114400 - Food Cooking Equipment.pdf
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- Solicitation number
- 36C24221B0028
About this file
This document contains specifications for food cooking equipment required for a construction project upgrading a fire station. The specifications cover electric ranges with six standard burners and a flat griddle top, as well as two standard ovens per range unit. Additional requirements include stainless steel exteriors, swivel casters with brakes, and 208V 3-phase electrical connections. Manufacturers are required to provide extra oven racks, operating instructions, and in-area service support. The related federal contract opportunity is a solicitation that was previously advertised as full and open competition but is now being set aside for Service Disabled Veteran Owned Small Businesses for fire department upgrades at a Department of Veterans Affairs medical center. The solicitation number and opportunity details are provided.
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Text version
DESIGN B16 FIRE STATION UPGRADES CONSTRUCTION DOCUMENT
CANANDAIGUA VAMC | CANANDAIGUA, NY 05/14/2021
11 17 36 - 1
SECTION 11 44 00
FOOD COOKING EQUIPMENT
PART 1 - GENERAL
1.1 DESCRIPTION
A. This section specifies food service cooking equipment as follows:
1. Ranges, electric.
1.2 RELATED WORK
A. Section 26 05 11, REQUIREMENTS FOR ELECTRICAL INSTALLATIONS: Electrical
Connections.
B. Section 26 29 21, DISCONNECT SWITCHES: Electrical Disconnect Switches.
1.3 QUALITY CONTROL
A. Installer Qualifications: Experienced in food service equipment installation or supervised by an experienced food service equipment installer:
1. Where required to complete equipment installation, electrician and plumber shall be licensed in jurisdiction where project is located.
B. NSF Compliance: Equipment bears NSF Certification Mark or UL
Classification Mark indicating compliance with NSF/ANSI 4E.
C. UL Listing: Equipment is listed in UL "Heating, Cooling, Ventilating and Cooking Equipment Directory" and is labeled for intended use.
1. Electric Cooking Equipment: Evaluated according to UL 197.
D. In-Use Service: At least one factory-authorized service agency for equipment shall be located in the geographical area of the installation and shall have the ability to provide service within 24 hours after receiving a service call.
1.4 SUBMITTALS
A. Submit in accordance with Section 01 33 23, SHOP DRAWINGS, PRODUCT
DATA, AND SAMPLES.
B. Manufacturer’s Literature and Data:
1. Include manufacturer's address and telephone number.
2. Include catalog or model numbers and illustrations and descriptions of cooking equipment.
3. Proof of appliances being Energy Star qualified where applicable.
C. Installation Drawings: Show dimensions, details of installation, coordination with plumbing and electrical work, and other work required for a complete installation.
11 17 36 - 2
D. Operating Instructions: In accordance with requirements in Section 01
00 00, GENERAL REQUIREMENTS.
1.5 WARRANTY
A. Warrant food service equipment to be free from defects in materials and workmanship in accordance with requirements of "Warranty of
Construction", FAR clause 52.246-21.
1.6 APPLICABLE PUBLICATIONS
A. The publications listed below form a part of this specification to the extent referenced. The publications are referenced in the text by the basic designation only.
B. NSF International/American National Standards Institute (NSF/ANSI):
4E-09...................Commercial Cooking, Rethermalization, and
Powered Hot Food Holding and Trans Equipment
C. Sheet Metal and Air Conditioning Contractors' National Association
(SMACNA): Publication 1767 Kitchen Ventilation Systems and Food Service
Equipment Fabrication and Installation Guidelines, 2001
D. Underwriters Laboratories Inc. (UL):
197-10..................Commercial Electric Cooking Appliances UL
Heating, Cooling, Ventilating and Cooking
Equipment Directory
PART 2 - PRODUCTS
2.1 RANGES, ELECTRIC
A. General Requirements: Heavy-duty (designed for constant use in institutional-type kitchen) electric ranges as follows:
1. Stainless-steel exterior finish.
2. Swivel casters, with brakes on front casters.
3. Electrical Connections:
a. 208V, 3-Phase
4. Accessories:
a. Extra oven rack for each oven compartment.
5. Basis of design:
a. Royal RRE-60 Series.
B. Top Configuration:
1. Standard Burners: Six
2. Griddle: Flat
C. Base Configuration:
1. Standard Oven(s): Two
11 17 36 - 3
PART 3 - EXECUTION
3.1 INSTALLATION
A. Install cooking equipment level and plumb; arranged for safe and convenient operation; with access clearances required for maintenance and cleaning; and according to manufacturer's written instructions.
B. Interconnect cooking equipment to service utilities.
3.2 CLEAN-UP
A. At completion of the installation, clean and adjust cooking equipment as required to produce ready-for-use condition.
B. Where stainless-steel surfaces are damaged during installation procedures, repair finishes to match adjoining undamaged surfaces.
3.3 INSTRUCTIONS
A. Instruct personnel and transmit operating instructions in accordance with requirements in Section 01 00 00, GENERAL REQUIREMENTS.
- - - E N D - - -
| SECTION 11 44 00 FOOD COOKING EQUIPMENT |
| PART 1 - GENERAL |
| 1.1 DESCRIPTION |
| 1.2 RELATED WORK |
| 1.3 QUALITY CONTROL |
| 1.4 SUBMITTALS |
| 1.5 WARRANTY |
| 1.6 APPLICABLE PUBLICATIONS |
| PART 2 - PRODUCTS |
| 2.1 RANGES, ELECTRIC |
| PART 3 - EXECUTION |
| 3.1 INSTALLATION |
| 3.2 CLEAN-UP |
| 3.3 INSTRUCTIONS |
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