ATTACHMENT A- SPECIFICATIONS

100% Construction Documents Revised 08 FEB 22

The Classic Center Arena Foodservice Equipment Athens, Georgia 11 40 00.1

222030.000 – Camacho

SECTION 114000

FOODSERVICE EQUIPMENT

PART 1 - GENERAL

1.1 RELATED DOCUMENTS

A. This section constitutes a separate prime contract.

B. The general conditions of Division 1, including an invitation to bid, proposal form, instructions to bidders, supplementary conditions, and general requirements apply to the work specified in this section.

1.2 RELATED WORK NOT INCLUDED BY FOODSERVICE EQUIPMENT CONTRACTOR

A. All plumbing, electrical, and ventilation work, labor, and material required to connect this equipment are to be furnished by other trades unless specifically called for in the "Schedule of Equipment".

The work done by other trades is to include roughing-in to points indicated on roughing-in plans, final connecting from rough-in point to various pieces of equipment requiring such connections, and the supplying of all necessary materials and labor for this work except as hereinafter noted.

B. Refrigeration work done by Equipment Contractor is hereinafter listed in itemized specifications, except for electrical and plumbing connections to the compressor, evaporator coils, lights, controls, etc. This work is to be accomplished by other Contractors and includes interior wiring in walk-in refrigerated storage rooms and drain extensions from fixtures to floor drains and floor sinks. Any sleeves or conduit required for refrigeration and tubing lines shall be furnished and installed by others. Refrigeration alarm system connection by others.

C. Plumbing/Mechanical/HVAC – Division 22 0000/23 0000

1. Rough-in for all new equipment.

2. Disconnect foodservice equipment allocated for relocation or removal.

3. Piping of supply and waste lines from building service to rough-in (unless specifically stated otherwise).

4. Traps, grease traps, line strainers, tailpieces, valves, stops, shut-offs, and miscellaneous fittings required for complete installation.

5. It shall be the responsibility of the mechanical sub-contractor to provide and install necessary ventilation facilities of sufficient capacity to operate the equipment. All ductwork and fans above ceiling line, including connection to ventilators and/or hoods.

6. Final connections to equipment.

a. Plumbing trades to confirm all lines are flushed free of foreign matter before connecting equipment.

D. Electrical – Division 26 0000

1. Rough-in for all new equipment.

2. Disconnect foodservice equipment allocated for relocation or removal.

3. All electric building services including, but not limited to conduit, wiring, line, and disconnect switches, safety cut-offs and fittings, control panels, fuses, boxes, and fittings required for a complete installation, except internal wiring as specified, unless indicated otherwise on drawings. Provide grounded receptacles furnished with stainless steel faceplates.

4. Final connections to equipment, including mounting and wiring of starters and switches, furnish as part of the foodservice equipment (unless otherwise indicated on drawings).

a. It shall be the responsibility of the electrical trades to check all equipment to determine where starters, contractors, switches, and other items are required.

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E. The General Contractor shall provide a structure sufficient to sustain the weight of the Foodservice Equipment and depressed slabs for drains grates and walk-in cooler/freezer when noted. Openings and passageways of sufficient size to permit the delivery and erection of the equipment to their respective locations without dismantling shall also be provided. Coordination of these conditions is critical to the equipment installation.

F. Except when called for in these written specifications, tile and/or coved bases in foodservice areas shall be provided by the General Contractor. Refer to architectural drawings and specifications for details.

1.3 SCOPE OF WORK

A. Furnish all labor, material, services, and specified equipment necessary for the complete installation of foodservice equipment in strict accordance with specifications, applicable drawings, and local codes, including that which is reasonably inferred, with all related items necessary to complete work shown on contract drawings and/or required by these specifications. Uncrate, assemble, hang, set in place, level, and completely install all equipment, exclusive of final utility connections.

B. The Foodservice Equipment Contractor (FSEC) shall have a competent foreman on the premises to assist in furnishing information and supervising the installation of equipment under this section.

C. Assume full responsibility for verifying all field dimensions as they pertain to the work in this section.

D. Supervise and inspect the services of the respective Plumbing, Mechanical, and Electrical Contractors when disconnecting utility services to existing equipment, when re-connecting equipment being relocated, and when connecting new equipment being supplied under this Contract.

E. Equipment delivery:

1. Plan for receiving equipment and delivering equipment on schedule. The Foodservice

Equipment Contractor shall be responsible for coordinating all aspects of their work as it relates to the General Contractor, Subcontractors, the Owner, or any other Trades as may be dictated by the Owner, Architect, or Consultant.

2. Confirm that the General Contractor has provided a structure sufficient to sustain the weight of the Foodservice Equipment and depressed slabs for drains grates and walk-in cooler/freezer when noted. Confirm that openings and passageways of sufficient size to permit the delivery and erection of the equipment to their respective locations without dismantling are provided. Assume responsibility for any equipment that must be entered through openings before doors and walls are finished. Coordination of these conditions is critical to the equipment installation.

3. Establish earliest and latest job site delivery dates of the Foodservice Equipment Contractor provided equipment.

4. Do not consign any equipment to the Owners or to any other Contractor without written acceptance from them and satisfactory arrangements for the payment of freight and all handling charges.

5. Delivery of Owner furnished equipment for installation shall take place at a time to be determined by Owners, but not necessarily during normal working hours.

F. Installation:

1. Uncrate, assemble, and level equipment. Repair any damaged or abraded surfaces. Set equipment temporarily in its final locations, permitting the plumbing, mechanical and electrical trades to take the necessary measurements for the connection of the service lines. Then, move the equipment sufficiently to permit the installation of such service lines. After service line installation, realign equipment level and plumb, making the final erection as shown on the contract drawings.

2. Equipment shall be installed to eliminate objectionable vibration.

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3. Be responsible for the cutting of holes in equipment for pipes, drains, electric outlets, etc., as required to allow for efficient utility connections to equipment. Work shall conform to the highest standards of workmanship and shall include welded sleeves, collars, ferrules, or escutcheons.

4. Provide wall sleeves, chrome-plated cover plates, vermin proofing, and sealing of wall sleeves. Foodservice Equipment Contractor to provide vermin proofing for all floor sleeves they use.

5. Equipment shall be turned over to the Owner in undamaged condition upon completion. All workmanship and labor shall be of the best in their respective fields with skilled mechanics of the trades involved.

G. Electrical work:

1. Provide inter-wiring of foodservice equipment between components within the equipment, such as heating elements, switches, starters, thermostats, motors, etc., complete with a junction box or disconnect as is applicable and ready for final connection.

2. All electrical inter-wiring done in the fabricator’s shop or in the field as specified in this scope of work shall be fully tested and certified by a licensed independent agency. Testing agencies shall be approved by the local authorities.

a. A complete wiring diagram indicating connection points, types of conduit, junction boxes, terminal boxes, breaker panels, shunt-trip breakers for cooking equipment, and other miscellaneous devices shall be listed in the fabricator’s shop drawings.

b. The agency's name and contact person, as well as verification that the agency is accepted by local inspectors, shall be submitted to the Consultant prior to fabrication of custom equipment.

3. Voltages shall be as indicated on contract drawings. Any differences in electrical characteristics at a job site from those shown on contract documents must be submitted to the Consultant for consideration prior to ordering equipment.

4. Furnish on each motor-driven appliance or electrically heated unit a suitably mounted control switch or starter of proper type in accordance with UL or ETL Codes. All controls mounted on vertical surfaces of fixtures shall be set into recessed die-stamped stainless-steel cups or otherwise indented to prevent damage to the control switch.

H. Plumbing work:

1. Furnish equipment with faucets, mixing valves, back-flow preventers, and/or sink waste assemblies as specified in this section. All backsplash-mounted faucets shall be provided with double male nipples having locknuts for rigidly securing the faucet to the backsplash.

Nipple-locknut assembly shall be provided under this section as part of the faucet.

2. Pre-pipe all waste and supply piping for built-in fixtures in fabricated counters to shut off or control valves, ready for final connection by the General Contractor. Final connections will be by the General Contractor unless otherwise specified.

I. Walk-in refrigeration:

1. Walk-in refrigeration units shall be erected by factory-trained and certified installers or shall be supervised by factory personnel. Remote refrigeration systems shall be furnished by a walk-in refrigeration unit manufacturer and installed by factory-authorized personnel.

2. Provide junction boxes, one for each unit section, to connect service for lights and heater cable. The project electrician shall make connections from electric panels to control panels on compressors and to respective junction boxes.

3. Provide control wiring between evaporator units, compressor units, and related control items.

All wiring shall be copper run through a rigid PVC conduit. Wiring and conduits sizing shall conform to the requirement of The State of Georgia Electric Code.

4. All conduits inside of units shall be of "Seal-Tite" type.

5. Conduits, wiring, and refrigerant lines shall be concealed within the walls, ceilings, and floors of the building.

6. Testing and initial operation of this equipment will be supervised by a qualified representative of the balanced refrigeration system manufacturer.

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J. At no expense to the Architect or Owner, provide on-site operational and functional testing of the installed equipment. Defects or deficiencies will be corrected to the satisfaction of the Architect or Owner at the expense of the Foodservice Equipment Contractor.

K. Consult the mechanical, plumbing, and electrical drawings and their accompanying specifications to determine additional requirements of the work. Cooperate with all trades to ensure a satisfactory installation.

L. Repair damage to the equipment and/or premises resulting from this installation and remove, daily, any debris left by the Foodservice Equipment Contractor. Dispose of all packaging and debris per the Architect’s Construction Waste Management Plan.

M. Be responsible for keeping their area orderly during the entire time of installation. Foodservice equipment and fixtures shall be cleaned thoroughly and ready for operation at the time the building is turned over to the Owner.

N. Protect metal and millwork product finishes from damage during shipping, storage, handling, installation, and construction of other work in the same spaces. Wrap with self-adhesive protective paper of a type recommended by the metal and millwork manufacturer and crate each item of equipment as needed for protection from damage. Do not remove protective coverings until work is installed and ready for cleaning and start-up.

O. Become familiar with and accept responsibility for compliance with all applicable codes and regulations. If authorities having jurisdiction require any portion of the equipment to be inspected, tested, or approved, the Foodservice Equipment Contractor and/or their equipment supplier shall bear all costs of such inspections, tests, or approvals.

P. Procure and deliver certificates of acceptance or of completion as required and issued by the State, Municipal, or other authorities to the Owner. The certificate shall be filed with the Architect certifying that the equipment is operating based on the manufacturer's recommendations. Coordinate the performance of these services, and both the manufacturer's representative and the Foodservice Equipment Contractor shall sign the certificate. The Owner may withhold payments that are due or which may become due until the necessary certificates are procured and delivered.

Q. Use sealant, wherever required, for sealing backsplashes to walls, cabinet bodies to concrete or tile bases, roll-in refrigerators to floors. Etc. Sealant shall be Dow-Corning #780, General Electric "Silastic", or approved equal in a clear finish and applied in accordance with the sealant manufacturer's recommendations. Gaps between the wall and backsplash over 1/4-inch wide are not acceptable.

R. Coordinate equipment noted as being provided by the Owner or other product supplier. Do not install unless specifically directed to do so in the written specifications. Show on roughing-in plans the sizes, utilities, and other requirements provided in the specifications as if the equipment were contractor furnished.

S. Verify size and weight information of all service ware (glasses, plates, trays, cups, etc.) with the Owner. Verify carts, racks, and dollies fit into fixed equipment such as roll-in refrigeration, combi ovens, walk-in refrigeration, counters etc.

T. Take full responsibility for any costs resulting from changes or variances from contract drawings and written specifications without written authorization from Architect and/or Consultant for said changes or variances.

1.4 EXISTING EQUIPMENT

A. Coordinate and show sizes, utilities, and other requirements as determined by physical inspection

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222030.000 – Camacho for equipment noted as existing to be re-used. Include all costs for marking, removing, transporting, storing, fully cleaning, redelivering, and installing such equipment. All requirements within the project manual apply to re-used equipment, except warranty, as if contractor furnished, including, but not limited to code compliance and accessories necessary to conform with the new application.

B. Verify and document the operating condition of equipment scheduled for re-use prior to its being disconnected. Document the condition of the equipment to note any dents, scratches, broken components, or other damage prior to placing it in storage. Protect equipment during transport and storage and assume responsibility for its reinstallation in the condition viewed prior to removal.

C. The foodservice equipment contractor is not responsible for repairing, or refurbishing equipment noted as existing on plans or specifications unless work is specifically called for in the written specifications.

D. The data on existing equipment is the best available at the time these drawings were prepared and is offered for planning purposes only. The Foodservice Equipment Contractor shall field verify all data prior to roughing-in utilities for existing equipment.

E. Foodservice equipment that is scheduled for removal shall be turned over to the Owner for disposal or storage at their discretion.

F. All disconnecting and reconnection of services to existing equipment shall be performed by related trades.

G. The foodservice equipment contractor shall not provide a warranty or guarantee on existing equipment. In the case of a new component being provided by the foodservice equipment contractor for an existing piece of equipment, the component shall be warranted or guaranteed as specified.

1.5 QUALITY ASSURANCE

A. All custom fabricated equipment such as tables, sinks, countertops, etc., must be manufactured by a foodservice equipment fabricator who has the facility, personnel, and engineering capability to meet the design requirements. Such manufacturer shall be subject to the approval of the Consultant. All work in the above category shall be manufactured by one manufacturer and shall be of uniform design and finish.

B. The provider of this equipment must be able to show that he is now and for the past 5 years been engaged in the manufacture or distribution of foodservice equipment, as required under this Contract.

C. Only manufacturers who can meet the foregoing qualifications will be acceptable. Approved fabricators are listed in the “Fabricated Metal Equipment” section of this specification.

D. Obtain equipment of like families (refrigeration, ovens, serving counters, etc.) from a single manufacturer.

E. Foodservice equipment is to be supplied by a single Foodservice Equipment Contractor.

Contractors bidding the equipment specified in this section represent and warrant that:

1. They are financially solvent.

2. They are experienced in and competent to perform the types of work to furnish the plans, materials, supplies, and/or equipment to be so performed or furnished herein.

3. They are familiar with all federal, state, municipal, and department laws, ordinances, orders, and regulations which may affect the work of those employed therein, including, but not limited to any special acts relating to the work or to the project of which it is a part.

4. Such temporary and permanent work required by the Foodservice Equipment Contractor can

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222030.000 – Camacho be satisfactorily constructed and used for the purpose for which it is intended and that such construction will not injure any person or damage any property.

5. They have carefully examined the plans, specifications, addenda if any, and the site of the work and that, from their own investigations, they have satisfied themselves as to the nature and location of the work; the character, quality, and quantity of materials likely to be encountered; the character of equipment and other facilities needed for the performance of the work; the general and local conditions; and all other materials which may, in any way, affect the work or its performance.

1.6 SUBMITTALS

A. Refer to Division 01 requirements for Submittals.

B. The item numbers shown on the submittal shall be the same as shown on contract documents. All submittals are to be in electronic (PDF) format. Reproduction of original contract documents is not acceptable for this purpose.

C. Equipment brochure:

1. Submit illustrated brochures for manufactured or "buy-out" equipment items, line drawings, rough-in requirements, and list of accessories or other specified additional requirements.

Include items listed as “Future, Existing to Remain, Existing to be Relocated, and/or By Owner.” Omission of data does not reduce the obligation to provide items as specified.

2. The equipment cut sheets shall use Auto Quotes or similar, including coversheets for each item. Where a piece of equipment is used and specified with multiple item numbers assigned, the first item is to be provided with a cover sheet and datasheet. For additional identical items, provide cover sheets only.

3. On the brochure cover sheet, provide the following information:

a. Project name.

b. FSEC name.

c. Foodservice Consultant name.

4. On equipment cover sheets, provide the following information:

a. Item Number.

b. Equipment description.

c. Quantity.

d. Written specification/description of equipment provided.

e. Accessories.

f. Utilities.

D. Rough-In drawings:

1. Submit fully dimensioned rough-in plans at 1/4" scale, in electronic format, showing all required mechanical, electrical, ventilation, water, waste, and refrigeration services required for equipment and rough-in location for same. Rough-in locations shown shall make allowances for required traps, switches etc., thereby not requiring interpretations or adjustment on the part of other contractors. Drawings shall indicate dimensions for floor depressions, raised bases, wall openings, wall backing, recessed or wall-mounted control panels, etc., for equipment.

2. Drawings shall be dimensioned to the stub up or stub out, not to the connection on the equipment. 90-degree plug heads are recommended where available. Verify all NEMA plug types and lengths of cords from equipment. Length is to be of adequate distance for outlets available and to allow equipment to be placed as shown on contract documents. Show convenience receptacle locations.

3. In the event rough-in has been completed before award of Contract, the Foodservice Equipment Contractor shall field verify the provided rough-in locations and provide equipment to suit building conditions.

4. Provide a refrigeration system schematic piping plan indicating line size, elevation, trap locations, and all specified components required for the refrigeration system installation. The

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222030.000 – Camacho plan is to include equipment and parts provided by the remote refrigeration manufacturer.

Verify refrigeration sizing is proper for line lengths determined by actual field conditions.

E. Shop drawings:

1. Submit fully dimensioned and detailed shop drawings, in electronic format, of custom-fabricated equipment including, but not limited to stainless steel fabrication, walk-in cooler/freezer, remote refrigeration, exhaust hoods, utility distribution systems, and scullery equipment shall be submitted, drawn at 3/4" scale for elevations and 1-1/2" scale for sections.

Drawings to show item number and quantity required for each detail. Omissions shall not relieve the Foodservice Equipment Contractor of providing items as specified and shown on contract drawings.

2. Show adjacent walls, columns, and identify countertop equipment showing item numbers and descriptions. Drawings shall show details of construction, installation, and relation to adjoining and related work where cutting or close-fitting is required.

3. Drawings shall indicate species and grades of materials, gauges, finishes, and hardware selections. Provide color, pattern, and/or samples for laminate, fiberglass, paint, or stain for approval by the Architect/Owner.

4. Drawings shall show all reinforcements, anchorage, and other work required for the complete installation of all fixtures.

5. Where the fabricator is to pre-wire components to a junction box, pull box, breaker panel, load center, etc., all electrical wiring, labeling, and method of certification are to be indicated on the drawings. Provide an electrical diagram to the on-site Electrical Contractor.

F. Submit certification for special materials as applicable:

1. Walk-In refrigeration manufacturer will have received UL Seal of Approval and Factory

Mutual's test approval for low CFC foam construction. The Foodservice Equipment Contractor shall submit a sample of the approval certificates for verification.

2. Preservative treated wood certification: submit for Architect's information only. Submit certification by treating plant stating chemicals and process used, the net amount of salts retained, conformance with applicable standards, and moisture content after treatment.

3. Fire-retardant treatment certification: submit for Architect's information only. Submit certification by treating plants that fire-retardant treatment materials comply with governing ordinances and that treatment will not bleed through finished surfaces.

G. Verify utility and other special requirements of foodservice equipment with plumbing, mechanical, and electrical plans prior to ordering equipment.

H. Rough-in drawings shop drawings, color, and material samples and bound brochures covering manufactured or "buy-out" items covering all work and equipment covered in this Contract shall be submitted to the Consultant and Owner as soon as possible but not later than four (4) weeks after the award of Contract. After approval, Foodservice Equipment Contractor shall furnish to Consultant, Architect and Owner, sets (as required) of shop drawings and brochures, corrected as required by virtue of review comments, for distribution to various interesting trades on the project.

All costs of reproductions and submissions shall be part of the Contract.

I. After initial review of submittal data, revise and resubmit only the datasheet, coversheets, rough-in, and/or shop drawings that have been revised. The entire submittal is not required for resubmission.

After two resubmissions, the Foodservice Equipment Contractor may be charged a fee for the Consultant’s continuous re-evaluation. This will be billed as an additional service.

J. Do not begin fabrication of custom equipment until approvals of shop drawings have been received and until field measurements have been taken by Foodservice Equipment Contractor, where such measurements are necessary to assure proper conformance with the intent of the contract drawings and specifications.

K. Field verify measurements, giving due consideration to any architectural, mechanical, or structural

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222030.000 – Camacho discrepancies that may occur during the construction of the space. Do not rely on or measure drawings for actual on-site dimensions. No extra compensation will be allowed for any difference between actual dimensions secured at the job site and dimensions shown on the drawings. Field dimensions shall be taken at the earliest opportunity so as not to delay deliveries and shall be submitted to the Consultant for consideration before proceeding with the fabrication of equipment.

L. Shop drawings, details, and equipment reviewed are for a design concept only and does not relieve the Foodservice Equipment 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 and building conditions or reasonable adjustments due to deviations. All verifications should occur prior to ordering equipment.

M. The Foodservice Equipment Contractor shall prepare and submit for review a complete and itemized listing of items and services ordered, procured, and otherwise arranged for to complete their work, including purchase order numbers, projected ship dates, and pertinent comments. This listing shall be updated and distributed on a bi-monthly basis and on a weekly basis during the four

(4) week period preceding the commencement of installation.

1.7 SUBSTITUTIONS – STANDARDS

A. Refer to Division 01 requirements for Substitutions.

B. Where equipment is specified by the name of manufacturer and model number, it is intended that the designated name and number represent a standard of quality and is not intended to restrict competition in any way. The Architect reserves the right to accept or reject each proposed substitution, and any construction detail or evasion of the specification requirements shall be cause for rejection. Such a decision shall be final and binding upon all parties. Acceptance of proposed substitutions is subject to the following qualifications:

1. Equal in quality of material used, in structural strength, and in details of construction.

2. Equal in performance and productivity.

3. Equal in the finish or in characteristics permitting specified finish to be applied.

4. Equal availability of replacement parts and maintenance service.

5. Equal in utility connection requirements.

C. Proposals shall be based on brands, materials, and forms of construction specified unless products of other manufacturers that conform to requirements of the plans and specifications are approved in writing by the Consultant as equal to that specified. All proposed equipment substitutions shall be submitted at least ten (10) days prior to the date of the bid to the Architect where the bidding schedule allows, and all substitutions require pre-bid approval.

D. Any equipment offered for approval as "equal" to equipment specified must conform to the space limitations of the layout. Bidders recommending substitutions are cautioned to examine the plumbing, mechanical, and electrical plans as well as conditions at the building site to determine if substitution will require changes in services already planned or installed. The bidder shall include the costs of these changes in their bid and call it to the attention of the Architect and Consultant by including a descriptive notation in the request for approval. In addition to any costs associated with the substitution, the cost of any deviation from kind or location of utility service due to furnishing of an approved equal will be the responsibility of the Foodservice Equipment Contractor, at no extra cost to the Owner.

E. The bid price for each proposed substitute shall include all costs required to incorporate the substitute into the project. Later requests for additional monies due to substitutions will not be considered.

F. If no equals are approved in writing by the Consultant, the brands and materials specified must be furnished, and no other substitution will be permitted after awarding of Contract except by specific

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222030.000 – Camacho change order issued by Owner.

1.8 DRAWINGS

A. Drawings that constitute part of the contract documents indicate the general arrangement of piping and location of equipment. Slight changes due to the varying dimensions of equipment and wall construction shall be permitted with approval by the Architect. Should it be deemed necessary to deviate from the arrangement indicated to work with structural or other field conditions, the Foodservice Equipment Contractor shall provide revised drawings showing such deviations, at their own expense and without expense to the Owner.

B. These typed specifications shall be closely correlated with the contract drawings. Each complements the other, and cross-referencing shall be necessary to fulfill the requirements of the specifications. All information shown on contract drawings is to be incorporated as part of the written specifications.

C. Equipment model numbers include the code *C013 as a suffix. This code is known as the Specifier Identification System. It is not to be removed by the bidders. Its purpose is to identify the specifier to the contractors providing the equipment in the event it is necessary to communicate questions, clarifications, and/or comments. It is to be used on all correspondence when communicating with manufacturer representatives and factories.

D. Specifications and drawings are reasonably exact, but their extreme accuracy is not guaranteed.

Drawings and specifications are for the assistance and guidance of the Foodservice Equipment Contractor, and exact locations, distances, and levels shall be governed by the building. Conflict in drawings and specifications where changes, alterations, additions, or deductions are necessary or where exceptions are taken regarding sizes, locations, and other details shown on drawings shall be reported in writing for decision by the Architect.

E. It shall be the responsibility of the foodservice equipment bidders to inform the Architect and Consultant of any discrepancies found within these documents, including written specifications, drawings, or schedules. This is to allow an opportunity for the Consultant to prepare an addendum to correct such discrepancies. Bidding on a known discrepancy with the intention of equipment substitution or price gouging through change orders will not be tolerated.

1.9 MANUFACTURER’S DIRECTIONS

A. Follow manufacturer's directions in all cases where manufacturers of articles used in this Contract furnish directions or prints covering points not shown on drawings or specifications.

1.10 INDUSTRY STANDARDS

A. Equipment specified herein shall be fabricated to conform to the “Food Equipment Standards” of the National Sanitation Foundation (NSF). Equipment shall be installed in accordance with the standards of NSF and bear the NSF seal. This shall include any pending standards which shall become applicable at the time equipment is delivered. Any differences of opinion on sanitation shall be referred to the State Department of Health for a ruling.

B. Equipment shall be installed in accordance with the manufacturer’s instructions and the best practices of the foodservice industry, with careful attention to eliminating all cracks, crevices, and concealed spaces in wet areas that would be difficult to clean or keep free of vermin and soil.

C. Foodservice equipment provided under this Contract shall be manufactured and installed in conformance with the Williams-Steiger Occupational Safety Health Act of 1970.

D. Work and materials shall follow requirements of applicable codes, ordinances, and regulations, Athens, Georgia 11 40 00.10

222030.000 – Camacho including but not limited to those of The National Fire Protection Association, State Fire Marshall, State Board of Health, Local Health Codes, etc.

E. Electrically operated and/or heated equipment, fabricated or otherwise, shall conform to the latest standards of the National Electric Manufacturers Association (NEMA). Equipment shall comply with the State of Georgia Electric Code and bear the label from an approved testing laboratory (UL or

ETL).

F. The electrical wiring of motors, motor starters, switches, and thermostats of the equipment shall be an integral part of the unit, which shall contain a junction box for the connection of electrical service.

All motor-driven equipment shall have thermal overload and underload protection.

G. Gas burning equipment to be designed for operation with a type of gas furnished and approved by the American Gas Association. The label or listing of the American Gas Association shall be accepted as conforming to this requirement. Installation of equipment shall conform to the standards as set forth by the American Gas Association and the National Plumbing Code. All gas-fired equipment shall have automatic ignition. Where required, all gas equipment shall be furnished with a safety pilot and one hundred percent safety cut-off.

H. NFPA Codes 13, 17, 17A, and 96 standards shall be complied with for the exhaust system. Provide all safety devices on all accessories required to comply with regulations and governing codes

I. Walk-in refrigeration unit panels shall meet ASTME-84 (UL-723) and be listed by Underwriters laboratories and by Factory Mutual as a Class I building material.

J. Applicable standards comply with the following, as referenced herein:

1. American Institute of Timer Construction (AITC).

2. American National Standards Institute (ANSI).

3. American Plywood Association (APA).

4. American Society for Testing And Materials (ASTM).

5. American Wood Preservers Association (AWPA).

6. American Wood Systems (AWS)

7. Architectural Woodwork Institute (AWI) "Architectural Woodwork Quality Standards, Guide

Specifications, and Quality Certification Program", Sixth Edition, 1994, herein referred to as AWI standards. Work shall comply with applicable portions of AWI standards.

8. Hardwood Plywood Manufacturers Association (HPMA).

9. National Electric Manufacturers Association (NEMA).

10. National Fire Protection Association (NFPA)

11. Underwriters Laboratories, Inc. (UL).

12. US Dept. of Commerce, National Bureau of Standards

a. Lumber: PS 20-70.

b. Construction and Industrial Plywood: PS 1-83.

K. Whenever the drawings and specifications require larger sizes or higher standards than are required by the regulations, the drawings and standards shall govern.

L. Whenever the drawings and specifications indicate requirements that will violate the regulations, the regulations shall govern.

M. No extra charge will be paid for furnishing safety devices or other items required by the regulations, but not specified or shown on the drawings.

N. Rulings and interpretations of enforcing agencies shall be considered part of regulations.

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1.11 WARRANTY

A. All new equipment specified in this section shall be guaranteed in writing for a period of one (1) year from the date of final acceptance. Any defect in material or workmanship shall be promptly rectified by the Foodservice Equipment Contractor without cost to the Owner during this period.

B. Walk-in refrigeration units specified in this section shall be guaranteed in writing for a period of ten

(10) years from the date of final acceptance. Any defect in material or workmanship shall be promptly rectified by the Foodservice Equipment Contractor without cost to the Owner during this period.

C. All new self-contained or remote refrigeration systems in this section shall include start-up and a one (1) year service contract providing free service, 24 hours per day, seven days per week, including all parts and labor. Compressors shall be covered by the manufacturer's optional extended warranty, giving components a minimum of five (5) years of warranty protection.

D. Assign any warranties longer than one (1) year to the Owner at the end of the first year.

PART 2 - PRODUCTS

2.1 MATERIALS

A. Stainless steel shall be austenitic steel alloy and must meet the requirements of the American Iron and Steel Institute Designations for type 304 stainless steel. Type 430 stainless steel (straight chrome - no nickel) shall not be accepted for custom fabricated equipment.

B. Stainless steel sheets shall be manufactured to the standards set forth by the US. Standard for Sheet Metal and have a genuine mill finish of not less than commercial No. 4 on the exposed side and No. 2 on the unexposed side. Unless specified, no material shall be finished lighter than 20 gauge for custom fabricated equipment. All stainless steel shall be stretcher leveled, with a thickness of:

1. 14 Gauge - Not less than 0.075 Inch

2. 16 Gauge - Not less than 0.063 Inch

3. 18 Gauge - Not less than 0.050 Inch

4. 20 Gauge - Not less than 0.038 Inch

C. Welding shall be of electric arc or oxy-acetylene gas. Welding shall be done with a rod of the same material and full penetration in the entire length of the joint. Welds to be flat without buckles, voids, or imperfections. All welds shall be ground smooth to match the original grain, flush with adjacent surfaces, and conditioned to eliminate dangerous surfaces. Shear cuts or bends that tend to open the surface of the metal shall be rewelded, ground, and polished. Ends and edges which are rough or sharp shall be filed and ground to a safe, smooth finish before delivery to the job site.

D. When stainless steel sheets have the grain running in different directions, the sheets shall be so jointed, and welds run and finish in such a manner as to make the sheets appear as one continuous product.

E. Galvanizing shall be applied to rolled shapes in conformance with ASTM A123, coating designation G-90, and to sheets in conformance with ASTM A526, coating designation G-90.

F. Galvanized steel sheets shall be cold-rolled, stretcher leveled, bonded, and rerolled to ensure a smooth surface.

G. Castings shall be corrosion-resisting metal-containing, not less than 30% nickel. All castings shall be rough ground, polished, and buffed to a bright luster, and free from pit marks, runs, checks, Athens, Georgia 11 40 00.12

222030.000 – Camacho burrs, and other imperfections. In lieu of corrosion-resisting metal castings, die-stamped or cast 18-8 stainless steel will be acceptable.

2.2 MANUFACTURED ITEMS

A. Except when specified otherwise under the individual item specifications in the “Schedule of Equipment”, all items of standard manufactured equipment furnished shall be complete in accord with the manufacturer's standard specifications for a specific unit of a model called for, including finishes, components, attachments, etc.

B. Substitutions for manufactured equipment specified will be accorded consideration under terms set forth in "Substitutions-Standards”.

C. Nameplates:

1. Nameplates shall be provided on each "buy-out" product identifying the product manufacturer, model number, serial number, date of manufacture, electrical characteristics, and other identifying information for use in warranties and securing replacement parts.

2. The nameplates may be on the back or bottom of small and portable equipment, but on heavy, permanently installed equipment, the nameplate shall be visible without searching.

Electrical equipment shall have plates giving electrical characteristics.

3. Nameplates shall fit snugly against the surface of the equipment, shall be no larger than necessary, shall be free of rough edges, and shall be attached in such a manner that it will not interfere with the sanitation of the equipment.

4. Separate equipment identification plates with the contract number marked thereon shall be securely fastened to the surface of each piece of equipment. The identification plate and information imprinted thereon shall be as permanent as the life expectancy of the equipment to which it is affixed.

2.3 FABRICATED METAL EQUIPMENT

A. Products fabricated by Atlanta Custom Fabricator, LTI, Eagle Group, and Advance Tabco, modified to comply with specifications, are acceptable.

B. Metal tops:

1. Metal tops shall be constructed of 14-gauge stainless steel with butt joints welded, ground, and polished smooth, resulting in a one-piece top without joints and crevices. Tops are to be reinforced with 14-gauge stainless steel channel irons, 1-inch by 5-inches by 1-inch.

Channel irons shall be securely fastened to the underside, on 30-inch centers, by studs or welding, in a vermin-proof manner. Freestanding ends are to be turned down 1-3/4-inch on bull-nose edge or 2-inch on rolled down the edge, with exposed corners rounded on a 2-1/2-inch radius or bull-nose corner.

2. Where the table borders or is adjacent to the wall, provide an 8-inch-high backsplash with a 2-inch turn back on a 45-degree angle to the wall unless otherwise specified. Provide welded enclosed ends unless otherwise specified.

3. Where legs, standards, pipes, or pipe chases pass through a work area or tabletop, they shall pass through 3-inch-high stainless steel sleeves, with the periphery fully welded and polished to match adjacent surfaces.

4. Sound deadening; minimum 1/8-inch thick shall be applied to the undersides of dish tables and allowed to dry thoroughly before being finished with two (2) coats of epoxy paint.

5. See drawings for typical details.

C. Sinks:

1. Sinks shall be constructed of 14-gauge stainless steel sheets with interior corners rounded on a minimum 1/2-inch radius. Bottom corners shall be fully coved.

2. Sinks to be welded into table tops with joints ground, polished, and made to match adjacent surfaces.

Athens, Georgia 11 40 00.13

222030.000 – Camacho

3. Each pot sink compartment shall have a cut-out on the rear to accommodate the overflow assembly provided with the drain assembly. Overflow and drain assemblies shall be installed and made watertight.

4. Provide each sink with a 2-inch chromium-plated waste outlet with a stainless steel strainer and chromium-plated tailpiece. Provide with a rotary lever handle waste valve. Wastes are to be depressed in sink bottoms, with bottoms inclining down towards the wastes. Provide pot sinks with overflow assembly.

a. Wastes for pot sinks to be T&S Brass Model No. B-3940-01.

b. Wastes for prep sinks shall be T&S Brass Model No. B-3940.

c. Products manufactured by Component Hardware and Dormont, modified to comply with specifications, are also acceptable.

5. The rotary handle shall have a front stainless steel bracket or support welded to the underside of the sink compartment.

D. Drain tables and drain boards shall be constructed of 14-gauge stainless steel, size and shape as specified, and made integral with sinks. Construct drain tables or boards to allow liquids to drain into sinks. The front and free ends are to be constructed with a minimum 3-inch-high by 1-1/2-inch rolled rim on a 180-degree turn unless otherwise specified.

E. Undershelves and intermediate shelves shall be constructed of 18-gauge stainless steel and notched to fit around legs. Provide 2-inch turn-up at the rear. Shelves shall be fixed in place unless otherwise specified.

F. Overshelves:

1. Overshelves shall be constructed of 16-gauge stainless steel with edges rolled up or down as specified.

2. Table-mounted over shelves shall be supported by 16-gauge stainless steel tubular legs.

Legs are to be securely fastened to the tabletop with 1-5/8-inch stainless steel supports with plated inside liner. Support to lock in place with a single set screw.

3. Cantilevered over shelves shall be supported on the table's extended rear legs and 14-gauge stainless steel flag brackets.

4. Wall-mounted over shelves shall be secured to the wall using stainless steel screws with expansion shields. Brackets shall be spaced at 4-feet on center maximum.

G. Doors:

1. Hinged doors shall be double pan construction with an 18-gauge stainless steel face and 20-gauge stainless steel rear unless otherwise specified. Doors shall be a maximum of 1-5/8-inch thick and filled with sound-deadening material. Corners shall be welded, ground, and filed smooth.

2. Provide full width of the door front with an integral horizontal pull.

3. Mount hinged doors on stainless steel lift-off hinges.

H. Drawers:

1. Lift out type drawer body to be constructed from a single sheet of 20-gauge stainless steel.

Drawer to be 20-inches by 20-inches by 5-inches-deep with coved inside corners unless otherwise specified.

2. Construct drawer front of double-wall stainless steel with 16-gauge exterior and 20-gauge interior. Provide with integral horizontal pull. Fill void in the drawer front with sound deadening material.

3. Mount the drawer pan in an 18-gauge stainless steel cradle with roller bearing slides with stops. Enclose the drawer in an 18-gauge stainless steel housing on sides and rear. Design pan carrier to open fully without tilting. When fully extended, drawer shall support a minimum of 200 pounds.

4. Provide manually operated release latches to allow drawer removal.

5. Drawer assemblies shall be positive self-closing type.

Athens, Georgia 11 40 00.14

222030.000 – Camacho

I. Legs, braces, gussets, and feet:

1. The height of tables and other fabricated equipment shall be as specified.

2. Legs shall be continuously welded, ground smooth and polished to have a uniform finish.

Legs are to be spaced at intervals of 72” maximum on center, braced by a 1-5/8-inch outside diameter 16-gauge stainless steel tube or undershelf welded to the legs 10-inches above the finished floor. Braces shall be constructed to form rectangular or "H" frames, and there shall be at least one (1) brace welded to each leg. Weld around periphery at joint to legs and grind smooth.

3. Gussets shall be a 3-1/2” inch-high cylindrical leg socket designed to accept legs provided.

Body shall be flared out to 2-3/4-inch diameter at the top for easy welding. Provide with a locking set screw to assure secure assembly. Leg gussets are to be welded to the underside of tables, sinks, and reinforcing.

4. Feet shall be stainless steel adjustable bullet shape, fully enclosed, and fit tightly to the leg.

Provide 1-inch up and down adjustment from the central position, at no time exposing any threads. Adjustments are to be easily made by hand without the use of tools.

5. Legs for cabinet bases shall be 6-inches-high, including feet.

6. Freestanding sinks shall be supported on legs and feet as specified, with bracing from front to rear only.

7. Where flanged feet are specified, provide stainless steel 1-5/8-inch diameter adjustable flanged foot inserts with mounting holes which can be securely fastened to the floor.

J. Casters, where specified, shall be stainless steel swivel plate type. Provide gray 5-inch polyurethane wheels with 1-1/4-inch tread, leakproof Zerk grease fittings and seals, and a 250-pound capacity. Front casters shall be provided with locking brakes.

2.4 FINISHES

A. Paint and coatings shall be of an NSF-approved type suitable for use in conjunction with foodservice equipment. Such paint or coating shall be durable, non-toxic, non-dusting, non-flaking, and mildew resistant; shall comply with all governing regulations and shall be applied in accordance with the recommendations of the manufacturer.

B. All exterior, galvanized parts, exposed members of the framework, and wrought steel pipe where specified to be painted shall be cleaned, properly primed with rust-inhibiting primer, degreased, and finished with two (2) coats of epoxy-based grey hammer tone paint, unless otherwise specified.

C. Stainless steel, where exposed, shall be polished to a #4 commercial finish. Where unexposed, finish shall be #2B. The grain of polishing shall run in the same direction wherever possible. Where surfaces are disturbed by the fabricating process, such surfaces shall be finished to match adjacent undisturbed surfaces.

D. Fabricated equipment shall be spray-coated with plastic suitable for protecting the equipment during transport and installation. The coating shall be easily removable and shall be removed after the equipment installation is complete at the worksite or, alternately, when directed by the Consultant.

E. Exposed surfaces on brass, bronze, or steel shall be plated with chromium over nickel in accordance with Federal Specification WW-P-541, Paragraph 9.5 and Table 9.4 unless otherwise specified.

2.5 WALK-IN REFRIGERATION UNITS

A. Products manufactured by Thermokool, modified to comply with…