Attachment 2_ QJKL 18-0024 - Contract Specifications Book 2.pdf

Project Specifications for Final 100% Submittal – For Construction

Repair Community Activity Center (CAC) Building 807 Contract: FA6633-19FA006P00001 Project #: QJKL 18-0024 Program Funding: FY19 Minneapolis-St. Paul ARS, MN

Design Firm:

Farnsworth Group, Inc. (Farnsworth Blair Remy Joint Venture) 1612 Specht Point Road, Suite 105 Fort Collins, CO 80525

Book II

7 April 2021

Repair Community Activity Center (CAC) Bldg 807 934th MN ARS

PROJECT TABLE OF CONTENTS

DIVISION 11 - EQUIPMENT

11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT

11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE

11 41 11 REFRIGERATED AND FROZEN FOOD STORAGE EQUIPMENT

11 48 00 CLEANING AND DISPOSAL EQUIPMENT

DIVISION 21 - FIRE SUPPRESSION

21 13 13 WET PIPE SPRINKLER SYSTEMS, FIRE PROTECTION

21 13 16 DRY PIPE SPRINKLER SYSTEMS, FIRE PROTECTION

DIVISION 22 - PLUMBING

22 00 00 PLUMBING, GENERAL PURPOSE

DIVISION 23 - HEATING, VENTILATING, AND AIR CONDITIONING (HVAC)

23 01 30.41 HVAC SYSTEM CLEANING

23 03 00.00 20 BASIC MECHANICAL MATERIALS AND METHODS

23 05 15 COMMON PIPING FOR HVAC

23 05 93 TESTING, ADJUSTING, AND BALANCING FOR HVAC

23 07 00 THERMAL INSULATION FOR MECHANICAL SYSTEMS

23 09 00 INSTRUMENTATION AND CONTROL FOR HVAC

23 09 13 INSTRUMENTATION AND CONTROL DEVICES FOR HVAC

23 09 23.02 BACNET DIRECT DIGITAL CONTROL FOR HVAC AND OTHER BUILDING

CONTROL SYSTEMS

23 11 20 FACILITY GAS PIPING

23 21 23 HYDRONIC PUMPS

23 23 00 REFRIGERANT PIPING

23 25 00 CHEMICAL TREATMENT OF WATER FOR MECHANICAL SYSTEMS

23 30 00 HVAC AIR DISTRIBUTION

23 31 13.00 40 METAL DUCTS

23 34 23.00 40 HVAC POWER VENTILATORS

23 36 00.00 40 AIR TERMINAL UNITS

23 82 46.00 40 ELECTRIC UNIT HEATERS

DIVISION 26 - ELECTRICAL

26 05 00.00 40 COMMON WORK RESULTS FOR ELECTRICAL

26 05 19.10 10 INSULATED WIRE AND CABLE

26 05 26.00 40 GROUNDING AND BONDING FOR ELECTRICAL SYSTEMS

26 05 71.00 40 LOW VOLTAGE OVERCURRENT PROTECTIVE DEVICES

PROJECT TABLE OF CONTENTS Page 1

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PROJECT TABLE OF CONTENTS Page 2

SECTION 11 05 40

COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT

08/17

PART 1 GENERAL

1.1 REFERENCES

The publications listed below form a part of this specification to the extent referenced. The publications are referred to within the text by the basic designation only.

AMERICAN SOCIETY OF HEATING, REFRIGERATING AND AIR-CONDITIONING

ENGINEERS (ASHRAE)

ANSI/ASHRAE 15 & 34 (2016) ANSI/ASHRAE Standard 15-Safety Standard for Refrigeration Systems and ANSI/ASHRAE Standard 34-Designation and Safety Classification of Refrigerants

AMERICAN SOCIETY OF MECHANICAL ENGINEERS (ASME)

ASME A112.19.3/CSA B45.4 (2017; Errata 2017) Stainless Steel Plumbing Fixtures

ASME B16.18 (2018) Cast Copper Alloy Solder Joint Pressure Fittings

ASME B16.22 (2018) Standard for Wrought Copper and Copper Alloy Solder Joint Pressure Fittings

ASME B16.26 (2018) Standard for Cast Copper Alloy Fittings for Flared Copper Tubes

ASTM INTERNATIONAL (ASTM)

ASTM B88 (2020) Standard Specification for Seamless Copper Water Tube

ASTM C920 (2018) Standard Specification for Elastomeric Joint Sealants

ASTM C1330 (2002; R 2013) Standard Specification for Cylindrical Sealant Backing for Use with Cold Liquid-Applied Sealants

CSA GROUP (CSA)

CSA Directory (updated continuously online) Product Index

NATIONAL ELECTRICAL MANUFACTURERS ASSOCIATION (NEMA)

NEMA 250 (2018) Enclosures for Electrical Equipment (1000 Volts Maximum)

NEMA ICS 2 (2000; R 2005; Errata 2008) Industrial Control and Systems Controllers, SECTION 11 05 40 Page 1

Contactors, and Overload Relays Rated 600 V

NEMA ICS 6 (1993; R 2016) Industrial Control and Systems: Enclosures

NEMA MG 1 (2018) Motors and Generators

NEMA MG 2 (2014) Safety Standard for Construction and Guide for Selection, Installation and Use of Electric Motors and Generators

NATIONAL FIRE PROTECTION ASSOCIATION (NFPA)

NFPA 70 (2020; ERTA 20-1 2020; ERTA 20-2 2020; TIA

20-1; TIA 20-2; TIA 20-3; TIA 20-4)

National Electrical Code

NSF INTERNATIONAL (NSF)

NSF Food Equipment (2005) NSF Product Listings of Food Equipment and Related Products, Components and Materials

NSF/ANSI 6 (2018) Dispensing Freezers

NSF/ANSI 7 (2019) Commercial Refrigerators and Freezers

NSF/ANSI 8 (2017) Commercial Powered Food Preparation Equipment

NSF/ANSI 14 (2019) Plastics Piping System Components and Related Materials

NSF/ANSI 37 (2012) Air Curtains for Entranceways in Food and Food Service Establishments

NSF/ANSI 51 (2012) Food Equipment Materials

NSF/ANSI 59 (2017) Mobile Food Carts

NSF/ANSI 169 (2012)Special Purpose Food Equipment and Devices

U.S. DEPARTMENT OF ENERGY (DOE)

Energy Star (1992; R 2006) Energy Star Energy Efficiency Labeling System (FEMP)

U.S. NATIONAL ARCHIVES AND RECORDS ADMINISTRATION (NARA)

29 CFR 1910-SUBPART D Walking - Working Surfaces

29 CFR 1910.144 Safety Color Code for Marking Physical Hazards

29 CFR 1910.145 Specifications for Accident Prevention Signs and Tags

SECTION 11 05 40 Page 2

29 CFR 1910.212 Safety Standard for Machinery and Machine Guarding

29 CFR 1910.306 Specific Purpose Equipment and Installations

PL 109-58 Energy Policy Act of 2005 (EPAct05)

UNDERWRITERS LABORATORIES (UL)

UL 207 (2009; Reprint Jan 2020) Refrigerant-Containing Components and Accessories, Nonelectrical

UL 471 (2010; Reprint Sep 2019) UL Standard for Safety Commercial Refrigerators and Freezers

UL 489 (2016) UL Standard for Safety Molded-Case Circuit Breakers, Molded-Case Switches and Circuit-Breaker Enclosures

UL 763 (2018) UL Standard for Safety Motor-Operated Commercial Food Preparing Machines

UL Elec Equip Dir (2011) Electrical Appliance and Utilization Equipment Directory

1.2 GENERAL REQUIREMENTS

Provide Major electrically or gas powered equipment specified within this section, and Section 11 41 11 REFRIGERATED AND FROZEN FOOD STORAGE EQUIPMENT. conforming to EPA Energy Star requirements and labeling.

Special purpose equipment must conform to NSF/ANSI 169 , NSF/ANSI 59 , and

NSF/ANSI 8 .

1.2.1 Mechanical General Requirements

Section 23 03 00.00 20 BASIC MECHANICAL MATERIALS AND METHODS, applies to this section. Stainless steel plumbing fixtures must conform to

ASME A112.19.3/CSA B45.4

Section 22 00 00 PLUMBING, GENERAL PURPOSE applies to this section.

Coordinate the location of drainage receptacles with food preparation equipment requiring plumbing connections. All plastics and piping system components must conform to NSF/ANSI 14 . Materials must conform to NSF/ANSI 51 . Refrigeration equipment must conform to ANSI/ASHRAE 15 & 34 , NSF/ANSI 37 , NSF/ANSI 6 , NSF/ANSI 7 , UL 207 , and UL 471 .

1.2.1.1 American Gas Association Laboratories Standards

Gas-burning equipment must be designed for operation with the type of gas specified and be approved by CSA. Acceptable evidence of meeting the requirements of the applicable CSA Directory standards must be either CSA mark on equipment, a photostatic copy of the CSA appliance certificate, a

SECTION 11 05 40 Page 3 listing of the specific food service equipment or appliance in the CSA Directory , or a certified test report from a nationally recognized independent testing laboratory, indicating that the specified equipment has been tested and conforms to the requirements of the applicable CSA standards.

1.2.2 Electrical General Requirements

All electrical work must conform to NFPA 70 , and NEMA 250. Motors and controllers must conform to the requirements of NEMA ICS 2 , NEMA ICS 6 , NEMA MG 1, NEMA MG 2 and UL 763 .

1.3 DESCRIPTION OF WORK

The work includes furnishing and installing and modifying existing food service preparation equipment and related work. Verify all existing dimensions, contract drawings, product data and all related conditions prior to commencing rough-in work. Advise the Contracting Officer of all discrepancies prior to ordering equipment. Submit Contractor's Field Verification Data prior to the preconstruction meeting addressing the following:

a. Field verify all horizontal and vertical dimensions.

b. Review contract drawings and submittal data for accuracy and completeness.

c. Field check installed utility capacity and location.

d. Review critical systems/components for application and capacities such as for exhaust hoods, refrigeration systems, fire suppression systems, gas, water, and steam/condensate line sizes and manifold configurations.

e. Coordinate and verify delivery for access through finished openings and vertical handling limitation within the building.

Provide rough-in and connect utilities to equipment in accord with requirements specified in other sections of this specification and in accord with the physical dimensions, capacities, manufacturer's instructions, and other requirements of the equipment furnished.

1.3.1 Design Requirements

Submit detail drawings for all food service and storage equipment.

Drawings must be 1/4 inch scale minimum.

Submit a complete Food Service Equipment Schedule, material data, and drawings as specified. Provide detail drawings showing complete wiring, piping, and schematic diagrams, and any other details required to demonstrate that the system is coordinated and properly functions as a unit. Drawings must show proposed layout and anchorage of equipment and appurtenances, and equipment relationship to other parts of the work, including clearances for maintenance and operation.

a. Detail drawings by Contractor must be separate drawings and be the Contractor's standard sheet size, but not smaller than the contract drawings, indicating food service equipment and cold storage assemblies with itemized schedule, special conditions drawings

SECTION 11 05 40 Page 4 indicating size and location of slab depressions, cores, wall openings, blockouts, ceiling pockets, blocking grounds, access panels, rough-in plumbing/mechanical systems and rough-in electrical systems.

b. Prepare and submit detail drawings that show the size, type, and location of equipment drain lines, and floor drains. Indicate drain lines from equipment, distances of drain lines and floor drain receptacles from equipment and aisles, and elevation views of drain piping and floor drains.

c. Detail drawings by manufacturer must be separate drawings;

manufacturer's standard size and indicate item number, name, and quantity, construction details, sections, and elevations, adjacent walls, columns, and equipment, plumbing and electrical schematics, and fabricated fixtures with single electrical or plumbing connection, and service access panels required for maintenance or replacement of mechanical or electrical components.

1.4 SUBMITTALS

Government approval is required for submittals with a "G" designation;

submittals not having a "G" designation are for Contractor Quality Control approval.When used, a designation following the "G" designation identifies the office that will review the submittal for the Government. Submittals with an "S" are for inclusion in the Sustainability eNotebook, in conformance with Section 01 33 29 SUSTAINABILITY REPORTING. Submit the following in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:

SD-01 Preconstruction Submittals

Contractor's Field Verification Data; G

Manufacturer's Qualifications; G

SD-02 Shop Drawings

Detail Drawings; G

Food Service Equipment Schedule; G

Food Service Equipment Utilities Coordination Plan; G

Custom Fabricated Equipment; G

Installation Instructions and Diagrams; G

SD-03 Product Data

Food Service Equipment

Food Preparation Equipment

SD-04 Samples

Exterior Panel Finish Material; G

Interior Panel Finish Material; G

Sample Warranty; G

SECTION 11 05 40 Page 5

SD-05 Design Data

Manufacturer's Descriptive And Technical Literature; G

SD-06 Test Reports

Manufacturer's Test Data; G

Field Test Reports; G

SD-07 Certificates

National Sanitation Foundation Standards

Underwriters Laboratories Standards

Energy Star Labeled

PL 109-58 Compliant

SD-08 Manufacturer's Instructions

Manufacturer's Instructions; G for shipping, handling, storage, installation, and start-up.

SD-10 Operation and Maintenance Data

Operation and Maintenance Manuals; G

List of Authorized Local Service and Repair Entities; G

SD-11 Closeout Submittals

Manufacturer's Warranty; G

Contractor's Warranty for Installation; G

1.5 QUALITY ASSURANCE

1.5.1 Energy Star Labeled Model List

Provide documentation certifying that products provided are PL 109-58 compliant by meeting or exceeding Energy Star or FEMP efficiency requirements as defined at "Energy-Efficient Products at http://www1.eere.energy.gov/femp/procurement . Indicate Energy Efficiency Rating. Custom fabricated items, which do not bear the Energy Star label must be accompanied by energy efficiency data and submitted to the Contracting Officer for review.

1.5.2 National Sanitation Foundation Standards

Provide acceptable evidence of meeting the requirements of the applicable National Sanitation Foundation (NSF) equipment standards as listed in NSF Food Equipment displaying the NSF seal for the year the equipment was manufactured, a certification issued for special or specific food service equipment by NSF under their special one time contract evaluation and certification, or a certified test report from an independent testing laboratory, approved by the Office of the Surgeon General, indicating that

SECTION 11 05 40 Page 6 the specific food service equipment has been tested and conforms to the applicable NSF standards.

1.5.3 Standard Products

Materials and equipment must be the standard products of manufacturer regularly engaged in the manufacture of the products and be essentially duplicate items that have been in satisfactory use for at least 2 years prior to bid opening. Applications must be for equipment and materials under similar circumstances and of similar size. When two or more of the same products are supplied they must be products of one manufacturer.

Equipment must be supported by a service organization that is, in the opinion of the Contracting Officer, reasonably convenient to the site.

1.5.4 Nameplates

Provide each item of equipment bearing a stainless steel, aluminum, or engraved polyester nameplate, as standard with the manufacturer, located in a conspicuous position and permanently fastened to the equipment. Make name or identification plates the size standard with the manufacturer for the particular piece of equipment provided. Name plates must indicate the name of the manufacturer/trade name, serial number, make, and model number, pertinent ratings, operating characteristics, and other information as standard with the manufacturer, date of manufacture, electrical characteristics, and other applicable data, such as flow rate, temperature, pressure, capacity, and material of construction. Securely fasten separate equipment identification plates with the contract number marked thereon, to the surface of each piece of equipment.

1.5.5 Underwriters Laboratories Standards

Provide electrically operated equipment in accordance with applicable UL standards UL 489 and UL 763 . Provide a UL label on the equipment as evidence of meeting the requirements, including a UL listing mark per UL Elec Equip Dir or a certified test report from a nationally recognized independent testing laboratory indicating that the specific food service equipment has been tested and conforms to the applicable UL standards or equivalent OSHA Nationally Recognized Testing Laboratory (NRTL) standard.

1.5.6 Pre-Installation Conference

Thirty days prior to the commencement of work, notify the Contracting Officer that the following items are prepared and ready for review:

a. Preconstruction Submittals:

(1) Contractor's Field Verification Data

(2) Manufacturer's Qualifications

b. Shop Drawings, product data and installation instructions

(1) Detail Drawings

(2) Food Service Equipment Schedule

Submit in the same format as the equipment schedule on the drawings. Include Energy Star labeled model list.

(3) Food service equipment utilities

(4) Custom fabricated equipment

(5) Installation Instructions and Diagrams

SECTION 11 05 40 Page 7

c. Product Data:

food preparation equipment

d. Samples

(1) Exterior panel finish material

(2) Interior panel finish material

(3) Sample Warranty

e. Design Data

(1) Manufacturer's descriptive and technical literature

(2) Manufacturer's Test Data

f. Manufacturer's Instructions

Manufacturer's Instructions for shipping, handling, storage, installation, and start-up.

1.6 DELIVERY, STORAGE, AND HANDLING

Unless otherwise directed, the following procedures apply:

1.6.1 Delivery

a. Deliver field assembled fixed equipment integrated into structure to jobsite when required.

b. Deliver fixed equipment not integrated into structure to the jobsite after completion of finished ceilings, lighting, and acidizing of the finished floor and wall systems, including painting.

c. Deliver major movable equipment to inventory in a secured area for interim jobsite storage, or if secured area is not available, when fixed equipment installation/clean-up has been completed.

d. Deliver minor appliances and loose items to the jobsite when the Contracting Officer is prepared to receive and inventory such items.

1.6.2 Storage of Equipment and Accessories

Store delivered items with protection from weather, humidity, and temperature variation, dirt and dust, or other contaminants. Clearly label and identify all components with respective number as enumerated in approved Food Service Equipment Schedule.

1.6.3 Protection of Fixed/Fabricated Manufactured Equipment

Follow equipment manufacturer's recommendations to protect materials and equipment and prevent damage.

1.6.4 Prohibited Use of Equipment

Do not use food service equipment as tool or material storage, work bench, scaffold, or stacking area.

SECTION 11 05 40 Page 8

1.6.5 Damaged Equipment

Immediately submit documentation to the Contracting Officer with a recommendation of action for repair or replacement and the impact on project schedule.

PART 2 PRODUCTS

2.1 MATERIALS

Food equipment must conform to OSHA standards 29 CFR 1910.144 , 29 CFR 1910.145 , 29 CFR 1910.212 , 29 CFR 1910.306 , and related NSF and UL standards

Floor areas adjacent to food preparation equipment point of operation, and working surfaces must conform to 29 CFR 1910-SUBPART D

Comply with EPA sustainable acquisition (SA) requirements in accordance with Section 01 33 29 SUSTAINABILITY REPORTING; regarding insulation materials for all equipment designated within this section. Other materials must conform to the following:

2.1.1 Copper Tubing and Fittings

Provide copper tubing conforming to ASTM B88, Type K, annealed, for buried or embedded in concrete installation and Type L, hard drawn, for above grade installation. Fittings must conform to ASME B16.18 , above grade, ASME B16.22 or ASME B16.26 , above or below grade.

2.1.2 Sealants

Sealants must conform to the requirements of ASTM C1330, ASTM C920.

PART 3 EXECUTION

3.1 INSTALLATION

Do not install building construction materials that show visual evidence of biological growth.

Prior to commencement of installation, perform a complete walk down of the facility with the Contracting Officer to verify readiness for installation.

Provide adequate protection of all finished surfaces, fixtures, and other equipment to prevent any damage during the installation work.

Conduct installation procedures conforming to applicable NSF, OSHA and UL standards specified, and the manufacturer's instructions.

Set all equipment plumb and level. Except for mobile and adjustable-leg equipment, securely anchor and attach items and accessories to walls, floors, or bases with stainless steel bolts.

3.1.1 Equipment Connections

Complete equipment connections for all utilities. Unless otherwise specified, provide stainless steel exposed piping. Provide access panels

SECTION 11 05 40 Page 9 of sufficient size and so located that concealed items may be serviced and maintained or removed and replaced.

3.1.2 Electrical Work

Electrical systems, components and accessories must be certified to be in accordance with NFPA 70 and the following:

3.1.3 Plumbing Work

Tag all plumbing final connection points of equipment, indicating item number, name of devices or components, and type of utility (water, gas, steam, drain). Provide extensions of indirect waste fitting to open-sight hub drain, floor sink or floor drains from food service equipment.

3.2 LOCATIONS AND CLEARANCES

Locate equipment to provide working space for necessary servicing such as shaft removal, disassembling, replacing or adjusting drives, motors, or shaft seals, access to water heads and valves of shell and tube equipment, tube cleaning or replacement, access to automatic controls, lubrication, oil draining and working clearance.

3.3 IDENTIFICATION TAGS AND PLATES

Provide equipment with tags numbered and stamped for their use as indicated on the Food Service Equipment Schedule. Provide brass or non-ferrous plates and tags. Minimum letter and numeral sizes are 1/8 inch high.

3.4 OPERATION AND MAINTENANCE MANUALS

Submit six copies of operating instructions outlining the step-by-step procedures required for equipment start-up, operation and shutdown.

Include the manufacturer's name, model number, service manual, parts list, and a brief description of equipment and basic operating features.

Submit 6 copies of maintenance manuals listing routine maintenance procedures, possible breakdowns and repairs, trouble shooting guides, and containing the following:

a. Front and rear protective covers with labeled project name.

b. Index indicating item number, quantity, description, manufacturer's name, and model number.

c. Maintenance instructions for stainless steel and plastic laminate.

d. Manufacturer's catalog specification sheets and manufacturer's detail and control drawings.

e. Manufacturer's operation manual outlining the step-by-step procedures for equipment installation, startup, basic operation features, and operation shutdown.

f. Manufacturer's maintenance manual listing routine maintenance procedures, possible breakdowns, repairs, and troubleshooting guides.

Include simplified diagrams for the equipment as installed.

SECTION 11 05 40 Page 10

g. Manufacturer's list of parts and supplies with current unit price and address of manufacturer's parts supply warehouse.

Include simplified wiring diagrams in the instructions. Framed instructions under glass or in laminated plastic, including wiring and control diagrams showing the complete layout of the entire system, must be posted where directed. Prepare in typed form, condensed operating instructions explaining preventative maintenance procedures, methods of checking the system for normal safe operation, and procedures for safely starting and stopping the system, framed as specified above for the wiring and control diagrams, and posted beside the diagrams. Submit proposed diagrams, instructions, and other sheets, prior to posting. Post the framed instructions, including wiring and control diagrams, before acceptance testing of the systems.

3.5 INSTRUCTIONS TO GOVERNMENT PERSONNEL

Prepare and conduct a training course for the operating staff as designated by the Contracting Officer. The training must consist of a total 2 hours of normal working time and start after the system is functionally completed but prior to final acceptance tests. Cover in the field instructions the items contained in the operating and maintenance instructions, as well as demonstrations of routine maintenance operations. Notify the Contracting Officer at least 14 days prior to date of proposed conduction of the training course.

Submit a list of authorized local service and repair entities to the Contracting Officer 14 days prior to conducting the training course.

3.6 TESTS

Perform the tests including everything required. Notify the Contracting Officer, in writing, 10 days before performing tests. Perform tests in the presence of a Contracting Officer.

3.6.1 Initial Start-Up and Operational Test

Provide all lubricants and accessories before initial start-up. Start and operate all equipment. Follow the manufacturer's procedures and place the systems under all modes of operation. Supplement initial charges of lubricating oil to assure maximum operating capacity. Adjust all safety and automatic control instruments. Record manufacturer's recommended readings hourly. Operational tests must cover a period of not less than 3 days.

3.6.2 Test Reports

Submit the final field test reports for each system tested, describing test apparatus, instrumentation calculations, and equipment data based on industry standard forms or reasonable facsimiles thereof. Data must include: compressor suction and discharge pressure; refrigerant charge pump, compressor and air moving device ampere readings; power supply characteristics, including phase imbalance, with 1/2 percent accuracy;

thermostatic expansion valve superheat-value as determined by field test;

subcooling; high and low refrigerant temperature switch set-points; low oil pressure switch set-point; moisture content; ambient, condensing and coolant temperatures; capacity control set-points; field data and adjustments which affect unit performance and energy consumption. Where final adjustments and settings cannot be permanently marked or drilled and

SECTION 11 05 40 Page 11 pinned as an integral part of device, include adjustment and setting data in test report.

3.6.3 Cleaning and Adjusting

Test and adjust equipment for proper operation. Test rotating components and motors for proper rotation. Lubricate moving parts if suggested by manufacturer's literature. Prior to acceptance of project, clean and sanitize equipment both inside and outside.

3.7 MANUFACTURER'S WARRANTY

Submit all manufacturers' signed warranties to Contracting Officer prior to final commissioning and acceptance.

3.8 CONTRACTOR'S WARRANTY for INSTALLATION

Submit contractor's warranty for installation to the Contracting Officer prior to final commissioning and acceptance.

-- End of Section --

SECTION 11 05 40 Page 12

SECTION 11 06 40.13

FOODSERVICE EQUIPMENT SCHEDULE

08/17

PART 1 GENERAL

1.1 REFERENCES

The publications listed below form a part of this specification to the extent referenced. The publications are referred to within the text by the basic designation only.

NSF INTERNATIONAL (NSF)

NSF Food Equipment (2005) NSF Product Listings of Food Equipment and Related Products, Components and Materials

NSF/ANSI 2 (2019) Food Equipment

NSF/ANSI 169 (2012)Special Purpose Food Equipment and Devices

U.S. DEPARTMENT OF DEFENSE (DOD)

DOD 4000.25-1-M (2006) MILSTRIP - Military Standard Requisitioning and Issue Procedures

U.S. DEPARTMENT OF ENERGY (DOE)

Energy Star (1992; R 2006) Energy Star Energy Efficiency Labeling System (FEMP)

U.S. ENVIRONMENTAL PROTECTION AGENCY (EPA)

EPA WaterSense (2006) WaterSense Water Efficiency Labeling System

1.2 DEFINITIONS

Terms used in paragraph FOOD SERVICE EQUIPMENT SCHEDULE are defined as follows:

a. Sheet Pan: Standard 18 by 26 by 1 inchdeep pan, unless otherwise noted.

b. Pan: Standard 12 by 20 by 6 inch deep pan.

c. Serving Tray: Cafeteria tray 14 by 18 inch, unless otherwise noted.

d. 115-60-1: 115-volt, 60-hertz, 1-phase electric service and connection.

e. 208-60-1: 208-volt, 60-hertz, 1-phase electric service and connection.

f. 208-60-3: 208-volt, 60-hertz, 3-phase electric service and connection.

SECTION 11 06 40.13 Page 1

1.2.1 Abbreviations

Abbreviations used in paragraph FOOD SERVICE EQUIPMENT SCHEDULE are defined as follows:

AMPS: Amperes

BTU: British Thermal Units

CRS: Corrosion Resistant Steel

CW: Cold water

DIA: Diameter

DR: Drain

FED: Federal Specification

G: Gas

GAL: Gallon

HP: Horsepower

HW: Hot Water

IN: Inches

JSN: Joint Schedule Numbers

KW: Kilowatts

L: Left

LB: Pounds

LOG CLASS: Logistical Classification

MIL: Military Specification

MIN: Minimum

SECTION 11 06 40.13 Page 2

NSF: National Sanitation Foundation

R: Right

SS: Stainless Steel

STM: Steam x: By, in usage describing dimensions of a rectangular solid

1.2.2 Dimensions

Dimensions used in paragraph FOOD SERVICE EQUIPMENT SCHEDULE are in inches, unless otherwise noted. Dimensions are listed in order of length, width, and height, unless otherwise noted. Terms are defined as follows:

a. Length: Distance across front of equipment

b. Width: Distance from front edge to back edge

c. Height: Distance from bottom edge to top of equipment

d. Depth: Distance from rim to bottom at drain, as in a sink.

1.2.3 Logistical Classification

Method of Procurement listed in paragraph FOOD SERVICE EQUIPMENT SCHEDULE is defined as follows:

a. Class A: Contractor-furnished and Contractor-installed.

1.3 GENERAL REQUIREMENTS

Submit detailed Food Service Equipment Schedule conforming to DOD 4000.25-1-M . Electrically powered equipment specified within this section must conform to EPA Energy Star requirements and labeling. Food Service Equipment must conform to NSF/ANSI 2 and NSF Food Equipment standards. Special purpose equipment must conform to NSF/ANSI 169 .

Submit in the same format as the equipment schedule on the drawings.

Include Energy Star Labeled models and EPA WaterSense Fixtures.

1.3.1 Design Requirements

Submit detail drawings for all food service equipment and accessory

SECTION 11 06 40.13 Page 3 items. Drawings must be 1/4 inch scale minimum.

Submit a complete list of equipment, material data, and drawings as specified.

1.4 SUBMITTALS

Government approval is required for submittals with a "G" designation;

submittals not having a "G" designation are for Contractor Quality Control approval. Submittals with an "S" are for inclusion in the Sustainability eNotebook, in conformance with Section 01 33 29 SUSTAINABILITY REPORTING.

Submit the following in accordance with Section 01 33 00 SUBMITTAL

PROCEDURES:

SD-02 Shop Drawings

Food Service Equipment Schedule; G

PART 2 PRODUCTS

2.1 LIST OF EQUIPMENT

2.1.1 Format

Provide the equipment listed except as otherwise specified as a result of the Logistical Class listed. Entries in paragraph FOOD SERVICE EQUIPMENT SCHEDULE include the following information, when applicable:

a. Naval Equipment Symbol.

b. Logistical Classification.

c. Generic description of equipment.

d. Referenced applicable document or statement that equipment is Custom Fabricated or of Commercial design.

e. Classification: Type, Style, Class, Size, Group, Model and Grade for equipment defined by referenced applicable document.

f. Description for Custom Fabricated and Commercial design, and required features or accessories.

g. Dimension: listed in order of length, width and height.

h. Utility Requirements: Electrical: volts, hertz, phase; gas;

plumbing: water, drain; listed in order.

2.1.2 Food Service Equipment Schedule

Equipment Symbol Logical Class

Description

A Dish Machine

2.2 DISH WASHER

Ventless electric tank heat model. Includes insulated ergonoic cabinet style doors, dirty water indicator, configuable intelligent de-lime

SECTION 11 06 40.13 Page 4 notification, top-mounted computer controls, and NSF approved pot and pan cycle mode. The energy efficient heat-pump ventless technology, combined with energy recovery, removes the need for direct venting while providing auxilary heat to the wash tank. The wash tank utilizes durable precision pressure senor monitors in lieu of conventional mechanical foats. The 19.5" standard chamber height will accomodate up to six (6) tandard sheet pans at a time on an open-ended sheet pan rack. Provide Hobart CL44EN or approved equivalent.

PART 3 EXECUTION

3.1 LABELING AND IDENTIFICATION

Clearly label and identify all components with respective number as enumerated in approved Food Service Equipment Schedule. Provide equipment with tags numbered and stamped for their use as indicated on the Food Service Equipment Schedule. Provide brass or non-ferrous plates and tags. Minimum letter and numeral sizes are 1/8 inch high.

SECTION 11 06 40.13 Page 5

SECTION 11 06 40.13 Page 6

SECTION 11 41 11

REFRIGERATED AND FROZEN FOOD STORAGE EQUIPMENT

08/17

PART 1 GENERAL

1.1 REFERENCES

The publications listed below form a part of this specification to the extent referenced. The publications are referred to within the text by the basic designation only.

AMERICAN SOCIETY OF HEATING, REFRIGERATING AND AIR-CONDITIONING

ENGINEERS (ASHRAE)

ANSI/ASHRAE 15 & 34 (2016) ANSI/ASHRAE Standard 15-Safety Standard for Refrigeration Systems and ANSI/ASHRAE Standard 34-Designation and Safety Classification of Refrigerants

ASHRAE 189.1 (2014) Standard for the Design of High-Performance Green Buildings Except Low-Rise Residential Buildings

NSF INTERNATIONAL (NSF)

NSF Food Equipment (2005) NSF Product Listings of Food Equipment and Related Products, Components and Materials

1.2 GENERAL REQUIREMENTS

Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for general requirements. Refer to Section 11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE for detailed requirements.

1.3 DESCRIPTION OF WORK

The work includes furnishing and installing and modifying existing refrigerated and frozen food service equipment and all related work necessary to provide a complete installation. Verify existing dimensions, site conditions, and required utility connections prior to commencement of work. Coordinate delivery of components with finished openings and other vertical handling limitations within the building. Advise the Contracting Officer of discrepancies prior to installation of equipment. Submit Contractor's Field Verification Data prior to the preconstruction meeting.

Provide rough-in and utility connections to equipment in accord with requirements specified in other sections of this specification.

Coordinate physical dimensions, capacities, manufacturer's instructions, and other requirements of the equipment furnished.

1.3.1 Design Requirements

Submit detail drawings as stated in Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for refrigerated and frozen food, walk-in coolers walk-in freezers. Provide drawings at a minimum 1/4 inch scale.

SECTION 11 41 11 Page 1

1.4 SUBMITTALS

Government approval is required for submittals with a "G" designation;

submittals not having a "G" designation are for Contractor Quality Control approval.When used, a designation following the "G" designation identifies the office that will review the submittal for the Government. Submittals with an "S" are for inclusion in the Sustainability eNotebook, in conformance with Section 01 33 29 SUSTAINABILITY REPORTING. Submit the following in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:

SD-01 Preconstruction Submittals

Contractor's Field Verification Data; G

SD-02 Shop Drawings

Manufacturer's Detail Drawings; G

Custom Fabricated Equipment; G

Installation Instructions and Diagrams; G

SD-03 Product Data

Walk-in Refrigerators; G

Walk-in Freezers; G SD-05 Design Data

Manufacturer's Descriptive and Technical Literature; G

SD-06 Test Reports

Manufacturer's Test Data; G

Field Test Reports; G

SD-07 Certificates

NSF Certification

UL Certification

SD-08 Manufacturer's Instructions

Manufacturer's Instructions for Shipping, Handling, Storage, Installation, and Start-Up.

SD-11 Closeout Submittals

Manufacturer's Warranty

Contractor's Warranty for Installation

1.5 SHOP DRAWINGS

Submit manufacturer's detail drawings and custom fabricated equipment drawings for each refrigerated enclosure. Include insulation details, utility connections, and installation instructions and diagrams. Base

SECTION 11 41 11 Page 2 shop drawings on verified field measurements and include contractor's field verification data.

1.6 QUALITY ASSURANCE

Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT.

1.6.1 Pre-Installation Conference

Thirty days prior to commencement of work, notify the Contracting Officer that the following items are prepared and ready for review:

a. Shop Drawings, product data and installation instructions

(1) Manufacturer's detail drawings

(3) Installation instructions and diagrams

b. Product Data

c. Design Data

(1) Manufacturer's descriptive and technical literature

(2) Manufacturer's Test Data

d. Manufacturer's Instructions

For shipping, handling, storage, installation, and start-up.

1.6.2 Factory Tests and Certifications

Submit Manufacturer's Test Data and certifications, including NSF Certification and UL Certification.

PART 2 PRODUCTS

2.1 MATERIALS

2.1.1 Other materials

Provide in accordance with Section 11 05 40 COMMON WORK RESULTS FOR

FOODSERVICE EQUIPMENT.

2.2 LIST OF EQUIPMENT

Submit detailed Food Service Equipment List as specified in Section

11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE.

2.3 CONSTRUCTION OF FABRICATED EQUIPMENT

Construct and finish fabricated equipment in accordance with Section

11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT.

SECTION 11 41 11 Page 3

2.4 REFRIGERATION UNIT SYSTEMS

Provide in accordance with ANSI/ASHRAE 15 & 34 and ASHRAE 189.1 . Provide preassembled remote condensing unit assembly with all necessary components factory installed and wired including electrical box, time clock, drier, sight glass, winter control and crankcase heater and compressor rack. Set meat chiller to operate at minus 30 degrees F and other refrigerators to operate at 33 degrees F. Set freezers to operate at minus 0 degrees F.

Mercury is prohibited for use in thermometers. Chlorofluorocarbon (CFC) based refrigerants are prohibited.

Provide refrigerant compressors, packaged compressors and condenser units, and refrigerant condensers as specified in Division 23 of these specifications.

2.4.1 Monitoring Alarm System

Provide an electronic monitoring and alarm system for each section of each unit. Alarm is to warn of abnormally low and high temperatures.

a. System components: Detecting thermostat, master control panel, interconnecting wiring, remote, labeled, and audible alarm, and defrost compensator. Provide dials showing temperatures and pilot lights, warning lights, switches, transformer, and buzzer, all as a part of the master control panel. Provide master control panel.

Provide power fuse to protect system components.

b. System operation: Set alarms at 10 degrees F above and below specified operating temperatures.

2.4.2 Personnel Alarm

For each unit, provide separate audible alarm system operable from inside unit, for use of personnel unable to exit unit. Locate remote audible alarm where indicated.

PART 3 EXECUTION

3.1 INSTALLATION

Do not install items that show visual evidence of biological growth.

Prior to commencement of installation, perform a complete walk through of the facility with the Contracting Officer to verify readiness for installation.

Provide adequate protection of all finished surfaces, fixtures, and other equipment to prevent any damage during the installation work.

Conduct installation procedures in accordance with ANSI/ASHRAE 15 & 34 , ASHRAE 189.1 , NSF Food Equipment and UL standards stated herein, and with the manufacturer's instructions. Set floor mounted equipment on 6 inch thick concrete housekeeping pads, complete with anchor bolts and grouting. Finish housekeeping pads with two coats of oil-resistant epoxy polyamide coating.

3.1.1 Equipment Connections

Complete equipment connections for all utilities. Unless otherwise

SECTION 11 41 11 Page 4 specified, provide exposed piping.

3.1.2 Plumbing Work

Tag all plumbing final connection points of equipment, indicating item number, name of devices or components, and type of utility (water, gas, steam, drain). Provide extensions of indirect waste fitting to open-sight hub drain, floor sink, or floor drains from food service equipment.

3.2 TESTS

Perform the tests as specified. Notify the Contracting Officer in writing, 10 days prior to performing tests. Perform tests in the presence of the Contracting Officer.

3.2.1 Initial Start-Up and Operational Test

Provide all lubricants and accessories before initial start-up. Start and operate all equipment. Follow the manufacturer's procedures and place the systems in all modes of operation. Supplement initial charges of lubricating oil to ensure maximum operating capacity. Adjust all safety and automatic control instruments. Record manufacturer's recommended readings hourly. Operational tests must cover a period of not less than 3 days. Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for detailed Operation and Maintenance Manuals requirements.

Upon completion of start-up and operational tests submit a list of authorized local service and repair entities.

3.2.2 Test Reports

Submit final field test reports for each system tested, describing test apparatus, instrumentation calculations, and equipment data based on industry standard forms or reasonable facsimiles thereof. Include in data: compressor suction and discharge pressure; refrigerant charge pump, compressor and air moving device ampere readings; power supply characteristics, including phase imbalance, with 1/2 percent accuracy;

thermostatic expansion valve superheat-value as determined by field test;

subcooling; high and low refrigerant temperature switch set points; low oil pressure switch set point; moisture content; ambient, condensing and coolant temperatures; capacity control set points; field data and adjustments which affect unit performance and energy consumption. Where final adjustments and settings cannot be permanently marked as an integral part of device, include adjustment and setting data in test report.

3.3 MANUFACTURER'S WARRANTY

Submit all manufacturers' signed warranties to Contracting Officer prior to final commissioning and acceptance.

3.4 CONTRACTOR'S WARRANTY for INSTALLATION

Submit contractor's warranty for installation to the Contracting Officer prior to final commissioning and acceptance.

SECTION 11 41 11 Page 5

SECTION 11 41 11 Page 6

SECTION 11 48 00

CLEANING AND DISPOSAL EQUIPMENT

08/17

PART 1 GENERAL

1.1 REFERENCES

The publications listed below form a part of this specification to the extent referenced. The publications are referred to within the text by the basic designation only.

NATIONAL ELECTRICAL MANUFACTURERS ASSOCIATION (NEMA)

NEMA ICS 2 (2000; R 2005; Errata 2008) Industrial Control and Systems Controllers, Contactors, and Overload Relays Rated 600 V

NEMA ICS 6 (1993; R 2016) Industrial Control and Systems: Enclosures

NATIONAL FIRE PROTECTION ASSOCIATION (NFPA)

NFPA 70 (2020; ERTA 20-1 2020; ERTA 20-2 2020; TIA

20-1; TIA 20-2; TIA 20-3; TIA 20-4)

National Electrical Code

UNDERWRITERS LABORATORIES (UL)

UL 197 (2010; Reprint Jul 2020) UL Standard for Safety Commercial Electric Cooking Appliances

UL 471 (2010; Reprint Sep 2019) UL Standard for Safety Commercial Refrigerators and Freezers

1.2 GENERAL REQUIREMENTS

NAVFSSO Dwg. File

Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for general requirements. Also refer to Section 11 06 40.13 FOODSERVICE

EQUIPMENT SCHEDULE.

SECTION 11 48 00 Page 1

1.3 DESCRIPTION OF WORK

The work includes installing food service cleaning and disposal equipment, related accessories, and work. Verify all existing dimensions, contract drawings, product data and all related conditions prior to commencing rough-in work. Include coordination of delivery through existing finished opening and vertical handling limitations within the building. Advise the Contracting Officer of all discrepancies prior to ordering equipment.

Submit Contractor's Field Verification Data prior to the preconstruction meeting.

Provide rough-in and connect utilities to equipment in accord with requirements specified in other sections of this specification and in accord with the physical dimensions, capacities, manufacturer's instructions, and other requirements of the equipment furnished.

1.4 SUBMITTALS

Government approval is required for submittals with a "G" designation;

submittals not having a "G" designation are for Contractor Quality Control approval. When used, a designation following the "G" designation identifies the office that will review the submittal for the Government.

Submittals with an "S" are for inclusion in the Sustainability eNotebook, in conformance to Section 01 33 29 SUSTAINABILITY REPORTING. Submit the following in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:

SD-01 Preconstruction Submittals

Contractor's Field Verification Data; G

SD-02 Shop Drawings

Installation Instructions and Diagrams; G

SD-06 Test Reports

Manufacturer's Test Data; G

Field Test Reports; G

SD-08 Manufacturer's Instructions

Manufacturer's Instructions; G for shipping, handling, storage, installation, and start-up.

SD-10 Operation and Maintenance Data

Food Service Cleaning and Disposal Equipment, Data Package 2; G

Submit in accordance with Section 01 78 23 OPERATION AND

MAINTENANCE DATA.

SD-11 Closeout Submittals

Manufacturer's Warranty

Contractor's Warranty for Installation

SECTION 11 48 00 Page 2

1.5 QUALITY ASSURANCE

Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.

1.5.1 Pre-Installation Conference

Thirty days prior to the commencement of work, notify the Contracting Officer that the following items are prepared and ready for review:

a. Shop Drawings, product data and installation instructions

(1) Detail Drawings

(3) Installation Instructions and Diagrams

PART 2 PRODUCTS

2.1 CONSTRUCTION OF FABRICATED EQUIPMENT

Construction and finish of fabricated equipment must conform to the specifications as stated in Section 11 05 40 COMMON WORK RESULTS FOR FOOD

SERVICE EQUIPMENT.

2.2 GARBAGE DISPOSAL MACHINES

2.2.1 Disposal Control Center

Include time delay relay, start and stop buttons, panel cover interlock with fused safety disconnect switch and circuit breaker, door locking feature that prevents opening door with power on, full voltage magnetic starter with both overload and under-voltage protection, and solenoid valve. Control center must be waterproof and fabricated using stainless steel and in accord with NEMA ICS 6 . Provide controls conforming to

NEMA ICS 2 .

2.3 DRAINS

Provide cleanout for all drains. Locate drains so that drain lines from equipment are not located in any portion of a walking surface or produce a tripping or burn hazard.

PART 3 EXECUTION

3.1 INSTALLATION

Do not install items that show visual evidence of biological growth.

3.1.1 General

Install in accord with the manufacturer's printed instructions.

3.1.2 Cutting and Patching of Construction

Lay out work in advance to prevent damage to building, piping, wiring, or equipment as a result of cutting for installation.

3.1.3 Setting and Connecting

Install equipment plumb and level. Except for mobile and adjustable-leg

SECTION 11 48 00 Page 3 equipment, securely anchor and attach items and accessories to walls, floors, or bases with stainless steel bolts. Flash food service cabinets located in wall openings to the walls with 20 gage stainless steel. Seal around equipment flashing and flanges, at walls, floor, and ceiling in accord with Section 07 92 00 JOINT SEALANTS. Fillers must be continuous, without opening.

3.1.4 Plumbing Work

Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.

3.1.5 Electrical Work

Electrical systems, components and accessories must be certified to be in accordance with NFPA 70 and the following:

3.1.5.1 Installed Equipment Load

If the electrical load of the approved equipment differs from that specified or shown on the drawings, provide and install electrical service compatible with the approved equipment.

3.1.5.2 Electrical Equipment and Components

Food service equipment furnished under this section must have loads, voltages, and phases compatible with building system, and conform to manufacturer standards.

3.1.5.3 Cords and Caps

Coordinate all food service equipment cord/caps with related receptacles.

All 120/208/240 volt "plug-in" equipment must have Type SO or SJO cord and a plug with ground, fastened to frame/body of item. Provide mobile equipment with a strain-relief assembly at the cord connection of the appliance. Mobile electrical support equipment (heated cabinets, dish carts, etc.) and counter appliances mounted on mobile stands (mixers, food cutter, toaster, coffee makers, microwave ovens, etc.) must have cord/cap assembly with cord-hanger as provided by the manufacturer.

3.1.5.4 Switches and Controls

Equip each motor-driven appliance or electrically-heated unit with control switch and overload protection per UL 197 and UL 471 . Switches, controls, control transformers, starters, equipment protection and enclosures must be Industry Standards for the related equipment environment.

3.1.5.5 Motors

Provide motors at 120, 240, 208/240 and 460/480 volts with starter, overload protection, and short circuit motor protection per manufacturer standards.

3.1.5.6 Heating Elements

Provide thermostatic controls for all electrically heated equipment.

Equip water heating equipment with a positive low-water shut-off.

SECTION 11 48 00 Page 4

3.1.5.7 Receptacles and Switches

Install receptacles which are located in vertical panels of closed base bodies in 12 by 8-1/2 by 3 inch deep recessed mounting panel sloped on a 60-degree angle and turned up to the top of the opening. Prewire receptacles which are located in closed base fixtures to a junction box located within 6 inch from the bottom of the utility compartment.

Horizontally mount receptacles which are installed in/on fabricated equipment in a metal box with a stainless steel cover plate.

3.1.5.8 Light Fixtures

Prewire light fixtures with lamps which are installed in/on fabricated or field-assembled equipment to a junction box for final connection (fixtures must be continuous run when indicated). Install fluorescent display light the full-length of the display stand and serving shelf with stud bolts or as indicated, and prewire through a support post to a recess-mounted switch. Install heat lamps to underside of serving shelf assemblies as specified. Heat lamp length for chassis must be sized per manufacturer or as indicated on the drawings. Electrically connect cold storage light fixtures through the hub fitting located on the top of the fixture.

Horizontal conduit must be above the ceiling panels. Install plastic sleeves through ceiling panels for electrical conduit and seal all penetrations airtight at both sides of panel.

3.1.5.9 Final Electrical Connection Provisions

Tag final electrical connection points of equipment with item number, name (as indicated on FOOD SERVICE EQUIPMENT SCHEDULE) of devices on the circuit, total electrical load, voltage, and phase. Fabricated equipment containing electrically-operated components or fittings, indicated on utility connections drawings to be direct-connected, must have each component, fitting, or group thereof prewired to a junction box for…