• Determine which subcontractot is to have in scope the floor finish, insulation, screed & tiling, generally this is not the coldroom installers. • Ensure that the Project BREEAM Consultant advises on BREEAM credits associated with kitchen / catering installation • Is the scheme hoping to collect BREEAM point for insolent Gap’s? These are required to be 5 or less which may not be cost effective. • Ensure that the correct commissioning requirements are written into scope for management. BREAAM - 1 credit. • Ensure power/drainage requirements relevant to signed off kitchen design is incorporated by consultants. • It may be best practice in the future to fit enzyme injection to assist with maintenance of drainage. Construction • When using white rock it is easier to do all chasing first so there is no waste. • Keep the number of surface mounted conduits to an absolute minimum in order to improve infection control, see best practice guidelines from HTM. • It is best practice to avoid surface conduits to improve hygiene/cleaning. • Consider sequence of ceiling installation – if it is last, can they safely install grid and tiles without damaging installed kitchen equipment? • Ensure ceiling is not fixed to M&E ducts etc which may move and damage ceiling at a later date, • Co-ordinate sequence of ceiling installation with M&E works, sprinklers, smoke/fire detection, auxiliary ventilation- supply and extract. • The typical heating for commercial kitchens is warm air supply with grills in the ceiling. • A WRAS (water regulations advisory scheme) certificate will be required for relevant equipment. • Ensure correct notation / colour code is used for duct work labels to avoid confusion, supply air, extract, dirty extract, chilled supply etc, Avoiding Defects - Revision D – July 2013
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