A01.07_Appendix_8_Division_11_Specification.pdf

Tracy Kitchen Remodel bldg 100 and 16 2098

SECTION 11 44 00

FOOD COOKING EQUIPMENT

01/08

PART 1 GENERAL

1.1 SUMMARY

The work includes modifying existing food service cooking equipment and related work. Verify all existing dimensions, contract drawings, product data and all related conditions prior to commencing rough-in work.

1.2 GENERAL RELATED SECTIONS AND STANDARDS

a. All electrical work must conform to NFPA 70.

b. Provide wet chemical fire extinguishing systems in accordance with Section 21 21 03.00 10 WET CHEMICAL FIRE EXTINGUISHING SYSTEM.

c. Grease extracting type hoods that have an internal hood fire protection system do not require wet chemical fire extinguishing protection for those components of the exhaust system, and for cooking equipment protected by a UL listed internal hood fire protection system complying to NFPA 96.

1.3 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 SOCIETY OF SANITARY ENGINEERING (ASSE)

ASSE 1001 (2008) Performance Requirements for Atmospheric Type Vacuum Breakers (ANSI approved 2009)

NATIONAL FIRE PROTECTION ASSOCIATION (NFPA)

NFPA 10 (2013) Standard for Portable Fire Extinguishers

NFPA 70 (2014; AMD 1 2013; Errata 1 2013; AMD 2 2013; Errata 2 2013; AMD 3 2014; Errata 3-4 2014; AMD 4-6 2014) National Electrical Code

NFPA 96 (2014) Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations

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SHEET METAL AND AIR CONDITIONING CONTRACTORS' NATIONAL ASSOCIATION

(SMACNA)

SMACNA 1767 (2001) Kitchen Ventilation Systems & Food Service Equipment Fabrication & Installation Guidelines, 1st Edition

SMACNA 1966 (2005) HVAC Duct Construction Standards Metal and Flexible, 3rd Edition

UNDERWRITERS LABORATORIES (UL)

UL 1598 (2008; Reprint Oct 2012) Luminaires

UL 710 (2012) Exhaust Hoods for Commercial Cooking Equipment

1.4 SUBMITTALS

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

submittals not having a "G" designation are for Contractor Quality Control approval. Submittals with an "S" are for inclusion in the Sustainability Notebook, in conformance to Section 01 33 29 SUSTAINABILITY REPORTING.

Submit the following in accordance with Section 01 33 00 SUBMITTAL

PROCEDURES:

SD-01 Preconstruction Submittals

Contractor's Field Verification Data

SD-02 Shop Drawings

Detail Drawings; G Schedule; G Exhaust Hoods Over Cooking Equipment; G Utilities; G Custom Fabricated Equipment; G Installation Instructions and Diagrams

SD-03 Product Data

Exhaust Hoods Over Cooking Equipment; G

SD-06 Test Reports

Field Test Reports Exhaust Hood Air-Balance Report

SD-07 Certificates

NSF Certification UL Certification Energy Efficiency

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PART 2 PRODUCTS

2.1 EXHAUST HOODS OVER COOKING EQUIPMENT

Conform to NFPA 96 and UL 710. Conform to SMACNA 1966. Provide seismic restraints in accordance with SMACNA 1767. The hood must not vary from design listing of air requirements or static pressure by more than five percent. Fabricate from 18 gage thick stainless steel. Run electrical wiring in conduit or raceways. When total hood length is more than 12 feet long, provide hoods individually complete in all respects, of approximately equal length less than 12 feet long, and mounted end to end.

2.1.1 Centrifugal Grease-Extracting Hoods

Fabricate in factory. Provide high-velocity type with average throat inlet air velocity of 1,000 fpm and duct velocity of 1,800 fpm. Provide air inlet above and parallel to equipment for full length of hood. Provide hood which will remove 95 percent of extraneous matter in air with non-removable grease-extracting baffles located in plenum chamber. The use of filters, cartridges, rotating parts, removable parts, or constantly running water is not acceptable.

2.1.1.1 Types of Hoods

Provide the following hood types as indicated:

2.1.1.1.1 Island

Provide over convection oven, tilting skillet, and burner range located remote from walls. Mount at height indicated.

2.1.1.2 Features

Provide the following:

a. Automatic washdown system.

b. Fan control.

c. Damper controls.

d. Fan control station and plumbing enclosure.

e. Fire protection system, for hoods over tilting skillet, and burner range.

f. Vapor-proof lights.

2.1.1.3 Automatic Washdown System

Provide system that automatically washes internal portions of hood for an adjustable period of between 0 and 15 minutes. Provide for activation by time clock or upon operation of fire damper.

2.1.1.3.1 Features of Operation

a. Shut off supply and exhaust fans, if running, at beginning of cleaning cycle.

b. Subject accumulated contaminates on internal surfaces with water at 140

SECTION 11 44 00 Page 3 degrees F and a water pressure of 40 psi. Provide pressure reducing valve.

c. Inject detergent into hot water supply line to create wash-water.

d. Provide scrubbing action by directing wash-water through manifolds and then through spray nozzles placed so that all internal surfaces are reached with streams of wash-water.

e. Collect wash-water and grease within hood and pipe to outside of hood to point indicated for indirect connection to building plumbing system.

f. End wash cycle by timer.

2.1.1.3.2 Plumbing Components

Provide brass or stainless steel spray heads or nozzles and stainless steel distribution manifold in each hood. Provide the following in fan control station and plumbing enclosure:

Water solenoid valve

Shut-off valve

Shock absorber

Pressure gage

Temperature gage

Line strainer

Vacuum breaker conform to ASSE 1001

Detergent reservoir 1 gallon minimum

Detergent injector

Check valve

Timer

Pressure reducing valve

2.1.1.4 Fan Control

Locate in fan control station and plumbing enclosure. Provide delay-time starter on starter leg of exhaust fan so supply fan starts first and run 5 seconds before exhaust fan starts, to insure the required balance in exhausted and make-up air flow. Provide the following operations:

a. Interconnection with washdown system to effect shutoff.

b. Interconnection with fire dampers to effect shutoff of fans.

c. Operation by time clock.

SECTION 11 44 00 Page 4

d. Operation by manual push buttons labeled "start" and "stop".

2.1.1.5 Fire Damper

Provide mechanically driven damper and damper control. Activate by heat-sensing thermostat set to react to temperature of 350 degrees F in exhaust duct at hood. Activation of damper must cause the following additional actions:

a. Shut off exhaust fans of hood.

b. Shut off fuel source and electric power to equipment under hood.

c. Initiate automatic washdown system.

2.1.1.6 Fan Control Station and Plumbing Enclosure

Provide flush-mounted enclosure. Wire and plumb in factory. Include the following:

a. Plumbing components of washdown system.

b. Components required for fan control, including manual push buttons and interlocks with other systems.

c. Components required to operate fire protection system.

d. Time clock capable of being programmed by the week to operate fan system and automatic washdown system and of maintaining time cycle after being overridden by manual push buttons.

e. Labeled light indicating when exhaust fan and supply fan are operating.

f. Labeled light indicating when automatic washdown system is operating.

2.1.1.7 Fire Protection Systems

Provide a pre-engineered wet chemical system in accordance with Division 21 . Include micro-switch for electric power and fuel shut off to equipment under hood and a fuel shut-off and reset button. Exposed piping under hood and surface nozzles to be stainless steel or chrome plated.

Paint exposed piping running to hood with rust-inhibiting aluminum paint.

Provide electrical wiring, contactors, shunt breakers, electrical control for gas valves, and other electrical components required to install fire systems in accordance with Section 26 20 00 INTERIOR DISTRIBUTION SYSTEM.

2.1.1.7.1 Actuating Stations

Provide manual actuating station and remote manual actuating station as indicated. Clearly label actuating station as "Hood Fire Protection" and specific device protected.

2.1.1.7.2 Alarm Connection

Provide capability to signal operational readiness and to generate electronic signal when hood fire system is activated. Provide connection point for building alarm system. Provide system to connection point and connect in accordance with electrical drawings..

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2.1.1.8 Vapor proof Lights

Provide, incandescent or fluorescent lights in accordance with UL 1598 or UL 1598. Locate switches for operating hood lights on face of hood in lower right corner.

2.1.2 Protection

Protect each exhaust hood system that serves cooking equipment, associated exhaust hood system ducts, and all cooking equipment served by the exhaust hood system with a wet chemical fire extinguishing system.

2.2 PORTABLE FIRE EXTINGUISHER

Provide wall mount for portable fire extinguisher conforming to NFPA 10, within 10 feet of cooking area.

PART 3 EXECUTION

3.1 INSTALLATION

3.1.1 Installation of Hoods

Install hoods in accordance with NFPA 96 to remain free from vibration under all conditions of operation.

3.2 FIELD INSPECTIONS AND TESTS

Inspect kitchen hoods after installation for compliance with the applicable standards. Notify the Contracting Officer 14 calendar days prior to testing. Submit Field Test Reports and 4 copies of the Exhaust Hood Air-Balance Report to the Contracting Officer.

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