24-HODGE ELEMENTARY WRITTEN SPECIFICATIONS.pdf

Hodge Elementary Foodservice Equipment Azusa, CA 114000-1 LGM Design Group Construction Documents October 20, 2025

SECTION 114000

FOODSERVICE EQUIPMENT

PART 1. GENERAL

CONTRACT DOCUMENTS

1. The Contract Documents consist of Agreement, Condition of the Contract, Instructions of

Bidders, General Conditions, Specific Conditions, Drawings, Specifications and all addenda issued prior to the execution of the Contract, and all Modifications thereto.

A. The Drawings and the Specifications are intended to be complementary so that any work exhibited in the drawings and not mentioned in the specifications, or vice-versa, is to be executed the same as if both were mentioned in the specifications and exhibited in the drawings to the true intent and meaning of the said drawings and specifications when taken together.

Large scale and fullsized drawings shall be followed in preference to small-scale drawings. Figured dimensions shall be followed in preference to scaled measurements.

B. Title and headings to sections in these Contract Documents are introduced for convenience and shall not be taken as a correct or complete segregation of several units of materials and labor. No responsibility either direct or implied will be assumed by the Owner or the Consultant for omissions or duplications, due to real or alleged error in arrangement of matter in the Contract Documents.

1.2 CONTRACT

The Contract Documents form the Contract. The Contract represents the entire and integrated agreement between the parties hereto and supersedes all prior negotiations, representations or agreements either written or oral, including the bidding documents.

1.3 THE WORK

The term “Work” includes all labor necessary to produce and install the equipment required by the Contract Documents.

1.4 CONSULTANT

The Consultant shall be known as LGM Design Group, Inc. and identified as such in the Agreement and is referred to throughout the Contract Documents as if singular in number and masculine in gender. The term Consultant means the Consultant or his authorized representative.

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A. Nothing contained in the Contract Documents shall create any contractual relationship between the Consultant and Foodservice Equipment Contractor.

B. The consultant will be the Owner’s representative during construction and until final payment unless otherwise specified in the Specific Conditions. The Consultant will have authority to act on behalf of the Owner to the extent provided in the Contract Documents, unless otherwise modified by written instrument which will be shown to the Foodservice Equipment Contractor.

The Consultant will advise and consult with Owner, and all of the Owner’s instructions to the Foodservice Equipment Contractor shall be issued through the Consultant.

C. Claims, disputes and other matters in question between the Foodservice Equipment Contractor and the Owner relative to execution or progress of the work or interpretation of the Contract Documents shall be referred initially to the Consultant for decision, which he will render in writing within a reasonable time.

D. All interpretations and decisions of the Consultant shall be consistent with the intent of the

Contract Documents. In his capacity as interpreter and judge, he will exercise his best efforts to ensure faithful compliance by both the Owner and the Foodservice Equipment Contractor.

E. Any claims, disputes or other matters that have been referred to the Consultant shall be subject to arbitration upon the written demand of either party.

1.5 OWNER

The Owner is the person or organization identified as such in the Agreement and is referred to throughout the Contract Documents as if singular in number and masculine in gender. The term Foodservice Equipment Contractor means the Foodservice Equipment Contractor or his authorized representative.

1.6 FOODSERVICE EQUIPMENT CONTRACTOR

The Foodservice Equipment Contractor (F.E.C.) is the person or organization identified as such in the Agreement and is referred to throughout the Contract Documents as if singular in number and masculine in gender. The term Foodservice Equipment Contractor means the Foodservice Equipment Contractor or his authorized representative.

1.7 SUBCONTRACTORS

A subcontractor is a person or organization who has a direct contract with the Foodservice Equipment Contractor to perform any of the work at the site. The term Subcontractor is referred to in the Contract Documents as if singular in number and masculine in gender and means a Subcontractor or his authorized representative. Nothing contained in the Contract Documents shall create any contractual relationship between the Owner and any subcontractor.

2. REVIEW OF CONTRACT DOCUMENTS

Foodservice Equipment Contractor shall carefully compare Contract Documents and shall at once report to the Consultant any errors, ambiguities, inconsistencies or omissions he may discover. Unless expressly stipulated, and in a timely manner, Foodservice Equipment

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Contractor shall be liable to Owner or Consultant for any damage resulting from any such errors, inconsistencies or omissions in the Contract Documents. The Foodservice Equipment contractor shall do no work without Drawings, Specifications or Modifications before receiving written approval from Owner or Consultant.

3. ASSIGNMENT OF CONTRACT

Foodservice Equipment Contractor shall not assign this Contract or any part hereof without written consent of Owner. Owner may assign its rights hereunder to an assignee or its affiliate subject to such affiliate’s assumptions of the Owner’s obligations.

4. ACCESS, AUTHORITY AND STOPPAGE

4.1 The work shall be available for inspection at any time by representatives of the Owner.

4.2 All rejected work or materials shall be immediately replaced.

4.3 Work may be stopped by the Owner if it is not being done in strict accordance with specifications, or until any objectionable man or material is removed from the premises. The Contract may be declared forfeited for non-performance when not being executed according to the intent and meaning of the contract, drawings, and specifications.

4.4 Such stoppage, suspension or forfeiture shall not in any way invalidate any terms of the contract, and no extra charge will be allowed the Foodservice Equipment Contractor by reason of such stoppage or suspension.

5. SAMPLES

Submit samples of materials and parts of work requested by the Consultant for adequately judging character and quality of work.

6. ROUGH-IN DRAWINGS

Before proceeding with equipment installation, the Foodservice Equipment Contractor shall submit prints for approval from verified dimensions and conditions in compliance with the requirements of the Specific Conditions. Approval of such drawings shall not relieve the Foodservice Equipment Contractor from responsibility for any deviation from the drawings and specifications unless such deviations are approved in writing by the Owner or the Consultant.

7. TRADE UNIONS

All work to be performed in connection with this contract shall be by workmen of firms whose employees are not objectionable to the various trade unions involved in construction of the premises. The Foodservice Equipment Contractor shall be wholly responsible for all trade

Azusa, CA 114000-4 LGM Design Group Construction Documents October 20, 2025 union relations and the Owner shall not be liable in any way through delays or claims arising through such causes.

8. WORK UNDER PROTEST

If the Owner orders certain work done, the Foodservice Equipment contractor shall be wholly responsible for all trade union relations and the Owner shall not be liable in any way through delays or claims arising through such causes.

9. OWNER’S RIGHT TO WORK

If the Foodservice Equipment Contractor should neglect to perform the work properly or any provision of this Contract, the Owner, three (3) days after written notice to the Foodservice Equipment Contractor and his surety, may correct deficiencies and deduct the expenses from payment due the Foodservice Equipment Contractor.

10. EMERGENCY REPAIRS

Owner reserves the right at all times to make emergency repairs without voiding or impairing guarantee or relieving the Foodservice Equipment Contractor of responsibility during guarantee period. Any piece of equipment producing objectionable noise must be immediately repaired or removed and replaced.

11. LAWS AND ORDINANCES

All work and materials shall comply with all State and Federal laws, municipal ordinances, regulations and directions or inspectors appointed by proper authorities having jurisdiction. In the event any of the conditions of these specifications violate the code for any industry, then such code conditions shall prevail. The Foodservice Equipment Contractor shall state in his bid where the code is at variance with these specifications.

12. PERMITS AND CERTIFICATES

12.1 The Foodservice Equipment Contractor shall obtain and pay for all necessary permits, inspection certificates, and licenses required and necessary for performance on the work and post all notices required by law and comply with all laws, ordinances and regulations bearing on conduct of the work as drawn and specified.

12.2 Procure all necessary certificates of acceptance of completion required and issued by state, municipal or other authorities and deliver these to Owner. Owner may withhold any payments, which may become due to Foodservice Equipment Contractor until the necessary certificates are delivered to him.

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13. SUPERVISION, FABRICATION, INSTALLATION AND PROCEDURES

During the entire installation period the Foodservice Equipment Contractor shall provide a competent foreman for installation of the equipment regarding connections and installations.

The Consultant and Owner shall be sole judges as to the competence of said supervisor.

14. LABOR AND MATERIALS

Unless otherwise specifically noted, the Foodservice Equipment Contractor shall provide and pay for all labor, materials, equipment, tools, transportation and other facilities and services necessary for proper execution and completion of the work. The Foodservice Equipment Contractor shall be responsible for coordinating with the General Contractor for access to the work area. The Foodservice Equipment Contract shall at all times enforce strict discipline and good order among his employees and shall not employ anyone not skilled in the task assigned to him or who will create disharmony on the site.

15. DELIVERY OF MATERIALS

No provisions shall be made for receipt or storage of any items delivered to job site before commencement of installation. All items must be received and accounted for by the Foodservice Equipment Contractor until acceptance by the Owner or his agent.

16. TAXES AND DUTY

Foodservice Equipment Contractor shall pay all duties, customer use and other similar taxes, licenses as related to his work and required by law.

17. PUBLIC LIABILITY, CASUALTY AND WORKMEN’S COMPENSATION INSURANCE

17.1 Certificates of liability, casualty and Workmen’s Compensation Insurance shall be filed with the Owner if required, and will be subject to his approval as to the amount and adequacy of their protection.

17.2 Procure and maintain during the life of this contract, Workmen’s Compensation

Insurance for all employees to be engaged in work on the project under this contract and, in case of any such work subcontracted, require the approved Subcontractor’s employees to be engaged in such work unless such employees are covered by the protection afforded by the Contractor’s Workmen’s Compensation Insurance. In case any class of employees engaged in hazardous work on the project is not protected under the Workmen’s Compensation Statute, provide, and cause each Subcontractor to provide, adequate employer’s general liability insurance for the protection of such if his employees are not otherwise protected.

17.3 Procure and maintain, and require each Subcontractor to procure and maintain

Contractor’s Public Liability Insurance.

17.4 Provide and maintain vehicle bodily injury and property damage liability insurance covering all vehicles used in the performance of this contract whether hired, owned or non-owned.

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17.5 The Foodservice Equipment Contractor shall hold harmless and indemnify Owner against all claims, suits, actions, costs, counsel fees, expenses, damages, judgments, or decrees by reason of any person or persons or property being damaged or injured by the Foodservice Equipment Contractor or any of his Subcontractors, or in any capacity during the progress of the work whether by negligence or otherwise. The Foodservice Equipment Contractor warrants that he has good title to all materials and supplies used by him in the work, free from liens, claims, or encumbrances.

18. FIRE INSURANCE

Owner will insure building or other work included in his contract against loss or damage by fire and against loss and damage covered by standard extended coverage insurance endorsements, the amount of insurance at all times at least equal to the amount of work or materials, and plus the value of work or materials furnished or delivered to the job site but not yet paid for by the Owner. The policies shall be in the names of the owner and the Foodservice Equipment Contractor, as their interests may appear.

19. CUTTING AND FITTING

The Foodservice Equipment Contractor is to do all cutting and fitting on his equipment for other subcontractors to make their work fit, or as the owner or Consultant may direct. Should any repairs be required by neglect of other contractors, the Owner or Consultant must approve repairs before the work is performed. All extra charges must be approved and all repairs must be noted in writing before work is performed, stipulating price and by whom extra expenses shall be paid. In case the Foodservice Equipment Contractor does not secure such extra order, expenses shall be borne by him. No cutting, drilling, or altering of any kind shall be done to the building by the Foodservice Equipment Contractor without first obtaining permission from the Architectural Representative.

20. PATCHING OF FINISH SURFACES

The Foodservice Equipment Contractor shall be responsible for any patching of ceiling, floor, or wall required by reason of his work or caused by the negligence of his employees. Patches of any kind required will be repaired and charged to the party causing the damage.

21. SERVICE REPRESENTATIVE

Provide a competent service representative t be present when the installation is put into operation. He shall make any adjustments necessary and put into operation all equipment and instruct the Owner’s employees in the proper use and maintenance of all items in this contract.

22. CLEANING UP

The Foodservice Equipment Contractor shall keep his area of responsibility clean and free from debris and shall leave his area in a finished condition. All cartons crates and surplus material must be cleaned up daily and removed from the site at the Foodservice Equipment

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Contractor’s expense. If the Foodservice Equipment Contractor is not diligent in his cleanup the Owner reserves the right to clean up his material and back-charge his contract.

23. SUBCONTRACTORS

23.1 Names and addresses of all Subcontractors shall be furnished to the Owner and the

Consultant, and the selection of subcontractors must be approved by them. If, in their judgment, any fail to perform the work in strict accordance with the drawings and specifications, the Foodservice Equipment Contractor, after due notice from the Owner or the Consultant, shall discharge same, but this shall in no way release the Foodservice Equipment Contractor from his obligations and responsibilities under the contract.

23.2 Every subcontractor shall be bound by terms and provisions of the Contract

Documents as far as applicable to his work. Nothing contained herein shall create any contractual relation between any subcontractor and the Owner.

23.3 The Foodservice Equipment Contractor shall be fully responsible to the Owner for acts and omissions of his subcontractors.

24. PAYMENTS TO SUBCONTRACTORS

The Foodservice Equipment Contractor shall pay each subcontractor, upon receipt of payment from the Owner, in an amount equal to the percentage of completion allowed to the Foodservice Equipment Contractor on account of such subcontractor’s work, less a 10% retainer. The Foodservice Equipment Contractor shall hold the Owner harmless from claims arising out of lawful demands of the subcontractors of suppliers. If the Foodservice Equipment Contractor fails to discharge such obligations, the Owner, upon written notice to the Foodservice Equipment Contractor, shall withhold any amount of Foodservice Equipment Contractor’s payments deemed to be reasonably sufficient to pay any claims. The 10% retain age withheld from each payment will be released with final payment upon Owner’s acceptance of the work.

25. SEPARATE CONTRACTS

The Owner reserves the right to let separate contracts in connection with this work and the Foodservice Equipment Contractor shall afford these other contractors reasonable opportunity for the introduction and execution of their work and shall properly connect and coordinate his work with theirs as required.

26. ROYALTIES AND PATENTS

26.1 The Foodservice Equipment Contractor shall pay all royalties and license fees.

26.2 The Foodservice Equipment Contractor hereby covenants and agrees to save the

Owner and Consultant harmless and indemnify the Owner and Consultant from payments of any royalties, damages, losses, or expenses for suits, materials, and methods used in the fabrication of this equipment.

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27. PERFORMANCE BOND AND LABOR & MATERIAL BOND

The Owner shall have the right to require the contractor to furnish performance and payment bonds in a form acceptable to the Owner for the amount of the contract, covering faithful performance of the contract and payment of all obligations arising thereunder.

28. TESTS

If the Contract documents, laws, ordinances, rules and regulations or orders of any authority having jurisdiction require any work to be inspected, tested or approved, the Foodservice Equipment Contractor shall give the Consultant timely notice of its readiness and of the date arranges so the Consultant may observe such inspection, testing, or approval. The Foodservice Equipment Contractor shall bear all costs of such inspections, tests, or approvals unless otherwise stated by the Owner or Consultant.

29. CLAIMS FOR DAMAGES

Should either party to the contract suffer injury or damage to person or property because of any act of omission of the other party or any of his employees, agents or others for whose acts he legally liable, claims shall be made in writing to such other party within a reasonable time after first observance of such injury or damage.

30. LABOR AND MATERIAL CLAIMS

The Foodservice Equipment Contractor shall give written notice to the Owner when the work is completed and he shall submit evidence satisfactory to the Owner in the form of receipted bills for all materials and equipment furnished, waiver of liens from Subcontractors and such other forms as may be directed by the Owner that all payrolls, material bills and other indebtedness connected with the work have been paid.

31. PAYMENTS TO CONTRACTORS

Claims for payment will be submitted by the Foodservice Equipment Contractor to the Owner as stipulated in the “Instructions to Bidders” and/or the Owner/Contractor Agreement (Contract).

32. GUARANTEE

All equipment, fixtures and material furnished and installed shall be guaranteed against defect in workmanship and material and, during the first year after final completion and acceptance of equipment installation, all repairs and replacements which may become apparent and necessary by reason of such defects, shall be made by the Foodservice Equipment Contractor at his own expense and cost without charge to the Owner. All such repairs and replacements shall be made at a time and during hours satisfactory to the Owner. The One-year guarantee period shall commence with final acceptance of the installation by the Owner.

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33. CHANGES

33.1 No changes shall be made, nor bills for changes, alterations, modifications, deviations and extra orders be recognized or paid for except upon written order of the Owner

33.2 No payment of overtime shall be allowed except upon written order of the Owner.

33.3 Materials of equal quality and merit or variations of construction methods from those detailed and specified may be used, but only upon written consent and approval of the Consultant.

34. SIGNS

No signs or nameplates of any type shall be allowed to be displayed on any part of this work or on or about the Owner’s premises unless authorized in writing by the Owner.

35. PUBLICITY

Any publicity giving reference to this project, whether in the form of press releases, brochures, photographic coverage or verbal announcements, shall be only with the general or specific approval of the Owner.

36. SCHEDULE

Time if of the essence in this agreement and acceptance constitutes a guarantee that the Foodservice Equipment Contractor can and will obtain all materials, equipment and manpower, upon notice to proceed, to permit overall completion of the entire building project on schedule. The Foodservice Equipment Contractor shall coordinate his work with the progress schedule, as prepared by and updated periodically by the General Contractor.

1.1 RELATED DOCUMENTS

A. This section constitutes a separate prime contract.

B. The general conditions of Division 1 including supplementary conditions and general requirements apply to the work specified in this section.

1.2 RELATED WORK NOT INCLUDED BY FOODSERVICE EQUIPMENT CONTRACTOR

A. Plumbing:

1. Rough-in

2. Piping of supply and waste lines from building service to rough-in (unless specifically stated otherwise)

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3. Traps, grease traps, line strainers, tail pieces, valves, stops, shutoffs, and miscellaneous fittings required for complete installation.

4. Final connection.

B. Ventilation:

1. All ductwork and fans above ceiling line including connection to ventilators and/or hoods.

C. Electrical:

1. Rough-in.

2. All electric building services including but not limited to: conduit, wiring, line and disconnect switches, safety cut offs and fittings, control panels, fuses, boxes and fittings required for complete installation, except internal wiring as specified, unless indicated otherwise on drawings.

3. Final connections, including mounting and wiring of starters and switches furnished as part of the foodservice equipment (unless otherwise indicated on the drawings).

1.3 WORK INCLUDED IN THIS SECTION

A. Furnish all labor, material, services and specified equipment, necessary for the complete installation of foodservice equipment in strict accordance with specifications, applicable drawings and local codes, including that which is reasonable inferred, with all related items necessary to complete work shown on contract drawings and/or required by these specifications.

B. Deliver ALL equipment on schedule. The Foodservice Equipment Contractor shall be responsible for coordinating all aspects of his work as it relates to the General Contractor, Subcontractors, the Owner, or any other trades as may be dictated by the Owner, Architect, or Consultant.

C. The Foodservice Equipment Contractor shall be fully responsible for verifying all field dimensions as they pertain to the work in this section.

D. Cutting of holes in equipment for pipes, drains, electric outlets, etc., as required for this installation. Work shall conform to the highest standards of workmanship and shall include welded sleeves, collars, ferrules or escutcheons.

E. All wall sleeves, chrome plated cover pleats, vermin proofing, and sealing of wall sleeves. Foodservice Equipment Contractor to provide vermin proofing for all floor sleeves he uses.

F. All work involved in making stands and supports for all specified equipment requiring them.

G. Repair all damage to the premises as a result of this installation and daily removal of all debris left by the Foodservice Equipment Contractor.

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H. The Foodservice Equipment Contractor shall be responsible for keeping his area orderly during the entire time of installation. Foodservice Equipment and fixtures shall be cleaned thoroughly and ready for operation at the time the building is turned over to the Owner.

I. Become familiar with and accepts responsibility for compliance with all applicable codes and regulations. If authorities having jurisdiction require any portion of the equipment to be inspected, tested, or approved, the Foodservice Equipment Contractor and/or his Equipment Supplier shall bear all costs of such inspections, tests or approvals.

J. Electric Work:

1. Intertwining of foodservice equipment between components within equipment, such as heating elements, switches, thermostats, motors, etc., complete with junction box or disconnect as is applicable, ready for final connection.

2. All electrical inter-wiring done in the fabricators shop or in the field as specified in this Scope of Work shall be fully tested and certified by a licensed independent agency.

Testing agency shall be approved by the local authorities.

A. A complete wiring diagram indicating connection points, types of conduit, junction boxes, terminal boxes, breaker panels and other miscellaneous devices shall be listed and detailed in the fabricators shop drawings.

B. The Agency’s name, and contact person as well as verification that the agency is accepted by local inspectors shall be submitted to the Consultant prior to fabrication of custom equipment.

3. Voltages shall be as indicated on contract drawings. Any difference in electrical characteristics at job site from those shown on contract documents must be submitted to the Consultant for consideration prior to ordering equipment.

K. Plumbing Work:

1. Furnish all equipment with facets and sink waste assemblies, as specified in this section.

2. Pre-pipe all waste and supply piping for built in fixtures in fabricated counters to shut off or control valves, ready for final connection by the GC. Final connection will be by the GC unless otherwise specified.

1.4 QUALITY ASSURANCE

A. All custom fabricated equipment such as tables, sinks, countertops, etc., must be manufactured by a foodservice equipment fabricator who has the plant, personnel and engineering capability required. Such manufacturer shall be subject to the approval of the Consultant. All work in the above category shall be manufactured by one manufacturer, and shall be of uniform design and finish.

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B. The manufacturer of this equipment must be able to show that he is now and for the past 5 years has been engaged in the manufacture or distribution of foodservice equipment, as required under this contract.

C. The manufacturer of this equipment herein specified should be a recognized distributor for items of equipment specified herein that are of other manufacture than his own.

D. Only Manufacturers who can meet the foregoing qualifications will be acceptable.

1.5 SUBMITTALS

A. Submit illustrated brochures for manufactured or “buy-out” equipment items, line drawings, rough-in requirements, and list of accessories or other specified additional requirements. Brochures shall be bound and included data on all equipment that is to be provided, arranged in numerical sequence that conforms to the item numbers in the specifications. Omission of data does not reduce the obligation to provide items as specified.

B. Submit fully dimensioned rough-in plans at ¼” scale, on reproducible media, showing all required mechanical, electrical, ventilation, water, waste, and refrigeration services required for equipment and rough-in location for same. Rough-in locations shown shall make allowances for required traps, switches, etc., thereby not requiring interpretations or adjustment on the part of other contractors. Drawings shall indicate dimensions for floor depressions, wall openings, etc., for equipment.

C. Submit fully dimensioned and detailed shop drawings, on reproducible media, of custom-fabricated equipment shall be submitted, drawn at ¾” scale for elevations and 1 ½” scale for sections. Drawings shall show details of construction, installation, and relation to adjoining and related work where cutting or close fitting is required.

Drawings shall show all reinforcements, anchorage, and other work required for complete installation of all fixtures. Where fabricator is to pre-wire components to J-box, pull box, breaker panel, etc., all electrical wiring labeling, and method of certification is to be indicated on the drawings.

D. Submit shop drawings as required by the General Conditions

E. Rough-In drawings, Shop drawings, Color and material samples and bound brochures covering manufactured or “buy-out” items covering all work and equipment covered in this contract shall be submitted to the Consultant and owner as soon as possible but not later than three weeks after the award of the contract. After approval, Foodservice Equipment Contractor shall furnish to consultant, Architect, and Owner, sets (as required) of shop drawings and brochures, corrected as required by virtue of review comments, for distribution to various interested trades on project. All costs of reproductions and submissions shall be part of the contract.

F. Do not begin fabrication of custom-manufactured equipment until approvals of shop drawings have been received, and until field measurements have been taken by Foodservice Equipment Contractor, where such measurements have been taken by Foodservice Equipment Contractor, where such measurements are necessary to assure proper conformance with the intent of the contract drawings and specifications.

G. Make field measurements, giving due considerations to any architectural, mechanical, or structural discrepancies that may occur during the construction of the space. No

Azusa, CA 114000-13 LGM Design Group Construction Documents October 20, 2025 extra compensation will be allowed for any difference between actual dimensions secured at the job site and dimensions shown on the drawings. Field measurements shall be submitted to the Consultant for consideration before proceeding with the fabrication of equipment.

H. Shop drawings, details and equipment reviewed by LGM Design Group, Inc. are for design concept only, and does not relive the equipment contractor of responsibility for compliance with design drawings, details, and specifications, verification of utilities with equipment requirements for conformity and location and verification of all dimensions of equipment and building conditions or reasonable adjustments due to deviations.

I. The Foodservice Equipment Contractor shall prepare and submit for review to LGM

Design Group, Inc. A complete and itemized listing of items and services ordered, procured, and otherwise arranged for to complete his work including; purchase order numbers, projected ship dates, and pertinent comments. This listing shall be updated and distributed on a bi-monthly basis and on a weekly basis during the four (4) week period preceding the commencement of installation.

1.6 SUBSTITUTIONS – STANDARDS

A. Proposals shall be based on brands, materials and forms of construction specified unless products of other manufacturers that conform to requirements of the plans and specifications are approved in writing by the Consultant as equal to that specified.

B. Any equipment offered for approval as “equal” to equipment specified must conform to the space limitation of layout. Cost of any deviation from kind or location of mechanical service due to furnishing of an approved equal will be the responsibility of the Foodservice Equipment Contractor, at no extra cost to the owner.

C. If no equals are approved in writing by the Consultant, the brands and materials specified must be furnished, and no other substitution will be permitted subsequent to award of contract except by specific change order issued by owner.

1.7 DRAWINGS

A. Drawings that constitute part of the contract documents indicate general arrangement of piping and location of equipment. Should it be necessary to deviate from the arrangement indicated in order to meet structural or other field conditions, the Foodservice Equipment Contractor shall provide revised drawings showing such deviations, at his own expense and without expense to the owner.

B. Specifications and drawings are reasonably exact, but their extreme accuracy is not guaranteed. Drawings and specifications are for the assistance and guidance of the Foodservice Equipment Contractor, and exact locations, distances, and levels shall be governed by the building.

1.8 MANUFACTURER’S DIRECTIONS

A. Follow manufacturer’s directions in all cases where manufacturers of articles used in this contract furnish directions or prints covering points not shown on drawing or specifications.

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1.9 INDUSTRY STANDARDS

B. Electrically operated and/or heated equipment, fabricated or otherwise, shall conform to the latest standards of National Electric Manufacturer’s Association and of underwriters Laboratories, Inc. and shall bear the U.L. label.

C. Items of foodservice equipment furnished shall conform to standards of National

Sanitation foundation, Ann Arbor, Michigan, and shall bear the N.S.F. seal.

D. Foodservice equipment shall be installed in accordance with N.S.F. standards.

E. Work and materials shall be in compliance with requirements of applicable codes, ordinances, and regulations, including but not limited to those of the National Fire Protection Association, State Fire Marshall, State Board of Health, Local Health Codes, etc.

F. All standard steam-heated equipment shall be manufactured in accordance with

A.S.M.E. code requirements and carry the A.S.M.E. stamp.

G. Whenever the drawings and specifications require larger sizes or higher standards then are required by the regulations, the drawings and standards shall govern.

H. Whenever the drawings and specifications indicate requirements which will violate the regulations, the regulations shall govern.

I. No extra charge will be paid for furnishing items required by the regulations, but not specified or shown on the drawings.

J. Rulings and interpretations of enforcing agencies shall be considered part of regulations.

2. PRODUCT

2.1 MANUFACTURED ITEMS

A. Except as may be specified otherwise under individual item specifications in the

“Equipment Schedule,” all items of standard manufactured equipment furnished shall be complete in accord with manufacturer’s standard specifications for specific unit of model called for, including finishes, components, attachments, appurtenances, etc.

B. Substitutions for manufactured equipment specified will be accorded consideration under terms set forth in “Substitutions-Standards”.

2.2 FABRICATED METAL EQUIPMENT

A. Work shall be done in an approved workmanlike manner, to complete satisfaction of the Owner. Further, work included under this heading shall conform to applicable standards of authorities having jurisdiction and the current standards/revisions of the National Sanitation Foundation.

B. Stainless steel – shall be U.S. standard gauges as called for, 18-8, Type 304, not over

.021% maximum carbon, and with a #4 finish unless stated otherwise. All stainless steel welds shall be ground smooth to match the original grain.

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C. Galvanized iron – shall be Armco or equal. Framework of galvanized iron shall be welded construction, having welds smooth, and where galvanizing has been burned off, touched up with high-grade aluminum bronze.

D. Legs and Cross rails – shall be continuously welded, ground smooth and polished to have a uniform finish. Legs on sinks and tables shall be spaced no further than 66” on centers and 30” front to back.

Legs shall be fastened to equipment as follows:

1. To sinks by means of closed gussets. Gussets shall be stainless steel, welded to the underside of the sink, with 14 gauge s/s gusset plates, having set screws for securing legs.

2. To tables and drain boards with closed gussets, which shall be welded to, galvanized hat sections or 2 channels (stainless steel for drain boards and dish tables), 14 gauge or heavier, exposed hat sections having closed ends.

E. Feet – Legs shall be fitted with an adjustable stainless steel bullet foot that is adjustable to a minimum of 1” in either direction from its mid point. In cases where drawings show flanged feet, the flange shall be secured to the floor by means of 2 s/s bolts per flange.

F. Closed gussets – shall be 3” minimum at the top, welded to frame members or gusset plate.

G. Wastes – Pot, prep or utility sinks should be fitted with lever or twist-type wastes (refer to drawings), without rear connected overflows, unless otherwise specified. Where exposed, furnish wastes chromium plated. Handles shall project through a 12-gauge guide bracket welded to the forward edge of the underside of the sink.

H. Rolls- shall be, except as detailed to the contrary, as per Standard Detail No. A.1.

1. Where roll occurs in customer view – all facets should be polished to a #4 finish.

2. Where roll occurs in customer view all facets should be polished to a #4 finish.

I. Seams and Joints – shall be shop welded whenever possible. Welds to be ground and polished to match original finish. Field welding shall be done to the same quality as if it were done in the shop.

J. Metal Tops – shall be one-piece construction, unless specified otherwise, reinforced on underside with galvanized (stainless steel for dish tables and sinks) hat channels or “c” channels secured into place by means of either spot welding or stud bolted. All cracks and crevices shall be sealed. Cross bracing shall not be more than 36” on centers.

K. Drawers – shall be 18 gauge stainless steel channel – type housing and 16 gauge drawer cradle, both housing and cradle being reinforced and welded at corners.

Housing to be secured to underside of top by bolting to studs welded to top. Unit to be sized for and fitted with 20” x 20” x 5” deep drawer insert pan made of stainless steel, having coved corners. Drawer insert to be easily removable from cradle without tools or having to remove the entire drawer. Bottoms of housing shall have an s/s, 18

Azusa, CA 114000-16 LGM Design Group Construction Documents October 20, 2025 gauge, welded horizontal panel if the bottom of the housing is above another drawer or less than 18” above the finished floor.

1. Drawer Slides – shall be 14 gauge, ball bearing type and mounted so that the drawer is “self closing” by means of gravity. Outer slide shall be welded to an s/s channel on the inside of the drawer housing. Manufactured drawer slides are to be Series 3320, 250-pound capacity, made by Grant Pulley & Hardware Co. or equal.

2. Drawer Fronts – shall be double pan type, not less than 5/8” thick, with seams on inside face. Pans shall be welded together with full insulation between pans. Fronts shall be formed with built-in, FULL LENGTH HANDLES AS PER

STANDARD DETAIL.

3. Hardware – shall be of solid materials and except where specified to the contrary or unexposed, be of cast brass, chrome plated. Identify all hardware with manufacturer’s name and number so that broken or worn parts may be ordered and replaced.

L. Sink Compartments – shall have ¾” coved vertical and horizontal corners. Multiple compartment partitions to be double thickness, continuously welded where sheets join at top. Fronts of multiple compartment sinks to be continuous on exterior. Bottoms to be creased to drain. Sink inserts for metal tops shall be welded integral with the top.

Sink bowls shall be supplied with rotary wastes unless specified otherwise.

M. Ends of Fixtures, Splashbacks, Shelves, Etc., - shall be finished flush to walls or adjoining fixtures.

N. Bends – on dishtables, drainboards, splashback, turn-up edges etc., shall be coved in all vertical and horizontal corners and coved at intersections. Rounded and coved corners or radius bends shall be ½ “ radius or larger.

O. Underside of Tops – shall be coated with heavy – bodied resinous material compound for permanent, non-flaking adhesion to metal, 1/8” thick, applied after reinforcing members have been installed, drying without dirt-catching crevices. Compound (where exposed) shall be spray painted with aluminum bronze.

P. Shelves – To be turned up 2” on the back edge. Turn other edges down 1 ½” to form open channels. Reinforce shelf with channel bracing on not less than 60” centers.

Q. Casework – At fabricator’s option unless otherwise indicated, provide either box-type framing or open channel type (complying with N.S.F. requirements in either case).

Fabricator shall fully detail the method of construction on all shop drawings.

Acceptance of fabrication method is at the full discretion of the Consultant and should be verified with the Consultant prior to fabrication.

R. Enclosures – Except where otherwise indicated, provide each unit of casework (base, wall overhead, and free standing) with a complete enclosure metal cabinet, including fronts, backs, tops, bottoms, and sides.

S. Insulation

1. For heated fixtures provide 1# minimum fiberglass, #3 density, as manufactured by Libby Owens Ford Corp. or approved equal.

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2. For cold fixtures, provide rigid urethane foam or foamed in place urethane, in thickness indicated on details and drawings. Bond insulation to all surfaces.

T. Doors

1. All doors to be double pan, reinforced and stiffened to prevent flexing, filled with sound deadening material and are formed with built-in, full length handle.

2. Sliding doors shall be mounted with large and quiet ball bearing wheels in 14 gauge stainless steel overhead track and to be removable without the use of tools.

3. Hinged doors shall be flush type and mounted on heavy-duty, stainless steel, lift-hinges.

U. Refrigerated Items/Ice Bins-

1. All self-contained refrigeration systems furnished under this contract shall include a five year guarantee on the sealed portion of hermetic – type compressors.

2. All coils for standard and fabricated refrigerators shall have vinyl plastic coating and anti-corrosion type housings and shall be installed in such a manner as to be replaceable.

3. All reach – in refrigerators and freezers for remote refrigeration systems shall be complete with thermostatic expansion valves.

4. Fabricated refrigerated compartments, fabricated and standard, shall be fitted with a dial-type thermometer with chrome plated bezels. Thermometers shall be adjustable and calibrated after installation.

5. Fabricated refrigerated compartments shall be provided with 20 gauge stainless steel boxes to house expansion valves when valve is remote from coil. Install in base of fixture or in a concealed position.

6. Hardware for fabricated and standard refrigerated compartments shall be heavy duty components. Hinges shall be self closing. Latches to be positive, edge-mount type unless specified or detailed otherwise.

7. All ice pans; ice bins, refrigerated pan and openings shall be provided with breaker strips when adjoining top or cabinet openings to prevent condensation.

a. Flanges shall be box type and polished to a #8 finish where exposed to customer view.

b. All must meet NSF 7 standards.

V. Wall Flashing

1. Cover all exposed wall area, full length by full width, including columns, wall extensions etc., of ventilator and from top of floor base to underside of ventilator with 20 gauge stainless steel over 1/4 “ transite, or equal.

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2. Flashing shall be fabricated from maximum length sheets for a minimum of vertical joints. Horizontal joints are not acceptable. Secure edges at joints with “C” or “T” strips, without exposed screws or fasteners.

3. Provide chrome-plated or stainless steel escutcheons at wall piping penetrations where exposed.

4. Provide chrome-plated or stainless steel escutcheons at wall piping penetrations where exposed.

5. At exposed corners, provide 2” x 2”, 16 gauge stainless steel guards.

W. Gauges of Metal Components – to be as follows (unless specified otherwise):

Tabletops 14 gauge stainless steel Wall Shelves 16 gauge stainless steel Shelf Bracket 14 gauge stainless steel Undershelves 16 gauge stainless steel Drawer fronts 16 gauge stainless steel Encl. Cabinet bases 18 gauge stainless steel Framework 14 gauge galvanized or s/s as specified Refrigeration interior 18 gauge stainless steel Sinks & Drainboards 14 gauge stainless steel Exhaust hoods 18 gauge stainless steel Legs (1 5/8” dia.) 16 gauge stainless steel Cross bracing (1-5/8”dia.) 16 gauge stainless steel Doors (outer pan) 18 gauge stainless steel Doors (inner pan) 20 gauge stainless steel Hat Sections/Channels Exposed 14 gauge stainless steel Unexposed 14 gauge galvanized Ductwork Exposed 16 gauge stainless steel -welded Dish machine 20 gauge stainless steel -welded

2.3 HEATING EQUIPMENT

A. Wherever heating equipment or thermostat control for such equipment is specified, it shall be complete, and of the materials, size and rating specified within equipment items or details. All such equipment shall be designed and installed to be easily removed for cleaning.

B. Electrical appliances or heating element circuits of 120 volts shall not exceed 1650 watts, unless specifically shown to the contrary.

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2.4 SWITCHES AND CONTROLS

A. All internal wiring for fabricated equipment items, including all electrical devices, wiring, controls, switches, etc., built into or forming an integral part of these items shall be furnished and installed by Foodservice Equipment Contractor in his factory or building site with all items complete to junction box, pull box, or breaker panel (see plans and specifications) for final connection to building lines by electrical contractor.

B. Provide standard 3 prong plugs to fit “U” slot grounding-type receptacles, for all equipment items powered by plugging into 110 – 120 volts, single phase AC.

C. All electrical outlets and switches provided as a part of fabricated equipment, shall be mounted in recessed S/S pans similar to Component Hardware. All switches shall have bright pilot light built into pan.

2.5 CONNECTION TERMINALS

A. All equipment shall be equipped with connection terminals as standardized by equipment manufacturer, except where specified otherwise. It shall be the responsibility of the Foodservice Equipment Contractor to provide any and all required adapters to assure proper connection to the conditions at the job site.

B. All electrical inter-wiring done in the fabricators shop or in the field as specified in this

Scope of work shall be fully tested and certified by a licensed independent agency.

Testing agency shall be approved by the local authorities.

2.6 LOCKS

A. Fit all doors for reach in refrigerated compartments with locking type latches. Key all locks differently except where multiple locks occur on the same item. Key all locks to one master key. Supply 2 keys for each lock and a total of 4 master keys.

2.7 LAMINATE PLASTIC

A. Wherever laminate plastic materials are specified, veneer all materials using urea base cement, waterproof, and heatproof. Rubber base adhesives are not acceptable. Apply materials directly over close grained plywood face exposed surfaces and edges with 1/16” material. Corresponding back faces may be finished with 1/32” reject material in some cases. Place top sheet on and over finished edge.

3. EXECUTION

3.1 GENERAL

A. Work under the contract and covered under this section of specification includes but in not limited to:

1. Cutting of holes and/or ferrules on equipment for piping, drains, electrical outlets, conduits, etc., as required to coordinate installation of kitchen and foodservice equipment work of the other contractors on the project.

Azusa, CA 114000-20 LGM Design Group Construction Documents October 20, 2025

2. Field checking of building and rough-in requirements, and submission of brochures and shop drawings, all as required hereinbefore under, Section 1.5, “Submittals.”

3. Repair of all damage to premises as result of this installation, and removal of all debris left by those engaged in this installation.

4. Having all foodservice equipment fixtures completely cleaned and ready for operation when building is turned over to owner.

3.2 INSTALLATION PROCEDURES

A. The Foodservice Equipment Contractor shall make arrangements for receiving his custom fabricated and “Buy-out” equipment and shall make delivery into building as required by progress of the project and scheduled through the General Contractor. He shall not consign any equipment to the owner or to any other contractor unless he has written acceptance from them and has made satisfactory arrangements for the payment of freight and all handling charges. No provisions will be made at the job site for the temporary storage of equipment.

B. The Foodservice Equipment Contractor shall provide a competent and experience superintendent to supervise, coordinate and expedite the work continuously.

C. The Foodservice Equipment Contractor shall deliver all of his custom fabricated and “buy-out” equipment temporarily in its final location, permitting trades to make…