719_BC-PH2_11 46 01.06.pdf

BATTALION COMPLEX PH 2 719ACPH2

RTA SUBMITTAL

SECTION 11 46 01.06

FOOD SERVICE EQUIPMENT

04/06

PART 1 GENERAL

1.1 REFERENCES

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

AMERICAN WELDING SOCIETY (AWS)

AWS A5.8/A5.8M (2011; Amendment 2012) Specification for Filler Metals for Brazing and Braze Welding

ASTM INTERNATIONAL (ASTM)

ASTM A 123/A 123M (2009) Standard Specification for Zinc (Hot-Dip Galvanized) Coatings on Iron and Steel Products

ASTM A 167 (2004) Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and Strip

ASTM A 240/A 240M (2007ae1) Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels for General Applications

ASTM A 269 (2008) Standard Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General Service

ASTM A 36/A 36M (2008) Standard Specification for Carbon Structural Steel

ASTM B 32 (2004) Solder Metal

ASTM D 520 (2000) Zinc Dust Pigment

CSA GROUP (CSA)

CSA Directory (updated continuously online) Certified Products Listings

NATIONAL FIRE PROTECTION ASSOCIATION (NFPA)

NFPA 54 (2018) National Fuel Gas Code

NFPA 70 (2017; ERTA 1-2 2017; TIA 17-1; TIA 17-2;

TIA 17-3; TIA 17-4; TIA 17-5; TIA 17-6;

TIA 17-7; TIA 17-8; TIA 17-9; TIA 17-10;

TIA 17-11; TIA 17-12; TIA 17-13; TIA

SECTION 11 46 01.06 Page 1

Amy Hegarty Polygon

17-14; TIA 17-15; TIA 17-16; TIA 17-17 )

National Electrical Code

NSF INTERNATIONAL (NSF)

NSF 2 (2002e) Food Equipment

NSF 7 (2001) Commercial Refrigerators and Freezers

NSF Product Listing (2002) NSF Product Listings of Food Equipment and Related Products, Components, and Materials

UNDERWRITERS LABORATORIES (UL)

UL 197 (2003) Commercial Electric Cooking Appliances

UL 207 (2009; Reprint Jun 2014) Refrigerant-Containing Components and Accessories, Nonelectrical

UL 471 (2006) Commercial Refrigerators and Freezers

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

UL 710 (1995; Rev thru Apr 1999) Exhaust Hoods for Commercial Cooking Equipment

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

1.2 GENERAL REQUIREMENTS

Food service equipment shall be of the sizes and types shown. Equipment, materials, and fixtures required for use in conjunction with the items to be furnished by the Government shall be furnished and installed by the Contractor. Equipment, materials, and fixtures indicated on the drawings and schedules shown as Contractor furnished and installed, shall be furnished and installed by the Contractor.

1.2.1 Mechanical, Electrical, and Plumbing Work

Plumbing systems, including final connections, shall be in accordance with Section 22 00 00 PLUMBING, GENERAL PURPOSE. Electrical equipment, motors, wiring, and final connections shall be in accordance with Section 26 20 00 INTERIOR DISTRIBUTION SYSTEM. Duct work and accessories shall be in accordance with Section 23 00 00 AIR SUPPLY, DISTRIBUTION, VENTILATION, AND EXHAUST SYSTEMS. Painting shall be in accordance with Section 09 90 00

PAINTS AND COATINGS.

1.2.2 National Sanitation Foundation Standards

Food service equipment shall meet the requirements set forth by the National Sanitation Foundation (NSF). Acceptable evidence of meeting the

SECTION 11 46 01.06 Page 2 requirements of the applicable NSF standards shall be either the equipment listed in NSF Product Listing displaying the NSF seal for the year the equipment was manufactured, a certification issued for special or specific food service equipment by NSF under their special one time contract evaluation and certification, or a certified test report from an independent testing laboratory, approved by the Office of the Surgeon General, indicating that the specific food service equipment has been tested and conforms to the applicable NSF standards.

1.2.3 Verification of Dimensions and Coordination of Project Data

The Contractor shall become familiar with all details of the work and shall advise the Contracting Officer of any discrepancy before performing any work. The Contractor shall perform the following:

a. Horizontal and vertical dimensions shall be field verified.

b. Contract drawings and submittal data shall be reviewed for accuracy and completeness.

c. The installed utility capacity and location shall be field checked.

d. Critical systems/components shall be reviewed for application and capacities such as for , refrigeration systems , gas, water, and steam/condensate line sizes and manifold configurations.

e. Delivery shall be coordinated for access through finished openings and vertical handling limitation within the building.

1.2.4 Standard Products

Materials and equipment shall be the standard products of manufacturer regularly engaged in the manufacture of the products and shall essentially duplicate items that have been in satisfactory use for at least 2 years prior to bid opening. The experience used shall include applications of equipment and materials under similar circumstances and of similar size.

When two or more of the same products are supplied they shall be products of one manufacturer. Equipment shall be supported by a service organization that is, in the opinion of the Contracting Officer, reasonably convenient to the site.

1.2.5 Nameplates

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

1.2.6 American Gas Association Laboratories Standards

Gas-burning equipment shall be designed for operation with the type of gas

SECTION 11 46 01.06 Page 3 specified and shall be approved by CSA. Acceptable evidence of meeting the requirements of the applicable CSA Directory standards shall be either CSA mark on equipment, a photostatic copy of the CSA appliance certificate, a listing of the specific food service equipment or appliance in the CSA Directory , or a certified test report from a nationally recognized independent testing laboratory, indicating that the specified equipment has been tested and conforms to the requirements of the applicable CSA standards.

1.2.7 Underwriters Laboratories Standards

Electrically operated equipment shall be in accordance with applicable UL standards such as UL 471 , UL 489 , UL 710 and UL 197 . Evidence of meeting the requirements shall be a UL label on the equipment, a UL listing mark per UL Elec Equip Dir or a certified test report from a nationally recognized independent testing laboratory indicating that the specific food service equipment has been tested and conforms to the applicable UL standards.

1.3 SUBMITTALS

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

submittals not having a "G" designation are for information only. When used, a designation following the "G" designation identifies the office that will review the submittal for the Government. The following shall be submitted in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:

SD-02 Shop Drawings

Detail Drawings; G Installation; G

Detail drawings, as specified.

SD-03 Product Data

Food Service Equipment; G

Manufacturer's descriptive and technical literature, performance charts and curves, catalog cuts, and installation instructions.

Brochures shall have front and rear protective covers with labeled project name and include an index indicating item number, quantity, description, and manufacturer, a fly sheet for each component indicating item number, name, quantity, manufacturer, optional equipment, modification, special instruction, and utility requirements, and catalog specifications sheets.

SD-06 Test Reports

Testing

Test reports in booklet format showing all field tests performed to prove compliance with the specified performance criteria, upon completion and testing of the installed system. Each test report shall indicate the final position of controls.

SD-10 Operation and Maintenance Data

Food Service Equipment

SECTION 11 46 01.06 Page 4

Six complete copies of the service manual, not later than 3 months prior to the date of beneficial occupancy, with data for each different item of material and equipment specified.

1.4 DELIVERY AND STORAGE

1.4.1 Delivery

Unless otherwise directed, the following procedures shall apply:

a. Field assembled fixed equipment integrated into structure shall be sent to jobsite when required.

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

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

d. Minor appliances and loose items shall be delivered to the jobsite when the Contracting Officer is prepared to receive and inventory such items.

1.4.2 Storage

Items delivered and placed into storage shall be stored with protection from weather, humidity, and temperature variation, dirt and dust, or other contaminants.

1.4.3 Protection of Fixed/Fabricated Manufactured Equipment

Fiberboard or plywood shall be taped to surfaces as required by equipment shape and installation access requirements.

1.4.4 Prohibited Use of Equipment

Food service equipment shall not be used as tool and material storage, work bench, scaffold, or stacking area.

1.4.5 Damaged Equipment

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

1.5 DETAIL DRAWINGS

Data consisting of a complete list of equipment and materials shall be submitted. Detail drawings showing complete wiring, piping, and schematic diagrams, and any other details required to demonstrate that the system has been coordinated and will properly function as a unit. Drawings shall show proposed layout and anchorage of equipment and appurtenances, and equipment relationship to other parts of the work, including clearances for maintenance and operation.

SECTION 11 46 01.06 Page 5

a. Detail drawings by Contractor shall be separate drawings and shall be the Contractor's standard sheet size, but not smaller than the contract drawings, and indicate the food service equipment and cold storage assemblies with itemized schedule, and special conditions drawings indicating size and location of slab depressions, cores, wall openings, blockouts, ceiling pockets, blocking grounds, wall, access panels, and above ceiling hanger assemblies, rough-in plumbing/mechanical systems and rough-in electrical systems.

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

c. Detail drawings by the Contractor that show the size, type, and location of equipment drain lines, and floor drains. Drawings shall indicate drain lines from equipment, distances of drain lines and floor drain receptacles from equipment and aisles, and elevation views of drain piping and floor drains.

PART 2 PRODUCTS

2.1 MATERIALS

The Contractor shall comply with EPA requirements in accordance with Section 01 57 19 TEMPORARY ENVIRONMENTAL CONTROLS. Other materials shall conform to the following:

2.1.1 Stainless Steel, Nonmagnetic

ASTM A 167 or ASTM A 240/A 240M : 18-8, 300 Series, austenitic, polished to No. 3 or 4 finish on exposed surfaces.

2.1.2 Stainless Steel Pipe and Tubing

ASTM A 269 . Pipe and tubing shall be seamless or welded, of the gauge specified, of true roundness, and of material as specified for stainless steel. Seamless tubing shall be thoroughly annealed, pickled, and ground smooth. Welded tubing shall be thoroughly heat-treated, quenched to eliminate carbide precipitation and then drawn true to size and roundness, and ground. Tubing shall be given a No. 3 or 4 finish when exposed to view.

2.1.3 Galvanizing Repair Compound

ASTM D 520 , Type I pigment.

2.1.4 Brazing Material

AWS A5.8/A5.8M , class shall be as applicable.

2.1.5 Steel Structural Shapes for Framing

ASTM A 36/A 36M . Structural shapes shall be uniform, ductile in quality, and shall be free of hard spots, runs, checks, cracks and other surface defects. Sections shall be galvanized by the hot-dip process, conforming

SECTION 11 46 01.06 Page 6 to ASTM A 123/A 123M .

2.1.6 Coatings

Coatings shall be of a durable, nontoxic, nondusting, nonflaking, and mildew-resistant type, suitable for use with food service equipment and in conformance with NSF 2 . Application shall be in accordance with the recommendations of the manufacturer.

2.1.6.1 Exterior Parts

Exterior, galvanized parts, exposed members of framework, and wrought steel pipe, where specified to be painted, shall be cleaned, and free of foreign matter before applying a rust inhibiting prime and two coats of epoxy-based paint in accordance with Section 09 90 00 PAINTS AND COATINGS, unless otherwise specified. Color shall be selected by the Contracting Officer from manufacturer's standard colors.

2.1.6.2 Solder Material

ASTM B 32 , Sn96.

2.2 COUNTERS

Counters shall be constructed in accordance with applicable portions of

NSF 2 .

2.2.1 Counter Tops

Counter tops shall be constructed of 14 gauge stainless steel with all seams and corners welded, ground smooth, and polished.

2.2.2 Cafeteria Counters

Cafeteria counters shall be constructed and sound deadened as indicated and as specified for counters.

2.2.3 Pitch and Drainage of Equipment Surfaces

Wherever a fixture has a waste or drain outlet, the surface shall have a distinct pitch toward such outlet. Corners shall be coved on 3/4 inch radius and sloped 1/8 inch/foot maintaining level crown at front edges of rolled rims, marine edges, and backsplashes, when tops are sloped to drains.

2.2.4 Drip Gutter

Drip gutter shall be an integral part of the counter top and located below beverage dispensing faucets where indicated. Drip gutter shall be provided with a 1 inch stainless steel drain tube in the bottom of the gutter at the end closest to the floor drain. Bottom shall be pitched to the drain. The drip gutter shall be 5 inch wide, 2 inch deep, and the length indicated. The drip gutter shall be provided with a 5 inch wide, 2 inch high, removable, nonsplash, stainless steel drip plate.

SECTION 11 46 01.06 Page 7

2.2.5 Counter Edges and Backsplashes

2.2.5.1 Counter Edges

Counter edges shall be one of the following types:

a. Turned Down: 1-1/2 inch at 9O degrees with 1/2 inch kink back at 60 degree angle from horizontal at bottom. Free corners shall be square.

b. Box Channel Edge: Turned up 3/4 inch at 45-degree angle, turned out 1 inch horizontally, and turned down 1-1/2 inches at 90 degree angle with 1/2 inch kink back at 60-degree angle from horizontal at the bottom. Free corners shall be square.

c. Square Channel Rim: Coved up 3 inches with 1-1/2 inch wide rim and turned down 1-1/2 inches at 90 degree angle with 1/2 inch kink back at 60-degree angle from horizontal at the bottom. Free corners shall be square.

2.2.5.2 Counter Backsplash

Counter backsplash shall be one of the following types:

a. Coved up 8 inches and sloped back 2 inches at the top on a 45-degree angle. Turned down 1 inch at 135 degrees at the rear of the splash with the ends closed to the bottom of the top turn down. Splash turn down shall be secured to wall with 4 inch long, 14 gauge stainless steel "zee" clips anchored to wall, 36 inches on center.

b. Turned up 4 inches at 90 degrees on a 5/8 inch radius with top edge turned back 1 inch at 90-degree angle with 1 inch turn down at 90 degrees at rear of splash with the ends closed to the bottom of the top turn down. Splash turn down shall be secured to wall with 4 inch long, 14 gauge stainless steel "zee" clips anchored to wall, 36 inches on center.

2.2.6 Counter Top Support Angles

Counter top support channels shall be 1 by 4 by 1 inch 14 gauge stainless steel with all corners mitered, welded, and ground smooth at perimeter.

Cross members shall be provided on 24 inches centers maximum. A 4 by 4 inch, 12 gauge stainless steel triangular pad shall be provided where leg gussets are welded to the frame. Angle frame shall be stud bolted to counter top.

2.2.7 Sound Deadening of Counters and Sinks

Counter tops and sinks shall be sound deadened with 1/2 inch wide rope sealant positioned continuously between all contact surfaces of the frame-members and the underside of counter top, overshelves and undershelves. Stud bolts shall be tightened for maximum compression and the excess sealant trimmed.

2.3 COUNTER BASES

Counter bases shall be open or closed as indicated in the item specifications.

SECTION 11 46 01.06 Page 8

2.3.1 Closed Bases

Closed bases shall be constructed with 1-1/2 inch by 1-1/2 inch, 14 gauge stainless steel angle with all corners mitered, welded, and ground smooth. Horizontal and vertical angles shall be provided on 24 inches centers or less. The enclosure panels on closed bases shall be of 18 gauge stainless steel. Enclosed bases shall be double walled on interior, exposed ends, and at interior exposed partitions. Service access shall be provided for utilities supplying equipment designed to fit atop the counter.

2.3.2 Open Bases

Open bases shall be constructed of 1-5/8 inch outside diameter, 16 gauge stainless steel rails welded 360 degrees to the legs.

2.3.3 Gussets

Gussets shall be stainless steel, fully enclosed, a minimum of 3 inch in diameter at the top, reinforced with a bushing, and shall be continuously welded to channel or angle.

2.3.4 Legs

Legs shall be of 16 gauge, 1-5/8 inch outside diameter stainless steel tubing. Legs shall be continuously welded to gussets, channel, or angle as specified.

2.3.5 Feet

Feet shall be sanitary, die-stamped stainless steel bullet-shaped, fully enclosed and shall provide for a 1 inch adjustment without threads being exposed. The bottom of the legs shall be finished off smoothly and the stem overlapped to provide a sanitary closed fitting. Feet for free-standing fixtures requiring utility connections shall be as above except with a flanged plate at the bottom which shall be anchored to the floor with noncorrosive bolts.

2.3.6 Undercounter Shelving

2.3.6.1 Open Base Shelves

Open base shelves shall be constructed of 16 gauge stainless steel with all edges turned down 1-1/2 inches at 90 degrees with 1/2 inch kink back at 60-degree angle from horizontal at the bottom. Corners shall be notched a full 90 degrees and welded from underside to completely fill the gap, ground and polished. Undershelf shall be braced with 1 inch by 4 inch by 1 inch, 14 gauge stainless steel channel at longitudinal center line and between each intermediate pair of legs.

2.3.6.2 Closed Base Shelves

Interior shelves on closed bases shall be constructed of 16 gauge stainless steel. Side edges of the shelf shall be turned up 1/2 inch at 90 degrees on a 1/4 inch radius and tack welded and sealed to the side walls. Rear of the shelf shall be coved up 1-1/2 inchesat 90 degrees on a 5/8 inch radius. Vertical joints shall be welded. Front edge shall be turned down 1-1/2 inches at 9O degrees with 1/2 inch kink back at

SECTION 11 46 01.06 Page 9

60-degree angle from horizontal at the bottom. The vertical seam of shelf turn down/turn up shall be welded to the face of body partition. Maximum depth of shelves shall be 27 inches. Shelves shall be reinforced with 1 inch by 4 inch by 1 inch, 14 gauge stainless steel channel. Shelf slides, where indicated, shall be 14 gauge stainless steel, 1-1/2 inch by 1-1/2 inch angles, and shall have front and back corners rounded and finished smooth.

2.3.7 Tray Slides

Tray slides shall be solid type. The width of the tray slides shall not be less than 14 inches. The mounting height of the tray slides shall be 32-1/2 inches above the finished floor. Tray slides shall be installed true and level. Tray slide shall be designed and installed to preclude tray spillage.

2.3.7.1 Solid Type Slide

Solid type slide shall be constructed of 14 gauge stainless steel with the front edge mitered up 1/2 inch on a 45-degree angle. Front edge shall be turned down 2 inches at 9O degrees with 1/2 inch kink back at 60-degree angle from horizontal at the bottom. Free ends of tray slide shall be turned down 1-1/2 inches at 9O degrees with 1/2 inch kink back at 60-degree angle from horizontal at the bottom. At the free ends of tray slide, the bottom edge shall align with the bottom of the front edge. The back edge of the slide shall be turned up 1 inch at 90 degrees behind counter top turn down. Ends of the tray slide abutting walls or taller equipment shall be turned up 1-1/2 inches, tight against the surface and sealed. Two inverted "V" forms, approximately 1/2 inch high, shall be provided in the flat surface of the slide as the running surface for trays.

2.3.7.2 Support Brackets

Support brackets for tray slides shall be solid stainless steel, and shall be secured to the counter with stainless steel truss head bolts. Brackets shall not be spaced more than 48 inches, center to center.

2.3.8 Protector Shelf

Protector shelf shall be installed on the serving line counters and shall be located over the equipment as indicated. Protector shelf shall be as noted in the Item Specifications.

2.4 DISH COUNTERS

Dish counters shall be constructed and sound deadened as indicated and as specified for counters and sinks. The dish counters shall be fitted and flanged into the dishwashing machine with a water-tight joint.

2.4.1 Dish Counter Support Channels

Dish counter support channels shall be 1 inch by 4 inch by 1 inch, 14 gauge stainless steel. Channels shall be provided under dish counter top between each pair of legs. Cross members, on the centerline, shall be provided between legs. Channels shall be stud-bolted to counter top at 6 inches on center, maximum.

SECTION 11 46 01.06 Page 10

2.4.2 Dish Counter Components

2.4.2.1 Prewash Sink

Integral prewash sink shall be as noted in the item specifications.

2.4.2.2 Prerinse Spray

A prerinse spray assembly shall be mounted on the backsplash of the dish counter with vertical tubing, wall bracket, flexible gooseneck hose, and self closing squeeze-type valve and spray. Unit shall be as noted in the item specifications.

2.4.2.3 Hose Bib Faucet

A hose bib faucet shall be mounted on a 12 gauge stainless steel flange or inverted gusset below top of counter, which shall be ground and polished to match counter top.

2.4.2.4 Undershelves

Undershelves shall be the solid type, and shall be constructed as specified for open base shelves.

2.4.2.5 Scraping Trough

Scraping trough in the soiled dish counter shall be 14 gauge stainless steel with all corners 3/4 inch coved, and shall be integrally welded to the dish counter. Trough shall be 8 inches wide minimum and shall be sloped 1/8 inch per foot or from 6 inch depth to height of pulper inlet.

One inlet fitting shall be installed at the shallow end of the scraping trough, and intermediate inlet fittings shall be installed at 48 inches on center. Inlet fittings shall be piped to a blending valve, vacuum breaker, solenoid valve, and shall have a globe valve at each intermediate inlet.

The bottom of the trough near the pulper shall have a silver saver basin as noted in the item specifications.

2.4.3 Glass/Cup Rack Overshelf

Glass/cup rack overshelf shall be as noted in the item specifications.

2.4.4 Dish/Tray Return Shelf

Dish/tray return shelf shall be integral with conveyor slider pan and shall be as noted in the item specifications.

2.4.4.1 Slide-Up Door Frame

Door frame shall be integral with the conveyor and shall be as noted in the item specifications.

2.4.4.2 Slide-Up Door

A slide-up door shall be fitted into the dish/tray return. Enclosure and track installation shall be coordinated with the splash/jambs, and partition bucks.

SECTION 11 46 01.06 Page 11

2.5 SINKS

Sink shall be of the dimensions indicated and conform to the applicable requirements of NSF 2 . Sinks shall be constructed of a minimum of 14 gauge stainless steel. Vertical and horizontal corners shall be rounded to a radius of not less than 3/4 inch with double walls at partitions.

Continuous 14 gauge stainless steel exterior filler panels shall be provided between compartments of multiple-compartment sinks and shall be ground and polished to match the adjacent surfaces. The sink bottom shall be scored and sloped to assure drainage to the waste outlet. Sinks shall be equipped with waste and overflow fittings, drain plugs with quick-opening valves, and faucets of the type specified. Faucet and drain plug, and overflow fitting shall be required for each sink compartment, unless otherwise indicated. Spout outlet of faucets shall be a minimum of 5 inches above the rim of the sink. Sink legs shall be as specified for counters, except that closed gussets shall be welded to the support channels. Sinks installed adjacent to walls or enclosures shall be anchored and sealed thereto. Sinks shall be sound-deadened as specified for counters.

2.5.1 Plumbing/Trim Requirements

2.5.1.1 Drain Plug and Overflow Fittings

Drain shall consist of a 2 inch quick opening brass body valve with side outlet overflow connection with a stainless steel twist lever handle.

Removable perforated stainless steel strainer plate shall be not less than 3 inch in diameter. Overflow fittings shall consist of 1-1/4 inch diameter chrome-plated brass tubing of not less than 0.036 inch thickness connected to an overflow head in the back of the sink compartment.

Overflow head shall have a removable perforated chrome-plated brass or stainless steel strainer plate of not less than 1-1/2 inch diameter.

Overflow head shall be installed in die-stamped opening 1 inch below counter top.

2.5.1.2 Backsplash-Mounted Faucets

Backsplash-mounted faucets shall be combination fitting-type with an exposed body and concealed supply connections at the back of the sink.

Faucet shall have 1/2 inch NPT hot and cold inlets on 8 inch centers.

Faucet shall have a 8-3/4 inch wide x 12 inch high swivel gooseneck spout.

The spout outlet shall be 5-1/2 inches above the spout connection and fitted with an aerator. Faucet shall have 2-1/4 inch chrome-plated metal lever handles and ceramic cartridges.

2.5.1.3 Counter Top or Ledge-Mounted Faucets

Counter top or ledge mounted faucets shall be combination fitting type with a concealed body and with the supply connections under the countertop. Faucets shall have 1/2 inch NPT hot and cold inlets on 8 inch centers. Faucet shall have a 8-3/4 inch wide x 12 inch high swivel gooseneck spout. The spout outlet shall be 5-1/2 inches above the spout connection and fitted with an aerator. Faucet shall have 2-1/4 inch chrome-plated metal lever handles and ceramic cartridges. Chrome-plated copper alloy or stainless steel escutcheons for valves and spout, locknuts and washers or lock-nut type escutcheons together with coupling nuts, and 1/2 inch pipe size union-tailpieces shall be provided.

SECTION 11 46 01.06 Page 12

2.5.1.4 Control Valve Mountings

Gusset-shaped 14 gauge stainless steel panel for the control valves shall be mounted on open base fixtures with 3-1/2 inch setback from the countertop edge/rim to the valve handle.

2.5.2 Pot Washing Sinks

2.5.2.1 Final Rinse Compartment

The final rinse compartment of the pot washing sink shall be equipped with a booster heater for sanitizing.

2.5.2.2 Temperature Gauge

Temperature gauge shall have a 3 inch diameter face with stainless steel flange.

2.5.2.3 Valves, Temperature Gauge, and Controls Mounting

Valves, temperature gauge, and controls shall be installed in a stainless steel recessed panel, ready for final connections. A perforated stainless steel casing shall be provided over the temperature bulb.

2.9 PREFABRICATED WALK-IN REFRIGERATORS

Refrigerators shall be prefabricated, commercial, walk-in type suitable for the intended use. Mercury shall not be used in thermometers. Units shall conform to UL 207 , UL 471 , and NSF 7 floorless, design type and size as indicated, and the following:

2.6 Miscellaneous Requirements

2.6.1 Closure Panels

Closure panels and/or trim strips to the building walls and ceiling shall be installed with concealed attachments. Closure/trim shall be of the same material as the wall panels unless otherwise noted.

2.6.2 I-Beam Supports

Wherever compartment dimension exceeds the clear-span ability of ceiling panels, I-beam supports shall be provided on the exterior of the ceiling or supported by spline-hangers. Half inch diameter steel rods shall be installed through beam/hangers and secured to the structure above. Beams or posts within compartments will not be acceptable.

2.6.3 Identification Signs

Engraved phenolic plastic compartment identification signs 12 by 2 inch high in selected color with 1 inch high letters shall be mounted on door above view window.

2.6.4 Door Stops

Door stops shall be provided, where necessary, to prevent walk-in refrigerator doors from striking adjacent walls, plumbing fixtures or food service equipment when door is open.

SECTION 11 46 01.06 Page 13

2.6.5 Protective Bumpers

The exterior faces of refrigerators and freezers that are not installed against each other or against a wall shall be equipped with protective bumpers. Bumpers shall be as noted in the item specifications.

2.6.6 Gasket

Gasket material shall be either natural or synthetic rubber and conform to NSF 2 . Where frames are used, the panels shall fit together with gaskets that are designed for 50 percent compression.

2.6.7 Alarm System

An alarm system shall be provided consisting of a controller, pilot and warning lights, and audible alarm as specified by the manufacturer. The controller shall be equipped with normally-open and normally-closed contacts for remote monitoring of the temperature warning alarms and the power-off conditions.

2.7 Floor

2.7.1 Floorless Refrigerator Floors

Floorless refrigerator floors shall be flush with the surrounding building floor. The built-in floor shall be provided with two layers of 2 inch thick polyurethane board insulation with staggered joints set in mastic or other thickness of insulation as recommended by the manufacturer. In addition, a watertight seal formed by 6 mil polyethylene sheets with all joints lapped 6 inch and sealed, shall be provided on the surface of the subfloor which will support the insulation and the refrigeration floor. A 15 pound felt slip sheet shall be provided over insulation with 6 inch lapped joints flashed up the height of finished floor base. The subfloor and refrigerator floor shall each be not less than a 4 inch thickness of reinforced concrete with the insulation sandwiched between. The subfloor shall contain drain holes to drain water seepage. Beneath the floor screeds at refrigerator walls and partitions, the insulation shall be extended with a 2 inch thickness down to the insulation sandwiched between the subfloor and the refrigerator floor. The insulation beneath the door shall be as recommended by the manufacturer. The subfloor shall be supported on a fill of 2 inch clean rock aggregate having a minimum depth of 15 inch. In addition, the perimeter shall be embedded within the gravel fill to allow for air circulation.

2.7.2 Refrigeration Equipment

Refrigeration equipment for cold storage facilities shall be as specified under the item specifications.

2.8 ELECTRICAL WORK

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

2.8.1 Installed Equipment Load

Should the electrical load of the approved equipment differ from that specified or shown on the drawings, the Contractor shall provide and install electrical service compatible with the approved equipment.

SECTION 11 46 01.06 Page 14

2.8.2 Electrical Equipment and Components

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

2.8.3 Cords and Caps

Food service equipment cord/caps shall be coordinated with related receptacles. All 120/208/240 volt "plug-in" equipment shall have Type SO or SJO cord and a plug with ground, fastened to frame/body of item.

Mobile equipment shall have a strain-relief assembly at the cord connection of the appliance. Mobile electrical support equipment (heated cabinets, dish carts, etc.) and counter appliances mounted on mobile stands (mixers, food cutter, toaster, coffee makers, microwave ovens, etc.) shall have cord/cap assembly with cord-hanger as provided by the manufacturer.

2.8.4 Switches and Controls

Each motor-driven appliance or electrically-heated unit shall be equipped with control switch and overload protection per UL 197 and UL 471 .

Switches, controls, control transformers, starters, equipment protection and enclosures shall be Industry standards for the equipment environment.

2.8.5 Motors

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

2.8.6 Heating Elements

Electrically-heated equipment shall have thermostatic controls. Water heating equipment shall be equipped with a positive low-water shut-off.

2.8.7 Receptacles and Switches

Receptacles which are located in vertical panels of closed base bodies shall be installed in 12 by 8-1/2 by 3 inch deep recessed mounting panel sloped on a 60-degree angle and turned up to the top of the opening.

Receptacles which are located in closed base fixtures shall be prewired to a junction box located within 6 inch from the bottom of the utility compartment. Receptacles which are installed in/on fabricated equipment shall be horizontally-mounted in a metal box with a stainless steel cover plate.

2.8.8 Light Fixtures

Light fixtures with lamps which are installed in/on fabricated or field-assembled equipment shall be prewired to a junction box for final connection (fixtures shall be continuous run when indicated). Fluorescent display light shall be installed the full-length of the display stand and serving shelf with stud bolts or as indicated, and shall be prewired through a support post to a recess-mounted switch. Heat lamps shall be installed to underside of serving shelf assemblies as specified. Heat lamp length for chassis shall be sized per manufacturer or as indicated on the drawings. Cold storage light fixtures shall be electrically connected

SECTION 11 46 01.06 Page 15 through the hub fitting located on the top of the fixture. Horizontal conduit shall be above the ceiling panels. Plastic sleeves shall be installed through ceiling panels for electrical conduit and the penetrations shall be sealed airtight at both sides of panel.

2.8.9 Final Electrical Connection Provisions

Final electrical connection points of equipment shall be tagged with item number, name of devices on the circuit, total electrical load, voltage, and phase. Fabricated equipment containing electrically-operated components or fittings, indicated on utility connections drawings to be direct-connected, shall have each component, fitting, or group thereof prewired to a junction box for final connection. Refer to the drawings for circuit loading. Field-assembled equipment (example, prefabricated cold storage assemblies, conveyor systems, exhaust hoods) shall have electrical components completely interconnected by this section for final connection as indicated on utility connection drawing. The following groups of cold storage assembly electrical devices shall be prewired to a top-mounted junction box for final connection per compartment grouping, unless otherwise indicated.

a. Light fixtures, switches, and heated pressure-relief vent.

b. Door/jamb heater and temperature monitors/alarms.

c. Evaporator fans, defrost elements, freezer fan door switch, and drain line heaters.

2.8.10 Lamps

Food service equipment containing light fixtures shall have standard appliance type bulbs or energy efficient appliance type bulbs as indicated on the drawings. Exposed fluorescent lamps above or within a food zone shall have plastic coated T-8 energy efficient lamps or standard lamps, sleeved in plastic tube with end caps.

2.8.11 Steam Connection Provisions

Steam-injected equipment shall have a steam inlet globe control valve with cold handle, relief valve, strainer, condensate gate valve, bucket steam trap, and swing check valve. Compartment steam cookers shall have piping manifolded from all compartment exhaust valves to a floor drain, floor sink, or drain trench. Steam generators specified within this section shall have automatic boiler blowdown and a cold water condenser. Separate equipment, devices or components indicated to be connected to a steam-generator, provided under this section, shall be provided with all unions, ells, gate valves, nipples, brackets, clamps, etc., required for the complete operating system for final connection. The steam supply piping shall be insulated with 1 inch fiberglass insulation ( 3 pounds/cubic foot density) and shall have factory-applied fire retardant.

A full-length 16 gauge stainless steel pipe enclosure with sloping top, jacket, and vapor barrier shall be installed over steam lines.

2.9 COLOR

Colors shall be in accordance with Color Schedule on drawings.

SECTION 11 46 01.06 Page 16

PART 3 EXECUTION

3.1 INSTALLATION

Equipment shall be installed at locations shown in accordance with NSF Product Listing and the manufacturer's written instructions. The Contractor shall make provision for the plumbing, heating, and electrical connections and for equipment indicated as being furnished and installed by the Government.

3.1.1 Equipment Connections

Equipment connections shall be complete for all utilities. Unless otherwise specified, exposed piping shall be chromium-plated copper alloy. Steam operating pressure shall be as indicated.

3.1.2 Backflow Preventers

Backflow preventers shall be furnished as specified in Section 22 00 00 PLUMBING, GENERAL PURPOSE. The Contractor is responsible to install backflow preventers as shown on the contract drawings and at all other locations necessary to preclude a cross-connect or interconnect between a potable water supply and any source of nonpotable water, or other contaminant. Backflow preventers shall be installed at all locations where the potable water outlet is below the flood level of the equipment, or will be located below the level of the contaminant. Backflow preventers shall be provided of sufficient size to allow unrestricted flow of water to the equipment, and preclude the backflow of waste or other contamination into the potable water system.

3.1.3 Gas Equipment

Installation of equipment shall conform to NFPA 54 . A heavy duty steel cable, 3 to 6 inch shorter than the equipment connector shall be fastened to the equipment and the walls.

3.1.4 Plumbing Work

Plumbing final connection points of equipment shall be tagged, indicating item number, name of devices or components, and type of utility (water, gas, steam, drain). Extensions of indirect waste fitting shall be provided to open-sight hub drain, floor sink or floor drains from food service equipment.

3.2 CONSTRUCTION OF FABRICATED EQUIPMENT

3.2.1 Grinding, Polishing, and Finishing

Exposed welded joints shall be ground smooth and finished to match the adjoining material. Wherever materials have been depressed or sunken by welding operation, such depressions shall be hammered and peened flush with the adjoining surface, and again ground to eliminate high spots.

Ground surfaces shall then be polished or buffed to match adjoining surfaces. Care shall be exercised in the grinding operations to avoid excessive heating of the metal and metal discoloration. Abrasives, wheels, and belts used in grinding shall be free of iron and shall not have been used on carbon steel. In all cases, the grain of rough grinding shall be removed by several successively finer polishing operations. The texture of the final polishing operation shall be uniform, smooth, and

SECTION 11 46 01.06 Page 17 consistent. The grain direction of horizontal stainless steel surface shall be longitudinal, including the splash back. Polishing at right angle corners shall provide a mitered appearance. Butt and contact joints shall be close fitting and not require solder as a filler. Wherever brake bends occur, the bends shall be free of open texture or orange peel appearance. Where brake work does mar the uniform appearance of the material, such marks shall be removed by grinding, polishing, and finishing. Sheared edges shall be free of burrs, projections, and fins.

Where miters or bullnosed corners occur, such miters and corners shall be finished with the underage of the material and ground to a uniform condition. Overlapping of material is not acceptable. Exposed stainless steel surfaces shall have a No. 3 or 4 finish. Finishes of materials, other than stainless steel, shall be comparable in appearance to commercial mill finish. Exposed surfaces shall include:

a. Exterior surfaces exposed to view.

b. Interior surfaces exposed to view in doorless cabinets.

c. Undersides of shelves shall have a ground finish of No. 90 grit or finer.

3.2.2 Fastening Devices

Fastening devices shall be of the same material as the metal being joined when joint pieces are of similar metal. Fastening devices shall be stainless steel when stainless steel is joined to dissimilar metal. Stud bolts shall be a minimum of 1/4-20 stainless steel with length necessary to accept washers, and required nuts, and shall be welded 9 inches on center maximum. Exposed surfaces of equipment shall be free of bolts, screws, and rivet heads. Stainless steel stud bolts shall be used to fasten tops of counters or tables to angle framing and trim to other surfaces. Such bolts shall be of the concealed type. Threads of stud bolts which are on the inside of fixtures and are either visible or might come in contact with a wiping cloth, shall be capped with chrome plated washers, lock washers, and chromium-plated brass cap nuts. Wherever bolts are welded to the underside of trim or tops, the reverse side of the welds shall be finished uniform with the adjoining surface of the trim or the top. Dimples at these points will not be acceptable.

3.2.3 Welding

3.2.3.1 Welding Rods

Welding shall be done with welding rods of the same composition as the sheets or parts welded.

3.2.3.2 Weld Quality

Welds shall be strong and ductile. Welds shall be free of imperfections such as pits, runs, spatter, cracks, low spots, voids, and shall be finished to have the same color as the adjoining surfaces. Butt welds made by welding straps under seams, or by filling in with solder, or by grinding will not be acceptable. Welded joints shall be homogeneous with the sheet metal. Spot welding shall not be substituted for continuous welding. Joints in tops of counters, tables, drainboards, exposed shelving, and sinks shall be joined by heli-arc welding or a process other than carbon-arc welding or one that will permit carbon pick-up. Joints shall be fully welded. Counter tops shall be factory welded into lengths

SECTION 11 46 01.06 Page 18 as long as practical in order to reduce field welded joints to a minimum.

Exposed welds shall be ground smooth, flush with adjacent surface and free of burrs and sharp edges. Wherever welds occur on nonfood contact surfaces not suitable for grinding or polishing, such welds and the accompanying discoloration shall be sandblasted and coated in the factory with a nontoxic metallic-base paint. Bolts and screws shall be welded by a process that will minimize the possibility of carbide precipitation.

Welds in galvanized steel made after galvanizing, and the adjacent areas where galvanizing is damaged, shall be cleaned and coated with galvanizing repair compound.

3.2.4 Soldering

Soldering shall serve only as a filler to prevent leakage and shall be made with solder material. Stainless steel requiring soldering shall first be cleaned of discoloration and then have a soldering flux applied.

Excess or remaining flux and catalytic material shall be removed after the soldering has been completed, and the entire soldered joint and adjacent metallic surfaces shall be cleaned with a liquid alkaline or neutralizing agent to prevent any attack on the surrounding metallic surfaces by the soldering flux.

3.2.5 Brazing

Brazing shall be accomplished with brazing material. Brazing shall be used only on copper tubing to brass and bronze connection fittings.

3.3 TESTING

Equipment shall be inspected and tested under operating conditions after installation. If inspection or test shows defects, such defects shall be corrected, and inspection and test shall be repeated. Refrigerator tests shall include the following:

3.3.1 Performance Tests

A detail written test procedure shall be submitted prior to performance of tests. The Contractor shall furnish all instruments, test equipment, and personnel required for the tests; Government will furnish the necessary water and electricity for the installed equipment. Evidence shall be submitted that the instruments have been properly calibrated by an independent laboratory at the Contractor's expense.

3.3.2 Operating Tests

An operating test shall be performed on all items after complete installation and adjustment. The failed test item shall be corrected and the test shall be rerun.

3.3.3 Clean and Adjust

Debris resulting from this work, as the installation progresses, shall be removed from the jobsite. All food service equipment, prior to demonstration, shall be cleaned and polished, both interior/exterior.

Drawer slides and casters shall be lubricated and adjusted. Pressure regulating valves, timed-delay relays, thermostatic controls, temperature sensors, and exhaust hood grilles shall be adjusted, as required, for proper operation. Faucet aerators and line strainers shall be cleaned or replaced. Damage to painted finishes shall be touched up.

SECTION 11 46 01.06 Page 19

3.3.4 Equipment Start-Up/Demonstration

The Contractor shall obtain the services of the manufacturer's representative experienced in the installation, adjustment and operation of the equipment specified. The representative shall supervise the start-up, adjustment, and testing of the equipment, prior to the demonstration. Selected items of equipment and attendees shall be scheduled, with the Contracting Officer, at least 2 weeks in advance of demonstration periods. Equipment shall be carefully tested, adjusted, and regulated in accordance with the manufacturer's instructions and shall be so certified in writing. A thorough operational demonstration shall be provided of all equipment and instructions furnished for general and specific care and maintenance. The Contractor shall submit maintenance manuals as specified in the Submittals paragraph containing the following:

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

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

c. Maintenance instructions for stainless steel and plastic laminate.

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

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

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

The instructions shall include simplified diagrams for the equipment as installed.

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

3.4 Training Requirements

Provide a qualified instructor (or instructors) with two years minimum field experience with the installation and operation of similar food service equipment. Orient training to the specific systems installed.

Coordinate training times with the Contracting Officer and Owner after receiving approval of the training course documentation. Training shall take place at the job site and/or a nearby Government-furnished location.

A training day shall occur during normal working hours, last no longer than 8 hours and include a one-hour break for lunch and two additional 15-minute breaks. The project's approved Operational Manuals shall be used as the training text. The Contractor shall ensure the manuals are submitted, approved, and available to hand out to the trainees before the start of training.

3.4.1 Training Documentation

Submit training documentation for review 30 days minimum before training.

Documentation shall include an agenda for each training day, objectives, a synopses of each lesson, and the instructor's background and qualifications. The training documentation can be submitted at the same

SECTION 11 46 01.06 Page 20 time as the project's Controls System Operators Manual.

3.4.2 Level I Training - Fundamentals

Level I training is intended for the daily operators of the food service equipment. The Level I training session shall last a minimum of 5 days and be conducted on site with complete audio-visual aids provided by the contractor.