MODULE

15
MECHANICAL, PLUMBING &
ELECTRICAL
15A – Mechanical (HVAC) Systems
15B – Plumbing Systems
15C – Electrical Systems

HOTEL
DESIGN STANDARDS
January 2012
Courtyard – International Asia Mechanical Systems – 15B

MODULE

15B
PLUMBING SYSTEMS

HOTEL
DESIGN STANDARDS
January 2012

Design Standards - Copyright, Marriott International, Inc. Jan 2012 15 - C

15B – Plumbing Systems Courtyard – International Asia

Table of Contents

15B.1 General Requirements .. Error! Bookmark not defined.

15B.2 Sanitary System......................................................... 2
15B.3 Storm Water Drainage System ................................. 3
15B.4 Domestic Water ......................................................... 4
15B.5 Facility Requirements ............................................... 8
15B.6 Piping Systems.......................................................... 9
15B.7 Laundry .................................................................... 12
15B.8 Plumbing Fixtures, Accessories & Trim................ 13
Table 15B.1 Plumbing Fixture Schedule Req't ......... 15-19
Table 15B.2 Plumbing Requirements ................................ 20
15B.9 Commissioning......................................................... 21

Revised : January 2012

Supersedes: January 2011 and all previous versions

Module Organization
• This Module is a part of an integrated series of 17 Modules.
• Coordination with information from other Modules is required.
• The reference symbol <XX> is used to indicate a Module
reference that includes additional information.

Marriott Confidential and Proprietary Information

The contents of the Design Standards are confidential and
proprietary to Marriott International, Inc. and may not be
reproduced, disclosed, distributed or used without the express
permission of an authorized representative of Marriott.
Copyright, Marriott International, Inc., unpublished material. All rights
Reserved.

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15B.1 General Requirements

A. Project Contact : Marriott International - “MI” - is the
corporate entity that manages this Brand and all MI
hospitality Brands. Contact the MI Design Manager for the
project specific manager referenced by the term “MI”
throughout this Module
B. Codes and Standards:
1. Design Criteria: This Module is intended to set minimum
Marriott International (MI) requirements and is not
intended to provide complete design solutions to
project specific situations.
2. Deviations: Submit proposed deviations from these
Standards in writing and obtain MI Engineering
approval. Also, submit deviations that alter operating
costs and include a complete computer simulated life
cycle cost analysis so that negative impacts can be
reflected in the operating Pro-Forma.
3. Standards Coordination: Comply with the more
stringent of governing laws, applicable governing
codes and regulations, and the MI Design Standards.
Refer conflicts to MI Engineering for resolution.
4. Documentation: Systems and equipment required by
this Module and installed by the contractor shall be
included and clearly identified on the design drawings
submitted for MI Engineering review and comment.
5. Sanitation: Comply with sanitation standards to
safeguard the water supply, drainage and food service
equipment <10>. Provide appropriate plumbing system
traps, indirect drains with air gaps, vacuum breakers,
backflow preventer, check valves, flow restrictor and
valves.
B. Base Plumbing System Design Reference: Design
systems in compliance with ASPE standard and the
governing authority and application of good engineering
practices to provide the most cost effective installation.
C. Dimensions, Sizes & Measurements: In this Standard,
conversions from English to metric (SI) units are
approximate. Verify, coordinate and confirm product and
material dimensions for required design applications.
D. Energy Efficiency: MI has adopted a significantly
aggressive environmental policy. At a minimum, design
plumbing systems in compliance with ASHRAE Standard
90.1 2007, Energy Efficiency in Buildings and governing
energy code.
1. Provide a complete computer simulated life cycle cost
analysis for alternate plumbing systems and equipment
considered for implementation.
2. Evaluate each alternate with MI Engineering with
respect to application, practicality and cost
effectiveness.
3. Investigate the use of alternate or renewable energy

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options, including solar hot water and swimming pool heat.15A

15B.2 Building Cooling / Heating Load Calculations

A. System Requirements: Provide entire facility with

complete sanitary waste and vent system connected to a
public sanitary system with a means of conveying sewage.
Each fixture in the system is vented to the atmosphere to
provide protection of trap seals against siphonage and
gas leak due to positive pressure, to promote rapid and
silent flow of waste, and to ventilate the sanitary system to
reduce corrosion.

1. Private Sewage Disposal System: Provide when public

sanitary sewers are not available.

2. Disposal Methods: For methods of disposal, obtain

approval by government authority having jurisdiction.

3. Guest Bathroom Floor Drains: Unless required by

governing codes, guest bathroom floor drains are
prohibited.
a. If required, provide Trap Guard by ProVent Systems
to eliminate potential for methane gas entering
bathroom and guestroom.
b. In all Asia / Pacific properties, provide floor drains.

4. Vertical Sanitary Risers: Provide clean out with access

every 6 floors.

5. Waste Water: Indirect connect the following to the

sanitary sewer:
• Cooling tower drain
• Water softener backwash
• Pool filter backwash
• Spa filter backwash
6. Sewage Ejectors: When required, provide duplex
submersible sump pump system with each pump sized
at 65% of peak load. System includes control panel for
alternating pumps, pump failure alarm and high water
level. Connect sewer pumps to backup power <15C>.
7. Cooking Areas (Food & Beverage Production Facilities):
<10> Use direct waste when required by governing
code or recommended by equipment manufacturer.
a. Hand Sinks: Connect to direct waste.
b. Indirect Waste: Provide with air gaps from kitchen
equipment that is not required to be directly
connected.
c. Air Gap: Provide for indirect waste equal to 2 times
the drain pipe diameter size to prevent back
siphonage and contamination.
d. Funnel Floor Drains: Provide for low volume indirect
waste. Place in easily accessible locations for

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service.
e. Recessed Floor Sinks: Provide for high volume
indirect waste.

B. Region Requirement: In areas of high water costs,

collect guestroom showers, bath and lavatories and
circulate to a “gray” (non-potable) water reclamation plant
for use in landscape irrigation, cooling tower make-up and
possibly water closet flushing. The minimum standards for
gray water are 10 mg/l BOD, 15 mg/l COD and 10 mg/l
suspended solids.

C. Aqua Recycle on Laundries: <11A> Kemco

15B.3 Storm Water Drainage System

Water Drainage System
A. System Requirements: Provide a complete storm water
drainage system connected to a public storm sewer,
without storage, for the entire facility including the
following:
• Roof drains
• Balcony drains
• Planter drains
• Fountain drains
• Surface area drains
• Subsurface water drains

B. Other Requirements:
1. Overflow: Design system with hard piped overflow
system. Do not use roof scuppers for overflow.
2. Disposal: When public storm sewers are not available,
discharge storm water at point of safe disposal
acceptable to government authority having jurisdiction
for water pollution control.
3. Region Requirement: May consider storage of storm
water for irrigation systems.
C. Subsurface Water: During the design process, consider
the presence of subsurface water.
1. Foundation Drain System: If present, install to prevent
uplifting of building slabs by hydrostatic pressure or to
prevent wet slab and wall conditions.
2. Permit: Discharge and pumping of subsurface water
into municipal storm sewers is preferred, but may
require governing authority permission.
3. Storage: Consider capturing and reusing subsurface
water for irrigation and similar applications.
4. Sump Pumps: When required, provide duplex
submersible sump pump system with each pump sized
at 65% of peak load. System includes premium
efficiency motors, control panel for alternating pumps,
pump failure alarm and high water level. Connect sump
pumps to backup operational power <15C>.

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15B.4 Domestic Water

A. General Requirements:
1. Potable Water: Provide to every fixture throughout the
facility in compliance with, at a minimum, the U.S. Safe
Drinking Water Act.
2. Domestic Hot & Cold Water: Provide throughout the
facility to lavatories, sinks and showers.
3. Vacuum Breakers: Provide on fixtures where cross
connection to the sanitary system can occur.
4. Double Check Valve Backflow Preventer: Provide on
connections to non-potable water systems such as
chillers, cooling towers, boilers, pools, and irrigation
systems.
5. Metering: In areas where sewer charges can be
avoided, provide separate water meters for HVAC
make-up, irrigation systems and swimming pools.

B. Water Analysis: For water supplied to the project, obtain

a complete and current water analysis from the governing
water authority stating that the potable (drinkable) water
complies with requirements of the health authority having
jurisdiction and the U.S. Safe Drinking Water Act. If the
water analysis is not available, obtain a water sample to
submit to a laboratory approved by MI.

C. Cisterns: Provide in areas where water supply reliability is

questionable. Consult with MI Engineering to determine
applicability of this requirement and application of the
following provisions:
1. Cells: Minimum of 2 cells with means of closing off each
side for maintenance without interrupting the property
water supply. Provide each cell with a lockable cover.
2. Lining: Non-porous material such as ceramic tile or
PVC.
3. Capacity: Minimum of 400 liters (100 gal.) storage per
guestroom for properties without laundry; minimum of
600 liters (150 gal.) per guestroom for properties with a
laundry and a minimum of 800 liters (200 gal.) per
guestroom for resorts.

D. Water Softening:
1. Hot Water: Soften hot water when hardness exceeds
170 ppm (10 grains) or more per gallon.
2. Kitchen & Laundry: Provide hot water softening if water
analysis indicates more than 119 ppm (7 grains) per
gallon hardness.
3. Controls: If required, provide water softening systems
with automatic controls to prohibit water from reaching
zero parts per million (0 ppm) in low flow conditions.

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4. Alternate: As an alternative to water softening consider

use of Watts One Flow system.

E. Hot Water:

1. General Requirements:
a. Storage Tanks: Provide two cement lined storage
tanks and a minimum of two water heaters or heat
exchangers. Tank type heaters or “immersion coils”
are not acceptable.
b. Hot Water Return: Provide complete hot water return
throughout the entire system with balancing (flow
control) valves at the end of every branch or riser. At
a minimum, circulate 0.06 l/s (1.0 gpm) through each
hot water riser such that hot water reaches every
fixture within 10 seconds of flow initiation.
c. Heat Trace: Not allowed for hot water return systems.

2. Digital Re-circulating Valve (DRV): Provide DRVs for

the following hot water system applications:
• Systems with a maximum simultaneous demand
(MSD) less than or equal to 5 l/sec (78 gpm),
provide one DRV.
• Systems up to 10 l/sec (156 gpm), provide two
DRVs in parallel.
a. Acceptable Manufacturer & Model: Armstrong
Model DRV80R-BS1-DS, The Brain™; contact Will
Grindall; tel. (269) 279-3602 or e-mail:
willg@[Link]
b. Features: Provide each DRV with the following:
• Set Point Adjustment: Provide integral remote set
point adjustment and programmable two level
high temperature alert feature, and complete shut
off at inlet hot water supply that allows re-
circulated return and continuous cold water flow.
• LED Display: Provide an integral LED display that
indicates set point and operating temperatures,
and displays self diagnostic error messages.
• Hot Water Monitoring: Provide with an
independent hot water monitoring system (suffix
BS1) that connects directly to the valves integral
serial port. Provide monitoring system with hot
inlet, cold inlet and mixed outlet temperature
readings and an Internet web interface configured
to connect directly to a property BAS via BACnet,
LON Works and Modbus protocols. <15A>
c. Installation: Install valves in compliance with
manufacturer’s published instructions. Design may
consider fully pre-piped “Digital Mixing Center”
(DMC1-BS1-DS and DM2-BS1-DS).

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d. Testing: Pipe and pressure test the complete

installation to include isolation valves, strainers, mixed
return flow indicator, check valves, thermometers,
mixed outlet water sensor required by manufacturer.

3. Pumps: Provide, at a minimum, two centrifugal in-line

bronze hot water recirculation pumps in parallel (one
standby).

4. Water Temperatures: Provide hot water temperatures as

follows:
a. Guestrooms, Kitchen Hand Sinks and Other Areas: 57º
C (135º F) storage and 53º C (128º F) at point of
connection to any fixture and as required by governing
codes.
b. Kitchens: Provide 60º C (140º F) for preparation, pot
sinks, warewashing machines and general kitchen use.
c. Booster Heaters: Coordinate with kitchen / food service
consultant for requirements at dishwasher and pot sink.
d. Laundry Washers: 74º C (165º F).

5. Guestrooms & Kitchen Hot Water Sizing:

a. Capacity: Provide a minimum of two double wall, heat
exchangers or fuel fired water heaters with each
capable of recovering 15 liters (4 gal.) per guestroom
per hour at 55º C (100º F) rise plus required gallons per
hour recovery based on actual kitchen equipment
selections and any special requirements for banquet
facilities.
b. Design: Interconnect heaters and tanks in a “reverse
return” arrangement.
c. Fuel Fired Water Heaters: Provide with sealer
combustion chambers with direct venting of exhaust and
combustion air. Minimum efficiency is 85%. Tank type
heaters are not acceptable.
d. Storage Tanks: Provide two cement lined storage tanks
sized at 38 liters (10 gal.) per guestroom, plus required
gallons based on actual kitchen equipment selections
and any special requirements for banquet facilities.
Provide each tank with 4 connection “nozzles”: 1 for hot
water outlet; 1 for cold water inlet and hot water
recirculation; 1 for outlet to heaters; and 1 for return
from heaters.

6. Laundry Hot Water Sizing: <11>

a. Capacity: Provide one heat exchanger or water heater
capable of recovering required liters (gallons) per hour
based on actual laundry equipment selections.
b. Storage Tank: Provide one cement lined storage tank
sized at required liters (gallons) based on actual laundry
equipment selections.

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15B.5 Facility Requirements

A. Accessible Fixtures: Provide ambulatory and accessible

fixtures and hardware as required by government
regulations, governing codes, but as a minimum, provide
in compliance with ADA.

B. Kitchen (Commercial F&B) Plumbing: <10>

1. Plumbing Piping: Conceal in kitchen areas within walls.
If concealed installation is not possible, use stainless
steel or chrome plated pipe covers in prep and
production areas.
2. Piping Connections: Design piping connections to
equipment at the highest elevation possible but not less
than 150 mm (6 inch) above the floor to provide
clearance for cleaning.
3. Domestic Water Lines: Connect to kitchen equipment
through individual water filters when required by
equipment manufacturer. Use flexible stainless steel
lines with quick disconnect connections.

C. Grease Traps: <10>

1. Design: Drain main kitchen areas with both a grease
waste and a non-grease system. Connect floor drains,
pot sinks, and dish washers to grease waste system.
Connect all other fixtures including grinders and
disposal waste machines to non-grease waste system.
2. Location: Locate grease traps outside building in a
serviceable location, preferably near the receiving area,
but as close to the grease source as possible.
3. Remote Kitchen Areas: Equip with small cast iron
interceptors located in Back-of-House areas for easy
cleaning and maintenance.
4. Standard: Design grease traps in accordance with
governing code, ASPE, or at a minimum, 7,600 liters
(2,000 gallons) with cleanouts at the entry and exit. Vent
grease trap individually through the roof.

D. Trash / Can Wash: <10>

1. Hot Water: Provide for wash down at receiving area.
2. Drains: Provide floor and trench drains in the loading
dock and trash compactor area. Route drains through
the grease trap.

E. Water Features: Verify that site and building water

features are provided with appropriate water supply,
filtration, circulation, treatment, aeration and drainage.

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15B.6 Piping Systems

A. Design Pressures:
1. Design: Zone system to maintain between 275 kPa and
550 kPa (40 and 80 psi) at fixtures.
2. Zone: Provide maximum of 9 floors in pressure zones.
Utilizing pressure reducing valves in domestic water
systems is prohibited. When required, install two in
parallel with shut off valves for maintenance.
3. System Pressure: Maintain through a factory
manufactured and tested automatic triplex booster
pump system with premium efficiency motors sized at
50% - 50% - 20% split with variable frequency drives.
Pump controller sequences pumps based on flow
readings from a flow sensor with back-up pressure
switch.
4. Booster Pump System: Connect to operational standby
power <15C>.

B. Pipe Material:

1. Domestic Water Pipe:

a. Exterior Water Mains: <1> Cement lined ductile iron,
minimum diameter 75 mm (3 inch).
b. Inground / Below Grade: Type “K” copper.
c. Galvanized Pipe: Not permitted for domestic water
systems (mains, below grade, interior).
d. Interior Distribution: Type “L” copper with no lead
solder or “ProPress” joints and copper fittings.
Acceptable alternatives include:
• Aquatherm polypropylene piping systems
• Flowguard Gold CPVC piping systems
• Corzan CPVC piping systems
• Stainless steel piping and fittings with pressure
ratings equivalent to Type “L” copper
• “PEX” Piping: Provide only for final distribution in
guestroom bathrooms (no joints between the
manifold and fixture). Comply with ASTM F876 /
F877, NSF 61, 5006 chlorine resistance rating and
60 day minimum UV rating.

2. Storm & Sanitary Sewer: Cast iron pipe and fittings

are required for all wet systems with piping larger than
50 mm (2 inch). Galvanized pipe is not permitted.
a. Sovent: As an option, cast iron Sovent may be
considered if the entire design is approved in
writing by the manufacturer and the contractor is a
certified installer.
b. Schedule 40 PVC Piping: Acceptable for all vent
piping, underground waste piping (provide PVC
materials and joint cement compatible with waste
temperatures encountered), and for sanitary piping

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50 mm (2 inch).
3. Natural or LP Gas: Schedule 40 black steel with
screwed or welded fittings or Type “L” copper.
4. Gas Piping Installation: Do not conceal piping in walls
and non-accessible ceilings. Install gas piping only in
accessible locations and surface mount at kitchen
hoods. Limit gas pressure inside building to 2 psi
maximum.
C. Pipe Sizing: Do not exceed 2.4 m/s (8 fps) maximum
velocity in the domestic water system. Do not exceed 1.2
m/s (4 fps) maximum velocity in the hot water return
system.
D. Pipe Supports: Provide clevis or Uni-Strut trapeze
hangers with maximum spacing for copper or cast iron
piping system supports based on pipe diameter plus
provide supports on both sides of changes in direction
and at both sides of valves and fittings.
1. 50 mm (2 inch) and Smaller: 1.8 m (6 ft.) maximum.
2. 50 mm (2 inch) to Less than 150 mm (6 inch): 3 m (10 ft.)
maximum.
3. 150 mm (6 inch) and More: 4.5 m (15 ft.) maximum.
4. PVC Piping: Provide clevis or Uni-Strut trapeze hangers
with maximum spacing of 1.2 m (4 ft.).
5. Hanger Shields: Provide at each hanger for insulated
piping.
6. Floor Penetrations: Provide steel riser clamps (copper
coated for copper pipe) at each floor.

E. Pipe Insulation: Provide continuous insulation system for

piping as follows.
1. Domestic Cold Water & Horizontal Storm Drainage
Piping: Inside building, provide flexible elastomeric
thermal insulation of thickness based on pipe diameter
as follows:
a. 18 mm (¾ inch) Pipe: 18 mm (¾ inch) minimum.
b. 25 mm (1 inch) to 50 mm (2 inch) Pipe: 25 mm (1
inch) minimum.
c. 50 mm (2 inch) & Larger Pipe: 35 mm (1½ inch)
minimum.
2. Domestic Hot Water & Hot Water Return: Insulate as
indicated above for domestic cold water. Fiberglass
insulation with a vapor barrier may be used.
3. Seams & Joints: Continuously glued with insulation
contact adhesive.
4. Valves & Fittings: Insulate as required above and cover
with one piece, PVC, molded jacket covers.
5. Hot Water Supply & Return: Insulate piping with 35 mm
(1½ inch) minimum thick fibrous glass insulation with
vapor barrier.
6. Venture Tape Jacket: Provide where insulated piping is
subject to damage.

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F. Disinfection of Potable Water System: First, flush the

entire water system with clean, potable water until no dirty
water appears at all outlets. Continue with the following
flushing requirements:
1. Disinfection Solution: Once flushed per above, close
valves, fill the entire domestic water system with a water
/ chlorine solution containing minimum of 50 parts per
million (50 mg/l) and retain solution in system for 24
hours minimum.
2. Chlorine Purging: After retaining the solution in the
system for 24 hours, flush the system with clean potable
water until the system is purged of chlorine. Repeat the
flushing procedure until no contamination remains in the
system and the disinfection is verified by a
bacteriological examination and tests.

G. Valves: Design the piping system with valves located to

permit repairs without shutting down more than one piping
riser at a time. Where possible, locate balancing, isolation
and shut-off valves over Back-of-House areas to allow
remote, accessible service that is not visible to public and
guests.
1. Shut-off Valves: Provide full port ball valves or Victaulic
Series 608, bronze body, grooved end butterfly valves
for sizes 60 mm (2_ inch) and larger for the following:
a. At the base of hot water and cold water risers.
b. In supply and return piping to equipment to permit
service and replacement.
c. In domestic hot water return line on both sides of the
flow control valve at top of each riser.
d. At major branch takeoffs for isolation of systems.
e. Provide gas shutoff valve at each piece of kitchen
equipment.
f. Gate valves are not allowed.
2. Balancing (Flow Control) Valves: Provide with memory
stops and measuring ports to calibrate pressure drop and
water flow at each piece of equipment and at each hot
water return riser. Do not use ball valves for balancing.
3. Gas Solenoid Valves: Install automatic gas solenoid
valve with manual reset in an accessible location on
supply gas line at each food production cooking area
exhaust hood. <10> <14> <15A> The valve turns off gas
flow to appliances, under the hood, on initiation of signal
from the fire suppression system.
4. Gas Pressure Regulating Valves: <10> <11A> Install to
regulate gas pressure at the point of entry to the building
and at kitchen and laundry equipment based on
requirements of actual equipment selected. In
earthquake areas, provide automatic shut-off gas
solenoid valve.

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a. Install regulators and valves in an accessible location,

not above ceilings.
b. Outfit regulators with full size piped vent to exterior of
building.

H. Equipment Connections: Provide di-electric unions at

connections of dissimilar metals.

I. Piping Identification: Provide the following:

1. Plastic Nameplates: Identify pumps, heat exchangers,
tanks, water treatment devices and control panels.
2. Brass Tags: Identify small devices, including in-line
pumps and valves.
3. Plastic Pipe Markers: Snap-on type with flow arrows
for domestic cold water, domestic hot water and hot
water return piping.

J. Air Vents: Provide the following:

1. Manual Type: Place at system high points.
2. Automatic Type: Place at system high points above
inaccessible ceilings hard-piped to nearest floor drain.

K. Thermo Wells: Provide on both sides of all equipment

and at temperature control devices.

L. Pressure Regulators & Shock Absorbers: Provide on

branches serving ice machines, dishwashers laundry
equipment and at toilet rooms with flush valves. Locate
and install shock absorbers accessible for service and
maintenance.

15B.7 Laundry

A. Facility Features: Provide the following:

1. Electric Water Cooler: Locate near one of two Laundry
entrances.
2. Eye Wash Station: See Module <16>. Provide one in
the chemical storage room and one near washers.
3. Lint Screens: Install 13 mm (½ inch) expanded metal
lint screens in trench drains. Locate screens and design
to fully protect the trench, for easy removal and daily
cleaning.
4. Floor Drains: Provide floor drains in the laundry
mechanical room, garment shop, boiler room and air
compressor room. Provide area and laundry washer
trenches with drains leading to storage pits. Slope
trench bottoms to drain at center or one end.

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B. Water Reclamation & Reuse Systems:

1. Waste & Rinse Water: Evaluate cost to determine if
water reclamation and rinse water reuse systems are
recommended. Review with MI A&C Engineering
2. Waste Water Heat Recovery: Provide a waste water
heat recovery system when a waste water reclamation
system is not provided.

C. Wash Chemical Storage & Injection System: Provide

19 mm (¾ inch) hot and cold water lines connected
through a thermostatic mixing valve to a single 19 mm (¾
inch) wall mounted valved outlet

15B.8 Plumbing Fixtures, Accessories & Trim

A. General: Provide commercial grade fixtures, faucets and

trim.

B. Eye Wash Stations: <17> Provide eye wash fixtures

where chemicals are mixed, dispensed or handled and
used in concentrated form.
1. Locations: The following are example locations:
• Swimming / Whirl Pool Equipment Room storage /
handling <4>
• Engineering maintenance and shop areas <9>
• Kitchen warewashing <10>
• Laundry chemical storage / handling <11>
• Housekeeping (cleaning chemicals) <11>
• Other locations where chemicals are provided as
noted above.
2. Fixture Type: Provide permanent (not reservoir type that
requires maintenance, testing and regulation burdens),
foot operated, non-shower type fixtures in compliance
with OSHA standards.
3. Plumbing: <15> Connect fixtures to piped plumbing
system with tepid water supply and drain.

C. Fixture Trim:
1. Toilet Supply: Chrome plated angle stop valve, wall
flange, and braided stainless steel supply line.
2. Lavatory Supply: 12 mm (½ inch) angle supply, wall
flange, chrome plated.
3. Lavatory and Sink Traps: 17 gauge chrome plated brass
with wall flange and no clean-out.

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4. Accessible Lavatory Trap Insulation Kit: Handi Lav-

Guard Model 102 & 105 white, self fastening, flexible,
vinyl insulation covers for drain traps and supply piping
with accessible angle valve insulation cover.
5. Shower Drain: 50 mm (2 inch) diameter with 10 cm (4
inch) square perforated grid strainer, chrome finish.
Provide without manufacturer’s name or symbol visible.
D. Plumbing Fixtures Schedule: Coordinate the following
Fixture Schedule items with the Architectural criteria
and Interior Design requirements from Modules <2>
through <11> for public areas, guestrooms and Back-of-
House (BOH) areas.
1. Bathtub Drain: Provide below floor rough-in design, so
the bottom of the bathing well is at the same elevation
as the finished floor.
2. Toilets: Dual flush toilets are not permitted. Provide
flush toilets that exceed 800 MaP test.
3. Low Flow Fixtures: Consult with MI A&C Engineering
for projects that require water saving or low flow
fixtures.
4. Plumbing Fixture Item / Number: Use the fixture item
numbers in Table 1 to identify fixtures on documents
submitted for review and construction.
5. Manufacturers: Kohler, American Standard, Toto,
Hansgrohe, Moen, Gerber, Danze, Grohe, Symmons

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15B.9 Commissioning

A. Overview: Perform commissioning on building systems

and include required equipment pre-start and start-up
checklists and verification checklist.
• Adequate and timely water supply is a critical
component for guest satisfaction and is achieved
through the proper design, installation and
commissioning of building systems.
• Maintaining adequate domestic water for staff and
guests, produces a high level of occupant satisfaction.
To achieve this, it is essential to implement a
commissioning process that tests, verifies, adjusts,
calibrates and documents the functional performance of
the domestic water and plumbing systems and
equipment outlined in this Module prior to occupancy.
• Provide operating and maintenance (O&M) manuals,
highlighted cut sheets, Record “As-Built” Documents
and warranties on equipment and systems.

B. Purpose: The primary purpose of commissioning is to

produce a building with service systems that function, in
all respects, according to the design intent. Properly
commissioned systems function at maximum efficiency,
and minimize energy consumption and operating costs.

C. Commissioning Level: MI recommends that the owner

obtain an independent project commissioning agency (not
associated with and without contractual relationship
with the electrical, HVAC, plumbing, prime or general
contractors) to independently implement and monitor the
commissioning process.

D. Sign Off : Sign Off: MI Engineering does not provide final

sign off on the completed building until the commissioning
process is complete and required documents are
submitted.

E. Coordination : See “Building Commissioning” in

Modules <15A>. and <15C> and coordinate requirements
with this Module.

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