AI for foodservice equipment dealers, tested on kitchens your contract division already bid.

The job folder grades the test. A closed project holds the consultant's schedule and specification, your bid, the submittal book, the review comments and whatever changed afterward. A draft made from the early pages can be scored against what your estimator and project manager actually did. MasterFormat puts this work in Division 11, Equipment, at 11 40 00, with ice machines numbered apart at 11 47 00.

One role goes by several names and several contracts. An Oregon high school remodel's section calls you the KEC. A North Carolina high school's calls you the FSEC, says the work is outside the general contract, and leaves the general contractor only to coordinate with the owner's own equipment contractor. Duke University's construction standard has its dining department buy the equipment and hand it to the contractor to connect. Furnish and install, owner direct or connection only: that decides what a correct bid even includes.

Getting on the list is paperwork too. That Oregon section named three qualified bidders and sent anyone else to the foodservice consultant and architect for review before the general contractor bid. New York's Office of General Services lays out each line of its master 11 40 00 the same way: item number, manufacturer, model number, description, then electrical trim and plumbing trim, the pieces shipped with a unit that others must install. A drafted bid has to read those lines the way your estimator does.

Health departments ask for the same facts. The FDA's 2026 Food Code, a model that states and counties adopt in their own form, has plans show proposed equipment types, manufacturers, model numbers, locations, dimensions, performance capacities and installation specifications. Under its section 4-205.10, food equipment certified or classified for sanitation to a recognized American National Standard, by an ANSI-accredited program, is deemed to comply with the code's materials and design parts. The schedule, the book and the plan review all lean on one list, so a wrong model number on the first travels to the others.

Fire officials read the cooking line. Delaware's State Fire Marshal requires a plan submittal for any new or altered Type 1 hood, drawn to scale and in accordance with NFPA 96, Ventilation Control and Fire Protection of Commercial Cooking Operations, listing equipment specifications, with a leakage test and a final acceptance test before the hood goes into use. Whether a swapped appliance reopens that paperwork is the fire official's call. Your team still needs to know the swap happened, which is why both jobs tie every appliance to its item number.

One limit covers both jobs. The proof of concept never touches your quoting or ERP system or a live bid or submittal. It never picks equipment for a kitchen and never stamps a submittal. An estimator checks every bid and a project manager releases every submittal. Codes and standards are named here so your people can read them; nothing on this page is legal or code advice.