[PROFORMA]

ARCHITECTURAL SERVICES DEPARTMENT

PARTICULAR SPECIFICATION

FOR

CATERING EQUIPMENT INSTALLATION

FOR

[PROJECT TITLE]
[PROGRAMME NO. ]

(Note: Brief title description of work in bracket to be inserted, if necessary, to better reflect the scope of
installation in addition to the above description of work category.)

FOR

THE GOVERNMENT OF THE HONG KONG SPECIAL ADMINISTRATIVE REGION

*CONTRACT NO. /
*NOMINATED SUB-CONTRACT TO CONTRACT NO.

POST NAME SIGNATURE DATE

AUTHOR
ENDORSER
ICA

* Delete if not applicable.

# For sections marked with # are not applicable, the words “Not Used” shall be inserted underneath.
 [PROFORMA]

PARTICULAR SPECIFICATION for

CATERING EQUIPMENT INSTALLATION
for
[Project Title]

(Note: Brief title description of work in brackets to be inserted, if necessary.)

1. Scope and Specification of Work

1.1 Installations/Systems

All equipment, materials and workmanship shall fully comply with the
specifications as stated in the Preliminaries and all current amendments
thereto, unless otherwise specified on the Drawings or in this Particular
Specification.

[Note: Project Engineer to check with PQS on the list of BS drawings

included in other parts of the Contract or to include the list of drawings
in this Particular Specification]

This catering equipment installation shall include the design*, supply,

(except those listed in the Schedule of Appliances/Equipment supplied
by the Employer), installation and testing and commissioning of the
following systems.

[Note: The systems listed below shall be the complete core systems as
stipulated in this Proforma Particular Specification. If any of such
systems is not applicable for the contract, its heading shall be retained
with “Not Used” marked underneath. Project Engineer shall also add
the requirements of specific systems, which are not included in this
Proforma Particular Specification.]

1.1.1 Water Piping System

(a) General

(i) Design*, supply, install, commission and test the

whole water piping system for catering equipment
installation as shown in the Drawings* and
complying with Water Supplies Department
(WSD)’s requirements.
(ii) The system shall comprise pipeworks (steel and
copper), flexible hoses and tubing, valves, pipe
joints and fitting, and all other accessories to
complete the system in compliance with the current
Water Supplies Department (WSD)’s requirements,
the General Specification (G.S.) for Catering

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 Equipment Installation in Government Buildings
and General Specification for Building.
(iii) [Provide description of the system and site
constraints such as location, routing, site layout,
system configuration, type of water supplies etc.]

(b) Technical and Performance Requirements

(i) The water piping system shall be able to deliver the

required flow and pressure.
(ii) [Provide description to performance requirements
and material standards].

(c) Compliance with specification, standards, obligations and

regulations

(i) [Provide requirement of the system such as type of

pipes and materials - refer to Catering Equipment
G.S. section B1.10, B1.15, B1.17, B3.11].
(ii) [Provide requirements of the water piping systems
different from or not included in Catering
Equipment G.S. section B1 & B3].
(iii) [State the standards or codes of practice to be
complied other than those already listed out in the
Catering Equipment G.S.].

1.1.2 Gas Piping System

(a) General

(i) Design*, supply, install, commission and test the

whole gas piping systems for the catering
equipment installation as shown in the Drawings*
and complying with Codes of Practice of Gas
Authority, Fire Services Department (FSD)’s
requirements and the operating procedures of the
Hong Kong and China Gas Co., Ltd.
(ii) Supply*, install, commission and test the gas piping
systems as shown in the Drawings* and complying
with General Specification for Liquefied Petroleum
Gas Installation in Government Buildings, current
edition.
(iii) The gas piping system shall comprise pipeworks,
valves, pipe fitting, wiring, control equipment and
all other accessories to complete the system.
(iv) [Provide description of the system and site
constraints such as location, routing, site layout,
system configuration, type of gas supplies etc.]

(b) Technical and Performance Requirements

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 (i) The gas piping system shall be able to deliver the
required flow and pressure for the equipment.
(ii) [Provide description to performance requirements
and material standards].

(c) Compliance with specification, standards, obligations and

regulations

(i) [Provide requirement of the system such as type of

pipes and materials - refer to Catering Equipment
G.S. section B3.13].
(ii) [Provide requirements of the gas piping systems
different from or not included in Catering
Equipment G.S. section B3].
(iii) [State the standards or codes of practice to be
complied other than those already listed out in the
Catering Equipment G.S.].

1.1.3 Electrical Equipment

(a) General

(i) Design*, supply, install, commission and test all the

electrical equipment as shown in the Drawings* and
complying with supply company’s requirements.
(ii) All the electrical power operated appliances and any
appliances that has power driven moving parts or
high pressure steam/hot water jets etc, shall
incorporate devices to prevent automatic restarting
after stoppage due to drop in electrical voltage,
steam pressure or failure of fuel supply. Overheat
safety cutout shall be provided for electric water
heater and all other accessories to complete the
system.
(iii) Supply and install the final connections to the
electrical and mechanical services terminals
including electrical, cold and hot water, steam, gas,
drain, exhaust duct, etc required for the final
connections of the equipment.
(iv) [Provide other description of the equipment, such as
number of equipment to be controlled when
required].

(b) Technical and Performance Requirements

(i) The electrical equipment shall comply with the

current edition of Codes of Practice and
requirements of Electrical and Mechanical Services
Department (EMSD), Power Supply Company’s
requirements, General Specification for Electrical
Installation in Government Buildings.

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 (ii) [State other requirements not included in the
Catering Equipment and Electrical Installation
G.S.]
(c) Compliance with specification, standards, obligations and
regulations

(i) Coordinate with all relevant parties on the operation

requirement of the electrical equipment*.
(ii) [Provide performance requirement not included in
Electrical Installation G.S.].
(iii) [List out any special requirements for energy
efficient electrical appliance as stipulated in the
Energy Efficiency Office, EMSD.]
(iv) [State the preferred option of materials/installation
methods of a specific item of equipment in the
Electrical Installation G.S. to be adopted for the
contract].
(v) [State the standards or codes of practice to be
complied other than those already listed out in the
Catering Equipment and Electrical Installation
G.S.].

1.1.4 Gas Equipment

(a) General
(i) Design*, supply, install, commission and test all the
gas equipment including gas appliances as shown in
the Drawings* and complying with Codes of
Practice of Gas Authority, FSD’s requirements and
the Operating Procedures of the Hong Kong and
China Gas Co., Ltd. The gas equipment shall use
town gas/liquefied petroleum gas*.
(ii) The gas equipment shall have automatic control for
fuel conservation, manual isolation, flame failure
protection, indicator lights, switches, controls,
control wiring and other accessories to provide safe
and convenient operation. It shall incorporate
automatic ignition which shall be of continuous
spark fail-safe type by piezo-electrostatic devices or
powered by electrical supply.
(iii) Supply and install the final connections to the
electrical and mechanical services terminals
including electrical, cold and hot water, steam, gas,
drain, exhaust duct, etc required for the final
connections of the equipment.
(iv) All gas appliances shall possess the relevant
approval under Code of Practice GU05 “Approval of
Domestic Gas Appliances” by Gas Authority.
(v) [Provide other description of the equipment, such as
number of equipment to be controlled when
required].

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 (b) Technical and Performance Requirements

(i) Design the gas equipment in compliance with

complying with General Specification for
Liquefied Petroleum Gas Installation in
Government Buildings, Hong Kong.
(ii) [State other requirements not included in the
Catering Equipment Installation G.S.]

(c) Compliance with specification, standards, obligations and

regulations

(i) Coordinate with all relevant parties on the operation

requirement of the gas equipment*.
(ii) [Provide performance requirement not included in
Catering Equipment Installation G.S.].
(iii) [State the preferred option of materials/installation
methods of a specific item in the Catering
Equipment G.S. to be adopted for the contract].
(iv) [State the standards or codes of practice to be
complied other than those already listed out in the
Catering Equipment G.S.].

1.1.5 Steam Equipment

(a) General

(i) Design, supply, install, commission and test all the

steam equipment as shown in the Drawings*.
(ii) The steam equipment shall have controls for
component with suitable working pressure and
operating temperature.
(iii) Supply and install the final connections to the
electrical and mechanical services terminals
including electrical, cold and hot water, steam, gas,
drain, exhaust duct, etc required for the final
connections of the equipment as shown in Drawings.
(iv) [Provide description of accessories for safety
operation where necessary such as direct acting
pressure reducing valves, adjustable thermostatic
controls etc.].

(b) Technical and Performance Requirements

(i) [Provide requirements of the steam equipment not

included in Catering Equipment G.S.]

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 (c) Compliance with specification, standards, obligations and
regulations

(i) [Provide requirements of the steam equipment

different from or not included in Catering
Equipment G.S.].
(ii) [State the preferred option of materials/installation
methods of a specific item of work in the Catering
Equipment G.S. to be adopted for the contract].
(iii) [State the standards or codes of practice to be
complied with other than those already listed out
in the Catering equipment G.S.].

1.1.6 Other Catering Equipment*

(a) General

(i) Design*, supply, install, commission and test all

other catering equipment as shown in the Drawings
to provide the catering activities. The catering
equipment ;shall comply with Codes of Practice of
Gas Authority, FSD’s requirements and the
Operating Procedures of the Hong Kong and China
Gas Co., Ltd. The catering equipment shall use
town gas/liquefied petroleum gas*
(ii) The catering equipment shall have automatic
ignition, flame failure protection, electrical safety
devices, indicator lights, switches, controls, relays,
control wiring and other accessories necessary to
complete the system.
(iii) The control wiring in the control panel, all
accessories and all wiring/conduits from the control
panel to the sensors, switches, indicator lights,
remote devices etc. are deemed to be part of the
catering equipment. Provide these materials to
complete the control system to meet with the
technical requirements for respective systems.
(iv) Supply and install the final connections to the
electrical and mechanical services terminals
including electrical, cold and hot water, steam, gas,
drain, exhaust duct etc required for the final
connections of the equipment.
(v) [Provide other description to the special features of
catering equipment as required, etc.]

(b) Technical and Performance Requirements

(i) [Provide other control requirements not included in

Catering Equipment GS section B8]

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 (c) Compliance with specification, standards, obligations and
regulations

(i) [State the preferred option of materials/installation

methods of a specific item of work in the Catering
Equipment G.S. to be adopted for the contract].
(ii) [List out any special requirements for flameproof,
explosion proof , intrinsic safe, etc. electrical
installation]
(iii) [State the standards or codes of practice to be
complied with other than those already listed out in
the Catering Equipment G.S.]

1.1.7 Sink & Fixture Installation*

(a) General

(i) Supply, install, commission and test the sink &

fixture installation which shall be made to meet the
technical, functional, safety, dimensional and
finishing requirements and complying with the
General Specifications for Catering Equipment in
Government Buildings and General Specification
for Building, current edition.
(ii) The installation shall comprise but not limited to the
following:-
 Water sinks*
 Stainless steel kitchen tables*
(iii) The installation shall be of sound, reliable and safe
construction to suit the required operating
conditions.
(iv) *Safety interlocking devices shall be provided for
cabinet doors, covers, guards, adjustable legs for
floor standing equipment which shall comply with
the stability requirements stated in relevant
International Standards.
(v) [Provide description to the system which shall
design and construct to maintain hygienic
conditions etc.]

(b) Technical and Performance Requirements

(i) All sinks and fixture installation shall comply with

the best practice to maintain good hygienic
condition without difficulty. Spaces between
adjacent appliances shall be sealed to prevent
ingress of spillage, dirt and vermin*.
(ii) [Provide requirement of the system not included in
Catering Equipment GS]

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 (c) Compliance with specification, standards, obligations and
regulations

(i) [State special requirements of hygienic conditions

not included in Catering Equipment GS]
(ii) [Provide requirements of the electrical installation
different from or not included in Catering
Equipment G.S.].
(iii) [State the preferred option of materials/installation
methods of a specific item of work in the Catering
Equipment G.S. to be adopted for the contract].
(iv) [State the standards or codes of practice to be
complied with other than those already listed out
in the Catering Equipment G.S.]

1.2 Design Responsibilities #

The Contractor/Sub-contractor* shall be responsible for the design of all

the Catering Equipment installation and the selection of suitable
equipment and components to provide safe, hygienic and convenient
catering services. The Contractor/Sub-contractor* shall pay particular
attention to ensure the equipment/components are compatible with each
other to meet the specific performance requirements.

The Contractor/Sub-contractor* shall design the complete system in co-

ordination with other services. The layout shown in the Drawings is
indicative.

The Contractor/Sub-Contractor* shall develop and complete the design

details of all the Catering Equipment installation and systems shown in the
Drawings based on the materials and equipment offered and in accordance
with the manufacturers’ installation details. Particular attention shall be
paid to the safety, hygienic and operational requirements.

The Contractor/Sub-contractor* shall provide qualified and experienced

personnel approved by the Architect/Supervising Officer* to carry out the
design and to check the completion of the Works in accordance with the
design intent.

The Contractor/Sub-contractor* shall submit all proprietary design of

special Catering Equipment installations for the Architect’s/Supervising
Officer’s* approval.

The Contractor/Sub-contractor* shall submit all relevant information, data,

drawings, and design calculation/design manual/layout and construction of
all electrical & gas appliances, water & gas systems, sink and fixtures with
drawings to the Architect/Supervising Officer* for comments and
approval. The Contractor/Sub-contractor* shall also submit other system
design information to the Architect/Supervising Officer* for comment and
approval when required by the Architect/Supervising Officer*.

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 1.3 Others#

[List out any special requirements of catering equipment installations.]

[List out any special requirements of designer, independent checker,

commissioning engineer, site supervision, submission requirement etc.]

[Add any particular project information or supplementary technical

requirements etc. which are not covered in Catering Equipment
Installation G.S.]

2. Constraints Applicable to the Installation#

2.1 [List out the site constraints if any]

2.2 [List out the requirements for interfacing/connection/operation/
maintenance of the existing water and gas supply system*]
2.3 [List out the requirements for interfacing with other installations such as
exhaust / ventilation system etc.]
2.4 [List out special noise control measures, environmental measures, night
work requirements etc.]
2.5 [List out other particular constraints on this installation work.]

3. Testing and Commissioning

3.1 General

The Contractor/Sub-contractor* shall test and commission the Catering

Equipment Installation in accordance with Testing & Commissioning
Procedures stated in the Preliminaries unless otherwise specified in the
Drawings or in this Particular Specification or approved by the
Architect/Supervising Officer*.

The Contractor/Sub-contractor* shall submit the approval documents of

all gas equipment under the Code of Practice GU05 “Approval of
Domestic Gas Appliances”.

The Contractor/Sub-Contractor* shall submit detailed testing and

commissioning procedures and programme to the Architect/Supervising
Officer* for approval.

The Contractor/Sub-Contractor* shall submit all off site test certificates

and certification records required in the Catering Equipment General
Specification and this Particular Specification prior to the testing and
commissioning work at the Site.

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 3.2 Testing and Commissioning Procedures for Special Items#

The Contractor/Sub-contractor* shall follow the approved

manufacturer’s recommendation on the testing and commissioning of
any proprietary system and product included in the installation. Details
shall be submitted to the Architect/Supervising Officer* for approval.

The Contractor/Sub-contractor* shall in particular submit the detailed

procedures for testing and commissioning of the following items to the
Architect/Supervising Officer* for approval:

3.2.1 _________ System

3.2.2 _________ System

[List out special items not covered by the Testing and Commissioning
Procedures]

3.3 Particular Requirements on Testing and Commissioning

Schedules/Sequence#

3.3.1 All submissions relating to testing and commissioning such as

detailed commissioning and testing procedure, methods, format of
test records, program for the commissioning and testing are to be
submitted to the Architect/Supervising Officer* at least
12/_________* weeks prior to the commencement of testing and
commissioning work. The submission shall be updated as the work
progresses towards completion. All commissioning and testing
procedures for works that are required to be tested during
construction shall be submitted to the Architect/Supervising
Officer* at least 2/_________* weeks prior to the commencement
of testing and commissioning work.

3.3.2 The Contractor/Sub-contractor* shall allow for attendance on

testing and inspection of the Catering Equipment Installation to
be conducted by the Food and Environmental Hygiene
Department, Gas Authority, FSD and Water Supplies Department
and to ensure that the water/gas* supply will be available in such
good time to the satisfaction of the Architect/Supervising
Officer* and the related installations and provisions to meet all
fire service, statutory and licensing requirements where
applicable.

3.3.3 The Contractor/Sub-Contractor* shall co-ordinate with relevant

parties to check that all related catering equipment installations
and related provisions by others will be completed in such good
time to the satisfaction of the Architect/Supervising Officer* and
will be inspected by the Food and Environmental Hygiene
Department and FSD.

3.3.4 [List out special licensing requirements and inspection to be

carried out within Contract Period.)

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 3.3.5 [List out special tests to be performed by competent persons.]

3.3.6 [List out special requirements of independent tests conducted by

recognized agents, independent checker, test certificates, factory
tests, off-site tests, certification records, etc.]

3.3.7 [List out special requirements on testing instruments and format

of test record submission.]

3.3.8 [List out other particular project requirements in connection with

testing and commissioning programme/sequence/methodology.]

3.4 Others

[List out the additional particular project information or supplementary

technical requirements, etc., which may not be covered in sections 3.1 to
3.3.]

4. Maintenance and Training

4.1 Maintenance Requirements#

The Contractor/Sub-contractor* shall furnish free maintenance services

for the complete Catering Equipment Installation for the whole
Maintenance Period as specified in Section C2 of Catering Equipment
General Specification.

The Contractor/Sub-contractor* shall submit the record of all fault

callouts as specified in the Catering Equipment General Specification.

The Contractor/Sub-contractor* shall provide at least two senior

servicemen being thoroughly familiarized with all aspects of the Catering
Equipment installation to be responsible for inspection, maintenance and
testing of the installation in the Maintenance Period.

The Contractor/Sub-contractor* shall carry out annual inspection, testing

and maintenance of the Catering Equipment installation annually in the
Maintenance Period as specified in Section C2 of Catering Equipment
General Specification.

[List out explicitly other particular maintenance requirements or the

applicable option of maintenance schemes specified in the General
Specifications for compliance by the Contractor/Sub-contractor*.]

4.2 Training Requirements#

The Contractor/Sub-contractor* shall provide adequate and separate

training courses to not less than eight*/_____ persons nominated by the
Architect/Supervising Officer* to enable them to understand and
familiarize with the operation, use, cleaning and maintenance as

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 specified in Section C2 of Catering Equipment General Specification.
Safety aspects shall be covered in the training.

[List out explicitly the particular training requirements for users and
management staff.]

4.3 Others#

[List out special requirements in connection with maintenance or

training not covered by either 4.1 or 4.2]

[List out any special spare part and tool requirements.]

5. Equipment Schedules included in Particular Specification [ES(PS)]

The Contractor/Sub-contractor* shall complete the following ES(PS) and submit

for approval of the Architect/Supervising Officer* according to the timing and
sequence as stipulated in the approved programme pursuant to Clause 16 of the
General Conditions of Contract. The equipment and materials in the following
ES(PS) shall not be delivered to site without the prior approval of the
Architect/Supervising Officer*.

Equipment/Material Specified

1. Fuel Gas Pipes

1.1 Gas pipe G.S. C(B3.13)

Manufacturer

1.2 Flexible hose G.S. C(B3.13)

Manufacturer

2. Gas Equipment/Appliances

2.1 Chinese cooking range P.S. C(*)

Manufacturer

2.2 Chinese steamer P.S. C(*)

Manufacturer

2.3 Cooker with oven P.S. C(*)

Manufacturer

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 2.4 Hot plate P.S. C(*)

Manufacturer

Equipment/Material Specified

2.5 Fryer P.S. C(*)

Manufacturer

2.6 Bain Marie/Hot cupboard P.S. C(*)

Manufacturer

2.7 Water heater (pressure type) P.S. C(*)

Manufacturer

2.8 Water heater (non-pressure type) P.S. C(*)

Manufacturer

3. Electrical Equipment/Appliances

3.1 Refrigerator P.S. C(*)

Manufacturer

3.2 Chiller/Freezer P.S. C(*)

Manufacturer

4. Sinks and Fixture

4.1 Table G.S. Sect B3 & B5/P.S. C(*)

Manufacturer

[Add other equipment/materials as required.]

6. Schedule of Appliances/Equipment Supplied by the Employer#

The following appliances/equipment shall be supplied by the Employer, but

collected, installed and connected by the Contractor/Sub-contractor*. The
Contractor/Sub-contractor* shall be responsible for the returning of any surplus

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 appliances/equipment to a store designated by the Employer as and when
required.

Item Quantity

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