S06 - Amendment 3 - 233813 - Commercial-Kitchen Hoods.pdf

DESIGN B16 FIRE STATION UPGRADES CONSTRUCTION DOCUMENT

CANANDAIGUA VAMC | CANANDAIGUA, NY 05/06/2020

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SECTION 233813

COMMERCIAL-KITCHEN HOODS

PART 1 - GENERAL

1.1 RELATED DOCUMENTS

A. Drawings and general provisions of the Contract, including General and Supplementary Conditions and Division 01 Specification Sections, apply to this Section.

1.2 SUMMARY

A. Section Includes:

1. Commercial-kitchen hoods, Type I.

1.3 DEFINITIONS

A. Listed Hood: A hood, factory fabricated and tested for compliance with UL 710 by a testing agency acceptable to authorities having jurisdiction.

B. Standard Hood: A hood, usually field fabricated, that complies with design, construction, and performance criteria of applicable national and local codes.

C. Type I Hood: A hood designed for grease exhaust applications.

1.4 ACTION SUBMITTALS

A. Product Data: For the following:

1. Standard hoods.

2. Filters/baffles.

3. Fire-suppression systems.

B. Shop Drawings: Signed and sealed by a qualified professional engineer.

1. Show plan view, elevation view, sections, roughing-in dimensions, service requirements, duct connection sizes, and attachments to other work.

2. Indicate performance, exhaust and makeup air airflow, and pressure loss at actual Project-site elevation.

3. Show control cabinets.

4. Show fire-protection cylinders, piping, actuation devices, and manual control devices.

5. Detail equipment assemblies and indicate dimensions, weights, loads, required clearances, method of field assembly, components, and location and size of each field connection.

6. Include diagrams for power, signal, and control wiring.

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7. Duct Connections: Detail connections between ducts and hoods, including access doors and panels.

8. Piping Diagrams: Detail fire-suppression piping and components and differentiate between manufacturer-installed and field-installed piping. Include roughing-in requirements for drain connections. Show cooking equipment plan and elevation to illustrate fire-suppression nozzle locations.

C. Field quality-control reports.

1.5 MAINTENANCE MATERIAL SUBMITTALS

A. Furnish extra materials that match products installed and that are packaged with protective covering for storage and identified with labels describing contents.

1. Grease Filters/Baffles: One complete set(s).

1.6 QUALITY ASSURANCE

A. Engineering Responsibility: Preparation of Shop Drawings and comprehensive engineering analysis by a qualified professional engineer.

B. Welding Qualifications: Qualify procedures and personnel according to AWS D1.1/D 1.1M, "Structural Welding Code - Steel," for hangers and supports; and AWS D9.1/D9.1M, "Sheet Metal Welding Code," for joint and seam welding.

PART 2 - PRODUCTS

2.1 PERFORMANCE REQUIREMENTS

A. Electrical Components, Devices, and Accessories: Listed and labeled as defined in NFPA 70, by a qualified testing agency, and marked for intended location and application.

2.2 HOOD MATERIALS

A. Stainless-Steel Sheet: ASTM A666, Type 304.

1. Minimum Thickness: 0.037 inch.

2. Finish: Comply with SSINA's "Finishes for Stainless Steel" for recommendations for applying and designating finishes.

a. Finish shall be free from tool and die marks and stretch lines and shall have uniform, directionally textured, polished finish indicated, free of cross scratches. Grain shall run with long dimension of each piece.

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B. Sealant: ASTM C920; Type S, Grade NS, Class 25, Use NT. Elastomeric sealant shall be NSF certified for commercial-kitchen hood application. Sealants, when cured and washed, shall comply with requirements in 21 CFR 177.2600, for use in areas that come in contact with food.

1. Color: As selected by Architect from manufacturer's full range.

2. Backer Rod: Closed-cell polyethylene, in diameter larger than joint width.

C. Sound Dampening: NSF-certified, non-absorbent, hard-drying, sound-deadening compound for permanent adhesion to metal in minimum 1/8-inch thickness that does not chip, flake, or blister.

D. Gaskets: NSF certified for end-use application indicated; of resilient rubber, neoprene, or PVC that is nontoxic, stable, odorless, nonabsorbent, and unaffected by exposure to foods and cleaning compounds, and that passes testing according to UL 710.

2.3 EXHAUST HOOD FABRICATION, TYPE I HOOD

A. Weld all joints exposed to grease with continuous welds, and make filters/baffles or grease extractors and makeup air diffusers easily accessible for cleaning.

1. Fabricate hoods according to NSF 2, "Food Equipment."

2. Hoods shall be listed and labeled, according to UL 710, by a testing agency acceptable to authorities having jurisdiction.

3. Hoods shall be designed, fabricated, and installed according to

NFPA 96.

4. Include access panels as required for access to fire dampers and fusible links.

5. Duct Collars: Minimum 0.0598-inch-thick steel at least 3 inches long, continuously welded to top of hood and at corners.

B. Hood Style: Wall-mounted canopy.

C. Filters/Baffles: Removable, stainless-steel, with spring-loaded fastening. Fabricate stainless steel for filter frame and removable collection cup and pitched trough. Exposed surfaces shall be pitched to drain to collection cup. Filters/baffles shall be tested according to UL 1046, "Safety for Grease Filters for Exhaust Ducts," by an NRTL acceptable to authorities having jurisdiction.

D. Hood Controls: Hood-mounting control cabinet, fabricated of stainless steel.

1. Exhaust Fan: On-off switches shall start and stop the exhaust fan. Interlock exhaust fan with fire-suppression system to operate fan(s) during fire-suppression-agent release and to remain in operation until manually stopped. Include red pilot light to indicate fan operation.

2. Exhaust Fan Interlock: Factory wire the exhaust fan starters in a single control cabinet for adjacent hoods to operate together.

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E. Capacities and Characteristics:

1. Nominal Hood Length: 48 inches.

2. Nominal Hood Width: 24 inches.

3. Exhaust Airflow: 1100 cfm.

2.4 FIRE-SUPPRESSION SYSTEM, WET CHEMICAL

A. Description: Engineered distribution piping designed for automatic detection and release or manual release of fire-suppression agent by hood operator. Fire-suppression system shall be listed and labeled for complying with NFPA 17A, "Wet Chemical Extinguishing Systems," by a qualified testing agency acceptable to authorities having jurisdiction.

1. Steel Pipe, NPS 2 and Smaller: ASTM A53/A53M, Type S, Grade A, Schedule 40, plain ends.

2. Malleable-Iron Threaded Fittings: ASME B16.3, Classes 150 and 300.

3. Piping, fusible links and release mechanism, tank containing the suppression agent, and controls shall be factory installed.

Controls shall be in stainless-steel control cabinet mounted on hood or wall. Furnish manual pull station for wall mounting.

Exposed piping shall be covered with chrome-plated aluminum tubing. Exposed fittings shall be chrome plated.

4. Liquid Extinguishing Agent: Noncorrosive, low-pH liquid.

5. Fire-suppression system controls shall be integrated with controls for fans, lights, and power supply and located in a single cabinet for each group of hoods immediately adjacent.

6. Wiring shall have color-coded, numbered terminal blocks and grounding bar. Spare terminals for fire alarm, optional wiring to start fan with fire alarm, red pilot light to indicate fan operation, and control switches shall all be factory wired in control cabinet with relays or starters. Include spare terminals for fire alarm, and wiring to start fan with fire alarm.

PART 3 - EXECUTION

3.1 EXAMINATION

A. Examine substrates and conditions, with Installer present, for compliance with requirements for installation tolerances and other conditions affecting performance of the Work.

B. Examine roughing-in for piping systems to verify actual locations of piping connections before equipment installation.

C. Proceed with installation only after unsatisfactory conditions have been corrected.

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3.2 INSTALLATION, GENERAL

A. Coordinate equipment layout and installation with adjacent Work, including luminaires, HVAC equipment, plumbing, and fire-suppression system components.

B. Complete field assembly of hoods where required.

1. Make closed butt and contact joints that do not require filler.

2. Grind field welds on stainless-steel equipment smooth, and polish to match adjacent finish. Comply with welding requirements in "General Hood Fabrication Requirements" Article.

C. Install hoods and associated services with clearances and access for maintaining, cleaning, and servicing hoods, filters/baffles, grease extractor, and fire-suppression systems according to manufacturer's written instructions and requirements of authorities having jurisdiction.

D. Make cutouts in hoods where required to run service lines and to make final connections, and seal openings according to UL 1978.

E. Securely anchor and attach items and accessories to walls, floors, or bases with stainless-steel fasteners unless otherwise indicated.

F. Install hoods to operate free from vibration.

G. Install seismic restraints according to SMACNA's "Kitchen Ventilation Systems & Food Service Equipment Guidelines," Appendix A, "Seismic Restraint Details."

H. Install trim strips and similar items requiring fasteners in a bed of sealant. Fasten with stainless-steel fasteners at 48 inches o.c.

maximum.

I. Install sealant in joints between equipment and abutting surfaces with continuous joint backing unless otherwise indicated. Provide airtight, watertight, vermin-proof, sanitary joints.

J. Install lamps, with maximum recommended wattage, in equipment with integral lighting.

K. Set initial temperatures, and calibrate sensors.

L. Set field-adjustable switches.

3.3 CONNECTIONS

A. Where installing piping adjacent to hoods, allow space for service and maintenance.

B. Install reduced-pressure backflow preventer on washer-water supply.

Backflow preventer is specified in Section 221119 "Domestic Water Piping Specialties."

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C. Install washer-water drain piping full size of hood connection to an adjacent floor drain or a floor sink.

D. Makeup Water Connection: Comply with applicable requirements for valves and accessories on piping connections to water-cooled units in Section 221119 "Domestic Water Piping Specialties."

E. Connect ducts according to requirements in Section 233300 "Air Duct Accessories." Install flexible connectors on makeup air supply duct.

Weld exhaust-duct connections with continuous liquid tight joint.

F. Install fire-suppression piping for remote-mounted suppression systems according to NFPA 17A, "Wet Chemical Extinguishing Systems."

3.4 FIELD QUALITY CONTROL

A. Testing Agency: Engage a qualified testing agency to perform tests and inspections.

B. Manufacturer's Field Service: Engage a factory-authorized service representative to test and inspect components, assemblies, and equipment installations, including connections.

C. Perform the following tests and inspections:

1. Test each equipment item for proper operation. Repair or replace equipment that is defective, including units that operate below required capacity or that operate with excessive noise or vibration.

2. Test and adjust controls and safeties. Replace damaged and malfunctioning controls and equipment.

3. Test water, drain, gas, and liquid-carrying components for leaks.

Repair or replace leaking components.

4. Perform hood performance tests required by authorities having jurisdiction.

5. Perform fire-suppression system performance tests required by authorities having jurisdiction.

D. Commercial-kitchen hoods will be considered defective if they do not pass tests and inspections.

E. Prepare test and inspection reports.

3.5 DEMONSTRATION

A. Train Owner's maintenance personnel to adjust, operate, and maintain commercial-kitchen hoods.

END OF SECTION 233813