1.20 Nongrease ducts. Nongrease ducts and plenums serving Type II hoods shall be constructed of rigid metallic materials. Duct bracing and supports shall comply. Ducts subjects to positive pressure shall be adequately sealed. 1.21 Corrosion protection. Ducts exposed to the outside atmosphere or subject to a corrosive environment shall be protected against corrosion in an approved manner. 1.22 Prevention of grease accumulation. Duct systems serving a Type 1 hood shall be constructed and installed so that grease cannot collect in any portion thereof, and the system shall slope not less than one-fourth unit vertical in 12 units horizontal (2-percent slope) toward the hood or toward an approved grease reservoir. Where horizontal ducts exceed 75 feet (22, 860 mm) in length, the slope shall be not less than one unit vertical in 12 units horizontal (8.3-percent slope). Where a centrifugal fan is utilized, it shall be positioned so that the discharge will not impinge on the roof. Other equipment or parts of the structure. A vertical discharge fan shall be manufactured with an approved drain outlet at the bottom of the housing to permit drainage of grease to an approved grease reservoir. 1.23 Cleanouts and other openings. Grease duct systems shall not have openings therein other than those required for proper operation and maintenance of the system. Any portion of such system having sections inaccessible from the duct entry or discharge shall be provided with cleanout openings. Cleanout openings shall be equipped with tight-fitting doors constructed of steel having a thickness not less than that required for the duct. Doors shall be equipped with a substantial method of latching, sufficient to hold the door tightly closed. Doors shall be designed so that they are operable without the use of a tool. 1.24 Horizontal cleanout. Cleanouts shall be located not more than 20 feet (6096 mm) apart on horizontal sections of ducts. The cleanouts shall be located on the side of the duct having a minimum opening dimension of 12 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 penetrates a ceiling, wall or floor shall be enclosed from the point of penetration to the outlet terminal. A duct shall only penetrate exterior walls at locations where unprotected openings are permitted by the building code. Ducts shall be enclosed in accordance with the building code requirements for shaft construction. The duct enclosure shall be sealed around the duct at the point of penetration and vented to the outside of the building through the use of weather-protected openings. The enclosure shall be separated from the 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 required where a duct penetration is protected with a through-penetration protection system tested in accordance with ASTM E 814 having an “F” and “T” rating equal to the fire-resistance rating of the assembly being penetrated and
OPC-_-2002 Pa e 23 o 30 where the surface of the duct is continuously covered on all sides from the point at which the duct penetrates a ceiling wall or floor to the outlet terminal with a listed and labeled material, system, method of construction or product. 1.26 Fire resistive access opening. Where cleanout openings are located in ducts within a fire-resistance-rated enclosure, access openings shall be provided in the enclosure at each cleanout point. Access openings shal be equipped with tight-fitting sliding or hinged doors that are equal in fire resistive protection to that of the shaft or enclosure. 1.27 Air velocity. Grease ducts systems serving a Type 1 hood shall be designed and installed so as to provide an air velocity within the duct system of not less than 1,500 feet per minute (7.6m/s) and not greater than 2,500 feet per minute(13m/s). 1.28 Separation of grease duct system. A separate grease duct system shall be provided for each Type 1 hood. A separate grease duct system is not 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 in adjoining rooms; and M.3 Interconnecting ducts do not penetrate assemblies required to be fire-resistance rated. 1.29 Clearances. Exposed grease duct systems serving a Type 1 hood shall have a clearance from unprotected combustible construction of not less than 18 inches (457 mm) or not less than 3 inches (76 mm), where the combustible construction is protected with a noncombustible material having a minimum 1 hour fire-resistance rating. 1.30 Exhaust outlets. Exhaust outlets for grease ducts serving commercial food heat-processing equipment shall extend through the roof unless otherwise approved by the code official. The termination of such extension shall be not less than 2 feet (610 mm) above the roof surface, not less than 10 feet (3048mm) horizontally from parts of the same or contiguous buildings, 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) from an adjacent building, adjacent property line and air intake opening into a building where air from the exhaust outlet discharges away from such locations. 2. Where approved by the code official, this section shall not apply to engineered air-recovery systems that recalculate the exhaust to the room in which the hood is located. 1.31 All grease hoods must conform to local fire codes with respect to fire suppression 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 angle not less than 45 O from the horizontal and shall be equipped with a drip side gutter and oil collector tray and avoids grease dripping into the food. Filters shall be installed in frames or holders with handles so as to be readily removable without the use of tools, except where the system is designed for
OPC-_-2002 Pa e 24 o 30 in-place cleaning. All grease collecting equipment should be accessible for cleaning. 1.34 Use fire-rated and leak-proof non-asbestos materials for machine flexible 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 be used on the internal surfaces of the hood. 1.37 Every hood shall be securely fastened in place by noncombustible supports. Exposed support hangers shall be of an easily clean able design and construction. Threaded rods and chains are not acceptable. 1.38 Lighting fixtures installed inside exhaust hoods shall be marked, “For use 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 food heat-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 this section, a food-processing establishment shall include any building or a portion thereof used for the processing of food. Exception: Food heat-processing equipment installed within a dwelling unit. 2.2 Factory-built commercial kitchen hoods. Factory-built commercial hoods shall comply. 2.2.1.a Approval of hoods. Listed and labeled factory-built commercial exhaust hoods tested in accordance with UL 710 shall be installed in accordance with the manufacturer’s installation instructions. The exhaust hood shall be designed for the type of cooking appliance served, and shall be designed to confine cooking vapors and residues within the hood. 2.2.1.b Other type hoods. Factory-built commercial exhaust hoods that are not tested in accordance with UL 710 shall conform to all of the requirements. 2.2.2 Type I and Type II hoods. Type I hood shall be installed at or above all commercial food heat-processing equipment that produces grease vapors or smoke. A Type I or Type II hood shall be installed at or above all commercial 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 be provided with Type I or II hoods as required for the type of equipment and processes. 2.2.4 Solid fuel. Type I hood for use over solid fuel-burning cooking equipment shall discharge to an exhaust system is dependent of other exhaust systems.
OPC-_-2002 Pa e 25 o 30 2.3 Fuel-burning appliances. Where vented fuel-burning appliances are located in the same room or space as the hood provisions shall be made to prevent the hood system from interfering with normal operation of the appliance vent. 2.4 Materials. Type I and II hoods shall be constructed of materials conforming D.1 or D.2 or other approved material. 2.4.1 Galvanized steel. Galvanized steel for Type I hood construction shall have a minimum thickness of 0.03 inches (0.8 mm) (No. 22 gauge). Galvanized steel for Type II hood construction shall have a minimum thickness of 0.24 inch (0.6 mm) (No. 24 gauge). 2.4.2 Stainless steel and copper. Stainless steel for the construction of hoods 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 sheets weighing not less than 24 ounces per square foot (7 kg/m 2 ). 2.5 Supports. Hoods shall be secured in place by noncombustible supports. 2.6 Joints and seams. External joints and seams shall be welded liquid tight. 2.7 Cleaning and grease gutters. A hood shall be designed to provide for through cleaning of the entire hood. Grease gutters shall drain to an approved collection receptacle that is fabricated, designed and installed to be accessible for cleaning. 2.8 Clearances for Type I hood. Type I hood shall be installed with a clearance to combustibles of not less than 18 inches (457 mm), or not less than 3 inches (76 mm) where the combustible material is protected with noncombustible materials having a minimum 1-hour fire-resistance rating on the hood side. Hoods located less than 12 inches (305 mm) from ceiling or wall shall be flashed solidly with materials specified in D.1 & D.2 or noncombustible materials having a minimum 1-hour fire-resistance rating. 2.9 Hoods penetrating a ceiling. Type I hoods or portions thereof penetrating a ceiling, wall or furred space shall comply with all the requirements. 2.10 Grease filters. Type I hoods shall be equipped with approved grease filters designed for the specific purpose. Grease-collecting equipment shall be accessible for cleaning. The lowest edge of a grease filter located above the cooking surface shall be not less than the height specified.
Minimum Distance between the Lowest Edge of a Grease Filter and the Cooking Surface or the Heating Surface. Type of Cooking Equipment Height above cooking surface (feet) Without exposed flame 2
OPC-_-2002 Pa e 26 o 30 Exposed flame and burners Exposed charcoal and char broil-type
2 3½
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 not exceeding those for which the filter or unit was designed or approved. Filter units shall be installed in frames or holders so as to be readily removable without the use of separate tools, unless designed and installed to be cleaned 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 in an dishwashing machine or pot sink. Filter units shall be arranged in place or provided with drip-intercepting devices to prevent grease or other condensate 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 drip tray beneath the lower edge of the filters. 2.12 Canopy size and location. The inside edge of canopy-type commercial cooking hoods shall overhang or extend a horizontal distance of not less than 6 inches (152 mm) beyond the edge of the cooking surface, on all open sides. The vertical distance between the lip of the hood and the cooking surface shall not exceed 4 feet (1219 mm). 2.13 Non canopy size and location. Non canopy-type hoods shall be located 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) from the edge of the cooking surface. 2.14 Capacity of hoods. Canopy-type commercial cooking hoods shall exhaust a minimum quantity of air, Where: A = the horizontal surface area of the hood, in square feet (m 2 ). D = distance in feet (mm) between the lower lip of the hood and the cooking surface P = 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 a common island-type hood, the airflow required shall be calculated using the formula for a minimum of three sides exposed. Airflow requirements for Type II hoods shall be in accordance with the requirements for low-temperature appliance hoods. 2.15.1 Solid fuel - burning cooking equipment. The minimum airflow for exhaust systems used for solid fuel-burning cooking equipment, grease-burning charbroilers and similar equipment shall be: Number of exposed sides 4 (island or cental hood) 3 or less Alternate formula
Formula For SI: Q - 300A Q = 0.46A Q = 200A Q = 0.31A Q = 100PD Q = 0.16PD
OPC-_-2002 Pa e 27 o 30 2.15.2 High temperature. The minimum airflow for Type I hoods used for high-temperature appliances such as deep-fat fryers shall be determined as follows: Number of exposed sides 4 (island or central hood) 3 or less Alternate formula
Formula Q = 150A Q = 100A Q = 100 PD
For SI: Q = 0.23A Q = 0.16A Q = 0.16PD
2.15.3 Medium temperature. The minimum airflow for Type I hoods used for medium temperature appliances such as rotisseries, grills and ranges shall be determined as follows: Number of exposed sides 4 (island or central hood) 3 or less Alternate formula
Formula Q = 100A Q = 75A Q = 50PD
For SI: Q = 0.16A Q = 0.12A Q = 0.08PD
2.15.4 Low temperature. The minimum airflow for Type I hoods used for low-temperature appliances such as medium-to-low-temperature ranges, roasters, roasting ovens, pastry ovens and equipment approved for use under a Type II hood, such as pizza ovens. Shall be determined as follows: Number of exposed sides 4 (island or central hood) 3 or less Alternate formula
Formula Q = 75A Q = 50A Q = 50PD
For SI: Q = 0.12A Q = 0.08A Q = 0.08PD
2.16 Capacity for noncanopy hoods. In addition to all other requirements for hoods specified in this section, the volume of air exhausting through a noncanopy-type hood to the duct system shall be not less than 300 cfm per lineal foot [0.5m 3/(s-m)] of cooking equipment. 2.17 Exhaust outlet. Exhaust outlets located within the hood shall be located so as to optimize the capture of particulate matter. Each outlet shall serve not more than a 12-foot (3658 mm) section of hood. 2.18 Performance test. A performance test shall be conducted upon completion and before final approval of the installation of a ventilation system serving commercial food heat-processing equipment. The test shall verify the rate of airflow and proper operation as specified in this chapter. The permit holder shall furnish the necessary test equipment and devices required to perform the tests. 3. TESTING & COMMISSIONING Upon completion of the work, and before acceptance by SM, Lessee’s Mechanical contractor will submit a “Certificate of Commissioning” for all ventilation systems. Lessor shall have the right to witness any or all of the final testing & measurements shown in the Certificate of Commissioning. This shall include at least the following items (“Final” readings after all balancing adjustments have been made): 1. Conduct smoke test of ductworks prior to tapping to main duct and installation of insulation
OPC-_-2002 Pa e 28 o 30 2. Measured air flow at each kitchen hood and fresh air delivery point 3. Static and total air pressure at inlet and discharge of each fan /blower 4. Operating RPM of each fan/ blower 5. Electric current draw of each fan/ blower 6. Static and total air pressure in the Lessee’s ductwork at the point of connection to the exhaust / fresh air main ducts SPRINKLER SYSTEM
1. FACILITIES CONNECTION Basic sprinkler heads provision – 165 OF PENDENT TYPE to be provided by the Lessor. Any modification / adjustments works to be at lessee’s expense and must be clearly indicated on submitted plans for Lessor’s approval. 2. DESIGN CRITERIA 2.1 Use 212OF sprinkler head for kitchen 2.2 Use upright sprinkler head for tenant with open ceiling and pendent sprinkler 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 of sprinkler 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 not allowed. 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-out provision. 3.2 Upon completion of work, Lessee’s contractor will submit a “Certificate of Commissioning” for all sprinkler works. Lessor shall have the right to inspect and witness any or all of the final testing shown in the certificate of commissioning.
PLUMBING/ SANITARY DESIGN
1. DESIGN CRITERIA 1.1 Lessee’s sanitary system, vent and domestic water piping should conform to all local requirements and code standards. 1.2 Check stab-out provisions (potable water line, vent, kitchen waste and domestic waste) on-site before preparation of drawing plans. 1.3 Use G.I. Schedule 40 pipe or Zero leak fusion type pipe for cold water line. Indicate on the plan location of water meter. 1.4 Provide 3-ply water proofing on all kitchen, toilet, sink and lavatory areas. 1.5 Provide 5-gallons minimum capacity of grease traps on all kitchen sinks.
OPC-_-2002 Pa e 29 o 30 1.6 Provide Floor Clean-out for every change in direction and for every 3-length of pipe for straight line connection. 1.7 Use cast iron pipe for sewer line using steam washing and PVC for ordinary 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 -RED Potable cold water line (painted all throughout) -BLUE Kitchen waste pipe (2” strip at every 1-meter) -ORANGE Domestic (toilet) soil pipe (2” strip at every 1-meter) -BLACK Vent pipe ( 2” strip at every 1-meter) -GREEN Downspout/ storm drain pipe (2” strip at every 1-meter) -WHITE Gas Line -YELLOW 2. TESTING & COMMISSIONING 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 the main stab-out. 2.3 Upon completion of work, Lessee’s contractor will submit a “Certificate of Commissioning” for all plumbing works. Lessor shall have the right to inspect and witness any or all of the final testing shown in the certificate of commissioning. KITCHEN
1. Provide CHB and fire bricks / fire insulation (from floor to slab) of all surrounding walls of cooking equipment. 2. Provide adequate and appropriate fire extinguisher for kitchen in accordance with PD 1185.
CENTRALIZED GAS SYSTEM
1. FACILITIES CONNECTION 1.1 A centralized gas system is installed by the LESSOR. All food LESSEE who will use gas for their cooking shall tap to the system through a stubout provided by the LESSOR. 1.2 LESSOR shall provide the gas meter through the mall’s gas contractor. Gas meter shall be installed simultaneously with the tapping of LESSEE’s gas system to the mall’s. 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 flange connections such as ball valves meters, regulators, etc.
