The gas supply line terminates at a shut-off valve located thirty inches plus or minus five inches above finished floor, with a horizontal offset of seventeen inches plus or minus three inches. A dormant flexible hose with swivel ends and quick disconnects connects the shut-off valve to the food service equipment utility inlet, sized per the pipe size indicated on the drawings. An equipment regulator is installed at the utility inlet if required. The equipment is secured to the wall or chase with a restraining cable provided by the food service equipment contractor, with blocking required at the wall anchor point. The flexible hose maintains an eight-inch clearance from the wall.
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