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Old 07-18-2016, 06:23 AM   #21
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Oh yeah, in fact we just run a load of 3/4" from a troffer on out ,and wait for appliances to arrive....~CS~
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Old 07-18-2016, 11:06 AM   #22
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Every restaurant I ever wired I just ran as many 3/4 hole and stub ups to the grid ceiling as I could fit onto the top of the panels after making allowance for any required 1'' pipes or larger if required. Those always got used up magically for some reason or another. Charge large for everything not on the prints. Make sure to put that into the contract- not showing it cost more period or you will get screwed every time. Nobody mentioned electrical boxes getting buried behind the marlite wall coverings in the kitchens yet- that makes it superbly difficult to locate them- instead of searching for a lump in the wall you are looking for soft spots in the paneling. To combat that I used to put 6-32 screws into all the boxes set in the wall right after the drywaller's were done, before the GC started installing the wall coverings, and learned how to take boatloads of pictures of my rough ins. Then there is the fast food places that had energy management systems that linked to the mainland office- those required lots of added contactors and control wiring not really laid out so well for you on the prints. I haven't done a restaurant in a long time, but I haven't purposely shot myself in the foot for a long time either.................
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