P883_PKG 5_Room Requirements.pdf
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- Attached to
- Hurricane Florence Recovery Support and Applied Instruction Facilities at MCB Camp Lejeune
- Solicitation number
- N4008519R9255
About this file
This document outlines room requirements for a salad and sandwich preparation space as part of a federal construction contract solicitation. The space must include food preparation counters and storage constructed of stainless steel, with full height stainless steel corner guards and .060-inch thick extruded PETG wall protection up to six feet high. Plumbing, ventilation, and electrical fixtures are specified to accommodate personnel and the intended food service operations. Fire suppression requirements include a wet chemical system within the kitchen hood and ductwork. The related federal contract opportunity is solicitation number N4008519R9255 from the Naval Facilities Engineering Command for Hurricane Florence recovery support and applied instruction facilities at Marine Corps Base Camp Lejeune, under package five for Hadnot Point Mess Hall part three.
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Text version
HURRICANE FLORENCE RECOVERY SUPPORT FY20 PKG 5
AND APPLIED INSTRUCTION FACILITIES AT MCB CAMP LEJEUNE Sol. # N4008519R9525
P883 HADNOT POINT MESS HALL
PART 3 – CHAPTER 5a – Page 15
SALAD / SANDWICH PREP
Space Characteristics
Function/Adjacencies: Area for preparation of salads and sandwiches. Adjacent to salad chill refrigeration.
Special Dimensions: Minimum Ceiling Height: 9 ft. (2.74 m)
Acoustics: 50 STC. Provide baffles/screens on openings to the dining area and adjacent kitchen prep areas.
Access: Staff
Number of Occupants: based on staffing plan
Other/special requirements:
Uniformat System
Description Specific Requirements
C102091 Other Interior Personnel Doors
Provide dual swing doors between salad prep area and kitchen areas.
C1030 Interior Construction
C103008 COUNTERS & C103009 CABINETS- Provide food prep counters and storage construction as necessary to accommodate the number of personnel to be served, the food delivery methodology, the menu, the bussing style and the storage capacities. Counters and storage to be stainless steel.
C301005 Wall Coverings Provide full height, flush mounted, stainless steel corner guards on all outside corners
C301005 Wall Coverings Provide .060” thick, extruded PETG, sheet wall protection up to 6 feet high on all walls
D2010 Plumbing – Fixtures Provide fixtures per FC 4-722-01N, Chapter 3, Plumbing, and to accommodate the number of personnel to be served, the food delivery methodology, the menu, the bussing style and the storage capacities.
D2090 Plumbing - Other Provide plumbing to indicated equipment in ESR E10 and Chapter 6 attachments G3 Kitchen Equipment. Plumbing to be in compliance with FC 4-722-01N Chapter 3, Plumbing.
D209001 Special Piping Systems
Provide piping, fittings and fixtures necessary for complete installation and functionality of Total Oil Management System. Provide materials and perform work in accordance with specification provided by the vendor of Total Oil Management System.
D30 HVAC Kitchen exhaust and makeup air equipment to be installed on the roof
D305006 HVAC Package Units Kitchen makeup air to be dehumidified and cooled (heated when needed). Salad prep room requires independent controls from main kitchen prep areas.
D40 Fire Protection Provide wet chemical fire suppression system within hood and duct system.
D4090 Fire Protection Provide kitchen hood system with wet chemical or water assisted wet chemical per NFPA 96 and UFC 3-600-01.
D50 Electrical Provide electrical connections to all electric kitchen equipment. Coordinate connection type (plug-in, safety switch junction box) with equipment list and food service designer.
E10 Equipment Provide kitchen equipment as indicated in ESR E10 and Chapter 6 attachments G3 Kitchen Equipment.
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