233813_Commercial-Kitchen_Hoods_GS_June_2014.pdf

CONSTRUCTION ISSUE

Architectural & Refrigeration Upgrade

Commissary - Fort Myer, VA 28 Apr 2015

COMMERCIAL-KITCHEN HOODS

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SECTION 23 38 13

COMMERCIAL-KITCHEN HOODS

(Edited from DeCA June 2014 Design Criteria)

PART 1 - GENERAL

1.1 SUMMARY

A. Section Includes:

1. Kitchen hoods.

2. Fire extinguishing equipment.

3. Fuel shutoff devices.

B. Related Sections:

1. Specified elsewhere:

a. Division 01 Section Mechanical, Refrigeration, Food Service Equipment and Electrical Coordination.

b. Division 01 Section Quality Control.

c. Division 01 Section Closeout Procedures.

d. Division 23 Section Common Work Results for HVAC.

e. Division 23 Section Vibration and Seismic Controls for HVAC Piping and Equipment.

f. Division 23 Section Metal Ducts and Air Accessories.

g. Division 23 Section Testing, Adjusting, and Balancing for HVAC.

1.2 QUALITY CONTROL

A. The following publications form a part of this specification to the extent they are applicable:

1. Division 01 Section Quality Control.

2. NSF labeled.

3. NFPA 96-Latest edition.

4. UL 710 listed as complete system.

5. NFPA 17A: Standard for Wet Chemical Extinguishing Systems.

6. IMC – Latest edition.

7. UL 1570 and 1571 – Light Fixtures.

8. NFPA70 – National Electric Code.

9. SMACNA – "Kitchen Equipment Fabrication Guidelines".

10. SMACNA – "Duct Construction Standards: Metal and Flexible".

1.3 SUBMITTALS

A. Submit under provisions of Division 01 Section Administrative Requirements.

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B. Product Data: For the following:

1. Hoods.

2. Grease removal devices.

3. Fire-suppression systems.

4. Lighting fixtures.

C. Shop Drawings:

1. Show plan view, elevation view, sections, roughing-in dimensions, service requirements, duct connection sizes, and attachments to other work.

2. Show cooking equipment plan and elevation to confirm minimum code-required overhang.

3. Indicate performance, exhaust air airflow, and pressure loss at actual Project-site elevation.

4. Indicate method of attaching hangers to building structure.

5. Show exhaust air ducts, and fittings connecting to hoods.

6. Show water-supply and drain piping.

7. Show control cabinets.

8. Show fire-protection piping, actuation devices, and manual control devices.

9. Detail equipment assemblies and indicate dimensions, weights, loads, required clearances, method of field assembly, components, and location and size of each field connection.

10. Wiring Diagrams: Power, signal, and control wiring.

D. Piping Diagrams: Detail fire-suppression piping and components and differentiate between manufacturer-installed and field-installed piping. Include roughing-in requirements for drain connections. Show cooking equipment plan and elevation to illustrate fire-suppression nozzle locations.

E. Field test reports.

F. Operation and Maintenance data.

PART 2 - PRODUCTS

2.1 ACCEPTABLE MANUFACTURERS

A. Kitchen hoods:

1. Greenheck.

2. Captive Air

3. Halton

4. Gaylord.

5. Econovent.

6. Duo-Air.

7. Greasmaster.

2.2 MATERIALS

A. Factory manufactured hoods:

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1. Hoods shall be Type 1 for grease laden service unless noted otherwise.

2. All parts of hood shall be 18 gauge type 304 stainless steel with #4 finish where exposed, #2B where concealed. Exposed welds shall be polished to #4 finish.

3. UL listed stainless steel grease extractors (not filters).

4. Mounting hardware.

5. All joints shall be externally welded liquid-tight and ground smooth.

6. Provide internal structural steel framework consisting of channels and angles at 3 feet O.C.

maximum.

7. Removable stainless steel drip pan.

8. Provide Matching fascia panels to close space between hood and ceiling.

9. All welds shall be continuous, liquid-tight on exterior of hood.

10. Light switch and 4 hour timer by Division 26. Provide enclosure in front of front left corner of hood.

B. Fire suppression system:

1. The exhaust hood, entire exhaust duct system and all grease producing appliances under the hood shall be protected against fire by the wet chemical fire suppression system.

2. The system shall be designed and installed by a factory authorized distributor in accordance with Underwriter's Laboratories and Factory Mutual's listings and to conform to all local authorities having jurisdiction including NFPA #96 and 17A.

3. Provide automatic gas and electric fuel shutoff devices (manual reset) to the Plumbing and Electrical Contractors for all cooking appliances wired to stop appliances upon the actuation of the system.

4. Nozzles located in the plenum and exhaust duct shall be of the spring loaded, self-closing type, capable of functioning with a heavy accumulation of grease.

5. Nozzles for deep fat fryer and other associated cooking equipment shall be either of the self-closing type or shall be fitted with nozzle covers as supplied by the manufacturer.

6. Entire system shall be self-purging.

7. The installer shall have regularly available contract maintenance of this type system plus 24 hour emergency service for same. They shall furnish as a part of this work a maintenance contract for one year from the date of Substantial Completion with inspection at least once each 6 months and 24 hour emergency service when required.

8. All exposed piping and devices shall be chrome plated, chrome sleeved or stainless steel.

9. Remote manual release at exit door (10 feet minimum from exhaust system, 4 feet 6 inches

AFF).

10. Furnish all required wiring to connect fire extinguishing system to building fire alarm system.

11. All wiring or cabling shall be concealed.

PART 3 - EXECUTION

3.1 PREPARATION

A. Field verify all dimensions.

3.2 INSTALLATION

A. Install hoods level and plumb.

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B. Complete field assembly of hoods where required.

1. Make closed butt and contact joints that do not require filler.

2. Grind field welds on stainless-steel equipment smooth, and polish to match adjacent finish.

Comply with welding requirements in Part 2 "General Hood Fabrication" Article.

C. Install hoods and associated services with clearances and access for maintaining, cleaning, and servicing hoods, grease removal devices, and fire-suppression systems according to manufacturer's written instructions and requirements of authorities having jurisdiction.

D. Securely anchor and attach items and accessories to walls, floors, or bases with stainless-steel fasteners, unless otherwise indicated.

E. Install hoods to operate free from vibration.

F. Install trim strips and similar items requiring fasteners in a bed of sealant. Fasten with stainless-steel fasteners at 48 inches o.c. maximum.

G. Install sealant in joints between equipment and abutting surfaces with continuous joint backing, unless otherwise indicated. Provide airtight, watertight, vermin-proof, sanitary joints.

H. Install lamps, with maximum recommended wattage, in equipment with integral lighting.

I. Electrical contractor will provide all field wiring to do the following (upon fire extinguisher system actuation):

1. Disconnect power and fuel to all appliances under hood.

2. Signal fire alarm system.

J. Electrical contractor will provide power wiring to lights. He will also furnish and install wall mounted light switch.

K. Division 23 Section Commercial-Kitchen Hoods contractor shall do all other electrical wiring required, if any.

L. Coordinate work with that of the kitchen equipment installer.

M. Fabricate in accord with Kitchen Equipment Fabrication Guidelines and "Duct Construction Standards" unless specified in Division 05 Section METAL FABRICATIONS.

N. Coordinate with Division 05 Section METAL FABRICATIONS for stainless steel wall panels required behind equipment item 1D09 chicken rotisserie.

O. Duct Connections: Weld exhaust-duct connections.

P. Fire-Suppression Piping: Install piping connections for remote-mounted suppression systems according to NFPA 17, "Wet Chemical Extinguishing Systems".

Q. Ground equipment.

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R. Tighten electrical connectors and terminals according to manufacturer's published torque-tightening values. If manufacturer's torque values are not indicated, use those specified in UL 486A and UL 486B.

END OF SECTION