Construction Guidelines

INTRODUCTION The Construction Guidelines Manual is designed to guide lessees on

Skyrise Realty Development Corp. policies for stores and offices
construction in Skyrise buildings.

It is understood that the following Construction Guidelines shall

form an integral part of the Lease Contract, pursuant to Section
9 thereof.

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 Part 1 Basic Requirements to be submitted
A. PRE-
CONSTRUCTION 1. Submit colored storefront perspective on 15”x20” illustration
board, scale 1:50 to SKYRISE ADMINISTRATION OFFICE Cebu IT
Park, Apas Cebu City.

Tenant may proceed to the detailed Drawings to be submitted to the

SKYRISE ADMINISTRATION OFFICE. Submit three (3) sets A3 size
of the following for approval: and once approved as built plan and
Electronic files (CD or USB) must be submitted to SRDC, before final
inspection of fit out/construction.

- Architectural Plan
- Electrical Plan
- Mechanical Plan (Aircon, Kitchens Hood/Exhaust/Ventilation, Fire
Alarm, Fire Protection) - Details of Signage
- Plumbing/ Sanitary (if any)

PLEASE REFER TO SECTION 9 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 SKYRISE ADMINISTRATION OFFICE:

Building Permit from Building Official, City/MEZ-PEZA,

Requirements to be submitted are:
- Three (3) sets of photocopy of approved permits
- Three (3) Set of specifications, project cost and bills of materials -
Electric meter for temporary use of power supply
- Water sub-meter with MCWD certificate of calibration.
- Manpower/Master list will be submitted to SRDC together with 1x1
ID picture and Thirty (Php 30) pesos for ID Processing.

PERMIT TO CONSTRUCT shall only be issued by SKYRISE

ADMINISTRATION upon submission of ALL requirements.

B.DURING
CONSTRUCTION 1. Permit to Construct. A copy to be posted on the conspicuous place.

2. Fire Extinguishers. Number required will depend on the volume of

hazard at construction site. Minimum of TWO units, 10lbs. dry chemical
(ABC).

3. LESSOR will provide temporary electric power to LESSEE. A

meter and bill Deposit will be required from LESSEE.

4. Construction Plan approved by SKYRISE ADMINISTRATION.

A copy should be available at the job site.

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C. POST
CONSTRUCTION /
PRE-OPERATION *1.Mayors’s Permit

*2. Business Permit

*3.Certificate of Occupancy

*4.Mechanical, Sanitary/ Pluming 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 Php 500,000.00.
Submit copy of policy and official receipt.

6. List of employees assigned to the branch, ID pictures (colored 1”x1”) duly

endorsed by LESSEE.

7. LESSEE shall request writing to SKYRISE ADMINISTRATION for

FINAL INSPECTION of the construction should be schedule at least (3)
days before the intended opening.

8. LESSOR has the right to restrain store depending the degree of

deficiencies stipulated on the final inspection report.

9. After compliance with the operating requirements, SRDC will

issue clearance for LESSEE to start operation.

*Governmental Permits, whenever applicable.

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 Part 2
Drawing Submission and Approval

FOREWORD LESSOR’s approval of design and working drawing is required to 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.

A.DESIGN
DRAWINGS 1.LESSEE shall submit to SKYRISE ADMINISTRATION three (3) sets
of the Design and working Drawings for review and approval.

2. LESSOR shall return to LESSEE two (2) sets of APPROVED plans.

(Scale 1:50m at 20”x30”)
a. (1) One copy to be kept at the job site.
b. (1)one copy to be kept at LESSEE
c. (5) Five copies to be kept at (OBO) Office of Building
officials.
d. Lessee must submit also to (OBO) (2) sets of approved
A3 plans.

B.WORKING LESSEES is required to visit site and take actual measurement PRIOR to
DRAWINGS preparation of plans.

LESSEE’s Working Drawing shall include, but are not limited to the
following:

1. ARCHITECHTURAL (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 Section
1.4 Elevations (if applicable)
1.5 Reflected Ceiling Plan and additional details of special provisions

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 duct to remain
d. New duct to be installed
e. Size (WXH) for all ductwork shown on drawing
f. Location of the manual balancing dampers
g. Point of connection to a new duct to existing duct
h. Chilled water piping
I. Main Chilled water supply and return piping.

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 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 main:
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 hanger and supports.

3.2 REFLECTED CEILING

Plans showing coordination of supply air diffusers and return air grilles.
Show air flow volume in the control valves.
3.3 CONTROL SCHEMATIC
For all fan coil units, complete with specification of all major components.
Indicate the sizing information (Cv) for all control valves.

3.4 EQUIPMENT SCHEDULE

With complete specification for all fan coils.

3.5 COOLING LAOD ESTIMATION DATA

For each air condition areas submit a complete “Cooling load estimation
data” form.

4. PLUMBING PLAN 4.1 Design (that include length of pipe) and Specifications
4.2 Isometric Drawings (cold water and Sanitary lines)
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 drawings and specification of grease trap
4.10 Location of floor drain
4.11 Detailed drawings of hangers and support
4.12 Legend
4.13 Centralized gas lines,
5. STRUCTURAL PLAN 5.1 Design and Structural load computation (duly certified by a
STRUCTURAL/CIVIL ENGINEER) Subjected to review and approval by
SKYRISE ADMINISTRATION.

5.2 Details and Specifications

6. MECHANICAL/ 6.1 DUCTWORK

EXHAUST/VENT PLAN 6.1.1 Main ducts
6.1.2 Branch ducts to main
6.1.3 New duct to be installed
6.1.4 Size (WxH) for all ductwork shown in drawing
6.1.5 Air velocity in each section of duct
6.1.6 Location and size of all grease duct cleanout access panels

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 6.1.7 Location of grease reservoirs
6.1.8 Slope of bottom of duct for all sections
6.1.9 Point of connection for new duct to existing duct

6.1.a Detailed drawing of hangers and support

6.2 EQUIPMENT (WITH UNIQUE MARK FOR EAH ITEM OF THE

EQUIPMENT)
6.2.1 Kitchen hoods-indicating dimensions and which sides are open for air
flow
6.2.2 Exhaust and fresh air fans
6.2.3 Exhaust duct and grease reservoirs

6.3 EXHAUST DUCT CONNECTION TA MAIN Detail plans and

elevations showing connections of exhaust branch duct to exhaust main.
6.4 EQUIPMENT SCHEDULES With complete specification for all
exhaust and fresh air fan

7. SPRINKLER PLAN 7.1 Design (indicate distance between sprinkler heads, and between
sprinkler head and lease line) & specifications
7.2 Isometric drawing
7.3 Location and size of cross main line
7.4 Location and size of branch line
7.5 Existing location of sprinkler heads
7.6 Proposed new location of Sprinkler heads
7.7 Location of additional sprinkler head
7.8 Detailed drawing of hangers and Supports
7.9 Detailed drawing of sprinkler heads termination to pipe (upright and
pendent) 7.10 Legend

8. SIGNAGE PLAN 8.1 Detailed specification and Measurement 8.2

Power load schedule

9. PERSPECTIVE 9.1 Drawing shall be one (1) or two point’s perspective.

(COLORED)

C. PHYSICAL 1. Floor-Concrete floor designed to carry a maximum load of 70

CONDITION OF lbs. /sq ft. with rough cement finish.
LEASED PREMISES
2. Walls and partitions –double wall viroc board partition. For restaurant,
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 their store layout.
3. Ceiling-open ceiling

4. Storefront-none

5. Enclosure- Dry wall enclosure should be aligned with lease line

extend up to bottom of a/c grill fascia. Tenant should provide sticker
graphics of at least 70% of the dry wall enclosure.
5.1 Construction Tenants-LESSEE will provide Enclosure

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 5.2 Non-Constructing tenants-LESSOR will provide enclosure
which shall be charge to LESSEE. LESSEE to get enclosure at the
end of construction.

Part 3
Construction
GENERAL LESSEE shall improve the lease premises following the latest trends in PROVISIONS
Architectural Design, 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.

A.APPROVALS 1. LESSEE shall prepare three (3) sets of COMPLETE Construction plans for
approvals of SRDC Administration.

LESSOR’S approval of Design and Working Drawings is required prior to

the commencement of LESSEES’S construction. It is understood that all
comments and notations made by LESSOR on Working Drawing are
acceptable, approved and have to be implemented by LESSEE.

INCOMPLETE PLANS WILL NOT BE ACCEPTED

2. Addition/changes to approved construction plans. LESSEE must

revise plan for approval by SRDC administration. No work may commence
without prior approval.

3. Any authorized changes in electrical, air-conditioning, sprinkler,

and plumbing works should be undertaken by licensed reputable
Constructors, duly approved by LESSOR.

4. LESSOR and/or his authorized representative has the right to inspect

construction work any time to ascertain that work conforms with approve
plans.
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 Otherwise, LESSOR may ask LESSEE to redo the work if it doesn’t
conform to the approved plan or LESSOR may do at the work at the expense
of LESSEE.

B.PERMITS AND LESSEE shall secure all government permit and licenses are required
LICENSES BEFORE and AFTER construction.

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

D. PUBLIC SAFETY 1. LESSEE shall confine construction work within the lease 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

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 LESSEE.

3. LESSOR shall not be liable for any damages or injuries sustained

by the LESSEE and/or his workers and third parties during the
construction.

E.INSURANCE All contractors engaged by LESSEE shall secure a CONTRACTORS

ALL-RISK INSURANCE (CARI) from an insurance company acceptable
to the LESSOR. Coverage shall be combined single liability limit of not less
than Php 500,000.00 for bodily injury and property damage to third party
for the duration of construction.

Contractors shall submit to the building administrator a copy of the

insurance policy together with the official receipt prior to start of the
construction. Otherwise, LESSOR will not allow construction to
commence.

F. MOVEMENTS/ SKYRISE BUILDING IS OPERATIONAL

DELIVERY OF Supplies and materials shall be delivered directly to LESSEE’s area.
CONSTRUCTION Except for bulky and heavy equipment which require approval from
MATERIALS, SKYRISE ADMINISTRATION, gate pass required.
SUPPLIES AND NOTE: all supplies and equipment of the LESSEE’s when it is pulled out,
EQUIPMENT the LESSEE’s should present a gate pass to be submitted to Skyrise
Administration.
Note: All deliveries need approval to the Skyrise Administration.
Forms are available at the SKYRISE ADMINISTRATION.

G. CONSTRUCTION 1. SKYRISE BUILDING IS OPERATIONAL

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HOURS a. Regular construction hours-8:00 a.m to 5:00 p.m (Depending on
operational hours of existing tenants).
b. To expedite construction, extension can be requested by LESSEE in
writing to SKYRISE ADMINISTRATION accordingly. Secure work
permit with overtime Request Form, Two (2) days before implementation
of works.
Important: WORKERS MUST CONFINE THEMSELVES WITHIN THE
LEAST PREMISES.

H. IDENTIFICATION 1. LESSEE’s contractors must submit to SKYRISE ADMINISTRATION

SYSTEM OFFICE the list of workers with two (2) ID pictures (colored 11”x1”) and
position, duly endorsed by LESSEE. Twenty (P20) pesos will be collected
per person for ID processing.
2. ID must pin while within the SKYRISE BUILDING.
3. ID’s must be surrender to SKYRISE ADMINISTRATION upon
completion of construction.

I.UTILITIES AND Electricity and water consumption during construction must be charged to
FACULTIES LESSEE.

J.GUIDLINES FOR 1. Drugs, liquor or intoxicating drinks not allowed

CONTRUCTION 2. Work attire must be observed.
WORKERS 3. Shouting, use of indecent words, creating public disturbance are strictly
prohibited.
4. Sleeping within the premises is prohibited.
5. Maintain cleanliness and sanitation during construction. Urinating at job site
strictly prohibited.
6. Observe all security and safety measures.
7. Remove all debris after all the completion of work from the least area.

K. FINAL
INSPECTION OF
PREMISSES LESSEE shall request in writing to SKYRISE ADMINISTRATION
for technical inspection at the least area three (3) days prior to any
store opening.
Part 4
Architectural Standards

FOREWORD LESSEE must submit colored storefront perspective on 15”x20”

illustration board. Drawing shall be one or two point perspective.

DO NOT PROCEED WITH DETAILED DRAWINGS UNTIL

PERSPECTIVE IS APPROVED.

A.GENERAL 1. All workers shall be in accordance with the latest government

regulation, Building Code, Fire Code, Electrical and Mechanical Codes,

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GUIDELINES and 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 from the SKYRISE ADMINISTRATION OFFICE.

3. During construction and before the storm can open; Skyrise

Administration shall inspect the construction works of the LESSEE. All
deviation from approved plan shall ask to redo.

4. Hangers and supports of LESSEE’s ceiling and utilities (pipes,

ducts, etc.) shall not be attached or anchor d to building’s existing until
utilities and concrete beams or columns. LESSEE shall attach their
hangers only to the concrete slab soffits.

5. Do not cover or block stubs-out (cleanout, water source, exhaust,

sewer, drainage and etc.) when not needed. Instead, said stub-outs shall be
free of obstructions and easily accessible.

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

7. No board-up of partition and ceiling without the inspection and

approval of lessor.

8. No chipping on concrete flooring is allowed without prior approval

of the Lessor.

B.ARCHITECTURAL 1. FLOOR
DESIGN CRITERIA 1.1 LESSEE may use vinyl, vitrified tiles, wood parquet, laminated
flooring, carpet or marble tile flooring 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 or office
front from the lease line, LESSEE shall install flooring material identical in
quality, color and pattern to the building flooring within the area extending
from the lease line to such new store or office front line.

1.3 All floor covering material must be selected or adapted in the

thickness to co0rrespond exactly with the level of the finished building
floor.

1.4 Existing slab is bare finish concrete flooring and concrete elevated
flooring is strictly not allowed.

1.5 LESSEE shall submit floor framing plan and load computation for
wooden elevated flooring subject to LESSOR’s approval. Maximum of
two steps up to 300mm or 30cm.

2. PROPOSED AND OFFICE STORE FRONT

DESIGN CRITERIA OF PROPOSED OFFICE AND STORE FRONT

2.1 Tenants are given the freehand to design the entire with of their
designated office.

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 2.2 The flexibility of these guidelines will enable the tenant to come up
with office reflecting creativity and individuality.

2.3 Signage can be any of the material, dimension and location within the
office.

2.4 The tenant has the option to determine their office entrance width.

2.5 No projection of office is allowed beyond lease line.

2.6 The LESSOR reserves the right to approved/disapprove the design and
construction of all office and stores.

3. ENTRANCES

3.1 LESSEES are encouraged to maintain an open front display. Office

and front door is free to open any side of the office area.

4. CEILING

4.1 Ceiling height should have the minimum of 3.0 meters for shops and
2.70 meters for offices. (Refer to design criteria)

4.2 Tenants are required to use non-combustible material e.g. Gypsum

board, 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 a 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 to relocate
same, such change to be reflected on plan. Any approved changes should be
on 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 common areas and leased areas. Tenants are
encouraged to install wire mesh for additional protection.

4.7 Provide hangers using 10mm round bars at 2 meters 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. SIGNAGE CRITERIA

SIGNAGE CRITERIA OFFICE

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 5.1 Primary signage
a. Tenant has the option to design their primary signage box.
b. Signage box must be illuminated.
c. Tenants may choose from the following options

c.1 OPTION 1
Consider backlit acrylic light box to all side with computer cut vinyl
patterning and 3D lettering adhered to face and side of the box.

c.2 OPTION 2
Consider backlit acrylic light box to all sides with self adhesive
photographic image. Text /logo to be incorporated to side and front
elevations.

c.3 OPTION 3
Consider brush stainless steel with illuminated logo/lettering.

5.2 Secondary Signage

a. Tenants must use cut letters of any material.
b. Cut out letters must be mounted on lintel provided by LESSOR.
c. Cut out letters must be illuminated.
d. No exposed neon’s must be permitted.

5.3 Tertiary Signage

a. Applicable only to tenant opting with fixed glass panels.
b. Tenants must use only one (1) row of the panel for signage to maintain.
c. visibility inside lease area.
d. No exposed neon’s are permitted.

6. SIGNAGE CRITERIA FOR STORE FRONTS

6.1 Primary Signage

a. Tenant has the option to design their primary signage (box or
cutout).
b. Signage (box or cutout) must be illuminated.
c. Signage must be behind the front glass.
d. Signage dimension and perspective is subject to Lessor’s
approval.

6.2 Secondary Signage

a. Tenant may install signage at the landscape area.
b. Signage must be illuminated.
c. Signage dimension and perspective is subject to Lessor’s approval.

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C.ELECTRICAL 1. FACILITIES CONNECTION

1.1 The electric meter shall be provided with the LESSOR but will be charge
on LESSEE’s account. Tapping of lessee’s feeder line to building provision
misy have a step down transformer to have an output of 220 volts. All these
works will on LESSEE’s account, tenant must have electrical room for their
equipment and panel board location. The electrical panel board, and
electrical system works shall be at LESSEE’s expense and must be clearly
indicated on submitted plans. The modification/upgrading of electrical
feeder line shall be at LESSEE’s expense and must be clearly indicated on
submitted plans for LESSOR’s evaluation and approval in advance.

1.2 The communication line provision (1-voice and 1-data) shall provide by
LESSOR from IDF/TTC up to the termination box on LESSEE’s area.
Requirements for additional provision line must be with a written request
from the LESSEE and shall be charged to LESSEE’s account.

1.3 Before constructing – secure the tapping permit from the LESSOR for
the temporary electrical power supply. LESSEE to provide electric meter,
50A to 100A at Circuit breaker in NEMA – I enclosure for protection and
writing from the tapping point of LESSEE’s area.

2. DESIGN CRITERIA

2.1 Connected and actual load should not exceed 80% of over current
advice and impact of the cable.

2.2 Electrical conductor/ wire should be high in temperature rating

such as THIN type and should be in RSC, IMC or EMT conduit.

2.3 Use bolt-on type electrical panel board. Circuit breaker should also
be size based on kaic system calculation. Number of over current device
and construction of electrical panel board shall conform to code standards
(capacity of bus bar should be size and cut base on standard, crimp bus bar
is not allowed.)

2.4 Fluorescent fixture must be in high power factor (electronic

ballast) installation and must be in metal box enclosure.

2.5 Open wiring, open pull box and junction-box RX wires and PVC
conduit are not allowed.

2.6 Provide independent rigid support and hangers, for round bar, use
minimum 10mm diameter with maximum of 3 meters spacing and must be
painted with rust converter.

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 2.7 Compute load schedule base on office tenant’s 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 in
advance.

OFFICE TENANT:

AREA
NORMAL/EMERGENCY
a.350 Sq & below 70AT,3PH,380V
b.Over 350 Sq.m to 760 Sq.m 125AT,3PH, 380V
c.Over760 Sq.m to 1200 Sq.m 800AT, 3PH, 380V

SHOPS TENANTS:

AREA
NORMAL/EMERGENCY
a. 40Sq.m & below (100AT, 3PH, 240V)

ix. Electrical plan should be signed and sealed by a duly Registered

Professional Electrical Engineer.
x. Provide metal backing for the wiring installation of Panaflex signage. xi.
All Electrical works shall be under the direct supervision of duly
Registered Master Electrician (RME) or Registered Electrical Engineer
(REE) xii. All Electrical works shall be in accordance to the
latest edition of Philippine Electrical Code (PEC).

LESSEE’s electrical contractor will submit a “Certificate of

Commissioning” of the electrical system. Lessor shall have the right to
witness any or all the final measurement show in the Certificate of
Commissioning. The Certificate of Commissioning shall include at least of
the following items (“Final” Reading after balancing adjustment have been
made):

a. Balancing of load
b. Current reading during learn and peak load (main and branches)
c. Insulation Resistance Testing (main and branches)
d. Voltage reading (main and branches)
e. Tagging of loads using manual electronic dymo machine.

D. AIR 1. FACILITIES CONNECTION

CONDITIONING

1.1 Lessee should use a split type air conditioning system.

1.2 There is a centralize condensate drainage system where you can tap the
aircon drainage, and it should properly insulated.

2. DESIGN CRITERIA

2.1 All modification to (or installation of new) equipment and system

shall be in accordance with local codes and accept engineering practice.

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 2.2 All modifications to existing branch duct and/ or diffusers and taps
to existing main ducts shall be at the lessee’s expenses.

2.3All ducts insulation installation must be provided in continuous G.I

corner beads protection.

2.4 All air-conditioning branch duct work shall be design and constructed
and to conform fully to local codes and requirement to the most current
SRDC guidelines “HVAC DUCT CONSTRUCTION STANDARDS-
METAL AND FLEXIBLE” for 11NWG Pressure Class or greater.

2.5 All branch ducts (and taps to existing main ducts) shall be
Properly sealed to prevent air leakage in excess of that required by
SRDC leakage class C with CL =24 CFM/100FT^2 at 1.0 INWG.

2.6 All branch ducts shall be adequate insulated to prevent condensation

and water damage to the spaces through which they pass. All insulation
use shall conform to local code requirements for frame spread and
smoke density but not exceed a Flame Spread index of 25 or a smoke
density 50when tested in a composite installation including insulation,
facing materials, tape and adhesive as applied.

2.7Air-conditioning and ventilation 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.

2.8 All Fan Coil Units (FCU) shall be installed with two ways control
valves properly size for Cv corresponding to the flow they serve and a
wide open pressure drop of 10FTWG.

2.9For 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 shall not be installed near exhaust
system or directly above cooking area.

2.10 Vibration isolator shall be provided for all rotating equipment.

2.11 Condensate drain pipes (with traps properly sized) shall be installed
for all fan coils. These drain pipe (and traps) shall conform to local
codes and accept engineering practice. Minimum drain pipe size shall be
25mm. All condensate drains shall terminate and nearby floor-drain
through an indirect connection with air gap.

2.12 The lessee will provide an exhaust air system for all comfort
rooms. Exhaust air quantities shall be in accordance with the local codes
but shall not be less than 50 CFM per water closet urinal.

2.13 Duct piping and equipment shall be suspended from hangers

fixed to the existing slab above properly sized/ spaced for the loads
serve in accordance with SRDC ACNA recommendation. No duct,
piping or equipment shall be suspended from a ceiling element or other
mechanical/electrical elements.

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 3.TESTING AND COMMISIONING

Upon completion of the work, and before acceptance by SRDC,

Lessee’s Mechanical contractor will submit a “Certificate of
Commissioning” for all air conditioning system. 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 reading after balancing
adjustments have been made):
1. SMOKE TESTING Conduct smoke test of ductworks prior to
tapping to main duct installation of insulation.

2.AIRCONDITIONING FROM THE CENTRAL SYSTEM

1.1 Static and total air pressure in the Lessee’s Ductwork point connection to the AC supply air main
ducts

1.2 Measured air flow at each supply diffuser

NOTE: The Lessee must advice the Lessor at least 24 hours in

advance of his intention to do the system commissioning so the lessor
can confirm that all pertinent central system 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 record at the same time.

E.VENTILATIONS 1. DESIGN CRITERIA

1.1 All steam, vapors, heat, odors and moisture producing areas and
high heat producing equipment and appliance must be exhaust systems.
(Type-I Exhaust Hood: designed to collect and 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 system shall be designed to prevent vapors,

heat,
odors and/ or moisture from migrating the building into the lessor’s air-
conditioning systems.

1.3 All hoods, ductwork and exhaust system must be designed in

the strict compliance with local codes AND the kitchen
exhaust system Gide,” in each aspect using the more
conservative as the basis of design.
1.4 A minimum of 70% of the kitchen hood exhaust air flow
must be made up with unconditioned make up 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 cooking surface on all
open sides. This distance is to be measured from inside lip to
hood. Note: The minimum 6” overhang may not be sufficient
to capture all of the smoke, vapors, or grease generated
smoke cooking equipment. A 12 conventional streamers,
large tilting kettles, and bain-marie. A 1218” overhang at the

16
 side of the hood is also recommended for char broilers when
the equipment is located at the end of the cook line. (The
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 system
must be of a type that permits adjustment to capacity during
the 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 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 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 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 the latches that will hold the door tightly
closed. Doors shall be design so that 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 reservoirs. 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 ducts system must, through
either clearance or fire rated insulation, conform to all local
codes AND the Kitchen exhaust system guide as follows:

Exhaust fans. Exhaust fan housing serving Type 1 hood.

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 diverted. 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 ducts system in an upward direction
shall comply with the following conditions:
-The duct or duct fitting shall be constructed of metal.

17
 -The maximum total developed length of the duct or duct fitting measured
along the center line 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 permits drainage of grease to approved collection device.

1.16 Grease duct materials. Grease duct serving a Type 1 hood

shall be constructed of steel not less than 0.055 inch (1mm)
(No. 16 gauge in thickness or stainless steel not less
than0.044 inch (1mm) (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
duct 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 noncombustible
packing in a metal sleeve joint of an approved design.

1.19 Grease duct supports. Grease duct bracing and support shall
be of noncombustible 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 ducts walls.

1.20 Non grease ducts. Non grease 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 the corrosive environment shall be
protected against corrosion in an approved manner.

1.22 Prevention of grease accumulation. Duct system serving a

Type 1hood shall be constructed and installed so that grease
cannot collect in any portion thereof, and the system shall
sloped 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 duct 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 discharges will not 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 system shall not
have openings therein other than those required for proper

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 operation and maintenance of the system. Any portion of
such system having sections in accessible 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 the
substantial method of latching, sufficient to hold the door
tightly closed. Doors shall be design so that they are operable
without the use of a tool.

1.24 Horizontal cleanout. Cleanout out shall be located not less

than 20 feet (6096mm) apart on horizontal section of ducts.
The cleanouts shall be located on the side of the duct having
a minimum opining dimension of 12 inches (305mm) or on
the width of the duct where less than 12 inches (305mm).

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 a location where unprotected
openings are permitted by the building code. Ducts shall be
enclosed in accordance with the building code requirement
for the shaft construction. The duct enclosure shall be sealed
around the duct at a point of penetration and vented to the
outside of the building through the use of weather protected
openings. The enclosure shall be operated 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 provision 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 continuously covered
on all sides from the point by which the duct penetrates a
ceiling wall or floor to the terminal with a listed and
penetrates a ceiling wall or floor to the out terminal with a
listed labeled material, system, method of construction or
product.

1.26 Fire resistive access opening. Where cleanout opening are

located in ducts with-in a fire resistance-rated closure, access
opening shall be provided in the enclosure at each cleanout
point. Access openings shall be equipped with tight-fitting
sliding or hinge doors that are equal in the fire resistive
protection to that of the shaft or enclosure.

1.27 Air velocity. Grease ducts system serving a type one hood
shall be design 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 d system. A separate grease duct

system shall provide for each type 1 hood. A separate grease
duct system is not required where all following conditions
are met

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 M.1 All interconnected hoods are located within the same storey:
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 system serving a type one

hood shall have a clearance from unprotected combustible
construction of not less than 18 inches (457 mm) or not less
than 3inches (76 mm), where all combustible construction
are protected whit a noncombustible material having a
minimum 1 hour fire-resistance rating.

1.30 Exhaust outlets. Exhaust grease ducts serving commercial

food heatprocessing 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
(610mm) above the roof surface, not less than 10 feet (3048
mm) horizontally from parts of the same or contagious
building, adjacent property lines and air intakes openings
into any building, and shall be located not less than 10 feet
(3048 mm) above the adjoining grade level.
Exceptions:
1. Exhaust outlet shall terminate no less than 5 feet (1524 mm) from
an 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 the
fire suppression and extinguishing systems.

1.32 Use stainless “Self compensating Hood” type of hoods.

1.33 All hood filters shall be baffle type and shall be installed at an angle
not less than 45(>) from the horizontal and shall be equipped with a
drip side gutter and oil collector tray and avoid grease dripping into
the food. Filters shall be installed in frame or holders with handles so
as to be readily removable without the use of tools, except where the
system is designed for 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 Vibration isolator should be provided to all rotating equipment.

1.36 Pop rivets, metal screws, or other similar exposed fastener shall not
the internal surface of the hood.

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 1.37 Every hood shall be securely fastened in place by non combustible
supports. Exposed support hangers shall be 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-jacket kettles; hot-top ranges; ovens; barbeques; rotisseries;
dishwashing machines and similar equipment. For the purpose of this
section, a food-processing establishment shall include any building or
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 manufacture’s installation instructions. The
exhaust hood shall be designed for the type of cooking appliance
serve, 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 produce
grease vapor or smoke. A type I or Type II hood shall be installed at or
above the all commercial food heat-processing equipment that produce
fumes, steam, odor or heat.

2.2.3 Domestic cooking appliances used for commercial purposes.

Domestic cooking appliances utilize for commercial purposes shall be
provided with type I or II hoods are 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 to of
other exhaust systems.

2.3 Fuel-burning appliances. Where vented fuel-burning appliances are

located in the same room or space as hood provisions shall be made to
prevent the hood system from interfering with normal operation with of
the appliance vent.

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

2.4.1 Galvanize steel. Galvanize steel for type I hood construction

shall have a minimum thickness of 0.03 inches (0.8 mm) (No.22
gauge). Galvanize 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 construction of

hoods shall have a minimum thickness of 0.03 inch (No. 22 gauge).
Copper for the construction of hoods shall be copper sheets weighing
not less than 24 ounces per square foot (7 kg/m^2).

2.5 Supports. Hoods shall be 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 receptacle that is fabricated, designed and installed to be
accessible for cleaning.

2.8 Clearance for Type 1 hood. Type I hood shall be installed with a
clearance to combustible of not less than 18 inches (457 mm), or not less
than 3 inches (76 mm) where the combustible material is protected with
noncombustible material having a minimum of 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 and
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. He 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

Exposed flame and burners 2

Exposed charcoal and char broil-type 3-2

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 For SI: 1foot=304.4 mm

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

will permit the required quantity of air to pass through the units at
rates not exceeding those for which the filter was designed or
approved. Filter units shall be installed in frames or holders so as
to be readily removable without the use separate tools, unless
designed and installed to be clean 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 a dishwashing
machine or pot sink. Filter units shall be arrange in place or
provide with drip intercepting devices to prevent grease or other
condensate from dripping into food or on food operation surfaces.

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

than 45 degrees (0.079 rad) from 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 hood 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 to 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 hooking

hoods shall exhaust a minimum quality 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 is open, in feet (mm).
Q=quantity of air, in cubic feet per minute (L/s).

Where cooking equipment is installed back to back is covered by a

common island type hood, the airflow required shall be calculated
using the formula for a minimum three sides exposed. Airflow
requirements for type II hoods shall b accordance with the
requirements for low-temperature appliance hoods.

2.15.1 Solid Fuel- Burning cooking equipment. The minimum airflow

for exhaust system use for solid fuel cooking equipment grease
burning char broilers and similar equipment shall be:

Number of expose sides FORMULA (FOR S.I)

4 (island or central hood) Q=-300A Q=0.46A
3 or less Q=200
Alternate formula Q=100PDQ=0.16PD

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 2.15.2 High Temperature. The minimum airflow for type 1 hoods used
for high-temperature appliances such as deep- fat fryers shall be
determined as follows:

Number of exposed sides FORMULA (FOR S.I)

4 (island or central hood) Q=150A Q=0.23A
3 or less Q=100A Q=0.16A
Alternative formula Q=100PD Q=0.16PD

2.15.3 Medium temperature. The minimum airflow for type 1 hoods

used for medium temperature appliances such as rotisseries, grill and
ranged shall be determined as follows:

Number of exposed sides FORMULA (FOR S.I)

4 (island or central hood) Q=100a Q=0.16A
3 or less Q=75A Q=0.12A
Alternative formula Q=50PD Q=0.08PD

2.15.4 Low temperature. The minimum airflow for type 1 hoods used
for low temperature appliance such as a medium –to-
lowtemperature ranges, roaster 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 FORMULA (FOR S.I) 4

(island or central hood) Q=75A Q=0.12A
3 or less Q=50A Q=0.08A
Alternative formula Q=50PD Q=0.08PD

2.16 Capacity for non canopy hoods. In addition to all other

requirements for hoods specified in this section, the volume of air
exhausting through a non canopy –type hood to the duct system
shall be no less than 300 cfm lineal foot [0.5 m^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 air flow and proper
installation operation as specified in this chapter. The permit
holder shall furnish the necessary test equipment and device
required to perform the tests.

3. TESTING & COMMISIONING

Upon completion of the work, and before acceptance by SKYRISE

ADMINISTRATION, Lessee’s Mechanical contractor will submit
a “Certificate of Commissioning” for all ventilation system.
Lessor shall have the right to witness any or all the final testing &
measurements shown in the certificate of commissioning. This
24
 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
2. Measured air flow at kitchen hood and fresh air delivery point.
3. Static air total air pressure at the inlet 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

E.SPRINKLER
SYSTEM 1. FACILITIES CONNECTION
Basic sprinkler heads provision- 165 degrees F 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 212 degrees F sprinkler head for kitchen
2.2 Use upright sprinkler head for tenants with open ceiling
and pendent sprinkler head for tenant with ceiling.
2.3 Maximum distance between sprinkler heads should be
3meters. Radius covered by sprinkler head is 1.5-meter; 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 AND COMMISSIONING

3.1 Conduct hydrostatic leak testing prior to tapping from the
stabout 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 and witness any or all of the final testing
shown in the certificate of commissioning.
G.PLUMBING/
SANITARY DESIGN 1. DESIGN CRITERIA

1.1 Lessee’s sanitary system, vent and domestic water piping should 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-galloons minimum capacity of grease traps on all kitchen
sinks.
1.6 Provide floor clean-out for every change indirection and for every
3length of pipe for straight line connection.

25
 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 installation.
1.9 Building floor cleanout should not be fully covered with tiles.
1.10 All floor- drain should be provided with bolted strainer.
1.11 Provide MCWD calibrate water meter.
1.12 Use color coding of utility:
 Fire Protection-RED
 Potable cold water line(painted all throughout )-BLUE
 Vent pipe (2” strip at every 1-meter )-GREEN
 Downspout/storm drain pipe (2”strip at every 1-meter)-ORANGE

2. TESTING AND 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
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 any or all of the final testing shown in the
certificate of commissioning.

H.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.

I.CENTRALIZED
GAS SYSTEM I.FACILITIES CONNECTION (where Applicable)

1.1 A centralized gas system is installed by the LESSOR. All food

LESSEE who will use for their cooking
Shall tap to the system throughout a stab-out 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 lessor tapping point. Coordinate with skyrise
Administration Office on the schedule of tapping.

2 DESIGN CRITERIA

2.1 All pipeline joint shall be full welded except for thread and flange
connections such as ball valves meters, regulators, etc.
2.2 PIPING WORKS-PIPES-B.I., Seamless, and schedule 80 from tank to
1st stage regulator to equipment. TANK FITTING (elbows,
tees.etc.)Schedule 80 from tank to 1st stage regulator, schedule 40 1st stage
regulator to equipment. FLANGES-Welded Neck ASME 300 lbs before
1st stage regulator, ASME 150 lbs after 1st stage regulator. GASKET-
Spiral Wound Gasket. FLANGE TYPE BALL VALVE-ASME 150 lbs.
After 1st stage regulator. THREADED TYPE VALVE -1000WOG Ratings
Stainless Steel Single
Piece body. STUD BOLTS-BOLTS-B7, tool steel.
2.3Gas line shall not embedded in walls and floors.

26
 2.4 Provide rigid supports for every pipe bend and for every meter run of
pipe. Bracket shall be installed with a minimum distance of 3 meters or as
per required. All pipeline seated on support shall hold tightly using u-bolt.
2.5 Provide ball valve for every branch outlet.
2.6 Do not use rubber hose for connection to cooking equipment. Use
heavy duty hose or metal braided hose rate at 300 psi 2.7Provide
pressure gauge at main manifold.
2.8 Install Anti-leak Safety Device ay main manifold and branch.
2.9 Branch outlets shall be not lower than 60cm from the floor finish.
2.10 Gas hoses or flexible connectors shall not sag more than 10 cm.
2.11 Maximum length of flexible connector shall be 30 cm.
2.12 Painting of gas line- QDE paint-two (2) coats. Lemon Yellow on
Pipes, Black on Pipe Support, PRIMER-Two (2) coats.

3.TESTING & COMMISSIONING

3.1 Leak test pipeline before 1st regulator manifold at 150 psi for a
minimum period of 12 hrs. and 100psig at 1st stage regulator manifold
for a minimum period of 2hrs. using nitrogen. Submit certificate of
leak testing from LPG pipeline contractor/installer.
3.2 LESSEE shall submit to Skyrise Administration office a certification
on the safe operation of their gas system signed by both LESEE’s gas
contractors.
3.3 LESSEE shall not be allowed to open without their gas system
undergoing leak testing and a certificate submitted to Skyrise
Administration Office.

EVERY TENANT IS REQUIRED TO OBSERVE AND COMPLY WITH THE

CONSTRUCTION GUIDELINES.

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