586-22-104 ADDENDUM 001 SPECIFICATIONS.pdf

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G.V. SONNY MONTGOMERY VA MEDICAL CENTER

RENOVATE NUTRITION & FOOD SERVICES KITCHEN

PROJECT NO. 586-22-104

ADDENDUM 001 10/31/2025

CUSTOM FABRICATED FOODSERVICE EQUIPMENT

PART 1 - GENERAL

SECTION 11 40 11

1.1 DESCRIPTION

A. This section specifies the custom-fabricated food service equipment.

B. Refer to drawing sheet K101 specifically for Items #62 Clean and Soiled

Conveyor Dish tables.

C. Refer to drawing sheet K401A for elevations and section drawings of these items

1.2 RELATED WORK

A. Metal Supports: Section 05 50 00, METAL FABRICATIONS.

B. Warewashing Equipment: Section 11 48 00, CLEANING AND DISPOSAL

EQUIPMENT.

C. Plumbing Connections: Section 22 05 19, METERS AND GAGES FOR PLUMBING

PIPING, Section 22 05 23, GENERAL-DUTY VALVES FOR PLUMBING PIPING, Section 22 05 33, HEAT TRACING FOR PLUMBING PIPING, Section 22 11 00, FACILITY WATER DISTRIBUTION, Section 22 13 00, FACILITY SANITARY AND

VENT PIPING.

D. Mechanical/plumbing work to include but not be limited to the following:

1. Rough-in all required services for all equipment specified and shown on drawings.

2. Furnish and install all piping, traps, tailpieces, vents, stops, valves and other related items necessary for final connections.

3. Install all items provided loose by the KEC per specifications such as, but not limited to, faucets, vacuum breakers, solenoid valves and control panels.

4. Final mechanical and ventilating connections to equipment.

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

INSTALLATIONS and Section 27 05 11, REQUIREMENTS FOR COMMUNICATIONS

INSTALLATIONS

F. Electrical work to include but not be limited to the following:

1. Rough-in all required services for all equipment specified and shown on drawings.

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2. Furnish and install all disconnects, conduit, wire, cover plates, starters, cord sets and other related items necessary for final connections.

3. Install all items provided loose by the KEC per specifications such as, but not limited to, control panels, starters and disconnects.

4. Final electrical connections to equipment.

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. 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.

G. It is required that all fabricated equipment described in specifications and designated on drawings shall be manufactured by one equipment manufacturer which has engineering personnel and plant facilities to design, detail and fabricate the highest quality equipment in strict compliance with appropriate standards of National

Sanitation Foundation.

H. All exposed surfaces shall be free from bolt, screw and rivet heads.

When bolts are required, they shall be of concealed type and be of similar composition as the metal to which they are applied. Where bolt or screw threads on the interior of fixtures are visible or may come in contact with heads or wiping cloth they must be capped with a stainless steel acorn nut with a stainless steel lock washer.

I. Where screw threads are not visible or readily accessible, they may be capped with a standard lock washer and steel nut treated to

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prevent rusting or corroding. Where bolts or screws are welded to the underside of trim or tops, the reverse side of the weld shall be neatly finished uniform with the adjoining surface of the trim or the top. Depressions at these points will not be acceptable.

Rivets shall not be used as a method of fastening in any location.

J. All welds, bolts, screws, nuts, washers, and rivets shall be steel except where brass or stainless steel is fastened, in which case they shall be brass or stainless steel respectively. Where dissimilar metals are fastened, the fastenings shall be of higher grade metal. Spacing and extend of welds, bolts, screws and rivets shall insure suitable fastenings and prevent bulging of metals fastened.

K. All exposed, welded joints shall be suitably ground flush with adjoining material and neatly finished to harmonize therewith. Wherever material has been sunken or depressed by welding operation, such depressions shall be suitable hammered and peened flush with the adjoining surface and, if necessary, again ground to eliminate low spots. In all cases the grain of rough grinding shall be removed by successive fine polishing operations. All stainless steel shall have a

No. 4 finish on all exposed surfaces and a No. 2 finish on all concealed surfaces.

L. All unexposed welded joints on undershelves of tables or counters in stainless steel construction shall be suitable coated at the factory by means of metallic base point to prevent possible corrosion at such locations.

M. After galvanized iron members have been welded, all welds and areas where galvanizing has been damaged shall be re-coated to prevent oxidation. Submit a sample of re-coated area complete with a detailed explanation of the method to be used for approval before proceeding.

N. Butt joints and contract joints, wherever they occur, shall be close fitting and shall not require solder as filler. Wherever break bends occur they shall be free of undue extrudence and shall not be flaky, scaly or cracked in appearance of the material all such marks shall be removed by suitable grinding, polishing and finishing. Wherever sheared edges occur they shall be free of burrs, fins or irregular projections and shall be finished to obviate all danger of cutting or laceration when the hand is drawn over such sheared edges. In no case are

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overlapping materials to be acceptable where miters of bull-nosed corners occur.

O. The grain of polishing shall run in the same direction on all horizontal and on all vertical surfaces of each individual item of fabricated equipment, except in the case where table or sink tops join at right angles, where the finish of the horizontal sections of each terminating in a mitered edge shall be acceptable. Where sinks and adjacent drainboards are equipped with splashback, the grain of polishing shall be consistent in direction throughout the length of the splash back and sink compartment.

P. Where stainless steel surfaces are distributed by the fabricating process, such surfaces shall be finished to match the adjoining surfaces.

Q. Final Polishing: At the completion of the installation work, all stainless steel shall be gone over with a portable polishing machine and buffed to perfect surfaces. All painted surfaces shall be carefully gone over and retouched as required.

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. Submit shop drawings for items of custom fabrication included in this contract. Shop drawings are to be submitted at scale and are to show dimensions, materials, details of construction, installation and relation of adjoining work requiring cutting or close fitting. Shop drawings are to also indicate reinforcements, anchorage and related work required for the complete installation of fixtures.

D. Submit shop drawings for any equipment requiring field assembly, including but not limited to, cooking suite assemblies, pulper/extractor assemblies, remote refrigeration systems, walk-in coolers and/or freezers, exhaust hoods/ventilators, fire suppression system, utility distribution systems, pot/utility/ware washing assemblies/machines and conveyors.

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E. Before proceeding with the fabrication or manufacture of any item, KEC is responsible for verifying and coordinating all dimensions and details, with site dimensions, conditions, and adjacent equipment.

F. 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. American Society for Testing and Materials (A.S.T.M.): F232-03 for pre-rinse spray units, and in compliance with Energy Policy Act of 2005

(EPAct).

D. American Welding Society (A.W.S.): D1.1 structural welding code.

E. Energy Policy Act of 2005 (EPAct 2005): water savings pre-rinse spray valves.

F. National Electric Code (N.E.C.); N.F.P.A. Volume 5 for electrical wiring and devices included with foodservice equipment, A.N.S.I. C2 and

C73, and applicable N.E.M.A. and N.E.C.A. standards.

G. ASTM International (ASTM):

A554-10.................Welded Stainless Steel Mechanical Tubing

A666-10.................Annealed or Cold-Worked Austenitic Stainless

Steel Sheet, Strip, Plate, and Flat Bar

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

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

I. National Sanitation Foundation (NSF): latest Standards and Revisions, and as accredited by ANSI, IAS, NELAC, ISO, OSHA and SCC. Provide NSF

Seal of Approval on all standard manufactured items included in this project and listed in any NSF Certified Food Equipment Products

Category, and on all items of custom fabricated work included in this

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project. (UL Sanitation approval and seal accepted if acceptable to local code jurisdictions).

J. Sheet Metal and Air Conditioning Contractors' National Association

(SMACNA): Kitchen Ventilation Systems and Food Service Equipment

Fabrication and Installation Guidelines, 2001

K. Underwriters Laboratories (U.L.): as applicable for electrical components and assemblies. Provide either U.L. labeled products or, where no labeling service is available, “recognized markings” to indicate listing in the U.L. “Recognized Component Index”. (Canadian

Standards Association or alternate testing lab’s seals accepted if acceptable to local code jurisdictions.)

PART 2 – PRODUCTS

2.1 METALS

A. Stainless steel shall be type 304/302, extra low carbon, nonmagnetic, austenitic, corrosion-resisting alloy steel. Composition to be minimum of 18% chromium, minimum 8% nickel and maximum 0.2% carbon. Mill finish of not less than 150 grit on one side and not less than 80 grit on the backside. All stainless steel sheets shall bear manufacturer trademark, designation of type and heat number and shall be stretcher leveled.

B. Galvanized iron shall be an approved grade of either low carbon steel or copper bearing steel. Zinc coating shall be applied after fabrication (brake or die forming, drilling, fitting, welding or other operations). Finish of galvanized iron to be two coats of epoxy based gray hammer tone paint on prime undercoat over thoroughly cleaned surfaces.

C. All gauges for sheet iron and sheet steel shall be U.S. standard gauges and shall not vary from standard thickness by more than 5%.

2.2 COMPONENTS, GENERAL

A. Hardware:

1. General: Manufacturer’s standard, but not less than ANSI 156.9 Type

2 (institutional), satin finish stainless steel or dull chrome finish on brass, bronze, or steel.

2. Metal Hinged Door Hardware: Doors to be mounted on Component

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Hardware Group model M75-5003, or equal, stainless steel, heavy duty, lift-off flag hinge that is 3” long and NSF approved with a swedged knuckle design. Door to be fitted with Component Hardware

Group model P63-1012, or equal, stainless steel full grip type with frame beveled edge pull. Catches to be heavy-duty magnetic type, except as otherwise indicated.

3. Sliding Door Hardware: Doors to be mounted on large, quiet ball bearing rollers in 14 gauge 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.

4. Millwork Hinged Door Hardware: Doors to be mounted with Blum 95 degree CLIP top thick door all metal hinges, nickel plated, with 3 dimensional adjustment, or equal; or as per individual itemized specifications.

5. Drawer Hardware: Slides to be Component Hardware Group series S52, or equal, with 200 pounds minimum capacity per pair, 201 or 300 series stainless steel, full extension, side-mounting, self-closing type, with stainless steel ball-bearings, and positive stops. Drawer front to be fitted with Component Hardware Group model P63-1012, or equal, stainless steel full grip type with frame beveled edge pull.

6. All hardware to be identified with manufacturer’s name and number, so that broken or worn parts may be replaced.

B. Casters:

1. Type and size as recommended by caster manufacturer, N.S.F. approved for the type and weight of equipment supported; normally 5” diameter heavy-duty, ball-bearing, solid or disc wheel with non-marking grease proof rubber, neoprene or polyurethane tire, unless otherwise specified. Minimum width of tread to be 1-3/16”. Minimum capacity per caster to be 250 pound, unless otherwise noted in itemized specifications.

2. Solid material wheels to be provided with stainless steel rotating wheel guard.

3. To be sanitary, have sealed wheel and swivel bearings and polished plate finish per N.S.F.

4. Unless otherwise indicated, equip each item with two (2) swivel-type casters and two (2) fixed casters, with foot brakes on two (2) casters.

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5. Unless item is equipped with another form of all-around protective bumper, provide circular rotating bumper above each caster, 5” diameter tire of light grey synthetic rubber (hollow or closed-cell) on cadmium-plated disc.

C. Plumbing Fittings, Trim & Accessories:

1. General: Where exposed or semi-exposed, provide bright chrome plated brass or polished stainless steel units. Provide copper or brass where not exposed.

2. Vacuum Breakers: Provide foodservice equipment as listed in the itemized specifications.

3. Water Outlets: At sinks and at other locations where water is supplied (by manual, automatic or remote control), furnish commercial quality faucets, valves, dispensers or fill devices, of the type and size indicated, and as required to operate as indicated.

4. Waste Fittings: Except as otherwise indicated, furnish 2” NPS twist handle drain with overflow assembly and crumb cup strainer, similar to Component Hardware Group #D53-7215.

5. Also refer to article 2.04 for additional information.

D. Electrical Materials:

1. General: Provide standard materials, devices and components as recommended by the manufacturer or fabricator, selected and installed in accordance with N.E.M.A. standards and recommendations;

and as required for safe and efficient use and operation of the foodservice equipment, without sanitation problems.

2. Components to bear the U.L. label or be approved by the prevailing authority.

3. Where light fixtures are specified or detailed as part of counters, cases or fixtures; light fixtures with lamps to be furnished and installed. Warm white lamps to be provided, unless otherwise specified. If fluorescent light fixtures are specified, ballasts and tubes to be provided. Shields to be provided for all light fixtures.

4. Convenience and Power Outlets: Make cutouts and install appropriate boxes or outlets in fabricated fixtures, complete with wiring, conduit, outlet and stainless steel cover plate. Outlets and plugs to conform to N.E.M.A. standards. Electrical outlets and devices to be first quality “Specification Grade”. GFCI outlets to be furnished

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where adjacent to sink compartments, as per the National Electrical

Code.

5. Plugs & Cords: Where cords and plugs are provided, they are to comply with N.E.M.A. requirements. Indicate N.E.M.A. configuration for each applicable item.

6. Power Characteristics: Refer to Electrical Divisions specifications for project power characteristics. Also, refer to individual equipment requirements for loads and ratings.

7. All electrical components (J-boxes, conduit, outlets, switches, cover plates, light fixtures, panels, etc.) built into or on any equipment provided by the KEC, other than standard buy-out factory manufactured equipment, are to be vapor or watertight type. Provide buy-out equipment with vapor or watertight electrical components wherever available.

E. Pot Washers: As specified in Section 11 48 00, CLEANING AND DISPOSAL

EQUIPMENT.

2.3 FABRICATED PRODUCTS

A. General Fabrication Requirements:

1. Except as otherwise indicated, provide framing of minimum 1” pipe-size round pipe or tube members, with mitered and welded joints and gusset plates, ground smooth. Provide 14 gauge stainless steel tube for exposed framing, and galvanized steel pipe for concealed framing.

2. Reinforce metal at locations of hardware, anchorages and accessory attachments wherever metal is less than 14 gauge or requires mortised application. Conceal reinforcements to the greatest extent possible. Weld in place, on concealed faces.

3. Provide removable panels for access to mechanical and electrical service connections, which are concealed behind or within foodservice equipment, but only where access is not possible and not indicated through other work.

4. Where ends of fixtures, splash backs, shelves, etc., are open, fill by forming the metal or welding sections, if necessary, to close entire opening flush to walls or adjoining fixtures.

5. Rolled edges are to be as detailed, with corners bull-nosed, ground and polished.

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6. Equipment to have ¾” or larger radius coves in horizontal and vertical corners, and -intersections, per N.S.F. standards.

B. Metal & Gauges:

1. Except as otherwise indicated, fabricate exposed metalwork of stainless steel; and fabricate the following components from the gauge of metal indicated, and other components from not less than 20 gauge metal:

a. Table & counter tops: 14 gauge

b. Sinks & drainboards: 14 gauge

c. Shelves: 16 gauge

d. Front drawer & door panels: 18 gauge (double-pan type)

e. Single pan doors and drawer fronts: 16 gauge

f. Enclosed base cabinets: 16 gauge

g. Enclosed wall cabinets: 16 gauge

h. Exhaust hoods & ventilators: 18 gauge

i. Pan-type insets & trays: 16 gauge

j. Removable covers & panels: 18 gauge

k. Skirts and enclosure panels: 18 gauge

l. Closure & trim strips over 4” wide: 18 gauge

m. Hardware reinforcement: 12 gauge

n. Gusset plates: 10 gauge

C. Worktable Tops:

1. Construct worktable of 14 gauge stainless steel, one-piece, welded construction, including field joints.

2. Secure to a full perimeter, 4”x1”x 12 gauge, galvanized steel channel frame with channel running front to back at each leg. Two

(2) channels lengthwise on worktables up to 30” wide and channels spaced no more than 18” on center for over 30” wide. Fasten top with stud bolts and combination of zinc plated locknut with rubber seal.

3. Where worktables abut wall or other equipment, backsplash or side splashes shall be 6” high, with return to wall of 1” and turn down of 1”, unless otherwise specified. Secure backsplash to wall with

“Z” clips and enclosed all exposed ends.

D. Dishtable Tops:

1. Construct dishtables of 14 gauge stainless steel with all intersections meeting in a spherical section.

2. Secure to a full perimeter, 4”x1”x 12 gauge, galvanized steel

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channel frame with channel running front to back at each leg. Two

(2) channels lengthwise on dishtables up to 30” wide and channels spaced no more than 18” on center for over 30” wide. Fasten top with stud bolts and combination of zinc plated locknut with rubber seal.

3. Where dishtables abut wall or other equipment, backsplash or side splashes shall be 10” high with 45 degree return to wall of 2” and turn down of 1”, unless otherwise specified. Secure backsplash to wall with “Z” clips and enclose all exposed ends.

4. Slope dishtables to dishmachine, sinks, troughs, cones or drainers at a minimum of 1/8” per foot. Where dishtables lip into dishmachine fasten securely with stainless steel fasteners and seal to insure no water leakage.

5. Where applicable to project, pass through shelves, sills or other configurations are to be welded and constructed integral to dishtable.

E. Edges & Corners: (See detail on first page of elevations)

1. Edges to be die-formed and integral with top.

2. Where indicated, flange rear and end edges up to form splashes integrally with top, with vertical and horizontal corners coved of not less than ¾” radius, die formed. Turn back splashes 1” to wall across top and ends with rounded edge on break, unless otherwise specified.

3. For standard flat edge, turn down 1-1/2” on outside and back at 45 degree angle another ½” along return.

4. For marine splash edge, turn up ½” at a 45 degree angle, out 1”, turn down 2” and back at a 45 degree angle another ½” along return.

5. For rolled rim edge, turn up 3” with ¾” coved radius and roll out semi-circle to ¾” radius.

6. For rolled edge, roll down semi-circle to ¾” radius.

7. For rounded corners, form to 1” radius, weld, and polish to original finish.

F. Field Joints: For any field joint required because of size of fixture;

butt-joint, reinforce on underside with angles of same material, bolt together with non-corrosive bolts and nuts, field weld, grind and polish.

G. Pipe Bases: Construct pipe bases of 1-5/8” diameter 18 gauge stainless steel tubing. Fit legs with polished stainless steel sanitary adjustable bullet feet to provide for adjustment of approximately 1-

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1/2”, without exposing threads. Space legs to provide ample support for tops; precluding any possibility of buckling or sagging, and in no case more than 6’-0” centers.

H. Legs & Cross rails:

1. Equipment legs and cross rails to be 1-5/8”, 16 gauge stainless steel tubing.

2. Welds at cross rails to be continuous and ground smooth. Tack welds will not be acceptable. Top of cross rail to be 10” above finished floor.

3. Bottom of legs to be swedged inward and fitted with a stainless steel bullet-type foot with not less than 2” adjustment.

4. Free standing legs to be pegged to floor with ¼” stainless steel rod, or provided with bolt down type flanged feet anchored to the floor; depending on expected severity of use and/or abuse

5. Components:

a. Stainless Steel Gusset: Stainless steel exterior to fit 1-

5/8” tubing, with Allen screw for fastening and adjustment.

Not less than 3” diameter at top and 3-3/4” long. Outer shell

16 gauge stainless steel, reinforced with 12 gauge mild steel insert welded interior shell, or approved equal.

b. Stainless Steel Low Counter Legs: Stainless steel exterior 5-

3/4” minimum, 7” maximum length with stainless steel 3-1/2” square plate with four counter-sunk holes, welded to top for fastening.

c. Stainless Steel Adjustable Foot: Stainless steel 1-1/2” diameter tapered at bottom to 1” diameter, fitted with threaded cold rolled rod for minimum 1-1/2” diameter x ¾” threaded bushing plug welded to legs, or approved equal. Push-in foot not acceptable.

6. Legs to be fastened to equipment with gussets as follows:

a. Sinks: Reinforced with bushings and set screw.

b. Metal Top Tables & Dish Tables: Welded to galvanized steel channels, 14 gauge or heavier, anchored to top with screws through slotted holes.

c. Wood Top Tables: Welded to stainless steel channels, 14 gauge or heavier, anchored to top with screws through slotted holes.

I. Shelves:

1. Construct solid shelves under pipe base tables of 16 gauge stainless

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steel, with 1-1/2” turned down and back ½” at 45 degree angle on exposed sides, and 2” turn up against walls or equipment. Fully welded to pipe legs at 10” above finished floor.

2. In fixtures with enclosed bases, turn up shelves on back and sides with ¼” (minimum) radius and feather slightly to ensure a tight fit to enclosure panels.

3. Construct wall shelves of 14 gauge stainless steel, with 1-1/2” turned down and back at 45 degree angle on exposed sides, and 1-1/2” turn up against walls or equipment. Support wall shelves with 14 gauge stainless steel triangle brackets secured to wall with stainless steel fasteners.

J. Sinks:

1. Construct sinks of 14 gauge stainless steel with No. 4 finish inside and outside.

2. Form back, bottom and front of one piece, with ends and partitions welded into place. Partitions: double thickness, 1” minimum space between walls. Multiple compartments to be continuous on the exterior, without applied facing strips or panels.

3. Cove interior vertical and horizontal corners of each tub not less than ¾” radius, die formed. Outer ends of drainboards to have roll rim risers not less than 3” high.

4. Drill faucet holes in splashes 2-1/2” below top edge. Verify center spacing with faucet specified.

5. Sink inserts to be drawn of 14 gauge, or heavier, polished stainless steel. Weld into sink drainboards with 1-1/2” x 1-1/2” x 14 gauge stainless steel angle brackets; securely welded to sins and galvanized cross angles spot welded to underside of drainboards to form an integral part of the installation.

6. The bottom of each compartment is to be creased such as to ensure complete drainage to waste opening. Slope bottom of sink bowls toward outlet.

K. Drains, Wastes & Faucets:

1. Furnish and install Component Hardware Group#D63-4590, or equal, twist handle box pattern drain with overflow assembly, with chrome finish, in die-drawn inset type sinks and bain marie sinks.

2. Other custom fabricated sinks to be furnished with Component

Hardware Group #D53-7215, or equal, twist lever handle waste outlet

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with overflow assembly and crumb cup strainer. Waste connection to have 2” external thread size, with 1-1/2” internal thread size.

3. Twist Lever Handle: Of sufficient length to extend to front edge of sink. No riveting, screws or soldering permitted to fit drains to sinks, with all parts of drains easily removable for servicing and replacement. Furnish stainless steel twist lever handle support for each drain.

4. All faucets furnished with equipment included in this Section to be lead free and comply with N.S.F. Standard #61, Section #9; such as manufacturer by Fisher, Chicago or T&S Brass.

5. Faucets and pre-rinse spray assemblies furnished with equipment included in this Section, are to have a maximum GPM flow rate in compliance with the Energy Policy Act of 2005 (EPAct) and later updates; or local requirements, whichever is lower. EPAct / local requirements are to be applicable to all faucets and pre-rinses, except for pre-rinse type assemblies used at glass icing/fill stations, fill hose/faucet assemblies at high water usage cooking equipment such as kettles, tilt fry pans, etc., and fill faucets at high volume/usage sinks such as pot and prep sinks, etc. are to have flow rates of approximately 5 gpm flow minimum.

6. All flex hose type faucet assemblies, such as pre-rinses, kettle fill hoses, etc. to have an inline pressure type back flow preventer in the hose assembly, as required by local codes.

7. All equipment provided by the KEC, which discharges liquid waste exceeding 140 degrees F, is to be provided with a cold water drain tempering assembly per local codes.

L. Workmanship:

1. Best quality in the trade. Field verify dimensions before fabricating; conform all items to dimensions of building; neatly fit around pipes, offsets and other obstructions.

2. Fabricate only in accordance with approved shop drawings, showing pipes, obstructions to be built around, and location of utilities and services.

M. Casework:

1. Enclosure: except as otherwise indicated, provide each unit of casework (base, wall, overhead and free-standing) with a complete-

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enclosure metal cabinet, including fronts, backs, tops, bottoms, and sides.

2. Bases to be made of 16 gauge stainless steel sheets reinforced by forming the metal.

3. Unexposed backs and structural members may be galvanized, unless otherwise noted.

4. Vertical ends and partitions to be stainless steel, fully enclosed and completely vermin proof with a 2” face and ¾” return.

5. Sides and through partitions are flush with bottom rail, welded at intersections.

6. Shelves: Provide adjustable standards for positioning and support of shelves in casework; except bottom shelf of cabinet mounted on legs or as specified. Turn back of shelf units up 2” and hem. Turn other edges down to form open channel. Reinforce shelf units to support 40 pounds per square foot loading, plus 100 percent impact loading.

7. Bottom front rail of bases set on masonry platform to be continuously closed and sealed to platform.

N. Doors:

1. Metal doors to be double-cased stainless steel. Outer pans to be 18 gauge stainless steel and inner pans to be 20 gauge stainless steel fitted tightly into outer pan with a sound deadening, moisture proof, fireproof, and vermin proof material used as a core. The two pans to be tack welded together and joints solder fitted. All corners to be welded, ground smooth and polished.

2. Metal doors to finish approximately ¾” thick and be fitted with

Component Hardware Group #P63-1012, or equal, stainless steel full grip type with frame beveled edge door pull.

3. Hinged doors to be mounted on Component Hardware Group #M75-5003, or equal, stainless steel heavy duty lift-off flag hinge. Hinge to be

3” long, NSF approved with swedged knuckle design.

4. All doors to be furnished with stainless steel faced, disc tumbler, utility lock. All locks to be keyed alike.

5. All doors to be easily removable without the use of tools.

O. Drawer Assemblies:

1. Assemblies consist of removable drawer body mounted in a ball bearing slide assembly with fully enclosed housing. Assembly to have unibody fully welded construction throughout.

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2. Slide assembly consists of one pair of 200 pound capacity stainless steel roller bearing full extension slides, with side and back enclosure panels, front spacer angle, two drawer carrier angles, secured to slides and stainless steel front.

3. Drawers intended for tools and general non-food products storage are to have 20” x 20” x 5” deep, 18 gauge minimum stainless steel drawer pans.

4. Drawers intended to hold food products are to have 12” x 20” x 5” deep, 18 gauge stainless steel food pans.

5. All drawer pans to be easily removable without tools or disassembly of any drawer assembly components.

6. Drawer fronts are double cased, ¾” thick, with 16 gauge stainless steel welded and polished front pan. Steel back pan is tightly fitted and tack welded. Sound deaden with rigid insulation material.

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

8. All drawers to be finished with stainless steel faced, disc tumbler, utility lock. All locks to be keyed alike.

P. Closed Base

1. Where casework is indicated to be located on a raised-floor base, prepare casework for support without legs, and for anchorage and sealant application, as required for a completely enclosed and concealed base.

Q. Support from Floor

1. Equip floor supported mobile units with casters, and equip items indicated as roll-out units, with manufacturer’s standard one-directional rollers. Otherwise, and except for closed-base units, provide pipe or tube legs, with adjustable bullet-design feet for floor supported items of fabricated metalwork. Provide 1-1/2” adjustment of feet (concealed threading).

R. Sound Deadening:

1. Sound deaden underside of metal tops, drainboards, undershelves, cabinet interior shelves, etc., above the underbracing/reinforcing/framing only.

2.4 TABLES

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C. Clean and Soiled Conveyor Dish Tables:

SYMBOL DESCRIPTION COMPONENTS

Item

#62

Clean and

Soiled

Conveyor Dish

Tables

Refer to equipment plan and detail sheet for size, configuration and material for fabrication. Soiled table to include: guide rails, single 10" flex-slat belt, electrical control panel, drive cabinet with belt wash, variable speed drive, 1-5/8" diameter tubular legs and cross tubes, adjustable bullet feet, scrapping table with the following: 12" waste trough leading to solids scrapping basket with water gusher mounted at end of trough and magnetic silver saver mounted prior to scrapper connection, two obstruction-free automatic pre-rinse stations as integral part of soiled dish table, two perforated trough covers, two hip/palm button stations, one foot switch control, scrap sump w/ perforated scrap basket, overhead and storage shelf.

Clean table to include: guide rails, neoprene gravity driven roller conveyor built in easily manageable sections for easy cleaning. Sections should fit in dish machine. Provide 1-5/8" diameter tubular legs and cross tubes, adjustable bullet feet, bottom pan sloped to 1-1/2” drain, accumulation switch supplied and wired by manufacturer.

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.

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

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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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CLEANING AND DISPOSAL EQUIPMENT

SECTION 11 48 00

PART 1 - GENERAL

1.1 DESCRIPTION

A. This section specifies food service ware washing equipment as follows:

1. Dishwashing Machine, Conveyor Double Tank, electric.

B. Refer to drawing sheet K101.1 specifically for Item #60, Conveyor Type

Dish machine.

1.2 RELATED WORK

A. Ware washing Tables.

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

Section 22 13 00, FACILITY SANITARY AND VENT PIPING.

C. Mechanical/plumbing work to include but not be limited to the following:

1. Rough-in all required services for all equipment specified and shown on drawings.

2. Furnish and install all piping, traps, tailpieces, vents, stops, valves and other related items necessary for final connections.

3. Install all items provided loose by the KEC per specifications such as, but not limited to, faucets, vacuum breakers, solenoid valves and control panels

D. Electrical Connections: Section 26 05 19, LOW-VOLTAGE ELECTRICAL POWER

CONDUCTORS AND CABLES.

E. Electrical work to include but not be limited to the following:

1. Rough-in all required services for all equipment specified and shown on drawings.

2. Furnish and install all disconnects, conduit, wire, cover plates, starters, cord sets and other related items necessary for final connections.

3. Install all items provided loose by the KEC per specifications such as, but not limited to, control panels, starters and disconnects.

4. Final electrical connections to equipment.

F. Electrical Disconnect Switches: Section 26 29 21, ENCLOSED SWITCHES AND

CIRCUIT BREAKERS.

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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, an 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 has been evaluated according to UL 921, is listed and labeled by UL.

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 the manufacturer’s address and telephone number.

2. Include catalog or model numbers, and illustrations and descriptions of ware washing equipment and accessories.

3. Proof of appliance being Energy Star qualified.

C. Installation Drawings: Show dimensions; method of assembly; and details of installation, adjoining construction, coordination with plumbing and electrical work, and other work required for a complete installation.

D. Operating Instructions: Comply with requirements in Section 00 72 00, GENERAL CONDITIONS.

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.

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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):

3-2010..................Commercial Warewashing Equipment

C. Underwriters Laboratories Inc. (UL):

921-06..................Commercial Electric Dishwashers, including revision through and including March 16, 2000

PART 2 – PRODUCTS

2.1 RACK TYPE CONVEYOR DISH MACHINE, ELECTRIC

SYMBOL DESCRIPTION COMPONENTS

Item#60

Conveyor Type

Dish Machine

Dishwasher will include drain water energy recovery electric tank heat model. Features include 22" power scrapper, drain water energy recovery, automatic delime with delime notification, auto dispensing and booster guard, capless anti-clogging wash arms, 342 racks per hour, 114 gallons per hour pumped final rinse, ENERGY

STAR®, insulated ergonomic cabinet style doors, touchscreen controls with WiFi connectivity, and NSF approved pot and pan cycle mode. The wash tank utilizes durable precision pressure sensor monitors in lieu of conventional mechanical floats. The 19.5" standard chamber height will accommodate up to (6) standard sheet pans at a time on an open-end sheet pan rack.

Single point electrical connection standard, capless, anti-clogging wash arms, large double door opening for ease of cleaning, app and cloud with machine status, temperature logs, error code reporting, and cost, consumption and usage analysis, energy saver mode (programmable auto-shut down), vent fan control, table limit switch with 20' cable, factory-mounted circuit breakers.

PART 3 – EXECUTION

3.1 INSTALLATION

A. Install ware washing equipment, including controls and accessory equipment, arranged for safe and convenient operation and maintenance.Install ware washing equipment to prevent backflow of polluted water or waste into water supply system or into the ware

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washing equipment.

B. Install and interconnect electrical controls and switches.

3.2 CLEAN-UP

A. At completion of the installation, clean, lubricate, and adjust ware washing equipment as required to produce ready-for-use condition.

B. Where stainless-steel surfaces are damaged during ware washing equipment 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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