114000 Food Service Specification.pdf

BID DOCUMENTS BEN HILL INNOVATION CENTER

7.31.2024

Architect or CFSE Food Service Equipment

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SECTION 11 40 00

FOOD SERVICE EQUIPMENT

PART 1 - GENERAL

1.1 RELATED DOCUMENTS

A. Bids for Kitchen Equipment must be based on the materials, fabrication methods, equipment and accessories exactly as specified without exception. Failure to follow this instruction will disqualify the bid. The Contract is to be awarded as follows:

1. The competence and responsibility of bidders shall be considered in making the award.

2. The Architect, Consultant, and/or Owner are not obligated to accept the lowest or any other bid. The award of the Contract and the choice of the Kitchen Equipment Contractor shall be at the Architect's, Consultant's, and/or Owner's discretion.

1.2 ALTERNATE PROPOSALS

A. Various items are specified by brand, trade name, or name of manufacturer and model number. The base bid must include the price for the manufacturer and model number exactly as specified.

B. The Kitchen Equipment Contractor may propose alternate equipment to be considered for substitution supplying full data and illustration sheet for each item. Prices for all proposed substitute equipment shall be submitted on a separate sheet attached to the base proposal and shall state the amount to be added to or deducted from the base bid if the alternate item is accepted.

C. The Architect or the Consultant or their representatives shall be the sole judge of the quality and acceptability of the substitute offered.

D. Alternates or substitutions shall be considered only at the time of bidding as outlined above.

E. The Kitchen Equipment Contractor shall bear all additional expenses incurred due to dimensional or field utility changes occurring as a result of the acceptance of alternate proposals.

1.3 DRAWINGS AND SPECIFICATIONS

A. The project shall be performed in accordance with the requirements of the drawings and specifications, subject to modifications as provided in the General Conditions. The drawings and specifications are intended to complement and supplement each other. Any work required by either of them and not by the other shall be performed as if denoted in both.

1.4 CHANGES WHILE BIDDING

A. During examination of the contract documents, or the site, should a bidder find any discrepancies, omissions, ambiguities, or conflicts, or be in doubt as to their meaning, the Architect and/or Consultant shall be notified no later than four (4) days before the bid opening date. Where the information sought is not clearly available, the Architect and/or Consultant shall issue a clarifying bulletin to all bidders which shall become a part of the contract documents.

1.5 EXAMINATION OF SITE, DRAWINGS, ETC.

A. Each bidder shall visit the site of the proposed work, if applicable, and fully acquaint themselves with the conditions as they exist so that they may fully understand the facilities, difficulties, and restrictions attending the execution of the work under this contract.

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B. Bidders shall also thoroughly examine and be familiar with the drawings and specifications. The failure or omission of any bidder to receive or examine any form, instrument, or document, or to visit the site and acquaint themselves with the conditions there existing shall in no way relieve them from obligation with respect to their bid. By submitting a bid, the bidder agrees and warrants that they have examined these items and finds them to be adequate to produce the desired results. No claim for any extra will be allowed because of alleged difficulties arising from unintentional errors or conflicts in the contract documents.

1.6 CONDITIONS OF WORK

A. Insofar as possible, the Kitchen Equipment Contractor in carrying out their work must employ such methods or means as necessary to avoid interruption of or interference with the work of any other contractor.

1.7 OWNER’S OPTION

A. It is intended that the contract be awarded as a whole to the successful bidder.

B. An itemized breakdown is required so that the Owner may, at their option, delete the item in its entirety, supply any part or portion thereof, or increase the quantity, making a suitable adjustment in the contract price based on the breakdown.

C. The Owner reserves the right to reject any or all bids, or to waive irregularities or informalities, accepting only that best serving their interests.

1.8 QUALIFICATION OF BIDDERS

A. It is the intent of these specifications that fabricated equipment be manufactured by a Contractor who has the plant, personnel, and engineering facilities to properly detail and manufacture best quality kitchen equipment in accordance with the specifications. The manufacturer shall be subject to the approval of the Architect or Consultant.

1.9 SUBMISSION OF BIDS

A. Bids shall be addressed to:

1. KEC TO VERIFY WITH ARCHITECT

B. Bids shall be received no later than:

1. KEC TO VERIFY WITH ARCHITECT

C. Equipment installation is expected to being:

1. KEC TO VERIFY WITH ARCHITECT

PART 2 - GENERAL CONDITIONS

2.1 DESCRIPTION OF WORK

A. The Kitchen Equipment Contractor shall furnish all labor, materials, equipment, and services necessary for all items specified. These shall be delivered prepaid; uncrated; assembled with all components within the equipment properly and completely connected; set in place; leveled; fastened to the walls, floor, and ceiling if required; and left ready for final connections, which shall extend utility lines from rough-in locations to the final connection points on the equipment.

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B. If items appear on drawings and are not included in the specifications, or vice versa, the Kitchen Equipment Contractor shall furnish the items as though they appear in both places. If a conflict exists between drawings and specifications the Kitchen Equipment Contractor shall notify the Architect or Consultant for a determination as to which is correct.

C. All work is to be performed by the proper trades using skilled labor. All work shall be performed at hours required to maintain consistent work schedules with all other trades without additional cost to the Architect, Consultant, or Owner.

D. If any work specified under this Contract must be done by others as a result of jurisdictional trade agreements or other restrictions, this Kitchen Equipment Contractor shall sublet such work as necessary or make other satisfactory arrangements at their own expense and with the understanding that such work shall be done in accordance with the specifications and work schedule.

E. Care shall be taken to prevent any damage whatsoever to the equipment, building, or previous work.

Such damage will be repaired at the expense of the Kitchen Equipment Contractor causing same.

F. Any field cutting or welding shall comply with the provisions of the National Fire Protection Association's "National Fire Codes" or local requirement, whichever is more stringent, pertaining to such work, and the Kitchen Equipment Contractor shall be responsible for any damage resulting from failure to comply.

G. The Kitchen Equipment Contractor shall at all times keep the premises free from waste materials or rubbish caused by their work. At the completion of each day’s work such refuse must be removed and the area swept broom clean. Dust partitions shall be constructed around the areas under work.

2.2 WORK BY OTHERS (GENERAL CONTRACTOR AND/OR SUBCONTRACTORS)

A. Interconnections within and final utility connections to food service equipment.

B. Utilities disconnections and reconnections for existing equipment to be reused.

C. Installation of sleeves in floors and walls.

D. Depressions for walk-in refrigerators and freezers, including as level a surface as possible.

E. Flushing out of lines before making final connections.

2.3 INTENT OF SPECIFICATIONS

A. Equipment shall be of the finest quality in materials, finish, and workmanship.

B. Particular attention shall be paid to details of fabrication to insure ready accessibility for cleaning.

C. All equipment shall strictly adhere to or exceed the guidelines of the National Sanitation Foundation as well as any requirements of the jurisdiction having authority.

D. All eligible equipment shall display the NSF seal or be rejected.

E. All eligible equipment shall display the UL label or be rejected.

F. All fabricated equipment shall meet or exceed the standards of construction used by the National Association of Food Equipment Manufacturers, National Sanitation Foundation, and National Fire Protection Association.

G. The Kitchen Equipment Contractor shall be responsible for checking all pages of this specification, and missing pages will be provided by the Architect or Consultant upon request. When the Kitchen

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Equipment Contract is placed it will be assumed that the Kitchen Equipment Contractor has all pages and addenda in their possession and they are part of the Kitchen Equipment Contract.

2.4 PERMITS AND CERTIFICATES

A. The Owner may withhold any payments which are due or which may become due to the Kitchen Equipment Contractor until the necessary certificates are procured and delivered to them. Copies of certificates shall be provided to the Architect or Consultant upon request.

2.5 PUBLIC LIABILITY, CASUALTY AND WORKMAN’S COMPENSATION INSURANCE

A. The Kitchen Equipment Contractor, at their own cost and expense, shall procure and maintain satisfactory public and property liability and casualty insurance to adequately protect themselves and the Owner against liens for damages and personal injury, including death, which may arise from operations whether by themselves or by any subcontractor, or anyone directly or indirectly employed. In the case of new construction, the requirements are as directed by the Architect or Owner. The Kitchen Equipment Contractor is responsible for determining what insurance is required before starting work.

2.6 SUBMITTALS

A. Floor Plans and Rough-ins

1. Within 30 working days from award of contract, the Kitchen Equipment Contractor shall submit three (3) sets of the following drawings to the Owner or their designated representative for review:

a. A floor plan of all food service areas showing all items of equipment and sufficient dimensions to indicate placement of equipment from walls, other items, etc. This sheet shall include an equipment schedule indicating item number, quantity, and description.

This sheet is to be based on the Architect's dimensional drawings or field review of existing conditions, whichever is available. Under no circumstances will a tracing from the Architect's or Consultant's work be acceptable.

b. A completely and clearly dimensioned electrical rough-in plan indicating exact locations, heights, and services required for each item of food service equipment, as well as any incidental services (for example, convenience receptacles) shown on the Consultant's spot connection plan. This sheet shall also include an equipment schedule, and each utility description on the body of the sheet shall be accompanied by the appropriate item number. It is expected that the Kitchen Equipment Contractor will refer to the data prepared by the Architect and Consultant to complete this requirement;

however, it is the responsibility of the Kitchen Equipment Contractor to verify information shown thereon, and submittal by the Kitchen Equipment Contractor will warrant that they have fully satisfied that the information shown on the submittal is totally correct, complete, and ready for use in the field by other trades. On a new project, rough-in dimensions shall be calculated from column center lines or other established datum points. On a project in an existing space, calculations shall be from finished walls. Indicate all interconnections by other trades.

c. A plumbing rough-in plan conforming to the requirements noted in (b) above.

d. A ventilation rough-in plan conforming to the requirements noted in (b) above (IF

APPLICABLE).

e. A building conditions plan conforming to the requirements noted in (b) above, and including all pertinent information regarding masonry bases, curbs, recesses, critical dimensions of walls and openings, wall anchorages and overhead supports, and any other special information required to insure a properly completed installation.

2. These drawings shall be scaled so as to properly read, review and measure. It shall be the responsibility of the Kitchen Equipment Contractor to insure that their drawings are properly coordinated and that there are no conflicts between sheets. The Kitchen Equipment

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Contractor may, at their option, combine [(b) and (c)] and [(d) and (e)], providing that the scale of all drawings is still legible and measurable. One (1) copy will be returned to the Kitchen Equipment Contractor.

3. The review of these drawings by the Owner or their designated representative is for design purposes only, and that review and/or the reviewer's election to review drawings submitted not in accordance with the above directions will not relieve the Kitchen Equipment Contractor from responsibility for the consequences of not having prepared the drawings as above described.

4. The Kitchen Equipment Contractor shall be fully responsible for the accuracy of all submissions and drawings made by them. If such mechanical, electrical, refrigeration, illumination, service lines or ventilation service lines are not properly installed because of errors or omissions on said drawings, it shall be the duty of the Kitchen Equipment Contractor to remove, relocate or install new lines at their own expense. Cutting, patching, installing, removing or relocating of such utilities shall be done as directed by the Architect and/or Consultant.

B. Manufacturer's Drawings

1. It is the responsibility of the Kitchen Equipment Contractor to insure that drawings required from their vendors are received and submitted so as to allow review, correction, resubmittal, and production within the requirements of the project schedule.

2. The Kitchen Equipment Contractor shall review, coordinate, and correct these drawings before submitting them for review. Submit three (3) sets of prints. One (1) copy will be returned.

3. The Kitchen Equipment Contractor is responsible for verifying that notes and revisions on these drawings do not conflict with their rough-in drawings, and shall immediately notify the Owner or their representative of any such conflicts.

C. Shop Fabrication Drawings

1. Within 30 working days from award of contract the Kitchen Equipment Contractor shall submit three (3) sets of prints showing complete fabrication details of custom fabricated equipment.

2. These drawings shall be scaled so as to properly read, review and measure, with sufficient cross sections to accurately describe construction. Sections shall also be scaled so as to properly read, review and measure. Each drawing shall show name and address of fabricator.

3. These drawings shall indicate locations of utilities and interconnections in relation to the custom equipment. Junction boxes and breaker panels shall be presented in schedule form showing individual connections and total load. If requested by the Owner, provide complete wiring diagrams. One (1) copy will be returned.

4. Shop drawings shall indicate all pertinent details, including item number, type of material, gauge of material, method of fastening, dimensions, hardware, model numbers, location and size of mechanical and electrical connections, number of units required. Where an item of standard production line equipment, i.e., "buy-out" item, is mounted on, or adjacent to a shop fabricated item, it shall be shown in outline form on plan and elevation, accurately scaled, to indicate relationship and clearances.

5. After final approval of shop drawings, the Kitchen Equipment Contractor shall furnish up to three

(3) additional copies of ‘As Built’ drawings if requested.

6. Approval of shop drawings shall not relieve the Kitchen Equipment Contractor from full compliance with the Contract drawings and specifications unless any deviation from same has been brought to the Consultant's attention in writing and approval for same has been given in writing.

D. Manufacturers' Illustrations

1. Within 30 working days from award of contract, the Kitchen Equipment Contractor shall submit an electronic copy of the cut sheet book.

2. Provide a cover sheet for each item number, indicating item number, quantity, description, manufacturer, model number, utilities required, and accessories. An electronic copy will be returned.

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E. Drawing Approvals

1. The review of these items by the Owner or their representative is for the assistance of the Kitchen Equipment Contractor, and does not relieve the Kitchen Equipment Contractor of any responsibility for accuracy and completeness. When the Kitchen Equipment Contractor is notified that further resubmittals will not be required, they shall provide to the Owner a revised ‘final’ electronic copy.

2.7 INSTALLATION

A. A minimum of three (3) weeks before the job opening, the Kitchen Equipment Contractor shall furnish two (2) copies of original maintenance and repair manuals, giving operating and maintenance instructions, parts lists, and names and addresses of local service agencies and representatives for each piece of equipment having electrical and/or mechanical components.

Provide wiring and connection diagrams where one or more items are interconnected.

B. The Kitchen Equipment Contractor shall provide a competent foreman or supervisor who shall remain on the job during the entire time of the installation of the equipment. This includes the final connection time and testing/demonstration period.

C. The foreman shall be in attendance at all pertinent job meetings, and work in close harmony with all other trades with regard to connections and installation of equipment. In accordance with all other schedules, they will be responsible for moving and shifting of equipment as required, enabling other trades to perform their work free from obstruction.

D. The Kitchen Equipment Contractor shall check all rough-in connections at the site before the floors are poured or finished and shall verify that these are as close as possible to the locations shown on the approved drawings. The Kitchen Equipment Contractor shall cooperate with other trades to insure that all equipment can be properly installed in harmony with other trades' work.

E. All dimensions given are approximate and are as accurate as can be determined at this time. The Kitchen Equipment Contractor shall check all measurements in the field prior to fabrication of equipment and shall bring any discrepancies to the attention of the General Contractor and the Architect and/or Consultant.

2.8 INSPECTION, TESTING AND WARRANTIES

A. The Architect and/or Consultant shall have access to the fabricator's shop or plant at any reasonable time for inspection of construction and materials used in fabrication.

B. The Kitchen Equipment Contractor shall retain title and responsibility for all equipment until accepted by the Owner. Any items lost or damaged shall be immediately replaced or repaired to a new condition to the satisfaction of the Architect and/or Consultant.

C. Prior to acceptance by Owner the Kitchen Equipment Contractor shall commission and test all equipment in the presence of the Owner or their agent to their satisfaction that the equipment is operating properly.

D. All equipment shall be warranted in writing from the date of final acceptance for a minimum period of one (1) year (regardless of the duration of the manufacturer's warranty) from defective parts, material, design, and workmanship, whether furnished by the Kitchen Equipment Contractor or any of their subcontractors. The Kitchen Equipment Contractor will be responsible for the cost of the affected equipment and/or its parts as well as any related costs of affected structural, electrical, mechanical, or other work requiring removal or replacement as a direct or indirect result of the failure of the equipment.

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E. The warranty shall also include start-up and one (1) years' service for all refrigeration equipment, with an additional four (4) year warranty on compressors. No additional costs shall be transferred to the Owner.

F. Neither the final certificate nor payment will relieve the Kitchen Equipment Contractor of responsibility for honoring the warranty.

G. If the Kitchen Equipment Contractor is requested to provide service necessary as a result of faulty utility connections, misuse or abuse, or other reason beyond the control of the Kitchen Equipment Contractor, then they shall be reimbursed for their expenses and costs by the party making the original request for service.

2.9 MATERIALS AND WORKMANSHIP

A. General

1. Stainless steel shall be type 302 or 304, #4 finish where exposed and #2B where concealed.

Sheets shall be flat and free of buckles or imperfections.

2. Core materials shall be 3/4" exterior grade plywood unless otherwise specified. Particle board or other pressed wood products are not acceptable.

3. All exterior galvanized parts, exposed framework members, and other areas where painting is indicated shall be cleaned, primed, degreased, and finished with two (2) coats of epoxy-based grey hammertone paint.

B. Plumbing

1. The Kitchen Equipment Contractor shall provide all necessary faucets, drains, overflows, pre-rinse spray assemblies and tailpieces.

2. Where so indicated in the specifications, the Kitchen Equipment Contractor shall run piping internally from the fixture(s) to an accessible point for final connection by the plumbing contractor. All horizontal piping shall be run as high as possible within the equipment, and in no case shall be less than 6" above the floor.

C. Electrical

1. Equipment shall be completely internally pre-wired by the Kitchen Equipment Contractor in accordance with applicable codes and regulations. Where multiple electrical requirements occur in a single piece of equipment, the Kitchen Equipment Contractor shall wire to a junction box or electrical panel, as shown on the drawings and item specifications, for final connection by the electrical contractor. All wires left for such final connection shall be neatly tagged showing item number, voltage, and load.

2. The Kitchen Equipment Contractor shall provide neoprene cords and plugs for all items requiring same, and shall coordinate their work with the electrical contractor to insure proper receptacle match. The Electrical Contractor will shorten, lengthen or conceal all electrical cords as required by the Consultant and/or Architect. The Electrical Contractor will also change all plugs, wires and outlets so connections can be properly made.

3. The Kitchen Equipment Contractor shall provide fluorescent light fixtures, lamps, ballasts, and protective non-breakable sleeves for all equipment requiring fluorescent lighting.

D. Refrigeration

1. Mechanically operated cold pans and similar devices shall be provided with a normally closed liquid line electric solenoid installed before the expansion valve and wired to a switch with neon "on" indicator. This shall be a circuit separate from the compressor. This arrangement will not directly turn off the compressor, but will stop the refrigerant flow and cause the compressor to turn off through the action of the compressor control.

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2.10 CONSTRUCTION

A. General

1. All items of custom fabricated equipment shall be constructed in a workmanlike and strong manner, in accordance with the highest standards and traditions of the craft, including the adequate number and gauge of reinforcing members and uprights. Wherever standard sizes will permit, each component shall be from a single sheet of material. Where tops or other large, unbroken surfaces are of such size to require more than one sheet, joints shall be welded, ground, and polished so as to appear integral.

2. Any pipe slots or other openings cut in the equipment for passage of utilities shall be performed in the shop whenever possible, and shall be ground to eliminate any possibility of injury or damage to personnel and equipment.

2.11 LOST OR STOLEN FOOD SERVICE EQUIPMENT AND ACCESSORIES

A. Until all the equipment is accepted by the Owner, the Kitchen Equipment Contractor is responsible for the replacement of all items that are either lost or stolen regardless of where they were lost, unless a signed delivery slip or picture of installed unit can be produced.

B. All costs to replace the items either lost or stolen will be that of the Kitchen Equipment Contractor.

C. The Kitchen Equipment Contractor must do everything within their control to expedite the fastest delivery to replace the lost or stolen items not excluding air freight and overtime if required to maintain all work schedules.

D. The Kitchen Equipment Contractor has the same replacement responsibility described above on any item that was ordered or shipped incorrectly.

2.12 CONTRACT RESPONSIBILITY AND OMISSIONS

A. In a case of "omission(s)" of any kind, whether it is a utility or food service equipment, and it is certain that none of the contract documents have any information on the "omission," it is understood that the item or items referred to the omission(s) are to be provided as an 'extra' work order and the Kitchen Equipment Contractor will be asked to submit an estimate to furnish the extra item(s). If the "omission(s)" is/are discovered at the time of estimating the food service equipment, the Kitchen Equipment Contractor will furnish a separate bid to include the omission(s).

B. All utilities such as steam, electric, gas, water, drains, etc., for items of omission will be provided by the General Contractor or subcontractors.

C. All costs to provide extra work will be processed, reviewed and assembled by the person that requested the bid.

D. If a Performance Bond is required by the Owner, it will be requested prior to awarding contracts.

2.13 EXISTING EQUIPMENT

A. The term "existing equipment" as used in this specification shall mean food service equipment now in storage or active use by the Owner. Where such equipment is reused it shall be the responsibility of the Kitchen Equipment Contractor to carefully examine each unit beforehand to ascertain proper fitting and alignment in its new location. It shall also be the responsibility of the Kitchen Equipment Contractor to move, warehouse, set and align all equipment specified to be relocated in its new location where indicated on the drawings.

B. The Kitchen Equipment Contractor shall verify and indicate on their rough-in plan all utility connections required for the proper installation of existing equipment to be reused.

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C. It shall be the responsibility of the Kitchen Equipment Contractor to indicate on the dimensioned rough-in plans all utility connections required for the proper operation of existing equipment to be reused.

D. When existing equipment is to be reconditioned, the Kitchen Equipment Contractor shall submit a time and materials proposal with a list of the items to be reconditioned, which shall be in addition to the base bid. Reconditioning and refurbishing shall be interpreted to mean:

1. A thorough scraping and steam cleaning to remove scale and all foreign material.

2. Repainting of all items having exposed, worn, or scarred surfaces which are not of rustproof materials.

3. Furnishing any required filler pieces, braces, hardware, and so on necessary to complete the installation in a workmanlike manner.

4. Repainting of the understructure (legs, shelves, drawers, etc.) where required shall be in aluminum lacquer or other chip resistant finish. Other items shall be completely repainted or touched up, as required by their condition, in their original color.

5. Refrigeration equipment shall have all components checked for efficient operation, and all worn or malfunctioning items shall be replaced.

6. Items containing heating elements shall be checked and any electrical components not functioning properly shall be replaced.

E. The Kitchen Equipment Contractor is responsible for removing and disposing of existing food service equipment which is not to be reused, and shall verify with the Owner and obtain written release prior to removing such equipment. The Kitchen Equipment Contractor shall retain any salvage value, unless specified otherwise by the owner.

F. All work on the above shall be done at the Kitchen Equipment Contractor's shop or fabricator's shop and all relocating expenses will be that of the Kitchen Equipment Contractor. All utilities, such as gas, water, electric, steam and ventilation work, will be done by the General Contractor. All refrigeration will be done by the Kitchen Equipment Contractor.

G. A schedule of relocating existing equipment shall be determined before the Contract is awarded. If changes are made that cause additional charges, the company causing such changes will be responsible for the costs involved.

2.14 FIRE SUPPRESSION SYSTEMS

A. The Kitchen Equipment Contractor will be responsible for the coordination of all work as it relates to the food service equipment, hoods, ventilators and building so that all installation details are in complete harmony with all other trades.

B. All piping, wiring, controls, equipment, materials, etc., shall be located in accordance with national, state and local authorities governing the code and the project, with the full understanding of all locations of remote controls.

C. All electrical, plumbing and mechanical services shall be provided by the Owner through the General Contractor or subcontractor contract. The extension of utilities to the Fire Protection Equipment will be the responsibility of the Fire Protection Company. If new services are required to install the Fire Protection Equipment, they shall be provided by the General Contractor or the Owner.

D. If discharge nozzles are located and the equipment is shifted because of mechanical or electrical changes, the company or individual responsible for the change will also pay the cost of relocating the nozzles.

E. Fire Protection System(s) shall be provided with the necessary mechanical shut-off valve(s) or electrical disconnect contactor. Mechanical valve shall be provided by the Fire Protection Installer for gas line shut-off and installed by Plumber. Electric shut-off shall be provided by Electrical Contractor, installed by same, interwired and connected to all equipment requiring this disconnect.

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F. A "balloon test" and a fire protection certification by the installer must be provided as required by local codes.

PART 3 - GENERAL FABRICATION STANDARDS

3.1 LEGS

A. Legs shall be constructed of 1-5/8" outside diameter #16 gauge stainless steel tubing meeting specifications for tubing previously set forth. Each leg shall be swaged and tapered at the bottom and be provided with a cast or formed, fully enclosed stainless steel bullet shaped adjustable foot.

This foot shall be threaded into a collar which is welded completely inside the tubular leg in such position as to permit a minimum adjustment of 1" up or 1" down without any thread exposure. The bullet shaped foot must have a minimum bearing surface of 3/4" diameter at floor contact.

B. The legs shall be fastened to 4" high stainless steel conical shaped, die formed gussets with locking set screw.

C. The gussets are to be welded continuously to the sink bottom or to table or dish table bracing with welds filleted, ground and polished to smooth coved radius. Particular care must be taken to prevent warping of sink bottom and to see that legs are plumb and true.

3.2 CROSSBRACING

A. All sinks, drainboards and tables, except where fixed undershelves are specified, shall be provided with 1-1/4" outside diameter, #16 gauge stainless steel tubular crossbracing running between legs at a point 10" above floor.

B. In certain fixtures, crossbracing will abut cabinet-type fixtures. In such instances, round, stainless steel collar-type flanges shall be provided for fastening crossbracing to bodies. The collar shall be tapped and provided with a cone point, stainless steel Allen Head set screw.

3.3 UNDERSHELVES

A. Undershelves shall be constructed of #18 gauge stainless steel. Each corner shall be notched 90o to the exact contour of tubular legs and continuously welded to same, ground smooth and polished.

B. Shelves shall be turned down 1-1/2" then back 1/2" at a 45o angle. Mount shelf 10" above floor unless otherwise noted. Where abutting walls or fixtures, turn up 2" on a 1/2" radius.

C. Suitable pipe slots shall be provided through all undershelves on open base fixtures to accommodate necessary service lines. These slots shall be of proper size and shall be neatly made with turned up edges on all four (4) sides to eliminate cutting or defacing of the equipment on the job. Cabinet bases shall be provided with an inner panel duct at ends or rear (or both) of cabinet to allow vertical pipe space to conceal the verdict piping.

3.4 CABINET SHELVES

A. All shelves shall be constructed of #16 gauge stainless steel, turned up 2" at back and ends on a 1/2" radius. Turn down front (exposed edge) 1-1/2" to 1-3/4" on a 90o angle and back 1/2" on a 45o angle (unless otherwise specified). Close corners by welding continuously for rigidity, grind smooth and polish weld. Where specified as removable, shelves shall be set into 1-1/2" x 1/8" stainless steel angle frame welded in place.

B. Fixed intermediate shelves shall be welded to front stiles and welded to #14 gauge stainless steel brackets which in turn are welded to the body in such a manner so that intermediate shelves set 1" clear from back and ends of cabinets.

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C. Where adjustable shelves are specified, they shall have edges formed into a channel on four (4) sides with all corners welded, ground smooth and polished. Mount shelves on removable hardware.

D. Fixed bottom shelves shall be welded to bodies as specified for counters.

3.5 WALL SHELVES

A. Wall shelves shall be size and shape as shown on plan, constructed of #16 gauge stainless steel with turned up 2" on a 1/2" radius on back and unexposed ends adjacent to other fixtures. All corners are to be welded, ground smooth and polished.

B. Exposed ends of shelf shall be enclosed, full width of shelf to bottom of front roll, fully welded, ground smooth and polished.

C. Wall brackets of approved shape shall be constructed of #12 gauge stainless steel flanged in under shelf and at wall 1-1/2" with intersecting flanges completely welded. Each bracket shall be fastened to wall with minimum of two (2) 1/4" #20 gauge stainless steel bolts anchored securely by means of toggles or expansion shields, whichever is best suited to wall construction.

D. Shelves to set either 1" clear from wall or flush with wall and be sealed with silicone sealant. Secure shelf to brackets using 1/4" #20 gauge stainless steel stud bolts, chrome plated lockwashers and cap nuts.

3.6 OVERSHELVES

A. Shelves mounted over equipment not adjacent to walls shall be fabricated of #16 gauge stainless steel, and shall set on 1" outside diameter #16 gauge stainless steel tubular standards neatly fitted with stainless steel base flanges. The top of the tubular standards shall be completely welded to #14 gauge stainless steel support channels which shall run the full width of the overshelf and be welded thereto.

B. Inside the tubular standards and securely welded to same shall run 1/2" outside diameter steel tension rods, which shall be extended through counter tops and reinforcing angle framing. This extension shall be threaded and secured to framing with huts and lock washer in such a manner to assure a stable, sway free structure.

C. Where shelves are mounted over drainboards or dish tables, the stainless steel tubular uprights shall be continuously welded to the upturned, rolled edges omitting flanges and scribing lower end of the tube to match the contour of the roll.

D. Wall mounted rack shelves shall be constructed of #14 gauge s/s, all welded, with closed ends and a reversed raised rolled edge. Front edge to terminate in a 1-5/8" diameter 180o roll edge, turned in.

Rear edge shall be turned up approximately 120o flush with wall. Support shelf to rear wall at an angle of 40o by means of #12 gauge stainless steel cantilever-type wall plates. Brackets shall be flanged outward 90o at 1-1/2". Drill adequate holes and secure to wall using anchors or toggles and stainless steel bolts. Verify wall construction for proper mounting. Shelf shall be adequately braced with 1" x 3" x 1" #12 gauge stainless steel channels welded to underside of shelf not over 26" on centers. Pitch to 1" outside diameter stainless steel bleeder drain at one end of the shelf by varying the dimension of the horizontal trough bottom. The raised rolled edge shall not be pitched, but shall remain parallel to the floor. Provide a flexible drain tube to the stainless steel drain which shall be firmly mounted and strapped in place, running down from shelf to a point 2" above drainboard or dish table surface.

3.7 SINKS

A. Sinks shall be fabricated from #14 gauge stainless steel with all interior corners rounded to a 3/4" minimum radius, both horizontally and vertically, forming spherical corners. Solder or separate filler pieces to achieve the rounded corner construction will not be used or permitted. All joints shall be

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B. The bottom of each compartment shall be pitched and creased to a die-stamped recess, so tapered and shaped as to receive lever-type waste without use of solder, rivets or welding.

3.8 CLOSURE TRIM STRIPS

A. Trim pieces of #16 gauge stainless steel (minimum thickness) one (1) piece construction shall be furnished to seal both horizontal and vertical joints and openings where the conditions given below occur.

1. Where equipment is installed into wall openings, trim shall be applied to both sides of wall. All corners welded, use straps to connect inside trim to outside trim, no screws exposed to view.

2. Where items of similar construction are butted together.

3. Where equipment installed against walls or other equipment, results in a gap or joint where vermin or grease might collect.

4. Butt or overlapping joints will not be acceptable. Where channel-type closures are required, they shall be delivered to the job site before surrounding walls are erected or equipment is set in place.

3.9 REFRIGERATED EQUIPMENT

A. All refrigeration condensing units shall be installed so that adequate air circulation is obtained.

Compressor compartments in all fabricated units shall be provided with stainless steel grilles or millwork louvers and cross ventilation shall be provided where required.

3.10 LAMINATED PLASTIC

A. Where an item is specified to be faced with laminated plastic, Formica, Nevamar, Wilsonart or other selected material shall be used bonded with contact adhesive to exterior grade plywood 3/4" minimum thickness.

B. Stainless steel counters specified to be finished with plastic laminate shall have all exposed faces and edges faced with 1/16" thick plastic laminate. Unexposed back shall be faced with .020 or .020 cabinet liner. Beveling will be not acceptable on finished edges. Although plastic laminate counter fronts are backed up, the counter unit will be stainless steel on the complete interior.

C. Millwork counters shall be constructed of 3/4" thick exterior grade plywood for the cabinet body and splashes and 1-1/4" thick exterior grade plywood for the counter top. Blocking shall be provide as required to provide support. Undersides of counter tops shall be finished with backing sheets. All other interior finishes shall be finished with white cabinet liner. All finished edges of cut-outs and recessed surfaces shall be finished with plastic laminate. All exposed exterior surfaces, whether visible to the eye or not, shall be finished with plastic laminate (i.e., door edges, drawer edges, underside of counter top overhang, all shelf edges and surfaces, etc.). Painted finishes will not be acceptable.

D. Where plastic laminate is specified to be bonded directly to the counter or cabinet bodies, a contact adhesive shall be used as recommended by the plastic laminate manufacturer (compatible with the metal surface.)

3.11 DISHTABLES

A. Tops shall be fabricated of #14 gauge stainless steel with all freestanding edges turned up 3" and finished with a 1-5/8" diameter 180o integral roll. Where tables adjoin walls, they shall be turned up integrally 10" on a 1/2" radius at 90o and back 2" at 45o and down 1/2" along the back. Where the table enters the dishwasher, it shall be turned down into the mouth and fastened thereto in a

Architect Website or CFSE website 11 40 00 - 13 watertight manner as recommended by the manufacturer of the dishwasher. All corners, both horizontal and vertical, shall be coved on a 1" radius.

B. Tables shall be fully reinforced by means of #14 gauge stainless steel channels to eliminate deflection under full workload. All interior horizontal and vertical corners shall be coved and exterior corners shall be bullnosed.

C. Where a scrap trough is indicated, it shall be length as shown on plan x 6" wide x 5" deep and formed integrally with dish table top. Trough shall be of all cove corner construction with the bottom only pitched a minimum of 1/8" to the foot downward toward the disposer.

D. The tables shall be mounted on stainless steel tubular legs with adjustable feet and crossbraces as previously specified. Where scrap blocks are installed in the top, the front crossbrace shall be eliminated for the insertion of garbage can. Undershelves shall be provided where called for in the Schedule of Equipment and when so indicated shall be fabricated as previously specified.

3.12 EXHAUST HOODS AND CANOPIES

A. All hangers, duct work, dampers, collars, cleanouts, filters and grease receptacles will be furnished and installed by the Kitchen Equipment Contractor (in accordance with surrounding construction).

B. All mechanical and electrical work required for exhaust hoods, canopies and ventilators will be provided by the General Contractor or Subcontractors, not the Kitchen Equipment Contractor. The only plumbing and electrical work provided by the Kitchen Equipment Contractor will be that which is provided as a standard practice by the hood, canopy and/or ventilator supplier or manufacturer.

C. All vertical and horizontal duct connections will be designed by the HVAC Engineer or exhaust air with proper velocity control and coordination to hood duct collar location(s).

D. All roofing, curbing, construction openings, general construction and duct work above ceiling related to the final exhausting including the fan(s) will be furnished by Contractors other than the Kitchen Equipment Contractor.

3.13 WALK-IN BOXES AND REFRIGERATION STANDARDS

A. The Kitchen Equipment Contractor will be responsible for furnishing and installing all walk-in boxes including compressors, blowers, coils, evaporators, lights, thermostats, and thermometers.

B. The Plumbing contractor will be responsible for furnishing and installing the condensate lines within the cooler and freezer walk-in.

C. The Electrical Contractor will be responsible for furnishing and installing the heater wires around the condensate lines within the freezer walk-in.

D. All remote and self-contained refrigeration lines will be provided by the Kitchen Equipment Contractor as required and shall be adequately insulated.

E. All sleeves, openings, holes, conduits, Orangeburg, required to run the refrigeration lines that are going through construction such as walls, floors and ceilings will be made and provided by the General Contractor. All openings, sleeves, sealers required in food service equipment will be provided by the Kitchen Equipment Contractor.

F. All freezer alarms and time clocks will be provided and set in place by the Kitchen Equipment Contractor including securing same to walls, floors or ceilings.

G. All walk-in box filler panels (stainless steel) will be provided by the Kitchen Equipment Contractor as required by the Board of Health, the Architect, Consultant and/or Owner if the boxes are to be right against walls, food service equipment or ceilings.

Architect Website or CFSE website 11 40 00 - 14

H. The refrigerant lines to be sized to maintain proper velocity for good oil return and also to prevent capacity loss. The proper sizes of all compressors to maintain adequate temperatures for the various coolers and freezers will be the responsibility of the Kitchen Equipment Contractor.

PART 4 - ITEMIZED SPECIFICATIONS

4.1 KITCHEN

ITEM 1 - WALK-IN COOLER/FREEZER COMBO (1 REQ'D)

Bally Refrigerated Boxes Model PER DRAWING Walk-In Cooler/Freezer Combo

Indoor Structure Bally Prefabricated Exterior Dimensions:

19'-3" Length x 8'-2¾" Width x 8'-6" Height

NSF APPROVED 2 Compartments.

With Floor / Less Floor Ceiling: Single Span Panel Thickness: 4" Exterior Vertical Used (7'-10") with 4" Partition, 4" Floor, 4" Ceiling

Details and specifications for Quote No: 34582-001-R01-RS Comments:

***Indoor freezer with floor (N7x8.2). Cooler is less floor (12.5 x 8.2).

***Quoting standard Bally overall and compartment sizes.

Base Finish:

Vertical and Ceiling Panels: Embossed Galvalume (26 GA)

Special Finishes:

Interior Verticals - Embossed White (190 Series) Interior Floor - Stainless Steel (430, 16 GA) Interior Ceiling - Embossed White (190 Series)

Doors/Openings:

2 36" x 78" Hinged Door In a 46" x 94" Panel

Doors accessories:

2 Super Door 36" Wide and Under, 30" High 1/8" D.T. Kickplate Int. & Ext.

2 Door Window (14 x 14) Norfab - 4" Door 1 Int.Stainless Steel Ramp (30-36" Door)

Accessories and Extras:

3 48" LED KEIL 48x754-CL-N Light- 40° F to 100° F(Range) 1 Bally Standard Pressure Relief Port ( < 400 sq/ft )

Refrigeration:

1 BEZA 020 L8 HT3D (208-230/3/60) w/ smart speed Includes defrost contactor for 1 Evap.

1 BLP211MA-S2D-SV+ 208-230/1/60

SmartVap+ Air Defrost with EEV Installed

1 BLP207LE-S2D SV+ 208-230/1/60

SmartVap+ Electric Defrost with EEV Installed 1 BEZA 009 H8 HT3DB (208-230/3/60) w/ smart speed Scroll Unit 10200 BTU 1 ea Model COMPRESSOR WARRANTIES 5 Year Compressor Only Warranty(s)

Architect Website or CFSE website 11 40 00 - 15

ITEM 1A - WALK-IN COOLER, EVAPORATOR COIL (1 REQ'D) <Included> Bally Model PER DRAWING See Item 1 Description

ITEM 1B - WALK-IN COOLER, CONDENSING UNIT (1 REQ'D) <Included> Bally Model PER DRAWING See Item 1 Description

ITEM 1C - WALK-IN FREEZER, EVAPORATOR COIL (1 REQ'D) <Included> Bally Model PER DRAWING See Item 1 Description

ITEM 1D - WALK-IN FREEZER, CONDENSING UNIT (1 REQ'D) <Included> Bally Model PER DRAWING See Item 1 Description

ITEM 2 - QUEEN MARY (5 REQ'D)

Channel Manufacturing Model QMA2860-3 Dimensions: 66(h) x 62(w) x 28(d) Banquet / Utility Cart, Queen Mary, 62"W x 28"D x 66"H, Aluminum Construction, 27" Shelf Spacing, (3) shelves, (2) 8" Plate Swivel and (2) 8" Plate Rigid Casters model #'s CPS28U & CPR28U, Made in USA, 140lbs. (ITEM WEIGHT ONLY), raised marine edge, full perimeter bumper, weight does not include 50 lbs. for pallet weight

ITEM 3 - WIRE SHELVING, MOBILE (2 REQ'D)

Regency Model 460DM1860KTC 18" x 60" Green Epoxy Polymer Drop Mat 4-Shelf Kit with 64" Posts and Casters

ITEM 4 - SPARE NO. <Spare No.>

ITEM 5 - PAN RACK (13 REQ'D)

Regency Model 600PR183KAS Holds 18 full-size bun pans Made of 18-gauge aluminum Rails spaced 3" apart Includes 5" polyurethane casters Ships assembled

ITEM 6 - WALL MOUNTED HAND SINK (3 REQ'D)

Regency Model 600HS17WBK Efficiently wash and sanitize your hands with this Regency 17 1/4" x 15 1/4" wall mounted hand sink with gooseneck faucet and wrist blades!

8" gooseneck faucet Wrist handles for preventing cross contamination 20 gauge type 304 stainless steel construction Includes keyhole mounting bracket Perfect for kitchens, janitor closets, and restrooms

ITEM 6A - TOWEL DISPENSER (3 REQ'D) <By Vendor> By Vendor Model TBD Towel Dispenser Provided and Installed By Vendor

ITEM 6B - SOAP DISPENSER (3 REQ'D) <By Vendor> By Vendor Model TBD Soap Dispenser Provided and Installed By Vendor

Architect Website or CFSE website 11 40 00 - 16

ITEM 7 - TRASH RECEPTACLE (3 REQ'D)

Lavex Model 475WH23BKKT Janitorial 23 Gallon Black Slim Rectangular Trash Can

ITEM 8 - HOSE REEL (3 REQ'D)

Regency Model 600HRSS35FWG Open Stainless Steel Hose Reel with 35' Hose and Heavy-Duty Front Trigger Water Gun

ITEM 8A - WALL MOUNTED MOP FAUCET (3 REQ'D)

WATERLOO Model 750FSS8 Wall-Mounted Service Sink Faucet with 8" Centers

ITEM 9 - 40 QT. PLANETARY FLOOR MIXER (1 REQ'D)

Avantco Model 177MX40 Whether you're tackling cake batter or the occasional pizza dough, this mixer's powerful gear-driven transmission will allow you to consistently mix a wide variety of products. Its 40 qt. bowl with bowl guard gives you ample capacity to work with, while the included assortment of accessories make handling large batches of dough and other products a breeze.

Powerful 3-speed, 2 hp, 1 phase motor; gear-driven transmission withstands daily commercial use Sturdy floor model has heavy-duty feet for stability Durable 40 qt. 304 stainless steel bowl with handles; wire bowl guard for accident prevention Includes stainless steel wire whip, cast aluminum dough beater, and dough hook for versatility Easy to use with simple on/off buttons and manually operated ergonomic bowl lift handle

ITEM 10 - SPARE NO. <Spare No.>

ITEM 11 - OPEN BASE WORK TABLE (1 REQ'D)

Regency Model 600WT30X84BS This work table features a 16 gauge type 304 stainless steel top, which offers greater durability and corrosion resistance than type 430 stainless steel options, making it the ideal choice for your kitchen.