8-Klein ISD Epps Island Renovations 11400 Spec Book 050826 (1).pdf

PBK Architects Epps Island Elementary School Renovation Project No.250184 Klein Independent School District

. 11 40 00 - 1

SECTION 11 40 00 – FOODSERVICE

PART 1 - GENERAL

1.1 RELATED DOCUMENTS

A. All drawings, general, special and/or supplementary conditions, Division 01, specifications, and related documents apply to the work specified in this section.

1.2 SUMMARY OF THE WORK

A. Project and Location-The project is:

Klein ISD Epps Island Elementary School Renovation Spring, Texas

B. Acceptance of the Working Surface: Contractor executing work over the work of another contractor shall notify the Architect of any unacceptable conditions. If no notification is made, then beginning any work constitutes contractor’s acceptance of the prior work.

C. Field Verification of Dimensions: Prior to procuring materials or executing any work, contractors must site verify all dimensions of the building and are responsible for the accuracy of them. Add-ons or supplements will not be accepted for discrepancies in drawings and in existing conditions or for work executed under this contract. If discrepancies are found, contractor is required to submit them to the Architect or Surcana FSD for directions prior to proceeding.

D. Cutting and Patching: Excessive cutting is not allowed. Contractor is not permitted to cut

ANY structural members without the written approval of the Architect. Contractor shall leave all chases and openings straight, true and of appropriate size as may be required for the installation of his as well as other contractors’ work. After his work has been installed, he shall neatly fit around, close, repair, patch and point up to the satisfaction of the Architect.

E. Coordination: The GC, contractors and subcontractors shall coordinate their work with all Adjoining work and fully cooperate with all trades to further the overall advancement of the work. Each trade to provide all other trades with reasonable time for completion of their work and the storage of their materials.

F. Observation and Inspection: The Architect, Owner, Surcana FSD and/or their designee are to have acceptable and safe access to the site no matter the stage of the project to observe and/or inspect what they deem necessary.

G. Permits and Inspections: Procure and coordinate ALL permits, licenses and inspections that are necessitated by the work following all laws, codes, regulations, and contract requirements.

1.3 SCOPE

A. Scope to encompass the work specified, indicated, and deduced as part of Foodservice Equipment. If required, because of regional trade agreements and or restrictions, some parts of this work can be subcontracted to qualified contractors.

B. General Contractor is responsible for Related Work specified in other Sections.

C. Work consists of providing ALL necessary services, tools, equipment, material, and labor required for the installation as designated on the food service equipment plan and in

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 2 specifications including but not limited to uncrating, erecting, setting in place, leveled, trimmed, caulked, anchored, sealed, and made ready for final connection by the appropriate Division contractors. If specifications and drawings differ in any manner or ANY discrepancies are found, bidders must seek clarification from Architect and or Surcana FSD prior to bid. Contractor is responsible for providing equipment and the Work so that equipment is fully operational as designed and intended.

1.4 RELATED WORK OF OTHER CONTRACTORS

A. General Construction by Contractor:

1. All floor assemblies including finishes, openings, depressions, sleeves, curbs, and bases.

2. All wall and/or partition assemblies including finishes, openings, recesses, sleeves, furring and backing.

3. All ceiling assemblies including finishes, openings, soffits, access panels, fire separation and sleeves.

4. All roof assemblies including finishes, openings, curbs, platforms, and dunnage.

5. All structural supports or grounds for hanging or fastening of food service equipment assemblies as may be described in this section.

B. Plumbing by Contractor:

1. Water, gas, and steam supply systems, as required.

2. Sanitary and grease laden drainage systems.

3. Final plumbing connections including mounting of drains, faucets, pre-rinses, hoses and from point of connection on equipment to building plumbing systems and interconnections between equipment components. Install all hoses from utility raceways to connection points on equipment.

C. Grease traps as required.

D. Indirect drain line runs from equipment items to nearest floor drain or floor sink as required.

E. Gas, water, and steam pressure reducing valves and all other fittings as required.

F. Gas shut off valve(s) as required for vent hood fire suppression system and gas regulators on Individual pieces of gas fired equipment in accordance with the manufacturer's recommendations are to be provided by the Kitchen Equipment Contractor and installed by the Contractor.

G. Kitchen equipment contractor to furnish faucets with nipples, elbows, supply lines and valve stops, drains and/or splash mounted vacuum breakers, etc. for each equipment item as specified. Items to be installed by the Contractor.

H. Indirect wastes shall be chrome plated and are to drip over and into floor drains. Where drains and/or supply lines run under equipment provide the proper support from the underside of the equipment to eliminate interference with cleaning and/or maintenance.

I. H.V.A.C.

1. Contractor to provide and install all necessary components as may be required for the exhaust/make- up air system(s) and condensate exhaust air system including but not limited to the fans (unless provided by the Kitchen Equipment Contractor), ducting, gas shut-off valve(s), curbs, penetrations, dampers, controls and/or switches unless

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 3 otherwise specified herein.

2. Contractor to provide and install as required rated chase(s) as well as other separations as may be required.

J. Contractor to provide and install all heating, ventilating, and air conditioning systems except as otherwise specified in this section.

K. Electrical by Contractor:

1. All electrical distribution, lighting, and power systems except otherwise specified in this section.

2. Final electrical connections and inter-connections including labor and materials from point of connection on equipment to building electrical systems and required interconnections between equipment components.

L. All electrical materials including wire, conduit, over current protection, main switches, safety cut-outs, shunt-trip breakers, disconnect switches, lightning control devices, surge protectors, uninterruptible power units and controllers.

M. Shunt-trip breakers and/or contactors and all conduits for shut down of electrically operated cooking equipment and/or ventilation equipment as required for vent hood fire suppression system.

N. Empty conduit systems for refrigeration system, as specified and/or shown on food service drawings.

O. Empty conduit system for point-of-sale system, as specified and /or shown on food service drawings.

P. Empty conduit system for fire suppression system, as specified and/or shown on food service drawings.

Q. Furnish and install switches and/or disconnects within equipment, contactors, combination Starters with fused disconnects, controls and similar items necessary for the safe and proper operation of the equipment and for compliance with all N.E.C.

R. All switches, disconnects, and/or control devices shall be safely accessible.

S. Kitchen Equipment Contractor to secure cords to the underside of the equipment on portable and/or movable equipment as to allow ease of maintenance or as required by the Owner.

T. Install all electrical cord sets provided by the Kitchen Equipment Contractor as part of the foodservice equipment. Install all cord sets from utility raceways to their connection points on the equipment.

1.5 EQUIPMENT FURNISHED / INSTALLED BY OTHERS

A. Acquire physical info and utility requirements of Owner-Furnished/Owner-Installed equipment. Coordinate requirements with the building utilities and rough-in drawings/provisions and incorporate details into submittal drawings. Same for ALL Vendor or Purveyor furnished equipment.

1.6 WORK INSTALLED BUT FURNISHED BY OTHERS

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 4

A. Acquire and coordinate utility requirements of Owner Furnished/Contractor Installed equipment with the building utilities and rough-in drawings/provisions. Coordinate the delivery and installation of such equipment no later than 3 months prior to before equipment is required. Treat equipment receiving / installation as if it is being provided under this 11400 section.

1.7 RE-USED EXISTING EQUIPMENT

A. Utility disconnection and re-connection: under Divisions 22 and 26.

B. Disassembly, removal, transportation, and relocation: under this Section and scheduled with General Contractor. Owner’s representative must be present, coordinate date / time with owner.

C. Thoroughly clean inside and out prior to relocation.

D. Review functional parts (e.g., doors, controls, heating elements, compressors, etc.) and submit report of required repairs and estimate of cost.

E. Existing equipment not scheduled for reuse is to be carefully removed under this Section, at the Owner's direction.

F. Removal or replacement of existing equipment is to be scheduled for times of least interruption and inconvenience to the foodservice operation. Submit proposed schedule of time frame, task sequence and operation for approval prior to starting work.

1.8 QUALITY ASSURANCE

A. Equipment and installation of the work must comply with ALL applicable laws, statutes, building codes and regulations of public authorities/local jurisdictions. Equipment must meet individual organizational standards below and bear their labels as applicable. Contractor to furnish proof of listings with initial submittal.

1. National Sanitation Foundation (all equipment).

2. National Electrical Code (on applicable equipment).

3. Underwriter’s Laboratories (on applicable equipment).

4. American Gas Association (on applicable equipment).

5. National Fire Protection Association (on applicable equipment).

6. American Disabilities Act (all equipment)

7. Department of Energy (on applicable equipment).

8. Environmental Protection Agency (on applicable equipment).

B. If the project is outside of the US, equipment and the work must comply with any and all governing codes and regulations that may be required by the local Authority Having Jurisdiction.

1.9 ALTERNATES/SUBSTITUTIONS & APPROVED EQUALS

A. Specified items and brands are meant to be the Basis of Bid. Any other brands, including those which may be listed as "Alternates" or "Approved Equal," must conform to the specifications, size, accessories, etc. of the primary brand. Contractor to make any adjustments in space, utilities and construction as necessary for the alternate/substitutions to meet the original brand specs as designed at contractors own expense. Equipment in similar group or category to be

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 5 same manufacturer brand.

B. Proposed Substitutions:

1. Submit no later than 10 business days before bid date.

2. Submit proposed substitutions with spec sheet and manufacturers drawings detailing any modifications necessary to conform with specified brand.

C. Substitutions with prior approval:

1. Submit on separate proposal form with each item’s monetary additions or deletions and the required documentations called out in B-02 of 1.9. Provide all services necessary to make adjustments in space, systems, utilities etc. and all costs associated that will be incurred by acceptance of said substitution ALL at contractor’s expense.

2. Owner reserves the right to accept or reject any or all substitution proposals before execution of Contract.

1.10 INTERPRETATION OF DOCUMENTS

A. Specifications and drawings are provided as the foundation for procurement, erection, start-up, and adjusting of all equipment under this contract. Requirements in Sections 1 through 4.4 establish the baseline specifications for all items; where Section 4.5 includes item-specific requirements. Specifics called out in Section 4.5 are to supersede Specifications in all other sections.

B. Plans and specifications are to be considered in conjunction with one another. When items and/or work are required by one but not by the other, contractor is to provide as though required by both. If specifications and drawings differ in any manner or ANY discrepancies are found, bidders must seek clarification from Architect and or Surcana FSD prior to bid.

Contractor is responsible for providing equipment and the work so that equipment is fully operational as designed and intended.

C. If the drawings disagree in themselves, or the specifications with the drawings, the higher cost, better quality, and greater quantity of the work, items and or materials shall be completed without additional costs to the Owner.

D. In the course of bidding, contractors’, suppliers’ or vendors’ questions relating to construction documents will be answered by an addendum.

E. Following Award:

1. Confirmation of Construction Document requirements will be provided by Clarification Bulletin.

2. Request for Information Bulletins submitted by Contractor are to include Contractor’s proposed resolution.

1.11 WARRANTY

A. All items on project to have a one-year parts and labor written warranty starting from the date of Substantial Completion. Wearable items such as door gaskets, light bulbs and or component replacements due to improper maintenance or cleaning are excluded.

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 6

C. Refrigerated Equipment: Provide three-year parts and labor (excludes walk-in assemblies and systems).

D. Compressors: Provide 5-year parts warranty

D. Provide a list of local factory authorized warranty service agents with the corresponding equipment data for all items on project. Include all contact details required to setup a service call.

1.12 SUBMITTALS

A. General Requirements:

1. Submit shop drawings, samples and brochures simultaneously in one complete submittal.

2. Equipment List: Submit an itemized list of equipment to be furnished under this contract, to include manufacturer's name and model number, along with all necessary and/or required options and/or components, for each piece of equipment necessary.

B. Samples:

1. Provide all samples of materials for test purposes/ comparisons and approval. Samples used for testing shall not be used on the work without the written approval of Surcana FSD / Architect. Submit color/pattern selection samples of ALL solid surface finishes, polymer products, laminates, paint, stain, vinyl surfaces and tile for approval prior to use and or fabrication.

2. Samples may be retained by Surcana FSD, the Project Architect or the Owner as a matter of record without any additional compensation to the Contractors.

3. Owner to provide all samples as required to Kitchen equipment contractor to ensure proper sizing of dispensing equipment specified and or warewash and holding equipment as applicable (cups, glasses, pans, trays, dishware, etc.).

C. Brochures:

1. Provide brochures for review showing each piece of standard manufactured equipment, complete with all details and/or descriptions of the manufacturer's specifications. Continue submitting until approval from Surcana FSD is achieved. If Surcana has already “ Approved As Noted “ the documents and the contractor would like to make changes and have Surcana Re-Review, Surcana will charge an Hourly Fee to the Contractor for Re-Reviewing an already Approved Document.

2. Hard copy brochures are to be bound in booklet form in three ring binders delivered at the demonstration and start-up to include the following:

a. A separate data sheet for each component or item of equipment indicating item number, description, quantity, manufacturer, model number, finishes, modifications, options, and utility requirements.

b. Catalog specification sheet and / or manufacturer's specifications and drawings complete including accessories. Arrange booklets so those items are in numeric order in accord with the contract documents with each page numbered in relation to that item. Include with each specification sheet and/or drawing a copy of the warranty information, operations manual and service information. Also include a completed contractor's and the food service equipment contractor's guarantee and warranty.

3. Provide (1) complete bound set of operator’s manuals and maintenance instructions containing complete description, wiring diagrams, operating data and other information pertaining to the proper operation and up-keep for the specified items of mechanical equipment having motors or other moving parts. After approval provide (3) record copies

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 7 in a three-ring binder clearly numbered with the item number as per the food service equipment plans. Include names, addresses and telephone numbers of authorized service agencies for all items with mechanical equipment as well as information of local rep.

D. Shop, Rough-in, and/or Mechanical Connection Drawings:

1. Kitchen equipment contractor to provide (1) blueprint and (1) reproducible set of shop drawing prints for review and comments by Surcana FSD. The one (1) reproducible print with comments noted will be returned for correction. Continue resubmitting as noted above until final approval is achieved. If Surcana has already “ Approved As Noted “ the documents and the contractor would like to make changes and have Surcana Re-Review, Surcana will charge an Hourly Fee to the Contractor for Re-Reviewing an already Approved Document. Upon final approval submit prints as required per Architect’s requirements.

2. Kitchen equipment contractor to prepare rough-in drawings locating all equipment (new, existing, or as provided by owner) shown on the contract documents. The rough-in requirement drawing included in these documents are provided as an instrument of service and are not to be used for construction and/or reproductions. Provide (7) 1/4" scale drawings on sheets the same size as contract documents showing, with vertical and horizontal dimensions, the required rough ins (including sleeves and conduits) for electric, gas, water, steam, sanitary waste, refrigeration, ventilation, condensation drain lines, air and exhaust connection nd wood backing for wall mounted fixtures and equipment. Show details, sections, and characteristics for slab depressions and/or other features and/or installation including data for all services in each area. Locations of equipment shall allow for traps, switches, and/or other final connection requirements. All drawings shall include floor plans showing equipment as per the contract documents, elevations, details, and sections.

3. Provide complete plans with dimensions showing locations and elevations of all plumbing, electrical and mechanical rough ins each with their own respective sheets. Use same symbols, connection numbers, and dimensioning system as indicated in Contract Documents (scale 1/4”). All engineering requirements are to be updated as required to accommodate the provided equipment and or match the contract documents. Kitchen equipment contractor is responsible for the coordination of any MEP revisions to accommodate the provided and proposed equipment. The kitchen equipment contractor is responsible for any cost associated with equipment substitutions.

4. Provide complete plans and details showing locations and elevations of all depressions, bases, curtain walls and hoods and any critical wall dimensions. Use same dimensioning system as indicated in Contract Documents (scale 1/4").

5. Prior to fabrication, kitchen equipment contractor to submit fabrication shop drawings for approval. Shop drawings showing plan and elevations to be 3/4" scale, sections shall be 1-1/2" scale covering all fabricated items. Drawings to show location of equipment to be coordinated with each item such as boosters mounted below dish table, disposers under sink compartments.

6. Fabrication details must identify all metal gauges, hardware, trim, electrical parts, special fitting and other components by manufacturer's name and model number.

7. Foodservice Submittal Documents are to be signed by the kitchen equipment contractor to indicate they have been reviewed and coordinated with submittals by electrical, plumbing, mechanical, millwork or other trades and meet all contract requirements. Foodservice Submittal Documents, which are not stamped and approved by the kitchen equipment contractor will be returned to as "NOT REVIEWED". The kitchen equipment contractor will be required to resubmit after review, as stated above.

E. Checking:

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 8

1. Checking of rough-in drawings, shop drawing, details, and equipment by Surcana FSD is for design concept only and does not relieve the kitchen equipment contractor or Contractor of responsibility for compliance with design drawings, details and specifications, verification of utilities with equipment requirements for conformity and location and verification of all dimensions of equipment, building conditions or reasonable adjustments due to deviations. Drawings shall be prepared on the Foodservice Equipment Contractor's sheets. Drawings of any part created by photograph, paste-up, or other methods using Surcana FSD and/or Architect's drawing(s) and / or details is a violation and will be returned for re-submittal. Kitchen equipment contractor will assume responsibility for the proper locations and sizing of sleeves, conduits, and depressions for the various equipment requirements. Kitchen equipment contractor is responsible for making multiple field inspections to verify the rough-in locations prior to the pouring of concrete, the closing of walls, etc. Kitchen equipment contractor shall compensate other trades for any relocation of rough-ins.

F. Distribution:

1. All prints are to be delivered in a mailing tube. After checking, supply the specified number of distribution prints for record purposes. All CADD drawings shall be on thumb drive with all drawings formatted as a *.dwg or *.dfx file.

1.13 SERVICE MANUAL

A. Provide (3) complete bound set of operator’s manuals and maintenance instructions containing complete description, wiring diagrams, operating data and other information pertaining to the proper operation and up-keep for the specified items. Number with the item number as per the food service equipment plans and include specification sheet and manufacturers shop drawings. Include names, addresses and telephone numbers of authorized service agencies for all items with mechanical equipment as well as information of local rep. If available, provide video recorded instructions explaining operation and maintenance.

1.14 VERIFICATION AND COORDINATION OF PROJECT / DATA

A. Utilities Rough-in Drawings and field verifications to be completed within four weeks after approval to proceed and prior to concrete pour. Review contract drawings and submittal data for correctness and entirety and advise Architect of conflicts and suggested modifications.

Coordinate work with other subcontractors and verify the installed utility proportions and locations are accurate and acceptable.

B. Review critical systems/components for application, performance and capacity and submit calculation worksheets with initial submission of brochure/rough-in drawings, with all proposed adjustments noted, including:

1. Exhaust hood removal/supply air volume, velocity, static pressure, duct collar sizes, locations, exhaust hood fire suppression system and its components locations.

2. Refrigeration Systems capacities/sizes, quantities, and refrigerant piping distances/sizes.

3. Locations of Vacuum Breakers and floor troughs/trench drains.

4. Wastewater conservation measures required by applicable guidelines/codes

5. Gas, water and steam/condensate and chilled water line sizes and manifold configurations.

6. Diameter and length of flexible connector lines for fixed movable gas appliances.

7. Fabricated Equipment load center panels (individual and total amperage calculations and circuit balance).

8. ADA compliance of workstations, service positions, walkways, etc.

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 9

C. Ceiling suspended equipment or fixtures: verify and coordinate dimensions/location of support framing/hangers with General Contractor. All material and installation below 12'-0" above finished floor to be a part of Section 114000.

D. Dimensional Liability: acquire accurate measurements for exact fit of equipment. Dimensions Indicated in contract documents are as accurate as can be determined at the time. Field verify all measurements and conditions at the site before fabrication or delivery of equipment.

Inform the Architect of any variances from the dimensions shown.

E. All equipment must be fabricated to allow delivery and installation thru finished corridors and openings. Clarify and understand site limitations for handling/moving/installing equipment and components within the building and coordinate with General Contractor.

F. Clarify dimensions and layout of walk-in assemblies and dry storage areas to allow for specified shelving/dunnage sections. Advise Architect of any discrepancies between the contract documents and confirmed conditions.

G. Review mobile equipment required to fit into or thru fixed equipment (dollies, pan racks, dispensers etc.) to ensure compatibility at time of initial shop drawing submittal. Stipulate any conflicts and with proposed solution or modifications.

H. If necessary, relocate work as to coordinate associated items at no charge if no extra work is involved.

PART 2 - PRODUCTS

2.1 MATERIALS / COMPONENTS

A. Stainless steel to be Type 304 with a #4 finish.

1. Stainless steel seams/connections are to be TIG welded. The welds are to be ground smooth without deficiencies and polished to match finish of abutting material.

2. Stainless steel grain direction of horizontal stainless-steel surfaces (including backsplashes) to run “East West “.

B. Sound Deadening-Apply NSF gray latex sound deadener for large brushed/rolled sections and Tacky Tape butyl sealant between tops, channels and between all framing members of all fabricated equipment.

C. Laminates/Solid Surfaces/Tile: color, pattern, style, and thickness selected by Architect.

D. ID plates, labels and tags: All to be made of phenolic material and engraved with item function ect. Secure with stainless screws or plastic cement.

E. Casters

1. Fabricated fixtures with “Open Base” construction: Jarvis and Jarvis Model No. 5-405- 113P-NSF swivel casters with grease seals on forks and wheels; Zerk fitting in swivel;

two casters: Model No. E-75 Vertilock brakes. All casters: B-7” rolling bumpers with stainless steel top discs.

F. Cutting Boards: ¾” thick Read Products, Inc. cutting board, size as indicated.

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 10

2.2 PLUMBING / MECHANICAL REQUIREMENTS

A. Plumbing Fittings and Components- Items provided in this section are:

NOTE: FITTINGS AND COMPONENTS EXPRESSED IN ITEMS 1, 2 AND 3 ARE PROVIDED

LOOSE FOR INSTALLATION BY DIVISION 22 AND OR 23

1. Control valves, equipment pressure regulators for gas, steam,water and vacuum breakers as needed on foodservice equipment (provide in chrome-plated when exposed).

2. ALL faucets drains without connected overflows (unless specified differently) ,11400 fill faucets and hose assemblies specified / shown on drawings.

3. Properly sized commercial water hammer arrestors for all foodservice equipment with solenoid-operated water valves.

4. Extensions of indirect waste fittings to open-sight floor sink or floor drains from sinks, under bar equipment, and food holding components of serving counters with drains (food wells, cold pans, frost tops ect that do not have condensate evaporators) provided and installed by Division 22.

5. Drains: paint with aluminum paint when exposed, use type “K” copper when concealed with piping brackets and supports beneath/within fabricated equipment.

6. Closed Base Bodies: removable 18 gauge stainless steel closure panel at plumbing penetrations, under top.

7. Control valves on Open Base fixtures: mounted on 14 gauge stainless steel panel with 3½” setback from counter top edge/rim to face of control handle.

8. Fill hose/faucet at support pedestals or Closed Base Body: installed in a 15” x 18” x 5” deep recessed mounting panel. Panel bottom: sloped on a 60o angle, with 3/8” stainless steel rod hanger-bracket for hose.

9. Water filtration system:

a. Everpure filters for ALL water connected foodservice equipment sized by manufacturer unless specified otherwise.

B. Gas-Heated Equipment Fittings and Components: provided under this section:

1. Fixed Equipment: Dormont brand KIT2S double swivel with restraining cable gas hose kit sized per equipment requirements. Approved equal: T&S. Gas valve sized per equipment requirement.

C. Final Plumbing Connections Provisions.

1. Fabricated equipment containing components, fittings and/or devices indicated on Foodservice connections drawings to be connected to the building systems: each component, fitting or group thereof pre-piped to a utility compartment for final connection by Division 22. Refer to drawings for capacities.

2. Field-assembled equipment (e.g., prefabricated walk-in refrigerator/freezers, exhaust hoods, warewash machines, convection ovens, etc.): plumbing components completely interconnected under this Section for final connection arrangements indicated on Utility Connection Drawings.

3. All plumbing final connection points of equipment shall be tagged, indicating:

a. Item number.

b. Name of devices or components.

c. Type of utility (water, gas, steam, drain, chilled water).

D. Ducts and Vents.

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 11

1. Exhaust hoods which are furred-in to ceiling: 2” high duct collar for final connection to duct system.

2. Warewash machines equipped with integral vent cowls or extended hoods: furnished with 18 gauge stainless steel seamless duct risers to 6” above finish ceiling for final connection. The duct: trimmed at ceiling with 16 gauge stainless steel angle flange with all corners welded.

2.3 FOODSERVICE EQUIPMENT REFRIGERATION SYSTEMS

A. Installed with all the components and fluids needed for the proper operation of the system.

1. Self-contained and manufacturer installed systems: set to proper operating temperature that is required to meet ALL codes.

B. Walk-In Refrigeration System Components:

1. Unit coolers: specified quantity and model, ceiling hung by 1/2" o.d. nylon bolts with stainless steel washers and nuts. Insert hanger bolts through plastic sleeve and seal penetration airtight.

2. Unit cooler drain fittings: positioned as indicated on drawings. Install cast tee fitting on drain-pan outlet with union, clean out plug and extend 1" copper drain-line through wall panel to air gap fitting or floor drain.

3. Slope drain-line 1/2" per foot, trap at exterior of assembly and turndown into drain.

Manifold drain lines of adjacent compartments wherever possible.

4. Install plastic sleeve through compartment wall, seal around drain-line and install stainless steel escutcheon with setscrew.

5. Heat exchanger: on all unit coolers; in proper size.

6. Electric drain-line heater cable: on all unit coolers operating below 36 degrees F, installed from drain-line fitting to wall penetration. Heater cables: minimum rating of 30 watts/ lineal foot, 120 volt. Wrap drain line with maximum of 2" loop spacing and wire to unit cooler for continuous operation.

7. One (1) evap fan door activation switch to shut off evap coils when door is opened.

C. Refrigeration System Installation:

1. Refrigerant lines: Type "L" hard copper tubing. Fittings: wrought copper or brass designed for use with high temperature solder. Piping joints: made with silver solder (Sil-Fos). Piping: properly suspended from and anchored to the structure with adjustable hangers 6' o.c. maximum. Suction lines: sized to have maximum pressure drop of two pounds in medium temperature systems; one pound in low temperature systems. Liquid lines: sized to give maximum pressure to prevent trapping of oil. Rigid insulation: 1" thick Armstrong Accotherm (1-1/2" thick at low-temp) with factory applied fire retardant jacket and vapor barrier on all suction lines.

2. Cover exterior refrigeration lines with aluminum jacketing. Seal any openings where lines pass thru exterior walls with expanding foam. Paint silver to match aluminum jacketing.

D. Evacuation and Charging:

1. After completion of the pressure test, the system should be evacuated using an a method that meets all codes/requirements. Connections for evacuation to meet manufacturer's recommendations.

2. Charging subsequent to the initial charge, which is contained in the condensing unit:

given through the charging valve in the high side passing all the liquid refrigerant

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 12 through a charging dehydrator. All charging lines and gauges: purged of air prior to connection with system. After the system is fully charged: started and placed in full operation.

E. Refrigerant Leak Detection Systems

1. In the City of Houston and any other jurisdiction with similar requirements, when the quantity of refrigerant in the system dictates the necessity for a refrigerant leak detection system, this system shall become the responsibility of the foodservice contractor.

2.4 PLUMBING TRIM

A. Faucets: furnished for all sinks or equipment requiring open water supply.

B. Fill Faucets: furnished for appliances requiring open water supply. Unless otherwise noted in Part 4 – Equipment Schedule, provide T&S B-0167 faucet assembly complete with flex hose, spray head, valves and ect.

1. Drain Fittings: furnished for all sinks or equipment requiring removal of liquids. Install specified chrome-plated or stainless-steel fittings in die-stamped openings with washers and locknuts. Solder may be used as a sealer but shall not be applied to the top surface of the drain fittings.

2.5 ELECTRICAL REQUIREMENTS

A. All electrical systems, components and accessories within the work of this Section: certified to be in accordance with NEC 70 and ALL National and local codes.

B. Electrical Fittings and Components: provided under this section as follows. Coordinate foodservice equipment loads, voltage and phase with building system and confirm any existing or Owner furnished/Owner Installed equipment requirements.

C. Cord and Caps.

1. Coordinate all Foodservice Equipment cord/caps with related receptacles.

2. All 120 volt “plug-in” equipment shall have Type SO or SJO cord and plug with ground wire fastened to frame/body of item.

3. Cord lengths for fixed equipment: adjusted to eliminate loose-hanging excess.

4. All non-fixed plug-in “buy-out” equipment: Hubbell configuration, ratings as required.

5. All mobile electrical support equipment (heated cabinets, dish carts, etc.) and counter appliances mounted on mobile stands (mixers, food cutters, toasters, coffee makers, microwave ovens, etc.): 8’-0” cord length with cord-hanger strap secured to rear of equipment or mobile stand.

D. Switches and Controls.

1. Each motor-driven appliance or electrically heated unit: equipped with control switch or starter per Underwriters’ Laboratories, Inc. with low-voltage and overload protection.

2. Equipment which is not provided with built-in circuit breakers or fused terminal block and is indicated on Utility Connections Drawings to be directly connected to the building electrical system: a NEMA 4 stainless steel disconnect switch furnished and installed by Division 26.

3. All remote manual starters, disconnect switches, magnetic contactors or starters and push-

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 13 button stations: NEMA Type 4 enclosure; NEMA Type 1 enclosure only when installed in a Closed Base Body.

E. Heating Elements.

1. Electrically heated equipment: thermostatic controls.

2. Water heating equipment: equipped with positive low-water shut-off.

F. Receptacles and Switches.

1. Receptacles installed in vertical panels of support pedestals or Closed Base Bodies:

installed in 12” x 8½” x 3” deep recessed mounting panel sloped on 60o angle and turned up to top of opening.

2. Pre-wire receptacles in closed base fixtures to a junction box installed within 6” from bottom of utility or compressor compartments.

3. Receptacles mounted on Open Base fixtures: installed on 12” x 10½” x 4½” deep 14 gauge stainless steel panel with returned ends and sloping recess. Secure panel to underframe of fixture top.

4. Pre-wire receptacles on open base fixtures to a junction box secured to a leg or mounted on underside of lower shelf. Vertical runs of wiring: made in rigid conduit or within the tubular leg (VERIFY which method prior to construction).

5. Receptacles installed in/on fabricated equipment: Hubbell, Inc. assemblies horizontally mounted in a metal box with stainless steel cover plate.

6. Switches installed in/on fabricated equipment: Hubbell, Inc. with metal box and stainless-steel cover plate. Switches: pre-wired to the controlled device and to a junction box installed within 6” from bottom of utility or compressor compartment. All refrigeration system switches: installed within the compressor compartment near the door opening.

7. Load centers installed in/on fabricated equipment to have all fixture components pre-wired to load center with balanced phase loading. Load center: ready for final connection by Division 26 and flush-mounted within utility compartment rear panel, set back 8” from access door. All breaker/device information typewritten on circuit schedule in load center door (number corresponding breaker/device) with enclosed schematic wiring diagram of fixture components.

G. Light Fixtures.

1. Light fixtures with lamps installed in/on fabricated or field-assembled equipment: pre-wired to a junction box for final connection (continuous-run fixtures when indicated).

2. Display Lights: install LED light fixtures full-length of Display Stand and Serving Shelf with stud bolts and pre-wire through support posts to an apron-mounted switch.

3. Heat Lamps: installed to underside of serving shelf assemblies. When multiple 24” heat lamps are specified, provide maximum length heat lamp chassis. Install all switches remote from lamps.

4. Walk-In Assembly Light Fixtures: electrically connected through the hub fitting located on the top of the fixture. All horizontal conduit: above ceiling panels. Install plastic sleeve through ceiling panels for electrical conduit. Seal sleeved penetrations airtight at both sides of panel. Lights to be LED style provided by Kitchen Equipment Contractor for installation by electrical contractor.

H. Final Electrical Connection Provisions.

1. Fabricated equipment containing electrically operated components or fittings indicated on Utility Connections Drawings: direct connected, with each component, fitting or group pre-wired to a junction box for final connection by Division 26. Refer to drawings for

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 14 circuit loading.

2. Fabricated equipment containing electrically operated components and/or devices indicated: circuit-breaker load center with each component or device pre-wired to a separate circuit breaker for balanced phase loading and single final connection by Division 26.

3. Field-assembled equipment (e.g., prefabricated cold storage assemblies, exhaust hoods, warewash machines, etc.) shall have electrical components completely interconnected in this Section for final connection arrangements as indicated on Utility Connections Drawings by Division 26.

4. Pre-wire the following groups of cold storage assembly electrical devices to a top-mounted Junction box for final connection by Division 26 per compartment grouping (unless otherwise indicated).

a. Light fixtures and switches; heated pressure-relief vent.

b. Door/jamb heaters.

c. Evaporator fans, defrost elements and drain line heaters.

5. All electrical final connection points of equipment shall be tagged, indicating:

a. Item number.

b. Name of devices on circuit.

c. Total electrical load.

d. Voltage and phase.

I. Lamps: in all Foodservice Equipment containing light fixtures. Refrigerator or heated cabinets:

To be LED style and shatter proof or enclosed in suitable enclosure to eliminate possibility of broken glass coming into contact with food or surfaces around the food zone.

2.6 CUSTOM - FABRICATED / ASSEMBLED UNITS

A. All pieces fabricated under this section are to be built by the same manufacturer.

B. Mechanical or electrical operating components or products integrated into a fabricated fixture:

Provide the specified ventilation and service access required or recommended by the manufacturer. The service access panel(s) size and placement is to permit easy lubrication, adjustment or replacement of all moving parts and is to be indicated on fabrication shop drawings.

2.7 COUNTER / TABLE TOPS

A. 14 gauge stainless steel; all free edges turned down 2” with ¾” tight hem at bottom. Free corners: rounded on ¾” radius.

B. Marine edges: turned up ½” on 45o angle and turned down 2” with ¾” tight hem at bottom.

C. Provide stainless steel insulated raised platform in front of hot wells.

D. Tops abutting high fixtures or walls: cove up specified height and slope back 1½” at top on 45o angle; 2½” slope where piping occurs. Turn down 1” at rear of splash and close ends to bottom of top turn- down. Secure splash turndown to wall with 4” long 14 gauge stainless steel “Z” clip anchored to wall, 36” o.c.

E. Freestanding tables and all serving counter splash-risers: turned back on 90o angle with 1” turndown at rear.

F. Understructure materials/bracing of tops to use a 1½” x 1½” x 1/8” galvanized steel angle

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 15 welded frame with cross bracing at every 20” spacing maximum. Use 12 gauge stainless steel pads where leg gusset welds to frame and paint frame with rust resistant gray semi-gloss enamel. Secure top to frame with ¼” studs welded every 8” maximum with chrome-plated washer, lockwasher and capnut. Studs: such length that cap nuts can be made-up tight, bringing top down snugly on angle frame eliminating all vibrations or “oil-canning”.

G. Tops: 1½” overhang at free sides of underframe or Closed Base Body.

H. Mockett Model No. SG5-26D satin chrome grommet assembly or integrally welded stainless steel flange or inverted gusset where service utilities or support posts penetrate or adjacent to tops, ground and polished to match top.

I. Extend underbracing members to wall, turn down 6” and anchor to wall when specified to be mounted on leg/bracket assembly.

J. All openings in tops: 3/16” high raised die-formed edges.

K. All top openings for pans or inserts: 20 gauge stainless steel, watertight liners, 8½” deep, secured to underside of counter top.

L. All “built-in” and “drop-in” counter equipment/appliances: with framing members at perimeter of opening.

2.8 DRAWERS

A. Liners: Component Hardware # S81-2020-C (20” x 20”), easily removable with drawer in fully extended position.

B. Drawer Frame: 16 gauge stainless steel flanged out at top. Weld the frame to double-paneled 16 gauge stainless steel drawer front with full-length recessed pull at top with closed ends.

C. Channel-formed horizontal pull: ¾” turndown at front and ends with ½” tight hem. Front edge of pull: flush with face of drawer. Recess behind pull: sloped up on 60o angle, terminating 1” below bottom edge of pull.

D. Mount drawer frame on Component Hardware # S52-2022 slides, with solid nylon rollers, full-depth of fixture. Secure slides to body or brackets to eliminate lateral movement in extended position. Refrigerator drawers: Component Hardware Model No. S52-2024 stainless steel slides.

E. Drawer enclosure in an Open Base Fixture: 18 gauge stainless steel flanged out at top for attachment to underside of table top. Lower edge of enclosure is flanged in toward open bottom. Mount drawer slides to enclosure and brace as required. Face of enclosure is to be same length and height of drawer face. Provide ¾” deep offset in front of enclosure and 2½” from underside of tabletop for flush-fitting appearance. Drawer enclosure on freestanding fixture: full depth of table framing.

F. Drawer enclosure in a Closed Base Fixture: completely partitioned from adjoining area.

Drawer front: flush-fitting with face of body.

G. Cash Drawer: integral stainless-steel body, 3” deep.

2.9 HOT WELLS

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 16

A. If well model and manufacturer are not specified within detail of that item number, use Wells #BMW-206RTDU. Remote mount well controls to single stainless panel to house it and controls for sneeze guard lights and heat. Provide detail of construction and mounting location prior to construction or KEC will be responsible for any associated cost to modify to Surcana’s approval.

2.10 SINKS

A. 14 gauge stainless steel; all interior corners (horizontal/vertical) coved on ¾” radius with 1½” wide double-walled partitions with flat tops between compartments.

B. Continuous exterior panels of multiple-compartment sinks: 14 gauge stainless steel filler panel welded, ground and polished between compartments.

C. Sinks with dimension larger than 20” x 20” (no overflow): score and slope sink bottom ½” to die-stamped opening fitted with Krowne # 22-507 rotary drain with tailpiece. 14 gauge stainless steel bracket: welded to sink bottom for drain stem with 1½” handle clearance.

D. Sinks with overflow: score and slope sink bottom ½” to die-stamped opening fitted with Krowne # 22- 507 rotary drain with connected overflow and tailpiece. 14 gauge stainless steel bracket: welded to sink bottom for drain stem with 1½” handle clearance.

E. Where sinks are installed in fixture with Closed Base Body, provide a Krowne # 22-507 rotary drain with connected overflow and tailpiece. (Sinks with dimension larger than 20” x 20” in Closed Base Body will not have overflow fitting.) 14 gauge stainless steel bracket: welded to sink bottom.

F. When single-hole deck-mounted faucets are specified, install overflow fitting into side wall of sink compartment and provide ell-fitting in connecting tubing.

G. Flush Covers when specified: ½” thick Read Products/ Richlite cutting board with all corners and edges eased and two 1” finger holes. Support clips: ¼” stainless steel rod 2” long, formed at 45o with two ¾” leg ends (¼” long threaded ends). Insert rod-clips through tight-clearance holes in sink, seal watertight and secure with stainless steel acorn-nuts or tack-weld at exterior of sink wall. Set support clips ½” below top. Provide 14 gauge stainless steel channel or angle support frame to store covers when not in use. Cover holder: adjacent to sink compartment, below countertop or under drawer assembly.

2.11 TRAYSLIDES

A. Trayslides: Must meet all ADA requirements.

2.12 DISHTABLES

A. Soiled/clean dishtable: 14 gauge stainless steel; free edges coved up 3” with 1½” diameter rolled rim and bullnosed corners.

B. Edge of dishtables next to high fixtures or walls: coved up 10” and sloped back 1½” on 45o angle; 2½” slope where piping occurs. Turn down 1” at rear of splash and secure to wall with 6” long 14 gauge stainless steel “Z” clips anchored to wall, @ 36” o.c.

C. Exposed rear splash: 16 gauge stainless steel finish panel from top of splash to bottom edge of rolled rim with welded vertical joint at end. Secure panel with concealed attachment and

PBK Architects Epps Island Elementary School Renovation

. 11 40 00 - 17 install bracing 24” o.c.

D. Cove all interior corners (horizontal/vertical) on ¾” radius and slope tables 1/8” per foot to sinks, scuppers or warewash machines, maintaining level crown/splash.

E. Brace dishtables with 1” x 4” 12 gauge stainless steel channels down centerline of top and between each pair of legs, with closed ends. Bracing: secured to underside of dishtable with ¼” studs welded 6” o.c. maximum, with chrome-plated washer, lockwasher and cap nut.

Studs: such length that the cap nuts can be made up tight, bringing the dishtable down on the channel-members, eliminating all vibration and “oil-canning.”

F. Integrally-welded stainless steel flange or inverted gusset where service utilities or support posts penetrate or abut tops; ground and polished to match top.

G. Hose Bibb: T&S #B-0674-BSTP; mounted on 12 gauge stainless steel flange or inverted gusset bracket with 3/8” stainless steel rod hose hanger.

2.13 DISH AND TRAY DEPOSIT ASSEMBLY

A. 14 gauge stainless steel deposit shelf to be sized as indicated on drawings. Extend shelf through opening, flush with public side of partition. Turn shelf down 1” at front with ¾” return at bottom. Shelf: 1” square turndown at rear long side, integral with conveyor slider pan, tray accumulator or dishtable. Extend rear/end splash to align with head of deposit station opening.

Cookson CD Series roll down door to fit opening. Use fire rated version when required and coordinate installation with splashes, jambs etc. or dishtable when adjacent.

B. 18 gauge stainless steel window frame with perimeter flange channel formed 1” x ¾” at both sides of the wall. Weld all corners of frame and install with concealed attachment. Align one jamb of frame with end of conveyor slider pan or dishtable when adjacent.

C. Cookson CD Series roll down door to fit opening. Use fire rated version when required and coordinate installation with splashes, jambs ect or dishtable when adjacent.

2.14 DOORS

A. 18 gauge x 1” stainless steel double pan-formed welded construction, insulated with 1” thick…