Attachment II - Section 114000 - Equipment Specifications for the Upgraded Kitchen.pdf

USAID South Sudan Engineering Support Program (ESP) Residential Compound Kitchen Renovation

UNIVERSAL CONSTRUCTION AND TRADING

11 40 00 – Kitchen Equipment – Page 1 of 47

SECTION 11 40 00

KITCHEN EQUPIMENT

PART 1 – GENERAL

1.01 SUMMARY and RELATED DOCUMENTS

A. SECTION INCLUDES:

1. Food Service Equipment, Food Facility Drawings, Food Equipment Specifications and General Provisions of Contract, including General Conditions and other

Division 11 Specification Sections.

1.02 DESCRIPTION OF WORK and RELATED WORK

A. DESCRIPTION OF WORK

1. These specifications and drawings are for the furnishing of material only by the Kitchen Equipment Supplier (also known as KES) to completely supply all kitchen and food service equipment as specified herein and shown on the

Foodservice drawings, the equipment schedules and listed in the itemized equipment specifications – Part 4 of this section.

2. All items are required to be bid - this is an all or none bid.

3. All food service equipment shall be delivered (refer to Part 1.09/C of these instructions for details.) This is an international project, therefore KES will be responsible for coordinating all container packaging and international shipping.

4. Any and all discrepancies that are noted by the KES are to be brought to the immediate attention of the Food Facility Design Consultant.

B. RELATED WORK

1. All food service equipment shall be uncrated, assembled, set in place, anchored and made ready for final connection to all required plumbing, electrical, mechanical and ventilating rough-ins by the General Contractor’s designated installer. This work is to be performed in such a manner as to complete the installation of each individual piece of equipment (excluding final connections, interconnections, etc.) to perform the function for which it is designed.

2. All plumbing, mechanical, electrical, and ventilation work required in connection with this equipment shall be done by other contractors, namely Divisions 21, 22, 23, and 26 covering rough-in work necessary for final connections and proper function of equipment provided under this Section.

3. All plumbing fittings and accessories, unless specifically called for in the equipment list, shall be provided under Division 22 specifications. All final plumbing connections shall be performed under Division 22 specifications. The

Plumbing Contractor shall rough in, connect and interconnect, water and waste to the items, which will be furnished by the KES all per the manufacturers’ requirements. The KES shall furnish faucets, lever waste drains, and other such components for connection and installation. The Plumbing Contractor will provide traps, tailpieces and fittings, waste piping, floor drains, shut-off valves, and all other necessary fittings. All indirect waste piping shall be by the plumbing contractor. All hot water and hot condensate indirect waste piping shall be run using copper piping; plastic pipe will not be acceptable. Plumber shall hang hand sinks on wall to meet code height requirements of 34”AFF to top of sink bowl.

4. Hood fire suppression system components are not included in Division 11

Equipment and shall be furnished and installed by Division 21.

5. All electrical devices shall be provided under Division 26 specifications, unless specifically called for in the equipment list, and unless such devices are integral to the equipment item. All final electrical connections shall be performed under

Division 26 specifications. The electrical contractor shall make all final connections to and interconnections between equipment as shown on plans, specified by manufacturer’s installation instructions, or specified herein as well as components of equipment items all per the manufacturers’ requirements; and it shall be the responsibility of the electrical subcontractor to check all items to see where starters, contactor, switches, etc., are required.

6. Refrigeration work is to be performed by Division 23 except for electrical and plumbing connections for and interconnections between compressors, blower coils, controls, drains, etc.

7. KES shall provide any required starting switches as specified under Itemized

Specifications. Those starting switches, as well as light fixtures for hoods and walk-ins, that are furnished loose as standard by Food Service Equipment

Manufacturers (other than fabricated items) shall be mounted and wired complete under the Electrical contract Division 26.

8. Any sleeves, conduit, curbs, pitch pockets or openings in the building floors, walls, ceilings, or roofs required for the extension of electrical lines, plumbing lines, refrigeration lines, exhaust ducts, makeup air ducts, beverage lines, POS systems, alarm systems, etc., shall be furnished and installed under separate contract by General Contractor as called for by the various disciplines.

9. The Mechanical Contractor responsible for installing hood system shall install required vent ducts and transitions, and exhaust hood fans, and connect to equipment. Additionally, same contractor is responsible for hanging of Stainless steel sheet metal on wall under hood. All mechanical work done by Division 23 shall include insulation of exhaust systems as well as fire rated enclosures and/or chases. The testing and balancing of the entire exhaust/make-up air system shall be by Division 23.

1.03 QUALITY ASSURANCE

A. Kitchen Equipment Supplier shall demonstrate satisfactory evidence of compliance with the following qualifications and conditions:

1. Understanding of projects of comparable scope and have the ability to understand all details of the written specifications with the ability to coordinate all instructions set forth.

2. Possess manufacturer's authorization to purchase, distribute and coordinate specified factory produced equipment items.

3. Maintain or have access to international factory authorized personnel for advice and guidance on repair and maintenance of factory produced equipment.

4. Maintain or have access to fabrication shop complying with National

Sanitation Foundation (NSF) and Underwriters Laboratories(UL) requirements for custom fabricated items specified in the equipment list.

Approved fabricators for this project are:

Atlanta Custom Fabricators - Douglasville, GA.

Titan Stainless - Waxhaw, NC

Advance-Tabco - Edgewood, NY

John Boos & Co – Effingham, IL

Eagle Group – Clayton, DE

6. The Food Facility Consultant for this project is:

CMc Design LLC

5824 Argonne Blvd.

New Orleans, LA 70124 U.S.A.

Cam McCall

504-329-9024 cam@cmcdesignllc.com

B. LAWS, ORDINANCES AND STANDARDS FOR FOOD SERVICE EQUIPMENT

Except & unless otherwise noted, comply with the following standards as applicable to the manufacture, fabrication, and installation of the work of this Section.

1. Air Conditioning and Refrigeration Institute (A.R.I): Comply with the applicable regulations and references of the latest edition of standards for remote refrigeration systems, components and installation.

2. American National Standards Institute (A.N.S.I.): Comply with A.N.S.I.

Z21Series standards for gas-burning equipment and provide labels indicating name of testing agency.

3. American National Standards Institute (A.N.S.I.): Comply with A.N.S.I. A40.4 and A40.6 for water connection air gaps and vacuum breakers.

4. American Society of Heating, Refrigeration and Air Conditioning Engineers

(A.S.H.R.A.E.): Comply with the applicable regulations and references of the latest edition of standards for remote refrigeration systems, components, and installation.

5. American Society of Mechanical Engineers (A.S.M.E.): Comply with A.S.M.E.

Boiler Code requirements for steam generating and steam heated equipment; provide A.S.M.E. inspection, stamp and registration with

National Board.

6. American Society for Testing and Materials (A.S.T.M.): Comply with A.S.T.M.

C 1036 for flat glass.

7. American Society for Testing and Materials (A.S.T.M.): Comply with A.S.T.M.

C 1048 for heat-treated flat glass, Kind HS, Kind FT coated and uncoated glass.

8. American Welding Society (A.W.S.): Comply with A.W.S. D1.1 structural welding code.

9. National Electric Code (N.E.C.): Comply with 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.

10. National Fire Protection Association (N.F.P.A.): Comply with the applicable sections of the N.F.P.A.-96 for exhaust hood, ventilators, duct and fan materials, hood wet chemical fire suppression systems, construction and installation, as well as any local codes and standards.

11. National Sanitation Foundation (N.S.F.): Comply with the latest Standards and Revisions established by N.S.F. for equipment and installation. Provide

N.S.F. seal of approval on each applicable manufactured item, and on items of custom fabricated work.

12. Sheet Metal and Air Conditioning Contractor’s National Association

(S.M.A.C.N.A.): Comply with the latest edition of S.M.A.C.N.A. guidelines for seismic restraint of kitchen equipment (as required), and applicable local requirements.

13. Underwriters Laboratories (U.L.): For electrical components and assemblies provide either U.L. labeled & registered products or, where no labeling service is available, “recognized markings” to indicate listing in the UL

“Recognized Component Index”.

14. Wet chemical fire suppression systems for exhaust hoods/ventilators shall comply with UL 300 Standard.

15. American with Disabilities Act (ADA): Comply with requirements, as applicable to this Project.

16. Refrigeration Service Engineers Society (R.S.E.S.): Comply with the applicable regulations and references of the latest edition of standards for remote refrigeration systems, components and installation as well as the 1995 requirements of the

Montreal Protocol Agreement.

17. All refrigerants used for any purpose shall comply with the 1995 requirements of the Montreal Protocol Agreement, and subsequent revisions and amendments. No CFC refrigerants shall be allowed on this Project under any circumstances. HFC refrigerants and components shall be used where available. HCFC refrigerants and components, with a minimum 2010 phase-out date, and intermediate replacement refrigerants are to be used only when HFC refrigerants are not available.

18. All refrigeration components installation, repairs, and/or associated work on any refrigeration system, self-contained or remote, shall be performed by a Certified Refrigeration Mechanic.

19. Comply with all applicable local codes, standards and regulations, and any special local or job site conditions.

1.04 EQUIPMENT SPECIFICATIONS / PRIOR APPROVALS / SUBSTITUTIONS

A. The Project Documents are designed and engineered using the primary specified manufacturer, model and description. Specified item is to be used as a guide for providing product “as specified” or “as equal”. It is the intent for all custom fabricated items to be sourced from one factory for uniformity and consistency of manufacture.

B. If custom fabricated items are submitted and accepted as a substitute to standard manufactured items, these items shall meet the specifications of the specified manufactured items, and in general, the fabrication sections which follow.

1.05 (SECTION NOT USED)

1.06 SUBMITTALS

A. ROUGH-IN DRAWINGS

1. Rough-In drawings are NOT REQUIRED for this project.

B. BLOCKING PLAN

1. A blocking plan is NOT REQUIRED for this project.

C. SHOP DRAWINGS

1. KES shall submit PDF and CAD files of shop drawings for custom fabricated items. Scaled shop drawings shall be submitted and at minimum ¾ inch per foot and shall show dimensions, materials, construction details, installation and relation to adjoining work or equipment requiring cutting or close fitting.

Shop drawings shall also indicate any and all reinforcing, anchoring and related work required for the complete installation of these items.

2. Before proceeding with the fabrication of any item, the KES will verify all necessary dimensions and details, with all job site dimensions and conditions considered.

D. SUBMITTALS

1. After receipt of returned preliminary submittal material, KES is to provide an electronic pdf submittal manual with a cover sheet and detailed information on every item included in the Itemized Equipment List. This information shall include, but not limited to, item & model numbers, basic description, quantity required, all options and accessories to be provided, exact utility requirements, manufacturer specification sheets, reference to specific shop drawings, etc. Mark each data sheet with the applicable project equipment item number. Each cover sheet shall include the item numbers, model number, manufacturer's name, required utilities, and all options and accessories specified to verify that the KES is providing each item in compliance with the Contract documents.

2. Architect's/Consultant's review of shop drawings and submittal manuals is for general conformance & compliance with the design concept and contract documents. Markings and/or comments shall not be construed as relieving the KES from compliance with the contract documents. The KES remains solely responsible for all details and accuracy.

1.07 OPERATION AND MAINTENANCE DATA

A. KES shall provide an electronic pdf set of Operation & Maintenance manuals for items of standard manufacture on or before the date of final acceptance of installation by Owner. Manuals are to be in alphabetical order according to manufacturer, including serial numbers, where necessary, bound or in heavy-duty binders, with alphabetical divider tabs.

B. Submit with the operation and maintenance manuals a complete list of local service agencies for included manufacturers, complete with telephone numbers.

C. Provide electronic links, audios and/or videos for maintenance, training, operation, etc. when available from the individual manufacturers.

1.08 (SECTION NOT USED)

1.09 SCHEDULE, DELIVERY, HANDLING, STORAGE AND PROTECTION

A. SCHEDULE

1. Time is of the essence in this agreement and acceptance constitutes a guarantee that the KES can and will obtain materials and equipment, upon notice to proceed, to permit overall completion of the entire building project on schedule.

2. Anticipated delays, not through fault of the KES, shall be through a written notification to the Foodservice Consultant and the Architect, immediately upon the realization by KES that delays are possible, likely or probable.

2. Failure of manufacturers to meet promised delivery dates will not grant relief to the KES for failure to meet schedules, unless it can be proven in writing and with supporting data (i.e., proof of dates orders were placed), that orders were received by the manufacturer, with reasonable lead times.

4. Extra charges from rush orders, special handling, overnight UPS/FedEx, air shipments, etc. in order to meet the required schedule will be paid by the

KES if insufficient time was allowed in placing factory orders.

B. STORAGE

1. KES is responsible for receiving and warehousing of equipment and fixtures, and holding items until job site is ready for delivery and installation. Store materials, equipment and fixtures in sealed containers, off the ground and under cover, protected from damage and weather.

C. DELIVERY & HANDLING

1. KES is responsible for accumulating all materials listed in the equipment specifications in one location and prepare for export to the job site location.

Items are to be packaged for export in reinforced packaging in undamaged condition, in original packaging, protected from weather, construction hazards, and unauthorized access. KES to store all items/materials in manufacturer’s original containers wherever possible, in undamaged condition, fully identified with manufacturer’s name, model number, trade name (pattern), type, class, grade, size, color, project name, project item number, etc.

2. KES to calculate and acquire overseas shipping containers of required size and quantity to package the entire project. KES to load containers with skill and care and as tightly packaged as possible without the possibility of damage during transit. Voids created while loading shall be filled with material suitable for filling void to protect from load shifting while in transit.

A master list of all items inside each container shall be created and placed immediately inside door and securely attached to packaging.

3. All costs associated with containers, export packaging, shipping, international duties & fees, and any other miscellaneous costs associated with transport to the jobsite shall be incorporated into the KES bid price as a separate line item.

3. All deliveries are to be coordinated with the General Contractor.

1.10 WARRANTY

A. International rules for individual manufacturer warranties shall be recognized for this project.

B. Unless otherwise noted, items furnished shall be fully guaranteed against defects in workmanship and material(s) for a minimum of one full year from the date of the first event to occur of the following: start-up for intended use by the

Owner/Operator, substantial completion of installation of kitchen equipment contract package as agreed to by owner, or final acceptance of installation by

Owner. Should a Temporary Certificate of Occupancy be issued for partial completion of work, the items furnished within that designated area shall be under warranty from the date of issue of that Certificate. The KES or their service agent will make warranty repairs and replacements without charge to the Owner, and within a reasonable time.

C. Additional Warranty: Refrigeration systems and components shall include complete startup, initial adjustment, and one-year 24-hour service/labor contract (NOT including normal cleaning and maintenance), in addition to the regular one-year warranty as stated above, plus minimum additional four-year warranty on sealed portions of condensing units (parts only, not including labor). This shall include all refrigerators, ice cream makers and cabinets, icemakers, freezers, dispensers, walkin coolers/freezers compressors, or any other items with refrigeration systems, either self-contained or remotely refrigerated.

PART 2 - PRODUCTS

2.01 SUMMARY and RELATED DOCUMENTS

A. SECTION INCLUDES:

1. Schedules within Food Facility Drawings and Part 4 – Itemized Equipment

Specifications

2.02 MATERIALS

A. QUALITY STANDARDS FOR METALS:

1. Stainless Steel: AISI type 302/304, hardest workable temper; No. 4 directional polish finish where exposed, #2B finish where not exposed

2. Galvanized Steel Sheet: ASTM A526, except ASTM A527 for extensive forming; ASTM A 525, G90 zinc coating, chemical treatment.

a. Where painted finish is indicated, provide mill phosphatized treatment in lieu of chemical treatment.

3. Steel Sheet: ASTM A569 hot-rolled carbon steel.

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

5. Steel Structural Members: Hot-rolled or cold formed, carbon steel (unless stainless steel is indicated).

a. Galvanized Finish: ASTM A123, apply after fabrication.

6. Aluminum: ASTM B209/B221 sheet, plate and extrusions as indicated. Alloy, temper and finish as determined by manufacturer/fabricator: 0.40 mill natural anodized finish on exposed work unless indicated otherwise.

B. QUALITY STANDARDS FOR PLASTIC LAMINATE

1. NEMA LD3, Type 2 general purpose, high-pressure type, minimum 0.05" thick unless otherwise indicated, except 0.042" for post-forming, nontextured. Color: As selected by Architect. Comply with NSF No. 35 where applicable.

2. Adhere to substrate materials with manufacturer recommended waterproof and heat proof contact cements only.

3. Applied directly over 3/4" thick close-grained plywood, Grade A-B

Exterior or better, of selected, smooth, sanded stock to ensure a smooth ripple-free laminated surface; “OSB”, “MDF” or particle board panels are not considered acceptable.

4. If specified plywood substrate is unavailable, submit specifications and sample of alternate material for approval.

5. Exposed faces and edges shall be faced with 1/16” thick material.

Corresponding backs are to be covered with approved backing material.

No unfinished exposed plywood surfaces will be acceptable.

6. All plastic laminate surfaces are to be finished without waves and unsightly joints.

C. HARDWOOD WORK SURFACES

1. Laminated edge grained hard maple (Acer saccharum), NHLA First Grade with knots, holes and other blemishes culled out, kiln dried at 8 percent or less moisture, waterproof glue, machined, sanded, and finished with N.S.F.

approved oil-sealer. Lacquered finishes are not acceptable.

D. SOLID SURFACE MATERIALS

1. Provide 1/2” thick 100% homogeneous filled acrylic material meeting

ANSI124.6 Type 6, as manufactured by DuPont Company under brand/trade name of Corian. Colors and patterns as selected by the

Architect/Interior Designer. Material must comply with N.S.F. Standard No.

51.

2. Alternate brands may be specified by Architect/Interior Designer, and are considered equal to Corian brand, as long as in minimum thicknesses as listed above.

3. Acrylic adhesive shall be used for all joints, of proper color to render seam virtually invisible after sanding and polishing.

4. To be applied directly over 3/4" thick close-grained plywood, Grade A-B

Exterior or better, of selected, smooth, sanded stock; “OSB”, “MDF” or

“particle board” panels are not acceptable. Additional bracing and support shall be provided where recommended by that manufacturer.

4. Fabrication shall be by a fabricator trained by DuPont factory authorized training personnel and Certified as a Commercial Corian Fabricator;

Residential installers are NOT acceptable or approved. If other brands of materials are specified, fabricator will have similar certification from that manufacturer. Installation shall be by an installer trained by DuPont factory authorized training personnel and Certified as a Commercial Corian

Installer. If other brands of materials are specified, installer will have similar certification from that manufacturer.

6. All fabrication and installation of Corian, and all components attached to or installed in or through Corian shall be in compliance with manufacturer’s instructions and the DuPont Corian Food Service Guidelines and Design

Manual. Of particular concern shall be the sections, details, and instructions on the installation of drop-in or built-in hot or cold components. If other brands of materials are specified, similar recommended guidelines from that manufacturer are to be likewise followed.

E. INSULATION

1. For low temperature applications, such as ice bins, cold pans, or fabricated under counter freezers, use urethane, rigid board foam or foamed-in-place; not less than 2 inches thick, except that vertical surfaces of cold pans and ice bins may be 1 inch thick. Insulation shall be bonded at joints with urethane or polyurethane expanding foam to fill all voids and prevent condensation on exterior. Polystyrene foam will not be acceptable.

2. For refrigerated applications such as fabricated under counter refrigerators, use urethane rigid board foam or foamed-in-place, minimum

2 inches thick. Insulation shall be bonded at joints with urethane or polyurethane expanding foam to fill all voids and prevent condensation on exterior. Polystyrene foam will not be acceptable.

3. For heated type applications, use Rigid board, semi-rigid blanket of glass fiber or mineral wool/fiber insulation min 1” thick, certified for long term heat exposure without deterioration.

4. At refrigerated counter tops and refrigeration compressors where subject to heat from cooking equipment above, use minimum of 1" thick BNZ

Materials, Inc. “Marinite-I”, or equal high-temperature, calcium silicate & fiber structural board insulation to insulate as well as support underside of top. This material shall be sandwiched between a 14-gauge stainless steel top (exterior) and 18 gauge bottom, double-pan enclosure, tack-welded on underside and sealed.

5. All insulation shall be fully encased or enclosed.

F. JOINT MATERIALS

1. Sealants: One-part polyurethane or silicone based liquid elastomeric sealant complying with FS TT-S-00277 or FS-TT-S-00230; non-solvent release type, mildew-resistant, Shore A hardness of 45 minimum. Sealants shall be N.S.F. Listed & F.D.A Approved for use in food zones.C.H.G.M90Series or equal. Installation shall comply with applicable requirements of N.S.F. Standards.

2. Backer Rod: Polyethylene rod stock, diameter larger than width of joint.

3. Gaskets: Solid or hollow (not cellular) neoprene or PVC; shore A hardness of 40 minimum, self-adhesive or designed for adhesive application or mechanical anchoring.

G. PAINTS AND COATINGS:

1. Painting and coating materials which, after drying or curing shall be suitable and approved for use in conjunction with food service operations;

durable, non-toxic, non-dusting and non-flaking, mildew-resistant, complying with USDA and NSF recommendations for food service.

2. Colors: As selected by Architect from manufacturers full range of standard colors.

3. Sound Deadener. NSF listed sound deadening material, C.H.G. #Q75-

1366 latex sound deadener (or equal), for internal surfaces of metal work, and underside of metal counters, dish tables, sink bowls and drainboards;

C.H.G. #Q85-5225 “tacky tape” between work top and underbracing or framing.

4. Pretreatment. All metal surfaces to be painted are to be cleaned and/or chemically etched as per the recommendations of the manufacturer for the finish coating that is to be applied.

5. Raw metal surfaces are to be coated with a suitable primer/filler paint before application of finish coat.

2.03 FABRICATED EQUIPMENT

A. GENERAL

1. Provide manufacturers' standard equipment, except as modified; in no case shall compliance and general quality be less than the standards of

ANSI A156.9 (BHMA Standard 201), Type 2 Institutional; satin finish stainless steel or dull chrome finish on brass, bronze or steel.

B. HARDWARE

1. Hinged Door Hardware: Hinged doors shall be mounted with heavy duty N.S.F.

approved hinges, Component Hardware Group(C.H.G.) Model No. as specified, with C.H.G. Model No. P62-1010 pulls, or approved equal.

Catches shall be heavy-duty magnetic type, C.H.G. #M30-2400 or equal, unless otherwise indicated.

3. Drawer Hardware: Slides to be 200 pounds minimum capacity per pair, 300 series stainless steel, full extension, side-mounting, self-closing type, with stainless steel ball-bearings and positive stops. C.H.G. S52-Series, or approved equal. Drawer pulls shall be C.H.G. Model No. P63-1012, S/S full grip type with frame beveled edge, or approved equal.

3. Sliding Door Hardware: Sliding doors shall be mounted on large, quiet ball bearing rollers with quiet nylon wheels, C.H.G. #B58-5513/ B58-5523 or equal, with C.H.G. Model No. P62-1010 pulls, or approved equal, in

14gauge stainless steel overhead tracks. Rollers to be easily replaceable and doors to be removable without the use of tools (lift out).

4. All hardware used must be identified with manufacturer’s brand name and part number on shop drawings so that broken or worn parts may be easily obtained and replaced.

C. CASTERS

1. Type and size as specified on drawings and specifications, N.S.F.

approved, not less than 5” diameter; heavy-duty, ball-bearing, solid or disc wheel with non-marking grease proof rubber, neoprene or polyurethane wheel as specified. Minimum width of tread shall be 1-3/16”.

Minimum weight capacity shall be 250 pounds per caster unless otherwise noted in itemized specifications.

2. Unless otherwise indicated, each equipment item on casters is to be supplied with two (2) swivel-type casters and two (2) swivel-type casters with foot brakes; brakes are to be on front casters for equipment against walls, and on opposing corners of equipment not normally against walls.

D. PLUMBING FITTINGS, TRIM AND ACCESSORIES

1. Where exposed or semi-exposed to view, provide bright chrome-plated brass or polished stainless-steel units. Where not exposed to view, provide copper or brass. PVC acceptable for cold water drains (Ice bins, soda fountains, condensate from refrigeration) only where allowed by local codes; PVC not acceptable on any drains where hot water will flow, or for pressured water lines.

2. Vacuum Breakers: Provide with foodservice equipment items where specified.

3. Waste Fittings/Drains. Unless otherwise indicated, furnish lever or twist waste drains as specified on all sinks, C.H.G. D10/D50 series or equal, with removable flat strainers and 2” IPS outlet size. If basket drains are specified, they will be all S/S construction, C.H.G. #E38-1012 (18-8 S/S) or equal.

E. ELECTRICAL MATERIALS AND COMPONENTS

1. 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.

2. Confirm all electrical requirements for project, including, but not limited to, actual voltages available, single or three phase availability, etc.

3. Electrical work for custom fabricated equipment shall be completely prewired to a junction or pull box mounted on the equipment, all wires clearly marked and labeled for outlet or item served. Counters should be wired for a single connection point at the job site wherever possible and specified. Verify local requirements for U.L. Listing on complete assembly, and provide if required.

4. Components shall bear the U.L. label, or be U.L. recognized, with the whole item being U.L. Listed.

5. Custom fabricated refrigeration units shall be provided with vapor proof light fixtures with shatterproof polycarbonate lamp shields, C.H.G.

L201010 or equal, and automatic switches. All wiring shall be concealed.

6. Controls and Signals: Provided commercial grade signals, "on-off" push buttons or switches, speed and temperature controls, pilot lights, graphics, etc., for items as indicated, complete with steel cover plates.

7. Connections: Equip electrically operated items with either a terminal box for permanent connection, or standard gray grounded cord and plug for interruptible connection, based upon equipment specification. Coordinate with Division 16 for correct electrical rough-ins and matching receptacles.

8. Motors: Enclosed type, except drip-proof type where not exposed to dust or moisture. Windings shall be impregnated to resist moisture. Provide proper horsepower and duty-cycle ratings for the service required.

9. Nameplates: Locate nameplates and labels in accessible location, out of customer view where possible. Custom fabricated items require only those labels required to indicate compliance with regulations or performance.

10. Internal Wiring of Fixtures and Equipment: The KES shall be responsible for internal wiring of electrical devices built into fabricated equipment items.

Wiring to be enclosed in metal conduit or an electrical chase where indicated, to an accessible pull box, with all wires clearly labeled. For any item shipped in sections, all wiring shall be properly connected internally, to a single connection point, and verified by the KES.

a. Furnish warewashers and conveyors internally wired to junction box or distribution panel as specified; including all required switches, motors, immersion heaters, solenoids, and other components required for proper operation.

b. Where light fixtures are specified or detailed as part of counters, cases or fixtures; light fixtures, lamps and shields shall be furnished and installed. If fluorescent light fixtures are specified, warm white lamps are to be used (unless otherwise specified) and ballasts shall be included. Shatter shields shall be provided for all light fixtures.

c. All wiring shall conform to National Electrical Code and be U.L. Listed.

11. Wiring for walk-in cooler and freezer cabinets shall be U.L. approved type from exterior junction box to internal components, with insulation, unless local codes require metallic conduit (EMT or Greenfield). For cooler and freezer applications, Seal-Tite Flex or approved equal shall be used. Convenience outlets, lighting receptacles, and door switches, shall be mounted in weatherproof boxes. All penetrations are to be insulated with expanding foam and sealed to prevent condensation moisture buildup.

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

13. Exposed electrical conduit used in kitchen wet area applications, except for flexible connections, shall be rigid galvanized steel. Thinwall conduit (EMT) shall not be permitted for wet areas. Exposed outlet boxes shall be liquidtight type, with threaded hubs.

14. Convenience Outlets & Power Receptacles:

a. Make cutouts and install appropriate boxes or outlets in fabricated fixtures, complete with wiring, conduit, outlet and stainless-steel cover plate.

b. Outlets and plugs shall conform to N.E.M.A. Standards.

c. Electrical outlets and devices shall be first quality “Specification

Grade”.

d. GFCI outlets shall be furnished where adjacent to sink compartments, as per the National Electrical Code.

15. Plugs and Cords: Where cords and plugs are provided, they shall comply with National Electrical Manufacturer’s Association (N.E.M.A.) requirements.

Indicate N.E.M.A. configuration for each applicable item.

16. Heating Equipment:

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

b. Steam heated custom fabricated equipment shall be a steam coil/heat exchanger design, and will include all necessary control valves, components, and moisture trap located and be installed and located in an accessible position.

17. Motors are to be totally enclosed type, except drip-proof type where not exposed to a dust or moisture condition; ball bearings, sleeve bearings acceptable on small timer motors; moisture resistant windings; horsepower and duty-cycle ratings as indicated.

18. Refer to drawings and individual equipment specifications for total electrical loads and ratings.

2.04 METALWORK FABRICATION

A. GENERAL FABRICATION REQUIREMENTS

1. Remove burrs from sheared edges of all sheet metal to eliminate cutting hazard.

Maintain flat, smooth surfaces, without damage to finish. Reinforce metal at locations of hardware and accessory attachments wherever metal is less than 14 gauge thickness, or requires mortised or recessed installation. Weld in place on concealed side of work. Reinforcements will not show on finished, exposed surfaces. Exposed screws or bolt heads, rivets, or butt joints filled with solder are not acceptable. Where fasteners are permitted, provide

Phillips head, flat or oval head machine screws. Cap threads with acorn nuts unless fully concealed and inaccessible. Provide nuts and lock washers where necessary or indicated. Match fastener material and finish with finish of metal being fastened. Where components of fabricated metal work are indicated to be galvanized or steel, and involve welding of the metal, complete the fabrication and clean all welding slag, then paint with a high-grade aluminum color, rust-preventative spray paint, such as C.H.G. #M92-

1012, or Rust-Oleum #V2185 “Hard Hat” Zinc Rich Cold Galvanizing

Spray.

B. WELDING AND SOLDERING

1. Materials 18-gauge or heavier shall be welded. Seams and joints are to be shop welded or soldered as indicated. Welds must be ground smooth and polished to match original finish. Where galvanizing has been burned off, the weld shall be cleaned and then painted with a high-grade aluminum color, rust-preventative spray paint, such as C.H.G. #M92-1012, or RustOleum #V2185 “Hard Hat” Zinc Rich Cold Galvanizing Spray.

Provide removable panels for access to mechanical and electrical service connections and components concealed inside equipment, but only where other means of access is not possible and not indicated through other work.

Where ends of equipment, rear or end splashes, shelves, etc., are open after fabrication, they are to be enclosed by forming metal and welding, adding filler sections, if necessary, to close entire opening flush to walls or adjacent fixtures or equipment.

2. Coved Corners: Stainless steel foodservice equipment shall have minimum

1/4" radius coves in horizontal and vertical corners, and intersections, and constructed to N.S.F. Standards.

3. Quality of Work. All work to be of the highest quality in the trade. Field verify all dimensions before fabricating, adjust where necessary to conform to building and job site conditions, neatly fit around pipes, offsets and other obstructions. Fabricate only in accordance with approved shop drawings.

Excessive distortion from welding will not be acceptable.

C. MINIMUM METAL GAUGES

Except as otherwise specified, fabricate exposed metal work of stainless steel, and of the following gauges: in no case shall metal be less than 20 gauge:

1. Table tops: 16 gauge

2. Table frames: 1 5/8" O. D. tubing

3. Counter tops: 16 gauge

4. Shelves: 16 gauge, except 18 gauge if less than 12” wide

5. Front Drawer/Door Panels: 18 gauge, double pan type

6. Single pan Doors and Drawer Fronts: 16 gauge

7. Enclosed base cabinets: 18 gauge

8. Enclosed wall cabinets: 18 gauge

9. Sinks and drainboards: 16 gauge

10. Sink compartment covers: 16 gauge

11. Exhaust Hoods: 18 gauge

12. Pan type Insets and Trays: 16 gauge

13. Removable covers and panels: 18 gauge

14. Skirts/Enclosure panels: 18 gauge

15. Closures and trim strips: 18 gauge

16. Hardware reinforcement: 12 gauge

17. Gusset plates: 10 gauge

18. Tray Slide: 14 gauge

D. FABRICATION METHODS

1. Work Surfaces: Fabricate to provide seamless construction by forming and welding, using welding rods matching sheet metal, or TIG-welding on stainless steel using S/S filler rods, grinding, and polishing to match surrounding surfaces. Where necessary for disassembly, provide waterproof field joints, with gaskets and concealed bolting. If Field-

Welded joint is indicated, provide straight, smooth raw edge. Reinforce work surfaces 30"

o. c. both ways with galvanized or stainless-steel structure members.

Reinforce edges not self-reinforced by forming. Sound-deaden the underside of work surfaces, including sinks.

2. Top Construction: Metal tops shall be one-piece welded construction, including joints only where absolutely necessary. Fasten tops to supporting frames, cabinet bases or structural members with C.H.G. Q361100 Series

S/S welded stud bolts (10-24 thread) and Q33-1024 zinc-plated hex nut/lock washers or Q31-1024 S/S cap nuts as specified. Properly designed bolt together field joints, trim strip, or other commercial joint material to suit requirements shall be used only where it is specified.

Welded Field Joints, where specified, will be welded, ground, and polished to match surrounding surfaces. Excessive distortion and color from welding will not be acceptable.

3. Structural Framing: Except as otherwise specified, provide framing of minimum 1" round pipe or tube, with mitered and welded joints and gusset plates, ground smooth. Use 16-gauge stainless steel tube for exposed framing and galvanized steel tube for concealed areas. Where indicated, hat channels of 1" x 4" x 1" are to be used, of gauge and material specified, and attached to tops as outlined in Section 2.04, D-2 above.

4. Field Joints: For any field joint required because of size of a particular item, use a butt-joint, reinforced with formed angles of same material on underside, attached with stud bolts as outlined in Section 2.04, D-2 above.

Bolt together with concealed stainless-steel bolts and nuts, with waterproof gasket between angles, and seal with food grade, NSF-listed silicone sealant (C.H.G. #M90-1012). If specified as field welded joint, TIG weld and fill with S/S filler rod, grind and polish to match surrounding material.

5. Open Pipe Bases: Unless otherwise specified, construct open pipe bases of

1-5/8" O.D., 16-gauge, type 304 stainless steel tubing. Fit legs with C.H.G.

#A10-0851 stainless steel adjustable bullet feet or A10-0854 stainless steel adjustable flanged feet with mounting holes as indicated. Legs are to be spaced sufficiently close enough together to support weight of items on top of table or counter, and in no case more than 6'-0” on centers.

6. Legs and Crossrails:

a. Equipment legs and crossrails shall be 1-5/8" O.D., 16-gauge, type

304 stainless steel tubing. Fit legs with C.H.G. #A10-0851 stainless steel adjustable bullet feet or A10-0854 stainless steel adjustable flanged feet with mounting holes as indicated. Crossrails are to be notched at end, and welded to legs as indicated. All welds are to be continuous, ground smooth and polished to match surrounding material; tack welds are not acceptable. Where flanged feet are specified, anchor to floor with either expanding driven in stainless steel pins or stainless-steel lag bolts with expanding anchors as indicated.

b. Stainless Steel Gussets to be C.H.G. #A16-0206, 16-gauge S/S exterior, to accept 1-5/8"O.D. S/S tubing, with Allen set screw for fastening and adjustment and reinforced with 12-gauge mild steel insert welded in interior. To be welded to framing members as indicated.

c. Legs shall be fastened to equipment with gussets, as follows: Sinks to have gussets TIG-welded to stainless steel channels (unless otherwise indicated), 14-gauge or heavier, anchored to either drainboards or sink bowls as indicated with stainless steel welded stud bolts as outlined in Section 2.04, D-2 above.

d. Metal Top Tables and Dish Tables to have gussets TIG-welded to stainless steel channels (unless otherwise indicated), 16-gauge or heavier, anchored to top with stainless steel welded stud bolts as outlined in Section 2.04, D-2 above.

e. Wooden Top Tables to have gussets TIG-welded to stainless steel channels, 16-gauge or heavier, anchored to underside of top with stainless steel screws through slotted holes to allow for top expansion.

7. Shelves: Construct solid shelves under pipe base tables of 16-gauge stainless steel, with 1-1/2" turn-down front and ends, with bottom edges turned in additional 1/2" @ 45-degrees, and 2" turn-up at rear, unless indicated otherwise. Notch and fully weld to pipe legs as necessary, ground smooth and polished to match surrounding material; tack welds are not acceptable. In fixtures with enclosed bases, turn up shelves at both rear and sides.

8. Sinks: Fully fabricated, 16-ga. Stainless Steel construction. Deep Drawn or stamped bowls are not acceptable. Bottoms creased and pitched toward drains. Form back, bottom and front of one piece, with ends and partitions welded into place. Partitions to be double thick,1"minimum space between walls. Multiple compartments shall be continuous on the exterior, with overlay 18-ga. Stainless Steel face panel. Cove interior vertical and horizontal corners of each tub not less than 3/4 inch radius, die formed. Outer ends of drainboards to have roll rim risers not less than 3 inches high. Punch rear splashes with holes for faucets as indicated 2-1/2” below top edge. Verify center-to-center spacing with faucet specified. Sink

Bowl rear walls to be punched for overflow drain head if so instructed in itemized specifications below.

9. Plumbing Fixtures:

a. Unless otherwise indicated, furnish lever or twist waste drains as specified on all sinks, C.H.G. D10/D50 series or equal, with removable flat strainers and 2” IPS outlet size. If basket drains are specified, will be all S/S construction, C.H.G. #E38-1012 (18-8

S/S) or equal. Handle (lever or twist, as specified) to extend to front edge of sink. Handle to be supported and protected by stainless steel bracket where indicated. No riveting, screws or soldering permitted to fit drains to sinks, with all parts of drains easily removable for servicing and replacement.

b. Water pans for hot food tables shall be fitted with 1” drains with chrome-plated brass stand pipes or manifolded together to a single gate valve for draining as indicated.

c. All faucets furnished with equipment included in this Section shall be lead free and comply with NSF Standard #61, Section #9. Where the itemized specifications list a faucet by manufacturer and model, the KEC shall verify that the listed faucet complies with this requirement. If the listed faucet does not comply, the KEC shall notify Consultant immediately and submit for approval a similar model which does comply, from the same manufacturer where possible.

10. Workmanship: 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. Fabricate only in accordance with approved shop drawings, showing pipes, obstructions to be built around, and location of utilities and services. Excessive distortion from welding will not be acceptable.

11. Enclosures: Provide enclosures, including panels, housings, skirts, trim panels, operating components and mechanical and electrical devices associated with the foodservice equipment, unless specifically indicated otherwise.

Where equipment is exposed to customer view, provide enclosure of service lines, operating components and mechanical and electrical devices.

12. Casework: Unless otherwise indicated, provide each unit of casework (base, wall, overhead and freestanding cabinets) with a completely enclosed metal cabinet, including fronts, backs, tops, bottoms, and sides. Bases shall be made of 18-gauge stainless steel, with 16-gauge bottoms and shelves. Unexposed backs and structural members are to be either S/S or galvanized. Provide adjustable standards for positioning and support of shelves in casework, unless otherwise specified as fixed or nonadjustable; bottom shelf of cabinet mounted on legs or as specified.

Turn back of shelf units up 1-1/2" and hem; front and sides to be turned down and hemmed also, welded at front corners, ground and polished to match. Reinforce shelf units to support a minimum 40 pounds per square foot loading.

13. Doors: Metal doors shall be double-cased stainless steel, 18-gauge with corners welded, ground smooth and polished. Inner pan shall be fitted tightly into outer pan with a sound-deadening material such as Styrofoam used as a core. The two pans shall be tack welded together and joints sealed. Door thickness to be 3/4"and is to be fitted with C.H.G.

Model No. P621010 pulls, or approved equal. Hinged doors shall be mounted on heavy-duty N.S.F. approved hinges, or as noted on plans or specifications. Wood doors are to be constructed as detailed. If Formica or other plastic surfaces are used, sides and backs must be laminated or sealed and varnished as specified on plans or specifications.

14. Drawer Assemblies: Assemblies shall consist of removable drawer body mounted in a ball bearing slide assembly with fully enclosed housing. Slide assembly consists of one pair of 200-lbs. Capacity, 300 series stainless steel, full extension, side-mounting, self-closing type, with stainless steel ballbearings and positive stops. C.H.G. S52-Series, or approved equal. To have side and back enclosure panels, front spacer angle, two drawer carrier angles, secured to slides and stainless-steel front. Drawer pulls shall be

C.H.G. Model No. P631012, S/S full grip type with frame beveled edge, or approved equal. Unless otherwise indicated, drawers for general storage are to have a removable 20” x 20” x 5” deep pan, either C.H.G.

#S812020 (stainless steel) or S80-2020 (heavy duty gray thermoplastic).

Drawers intended to hold food products shall be designed to hold standard

12” x 20” stainless steel or polycarbonate food pans up to 4” deep, in a stainless-steel assembly. Drawer fronts are double-pan construction, ¾” thick, 18-gauge stainless steel, welded, ground, polished. Back pan is tightly in-fitted, tack welded & sealed. Sound deaden with rigid insulation material.

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

15. Enclosed Bases: Where cabinets are to be curb base mounted, prepare for support on channel frame without legs, and for anchorage and sealant application, as required for a completely enclosed and concealed base.

16. Support from Floor: Equip floor supported mobile units with casters, and equip items indicated as roll-out units with manufacturer’s standard onedirectional rollers. Otherwise, and except for closed-base units, provide pipe or tube legs as specified, with adjustable bullet or flanged feet, with

1-1/2” adjustment range (concealed threading).

17. Shop Painting: Clean and prepare metal surfaces to be painted; remove rust and dirt. Apply treatment to zinc coated surfaces which have not been mill phosphate coated. Coat welded and abraded areas of zinc-coated surfaces with a high-grade aluminum color, rust-preventative spray paint, such as C.H.G. #M92-1012, or Rust-Oleum #V2185 “Hard Hat” Zinc Rich

Cold Galvanizing Spray. Apply 1.5 mil (dry film thickness) metal primer coating, followed by (2) coats, each1.0 mil (dry film thickness) metal enamel finish in specified brand & color.

18. Sound Deadening: Sound deaden underside of metal tops, drainboards, undershelves, cabinet interior shelves, etc., above the underbracing, reinforcing, or framing only.

2.05 REFRIGERATION

A. GENERAL

1. Furnish either single or multiple condensing units, or rack refrigeration system as specified or recommended by the manufacturer for particular items on equipment schedule. Furnish all components necessary for a complete installation of the system, including coils, receivers, compressors, motors, motor starters, mounting bases, vibration isolation units, fans, dryers, valves, piping, insulation, gauges, winter control equipment , etc.

3. All refrigerant and associated components shall comply with the 1995 requirements allowed on this Project. HFC refrigerants and components shall be used where available. HCFC refrigerants and components, with a minimum 2010 phase-out date, and intermediate replacement refrigerants are to be used only when HFC refrigerants are not available.

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