20-0092 Attachment C - Foodservice Specifications.pdf

FOODSERVICE SPECIFICATION

CENTRAL HIGH SCHOOL

Central High School DPSCD Serving Addition & Renovation

Foodservice Equipment 11400-1

SECTION 11400 - FOODSERVICE EQUIPMENT

PART 1 - GENERAL

1.01 SECTION INCLUDES

A. Foodservice Equipment: Standard manufactured and custom fabricated items.

B. Inclusive of Job: The work under this section consists of providing all labor, material, products, and equipment that are necessary and required for the complete installation of the food service equipment, as indicated on drawings, and as herein specified.

1.02 RELATED SECTIONS

A. Documents: All work described in these documents must be carefully coordinated with the work of those other trades directed by the terms and conditions of the DPSCD documents. The drawings and specifications of DPSCD shall direct the Foodservice Equipment Contractor with respect to the project schedule, contract issues, coordination and payment requirements. These documents can be obtained by contacting DPSCD.

B. Contract: All work by the Foodservice Equipment Contractor shall be performed under the contract and payment terms and conditions as defined in the American Institute of Architects document:

A101 Standard Form of Agreement Between DPSCD and Contractor, 1987 edition, modified by substituting the words "DPSCD" in place of the word "Architect" and amended to include all of the work as outlined in the project documents, for primary requirements, and Architect, for building and engineering reference information. Execute this contract agreement after notice of award of contract, prior to start of work, but not later than 15 days after Notice to Proceed.

1.03 COORDINATION WITH OTHER TRADES

A. The Foodservice Equipment Contractor shall perform the following:

1. Furnish loose to the Mechanical Contractor; gas hoses, pressure regulators, vacuum breakers, water filters, faucets, waste valves, overflows, swirl sprays, solenoid valves and floor troughs where specified.

B. The Mechanical Contractor shall perform the following:

1. Make all final utility connections between the rough-in point and the equipment.

2. Provide all final interconnections including; faucets, sink drains, sink waste valves, overflow connections, hot food wells and floor troughs.

3. Provide traps, connecting pipe, valves, stops, floor drains, floor sinks, grease traps, and all other hardware, supplies and parts necessary for the performance of work under this contract; unless specified otherwise in the item specification. All exposed plumbing above the counter and in direct line of site shall be stainless steel or chrome plated.

4. Properly install all drain assemblies and shut-off valves for sinks, hot food wells, etc. All drain assemblies must be installed per all local health department prevailing codes.

5. All work must meet all applicable state and local codes and conditions.

Foodservice Equipment 11400-2

6. Provide and obtain all permits, licenses and approvals required. Permit fees will be paid by the

Mechanical Contractor.

C. The Electrical Contractor shall perform the following:

1. Make all final connections between the rough-in point and the equipment.

2. Provide all final interconnections including; cold pans, food wells, walk-ins, ventilation systems, serving counters, etc.

3. Furnish all safety cut-outs, line disconnect devices, shunt trip breakers, power panels, power cords, receptacles, outlets, conduit, wire and other electrical controls, fittings, and connections necessary for food service equipment, with the exception of controls, disconnects and fittings integral to the food service equipment, which shall be furnished by the Food service Equipment Contractor.

4. All work must meet all applicable state and local codes and conditions.

5. Provide and obtain all permits, licenses and approvals required. Permit fees will be paid by the

Electrical Contractor.

D. The Other Contractors shall perform the following:

1. The Other Trades shall provide necessary flues and/or vents of size and capacity required to operate fixtures. Roof openings, flashing and sealing for food service ventilation shall be provided by the Other Trades.

2. The Other Trades shall provide necessary sleeves or chases of size and capacity required for refrigeration lines and wiring harnesses. Roof openings, flashing and sealing for food service refrigeration lines shall be provided by the Other Trades.

1.04 DEFINITIONS AND ABBREVIATIONS

A. General Explanation: Certain terms and abbreviations used in Contract Documents are defined generally in this article. Definitions and explanations of this section are not necessarily either complete or exclusive, but are general for the work to the extent not stated more explicitly in another provision of Contract Documents.

B. F.E.C.: Food service Equipment Contractor. "F.E.C." abbreviates "Food service Equipment

Contractor."

C. C.M.: Construction Manager. "C.M." abbreviates "Construction Manager." As read, work by the

Construction Manager refers to work by the Construction Manager and their subcontractors.

D. B.I.B.: Base Item Bid. "B.I.B." abbreviates "Base Item Bid." The Base Item Bid is material, product, or equipment identified in the specifications as the standard to be provided. In the Item Specifications for foodservice equipment, each item identifies a single manufacturer as the Base Item Bid. The Base Item Bid is to be distinguished from Contractor's Options, Alternates, and Substitutions.

E. Alternate: A different material, product, equipment, specialty, system, or other part of the work than that which is the Base Item Bid, and for which the DPSCD desires a comparative quotation. An alternate carries no presumption of being equal to the Base Item Bid. Rather, it represents a different product, system, specialty or approach under consideration for use in the work. Alternates are

Foodservice Equipment 11400-3 governed by the terms and conditions of Part 1.06 of this Section.

F. Furnish: Except as otherwise defined in greater detail, term "furnish" shall mean and intend supply and delivery to project site, unloading, unpacking, assembly, installation, calibration and operator training as appropriate in each instance.

G. Install: Except as otherwise defined in greater detail, term "install" shall mean and intend that the contractor shall perform all work as outlined in the Contract Documents, shall assemble all specified equipment of the contract in one piece in the required locations of the building, and shall make necessary connections as specified within these Contract Document Specifications.

H. Provide: Except as otherwise defined in greater detail, term "provide" shall mean and intend furnish and install, tested and clean, complete and ready for intended use, as appropriate in each instance.

I. Indicated: The term "indicated" is a cross-reference to graphics, notes or schedules on drawings, to other paragraphs, or schedules in the specifications, and to similar means of recording requirements in Contract Documents. Use of terms such as "shown," "noted," "scheduled," and "specified" used in lieu of "indicated," is intended only to help reader locate cross-reference and not limitation of location is intended.

J. Directed, Requested, etc.: Where not otherwise explained, terms such as "directed," "requested,"

"selected," "approved," "required," "accepted," and "permitted" mean "directed by DPSCD," "requested by DPSCD," and the like. However, no such implied meaning shall extend responsibility of DPSCD into Contractor's area of supervision.

K. Project Site, Job Site: The space available to Contractor for performance of the Work, either exclusively or in conjunction with others performing other work as part of the Project.

L. Or: Used in inclusive sense to indicate alternatives of any item or any combination or items in a list unless otherwise indicated.

M. Include: The word include and its forms is not meant to limit provisions to a list nor to exclude other, unnamed items from a list which it precedes. The phrase, "but not limited to," may be assumed to follow uses of the word include and including.

N. Installer: The entity (person or firm) engaged by Contractor or its subcontractor for performance of a particular unit of work at project site, including installation, erection, application and similar required operations. It is a general requirement that such entities (Installers) be expert in operations they are engaged to perform.

O. RPZ: Abbreviates reduced pressure zone backflow preventer.

P. Cross Connection: Means a connection or arrangement of piping or appurtenances through which a backflow could occur. Cross connections may be made “directly” or “indirectly”.

Q. Backflow: Means water of questionable quality, wastes, or other contaminants entering a public water supply system due to a reversal of flow. Backflow can occur by either backpressure or backsiphonage conditions.

R. Backpressure: Backpressure conditions occur when the downstream pressure exceeds the upstream pressure.

S. Backsiphonage: Backsiphonage is caused by a vacuum or partial vacuum in a water supply system.

Foodservice Equipment 11400-4

1.05 RESPONSIBILITY AND INSURANCE

A. Insurance requirements are as defined in the bid documents of the Architect AND Construction

Manager. Do not commence Contract work until these minimum insurance requirements are active and in force. Establishment of these minimum requirements shall not be construed to mean same are adequate for the type and method of work to be performed and/or that the contractor can rely on the type and limit established for his operations. The Food Service Equipment Contractor is completely responsible for broadening the scope and limits as necessary to cover the maximum potential exposure and risk for all parties involved in the project.

1.06 SPECIFIED MANUFACTURERS & ALTERNATES

A. Specified Products & Materials: Certain, definite brands of materials, products, and equipment are specified as the standard of quality. These brands constitute the base item bid (abbreviated hereinafter as B.I.B.) Where one or more additional brands are named as B.I.B., the bid may be based on any one of the named brands.

B. Voluntary Alternates: Bidders are encouraged to suggest and quote other brands of the same quality that they may desire to substitute. It is not the intention to discriminate against other brands or manufacturers whose materials, products or equipment is equal or better to what has been specified. Rather, the naming of a specific brand is intended to establish a definite standard. These shall be submitted as Voluntary Alternates.

1. Voluntary Alternates must be proposed independently of the base bid. and mandatory alternate bid.

2. The DPSCD reserves the right to accept or reject any alternate bid. Bids must be based on B.I.B.

items as specified, not per mandatory or voluntary alternates.

C. Substitutions: Substitutions will not be accepted. Requests for substitutions will be considered before award of Contract when extensive revisions to contract documents are not required and changes are in keeping with general intent of Contract Documents, when fully documented and properly submitted, when any conditions stated elsewhere in the bid documents are satisfied, and when one or more of the following conditions are satisfied, all as judged by DPSCD

1. Where the required product, material, or method cannot be provided within Contract Time, but not as a result of F.E.C.'s failure to pursue the work promptly or coordinate various activities properly;

2. Where required product, material, or method cannot be provided in a manner which is compatible with other materials of the work, or cannot be properly coordinated therewith, or cannot be warranted as required, or cannot be used without adversely affecting DPSCD's insurance coverage on completed work, or will encounter other substantial non-compliances which are not possible to otherwise overcome except by making requested substitution, which F.E.C. thereby certifies to overcome such non-compatibility, non-coordination, non-warranty, non-insurability or other non-compliance as claimed;

3. Where substantial advantage is offered DPSCD, in terms of cost, time, energy conservation or other valuable considerations, after deducting offsetting responsibilities DPSCD may be required to bear, including additional compensation for redesign and evaluation services, increased cost of other work by DPSCD or separate contractors, and similar considerations. DPSCD has final position o approval.

4. Request for a substitution constitutes representation that F.E.C. has investigated proposed substitution and determined that it meets or exceeds specified product in all respects unless deficiencies are conspicuously noted; will provide same warranty for substitution as for specified product; will coordinate installation and make other changes which may be needed for work to be

Foodservice Equipment 11400-5 complete in all respects and do so at his expense; and waives claims for additional costs which may subsequently become apparent. Where such modifications require work by others, such as but not limited to the DPSCD, to the Construction Manager, to Other Trades, the cost of said work will be billed ("back charged") against the F.E.C.'s contract.

5. Only one request for substitution will be considered for any single product. If substitution is not accepted, provide specified product.

6. F.E.C.'s submittal of (and DPSCD' acceptance of) shop drawings, product data, or samples which relate to work not complying with requirements of contract documents, does not constitute an acceptable or valid request for a substitution, nor approval thereof.

7. No substitutions will be permitted subsequent to award of Contract except under emergency conditions such as the sudden and unexpected discontinuance of an item of equipment by the manufacturer. Determination of what conditions warrant emergency substitutions shall be at DPSCD' judgment.

a. Identification of product or equipment being replaced by substitution, including related specification section and drawing numbers, product data, drawings, and catalog sheets and fully documented to show compliance with requirements for substitutions.

8. Because of the practice of certain foodservice equipment manufacturers of offering rebates, gifts, "spiffs," bonuses, premiums, and other benefits to foodservice equipment dealers as well as individual sales people, and because the eligibility for such benefits may have an influence on the decision by a F.E.C. to propose a substitution, the receipt of and the eligibility for such benefits must be explicitly described. For each proposed substitution, provide statement fully answering the following questions:

a. Is your firm eligible for any benefit, including but not restricted to, rebate programs based on quantities purchased in a given period, reductions in future prices, discounts, cash rewards, or credits, should the proposed substitution be accepted?

b. Is any individual in your firm eligible for a cash payment, gift, reward, "spiff," or any other form of benefit if the proposed substitution is accepted?

9. Be prepared to attest to accuracy and completeness of this disclosure if requested by DPSCD, Said attestation shall be in the form of a written statement from an officer of the manufacturer attesting to the accuracy and completeness of the F.E.C.'s disclosure. Where the manufacturer is represented by another firm for marketing purposes (commonly referred to as a manufacturer's rep), an officer of the representing firm also shall provide a signed statement attesting to the accuracy and completeness of the F.E.C.'s disclosure. Refusal or inability to provide said statements when requested shall be considered a withdrawal of the proposed substitution.

The fact that a F.E.C. or individual related to him are eligible for benefits should the proposed substitution be accepted does not provide sufficient cause for the proposed substitution to be declined. However, where there is a difference in judgment between the DPSCD or DPSCD and the F.E.C. as to whether the proposed substitution is in fact an equal to the B.I.B., said benefits will be considered in the decision of whether to accept the proposed substitution.

10 The substitution may require changes in the other parts of the work. By acceptance of a proposed substitution no representation is made that the nature or extent of such modifications have been determined except as specifically identified by the F.E.C. in his proposal. All changes to the work required by the proposed substitution, whether or not they are identified in the proposal or subsequently become apparent, shall be completed at the expense of the F.E.C.

11 Should a substitution be accepted and should the substitute material, product, or equipment prove

Foodservice Equipment 11400-6 to be defective or otherwise unsatisfactory for the service intended, as evaluated by DPSCD and within the guarantee period as defined in these specifications, the Foodservice Equipment Contractor shall replace this material, product or equipment at no cost to the DPSCD, with that originally specified.

12 If a substitution is accepted it is the F.E.C.'s responsibility to insure the electrical and mechanical requirements are correct for the substituted item.

D. Inability to Meet Project Requirements With-out Modification: If base item bid products or equipment must be altered to meet the Specifications, and Bidders make no mention that these alterations cannot be made, it will be interpreted that the bids include the alterations as specified. If Bidders cannot make the alterations that would be required, they must condition their bids with a cover letter stating in what ways the specifications cannot be met and why.

1.07 SUBMITTALS

A. Distribution: Submittals shall be in conformance to the requirements set forth below; all submittals shall be to the parties designated by the Construction Manager; copied to DPSCD.

B. The review of submittals is only for compliance to design intent. DPSCD SHALL NOT BE

RESPONSIBLE FOR CHECKING DEVIATIONS FROM CONTRACT DOCUMENT

REQUIREMENTS OR CHANGES FROM EARLIER SUBMISSIONS UNLESS

CONSPICUOUSLY AND SPECIFICALLY NOTED. Where such changes are indicated on shop drawings, note the drawing changes conspicuously and clearly describe the changes in the transmittal that accompanies the drawing.

The number of copies to be submitted and the deadline for submittal shall be as determined by DPSCD. If the number of copies is not specified, eight (8) copies shall be provided. The F.E.C. will be responsible for distribution of drawings and material documents to parties designated by the Construction Manager.

C. Product Data: Submit buy out brochures, each item shall have a cover sheet with the following information; Item number, manufacturer, quantity, model numbers, service connection requirements, performances, materials, furnished accessories, power and fuel requirements, water and drainage requirements and other similar information. Second sheet shall be a manufacturers cut-sheet showing technical data, and installation recommendations, service connection requirements, performances, materials, model numbers, furnished accessories, power and fuel requirements, water and drainage requirements and other similar information.

1. Where equipment is fabricated, provide cover sheet with the following information; Item number, manufacturer, quantity, the words “SEE MANUFACTURERS SHOP DRAWINGS”, service connection requirements, materials, furnished accessories, power and fuel requirements, water and drainage requirements and other similar information.

D. Shop Drawings of Fabricated Equipment: Submit dimensioned fabrication drawings for custom fabricated equipment including plans, elevations, and sections, showing materials and gauges used.

Cross sections and elevations shall be detailed to a scale of 1-1/2" = 1'-0". Show complete details and or equal Dimensions of each item of equipment. Drawings shall be based upon and follow the design drawings and these specifications, without reference to field measurements.

E. Utility Drawings: Submit drawings indicating; item numbers, equipment schedule including item number, quantity and description of each item, specific points and types of final connection for all utility requirements for foodservice equipment. Utility connections shall be located both horizontally and vertically and indicate details of connection required on each item. Prepare these drawings at 1/4" = 1'-0" scale. Submit separate drawings for equipment

Foodservice Equipment 11400-7 lay-out, electrical, plumbing and ventilation.

F. Setting Drawings and Templates: Submit setting drawing and templates for installation of anchorage devices and for any item where so required in the specifications. Submit setting drawings and templates at full scale.

G. Verifying Field Conditions: When field measurements have been taken, revise mechanical, electrical and ventilation and fabrication drawings to reflect accurately project conditions. Submit in a timely manner for final review, in quantities as specified for original submittals. It is the F.E.C.'s responsibility to make sure all trades are using the most current drawings.

H. Operator's Manuals: Submit three (3) sets of dimensional prints, data sheets, manuals and instructions for properly operating equipment. Instructions for operating each piece of equipment, together with written guarantee and warranty for each piece of equipment shall be bound in a booklet, and presented to DPSCD. These shall be submitted prior to final payment or as determined by

DPSCD.

1. Provide a list; Provide item number quantity, description, manufacturer, model number, of each piece of equipment and service agency contact, complete with name, and phone numbers.

2. Provide manuals, and instructions for each piece of equipment.

3. Provide manufacturers written guarantee and warranty forms for each piece of equipment.

4. Provide as part of the manual three (3) sets of as-built drawings of each drawing that was supplied by the F.E.C.

I. Samples: Submit samples of materials and products where indicated.

1. Submit three of each sample, two of which shall be returned.

2. Samples shall be of sufficient size and quantity to illustrate the functional characteristics of the product with integral related parts and attachment devices - and to clearly express the full range of color, texture, and pattern.

3. Do not use products in the work until required sample review is complete.

J. Final Distribution: F.E.C. shall be responsible for distributing the most current, up to date information which include, all shop drawings, utility drawings, buy-out books and all other documentation to all parties.

1.08 QUALITY ASSURANCE

A. Manufacturer's Qualifications: The manufacturer must be able to show that it has been regularly engaged in manufacturing of food service equipment of types, capacities, and sizes required, and that its products have been in satisfactory use in similar service for not less than five years.

B. Foodservice Equipment Contractor's Qualifications: Only those firms who can meet the following qualifications will be considered for this work:

1. The F.E.C. shall have at least five years successful experience furnishing and installing foodservice equipment on projects similar in size and scope to that required for this project.

2. The F.E.C. shall be the recognized distributor for the items of equipment specified herein, if of other manufacture than his own.

Foodservice Equipment 11400-8

3. F.E.C. shall have the financial resources to enable him to handle the work in a satisfactory manner and to deliver the required items of equipment so as not to delay the progress of the work.

4. The F.E.C. shall be fully capable of fulfilling the terms and conditions of the warranty provisions required by this contract.

5. The F.E.C. shall be capable of providing a performance bond when and if required.

6. Upon demand, the Foodservice Equipment Contractor being considered for possible negotiation shall submit to DPSCD evidence of his ability to fulfill these requirements.

C. Fabricator's Qualifications: Where specified units require custom fabrication, provide units fabricated by shop with a minimum of five years of experience in similar work. Fabricate all custom equipment items at same shop. Where units cannot be fully shop-fabricated, complete fabrication work at project site must be in conformance to specification.

Approved Fabricators are:

Midwest Stainless, 32433 West 8 Mile, Livonia, MI. 48152, (248)-476-4502 Titan Stainless, 404 State Rd. S-13-903, Pageland, SC 29728 (704) 800-0780 Professional Restaurant Service, 14057 Stephens Rd., Warren, MI 48089 (586) 772-7652

Other fabricators to be considered must be submitted to DPSCD for approval in writing prior to submitting bid, or offered as a voluntary alternate and listed separately from the base bid.

1.09 REFERENCE STANDARDS

A. Sanitary Construction and NSF Standards: Comply with applicable National Sanitation

Foundation (NSF) standards and recommended criteria. Provide each principal item of food service equipment with a NSF "Seal of Approval".

B. UL Labels: Where available, provide UL labels on prime electrical components of food service equipment. Provide UL "recognized marking" on other items with electrical components, signifying listing by UL, where available.

C. ANSI Standards: Comply with applicable ANSI standards for electric powered and gas-burning appliances, for piping to compressed gas cylinders, and for plumbing fittings including vacuum breakers and air gaps to prevent siphonage in water piping.

D. NFPA Codes: Install food service equipment in accordance with the following National Fire

Protection Codes (NFPA) Codes:

NFPA 54 - National Fuel Gas Code.

NFPA 70 - National Electrical Code.

NFPA 96 - Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment.

E. ASME Boiler Code: Construct steam generating and closed steam heated equipment to comply with

American Society of Mechanical Engineers (ASME) Boiler and Pressure Vessel Code; Section IV for units not exceeding 15 PSI or 250 degrees F, Section I for higher pressure or temperature units.

F. Health Code: Install food service equipment in accordance with local health department applicable regulations.

G. Architectural Millwork: Casework construction shall be of custom grade in accord with the standards of the Architectural Woodworking Institute, or better. Casework will be considered any construction or fabrication requiring the use of wood or laminate.

Foodservice Equipment 11400-9

H. Overlapping and Conflicting Requirements: Where compliance with two or more industry standards or sets of requirements is specified, and overlapping of those different standards or requirements establishes different or conflicting minimums or levels of quality, the most stringent requirement (whether most costly or not) is intended and will be enforced, unless specifically detailed language written into contract documents clearly indicates that a less stringent requirement may be fulfilled. Refer instances of uncertainty as to apparent conflicts of standards to DPSCD before proceeding.

I. Minimum Quality or Quantity: In every instance, quality level or quantity shown or specified is intended as minimum for the work to be performed or provided. Except as otherwise specifically indicated, actual work may either conform exactly to that minimum (within specified tolerance levels), or may exceed that minimum (within reasonable limits). Refer instances of uncertainty as to quality or quantity intended to DPSCD before proceeding.

1.10 STORAGE, DELIVERY AND HANDLING

A. Storage: F.E.C. shall provide at his own expense a safe and secure area in which foodservice equipment can be stored. Provide adequate protection from damage to or loss of foodservice equipment. Store foodservice equipment in their original containers.

1. Should the DPSCD provide a facility for the receiving and storage of foodservice equipment, the

F.E.C. shall nevertheless retain full responsibility for the condition of the equipment, shall fully insure it and name the DPSCD as additionally insured, and shall hold the DPSCD harmless from any damages or loss that should occur while stored in the DPSCD's premises.

B. Delivery: Do not deliver foodservice equipment until project conditions permit prompt installation.

If the DPSCD or Construction Manager determine that the site is not ready for any equipment shipped to same, the F.E.C. will retain said equipment in his storage facilities until the site is ready for installation. Deliver food service equipment to the project site in factory-fabricated containers designed to project equipment and finish until final installation.

1. Any piece of equipment that proves impractical for delivery in one piece may be delivered in sections, but all working surfaces shall be fitted and field welded, with working surfaces ground and polished on premises, so that upon completion each item of equipment will have true, smooth and even surfaces. Butt jointing and filling with solder will not be permitted.

C. Handling: Handle food service equipment carefully to avoid damage to components, enclosures, and finish. Do not remove covering until required to clean, test, calibrate and demonstrate, the unit. Do not install damaged food service equipment; replace and return damaged components to equipment manufacturer.

D. Scheduling and Timeliness: Delivery and storage of all equipment shall be done at such time when construction, finish and mechanical work have progressed to a point permitting such installation. The details of setting and installation shall be so arranged that work of other contractors shall progress without being unnecessarily interfered with, or damaged.

E. Protection of Equipment: All equipment shall be received at the building or construction site fully insured. It will be the responsibility of the Foodservice Equipment Contractor to protect the equipment until completely installed, connected, and approved by DPSCD, subsequent to the completion of the contract work.

1.11 PROJECT CONDITIONS

A. Verification: Check electrical characteristics, and water, steam, and gas pressure. F.E.C. shall provide pressure regulating valves where required for proper operation of equipment.

Foodservice Equipment 11400-10

B. Existing Food Service Equipment (if applicable): F.E.C. shall tag or mark all equipment scheduled to be re-used. This shall be done prior to disconnecting of the equipment. The F.E.C. shall be held accountable for any missing equipment for failure to tag or mark the equipment. All existing equipment shall be removed from the facility prior to construction or at a date specified by the DPSCD or DPSCD.

1. Equipment scheduled for reuse shall be taken to the F.E.C.'s storage area, and stored until it can be transported to the project site and installed. During the time said equipment is in the F.E.C.'s possession, it shall be protected from loss and damage, and shall be delivered to the project site in perfect operating condition.

a) Equipment shall be cleaned.

b) Painted when specified.

c) Repaired or modified to its best working condition when specified.

2. Equipment not scheduled for reuse shall be removed to location(s) designated by the DPSCD by the F.E.C. With the DPSCD's concurrence, the F.E.C. may submit an offer to purchase all or part of the remaining equipment; and/or a cost proposal for removing and disposing of scrap equipment.

3. Disconnects of existing equipment shall be completed by F.E.C or their contracted trades and moved to location stipulated by DPSCD.

C. Protection of Work and Property: The Foodservice Equipment Contractor will be held responsible for any damage to DPSCD's property caused by delivering, uncrating or installing of the Kitchen Equipment. If any damage is caused by the Foodservice Equipment Contractor, his agents, or subcontractors, the DPSCD's property shall be restored to its original condition at the expense of the Foodservice Equipment Contractor.

D. Use of Premises: The Foodservice Equipment Contractor shall confine the storage of equipment, materials, tools, and all other things related to his work to space allotted to him by the DPSCD.

PART 2 -- PRODUCTS

2.01 GENERAL STANDARDS OF QUALITY

A. Quality of Material: Unless otherwise specified or shown on drawings, all material shall be new, of best quality, perfect and without flaws. It shall be of the best of their respective kind, equal to the standards of manufacture used by the Duke Manufacturing Company of St. Louis, Missouri. All labor shall be performed in a thorough workmanlike manner. Work to be performed by qualified, efficient, skilled mechanics of the trades involved.

2.02 MATERIALS

A. New Materials: All materials shall be new, of first grade, no seconds will be acceptable.

B. Gauge: Gauges herein specified shall refer to United States Standard Gauge for sheet metal and plate.

C. Stainless steel: All stainless steel shall be of the gauge specified (U.S. Standard) 18.8 composition which is generally known as Type 302 or Type 304, and shall have a Number 4 Finish (125-150 grit) as manufactured within the continental limits of the United States. Each piece of equipment shall be

Foodservice Equipment 11400-11 specified by gauge with either a general specification form or under the item specifications. All sheets shall have a genuine mill finish of not less than 150 grit on one side and not less than 80 grit on the back side. All stainless steel sheets shall bear the manufacturers trade mark, designation of type, and heat number. All stainless steel sheets shall have the following content:

Chromium - 18 percent minimum Nickel - 8 percent minimum Carbon - .2 percent maximum

Straight chrome iron or copper bearing straight chrome steel is not acceptable. All stainless steel sheets shall be stretcher leveled. All sheets shall be free of buckles, warps, and surface imperfections.

A hard ground finish will not be acceptable.

D. Stainless steel sheets: shall be of cold rolled stock.

E. Stainless steel pipe and tubing: ASTM A 554, Type 304 with No. 4 polished finish; shall be seamless or welded, of gauge specified, of true roundness. Seamless tubing shall be thoroughly and properly annealed, pickled and ground smooth. Welded tubing shall be thoroughly heat-treated and properly quenched to eliminate carbide precipitation. V-Clad shall not be permitted.

F. Galvanized iron: Wherever specified, galvanized iron shall be of an approved grade of either low carbon steel or copper bearing steel. All sheets are to be commercial quality, stretcher leveled, and re-rolled to insure a smooth surface.

G. Galvanized Sheet Steel: ASTM A 526, except ASTM A 527 for extensive forming; ASTM A 525, G90 zinc coating, chemical treatment.

H. Sheet Steel: ASTM A 569 hot-rolled carbon steel.

I. Aluminum: ASTM B 209 sheet and plate, ASTM B 221 extrusions, 0.40-mill clear anodized finish where exposed, unless otherwise indicated.

J. Galvanized Iron: Shall be approved grade of either pure wrought iron or copper bearing steel.

K. White Metal: Corrosion-resistant metal containing not less than 21 percent nickel. Make castings free from pit marks, runs, checks, burrs, and other imperfections; rough grind, polish, and buff to bright luster.

L. Plastic Materials and Components: Provide plastic materials and components which conform to

NSF 51.

M. High Pressure Decorative Laminate (HPDL): HPDL shall be selected by the Architect from manufacturer's standard palette of colors, unless otherwise indicated. Provide HPDL conforming to NEMA Standard LD3-1985.

1. Where the use of HPDL with a wear resistant finish is indicated, provide such (e.g. Nevamar's

ARP Surface, Wilsonart "Tufsurf 2," etc.) of a nominal thickness of .060"

2. Where the use of HPDL of solid color or "color through" is indicated, provide such (e.g. "Solicor" by Wilsonart).

3. F.E.C. shall provide fire rated laminate where required by code.

N. Hardwood Work Surfaces: Laminated edge-grained hard maple (Acer saccharum), NHLA First

Grade with knots, holes and other blemishes culled out, kiln dried at eight percent or less moisture, waterproof glue, machined, sanded, and finished with NSF-approved oil-sealer.

Foodservice Equipment 11400-12

O. High Density Particle board. Where indicated in counter or cabinet construction, provide high density Particle board such as "Novoply."

1. F.E.C. shall provide fire rated laminate where required by code.

P. Plywood. Where cabinet or counter construction calls for plywood, use birch grade paint finish standard or grade as indicated.

Q. Sound Deadening: Sound deaden underside of table with premium type mastic, that "skins" on surface when dry. Surface of mastic coating shall be smooth, equal to the standard for hot-rolled steel finish, 3M Coating #1000 E/C or equivalent.

1. Apply two (2) coatings of sound deadening material to underside of tops, drain boards, dish-tables, counters, and sinks.

2. Apply sound deadening during fabrication. Touch up on project site if required.

R. Sealants: ASTM C 920, Type S Grade NS, Class 25, Use NT. Provide sealant that when fully cured and washed meets requirements of Food and Drug Administration Regulation 21 CFR 177.2600 for use in areas where it comes in contact with food.

1. Color: As selected by DPSCD from manufacturer's standard colors.

2. Backer Rod: Closed-cell polyethylene rod stock, larger than joint width.

S. Gaskets: Solid or hollow (not cellular) neoprene or PVC; light gray, minimum of 40 Shore A hardness, self-adhesive or prepared for either adhesive application or mechanical anchorage.

2.03 MANUFACTURED OR FABRICATED COMPONENTS

A. Wall Anchors: Wherever it is necessary to mount fixtures that are supported from the wall, the fixtures shall be securely attached thereto by means of stainless steel tapped screws into stainless steel face and anchor type grounds that are built into the walls. Furnish these grounds to other trades at proper time so other trades can build them into the walls as work progresses. Itemized specifications note fixtures requiring such grounds. It is the responsibility of the F.E.C. to coordinate and provide these anchors in a timely manner.

B. Chair Carriers: Furnish chair carriers as needed for hanging wall-mounted equipment. Provide guarantee that chair carriers are of sufficient strength and quantity to support specified load. Chair carrier shall be of all-welded stainless steel construction and mounted within half or full wall so that weight of table and equipment is transferred to floor. Chair carriers may be fabricated or purchased from outside manufacturer. Provide DPSCD with drawings of this item for approval prior to fabrication and installation.

C. Floor Anchors: Wherever it is necessary to mount fixtures to the floor, the fixtures shall be securely attached thereto by means of stainless steel tapped screws

D. Faucets: Furnish all faucets including spray rinse units and wall brackets. Drill and finish fixtures in preparation for installation. Provide loose to installing contractors. Faucet nozzles are to be centered over sink drain.

1. Deck mounted faucets with 4" centers shall be T & S Brass & Bronze Works #B-0225 or approved equal, ½" inlet.

2. Deck mounted faucets with 8" centers shall be T & S Brass & Bronze Works #B-0221 or

Foodservice Equipment 11400-13 approved equal, ½" inlet.

3. Backsplash mounted faucets shall be T & S Brass & Bronze Works B-0231 or approved equal, ½" inlet.

4. Potsink faucets shall be T & S Brass & Bronze Works B-0291 or approved equal, 3/4" inlet.

5. Wall mounted pot and kettle tilting faucet; dual temp. - T & S, B-0597; single temp. - T & S, B-

0592, ½" inlet.

6. Built-in dipperwell, faucet and sink - Fisher Faucets #304.

7. Pre-Rinse faucets; deck mounted - T & S, B-0113, splash mounted - T & S, B-0133 or approved equal.

E. Potable Water Protection & Vacuum Breakers: Furnish all protection devices unless otherwise indicated in the item specifications. Drill and finish fixtures in preparation for installation. Provide loose to installing contractors.

1. Air Gap: The distance of a water inlet or opening above the maximum high water level or overflow rim in a fixture, device, or container. A “safe air gap” is at least 2 times the diameter of the water inlet pipe, but not less than 1 inch and need not be more than 12 inches.

2. Reduced Pressure Principle Devise (RPZ): It consists of 2 independently acting internally loaded check valves separated by a reduced pressure zone. A differential pressure relief valve is located within the zone to maintain the reduced pressure and also discharge water to atmosphere during periods of backflow. This device is used as protection for all direct or indirect cross connections.

The device may be subject to backpressure or backsiphonage of toxic chemicals, sewage, or other lethal substances.

3. Pressure Vacuum Breaker: This device allows air to enter the waterline when the pressure in the public system or the service line is reduced to 0 or below. The device has a vacuum relief valve which is internally loaded, normally by means of a spring. May be installed for use under continuous line pressure. Must be installed at least 12" above the highest outlet it is to serve.

4. Atmospheric Vacuum Breaker: Allows air to enter the waterline when the pressure in the public system or the service line is reduced to 0 or below, however, since the vacuum relief is not internally loaded the device must be installed on a discharge side of the shut off valve. Should not be subjected to continuous flows for periods of more than 12 hours and must be installed at least 6" inches above the highest outlet it is to serve.

5. Double Check Valve Assembly: Consists of (2) two independently acting internally loaded check valves. This device may be used for backpressure or backsiphonage situations, only if the cross connection protection is from substances that do not constitute a health hazard.

F. Rotary Waste Valves: Provide two-inch, heavy cast-bronze body, removable flat stainless steel strainer, twist handle waste outlet, and one-piece connected chrome-plated brass overflow, unless otherwise stated in the item specifications. Provide waste and overflow by Fisher Faucets, 6100 series, or approved equal.

G. Casters: Provide four-inch minimum diameter wheel casters, with 1-1/8 inch tread width, conforming to NSF standards, unless otherwise noted in item specifications. Provide sealed, self-lubricating bearings, cadmium-plated or bright zinc-plated steel disc wheels, and solid synthetic rubber tires. Provide foot brakes on (2) two casters per unit unless otherwise specified.

Foodservice Equipment 11400-14

2.04 ELECTRICAL REQUIREMENTS - GENERAL

A. Electric Heating Equipment: Verify to project conditions.

B. Wiring: In general, equipment shall be provided with all necessary internal wiring, properly carried externally where required, for termination in junction box, motor starter, et cetera. All wiring provided under this contract shall be in full accordance with the latest edition of the National Electric Code. Further, all wiring provided shall be contained in a metallic raceway, approved by engineer, consisting of a specially fabricated wire-way as in the case of work built into counter work, or in conduit of proper material, or Greenfield flexible conduit, all with necessary provisions for grounding continuity. All conductors provided shall have proper temperature ratings.

C. Thermal overload protection: All motors of equipment provided shall have the thermal overload protection provided.

D. Control equipment: Provide all necessary electrical control equipment and wiring, except as otherwise outlined, mounted on equipment where practicable, or where shown on plan.

E. Cover plates: All receptacles to have 1040 stainless steel or chrome plated brass cover plates with stainless steel or chrome plated brass screw for all outlets provide in equipment.

F. Cords: Flexible cords to be provided on equipment shall have grounding conductor and shall be of best quality available to industry, equal to Simplex-Tryex, selenium neoprene.

G. Motor starters: Provide required starters for all motors. Motor starters required for foodservice equipment and not provided by Other Trades shall be thermal overload protective type, manual wherever possible, equal to New Series Allen Bradley Bulletin #709 magnetic with necessary accessory equipment where required for proper operation. Where required, fully magnetic type W.P.B. station shall be furnished. All manual and magnetic type motor starters provided under this contract for 3 phase motors shall be 3 thermal element type, requiring special coordination with starter manufacturer. This requirement is not repeated elsewhere in the detailed specifications.

H. Motor Thermal Protection: In instances in which motor thermal protection cannot be built-in where specified into motors provided with equipment, the Food service Equipment Contractor shall provide externally mounted overload devices of proper number of poles and capacity equal to Turnbull "TT" or Allen Bradley, and shall carry wiring from motor terminals to these devices in manner approved by inspection authorities as being in full accord with applicable electrical codes and engineers plans.

I. Wire: Except as otherwise required, all wire provided shall be type THW dual rating. Wire in counter raceways to be heat resistant type, AVA or equal.

J. Openings: Provide proper openings through all equipment and shelves for piping and electrical conduits. All openings are to located as close to the rear of the counter and sized just big enough for the pipe or wire. All openings shall be smooth, so not to damage or cut the piping or electrical wires.

K. Panelboards: Panelboards shall be UL listed and properly sized in compliance with National

Electric Code.

L. Floor Based Electrical Connections: shall be made in a manner that will allow portable equipment connected to the floor electrical supply to pass over the point of connection without interference.

M. Code Compliance: All electric work to be performed in accordance with the National Electric Code and local regulations.

N. Other Conditions: If not provided by other contractors, F.E.C. to provide all electrical parts

Foodservice Equipment 11400-15 including but not limited to contactor strips, line shunts, relays, disconnects (both mechanical and electrical), loose parts and labor required for installation of same not provided by other contractors and pertinent to the installation of equipment under this section. A non-limiting example of this type of equipment would be contactor strips required for the proper operation of fire protection systems.

2.05 STEAM PRESSURE, STEAM THERMOSTATS, STEAM COILS

A. Steam Pressure: All steam operated pressure vessels such as Kettles, Steamers, Urns, et cetera, shall be constructed to A.S.M.E. and the Code requirements of the State in which the project occurs and shall bear labels and certificates of compliance therewith.

B. Steam Thermostats: Provide steam thermostats or temperature regulators for steam heated equipment if required for proper operation of the piece of equipment, or if so required in the Itemized Specifications.

C. Steam Coils: All steam coils shall be installed in sufficient quantity to provide ample heat at the available steam pressure (Verify project conditions). They shall be tested for 100 pounds per square inch working pressure.

1. In fixtures having coils under more than one shelf, all coils shall be connected together with inlet and outlet extended down through base of fixture to point indicated on drawings for installation of stop valves and final connection.

2. Unless otherwise specified, coils are to be 7/8" O.D. hard copper tubing with brass fittings.

Where immersed in water, coils are to be mounted on strap type brackets or feet with a clearance of not less than 1" below coils for cleaning purposes. These feet are to be soldered water-tight to the bottom of the pan in which coils are mounted. Couplings shall be welded or braised in the bottom or sides of fixtures for steam inlet and outlet, and shall extend through fixture ready for final connections.

3. Boiler permits shall acquired by the installing contractor and all fee's shall be paid by the installing contractor.

2.06 LOCKS

A. Cabinets and Refrigerated Units: Provide integral locks on all cabinets and refrigerated units.

Locks shall be of sufficient strength to prevent unauthorized entry into the locked space. Locks shall be of the key and cylinder type with tamper-proof mechanisms. Furnish DPSCD with three (3) sets of keys to each lock at the conclusion of the project, accurately labeled and turned over to the DPSCD all at one point in time. This lock standard applies to all cabinets unless otherwise indicated in item specifications.

2.07 FABRICATION, GENERAL

A. Welds: All workmanship shall be done with welded rod of same composition as sheets or parts welded. Welds shall be strong, ductile, with excess metal ground off and finished smooth to match adjacent surface. Welds shall be free of imperfections as pits, runs, spatter, cracks, et cetera, and shall have the same color as adjacent sheet surfaces. All joints in top fixtures, tables, drainboard, exposed shelving, sinks, et cetera, shall be electrically welded. Butt welds made of spot welding straps under seams and filling in with solder will not be acceptable. It is the intention of these specifications that all welded joints shall be homogeneous with the sheet metal itself. Where sheet sizes necessitate a joint, such joints shall be welded. Tops of fixtures shall be fabricated at the factory with welded joints to reduce field welding.

Foodservice Equipment 11400-16

Under no circumstances are any welds to be spray painted. All welds are to be ground and polished smooth.

B. Field Joints (Welded): Where field joints are necessary, the tops shall be continuous.