JRA General Specifications.pdf

Kentwood Community Center 2310 Bid Pack#02 07/01/2025

City of Kentwood RFP #25-015-751

JRA Food Service Design Consultants 11 4000 - 1

SECTION 11 4000 - FOOD SERVICE EQUIPMENT

PART 1 - GENERAL SPECIFICATIONS

1.01 RELATED DOCUMENTS

A. All Drawings, General Conditions, Division 1 Specifications, Specifications, and any other related contract documents apply to this section and the requirements may exceed those shown in this section. The food service engineering consultant on this project is JRA Food Service Consultants, LLC in Grand Rapids, Michigan (Consultant) and is responsible to the Architect and Owner for ascertaining that the Food Service Equipment Contractor (FSEC) complies with all the requirements of this section.

1.02 SUMMARY

A. As listed in this division, the FSEC shall furnish all labor, material, work, equipment, transportation, accessories, taxes, etc. for a complete and continuous installation in accordance with the requirements of these plans and specifications and related documents.

B. The FSEC shall familiarize themselves with local conditions affecting the cost of the work and examine the RFP, the site, and all related contract documents as described in the RFP including architectural drawings, all of which constitute the responsibility of the FSEC.

1.03 SUBSTITUTIONS AND VOLUNTARY ALTERNATES:

A. The first manufacturer of equipment listed in the item specifications (Item Specifications) (see Item 3.06) is intended to be the basis of the base bid. All other manufacturers must conform to the specifications, size, accessories, materials, capacity, etc.

B. A proposed substitution on any specified equipment must be submitted to the City five (5) days in advance of the bid opening date and must include all manufacturer’s shop drawings and data sheets on the proposed equipment. The supplier shall pay any additional costs incurred for changes, engineering services, utilities, construction, etc. that may be incurred by said substitutions.

1.04 INTERPRETATION OF DOCUMENTS:

A. Prior to receipt of bids, all questions, clarification, and changes in the documents shall be executed by addendum. After award of contract, all changes shall be performed by bulletin.

B. FSEC shall submit an itemized price breakdown (see Proposal Form Spreadsheet – attached to the RFP) for each piece of equipment including, freight, manufacturer, model number, quantity, taxes, etc. as applicable. The City of Kentwood is tax exempt.

C. Any deletions of equipment by the Owner and/or Consultant prior to approval and/or release of the shop drawings, brochures, etc. shall be credited to the Owner at the itemized price as listed in the itemized price breakdown and also include all equipment costs, freight, labor, etc.

The credit shall not be limited to the unit price amount listed on the Proposal Form.

D. Any additions to equipment by the Owner and/or Consultant that result in cost increases after approval and/or release of shop drawings, brochures, etc. shall be immediately noted by the FSEC and a written request with prices for a bulletin shall be issued by the FSEC to the Consultant.

E. These General Specifications are applicable to items listed in the Item Specifications.

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1.05 ABBREVIATIONS

A. The following abbreviations are used herein unless otherwise noted on the plans or Item

Specifications.

A Amps A.C. Alternating Current AFF Above Finish Floor AGA American Gas Association ASME American Society of Mechanical Engineers BTC Branch To Connection CFM Cubic Feet of Air Per Minute CM Construction Manager Consultant Food Service Consultant C.P. Chrome Plated CW Cold Water - 25 PSI DCO Duplex Convenience Outlet - 20 amp DFA Drop From Above E.C. Electrical Trades FL DR Floor Drain - Wade W1104 FFD Funnel Floor Drain - Wade 1104-EF4 FL SK Floor Sink - 12" - Wade W9144-15 FPM Feet Per Minute FRP Fiberglass Reinforced Plastic FSEC Food Service Equipment Contractor G Natural Gas - 7" water column GP General Purpose G.S. General Specifications G.C. General Trades HVAC Heating Ventilation HVAC Trades HP Horsepower HW Hot Water - 140 degree - 25 PSI J.B. Junction Box KW Kilowatt NEMA National Electrical Manufacturers Association NFPA National Fire Protection Association NSF National Sanitation Foundation N.S.R. No Service Required N.I.C. Not in FSEC contract OSHA Occupational Safety and Health Administration P.C. Plumbing Trades S.O.M. Standard of Manufacturer SMACNA Sheet Metal and Air Conditioning Contractors National Association s.s. Stainless Steel SS Steam Supply - 25 PSI SR Steam Return UL Underwriters Laboratories V Volts VIF Verify in field W Waste Outlet W.G. Water Gauge - Static Pressure

1.06 CONFORMITY

A. All equipment furnished under these specifications shall be newly manufactured and installed in strict conformity with all codes, regulations and requirements of the State Board of Health, the NSF Standards, or any state or local agency.

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B. All equipment shall conform to the current standards and bear the seal of UL, NEMA, ASME, AGA, OSHA, NFPA, etc. where applicable and/or otherwise conform to the requirements of the authorities having jurisdiction.

C. Wherever the requirements of the specifications and drawings are in excess of the regulations, the specifications and drawings shall govern. Whenever the regulations are in excess of the specifications and drawings, the regulations shall govern.

D. Wherever the requirements of the specifications are in excess of the drawings, the specifications shall govern. Wherever the requirements of the drawings are in excess of the specifications, the drawings shall govern.

1.07 PERMITS - LICENSES - PHONE CALLS

A. Provide to the proper authorities all notices required by law, obtain all refrigeration permits, licenses, etc., and pay any legal fees necessary for the due and faithful performance of the work, and which may arise incidental to the fulfilling of the foodservice documents. The Owner shall pay for any health department plan review or license fees and any building permits related to the work.

B. Permits shall be provided as required. MEP permits for plumbing and electrical services are by

CM’s trades.

C. Accept all phone calls relating to food service equipment that pertain to the project until warranty has expired on the equipment.

1.08 SUBMITTAL OF BUYOUT BROCHURES AND SHOP DRAWINGS

A. Shop drawing and brochure requirements may also be listed in the general requirements or other areas of the documents. Provide submittals as per those requirements or as listed below

- whichever is greater.

B. All shop drawings, rough-in drawings, equipment brochures, etc. shall be submitted at one time within twenty (20) days of the Notice to Proceed. Said items are subject to the terms and conditions of the plans and specifications for the entire project. All drawings which are submitted for distribution shall be clear and concise and have the following notes printed on each and every sheet:

Name of the FSEC Name and location of the project Name of the Architect Name of the Consultant Name of the Construction Manager Drawing number Date of drawing and revisions

The following statement: The (name of FSEC) is solely responsible for the accuracy and completeness of these drawings and specifications, and we approve them for construction purposes. Signed: (Officer, Partner, etc.)

C. All submitted data shall be reviewed for general compliance only and does not alleviate the

FSEC from providing equipment as per the intent of the plans and specifications.

D. Owner shall not be responsible for any equipment ordered or prior to receipt of Consultant-approved brochures or shop drawings.

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1.09 BUYOUT BROCHURES:

A. As soon as possible after award, FSEC shall prepare a buy-out equipment brochure in PDF format with copies of manufacturer's specification sheet or literature on each item, along with a list of the model, manufacturer, quantity, connections required, accessories, etc. for each item and component or accessories. Material on all items shall be assembled in order and no consideration will be given to partial lists submitted from time to time.

1.10 ROUGH-IN DRAWINGS AND MECHANICAL DATA:

A. As soon as possible after award, FSEC shall submit an electronic drawing in PDF format at 1/4” scale to locate accurately the utility connections for each item of equipment requiring water, gas, electrical, and drain. Listed on the drawings shall be dimensions to required utilities and located from a center line of a structural column or another positive reference point.

B. Upon final approval of data, distribute copies to all trades, Owner, Architect, health department, etc. as required.

C. Drawings shall be at 1/4" per foot scale or larger and indicate each electrical and mechanical roughing-in required for all new and/or future or purveyor-supplied (the Owner shall provide proper data on purveyor-supplied equipment) food service equipment as listed in the plans or specifications. Include all electrical and convenience outlets, gas, water, steam, ventilation, drains, floor depressions, wall openings, weights, ceiling recess or access panels, sleeves, beverage lines, roof data, refrigeration, etc.

D. Furnish all necessary assistance to the various trades and be responsible for the proper location of sleeves and conduits through which the utility lines are to be drawn. A field inspection shall be made before the finished floors are laid to make any necessary relocations of the utility sleeves, rough-ins and conduits, and immediate written notice shall be provided if rough-in problems have occurred.

1.11 SUBMITTALS OF SHOP DRAWINGS:

A. Completely detail and submit shop drawings (s.s. fabrication, fire protection, ventilation, plastic laminate fabrication, walk-ins, sneeze guards, cafeteria serving counters, hoods, etc.) in electronic PDF format showing all items to be provided under this section of the specifications.

Drawings to be submitted for review at 1/2" per foot scale or larger. Upon final review of data, distribute copies to all trades, Owner, Architect, etc. as required.

B. The drawings shall show all elevations, sections, dimensions, mechanical and electrical requirements, related details of construction, installation and related work which require cutting, close fitting, etc. as required for installation.

C. Submit proper notifications in writing of any departures from the contract drawings or specifications which may be necessary to permit installation of the equipment. Fabrication should not be started until after final approvals are received and final field measurements are taken.

1.12 MAINTENANCE MANUALS

A. At time of demonstration, provide to the person in charge of the kitchen and/or the City’s Project Manager, a minimum of three (3) bound current copies of kitchen plans, roughing-in drawings, any and all warranties, instructions, parts lists, operating instructions for each piece of mechanical equipment, as-built shop drawings, and "Buy-Out" brochures.

C. Manuals shall include a typewritten list in the front of the manual listing the names, addresses, JRA Food Service Design Consultants 11 4000 - 5 and telephone numbers of local servicing agencies and manufacturer’s representatives for all equipment.

1.13 SAMPLES

A. Submit all hardware, plastic laminate, paint, etc. samples for approval, if required, before starting fabrication.

1.14 MEASUREMENTS

A. Measurements required to size and place the food service equipment shall not be taken from drawings but shall be made at the structure from the actual spaces reserved therefore, and giving due consideration to any architectural, structural or mechanical discrepancies that may occur during construction of the building. Verify size of all of Owner’s equipment and small wares (dishes, trays, pans, etc.) and any equipment supplied by others (urns, soda systems, beverage dispensers, etc.), if applicable. Field dimensions shall be taken at the earliest opportunity so as not to delay deliveries.

B. Verify in the field any and all measurements before doing any work on equipment that may be affected by the physical conditions and be responsible for the correction of same.

C. Coordinate Owners and/or any equipment supplied by others (coffee makers, beverage equipment, cash registers, soda equipment, etc.) as required for rough-in data, installation, etc.

D. Measurements for tight-fitting equipment shall allow for no more than 1/4" between wall and equipment and shall be trimmed and/or sealed as required.

1.15 WARRANTY

A. Provide a written warranty for all equipment against defects in workmanship and material for one (1) year from date of substantial completion and acceptance, excluding refrigeration units which shall carry an additional four-year (4-YR) warranty and a ten-year (10-YR) warranty on all walk-in panels. This shall cover any replacements and/or repair costs of such defective material, including transportation, labor, and materials for all equipment. This one-year (1-YR) free service, warranty and guarantee shall be available within twenty-four (24) hours of notification on all equipment except refrigeration.

B. Provide one-year (1-YR) free service, warranty and guarantee within twelve (12) hours of notification on walk-in refrigeration and units must be operational within twenty-four (24) hours after service call.

C. This warranty is not intended to cover equipment which has been overly abused or items that have not had proper periodic maintenance (door gaskets, uncleaned refrigeration condensers, etc.) during the one-year (1-YR) period.

1.16 DELIVERY AND STORAGE

A. Furnish all labor, material, equipment, etc. as required to unload and store all equipment.

B. No equipment shall be delivered to the site unless it has been ascertained that storage space is available.

C. Make all arrangements to deliver, unload, and store all equipment and FSEC shall assume all responsibility for safeguarding the equipment until it is accepted by the Owner.

D. Unless noted in the Item Specifications, remove and store any existing and/or

JRA Food Service Design Consultants 11 4000 - 6 relocated equipment that is removed from the kitchen during the construction period.

PART 2 - GENERAL SPECIFICATIONS - PRODUCTS

2.01 MANUFACTURER'S STANDARDS

A. It is the intention of these specifications to provide a type of equipment conforming to manufacturer's standards and only minor variations in construction will be accepted, provided that these variations do not detract from the finished appearance, durability, general function or in any way affect general overall size, capacity, strength, etc. of equipment.

B. Manufacturer's catalog designation of material and/or fabricated equipment used in the following specifications are intended to illustrate and represent the standards which will be required by the Owner. Equipment furnished must closely conform thereto in design, construction, capacity, and function to the make and model called for. Where such catalog designations are given, the items shall be complete as described and shown in the catalog unless exceptions are named in the Item Specifications.

C. When more than one manufacturer is listed in the Item Specifications, only one manufacturer shall be acceptable for items of a similar nature (fabrication, cooking equipment, refrigerators, shelving, carts, etc.) to ensure uniformity of design, installation, service, etc.

2.02 FABRICATION STANDARDS

A. Unless noted under the Item Specifications or on the plans, the following specifications shall govern the construction of all fabricated and buyout equipment and installation and shall apply to the individual item as if it were written therein in its entirety.

2.03 FABRICATED EQUIPMENT

A. It is required that all custom fabricated items (counters, tables, sinks, dish tables, etc.)

described in the plans and specifications, other than by name and catalog number, be constructed of 300 series stainless steel and be manufactured by one fabricator. Eagle Group Metal-Masters Inc, Advance Tabco Co., Kevry Co., Professional Restaurant Services (PRS), LTI Co., John Boos, Keystone Fabricators Co., Titan Co. and are approved fabricators and have demonstrated they possess the plant, personnel and engineering facilities to properly design, detail, and manufacture high quality kitchen equipment.

B. All work in the above category shall be standard unit assembly, by one (1) foodservice equipment manufacturer of uniform design, material and finish.

2.04 BACKSPLASHES

A. Where edges of the top are adjacent to walls, column, equipment or enclosures, they shall be turned up to provide a backsplash which shall be tight fitting (1/4" or less). Unless noted, all backsplashes shall be formed by turning up ten inches (10") and flanged back 2-1/2" at 45 degrees and down one-inch (1") and attach to wall with six inches by two inches (6" x 2") s.s.

"Z" clips on 3'-0" centers. Ends of backsplash shall be fitted with closure plates. Weld a full s.s. enclosure panel for exposed rear backsplash.

B. Tops adjacent to refrigerators, ovens or cabinets shall be turned up four inches (4") with top edges feathered slightly to form a tight fit of 1/4" or less. Seal with mastic compound.

2.05 BOLTS, SCREWS AND RIVETS

A. All exposed surfaces of equipment shall be free of bolt, screw and rivet heads. Wherever bolts are used to fasten tops and trim to paneling, body of counters and similar equipment, such

JRA Food Service Design Consultants 11 4000 - 7 bolts shall be of an approved type and shall be corrosion resistant metal of the same alloy as the metal to which they are fastened with acorn type nuts to eliminate sharp edges.

2.06 CASTERS

A. Provide heavy duty casters with double ball bearing raceways, heavy gauge fork and races and have minimum capacity of 250 pounds per caster. Casters shall be provided with brakes.

Wheels shall be non-marking urethane.

2.07 CODES AND SANITATION

A. All food service equipment under this contract shall meet the requirements and bear the label of the NSF. Specifications set forth are considered minimum and are to be superseded by any superior requirements in effect as of this date by the NSF or the State Health Department. Any differences of opinion on sanitation shall be referred to the State Health Department for arbitration.

2.08 CORNERS

A. All corners shall be fully rounded and made integral and of the same sheet as the top and rolled edges. Radii of all rolled edges to be equal and rolled two-inch (2") diameter at least 180 degrees. Filler pieces or soldering shall not be used in place of all welded, seamless construction.

2.09 CUTTING BOARDS

A. Provide Read Products or Mapletex Co. 1/2" minimum thick reversible boards as per plan as manufactured by Read Products Inc. When attached to grills or similar equipment, provide s.s.

mounting brackets.

2.10 DISHTABLES

A. Provide NSF-approved series SC-DT dish tables with 14 gauge 304 s.s. coved corner construction as manufactured by Metal-masters Co. or equal with ten-inch (10") backsplash as previously specified where adjacent to walls and remainder of tables to have three-inch (3") high roll rim and be mounted on 12 gauge under-channeling, 16 gauge s.s. cross rails and legs with s.s. gussets and s.s. adjustable bullet feet and/or flange-type feet. Tops shall be pitched to dishwasher to avoid standing water and undersides shall have sound deadening material and be attached to walls with s.s. "Z" clips.

B. Provide removable 18 gauge s.s. under-shelving which has two-inch (2") rolled up edges at rear and roll down edge at front and be supported on s.s. cross rails on all sides. Notch all corners to fit legs and piping. Under-shelving shall not interfere with booster heater or adjacent equipment.

C. Provide s.s. recessed drain trough with drainer in all soiled dish tables. Unit shall not interfere with dishwasher control panels or adjacent equipment.

D. Disposer cones and/or scrapping trough shall be integrally welded into top and also provide s.s. brackets for switch and holes in backsplash return for vacuum breaker. Trough shall be size and shape as per plan by six inches (6") deep with coved corner construction and sloped to disposer. Provide twenty-inch (20") long s.s. pan formed removable trough covers. Provide T&S Co. 2905 water inlet at shallow end of trough and every 3'-0" and at change in directions.

Inlets shall be controlled by a 2600 mixing valve mounted on a s.s. bracket mounted under dish table and be interconnected to water line and solenoid so water flows through inlets when disposer is in operation.

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E. Provide integral s.s. pass through sill extending through wall as per plans and specifications with flat side splashes and turn down front with closed ends. Provide one-inch (1") rear turndown at table at 30 degrees so sill is higher than dish table. Provide wood bracing on sill as required for support. Verify requirements of roll up door prior to installation of tables.

F. Provide raised roll rim in lieu of three-inch (3") high roll rim at front edge of soiled dish table when used as a pass-through dish deposit area.

2.11 DOORS:

A. SLIDING DOORS - Sliding doors shall be constructed of 16 gauge s.s. material listed in the Item Specifications with roller bearing slides.

B. SINGLE PAN - Construction, 16 gauge s.s. with 3/4" thick sound deadening fiberglass between the two (2) thicknesses of metal. Back panel to be 20 gauge steel. Door to operate on top hung ball bearing rollers. Bottom edge of doors to be square and fitted with a groove that rides over a s.s. pin at center point.

C. All doors shall be fitted with stops and locks. Handles shall be die stamped s.s. flush mounted.

D. HINGED DOORS - All hinged doors for cabinet bodies and enclosed bases shall be double pan construction. Doors shall be flush mounted and be fitted with s.s. piano type full length hinges. They shall be furnished with friction catch and s.s. recessed handles, locks, and two

(2) rubber button noise eliminators, one at each corner on the handle side.

2.12 DRAWERS:

A. All drawer inserts shall be coved corner die stamped out of one (1) piece of 18 gauge s.s. or plastic and shall set loosely in a channel frame so it can be lifted out for cleaning. Top edges are to be flanged out 1/2".

B. The supporting frame shall be welded steel channel with s.s. drawer face welded to frame so there will be no exposed screws or rivets on the face which shall extend 3/4" out at top and down 3/4" with 1/2" hemmed edge and radius corners to form drawer handle. Provide two (2) rubber button shock stop-noise eliminators, one on each side of the drawer face at the top.

C. Provide heavy duty s.s. drawer slides with heavy duty s.s. ball bearing wheels. Slides and frame to be so designed as to allow full opening of drawer and to be reinforced to support 150 pounds when fully extended.

D. Adjustable stops are to be provided for each drawer at the fully open position. Drawers on open base tables shall be enclosed in an 18 gauge housing of steel. Drawer guides are to be sloped to provide self-closing action.

E. All drawers shall be twenty inches by twenty inches by five inches deep. (20” x 20” x 5”).

2.13 ENCLOSED BASE CABINETS:

A. All enclosed bases or cabinet bodies shall be similar to Delfield Company Mark VII series and constructed with 14 gauge s.s. tops and 18 gauge s.s. bodies and be enclosed on the ends and sides. The bases and bottom shelves shall be reinforced with channels and angle bracing and gussets as required. Additional angles and channel cross members shall be provided to reinforce shelves and support tops as required for countertop equipment (urn, ice dispensers, drink dispensers, etc.) as shown on plan.

B. All free corners of enclosed bases or cabinet bodies shall be rounded on a 5/8" radius and all corners against walls and other fixtures shall be square. In the case of fixtures fitting against

JRA Food Service Design Consultants 11 4000 - 9 or between walls, the bodies shall be set one-inch (1") from the wall line, but the tops will extend back to the wall line to permit space for rough-ins and adjustment to the wall irregularities. The ends of the cabinet bodies shall extend to the wall line and be sealed and/or trimmed as required.

C. These fixtures shall be constructed with six-inch (6") s.s. adjustable legs, unless set on masonry or steel bases as called for in the Item Specifications.

2.14 FIELD JOINTS:

A. All field joints shall be welded with rod of same basic composition as sheets or parts welded.

Welds shall be free of pits, cracks, cross graining or discolorations and shall be ground and polished to the original finish of the metal. No soldered or bolted joints shall be used unless noted in Item Specifications and shall be properly sealed and bolted.

2.15 GRINDING AND POLISHING:

A. All exposed welded joints shall be ground flush with the adjoining material and neatly finished to harmonize therewith. Services shall be free of depressions. Wherever sheared edges occur, they shall be free of burrs, projections and fins to eliminate all danger of cutting or laceration when the hand is drawn over such sheared edges. Where miters or bull nosed corners occur, they shall be neatly ground to a uniform condition, and in no case will overlapping material be acceptable. All exposed surfaces shall be satin finish except rim which shall be a highly polished and buffed finish. Satin finish shall be comparable to the commercial mill finish known as No. 4 for s.s. No cross graining on equipment is acceptable.

2.16 GUARDS

A. All machines shall be furnished fully enclosed with guards built in accordance with safety codes and regulations of the State or governmental agency having jurisdiction.

2.17 HOT FOOD WELLS:

A. Provide insulated food wells with coved corner s.s. interior and the electrical element attached to the underside of well. When units are specified with drains, the manufacturer shall provide a drain assembly with bushing and a universal joint as required to manifold and interconnect all wells with a master and individual valves and drain handles shall be easily accessible from employee side of counter. All wells shall be inter-wired to master switch with indicator light.

Provide galvanized access panel below wells to protect wiring. Units shall be heated by 208/240 volt 1200 watt electric elements with thermostatic control with guard ring and pilot light or 3600 BTU gas burner with individual control and removable heavy steel radiant plate set above heating device.

2.18 INTERIOR SHELVES:

A. All interior shelves in cabinet bodies and enclosed bases shall be 18 gauge s.s. or as called for in the Item Specifications. Turn up on back and ends of shelf shall be 1-1/2" high and coved on 3/4" radius. The front edge shall be turned down 1-1/2" and back 1/2". All shelves shall be rigidly reinforced below to prevent sagging. Provide ferruled cutouts in shelves for drain lines, conduits, etc.

2.19 LEGS - FEET - FRAMES:

A. All legs and pipe stands for open base tables, dish tables, etc. shall be constructed of 16 gauge s.s. tubing unless noted, with cross rails and braces of the same materials. All joints between legs, under-shelves and cross braces are to be welded and ground smooth.

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B. Cross rails must be supplied to reinforce each leg. Legs anchored to gussets at top only and without cross rails are not acceptable. Pipe stands and frames furnished on all pipe base fixtures shall have legs of 1-5/8" O.D. 16 gauge s.s. tubing, cross rails of 1" O.D. 16 gauge s.s.

tubing unless noted.

C. Top of stand shall be fitted into s.s. gussets welded to reinforcing structure on underside of the table top, spaced not over 3"- 6" on centers.

D. All legs shall be fitted with adjustable s.s. bullet-shaped feet with bottom of pipe legs to be finished off smoothly and overlap the stem to provide sanitary fitting and prevent the accumulation of grease or other debris at this joint. Provide s.s. flange-type feet securely anchored for island-style counters, sinks, etc.

E. All pipe legs or vertical members are to be set back from edge of table tops a sufficient distance to offset any interference with workers, walls, columns or other equipment.

F. Provide six-inch (6") adjustable legs with adjustable s.s. bullet foot for fabricated and/or buyout equipment with minimum capacity of 1500 pounds each.

2.20 MATERIALS AND STRUCTURAL SHAPES:

A. Angles, bars, channels, piping, pipe legs, etc. used shall be uniformly ductile in quality and free of hard spots, runs, checks, and other surface defects. Except as otherwise specified, all such sections shall be milled steel galvanized by the hot dip process, all free of runs and blisters, uncoated spots or patches. S.S. shall be 18-8 composition (302 alloy) standard with No. 4 finish and polished to 180 grit and welded as previously specified. Provide butyl sealant sound deadening between tops and all structural supports or as required.

2.21 NAME PLATES

A. Each item of equipment shall have a corrosion-resistant metal name plate with model number, serial number, name and address of the manufacturer securely fastened to equipment in a non-conspicuous area. All mechanical and electrical controls, switches, disconnects, remote compressors, etc. shall be labelled with metal or engraved phenolic plastic signage.

2.22 OVERSHELVES AND WALL SHELVES:

A. Provide ten-inch (10") wide NSF 16 gauge s.s. over-shelves or wall shelves unless noted in the plans or Item Specifications. Provide wall-mounted shelves with rear and sides to be turned up square one-inch (1") and front edge to have sanitary roll rim. Provide heavy gauge s.s. wall-mounting brackets six inches (6") from ends of shelf with maximum of 4'-0" on centers.

B. Provide all over-shelves with sanitary rolled edges and bull nose corners on all four (4) sides unless equipment is mounted on shelf (microwave, toaster, dishes, etc.) and provide 1/2" turn up at rear for that portion of the over-shelf. Provide s.s. tubular support standards as required for shelf-mounted equipment and with provisions for mounting to table or countertop.

C. Provide all wall backing and/or structural support as required for shelves to support fifty pounds per square foot (50 lbs/sq.ft.) and coordinate installation of same with trades.

2.23 PAINTING

A. All galvanized material and black steel shall be thoroughly cleansed of all oil and foreign matter and given two (2) coats of enamel paint as selected.

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2.24 ROLLED RIMS AND EDGES

A. Standard roll rim shall be coved up three inches (3") with 1/2" diameter roll at 180 degrees and bullnose corners.

B. Square edge shall be turned down two inches (2") at 90 degrees with 3/4" tight hem at bottom.

C. Marine edge shall be turned up 1/2" on a 45 degree angle and turned down two inches (2") with 3/4" tight hem at bottom.

D. Wherever tabletops are used in connection with sinks, the top shall be fabricated with a 1/2" high raised roll rim spillage edge unless otherwise specified. Top to be integrally raised approximately 1/2" at all edges and then rolled down two inches (2") at 210 degrees with bull nose corners.

2.25 REINFORCED STRUCTURES:

A. Counter, table, and cabinet framework shall be constructed of steel angles horizontally and channels vertically, made in sections to permit assembly on job with tops field-welded. Vertical fronts and sides of cafeteria counters and similar enclosures are to be reinforced with channels on approximately 3'-0" centers to support the tray slide brackets.

B. Unless otherwise specified, angles or channel frames and similar cross bracing on not over

2'-0" centers to be provided under all counter and table tops to stiffen tops and furnish fastening supports for leg flanges.

2.26 SINKS:

A. Provide 14 gauge s.s. coved corner sink bowls integrally welded as per plan with welded seamless construction with scored bottom towards a die stamped drain outlet with a Fisher lever handle waste and connected overflow located 1" below drain board and shall not interfere with plumbing, adjacent walls, equipment, etc. Provide 14 gauge s.s. bracket for drain stem. All multiple compartment sinks shall be double-walled construction. When sinks are built into enclosed base counters, provide access holes for lever waste handle stem.

2.27 TABLETOPS:

A. METAL - Metal table tops to be 34" high and be constructed of 14 gauge 302 s.s. with NSF roll rim construction and bull nose corners unless otherwise noted. All seams and coved corners shall be welded, ground smooth and polished. Provide ferruled access holes for cutouts for water lines, cords and plugs, etc. as required in table tops, counter tops, urn stands, etc. All open base tables shall be reinforced with 12 gauge angles or channels.

Provide welded cross angle or channel members shall be placed at each pair of legs with gussets, welded cross rails and feet as previously specified.

B. One (1) angle runner, running lengthwise shall be provided on tops up to thirty inches (30") wide; two (2) provided on tops over thirty inches (30") wide. All tops shall be reinforced so that there will be no noticeable deflection and all reinforcements shall be stud-welded to the underside of the top. No rivets or bolts to be used through the top. Provide sound deadening material between tops and reinforcing members and underside of tops. Field joints are to be provided in the top where necessary.

C. RICHLITE – Read Products or Mapletex or plastic tops shall be NSF construction with 1" thick top with drop edge supported on 12 gauge framing and top reinforcement channels attached to legs as above. Provide six-inch (6") coved riser at rear and sides when specified. When drawers are specified below tops, 12 gauge reinforcement channels shall be provided for mounting of drawers or for tables with removable tops. If Read Products or Maple-Tex top

JRA Food Service Design Consultants 11 4000 - 12 tables are used as bake table, verify location and size of ingredient bins located below drawers to assure proper fit.

2.28 UNDERSHELVES:

A. The under-shelves on open base tables, dish tables, etc. shall be a solid removable 16 gauge s.s. shelf unless noted in the Item Specifications. Shelf is to be turned up at rear and down on all front and side (down on all island units) edges 1-1/2" with corners at legs cut out and mounted on the support stringers on all four (4) sides. Provide ferruled access holes as required for drain lines, water lines, conduits, etc.

2.29 CORRECTIONAL PACKAGES

A. Unless otherwise stated in the Item Specifications, A Corrections Package shall include but not be limited to non-removable hardware, fasteners, nuts, bolts, screws, hinges, handles, hoses, etc.

B. All items to be fully welded and/or not removable without the use of tools. Areas filled with sealant caulk are to be provided with “No-Pick” sealant.

C. Temperature and/or pressure gauges are to be installed and/or protected in a manner that they cannot be subjected to removal without the use of tools or vandalism.

D. There shall be no devices that may create or cause a hazard to the operator and/or the use of said device to injure other personnel.

2.30 VENTILATION-HOODS-DUCTWORK

A. Unless otherwise stated in the Item Specifications, provide 300 series 18 gauge s.s hoods similar to Captive Air Co. or Duo Aire Co. or Accurex Co. and be manufactured in accordance with and bear the seal of NSF, UL, and NFPA 96. Hoods shall be mounted 6'-8" above finished floor and must overhang all equipment by a minimum of six inches (6") at front (eighteen inches (18") for drawer-type broilers) and sides and be furnished with a full complement of s.s. UL filters, filter frame with grease cup, recessed LED lights inter-wired to junction box on top of hood and to switch on face of hood, duct collars, fire dampers, hangers, hemmed 18 gauge s.s. end panels, s.s. closure panels from top of hood to ceiling, cutouts and trim for power distribution system or columns, etc. Provide insulated NFPA integral three-inch (3") stand-off behind hood when installed on non-rated wall. Walls for hood mounting shall be rated as required by code.

B. All exhaust fans shall be UL-762 rated vertical discharge fans with insulated curb, hinged base with grease collection device, mounted and inter-wired starter and disconnect, adjustable drive assembly and be sized for CFM as per plans with a sound classification of "average" and not to exceed twelve (12) sones.

C. All makeup air units shall be sized for CFM as per plan. Unit shall be fully factory-built with supply fan, filter section with bird screen, motorized inlet dampers, metal cabinet with weather proof epoxy coated finish in color as selected by Owner, twelve-inch (12") legs and rails, curb, vibration eliminators, factory-wired control panel and disconnect with wiring harness and pigtails for interlock of exhaust fan and make-up air unit to switch panel on face of hood or remotely located. If required by code, provide a pre-heat section (gas, electric, steam or hot water) which shall provide a minimum degree rise capability (as shown in Item Specifications and/or as required by local code) complete with full modulating controls, thermostat, etc. as required for a complete system. Provide all UL listed components.

D. All ductwork shall be constructed and installed as per SMACNA minimum gauges and requirements. Make-up air ductwork shall be insulated and of rigid metal construction. Flex duct will not be allowed. Provide welded 16 gauge black iron exhaust ductwork as per code

JRA Food Service Design Consultants 11 4000 - 13 requirements and conform to all building requirements and obstructions with all dimensions subject to verification in field. Provide all ductwork with cleanouts every 6'-0" of horizontal run (with pitch as per code) and at changes in direction, access panel, dampers, curbs, flashing, flanges, plenums, supports, insulation, etc. as required by code and to provide a watertight system. Fire rating shall be provided as noted on the food service plans and in the Item Specifications.

E. System is to be factory-tested and balanced as required for proper operation with written report to Architect and Owner.

F. Roof openings, structural support, and final connections shall be provided by others ILO by CM scopes.

G. If required by code, cooking exhaust hoods shall have an Ansul Co. R-102 or equal chemical fire protection system and will be listed separately in the specifications.

2.31 WALK INS AND REFRIGERATION – Not applicable.

2.32 WATER INLETS:

A. Water inlet locations shall be located above positive water level to prevent syphoning of liquid into the water system.

B. Wherever conditions require water inlet placed below water level, a suitable pressure type syphon breaker or double check valve shall be placed on fixture to form a part of same to prevent back-syphoning.

C. Exposed syphon breakers shall be chrome-plated units with chrome-plated piping and slip flanges where exposed.

2.33 MECHANICAL/ELECTRICAL MATERIALS REQUIRED IN FOOD SERVICE CONTRACT:

A. The FESC shall include materials properly labelled and packaged as follows:

B. PLUMBING APPURTENANCES:

1. Check requirements for gas, water, steam, etc. on job before ordering equipment.

Information shown on drawings or specifications does not relieve contractor of this responsibility.

2. Faucets, pre-rinse units, lever wastes, and vacuum breakers, to be manufactured as described in the Item Specifications.

3. Except as otherwise specified, provide each sink compartment with deck-type or backsplash- type faucet with minimum twelve-inch (12") swing spout soft flow. Where multiple sink compartments are provided, faucets may be located between compartments.

4. C.P. brass overflow fittings shall be 1-1/2" tubing fully connected to sinks at factory with lever handle quick opening wastes with tailpieces on each sink compartment.

5. Provide all solenoids, C.P. atmospheric or pressure type vacuum breakers with C.P.

stems above counter tops, shock absorbers, check valves, mixing valves, gas regulators, etc. required by code or for proper operation of equipment with mounting brackets as required. Valves shall be installed where required, accessible and convenient to the operator.

JRA Food Service Design Consultants 11 4000 - 14

6. Provide swivel gas hoses assemblies thirty-six inches (36") or of proper length as required with quick disconnect, ball valve, caster floor locks, and 3000-pound coiled restraining device, and wall brackets.

7. All steam equipment shall have valves provided with heat resistant handles, traps, gauges, etc. as required for proper operation.

C. ELECTRICAL APPURTENANCES:

1. Check voltage on job before ordering equipment. Information shown on drawings or specifications does not relieve contractors of this responsibility.

2. Except where noted under Item Specifications, current characteristics for motors 3/4 HP or less, solenoid valves and lighting shall be 120 volt, single phase, 60 cycle, A.C. Unless otherwise noted under Item Specifications, motors 3/4 HP and over shall be wound for 208/240 volts, three (3)-phase, 60 cycle, A.C.

3. Provide 120 volt control circuit on all equipment that operates on voltages on or over 208 volt. All equipment requiring 120 volt control circuits (120/480 volt, 120/208 volt, etc.)

shall have transformers pre-wired on equipment.

4. Cords and plugs and receptacles for equipment shall be three (3) or four (4) wire all-rubber coiled retractable-style cord with ground as required and match receptacles provided and as best suited for the equipment. Units shall be mounted in NEMA-type enclosures as per code with s.s. faceplates and boxes where receptacles are exposed.

5. Thermostats, unless otherwise noted on plans or in the Item Specifications, shall be provided at all equipment (bain-marie, urns, dish machines, hot food table, warming cabinets, etc.) with thermostatic control.

6. Heating elements to be of voltage and phase as specified or as required to suit job.

7. Controls, thermostats, switches, contactors, low water cut-off, light fixtures and bulbs, etc., necessary for the installation and proper operation of equipment shall be furnished as required along with all starters and/or motor control switches for the proper function of the equipment specified. Controls mounted on vertical surfaces shall be recessed.

8. Controls that are an integral part of equipment shall be factory-installed. Controls which are to be separately mounted shall be shipped loose for field installation. Coordinate all field installation so as to not interfere with access and/or operation.

9. Provide properly-sized magnetic starters line voltage type with thermal overload relays and reset for normal operation by automatic control or pushbutton station for 208/240 volt control. Enclosures shall be general purpose NEMA-type 1, A.C. voltage, unless located outdoors which will require a waterproof enclosure. Remote control motors shall have magnetic starters.

10. Disconnect switches shall be type non-fusible, single throw, heavy duty industrial, quick make, quick break. Circuit breakers may be used in lieu of above disconnects as per code.

11. Provide equipment with required internal wiring between elements, switches, motors, receptacles, starters, etc. complete to a junction box. Disconnect, starter, etc. as required and are to be “left ready” for final connections. All control circuits shall be 120 volt to ground.

JRA Food Service Design Consultants 11 4000 - 15

PART 3 - GENERAL SPECIFICATIONS - EXECUTION

3.01 INSTALLATION AND MATERIALS:

A. Provide for the conveyance, uncrating, erection, assembling, setting in place, trim, cutting of holes and ferrules in equipment for piping, drains, electrical outlets, etc. Coordinate installation with all trades, repairing of any damage done to equipment during installation, removal of debris created by installation, startup, testing, and cleaning of all equipment (new, existing, or relocated).

B. Where necessary to move equipment to make final connections, coordinate and assist all in moving equipment and be on the job to carefully level and adjust equipment as the connections are being made. During installation, coordinate with all trades on connection details and be responsible for meeting the individual equipment manufacturer's connection requirements. Report any infractions of installation procedure in written form.

C. The fit of all equipment as it joins all walls, floors, and corners shall be tight (within 1/4") to adjacent walls, seal all equipment with NSF-approved clear sealing compound and/or s.s. trim molding of proper size with concealed fasteners. Inspect the site and advise in writing and/or on shop drawings all necessary building requirements, door sizes, etc. to receive the equipment and assure accuracy of fit and installation.

D. All cabinet bases and pieces of equipment which are to be set on bases or machine platforms shall be set into a sealing compound of color to match the tile mortar. Enclosures, backsplashes, and turn-backs to wall shall be pressed into a ribbon of the same material with the excess wiped out to a radius fillet. Where necessary, and to eliminate shifting and the subsequent breaking of this seal, item shall be anchored to floor and wall with suitable masonry anchors. All equipment with utility connections (island-style sinks, dish tables, etc.)

shall also be anchored to floor with s.s. flange-type feet.

E. All equipment and materials shall be new, of prime quality, full-gauge thickness of compositions indicated by names or abbreviations stated in the Item Specifications.

F. Equipment batteries of one (1) manufacturer are to be pre-fitted at the factory and FSEC shall provide photographic proof of such work.

3.02 LIMIT OF OTHER SUBCONTRACTORS/TRADES RESPONSIBILITY:

A. Hood Connections:

1. Furnish and install hood, ductwork, and exhaust fan. Refer to the plans and Item Specifications. Make connections to hood and connect to exhaust fan. All ductwork shall have welded and/or watertight joints. Final power connections will be made by the CM’s Trade. FSEC is responsible for the controls package.

B. Plumbing:

1. Provide rough-ins and piping with stop valves, elbows, nipples, couplers, traps, waste vents, gas regulators, for water, steam, gas, etc. CM’s Trade will make final connections to the equipment.

2. Install equipment accessories (faucets, lever wastes, solenoids, valves, gas hoses, nipples, etc.).

3. Furnish and install sinks. Refer to the plans and Item Specifications. Final connections

JRA Food Service Design Consultants 11 4000 - 16 will be made by the CM’s Trade. Domestic Water Heaters are by the CM’s Trades.

C. Electrical:

1. Provide rough-ins, controls, panels, switches, and wall receptacles to match equipment cords and plugs, starters, junction boxes, canopy light and fan switches, conduit, wiring, wall outlets, disconnects, etc. and make final connections to the equipment.

2. Install equipment accessories (cords, light switches, drop-in equipment switches, wiring harnesses, disconnect switches, tracks for heat lamps, etc.) as required by code.

D. General:

1. All required holes and recesses for piping and ducts will be coordinated with all trades and as directed in the Construction Manager scope of work. Provide location, size, etc.

This information is to be provided in adequate time to be incorporated in the work.

3.03 TESTING:

A. After installation and hookup, inspection, startup, and cleanup, adjust and test all equipment under operating conditions for forty-eight (48) hours prior to acceptance by Owner. If inspection or test shows defects, such defects shall be corrected and inspection and testing repeated. Certify in writing that all equipment is performing in full compliance with the plans and specifications.

3.04 DEMONSTRATION:

A. After utility connections to the equipment are completed, schedule and conduct the inspection and startup and final test of equipment prior to final inspection. With a minimum of seven (7) days notification to Owner, schedule the demonstration with the Owner and perform the demonstration in the presence of the Owner and/or their authorized representative.

B. Before final inspection, remove any and all protective covering from this work and give all parts of all equipment a thorough cleaning and servicing, leaving items free from defects and remove trash from premises.

C. Provide required competent personnel for two (2), eight-hour (8 HR) periods as instructors to operating and maintenance personnel on the safe and proper operation and maintenance of all equipment. Provide additional instructions up to eight (8) additional hours during the one-year (1-YR) guarantee period as requested by the Owner.

D. Present all maintenance manuals and as-built drawings as previously specified or requested by Consultant.

3.05 FINAL INSPECTION AND PUNCH LIST:

A. After installation is completed and tested, notify the Consultant who will review all equipment and submit a repair or punch list of all items that are not in compliance with the documents. All items shall be completed immediately and not to exceed fourteen (14) days unless written notice is submitted and approved.

3.06 SCHEDULE OF EQUIPMENT:

A. The following specifications refer to items of food service equipment on the drawings which shall form a part of these specifications and are binding as written herein, and will indicate the required quantity, size, etc. of each item.

JRA Food Service Design Consultants 11 4000 - 17

Item Specifications

Item #101 - Refrigerator - Qty. of 1 Base Manufacturer: Traulsen Co. Base Model: G20010 Alternate Manufacturer: Continental Co.

Alternate Manufacturer: Victory Co.

Alternate Manufacturer: True Co.

Minimum specifications:

1. Unit to operate on 120 Volt with cord and plug and have top mount compressor.

2. Stainless-steel exterior front and standard door hinging.

3. Digital thermometer.

4. Five (5) coated shelves per door.

5.