557-21-101 _VEG 26.09_ Addendum 3 Specs_114000.pdf

07-19-23 100% STAMPED SUBMITTAL

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SECTION 11 40 00

FOOD SERVICE EQUIPMENT

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.

B. It is specifically noted that the Foodservice Consultant generated work is defined as the planning and design of all CSI Section 114000 food service and equipment (as defined by the Construction Specification

Institute of America - Alexandria, Virginia). This excludes the actual construction or installation of this equipment, work by “other divisions” including but not limited to millwork, interior design elements, i.e. furniture, bars, bar tops and dies, service stations, graphic, signage, lighting, and audio/visual systems work and the like, as well as structural, programs, and all base project mechanical, electrical, and plumbing requirements not directly associated with

Section 114000 equipment and called out on project construction documents as part of its work. Prior to installation all work shall be field verified by the Foodservice Equipment Contractor and construction documentation shall be designated “for planning and guidance”. The fully dimensioned and field verified Construction documentation will be provided by the Foodservice Equipment Contractor as part of the

Submittal Process.

C. The following information is provided for reference only and may not be totally inclusive for each specific trade noted. It is each trade’s responsibility to ensure that it covers all elements of its work that may affect the final food service equipment installation.

D. No responsibility is accepted by the Architect or Consultant for the placement or replacement of equipment by Owner, or Others, its' utilities, or structural impact on the project where the equipment is furnished by others including the Owner outside of this contract or where existing equipment may be reused and moved or kept on the same location by the Owner or others, where this equipment has been specifically identified as NIC (not in contract) at any time during the project work

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1.2 SUMMARY

A. This Section includes equipment for food service facilities indicated on the Drawings.

B. Foodservice Equipment Contractor furnished equipment.

1. Furnish and install includes the work as follows, but not limited to:

a. Furnish all labor, materials and services necessary for the assembly and setting in place of the equipment in strict compliance and in accordance with the contract documents.

Coordinate requirements for wall reinforcements and special support locations.

b. Provide stands and supports for equipment requiring such. In areas requiring seismic bracing and provide special support to comply with seismic standards. (Such supports shall be approved by the structural engineer.)

c. Cut holes, provide sleeves for pipes in equipment, for drains, electrical work, plumbing work, etc., as required for proper installation. Any base building work required to be coordinated through the Contractor.

d. Repair any damage to equipment or to work of other trades resulting from installation per methods defined in the specification section of the work that is damaged.

e. Remove all debris resulting from this installation, clean, repair, and adjust all equipment for operation, as well as provide an acceptance test to the Owner.

f. Contractor shall avail itself and pass directly on to Owner all lawful rebates, refunds, 'spiffs', credits, and discounts afforded it by virtue of its contract with the manufacturers providing equipment to this section of work, acquired or made available thru the use or application of the Owner's funds.

C. Owner-Furnished Equipment: Where indicated, Owner will furnish equipment items.

D. Related Sections include the following:

E. List below only products and equipment that the reader might expect to find in this Section but are specified elsewhere.

1. Division 03 Section "Cast-in-Place Concrete" for the following:

a. Equipment bases.

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b. Requirements for slab depressions.

c. Insulated slabs beneath walk-in refrigeration units.

2. Division 05 Section "Metal Fabrications" for equipment supports.

3. Division 06 Section "Interior Architectural Woodwork" for custom casework and countertops.

4. Division 07 Section "Roof Accessories" for roof curbs and equipment supports.

5. Division 09 Section "Tiling" for floor finishes in walk-in refrigeration units.

6. Division 21, 22, and 23 Sections for supply and exhaust fans;

exhaust ductwork; service roughing-ins; drain traps; atmospheric vents; valves, pipes, and fittings; fire-extinguishing systems; and other materials required to complete food service equipment installation.

7. Division 23 Section "Air Curtains" for air curtains protecting food service facility entranceways.

8. Division 23 Section "Commercial Kitchen Hoods" for ventilation hoods.

9. Division 26 Sections for connections to fire alarm systems, wiring, disconnect switches, and other electrical materials required to complete food service equipment installation.

F. Food service Contract Documents:

1. Equipment drawings are definitive only and shall not be used as construction documents or shop details.

2. Drawings and equipment specifications are intended to complement each other. Therefore, neither should be considered complete without the other.

3. Drawings are for reference, assistance and guidance only. Drawings indicate the preferred final location of equipment. The exact final location will be dictated by the building conditions

4. Reproduction of Contract documents prepared by either the Architect or Consultant by any means will not be acceptable as Shop Drawings.

Drawings submitted as original KEC drawings having the appearance of being copies or modified versions of the original Contract Documents will be returned as being non-conforming to submittal requirements.

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1.3 SUBMITTALS

A. Product Data: For each type of product indicated. Include the following:

1. Manufacturer's Model number.

2. Options, accessories, and components that will be included for

Project.

3. Clearance requirements for access and maintenance.

4. Utility service connections for water, drainage, power, and fuel;

include roughing-in dimensions.

5. Cut Sheet Book: Assemble and transmit in digital format. Show all specified accessories, utility requirements and all other pertinent information on equipment cuts. Every standard manufactured item of equipment must have a cut sheet.

6. Original digital format copy of cut book will be forwarded to the

Architect, Design Team, and Owner for further review and comment.

Then distributed back to the Foodservice Equipment Contractor as per project protocol.

7. Improperly prepared or incomplete cut sheet book may be returned without comment and or rejected as noted.

B. Provide Shop Drawings and Foodservice Equipment Contractor Rough-In

Drawings prepared by persons highly skilled in preparation and presentation of architectural and engineering type drawings, charts, schedules and other related graphic illustrations and representations.

Include plans, elevations, sections, roughing-in dimensions, fabrication details, utility service requirements, and attachments to other work. The shop details, rough-in drawings, and any other submittals for this section are to be submitted at the same time in a single package. Partial submittals will be held without action until the remainder of the submittals have been received. The consultant reserves the right to withhold action on submittals requiring cross-coordination with other submittal items until related submittals are received. If after 10 days there is no direction given, the Architect will be contacted for return instructions.

1. Shop Details: Assemble and transmit one digital format original scaled set of drawings of all fabricated equipment at minimum 3/4" =

1'-0" scale. Include with all custom fabrication drawings dimensions, fabrication methods, materials, thickness, details of

11 40 00 - 5 construction, installation, method of field joints noted, and a full

Bill of Materials (BOM). Shop details must indicate reinforcements, methods of anchorage and quality of finishing. Digital format original drawing set will be reviewed, marked, stamped with required action noted and returned for appropriate action and copying for distribution. Contractor shall verify all field dimensions and incorporate them into shop drawings. Shop drawings must be project specific.

2. Rough-in Drawings: Assemble and transmit one digital format original scaled set of drawings scaled of at minimum of 1/4" = 1’-0”, and shall show every piece of equipment, all dimensions for rough-in points for electrical, plumbing, steam, exhaust, gas, thermofluid, refrigeration, wash down hoods, as well as concrete curbs, sleeves, supports, etc. and all core drilling needed. The vellums will be reviewed, marked, stamped with required action noted and returned for appropriate action and copying for distribution.

3. One digital format original drawing set will be reviewed, marked, stamped with required action noted and returned for appropriate action and copying for distribution.

4. Record drawings, if required by the owner, will be prepared in

Autocad Version 2004 or as required within 10 working days of the final punch. Drawings will be submitted electronically to the consultant for inclusion in the record drawing set not later than 15 working days from the final punch date.

5. Equipment drawings are definitive only and shall not be used as construction documents or shop details.

C. Allow sufficient time for review so that the installation will not be delayed as a result of the time required to process submittals, including time for re-submittals.

1. Within 15 working days of award of contract, submittals are required to be submitted.

2. Allow 15 working days for initial review. Allow additional time if processing requires additional submittal material for coordination

(incomplete submittals). Consultant will advise the Architect in a timely manner when additional time is necessary to process submittals, including the reason for the delay.

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3. Allow 15 working days for initial review. Allow additional time if processing requires additional submittal material for coordination

(incomplete submittals). Consultant will advise the Architect in a timely manner when additional time is necessary to process submittals, including the reason for the delay.

4. Intermediate submittals are processed on the same time basis as the initial submittal.

5. Allow 10 days for reproduction of submittal materials.

6. No extension of Contract Time will be allowed because of failure of the Foodservice Equipment Contractor to transmit submittals complete and on time in order for the Architect and Consultant to properly process submittals.

D. Coordination Drawings: For food service facilities.

1. Indicate locations of food service equipment and connections to utilities.

2. Key equipment using same designations as indicated on Drawings.

3. Include plans and elevations; clearance requirements for equipment access and maintenance; wall backing, details of support for equipment; and utility service characteristics.

4. Include details of seismic bracing for equipment as required by local authority.

E. Samples for Initial Selection: For units with factory-applied color finishes.

F. Samples for Verification: For each factory-applied color finish required, in manufacturer's standard sizes.

G. Operation and Maintenance Data: For food service equipment to include in emergency, operation, and maintenance manuals. In addition to items specified in Division 01 include the following:

1. Within ten (10) working days of Final Punch, Furnish, and deliver to the General Contractor, eight (8) service/parts and maintenance manuals for all equipment supplied as part of this contract. The

General Contractor will route one (1) copy to the Consultant for review. This copy will be retuned with comments as necessary:

2. Product Schedule: For each food service equipment item, include the following:

a. Designation indicated on Drawings.

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b. Manufacturer's name and Model number.

c. Prepare a list of service agencies authorized by each manufacturer to service its equipment. Include within this listing the name of the person to contact and a telephone number for reference purposes. One copy of the Service Agency List will be included in each manual.

H. Warranty: Special warranty specified in this Section.

1.4 QUALITY ASSURANCE

A. NSF Standards: Provide equipment that bears NSF Certification Mark or

UL Classification Mark, permanently affixed to the device or equipment, certifying compliance with applicable NSF/ANSI standards.

B. BISSC Standards: Provide bakery equipment that complies with BISSC's

"Sanitation Standards for the Design and Construction of Bakery

Equipment and Machinery."

1. Provide BISSC-certified equipment.

C. UL Certification: Provide electric and fuel-burning equipment and components that are evaluated by UL for fire, electric shock, and casualty hazards according to applicable safety standards and that are

UL certified for compliance and labeled for intended use.

D. Steam Equipment: Provide steam-generating and direct-steam heating equipment that is fabricated and labeled to comply with ASME Boiler and

Pressure Vessel Code.

E. Check and confirm that drawings and specifications meet all Federal, State and local government body regulations. The drawings and specifications govern wherever they have larger sizes or higher standards than required by such regulations. Applicable regulations will govern when they are more restrictive or require higher standards than requested by the Contract Documents. All costs for compliance with said regulations shall be borne by the Foodservice Equipment

Contractor regardless of what is contained in the Contract Documents.

F. Subway grating when used on floor troughs must meet CBC (California

Building Code)or other relevant local code in such a way as to be flush with surrounding floor finish to avoid a trip hazard and grating spacing does not allow wheelchair or walking crutch interference catch points, to comply with all ADA. and handicap access requirements.

G. Regulatory Requirements: Install equipment to comply with the following:

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1. ASHRAE 15, "Safety Code for Mechanical Refrigeration."

2. NFPA 54, "National Fuel Gas Code." NFPA 54, "National Fuel Gas

Code."

3. NFPA 70, "National Electrical Code.

4. NFPA 96, "Ventilation Control and Fire Protection of Commercial

Cooking Operations. NFPA 96, "Ventilation Control and Fire

Protection of Commercial Cooking Operations.

5. U.S. Public Health Service

6. Local Health Department

7. O.S.H.A

8. National Sanitation Foundation (N.S.F.)

9. A.G.A

10. A.S.M.E.

11. A.S.T.M.

12. ADA (CFR Part 36)

13. Any other jurisdictional agency not listed.

H. Seismic Restraints: Comply with SMACNA's "Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation Guidelines,"

Appendix A, "Seismic Restraint Details," unless otherwise indicated.

1. Pre-installation Conference: Conduct conference at Project site to comply with requirements in Division 01 Section "Project Management and Coordination."

1.5 PROJECT CONDITIONS

A. Field Measurements: Indicate measurements on Coordination Drawings.

B. Foodservice Equipment Contractor will verify all building conditions and coordinate with the General Contractor proper access of large equipment to the building prior to close of bidding. Costs for any specific items or equipment required for the movement of large, heavy or bulky equipment including rigging, cartage, etc. is solely the responsibility of the Foodservice Equipment Contractor

1.6 COORDINATION

A. Coordinate food service equipment layout and installation with other work, including lighting fixtures, HVAC equipment, and fire-suppression system components.

B. Coordinate location and requirements of utility service connections.

C. Coordinate size, location, and requirements of the following:

D. Revise list below to suit Project.

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1. Overhead equipment supports.

2. Equipment bases.

3. Floor depressions.

4. Insulated floors.

5. Floor areas with positive slopes to drains.

6. Floor sinks and drains serving food service equipment.

7. Roof curbs, equipment supports, and penetrations.

1.7 WARRANTIES:

A. Minimum Warranty Period for all food service equipment will be parts and labor for one (1) year after substantial completion. All repairs and replacements will be made as required without charge to the owner within the warranty period.

B. Refrigeration Compressor Warranty: Manufacturer's standard form in which manufacturer agrees to repair or replace compressors that fail in materials or workmanship within specified warranty period.

1. Refrigeration systems shall include start-up and one (1) year parts and labor warranty as stated herein plus an additional four (4) year warranty on all refrigeration compressors. This includes compressors for refrigerators, ice cream cabinets, icemakers, freezers, dispensers, and all other refrigerated items.

2. Failure includes, but is not limited to, inability to maintain set temperature.

PART 2 - PRODUCTS

2.1 MANUFACTURERS

A. Supplemental to the base bid for the prime equipment as specified, the

Contractor may propose substitution (alternate) equipment other than that specified. The Contractor must clearly and separately state that they are offering an alternate. The Contractor shall submit a letter of explanation addressing the advantages of substitution for each piece of equipment to be substituted not less than 10 working days prior to close of bidding, one copy of an original manufacturer’s cut sheet, complete illustrations, specifications, capacities, and utilities, as well as all applicable operational data for all proposed alternates as well as applicable price differences. It is the Contractor's responsibility to prove that the item or items submitted as alternates are equal to the prime specified items. The Owner with counsel from the Food Service Consultant will be the final determining authority as

11 40 00 - 10 to acceptability or equality of alternates. Items of standard equipment must be the latest Model and new at time of delivery.

Approval prior to the bid date to submit alternates is not required.

At a time requested in writing by the Owner and/or the Food service

Consultant, the Contractor will be responsible for determining all relative costs associated with the use of alternate equipment. The net savings (gross food service equipment price deduct less base building/engineering modifications) resulting from the use of alternate equipment will be a factor in the evaluation of the acceptability of the alternates. Upon approval, a list of approved alternates, not requiring further approval, will be published and distributed to all bidders at least five (5) days prior to close of bidding. It is understood that the alternate equipment will be provided ‘same-as’ that originally specified

B. The base bid shall include all prime equipment specified. Including specific manufacturer, Model number, size, utilities requirements, capacities, etc., as well as options and accessories.

C. In other Part 2 articles where titles below introduce lists, the following requirements apply to product selection:

1. Available Products: Subject to compliance with requirements, products that may be incorporated into the Work include, but are not limited to, products specified.

2. Products: Subject to compliance with requirements, provide one of the products specified.

3. Available Manufacturers: Subject to compliance with requirements, manufacturers offering products that may be incorporated into the

Work include, but are not limited to, manufacturers specified.

4. Manufacturers: Subject to compliance with requirements, provide products by one of the manufacturers specified.

5. Basis-of-Design Product: The design for food service equipment item is based on the product named. Subject to compliance with requirements, provide either the named product or a comparable product by one of the other manufacturers specified.

2.2 FABRICATED EQUIPMENT

A. Materials:

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1. Stainless Steel: ASTM A 666. Stainless Steel: Stainless steel shall be of U.S. Standard gauges as indicated, but not less than 20 gauge, Type 304 with No. 4 finish.

2. Galvanized Steel: ASTM A 653/A 653M. Galvanized Steel: Galvanized

Steel shall be of 14 gauge or as otherwise indicated on drawings or specifications and shall be hot dipped -galvanized. Galvanized steel may be used in all non-exposed areas, areas with no contact with food or serving items and in framework. When used in framework, galvanized steel shall be of welded construction (welding is to be done before galvanizing). Use of galvanized steel will be subject to final approval during submittal check. K.E.C.

fabrication drawings will clearly identify location(s) of all galvanized components.

3. Insulation Materials: For normal temperature applications, such as custom fabricated under-counter refrigerators, use extruded polystyrene material 2 in. (50 mm) thick, bonded at all joints.

4. For low temperature applications, such as ice bins, cold pans, or custom fabricated under counter freezers, use urethane, rigid foam board or foamed-in-place, not less than 2 in. (50 mm) thick, except that vertical surfaces of cold pans and ice bins may be 1 in. (25

mm) thick. Bond insulation at joints to prevent condensation on exterior.

5. At counter tops subject to heat from cooking equipment and/or refrigeration compressors, use 1 in. (25 mm) thick Manville

Martinite 36, or equal, to insulate underside of top. Also add

Martinite material between freezer or refrigerator and 14 gauge

(1.98 mm) stainless steel top

6. Fiberglass insulation materials shall not be used. Insulation shall be bonded to all surfaces.

B. Miscellaneous Metals:

1. Foodservice Equipment Contractor will provide and install 22 ga stainless steel wall flashing from the top of floor cove base to under the lowest point of the exhaust hood(s). Flashing will extend the full width of the exhaust hood. 22ga stainless steel wall flashing will be installed from the top of the backsplash to the base of wall shelves at all sinks and work tables with sinks unless otherwise stated. Corner Guards (14ga Stainless Steel, 48" high, 11 40 00 - 12

4” x 4”, broke at 90°, with a 5° return brake) will be installed at all outside corners of the food service areas. 90° brake angle will be adjusted to match the actual angle of the walls. Base of the corner guards will be at the top of the floor cove base. K.E.C.

will provide and install all necessary trim panels and closures, including cosmetic coverings. Equipment closures will match the individual equipment finishes.

C. General requirements for fabricated equipment:

1. Fabrication methods shall conform to all generally accepted conventions and requirements of the food service industry and shall meet or exceed the latest National Sanitation Foundation standards including all revisions.

2. Fabricated equipment will be manufactured to meet the intended needs of the final application. The Foodservice Equipment Contractor is responsible for reviewing the submittal drawings and monitoring the progress of the equipment during fabrication to insure that adequate oversight is maintained. Any potential variance from the design or intended purpose must be reported to the General Contractor immediately. The Food service Contractor is specifically charged with providing a fully functional, maintainable, and purpose compliant device that meets the expectations of the owner.

3. Fabricated equipment approved as an alternate to specified factory manufactured will be constructed to match exactly the prime specified equipment.

4. Metal tops to be one-piece 14 gauge stainless steel welded construction or as indicated on drawings or specifications, including field joints. Tops to be secured to a full perimeter galvanized steel channel frames except at wood top tables, drain boards and dish table where channel frames shall be stainless steel and cross braced not farther than 30 in. (760 mm) on center. Fasten top with stud bolts or tack welds. Coat underside of tops with a minimum 1/16 in. (1.6 mm) thick approved hard-drying, sound-deadening, mastic material. Apply all coatings by spreading after top has been secured to frame, such that top and frame are covered and sealed. Table tops must not deflect or distort when fully loaded

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5. Fabricate bases from not less than 18 gauge (1.27 mm) steel reinforced by forming metal ends and shelves. Partitions to be constructed of stainless steel. The ends and vertical partitions can be of single wall construction, with a 2 in. (50 mm) face partitions and sides shall be welded at intersections and be flush with the bottom edge of the bottom shelf.

6. Unexposed cabinet backs and structural members will be stainless steel.

7. Legs and cross rails to be of 1 5/8 in. diameter (941 mm), 16 gauge

(1.59 mm) seamless stainless steel tubing. All cross rails to be continuously welded, ground and polished. Tack welds or other methods of connection are not acceptable. Bottoms of legs to be wedged inward and fitted with a stainless steel bullet-type foot with not less than 2 in. adjustment. Freestanding legs are to be pegged to floor with 1/4 in. (6 mm) diameter stainless steel rods

8. Stainless steel gussets shall not be less than 3 in. (76 mm) diameter and 3/4 in. (95 mm) long. Outer shell to be 16 gauge (1.59

mm) stainless steel reinforced with 12 gauge (2.78 mm) mild steel insert welded to interior of shell. Gusset to be large enough to accommodate a 1-5/8 in. (41 mm) tube and shall have an Allen screw fastener.

9. Low counter legs shall be constructed of stainless steel exterior and shall be 5 3/4 in. (146 mm) minimum height or 7 in. (178 mm) maximum height with 3 1/2 in. (89 mm) square plate with four countersunk holes, welded to the top for fastening

10. Adjustable feet to be constructed of stainless steel 1/2 in. (38

mm) diameter tapered at the bottom to 1 in. (25 mm) diameter, fitted with a 3/4 in. (19 mm) cold-rolled rod threaded for minimum of 1/2

in. (38 mm) for fitting into a threaded plug welded to leg. A push-in foot is not acceptable. Tables with utilities will have flanged feet and will be securely bolted to the floor with stainless steel fasteners as required by local code.

11. When legs are fastened to equipment, the following methods must be used.

a. Sinks: Gussets shall be welded to triangular stainless steel plates, which in turn shall be welded to the underside of sink

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b. Metal Top Table or Dish table: Gussets shall be welded to 14 gauge or heavier channel reinforcing.

c. Wood Top: Gusset shall be welded to a stainless steel channel of not less than 14 gauge stainless steel (1.98 mm), secured to the top with screws through slotted holes

12. Shelves:

a. When shelves are part of the fixture, the following must take place.

b. Open base type shelf shall be notched around the leg and continuously welded to the leg.

c. Cabinet base type shelf shall be turned-up 2" on the back side with a minimum of 1/4 in. (6 mm) radius to insure a tight fit to enclosure panels

13. Wall mounted shelves:

a. The KEC will insure and obtain written verification that the

General Contractor provides and installs wall backing of sufficient size and strength to support the intended fixture when fully loaded or at full capacity. KEC will also provide a separate dimensioned drawing for approval that outlines the location of all wall backing required and the intended material to be used.

14. Sinks, Steam Tables, and Bain Maries:

a. When multiple compartments are part of the design, they shall be continuous on the exterior without applied facing strips or panels. Bottoms of each compartment to be creased to ensure complete drainage to waste opening.

b. Partitions between compartments to be double thickness, continuous and welded.

c. Where sink bowls are exposed, the exterior shall be polished to a number 4 finish.

d. Faucets will be by Fisher Mfg. Co. or equal by Standard Keil, T&S or Chicago shipped loose for installation by the G.C. of the

Plumbing Contractor. Janitors Sink Service Faucet - 8253. Pot

Sinks - 5414, Pre-Rinse - 13382, 1/2" Faucet - 13250, Pot

Sinks - 5414, Rotary Waste - 28940, Basket Waste - 30376, Bain

Marie - 1731-1 Left, unless otherwise noted.

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e. Water stand Bain maries shall be fitted with Fisher 28940 rotary waste with flat strainer, connected overflow and adapter to connect to 1-1/2 in. (38 mm) drain line.

f. Furnish faucets for all sinks, Bain maries, water stations and other fixtures per 'D & E' above. If not otherwise specified, all faucets will be backsplash mounted.

g. Provide vacuum breakers on equipment requiring them as furnished under this contract in accordance with governing codes.

15. Refrigeration Compressors and Evaporators:

a. All Walk-In refrigeration condensing units and evaporator coil assemblies shall include pre-wiring, pre-piping, crankcase regulator, head pressure regulator, factory-installed suction line accumulator, phased loss protection (not needed with RDT package) interconnecting refrigerant lines, five year warranty, main fuse disconnect, structural steel frame and weather-proof carbon steel body panel with epoxy paint finish, and refrigerant detective alarm (see Thermalrite spec).

2.3 BY PURVEYOR, BY OPERATOR, OR EXISTING EQUIPMENT

A. Any and all food service equipment and equipment systems noted as "by owner", “by purveyor”, “by operator” or “existing” in the food service construction documents are presented for reference only. These representations must be verified in writing by the Foodservice

Equipment Contractor, Owner, Operator, and/or General Contractor prior to the release of “for construction” documentation. It will be the general contractor’s responsibility to further verify and coordinate all necessary information pertaining to this equipment or systems making up, or relating to, this equipment including, but not limited to, local health department regulations, local sanitation code requirements, mechanical, structural, plumbing and electrical requirements prior to commencement of construction. Consultant or

Architect take no responsibility for design, intent, function, performance, utility requirements, or code compliance of non-specified equipment.

B. Equipment listed as 'Existing' and identified for re-use will be removed from current location, thoroughly cleaned (steam cleaning preferred), refinished (including, but not limited to polishing and painting), lubricated, adjusted, functionally tested, and all knobs, 11 40 00 - 16 handles, and fixtures replaced. Equipment will have the appearance of extensive reconditioning, and be ready to be placed into service.

2.4 MISCELLANEOUS MATERIALS

A. Installation Accessories, General: NSF certified for end-use application indicated.

B. Elastomeric Joint Sealant: ASTM C 920; Type S (single component), Grade NS (nonsag), Class 25, Use NT (nontraffic) related to exposure, and Use M, G, A, or O as applicable to joint substrates indicated.

1. Public Health and Safety Requirements:

2. Sealant is certified for compliance with NSF standards for end-use application indicated.

3. Washed and cured sealant complies with the FDA's regulations for use in areas that come in contact with food.

4. Cylindrical Sealant Backing: ASTM C 1330, Type C, closed-cell polyethylene, in diameter larger than joint width.

5. Trimming and sealing of equipment:

a. Any space between units to walls, ceilings, floors and adjoining non-portable units shall be completely sealed against entrance of food particles or vermin by means of trim strips, welding, soldering, or commercial joint material suitable to the nature of the equipment and acceptable to Architect.

2.5 OTHER CUSTOM FABRICATED COMPONENTS

A. Casters: Shall be heavy-duty type, ball-bearing, solid or disc wheel with non-marking greaseproof rubber, neoprene or polyurethane tires as specified.

B. Wheels shall be 5 in. (127 mm) diameter or as specified, minimum width of tread 2 1/2 in. (30 mm), with a minimum capacity per caster of 250 lbs. (113.4 kg), unless otherwise specified.

C. Solid material wheels shall be provided with stainless steel rotating wheel guards.

D. Shall be sanitary, have sealed wheel and swivel bearings and polished plate finish (per N.S.F.-7).

E. Doors: Metal doors shall be double-cased stainless steel. Outer pan shall be 18 gauge (1.27 mm) stainless steel with corners welded, ground smooth, and polished. Inner pan shall be 20 gauge (.95 mm) stainless steel fitted tightly into outer pan with a sound-deadening material such as Celotex or extruded polystyrene used as a core. The two pans

11 40 00 - 17 shall be tack-welded together and joints solder-filled. Doors shall be finished approximately 3/4 in. (19 mm) thick, and be fitted with flush recessed type stainless steel door pulls.

F. Sliding doors shall be self-closing, mounted on large, quiet ball-bearing rollers in 14 gauge (1.98 mm) stainless steel overhead tracks and be removable without the use of tools. Bottom of cabinet to have stainless steel guide-pins and not channel tracks for doors.

G. Wood doors to be custom fabricated as detailed. All sides and edges shall be laminated.

H. Hinged doors to be mounted on heavy-duty N.S.F. approved hinges, Model

#2970-1010-1250 by Standard Keil or as noted on plans or specifications.

I. Hardware: Shall be solid, heavy-duty type.

J. Identify manufacturer's name and number so that broken or worn parts may be replaced.

K. Submit samples for approval, when requested.

L. Pulls shall be Standard Keil Hardware, or approved equal as follows:

1. Door Pulls - Model No. 1263-1010-1283

2. Drawer Pulls - Model No. 1263-1012-1283

M. Dipper wells: Dipper wells shown on drawings or specified shall be

Fisher Mfg. Co. Model 3041 or equal by Standard Keil.

N. Drawer Assemblies: Assemblies shall consist of removable drawer body mounted in a ball bearing slide assembly with padlock hasp.

O. Slide assembly shall consist of one pair of stainless steel roller bearing, self-closing extension slides with side and back enclosure panels, front spacer angle, two drawer carrier angles secured to slides and stainless steel front.

P. Slides are to be Model No. 3320-22 (250 lb. capacity fully extended)

(113.4 kg) made by Grant Pulley and Hardware Co., or equal.

Q. Drawer bodies for general storage shall be 20" X 20" (508 mm X 508 mm) or as specified with Royalite containers as manufactured by United

States Rubber Co.

R. Drawers intended shall hold food products to be removable type with 12" x 20" (305 mm X 508 mm) stainless steel assembly.

S. Drawer fronts shall be double cased, 3/4 in. (19 mm) thick, with 18 gauge (1.27 mm) stainless steel welded and polished front pan.

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Stainless steel back pan shall be tightly fitted and tack welded.

Sound deaden with rigid insulation.

T. Provide all drawers with replaceable soft neoprene bumpers or, for refrigerated drawers, a full perimeter soft gasket.

2.6 CUSTOM FABRICATED WORKMANSHIP

A. Items of specially custom fabricated equipment must be custom fabricated by an acceptable manufacturer, who is N.S.F. approved and custom fabricated in an approved manner to the complete and final satisfaction of the Contractor.

B. Welding and Soldering: Materials 18 gauge (1.27 mm) or heavier, shall be welded.

C. Seams and joints shall be shop-welded or soldered as the nature of the material will require.

D. Welds shall be ground smooth and polished to match original finish.

E. Where galvanizing has been burned off, the weld shall be cleaned and touched up with high-grade aluminum paint.

F. Fasteners and Joints: The following will not be accepted:

1. Exposed screw or bolt heads.

2. Rivets.

3. Butt joints made by riveting straps under seams and then filled with solder.

4. All fasteners exposed to moisture will be stainless steel.

G. Rolled Edges: Rolled edges to be as detailed, with corners bull nosed, ground and polished.

H. Coved Corners: All stainless steel food service equipment shall have

3/4 in. (15 mm) or larger radius coves in all horizontal and vertical corners and intersections per N.S.F-7. Standards.

I. Closures: Where ends of fixtures, backsplashes, shelves, etc. are open, fill by forming the metal, or weld sections, if necessary, to close entire opening flush to walls or adjoining fixtures.

J. Fabricated equipment having a specified manufacturer, if fabricated by another manufacturer; It shall be specifically understood that all standard accessories, construction details, and features, whether stated or not, will be met, and/or, provided by the current manufacturer.

K. All shelf, counter, or other penetrations will have properly sized grommets installed and secured to prevent accidental removal.

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2.7 OPERATION REQUIREMENTS

A. Insure quiet operation of food service and related equipment. Provide sound deadening on all tables, counters, under shelves, sinks and drain boards.

B. Insure bumper gaskets, stops, and any other protection is installed on all custom fabricated equipment as needed.

2.8 CONNECTION TERMINALS

A. All custom fabricated equipment shall be provided with standard connection terminals to allow other contractors to make final connections on job site.

2.9 EXHAUST HOODS, WALK-IN COOLERS AND DISHMACHINES

A. Verify size and location of all connections required before fabrication.

B. Check job site prior to installation of walk-in coolers to verify proper dimensions and for required trim.

C. Provide all stainless steel duct connections and collars.

D. 22 Gauge Stainless Steel Wall Flashing is required from the lowest point of the Exhaust Hood to the top of the cove base, and full width of the hood. All seams and edges will be fully finished. Overlap seams or raw edges are not acceptable.

E. Fire dampers, if required, are to be provided by the KEC and installed by the Mechanical Contractor, and subject to the requirements of prevailing local codes.

2.10 INSERT PANS

A. All cut-outs, openings, drawers, and equipment specified or detailed to hold stainless steel insert pans shall be provided with a full complement of pans as follows:

B. One (1) stainless steel, 20 gauge (.95 mm) minimum, solid stainless steel insert pan for each space, sized per plans, details, and specifications.

C. Where pan sizes are not indicated in plans, details, or specifications, provide one full-size stainless steel pan to securely fit each opening.

D. Provide a maximum depth pan to suit each application and space allocated for same.

E. Provide 18 gauge (1.27 mm) removable stainless steel adapter bars where applicable.

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2.11 TRAY SLIDES

A. Verify the following before fabrication of counters with tray slides:

B. Configuration of all corners, turns, and shape of tray slides for proper support and safe guidance of trays.

C. Size and shape of tray to be used in operation.

2.12 ENCLOSURES

A. Provide and install enclosure panels secured or removable as specified for any item which houses equipment with movable parts, i.e.

compressors, pumps, etc. Also, cover and provide protection for any exposed steam line or condensate line, which may be within reach of operating personnel.

2.13 DISPENSER (SELF-LEVELING)

A. Verify make of ware, their dimensions, and weight and submit to the dispenser manufacturer at earliest possible date so that springs may be properly calibrated.

2.14 WATER FILTER-PURIFIER

A. Furnish in-line water filter-purifiers to remove contaminants, minerals, taste, or odors from beverage system, coffee urns, and icemakers, and steamers, manufactured by Everpure or equal. Provide proper size filter - purifier for equipment being supplied. Locate to insure easy access for cartridge replacement.

2.15 ELECTRICAL WORK - GENERAL REQUIREMENTS

A. Before ordering equipment, confirm with the Contractor, all pertinent electrical requirements such as actual voltages available, number of phases and number of wires in the system.

B. Electrical work for custom fabricated equipment shall be completely wired by this Contractor to a junction or pull box, easily accessible, mounted on the equipment. Wiring shall be labeled for outlet or item served.

C. Components and assemblies shall bear the U.L. label or be approved by the prevailing authority.

D. Provide custom fabricated and standard refrigerated units with vapor tight receptacles, shatterproof lamps and automatic switches. All wiring to be concealed.

E. Electrical Contractor shall provide all code conforming electrical receptacles serving applicable Section 11400 Food service Equipment.

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F. Electrical Contractor shall provide and install shunt trip breakers as required.

G. Electrical Contractor shall provide and install spiral wrap heat tape at the rate of 6W per foot on condensate drain lines in all walk-in freezers.

2.16 INTERNAL WIRING OF FIXTURES AND EQUIPMENT

A. Contractor shall be responsible for internal wiring of electrical devices, and shall build them into or form them as an integral part of the custom fabricated equipment items. Wiring to be placed in metal conduit to a pull box tagged for intended use. Check with the

Contractor for color-coding of wiring.

B. Each standard item shipped in sections shall be properly connected internally and verified.

C. Provide dishwashers and conveyors internally wired to junction box or distribution panel as specified, including push button switches, motors, immersion heaters, solenoids, etc.

D. Where light fixtures are specified or detailed as part of counters, cases or fixtures, light fixtures and lamps to be provided unless otherwise specified. If fluorescent light fixtures are specified, all ballasts shall be included.

E. Wiring for built-in strip heaters or immersion-type elements shall be provided as follows:

F. In heat zone, have U.L. approved insulation and not less than 300 volt rated with nickel wire.

G. Connection wiring extended in raceway or conduit to junction or pull box shall not be less than 600 volt rated A.V.A. insulation covered wire, U.L. approved, or equal.

H. Wiring for custom fabricated refrigerator and freezer cabinets shall be

U.L. approved, insulated cable from exterior junction box to internal components within insulation, unless code requires metallic conduit:

I. Conduit shall be Electrical Metallic Tubing, rigid or flexible

(Greenfield). For freezer applications, Seal Tite Flex or approved equal shall be used.

J. Internal wiring shall be U.L. approved rubber covered 600 volt rated conductor except door heaters, which shall be nichrome wire with silicone braided jacket having resistance of 10.4 watts per lineal foot.

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K. Convenience outlets, lighting receptacles (rubber or porcelain), and door switches shall be mounted in approved boxes. Convenience outlets for evaporators shall be twist-lock type. Solid connections as for freezer evaporators shall be made vapor tight.

L. Exposed flexible steel conduit on kitchen equipment shall be neoprene jacketed "Seal-Tite" conduit equal to Anaconda type "UV" U.L. approved, complete with approved liquid-tight connectors on each end, designed to provide electrical grounding continuity.

M. Exposed electrical conduit used in kitchen wet area applications, except for flexible connections, shall be rigid galvanized steel. Thin wall conduit (EMT) will not be permitted for wet areas. Exposed outlet boxes shall be liquid-tight with thread hubs.

2.17 CONVENIENCE AND POWER OUTLETS

A. Make cut-outs and install appropriate boxes or outlets in custom fabricated fixtures complete with wiring conduit, outlet and cover plate.

B. All outlets and plugs shall conform to NEMA standards. Convenience

(and all 120V outlets) will be NEMA 5-20R, horizontally mounted.

C. All electrical outlets and devices shall be first quality

"Specification Grade."

2.18 PLUGS AND CORDS

A. Where cords and plugs are used, they must comply with National

Electrical Manufacturer's Association (NEMA.) requirements.

2.19 HEATING EQUIPMENT

A. Electric and heating equipment to be installed so as shall be readily cleanable or easily removable for cleaning.

B. Steam-heated custom fabricated equipment shall be of self-contained assembly complete with control valves located in an accessible position.

2.20 STARTERS, SWITCHES AND CONTROLS

A. Furnish all starters, motor controls, remote controls and transformers as required.

B. Locate all switches out of heat zone.

C. All starters, switches and controls shall have white on black phenolic plastic identification plates with stainless steel screws conspicuously located on adjacent surfaces.

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2.21 REFRIGERATION

A. Compressors and related components must be fully accessible for service and maintenance.

2.22 COLD PANS

A. Ice pans, refrigerated pans and cabinets to be provided with breaker strips where adjoining top or cabinet face materials, to prevent transfer of cold.

2.23 VENTILATION OF REFRIGERATED EQUIPMENT

A. Adequate air supply and exhaust shall be provided for all self-contained or remote refrigeration condensing units, both custom fabricated and standard, as required for proper operation.

B. If additional ventilation is required to ensure correct operating temperatures, so state in a letter to the Contractor for evaluation and decision before purchase/fabrication.

2.24 COMPONENTS

A. Coils: Coils for standard and custom fabricated refrigerators to have vinyl plastic coatings, stainless steel housings and shall be installed in such a manner as to be replaceable.

B. Expansion Valves: Standard reach-in refrigerators and freezers, for remote refrigeration systems, shall be complete with thermostatic expansion valves at the evaporator.

C. Thermometers: Refrigerated compartments, custom fabricated and standard, shall be fitted with flush digital type thermometers with chrome-plated bezels.

1. Thermometers to be adjustable and shall be calibrated after installation.

2. Thermometers shall have an accuracy of + 2oF. (1oC).

3. Walk-in boxes will have digital alarms as noted in itemized specifications.

D. Hardware: Refrigerator hardware for standard and custom fabricated refrigerator compartments shall be solid, heavy-duty components.

1. Hinges must be self-closing.

2. Latches shall be magnetic edge mount-type unless specified or detailed otherwise.

E. Locks: Doors and drawers for reach-in refrigerated compartments, both custom fabricated and standard, to be fitted with cylinder locking type latches, and provided with master keys.

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2.25 MANUFACTURERS' ITEMIZED EQUIPMENT

A. The following equipment is to be provided with all necessary components and accessories necessary for operation unless otherwise stated. This includes, but is not limited to; Hoses, disconnects, cords, plugs, adapters, regulators, back flow prevention devices, filters, isolation mounts, seals, closures, fillers, or restraints.

B. All fasteners will be stainless steel, and fastener heads will be burr free.

C. Each of the following items is to be complete with all factory accessories and options included in the specified Model as well as options, modifications, or accessories as listed. Each item will be of the size and shape as shown on the plan. Each will meet all applicable federal, state, and local code requirement(s).

D. Equipment will be set in place per plan, and be fully operational unless otherwise directed.

E. Equipment listed as existing will be thoroughly cleaned and inspected for functional serviceability. Defects will be noted and reported to owner for disposition.

F. Equipment that attaches to walls, and has legs, will be attached to the wall under the backsplash with ‘Z’ clips every 32" or closer, and the legs pinned to the floor with stainless steel pins. All wall mounted equipment must have wall backing at the mounting points. Tables with utilities will have flanged feet bolted to the floor. The General

Contractor will provide suitable wall backing located by the K.E.C. on the Building Conditions Plan Sheet(s).

G. K.E.C. will provide and install wall bumpers wherever impact damage from mobile equipment is possible in addition to locations pre-designated on drawings. Wall bumpers will be by Boston Bumper.

H. Gas connections will be 3/4" rear entry unless otherwise noted.

Connection will be with a properly installed, correct length, (Dormont

PN 1675KITCFS48 or equal) and an approved safety restraint cable.

I. Shelving will be assembled first shelf ten inches (10") off floor, or as required by local code, with the balance of shelves equally spaced to top of post.

J. All work must meet all applicable federal, state, and local laws, rules, regulations, and codes.

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K. Plate Lowerators, Tray Dispensers, and other dispensing type devices.

KEC must confirm container or tray sizes required by owner or operator.

L. Roof curbs for refrigeration equipment are coordinated by the KEC, sized by the refrigeration supplier, and provided by the General

Contractor. Roof curbs for refrigeration equipment are coordinated by the KEC, sized by the refrigeration supplier, and provided by the

General Contractor.

M. Gas supply cut-off valves (considered part of the fire suppression system) will be supplied by the KEC and installed by the Mechanical

Contractor. In every case the valves will be electrically tripped, and manually reset. Electric or automatic reset valves are not permitted.

Gas supply cut-off valves (considered part of the fire suppression system) will be supplied by the KEC and installed by the Mechanical

Contractor. In every case the valves will be electrically tripped, and manually reset. Electric or automatic reset valves are not permitted.

PART 3 - 1. EXECUTION

3.1 INSTALLATION

A. Install food service equipment level and plumb, according to manufacturer's written instructions.

1. Connect equipment to utilities.

2. Provide cutouts in equipment, neatly formed, where required to run service lines through equipment to make final connections.