Amendment 0004 - Att. 5 - RFI 48 11 41 00 Food Storage Equipment.docx

01-01-21

SECTION 11 41 00

FOOD STORAGE EQUIPMENT

SPEC WRITER NOTES:

PART 1 - GENERAL

1.1 DESCRIPTION

A. This section specifies self-contained refrigeration equipment as follows:

1.2 RELATED WORK

A. Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS: Seismic Restraint of Equipment.

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

C. Section 26 05 21, LOW-VOLTAGE ELECTRICAL POWER CONDUCTORS AND CABLES (600 VOLTS AND BELOW): Electrical Connections.

1.3 QUALITY CONTROL

A. Installer Qualifications: Factory-trained refrigeration technicians and experienced with food service refrigeration equipment installation or supervised by an experienced food service equipment installer.

SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark is currently used to certify compliance with NSF/ANSI standards. Equipment evaluated by UL before 2001 may bear the UL Food Service Product Certification Mark.

B. NSF Compliance: Equipment bears NSF Certification Mark or UL Classification Mark:

1. Refrigerators and Freezers: Evaluated according to NSF/ANSI 7.

2. Ice Makers: Evaluated according to NSF/ANSI 12.

C. UL Listing: Equipment is listed and labeled by UL:

1. Refrigerators and Freezers: Evaluated according to UL 47160335-2-89.

2. Ice Makers: Evaluated according to UL 563605-2-89.

SPEC WRITER NOTE: Retain paragraph and subparagraphs below if required for project location.

D. Seismic Restraint:

1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS.

2. Comply with applicable guidelines for seismic restraint of kitchen equipment contained in SMACNA's "Kitchen Ventilation Systems and Food Service Equipment Guidelines Publication 1767," Appendix A.

E. In-Use Service: At least one factory-authorized service agency for equipment shall be located in the geographical area of the installation and shall have the ability to provide service within 24 hours after receiving a service call.

1.4 SUBMITTALS

A. Submit in accordance with Section 01 33 23, SHOP DRAWINGS, PRODUCT DATA, AND SAMPLES.

B. Manufacturer’s Literature and Data:

1. Include manufacturer's address and telephone number.

2. Include catalog or model numbers and illustrations and descriptions of refrigeration equipment and accessories.

3. Proof of appliances being Energy Star qualified.

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

D. Operating Instructions: In accordance with requirements in .

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, except warranty period for refrigeration compressors shall be five years.

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):

C. Sheet Metal and Air Conditioning Contractors' National Association (SMACNA): Publication 1767(KVS)- Kitchen Ventilation Systems & Food Service Equipment Fabrication and Installation Guidelines, 2001.

D. Underwriters Laboratories Inc. (UL):

PART 2 - PRODUCTS

SPEC WRITER NOTE:

2.1 AUTOMATIC ICE MAKING AND DISPENSING STATIONS

A. General Requirements: Automatic ice makers and dispensers as follows:

1. Stainless-steel exterior, front and sides.

2. Air-cooled compressor.

3. Insulated storage bin with agitator.

4. Cube-type ice.

5. Dispensing area located between 813 and 1016 mm (32 and 40 inches) above the floor.

6. Ice dispenser.

7. Accessories:

a. Stainless-steel stand with 152 mm (6 inch) stainless-steel legs.

b. Water filter with 0.1 liter/second (1.67 gallons per minute) maximum flow rate.

SPEC WRITER NOTE: Select capacity according to anticipated use; actual use should not exceed 80 percent of capacity of unit.

8. Provide Energy Star qualified appliances.

B. Automatic Ice Making and Dispensing Units:

45-kg (100-lb) bin storage

27-kg (60-lb) bin storage

2.2 AUTOMATIC ICE MAKING AND ICE AND WATER DISPENSING STATIONS

A. General Requirements: Automatic ice makers and dispensers as follows:

1. Stainless-steel exterior, front and sides.

2. Air-cooled compressor.

3. Insulated storage bin with agitator.

4. Cube-type ice.

5. Dispensing area located between 813 and 1016 mm (32 and 40 inches) above the floor.

6. Ice dispenser.

7. Water dispenser.

8. Accessories:

a. Stainless-steel stand with 152 mm (6 inch) stainless-steel legs.

b. Water filter with 0.1- liter/second (1.67 gallons per minute) maximum flow rate.

SPEC WRITER NOTE: Select capacity according to anticipated use; actual use should not exceed 80 percent of capacity of unit.

9. Provide Energy Star qualified appliances.

Automatic Ice Making and Ice and Water Dispensing Units:

27-kg (60-lb) bin storage

45-kg (100-lb) bin storage

2.3 REFRIGERATORS, FREEZERS, AND DUAL-TEMPerature units, REACH-IN AND PASS-THRoUGH A. General Requirements:

1. Exterior Finish: Stainless steel, door, sides, and top.

2. Interior Finish: Stainless steel.

3. Doors: // Full // Half // height with door locks.French door refrigerator, Basis of Design or approved equal LG Standard LRFS28XBS

4. Door Hinge: // As shown on drawings // [_____] //.

5. Refrigeration System: Self-contained, air cooled, top mounted.Per basis of Design

6. Accessories:

a. 152 mm (6 inch) high casters.

b. Cord and plug.

c. Stainless-steel back.

7. Provide Energy Star qualified appliances.

B. Shelves: // Three // Four // Five // Six // chrome-plated wire shelves per full section // or three chrome-plated wire shelves per half section //.

C. Tray Slides: Universal Angle type.

D. Mobile Food Tray File: Consisting of loading cart in lower compartment of each refrigerator section and transfer carriages. Locking device automatically locks loading cart in position when placed in refrigerator or on the transfer carriage.

1. Loading Cart:

a. Material: Frame and slides fabricated from stainless steel or aluminum alloy angles, channels, or bars.

b. Slides: Minimum of 10 pairs, removable, and adjustable on 25 mm (1 inch) centers. Each pair accommodates one 457 by 660 mm (18 by 26 inch) standard cafeteria tray or pan.

2. Transfer Carriage:

a. Base Construction: Stainless-steel sheet, angle, channel, or bar frame or platform with channels to guide and retain mobile food rack.

b. Handle: Inverted-U type, attached to one end of base of cart and located with top a minimum of 914 mm (36 inches) above the floor. Fabricated from tubular stainless steel having an outside diameter of 25 mm (1 inch) and a minimum wall thickness of 1.7 mm (0.065 inch). Attached to cart to permit withdrawal of the trays or pans from either end of the mobile food rack when in place on cart.

c. Casters: 127 mm (5 inch), ball-bearing swivel casters with neoprene wheels.

E. Temperature:

1. Normal: 1.6 degrees C (35 degrees F).

2. Low: -23.3 degrees C (-10 degrees F).

3. Dual: +1.6 degrees C and -23.3 degrees C (+ 35 and -10 degrees F).

SPEC WRITER NOTE:

F. Reach-in and Pass-Through Refrigerator, Freezer, and Dual-Temperature Units:

(20 cubic feet) One section Tray slides

(20 cubic feet) One section Shelves

(20 cubic feet) One section Tray slides

(20 cubic feet) One section Two compartments Upper Compartment: Tray slides Lower Compartment: Mobile food-tray file with loading cart and two transfer carriages

(20 cubic feet) One section Two compartments Bottom Compartment: Low temperature27.7 Overall Capacity (Cu. Feet) Tray slidesadjustable shelves

(20 cubic feet) One section Two compartments Bottom Compartment: Low temperature Tray slides

(20 cubic feet) One section Tray slides

(20 cubic feet) One section Two compartments Upper Compartment: Tray slides Lower Compartment: Mobile food-tray file with loading cart and one transfer carriage

(20 cubic feet) One section Shelves

(20 cubic feet) One section Two compartments Tray slides

K3750

(20 cubic feet) One section Two compartments Upper Compartment: Tray slides Lower Compartment: Mobile food-tray file with loading cart and one transfer carriage

(20 cubic feet) One section Shelves

(45 cubic feet) Two sections Tray slides

(45 cubic feet) Two sections Two compartments per section

Upper Compartment: Tray slides Lower Compartments: Mobile food-tray files with loading cart and two transfer carriages per compartment

(45 cubic feet) Two sections Shelves

(45 cubic feet) Two sections Tray slides

(45 cubic feet) Two sections Two compartments per section Upper Compartments: Tray slides Lower Compartments: Mobile food-tray file with loading cart and two transfer carriages per compartment

(45 cubic feet) Two sections Shelves

(65 cubic feet) Three sections Tray slides

(65 cubic feet) Three sections Two compartments per section Upper Compartments: Tray slides Lower Compartment: Mobile food-tray file with loading cart and three transfer carriages per compartment

(65 cubic feet) Three sections Shelves

(65 cubic feet) Three sections Tray slides

(65 cubic feet) Three sections Shelves

2.4 REFRIGERATORS and FREEZERs, ROLL-IN AND ROLL-THROUGH

2.5 General Requirements:

2.6 Exterior Finish: Stainless steel, door, sides, and top.

2.7 Interior Finish: Stainless steel.

2.8 Doors: Full height with locks.

2.9 Door Hinge: // As indicated on drawings // [ _____ ] //.

2.10 Refrigeration System: Self-contained, air cooled, top mounted.

2.11 Accessories:

2.12 Cord and plug.

2.13 Stainless-steel back.

2.14 Provide Energy Star qualified appliances.

2.15 Loading Racks: With minimum of 20 pairs of slides and four 127 mm (5 inch) high swivel casters.

2.16 Slides: Removable and adjustable on 25 mm (1 inch) centers. Each pair accommodates one 457 by 660 mm (18 by 26 inch) tray or pan, or two 356 by 457 mm (14 by 18 inch) trays or pans.

2.17 Temperature:

2.18 Normal: 1.6 degrees C (35 degrees F).

2.19 Low: -23.3 degrees C (-10 degrees F).

2.20 SPEC WRITER NOTE:

2.23

2.24 Roll-in and Roll-Through Refrigerator and Freezer Units:

2.25

(70 cubic feet)

2.35 Two sections

2.36 Two

(70 cubic feet)

2.41 Two sections

2.42 Two

(100 cubic feet)

2.47 Three sections

2.48 Three

(100 cubic feet)

2.53 Three sections

2.54 Three

(35 cubic feet)

2.59 One section

2.60 -

(35 cubic feet)

2.65 One section

2.66 One

(70 cubic feet)

2.71 Two sections

2.72 Two

2.73

(70 cubic feet)

2.78 Two sections

2.79 -

(70 cubic feet)

2.84 Two sections

2.85 Two

2.90 (100 cubic feet)

2.91 Three sections

2.92 Three

(100 cubic feet)

2.97 Three sections

2.98 -

(100 cubic feet)

2.103 Three sections

2.104 Three

(100 cubic feet)

2.109 Three sections

2.110 -

PART 3 - EXECUTION

3.1 INSTALLATION

A. Install self-contained refrigeration equipment level and plumb; arranged for safe and convenient operation; with access clearances required for maintenance and cleaning; and according to manufacturer's written instructions.

SPEC WRITER NOTE: Retain paragraph below if required for project location.

B. Install seismic restraints for equipment.

3.2 CLEAN-UP

A. At completion of the installation, clean and adjust self-contained refrigeration 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.

END

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