11 40 11 Custom Fabricated Foodservice Equipment.pdf

VA Project #589A4-24-103 01-01-21

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SECTION 11 40 11

CUSTOM FABRICATED FOODSERVICE EQUIPMENT

PART 1 - GENERAL

1.1 DESCRIPTION

A. This section specifies custom-fabricated food service equipment as follows:

1. Counters with integral sink.

1.2 RELATED WORK

A. Section 22 11 00, FACILITY WATER DISTRIBUTION: Plumbing Connections.

B. Section 23 11 23, FACILITY NATURAL-GAS PIPING: Plumbing Connections.

C. Section 22 13 00, FACILITY SANITARY SEWERAGE: Plumbing

Connections.Section 22 14 00, FACILITY STORM DRAINAGE: Plumbing

Connections.

D.

E. Section 26 05 11, REQUIREMENTS FOR ELECTRICAL INSTALLATIONS: Electrical

Connections.

F. Section 27 05 11, REQUIREMENTS FOR COMMUNICATIONS INSTALLATIONS:

Electrical Connections.

1.3 QUALITY CONTROL

A. Manufacturer Qualifications: Approved by NSF International (NSF) for manufacturing items indicated.

B. 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.

C. NSF Compliance: Equipment bears NSF Certification Mark or UL

Classification Mark indicating compliance with NSF/ANSI 2.

D. Electrical Components: Listed by UL and marked for intended use.

E. Plumbing Fixture Fittings: Comply with ASME A112.18.1.

F. Seismic Restraint:

1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT

REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS.

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2. Comply with applicable guidelines for seismic restraint of kitchen equipment contained in SMACNA's "Kitchen Ventilation Systems and

Food Service Equipment Guidelines," Appendix A.

G. 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. Shop Drawings: Show dimensions, method of assembly, installation and conditions relating to adjoining work which requires cutting or close fitting, reinforcement, anchorage, and other work required for complete installation.

C. 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. ASME International (ASME):

A112.18.1-11............Plumbing Fixture Fittings

C. ASTM International (ASTM):

A554-16.................Welded Stainless Steel Mechanical Tubing

A666-15.................Annealed or Cold-Worked Austenitic Stainless

Steel Sheet, Strip, Plate, and Flat Bar

D. National Association of Architectural Metal Manufacturers (NAAMM):

AMP 500-06..............Metal Finishes Manual

E. NSF International/American National Standards Institute (NSF/ANSI):

2-10....................Food Equipment

F. Sheet Metal and Air Conditioning Contractors' National Association

(SMACNA): Kitchen Ventilation Systems and Food Service Equipment

Fabrication and Installation Guidelines, 20081

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PART 2 - PRODUCTS

2.1 STAINLESS STEEL, GENERAL

A. Sheet, Strip, Plate, and Flat Bar: ASTM A 666, Type 304, stretcher leveled.

B. Tube: ASTM A 554, Grade MT-304.

C. Minimum Specified Thickness:

1. Counter Surfaces: 2.0 mm (0.0781 inch).

2. Drain boards: 2.0 mm (0.0781 inch).

3. Shelf Surfaces: 1.6 mm (0.0625 inch).

4. Sink Bowls: 2.0 mm (0.0781 inch).

5. Legs: 1.6 mm (0.0625 inch).

6. Cross bracing: 1.6 mm (0.0625 inch).

D. Finishes: Comply with NAAMM's AMP 500-505, Metal Finishes Manual. Grind and polish surfaces to produce uniform, directional textured, polished, free of cross scratches. Run grain with long dimension of each piece.

1. Exposed Surfaces: No. 4 finish (bright, directional polish).

2. Concealed Surfaces: No. 2B finish (bright, cold-rolled, unpolished finish).

2.2 COMPONENTS, GENERAL

A. Sink Fittings:

1. Faucets: Equip sinks with one faucet per sink bowl, unless otherwise indicated.

a. Splash mounted.

b. Lever handles.

c. Chrome-plated copper alloy.

2. Drains: Equip sinks with 50 mm (2 inch) diameter, nickel-plated bronze, rotary-handle wastes and stainless-steel strainer plates with chrome-plated brass connected overflows.

B. Spray Rinse Assemblies: As specified in Section 22 42 26, COMMERCIAL

DISPOSERS.

C. Splashes:

1. Where backs of units abut walls, equip with splashbacks.

2. Backsplashes and sidesplashes are 12” high.

3. Where units abut walls on sides, equip with side splashes.

D. Legs: Fitted to top with 3 mm (1/8 inch) thick flange welded to underside of table/body.

1. Feet: Adjustable, stainless steel, NSF certified.

2. Spacing: Maximum 1825 mm (72 inches) o.c.

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E. Under counter Shelves: Stainless-steel sheet 25 mm (1 inch) diameter, stainless-steel tubing, running left to right, at 100 mm (4 inches) o.c. front to back.

2.3 SINKS

A. Sink bowl has generous radius with a minimum dimension of 3" and are rectangular for maximum capacity.

B. Size: 24”x18”x13 1/2" water level.

C. Swirl-away drainage.

D. Leg gusset assemblies welded adjacent to sink bowl for maximum weight support and stability.

E. Heavy gauge type 316 stainless steel.

2.4 COUNTERTOPS WITH SINKS

A. Prep and Scullery Sinks:

SYMBOL DESCRIPTION COMPONENTS

E0077 One compartment 12” Backsplash

12” Sidesplash

PART 3 - EXECUTION

3.1 INSTALLATION

A. Install custom-fabricated equipment level and plumb; arranged for safe and convenient operation; with access clearances required for maintenance and cleaning.

B. Interconnect equipment to service utilities.

C. Install seismic restraints for equipment.

3.2 CLEAN-UP

A. At completion of the installation, clean and adjust custom-fabricated 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.

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