7-Copper Hills HS Walk-in Freezer Remodel - Food Service Specification 114000 - BD.pdf

COPPER HILLS HIGH SCHOOL JORDAN SCHOOL DISTRICT

FREEZER & DRY STORAGE REMODEL WEST JORDAN, UTAH

FOOD SERVICE EQUIPMENT

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SECTION 11 4000

PART 1 - GENERAL

1.1 DESCRIPTION OF WORK

A. The extent of Food Service Equipment is shown on the drawings and by schedules and equipment lists.

1.2 RELATED DOCUMENTS

A. Drawings and general provisions of the contract documents, including General and Supplementary Conditions and Division 1- Specification sections apply to work of this section.

B. Bidder is responsible for information and requirements located and identified on every part of the contract plans and specifications.

C. Mechanical and Electrical Work: Refer to this project’s specification sections Division 15 and Division 16, respectively, for mechanical and electrical services and connections for individual items of Food Service Equipment.

1.3 SUBMITTALS

A. Product Data: For each type of product indicated. Submit (1) complete electronic set, prior to ordering and/or fabrication, of manufacturer’s or shop fabricator’s product information and installation instructions for each item of Food Service Equipment.

B. Shop Drawings: For fabricated equipment. Submit (1) complete electronic set of documents, prior to ordering and/or fabrication, of shop drawings showing layouts, elevations, sections and details of custom fabricated work (work not shown by manufacturer’s standard product data sheets). Show plan layouts at ¼” scale, elevations at ½” scale and details at 1 ½” or larger scales, as required.

C. Samples: For each exposed product and for each color and texture specified.

D. Coordination Drawings: For foodservice facilities. Submit (1) complete electronic set, prior to ordering and/or fabrication, of manufacturer’s or shop fabricator’s product information and installation instructions for each item of Food Service Equipment.

1. Indicate locations of foodservice 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; details of equipment supports; and utility service characteristics.

E. Operation and maintenance data. Submit (1) complete electronic set and (3) three sets of bound maintenance manuals, operating instructions, spare parts list, precautions against hazards, manufacturer’s warranties and similar information. Distribute an additional copy of installation and start-up instructions to the installer. Mark each data sheet or brochure with the project name and applicable project equipment number(s)

F. Sample warranties.

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1.4 QUALITY ASSURANCE

A. NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification Mark certifying compliance with applicable NSF standards.

B. BISSC Standards: Provide bakery equipment that complies with BISSC/Z50.2.

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

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

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

3. NFPA 70, "National Electrical Code."

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

Operations."

F. 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.

G. Pre-installation Conference: Conduct conference at General Contractor trailer at jobsite to coordinate with all trades involved in food service equipment implementation

1.5 WARRANTY

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

2. Warranty Period: One year from date of Substantial Completion.

1.6 PRODUCT HANDLING

A. Protect metal finishes from damage during shipping, storage, handling, installation and construction of other work in the same space. Wrap and crate each item of equipment as needed for protection from damage. Covers exposed stainless steel surfaces with self-adhesive protective paper, of a type recommended by the metal manufacturer, and do not remove until work is installed and ready for cleaning and start-up.

PART 2 - PRODUCTS

2.1 MATERIALS

A. Metals:

1. Stainless Steel (S/S): AISI Type 302/304, hardest workable temper, No. 4 directional polish.

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2. Galvanized Steel Sheet (G.I.): ASTM A526, except ASTM A527 for extensive forming; ASTM A525, G90 zinc coating, chemical treatment. Where painted finish is indicated, provide mill-phosphatized treatment in lieu of chemical treatment.

3. Steel Sheet: ASTM A 569 hot-rolled carbon steel.

4. Galvanized Steel Pipe: ASTM A53 or ASTM A120, welded or seamless, schedule 40, galvanized.

5. Steel Structure Members: Hot rolled or cold formed, carbon steel unless stainless is indicated.

6. Galvanized Finish (G.I): ASTM A123 hot-dipped zinc coating applied after fabrication.

7. Aluminum: ASTM B209/B221 sheet, plate and extrusions (as indicated); alloy, temper and finish as determined by manufacturer/fabricator, except 0.40-mil natural anodized finish on exposed work unless another finish is indicated.

B. Insulation:

1. Cooled Component Insulation: Rigid, closed-cell polyurethane foam; either heat-aged slab stock for adhesive lamination with face sheets, or foamed in place using Freon 11 as expanding agent; k-value of 0.15; not less than 1.7 lbs. Per cu

ft. density.

2. Heated-Component Insulation: Rigid board, semi-rigid blanket or adhesive applied blanket of glass fiber or other mineral fiber insulation, certified by manufacturer to withstand long-term exposure to heat (temperature rating of each insulated equipment item) without deterioration. K-value of not more than 0.30; density of not less than 1.5 lbs. Per cu. Ft.

C. Joint Materials:

1. Sealant: 1-part or 2-part, polyurethane or silicone based, liquid elastomeric sealant, non-solvent release type, Shore A hardness of 30 except 45 if subject to traffic.

2. Backer Rod: Polyurethane rod stock, larger than joint width.

3. Gaskets: Solid of hollow (but not cellular) neoprene or polyvinyl chloride; light gray, minimum of 40 Shore A hardness, self-adhesive or prepared for either adhesive application or mechanical anchorage.

D. Paint and Coatings:

1. Provide the types of painting and coating materials which, after drying or curing are suitable for use in conjunction with foodservice, and which are durable, non-toxic, non-dusting, non-flaking, mildew resistant, and comply with governing regulations for Food Service.

2. indicated.

2.2 REFRIGERATION EQUIPMENT

A. Provide either single or multiple compressor units, as recommended by the manufacturer for the sizes and variations between connected evaporator loads as indicated.

B. Provide units of the capacities indicated, arranged to respond to multiple-evaporator thermostats and defrosting timers. Include coils, receivers, compressors, motors, motor starters, mounting bases, vibrations insulation units, fans, dryers, valves, piping, insulation, gauges, winter control equipment, high ambient control equipment, and complete automatic control system.

C. Refrigerant: Pre-charge units with type or types recommended by manufacturer for services indicated, with quick disconnect type connections where specified, ready to receive refrigerant piping runs to evaporators and (where remote) to condensers.

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D. Provide air-cooled condensers, located with the compressors, complete with refrigerant piping installed at the factory. Locate exterior units as shown with weather housings and protective enclosures.

E. The minimum outdoor operating ambient temperature for design of units is -10 degrees F. Maximum ambient condition for load on the air cooled condenser is 95 degrees F. with 75% relative humidity in basically still air, or units to be provided with high ambient temperature controls.

2.3 MISCELLANEOUS MATERIALS AND FABRICATION

A. Nameplate:

1. Wherever possible, locate nameplates and labels on manufactured items in accessible position, but not within customer’s normal view. Do not apply nameplates or labels on custom-fabricated work, except as required for compliance with governing regulations, insurance requirements or operator performance.

B. Manufactured Equipment Items:

1. Furnish items as scheduled or herein specified. Verify dimensions, spaces, rough in and service requirements and electrical characteristics before ordering.

Provide all trim, accessories, and miscellaneous items for complete installation.

PART 3 - EXECUTION

3.1 INSPECTION AND PREPARATION

A. The installer of the Food Service Equipment must examine the rough in of mechanical and electrical services by others, and the conditions under which the work is to be done and must verify dimensions of the services and substrates before fabricating the work.

Notification of unsatisfactory conditions for the proper installation of the Food Service Equipment must be made in writing to the General Contractor.

B. Do not proceed with the fabrication and installation until unsatisfactory dimensions and conditions have been corrected in a manner acceptable to the installer.

C. Bidder is to verify site conditions to allow for the physical installation of each piece of equipment. Any consideration or associated cost required allowing for the installation is to be the responsibility of the bidder.

3.2 INSTALLATION

A. Water Connections: Install water connections and outlets at each item of equipment, with air gaps, vacuum breakers and similar provisions to comply with governing regulations, but not less than compliance with ANSI Standards A40.4 and A40.6.

B. Electrical Work: Assemble electrical components of equipment in accordance with applicable “Standards of Installation” by the National Electrical Contractors Association.

C. Service Line and Equipment Connections: Refer to division 15 sections for piping connections and piping systems. Refer to division 16 sections for electrical work including equipment connections.

D. Jointing and Anchoring:

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1. Set each items of non-mobile and non-portable equipment securely in place and level and adjust to correct height. Anchor to supporting substrate where indicated and where required for sustained operation and use without shifting or dislocation. Conceal anchorage wherever possible. Adjust counter tops and other work surfaces to a level tolerance of 1/6” (maximum offset, and plus-or-minus on dimensions, and maximum variation in 2’-0” run from level of indicated slope).

2. Complete field assemble joints in the work (joints which cannot be completed in the shop) by welding, bolting and gaskets, or similar methods as indicated. Grind welds smooth and restore finish. Set or trim flush, except for “T” gaskets as indicated.

3. Treat enclosed spaces (inaccessible after equipment installation) by covering horizontal surfaces with powdered borax at a rate of 4 oz. per sq. ft..

4. Install closure plates and strips where required, with joints coordinated with units of equipment.

5. Install sealant and gaskets all around each unit to make joints air tight, waterproof, vermin-proof, and sanitary for cleaning purposes.

6. In general, make sealed joints not less than 1/8” wide, and stuff with backer rod to shape sealant bead properly, at ¼” depth.

7. Shape exposed surfaces of sealant slightly concave, with edges flush with faces of material joint.

8. At internal-corner joints, apply sealant or gasket to form a sanitary cove, of not less than 3/8” radius.

9. Provide sealant-filled or gasket joints up to 3/8” joint width; metal closure strips for wider joints, with sealant application each side of strips. Anchor gaskets mechanically or with adhesives to prevent displacement.

3.3 CLEANING:

A. After completion of installation, and completion of other major work in Food Service areas, remove protective coverings, if any, and clean Food Service Equipment, internally and externally.

B. Restore exposed and semi-exposed finishes to remove abrasions and other damages;

polish exposed-metal surfaces; touch-up painted surfaces. Replace work that cannot be successfully restored.

C. Remove and dispose off-site any and all crating and packaging material.

3.4 TESTING AND START-UP:

A. Delay the start-up of equipment until service lines have been tested, balanced, and adjusted for pressure, voltage and similar consideration; and until water and steam lines have been cleaned and treated for sanitation.

B. Test each item of operational equipment to demonstrate that it is operating properly, and that controls and safety devices are functioning. Repair or replace equipment that is found to be defective in its operation, including units that are below capacity or operating with excessive noise or vibration.

C. Final Cleaning: After testing and start-up, clean and sanitize the Food Service Equipment, and leave in a condition ready for use in food service.

3.5 INSTRUCTIONS AND TRAINING:

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A. Instruct the owner and any and all representatives of the owner in the proper operation and maintenance of each piece of operational equipment.

3.6 WARRANTY:

A. Each item is to include a parts and labor warranty of no less than one year, and longer as standard to the manufacturer’s warranty.

3.7 INSTALLATION SCHEDULE:

A. Bidder is to review the projected construction schedule with the General Contractor prior to bidding and be able to accomplish the installation of the Food Service Equipment within the requirements of the project schedule.

3.8 BIDDING FORMAT:

A. Bidder will provide a completed bid form for each section of work being bid, as per the General Conditions of this specification.

B. The successful bidder will be required to submit an itemized list with individual costs for each piece of equipment included in the bid. Freight is to be included in the itemized cost for each item. Installation costs are to be itemized separately. A total amount is to be listed that includes all costs to complete the work.

C. Change orders requested by the owner or required by job conditions to add to the equipment requirements are to be on a ‘cost plus’ basis. Bidder is to submit a proposal for a percentage amount that will be applied to equipment costs for all change orders.

D. Change orders to delete equipment items will be directly related to the itemized costs breakdown provided.

3.9 DISCREPANCIES:

A. Any discrepancies or errors located or identified in or between the specifications and plans are to be brought to the attention of the designer in writing prior to, or with the bid submittal. Any such item not identified which would cause the bid to increase, will be the responsibility of the bidder to correct.

3.10 ACCEPTABLE SUBSTITUTE MANUFACTURERS:

A. The items listed are to be bid as specified. Manufacturers requesting to be approved as an equal substitute are to submit their request in writing to the Food Service Consultant for consideration at least (7) days prior to the bid date. Manufacturers will be considered approved and will be accepted as part of the bid only after being stated as such in writing in the form of an addendum and will be accepted only if they equally meet the specifications and standards of the specified manufacturer. A list of approved substitute manufacturers is to be submitted with the successful bidders itemized equipment list.

B. The bidder is solely responsible to insure that the requirements of any alternate or approved equal manufacturer’s piece of equipment provided by them, comply with the design intent of these documents including physical size, utility requirements and function.

3.11 EXCLUSIONS:

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A. The Owner reserves the right to exclude any and all items from the final contract.

PART 4 - ITEMIZED LIST OF EQUIPMENT

ITEM #K-01 WALK-IN FREEZER BOX

Quantity: (1) lot Manufacturer: Imperial Brown Model #: #NS (Nominal Size) Dimensions: Freezer: 12’-6 1/2”W x 11’-7”D x 7’-6”H Utility Requirements: A) 115/60/1, 2.29 amp at door with heated air vent. Interconnect with

(3) lights.

Accessories: A) Provide (1) each 36” stainless steel door unit with view window.

B) Provide (2) vapor proof LED strip light and (1) LED door light.

C) Provide vacuum relief heated air vent at door.

D) Provide side trim to wall and to adjacent cooler box.

E) 2” gap between freezer and existing adjacent cooler.

F) Provide additional door hinge to door.

G) Stainless steel finish on exposed exterior surface of box. Galvalume finish on all other exterior surfaces of box.

H) White galvalume finish on interior exposed surface of box.

I) Provide ‘Thermo Curtain’ at each door.

J) Provide a temperature sensor capable of being connected to a communications data port.

K) Provide with integral insulated floor assembly with plywood underlay and aluminum finish.

L) Provide stainless steel corner edge cover at front, back, top and bottom of adjacent cooler box where the insulated wall, ceiling and floor panels were cut off.

Installation Instructions: A) K.E.C to cut the common wall, floor and ceiling panels to adjacent walk-in cooler to remove existing walk-in freezer box.

B) Assemble and set in place as per plans into recessed floor rough floor.

C) General Contractor to provide matching quarry tile at floor material up to freezer wall panel and door threshold with coved base after box installation.

D) General Contractor to provide recessed floor to install integral insulated floor system level with finished floor.

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ITEM #K-02A FREEZER REFRIGERATION SYSTEM: CONDENSER

Quantity: (1) system Manufacturer: Imperial Brown Model Number: #RFO350L4SEA-NT Dimensions: 38”W x 28”D x 22”H Utilities: A) 208/60/3, 14.3 amp. 3.5 H.P. (To be connected to emergency generator) B) Interconnect refrigeration lines with item #K-2B.

Accessories: A) Include: Pre-piped Russell Scroll compressor with dryers, sight glasses and head pressure controls; pre-wired electrical panel, defrost clock, pressure controls and crankcase heaters. (Verify all requirements with manufacturer).

B) Interconnect with Evaporator Coil, #K-2B.

C) Verify location of unit on roof above.

D) Provide with exterior cover and mounting brackets.

E) Size to maintain +0°F in box as per plan.

F) Provide two coats of UV paint at exterior refrigeration line sets

Installation Notes: A) Mount on roof above as per manufacturers shop drawings.

B) Interconnect refrigeration lines with Evaporator Coil, item #K-2B.

C) Set refrigeration equipment on roof curb provided by General

Contractor, mount evaporator coils in freezer box, provide and install expansion valves coils, T-Stat, solenoid valves.

D) Provide and install refrigeration piping, insulation, fittings, hangers, supports and hook-ups.

E) Charge each system with the refrigerant as specified by the manufacturer.

F) Check, test, start up and final adjustments are to be provided.

G) Plumbing Contractor to provide and install drain lines.

H) Kitchen Equipment Contractor to provide and install heat trace and line set insulation from evaporator coil drain to exit of the freezer box.

I) General Contractor to provide wall penetrations from roof installation location to evaporator blower coil at walk-in box.

J) Electrical Contractor to interconnect refrigeration system as required.

K) Electrical Contractor to provide defrost electrical inter-connect to freezer units.

ITEM #K-02B FREEZER REFRIGERATION SYSTEM: EVAPORATOR COIL

Quantity: (1) each Manufacturer: Imperial Brown Model Number: #RL6E142DDARE Dimensions: 60”W x 16”D x 17”H Utilities: A) Fan; 208/60/1, 1.5 amp. (To be connected to emergency generator).

Heater; 208/60/1, 14.3 amp. (To be connected to emergency generator).

B) 3/4” Indirect drain to floor sink.

C) Interconnect refrigeration lines with item #K-2A.

Accessories: A) Interconnect with Condenser, item #K-2A.

B) Mounting Hardware.

C) Size to maintain +0°F in box as per plan.

D) Provide with temperature sensor capable of monitoring and reporting

24 hour temperature record via communication cable to owner computer system.

Installation Notes: A) Mount from walk-in ceiling.

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B) Interconnect with remote Condenser, #K-2A as part of pre-assembled remote system.

C) Electrical Contractor to interconnect refrigeration system as required including defrost cycle.

ITEM #K-03 WALK-IN BOX SHELVING

Quantity: (1) lot Manufacturer: Inter Metro Model Number: Super Erecta, Metroseal III Dimensions: (2) 60”W x 24”D x 74”H

(3) 54”W x 24”D x 74”H

(2) 48”W x 24”D x 74”H Utility Requirements: None Accessories: A) Lot to include: (8) #2460NK3 shelves

(12) #2454NK3 shelves

(8) #2448NK3 shelves

(16) #86PK3 posts

(48) #9995Z ‘S’ clips Installation Instructions: A) Assemble, set and level as per plan. (Verify actual field dimensions for compliance.)

ITEM #K-04 DRY STORAGE SHELVING: EXISTING TO BE RE-USED

Quantity: (1) lot Manufacturer: Existing Model #: Existing Dimensions: Verify with Existing

(3) 72”W x 24”D x 86”H

(5) 60”W x 24”D x 86”H Utility Requirements: None Accessories: Verify with Existing A) Lot to include: (15) #2472BR shelves

(25) #2460BR shelves

(20) 86”H posts

(60) #9995Z ‘S’ clips Installation Instructions: A) K.E.C. to remove existing shelving components from existing storage room to be re-used and stored until ready to re-install.

B) Assemble, set and level owner provided components for a complete assembly as per plan. (Verify actual field dimensions for compliance.)

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ITEM #K-05 DUNNAGE RACK: EXISTING TO BE RE-USED

Quantity: (1) lot Manufacturer: Existing Model #: Existing Dimensions: Verify with Existing

(1) 72”W x 22”D x 12”H Utility Requirements: None Accessories: Verify with Existing Installation Instructions: A) K.E.C. to remove existing dunnage rack components from existing storage room to be re-used and stored until ready to re-install.

B) Assemble, set and level owner provided components for a complete

ITEM #K-06 CAN RACK: EXISTING TO BE RE-USED

Quantity: (1) each Manufacturer: Existing Model #: Existing Dimensions: Verify with Existing 27”W x 42”D x 68”H Utility Requirements: None Accessories: Verify with Existing Installation Instructions: A) K.E.C. to remove existing can racks from existing storage room to be re-used and stored until ready to re-install.

B) Assemble, set and level owner provided components for a complete

END OF SECTION