114000_-_food_service_equipment.pdf

National Guard Readiness Center Wilmington, North Carolina Addendum 1 16 August 2017

SECTION 11 40 00 – FOOD SERVICE EQUIPMENT

PART 1 - GENERAL

1.1 DESCRIPTION OF WORK

A. In general, the work included under this section consists of, but is not limited to, the information listed in this section.

B. The extent of Food Service Equipment is shown on the drawings and by schedules and equipment lists associated with either the drawings or this section.

C. The type of food service facilities required for this project include the following:

1. Food Preparation Areas.

2. Food Serving Areas.

1.2 MECHANICAL AND ELECTRICAL WORK

A. Mechanical and Electrical Contractors to furnish utility rough-in for all equipment, and all materials, fittings, labor, etc., required to extend from rough-in locations and make final connections to Food Service Equipment. Refer to Divisions 22, 23 and 26.

1.3 QUALITY ASSURANCE

A. Standards, General: Except as otherwise indicated, comply with the following standards as applicable to the manufacturer, fabrication and installation of the work of this section.

B. NSF Standards: Comply with National Sanitation Foundation standards and Criteria, and provide NSF "Seal of Approval" on each manufactured item and on major items of custom-fabricated work. NSF-7 applies.

C. UL Standards: For electrical Components and Assemblies provide either UL Labeled Products, or where no labeling service is available "Recognized Markings" to indicate listing in the UL "Recognized Component Index" or ETL.

D. NFPA Standards: Comply with the latest NFPA Standards for electrical wiring and devices.

E. National Electrical Code: Comply with the latest NFPA Standards for electrical wiring and devices included with Food Service Equipment.

F. All fabricated assemblies of electrically operated equipment shall have Underwriter' Laboratories Approval, or UL Reexamination Listing, in every case where such

FOOD SERVICE EQUIPMENT 114000 - 1

approval has been established for the type of device in question. Approval has been established when at least one type of device has been approved by UL.

G. All manufactured items of electrically operated equipment shall have UL or ETL, or UL/ETL Reexamination listing, in every case where such approval has been established for the type of device in question.

H. Approval has been established when at least one type of device has been approved by UL or ETL.

I. Substitutions or requests for alternate manufacturers must be submitted in writing to the Contracting Officer, complete with detailed technical data or detailed drawings, no later than 14 calendar days prior to the announced bid date. No substitutions may be made after the bid date. It is the intent for the plan drawings and written documents to establish minimum quality and performance standards, which if met or are exceeded may qualify such equipments as an acceptable alternate source. The written specifications and plan drawings intend to establish the minimum standards required for each listed equipment item. The Contracting Officer or his Consultants will be the only person determining if an item of equipment submitted as an alternate to those listed in the documents are an acceptable substitute. The Contracting Officer decision is final.

J. As part of the bid submittal, submit an itemized listing of each item of equipment, its manufacturer, make and model and unit price. The form to be used for this is bound with this document at the end of Section 11 40 00 - Page 12.

1.4 SUBMITTALS

A. Manufacturer’s Data: Submit manufacturer's or shop fabricator's product information and installation instructions for each item of Food Service Equipment. For operating equipment include data on performance and operating characteristics, power/fuel consumption, rough-in information. Provide a minimum of 3 maintenance manuals, operating instructions, spare parts lists, precautions against hazards, manufacturer’s warranties and similar information. Distribute one additional copy of installation and start-up instructions to the installer. Mark each date sheet or brochure with the applicable project equipment item number(s).

1.5 SHOP DRAWINGS

A. Submit shop drawings showing layouts, elevations, sections and details of custom-fabricated work (work not shown by manufacturer's standard product data sheets).

Show layouts and elevations at 1/2-inch scale, sections at 1-1/2 inch scale, and details at 1/2-inch scale.

B. Submit fully dimensioned 1/4 inch scale rough-in drawings showing all required plumbing electrical and ventilation services for equipment. All dimensions to be taken off bench marks, such as column center lines or existing building features. All Utilities must be field verified by Division 11 40 00 Dealer, prior to the pouring of the floor. Do

FOOD SERVICE EQUIPMENT 114000 - 2

not show rough-ins taken from interior walls or partitions. See Contract Documents for dimensions.

C. Rough-in locations shall make allowance for required traps, valves, switches, etc., thereby not requiring interpretation or adjustment by other contractors. All work to be coordinated closely with other contractors and other trades. Locations of utility outlets must be carefully coordinated by Division 11 40 00. Construction Documents only show loads and capacity requirements, not dimensions.

D. Provide detailed drawings showing anchoring methods and requirements for all items of equipment. Where special structural or support foundations are required, provide completely detailed drawings for such conditions.

E. All shop drawings must be submitted in Autocad format on floppy disk or CD Rom, in either a DWG or ZIP File. Drawings must be full scale, with layer systems used by FEDA. Corrected electronic files will be returned. A permanently corrected scaled (1/4" = 12") copy must be submitted as reproducible print, 30" x 42", incorporating all corrections, notations and data.

1.6 PRODUCT HANDLING

A. Protect metal finishes from damage during shipping, storage, handling, installation and construction of other work in the same spaces. Wrap and crate each item of equipment as needed for protection from damage.

B. Cover exposed stainless steel surfaces with self-adhesive protective paper of a type recommended by the metal manufacturer. Do not remove until work is installed and ready for cleaning and start-up.

C. Any materials or equipments which are damaged, prior to acceptance by the Government, are the responsibility of Division 11 40 00 to replace or repair to its original quality and finish.

PART 2 - PRODUCTS

2.1 METALS

A. Stainless Steel (s/s): AISI Type 302/304, hardest workable temper, No. 4 directional polish.

B. Galvanized Steel Sheet: ASTM A 526, except ASTM A 527 for extensive forming, ASTM A 525, G90 Zinc Coating, chemical treatment.

C. Where painted finish is indicated, provide mill phosphatized treatment in lieu of chemical treatment.

D. Steel Sheet: ASTM A 569 hot-rolled carbon steel.

FOOD SERVICE EQUIPMENT 114000 - 3

E. Galvanized Steel Pipe: ASTM A 53 or ASTM A 120, welded or seamless, schedule 40, galvanized.

F. Steel Structural Members: Hot rolled or cold formed, carbon steel unless stainless steel as indicated.

G. Galvanized finish: ASTM A 123, hot-dipped zinc coating, applied after fabrication.

H. Aluminum: ASTM B 209/B 221 sheet, plate and extrusions (as indicated), alloy temper and finish as determined by manufacturer/fabricator, except 0.40-MIL natural anodized finish on exposed work unless another finish is indicated.

2.2 PLASTIC LAMINATE

A. General: NEMA LD1, General purpose high pressure type, 0.062 inch thick except

0.050 for post-forming, smooth (non-textured) white unless another texture and color as indicated or selected by A/E. Comply with NSF No. 35 where applicable.

2.3 INSULATION

A. Under-Slab Component Insulation: Rigid, closed-cell polyurethane foam, heat-aged slab stock, using Non CFC’s as expanding agents, K-Value of 0.15, not less than 2.1 lbs. per cu. ft. density.

B. Cooler-Component Insulation - For Under-Slab Insulation Material: Insulation shall be 97% closed-cell or better, slab polyurethane, nominal thickness of 4" throughout, U.L.

rated, self-extinguishing, fire retardant type, expanded by use of HCFC - 141B, to guarantee removal of 100% of the CFC's. Factory mutual standard 4880, R-28 insulation value.

C. Heater-Component Insulation: Rigid board, semi-rigid blanket or adhesively applied blanket of glass fiber or other mineral fiber insulation, certified by manufacturer to withstand long-term exposure to heat (temperature rating of each insulated equipment item) without deterioration, K-Value of not more than 0.30, density of not less than 1.5 lbs., per cu. ft.

D. In-Slab Insulation: Material shall be minimum 4-inches thick and have a compressed and cured valve of minimum R-28. Insulation material must be in full size sheets.

2.4 JOINT MATERIALS

A. Sealants: One-part or two-part, silicone based, liquid elastoreric sealant, FS TT-S- 002227 or FS TT-S-00230, non-solvent release type, mildew-resistant, show a hardness of 30 except 45 if subject to traffic.

B. Backer Rod: Polyethylene rod stock, larger than joint width.

FOOD SERVICE EQUIPMENT 114000 - 4

C. Gaskets: Solid or hollow (but not cellular) neoprene or polyvinyl chloride, light grey, minimum or 40 shore a hardness, self-adhesive or prepared for either adhesive application or mechanical anchorage.

2.5 PAINT AND COATINGS

A. General: Provide the types of painting and coating materials which, after drying or curing are suitable for use in conjunction with Food Service, and which are durable non-toxic, non-dusting, non-flaking, mildew resistant and comply with governing regulations for Food Service.

B. Galvanized Repair Paint: MIL-P-21035.

C. Pretreatment: SSPC-PT2 or PT3.

D. Primer Coating for Metal: FS TT-PP-86, Type suitable for baking where indicated.

E. Enamel for Metal: Synthetic type, FS TT-P-491, type suitable for baking where indicated.

F. Sound Deadening: Heavy-bodied resinous coating, filled with granulated cork or other resilient material, compounded for permanent, non-flaking adhesion to metal in a 1/8 inch thick coating.

2.6 FABRICATED PRODUCTS

A. Cabinet Catches: Heavy duty magnetic type, except as otherwise indicated.

B. Drawer Slides: Stainless steel Ball-Bearing type, side-mounting, self-closing, as Component Hardware S-52 Series.

2.7 CASTERS

A. General: Type and size indicated or, if not indicated, as recommended by caster manufacturer for the type and weight of equipment supported, but not less than 5 inch diameter with 15/16 inch tread width, with sealed self-lubricating stainless steel ball bearings, stainless steel disc wheels and solid light-grey synthetic rubber tires, unless otherwise specified. Provide stainless steel horns and accessories. Unless other wise indicated, equip each item with 4 swivel-type casters and provide foot brakes on two casters on opposite corners of equipment.

2.8 PLUMBING, FITTING, TRIM AND ACCESSORIES

A. General: Where exposed, provide bright chrome-plated brass or polished stainless steel units. Provide copper or brass where not exposed. Drains to be copper, copper to be painted with silver paint by Division 11 40 00. All indirect plumbing connections are by Division 11 40 00.

FOOD SERVICE EQUIPMENT 114000 - 5

B. All faucets must meet NSF Standard 61, Section 9 for drinking water.

C. Water Outlets: At sinks and at other locations where water is supplied (by manual, automatic or remote control), provide commercial quality faucets, valves, dispensers of fill devices, or the type and size indicated and as required to operate as indicated. T&S Faucets are approved.

D. Vacuum Breakers: Provide with Food Service Equipment for installation by Division 22 where required by governing regulations, including locations where water outlets are equipped for hose attachment. Fittings to comply with All Codes.

E. Waste Fittings: Except as otherwise indicated, provide 2-inch remote-lever waste valve, and 3.5-inch: Strainer without connected overflow on sinks, similar to Component Hardware, Model Series D-10-7400.

2.9 ELECTRICAL MATERIALS

A. General: Provide standard materials, devices and components as recommended by the manufacturer/fabricator, selected and installed in accordance with NEMA Standards and recommendations, and as required for safe and efficient use and operation of the Food Service Equipment, without objectionable noise, vibration and sanitation problems.

B. Controls and Signals: Provide recognized commercial grade signals, "on-off" push buttons or switches, and other speed and temperature controls as signs and graphics to assist the user of each item. Unless otherwise indicated.

C. Connections: Equip each item requiring electrical power with either a terminal box for permanent connection or cord-and-plug for interruptible connection, as indicated.

Provide standard grounded-type plugs, matching outlets (specified in Division 26) light grey (cord and plug).

D. Motors: Totally enclosed type, except drip-proof type where not exposed to a dust or moisture condition, ball-bearings, impregnated to resist moisture, horse-power and duty-cycle ratings as required for the service indicated. Power Characteristics - - Refer to Division 26 Specifications and drawings for project power characteristics. Also, refer to individual equipment requirements for loads and ratings.

2.10 FABRICATION OF METALWORK

A. General Fabrication Requirements: Remove burrs from sheared edges of metal work, ease the corners and smooth to eliminate cutting hazard. Bend sheets of metal at not less than the minimum radius required to avoid grain-separation in the metal. Maintain flat, smooth surfaces without damage to finish.

B. Reinforce metal at locations of hardware, anchorages and accessory attachments, wherever metal is less than 14 gage or requires mortised application. Conceal

FOOD SERVICE EQUIPMENT 114000 - 6

reinforcement to the greatest extent possible. Where equipment weighing more than 40 pounds is located, reinforce top with stainless steel channel.

C. Where fasteners are permitted, provide Philips head, flat or oval head machine screws.

Cap threads with acorn nuts unless fully concealed in unaccessible construction, and provide nuts and lockwashers unless metal for tapping is at least 12 gage. Match fastener head finish with finish of metal fastened.

D. Where components of fabricated metal work are indicated to be galvanized, and involve welding or matching of metal heavier than 16 gage, complete the fabrication and provide hot-dip galvanizing of each component after fabrication, to the greatest extent possible (depending upon available dip-tank sizes). Comply with ASTM A 123.

E. Where vents are required for enclosed spaces, or for cabinet enclosures, provide removable stainless steel insert screens of 18-inch x 18-inch mesh or louvers. Locate vents to avoid moisture penetration during cleaning of equipment.

F. Provide removable panels for access to mechanical and electrical service connections which are concealed behind or within Food Service Equipment, but only where access is not possible and not indicated through other work.

G. Metal and Gages: Except as otherwise indicated, fabricate exposed metalwork of 304 stainless steel, and fabricate the following components from the gage of metal indicated, and other components from not less than 20 gage metal.

1. Table Tops 14 gage

2. Counter Tops 14 gage

3. Wall and Undershelves 16 gage

4. Front Drawer/Door Panels 18 gage (double-pan type)

5. Single-Pan Doors & Drawer Fronts 16 gage

6. Enclosed Base Cabinets 18 gage

7. Enclosed Wall Cabinets 18 gage

8. Sinks and Drainboards 14 gage

9. Exhaust Hoods 18 gage

10. Removable Covers, Panels 18 gage

11. Skirts & Enclosure Panels 18 gage

12. Closure & Trim Strips over 4" wide 18 gage

13. Hardware Reinforcement 12 gage

14. Gusset Plates 10 gage

15. Legs & Crossrails 16 gage (1 5/8 inch diameter)

H. Work Surface Fabrication: Fabricate metal work-surface by forming and welding to provide seamless construction, using welding rods matching sheet metal, grinding and polishing. Draw-type joints with concealed bolting are not permitted, provide continuous welding. Refer to itemization for directions.

I. Reinforce work-surfaces 30 inch O.C. both ways with galvanized or stainless concealed structural members. Reinforce edges which are not self-reinforced by formed edges.

FOOD SERVICE EQUIPMENT 114000 - 7

J. Sound deaden underside of metal work-surfaces, including sinks and similar units, with a coating of sound deadening material. Hold coating back 2 inches from sanitary edges which are open for cleaning.

K. Enclosures, General: Provide enclosures, including panels, housing, and skirts for service lines and mechanical and electrical devices, and secondary enclosures for equipment items, where indicated and where required for compliance with governing regulations and NSF standards. Otherwise, fabricate each item to be as open as possible, for ease of cleaning.

L. Where equipment is exposed to customer view, provide enclosure of service lines, operating components and mechanical and electrical devices.

M. Enclosures, General: Provide enclosures, including panels, housings and skirts for service lines, operating components and mechanical and electrical devices associates with the food service equipment, except as specifically indicated to be open.

N. Casework: At fabricator's option, and unless otherwise indicated, provide either box-type face framing or open channel-type (complying with NSF requirements in either case).

O. Enclosures: Except as otherwise indicated, provide each unit of casework (base, wall, overhead and freestanding) with a complete-enclosure metal cabinet, including fronts, backs, tops, bottoms, and sides.

P. Door and Drawer Fronts: Except where single-pan construction is indicated, provide double-pan type, not less than 5/8 inch thick, with seams on inside face. Weld hardware reinforcement inside of inner pan. Sound deaden by either coating both pans on concealed face, or by inserting mineral wool insulation between pans.

Q. Shelves: Except as otherwise indicated, provide adjustable standards for positioning and support of shelves in casework. Turn back-edge of shelf unit up 2 inches and hem. Turn other edges down to form open channel. Reinforce shelf units to support 40 lbs. per sq. ft. loading, plus 100 percent impact loading.

R. Drawer Bodies: Except as otherwise indicated, drawform drawer bodies from a single piece of stainless steel to provide seamless construction. Flange top edge to protect slides form spillage. Bodies and slides to be as Component Hardware, Model SS-52.

S. Support from Floor: Equip floor-supported mobile units with casters, and equip items indicated as "mobile" units with manufacturer's standard ball bearing swivel casters.

Otherwise, and except for "close-base" units, provide stainless steel tube legs, with adjustable stainless steel bullet-design feet for floor-supported items of fabricated metalwork.

T. Provide 1 inch adjustment of feet (concealing threading).

U. Exhaust Hood Fabrication: Comply with NFPA No. 96, including Appendix A.

FOOD SERVICE EQUIPMENT 114000 - 8

V. Grease Removal: Provide type indicated (removable filters if not otherwise indicated), with drip-channel gutters, drains and collection basins. All filters to be stainless steel.

W. U.L.: Exhaust hood to be U.L. listed.

X. Fire Extinguishing Systems: Wet chemical system complying with NFPA No. 12.

Y. Shop Painting: Clean and prepare metal surfaces to be painted, remove rust and dirt.

Apply treatment to zinc-coated surfaces which have not been mill-phosphatized. Coat welded and abraded areas of zinc-coated surfaces with galvanize repair paint. Apply

1.5 MIL (dry film thickness) metal primer coating, followed by 2. 1.0 MIL (dry film thickness) metal enamel finish coatings.

PART 3 - EXECUTION

3.1 INSPECTION AND PREPARATION

A. Rough-in-Work: The installer of the Food Service Equipment must examine the rough-in mechanical and electrical services by others and the installation of floors, walls, columns and ceilings by others, and the conditions under which the work is to be done.

They must verify dimensions of the services and substrates before fabricating the work.

The Division 11 40 00 Contractor must be present for utility verification and slab depressions inspections, prior to pouring of slab.

3.2 INSTALLATION

A. Standards: Comply with manufacturer’s instructions and recommendations for installation.

B. Water Connections: Install water connections and outlets at each item of equipment, with air gaps, vacuum breakers and similar provisions to comply with governing regulations, but not less than compliance with ANSI Standards A40.4 and A40.6. Do not use flexible hoses, unless required by the manufacturer, all connections to be with hard piping.

C. Gas Connections: All gas piping to be hard piped and painted yellow, unless otherwise required by Code. Food Service Equipment to be furnished with gas pressure regulators.

D. Electrical Work: Assemble electrical components of equipment in accordance with applicable "standards of installation" by the National Electrical Contractors Association.

E. Steam Connections: All steam connections to include pressure reducers and insulation as required.

FOOD SERVICE EQUIPMENT 114000 - 9

Addendum 1 16 August 2017

3.3 JOINTING AND ANCHORING

A. Set each item of non-mobile equipment securely in place, leveled and adjusted to correct height. Anchor to supporting substrate where indicated and when required for sustained operation and use without shifting or dislocation.

B. Conceal anchorages wherever possible. Adjust counter tops and other work surfaces to a level tolerance of 1/16 inch (maximum offset, and plus-or-minus on dimension, and maximum variation in 2 feet run from level or indicated slope).

C. Complete field assembly joints in the work (joints which cannot be completed in the shop) by welding. Grind welds smooth and restore finish. Set or trim gaskets flush except for "T" gaskets as indicated.

D. Treat enclosed spaces (inaccessible after equipment installation) by covering horizontal surfaces with powdered borax at a rate of 4 oz. per sq. ft.

E. Install closure plates and strips where required, with joints coordinated with units of equipment. Closure material to be same as adjacent surfaces.

F. Install sealants all around each unit to make joints air-tight, waterproof, vermine-proof and sanitary for cleaning purposes. In general, make sealed joint less than 1/8 inch wide, and stuff with backer rod to shape sealant bead properly, at 1/4 inch depth.

Shape exposed surfaces of sealant slightly concave, with edges flush with faces of materials of joint. Provide metal closure strips for wider joints, with sealant application each side of strips. Anchor gaskets mechanically or with adhesives to prevent displacement.

3.4 CLEANING, RESTORING FINISHES

A. After completion of installation, and completion of major work in Food Service Areas, remove protective coverings, if any, and clean Food Service Equipment, internally and externally. Restore exposed and semi-exposed finishes to remove abrasions and other damages. Polish exposed-metal surfaces and touch-up painted surfaces.

Replace work which cannot be successfully restored.

B. Pressure Vessels: The installer of Food Service Equipment shall notify Department of Labor, Boiler Inspection Division, in writing at least two weeks prior to completion of installation, requesting inspection of pressure vessels.

C. Approvals and operating certifies for these vessels shall be furnished to the Government prior to final payment to contractor.

3.5 TESTING, START-UP AND INSTRUCTIONS

A. General: Delay the Start-up of Food Service Equipment until service lines have been tested, balanced, and adjusted for pressure, voltage and similar considerations, and until water and steam lines have been cleaned and treated for sanitation.

FOOD SERVICE EQUIPMENT 114000 - 10

B. Demonstrations: Furnish written documentation at least (2) weeks prior of such demonstration, of all manufacturer representatives that have been notified to demonstrate their equipment, listing dates and times of such demonstration.

C. After completion of the work and after the final inspection has been completed and approved, a scheduled demonstration must take place for all items of equipment. Such demonstration shall be made for the Government’s Personnel, and an authorized agent for each item of equipment, shall conduct the demonstration, showing operational as well as preventative maintenance procedures for all equipment. The demonstration of the equipment shall be videotaped in a format compatible with Government’s video equipment. Two (2) copies of the video tape shall be presented to the Government, immediately after the demonstration label each tape with its content.

D. Such demonstration shall be supervised by the Contracting Officer (CO) or his representatives and an authorized agent for each item of equipment shall conduct the demonstration, showing operational as well as preventative maintenance procedures.

At time of demonstrations the Division 11 40 00 Contractor shall present video copies of operational and maintenance procedures, if available from the manufacturer.

E. Manufacturer’s Data: Submit manufacturer's or shop fabricator's product information and installation instructions for each item of Food Service Equipment. For operating equipment include data on performance and operating characteristics, power/fuel consumption, rough-in information. Provide a minimum of 3 maintenance manuals, operating instructions, spare parts lists, precautions against hazards, manufacturer’s warranties and similar information. Distribute one additional copy of installation and start-up instructions to the installer. Mark each date sheet or brochure with the applicable project equipment item number(s).

F. Test each item of operational equipment to demonstrate that it is operating properly, and that controls and safety devices are functioning. Repair or replace equipment which is found to be defective in its operation, including units which are below capacity or operating with excessive noise or vibration.

G. Final Cleaning: After testing and start-up, clean and sanitize the Food Service Equipment, and leave in a condition ready for use in Food Service.

H. Warranties: Division 11 40 00 shall warrant all supplied materials and equipment for a period of not less than one year, unless otherwise stated in the contract documents, including, parts, labor, travel overtime and any other such services required to warrant the equipments. Replace if not repairable. All service to be performed with 24 hours of notification, during normal working hours. Compressor warranties are for 5 years.

Steamer boilers are warranted for 7 years. Refrigeration repair must be completed within 24 hours of being notified, regardless which day of the week it is. Warranties commence when Government takes beneficial occupancy of the Food Service Department.

I. Warranty service shall be performed within 24 hours of notification, seven days a week, 365 days a year, including holidays and leap year.

FOOD SERVICE EQUIPMENT 114000 - 11

J. Warranty shall not deprive the Government of other rights or remedies the Government may have under other provisions of the Contract Documents, and is in addition to and runs concurrent with other warranties made by the Contractor under requirements of the Contract Documents.

END OF SECTION 11 40 00

FOOD SERVICE EQUIPMENT 114000 - 12

Addendum 1 16 August 2017

Unit Prices (Part of Bid Submittal)

The foregoing base bid is based on the unit prices listed hereinafter. The unit prices listed includes the cost of equipment, freight, overhead, installation and profit. In the event that quantities required by the contract documents change, these unit prices shall prevail for equipment added to or deleted from the contract.

Item Description Class Make & Model QTY Unit Cost Total Cost

1 Pot Rack B 1

2 Three Comp Sink A 1

3 Vapor Hood A 1

4 Sink Heater A 1

5 Wall Shelf A 1

6 Not Used

7 Not Used

8 Not Used

9 Exhaust Hood A 1

10 Heavy Duty Range B 1

11 Griddle w. Stand B 1

12 Fire Control A 1

13 Wall Shelf A 1

14 Hand Wash Sink A 3

15 Reach in Freezer B 1

16 Reach in Refrigerator B 1

17 Not Used

18 Work Table w.

sinks A 1

19 Wall Shelf A 1

20 Tray Slide A 1

21 Shelving B 5

22 Plain Top Counter A 1

23 Cold Food Counter A 1

24 Hot Food Counter A 1

25 Tray & Silverware Stand B 1

FOOD SERVICE EQUIPMENT 11 40 00 - 13

26 Serving Ware Dispenser B 1

27 Not Used

28 Beverage Counter A 1

29 Coffee Maker AB 1

30 Not Used

31 Water Filter A 1

32 Ice Maker A 1

33 Air Curtain A 1

TOTAL

All unit pricing must include all freight, delivery, installation and taxes.

FOOD SERVICE EQUIPMENT ITEMIZATION

NOTE: THE USE OF MANUFACTURER’S NAMES AND MODELS ARE INTENDED TO

ESTABLISH MINIMUM QUALITY STANDARDS ONLY AND TO IDENTIFY UTILITY

STANDARDS. THE WRITTEN SPECIFICATIONS WILL ELABORATE ON SPECIFICS, SUCH

AS ACCESSORIES, FINISHES, ATTRIBUTES AND MINIMUM REQUIREMENTS.

NOTE: THE FOLLOWING DESIGNATORS ARE USED TO IDENTIFY THE EQUIPMENT

SOURCES:

CLASS “A” ---CONTRACTOR FURNISHED, CONTRACTOR INSTALLED.

CLASS “B” ---GOVERNMENT FURNISHED, GOVERNMENT INSTALLED.

CLASS “C” ---FUNDS OTHER THAN CONSTRUCTION - LEASED OR FURNISHED BY

VENDOR.

ITEM 1 POT RACK ONE REQUIRED

CLASS “B”

This Item to be as manufactured by NEW AGE. (NORTON, KS) MODEL PM-2448, or prior approved equal, in accord with the plan drawings and the written specifications.

ITEM 2 POT WASHING SINK ONE REQUIRED

CLASS “A”

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved equal, in accord with the plan drawings and the written specifications. See Food Service Detail Drawings. Furnish w. listed faucets.

ITEM 3 VAPOR HOOD ONE RQUIRED

CLASS “A”

Provide vapor hood having following features:

FOOD SERVICE EQUIPMENT 11 40 00 - 14

a. Entire hood to be constructed of 18 gauge #304 stainless steel, no galvanized allowed,

b. Internal condensate gutter, slightly sloped to drain. Drain to be as least 1/2" below gutter, with threaded end, with removable screw cap. Cap to be removable without tools,

c. Duct collar to be welded to top, with at least 2" height,

d. Hanger rods to be attached to properly suspend hood from structure above, where wall mounted, attach hood with at least 1/4" stainless steel lag bolts,

e. Seal perimeter to wall surfaces with clean silicon sealant. Where necessary enclose top off hood to ceiling above with stainless steel closure panels,

f. Furnish with removable filter over exhaust opening,

g. Mount hood fan switch on face of hood and enclose in water tight enclosure,

h. Furnish with light switch.

Vapor Hood to be as Manufactured by but not limited to CADDY, (BRIDGEPORT, N.J.), MODEL CHCW-90-ND36, or prior approved equal.

ITEM 4 SINK HEATER ONE REQUIRED

Provide built-in electric sink heater of all stainless steel internal construction, suitable for mounting to underside of sink, having following features:

a. Electrical characteristics as scheduled.

b. Thermostatic controls with temperature indicating light.

c. Sump with drain, extend drain to adjacent floor drain with silver painted copper piping, by

Division 11 40 00.

d. Manufacturer’s standard exterior finish.

e. Power-on indicator light.

f. Install in Item 2, Pot sink. Div. 11 40 00 to extend drain to nearest floor drain using copper piping.

Sink Heater to be as Manufactured by but not limited to HATCO, (MILWAUKEE, WI), MODEL 3- CS-9, or prior approved equal.

ITEM 5 WALL SHELF ONE REQUIRED

CLASS “A”

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved

Drawings.

ITEM 6 NOT USED

ITEM 7 NOT USED

ITEM 8 NOT USED

FOOD SERVICE EQUIPMENT 11 40 00 - 15

Addendum 1 16 August 2017

ITEM 9 EXHAUST HOOD ONE REQUIRED

CLASS “A”

Provide wall mounted exhaust hood of size, shape and content as shown on detail drawings, having following features:

a. Entire hood to be constructed of 18 gauge #304 stainless steel, no galvanized allowed.

b. N.F.P.A. 96 construction, including all joints interior and exterior and seams welded, continuous and liquid tight, no caulking allowed.

c. 5/8" diameter hanger rods to structural ceiling, approximately 48" on center. Hanger rods by

Division 11 40 00.

d. Stainless steel baffle type U.L. listed grease extracting filters, 20" high.

e. Internal grease gutter sloped to drain to removable grease receptor.

f. Vapor proof U.L. listed recessed fluorescent light fixture, number and location as shown on detail drawings. Light tubes, light switches and fan switches included. Assure 50 foot candles under hood.

g. Coordination installation of fire control system as specified as ITEM 12. Furnish with Thermal Sensors.

h. Integral make-up air plenum along front, dampers as shown on plan drawings.

i. Removable stainless steel perimeter trim and/or closure panels from top of hood to ceiling.

j. Seal hood to wall with clear silicone sealant.

k. The use of fillers, silicon or other non-metallic materials is not allowed in the exhaust hood.

l. Fire cabinet to be part of hood.

m. Unit to be certified to be in compliance with all applicable local and State codes. Division 11

40 00 to be responsible for obtaining all approvals.

n. Install cross bracing on fire door to stiffen door.

Exhaust Hood to be as Manufactured by but not limited to CADDY (BRIDGEPORT, N.J.) MODEL PB-CW-108-ND54, or prior approved equal.

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved

Drawings.

ITEM 10 HEAVY DUTY ELECTRICAL RANGE ONE REQUIRED

CLASS “B”

Provide heavy duty electrical range with oven base, having following features:

a. Electrical characteristics as scheduled,

b. Full size oven base.

c. Furnish with set of (4) 5” diameter casters, two with brakes on opposite corners.

d. Stainless steel finish, front, exposed sides and back.

Range with Oven to be as Manufactured by but not limited to IMPERIAL, (CORONA, CA), MODEL IHR-2-2HT-E or GARLAND, (MISSISSAUGA, ONT), MODEL 36-ER-32-3, or prior approved equal.

FOOD SERVICE EQUIPMENT 11 40 00 - 16

Addendum 1 16 August 2017

ITEM 11 GRIDDLE ON STAND ONE REQUIRED

CLASS “B”

Provide electric griddle having following features:

a. Electrical characteristics as scheduled,

b. Manufacturer's standard finish, 1" thick steel griddle plate,

c. Griddle stand to be manufactured of 14 ga. stainless steel, with 5” casters, 2 with brakes.

Griddle to be as Manufactured by but not limited to IMPERIAL, (CORONA, CA) MODEL IHR-GT- E-M/IHMS-36 or LANG, (ST. LOUIS, MISSOURI), MODEL 136T, or prior approved equal.

ITEM 12 FIRE CONTROL SYSTEM ONE REQUIRED

Provide automatic wet chemical fire control system as required to protect exhaust hood, ITEM 9, and the cooking equipment located under this hood, and having following features:

a. All tanks, control heads, piping, relays, cable, fusible links, nozzles, elbows, etc., as required for complete system,

b. Chrome plated or stainless steel nozzles and exposed piping, chrome sleeves not allowed,

c. Manual strike mechanism in accessible location,

d. Installation in accord with code requirements and coordinated with exhaust hood construction and installation,

e. Appliance shut-off feature, with snap-action switch arranged to shut off service to equipment under hood when system is actuated,

f. Div.11 40 00 to coordinate the electrical service requirements w. Div.26. Refer to the plan drawing details.

Fire Control System to be as Manufactured by but not limited to ANSUL, (MARINETTE, WI), MODEL R-102, RANGE GUARD, (CLEVELAND, OH), PYROCHEM, (BOONTON, NJ), or prior approved equal.

ITEM 14 HAND WASHING SINK THREE REQUIRED

This Item to be as manufactured by EAGLE, (DOVER, DE) , MODEL HSA-10, or prior approved equal, in accord with the plan drawings and the written specifications. See Food Service Detail Drawings for information.

Unit to be furnished with p-trap, 18” high stainless steel side wings, and T&S B-1246 faucet.

ITEM 15 REFRIGERATOR, FREEZER, SINGLE DOOR ONE REQUIRED

CLASS “B”

Provide single-section reach-in freezer with top mounted air-cooled condensing unit, exterior dial thermometer, cylinder door locks and top mounted condensate evaporator, having following

FOOD SERVICE EQUIPMENT 11 40 00 - 17

Addendum 1 16 August 2017 features:

a. Electrical characteristics as scheduled. Furnish w. Cord & Plug,

b. Full-height door, hinged as shown on plan drawing,

c. Manufacturer’s standard construction, s.s. side, inside and back,

d. Universal tray slides,

e. Unit to include set of four 6” legs,

f. Exterior thermometer.

g. 134A refrigerant only, or a refrigerant in accord with the Montreal Protocol.

h. Interior lights.

Reach-In Refrigerator to be as manufactured by CONTINENTAL (BENSALEM, PA), MODEL DL1FE-SS, RANDELL, (JACKSON, MS), or prior approved equal.

ITEM 16 REFRIGERATOR, REACH-IN, DOUBLE DOOR ONE REQUIRED

CLASS “B”

Provide double-section reach-in refrigerator with top mounted air-cooled condensing unit, exterior dial thermometer, cylinder door locks and top mounted condensate evaporator, having following features:

a. Electrical characteristics as scheduled. Furnish w. Cord & Plug,

b. Full-height door, hinged as shown on plan drawing,

c. Manufacturer’s standard construction, s.s. all sides, inside and back,

d. Universal tray slides,

e. Unit to include set of four 6” legs,

f. Exterior thermometer.

g. 134A refrigerant only, or a refrigerant in accord with the Montreal Protocol.

h. Interior lights.

Reach-In Refrigerator to be as manufactured by CONTINENTAL, (BENSALEM, PA) MODEL DL2RE-SS RANDELL, (JACKSON, MS),or prior approved equal.

ITEM 17 NOT USED

ITEM 18 WORK TABLE w. SINKS ONE REQUIRED

CLASS “A”

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved

Drawings. Furnish w. listed faucet.

ITEM 19 WALL SHELF ONE REQUIRED

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved

Drawings.

FOOD SERVICE EQUIPMENT 11 40 00 - 18

Addendum 1 16 August 2017

ITEM 20 TRAY SLIDE ONE REQUIRED

CLASS “A”

This item is part of Item 22

ITEM 21 SHELVING FIVE REQUIRED

CLASS “B”

Provide four-tier adjustable extruded high tensile aluminum unit complete with tubular uprights, having following features:

a. Unit shelves to be all heliarc welded. Lower shelf to be 12" A.F.F. Division 11 40 00 to verify required distances between the shelves,

b. Height shall not exceed 8’-0”. Units to have T-bar type construction. Aluminum to be 0.70 thick,

c. Arrange as shown on plan drawings,

d. Framework is constructed out of 1 ½” x 1 ¾” x .070” wall tubing. Laterals are constructed out of 1 ¼” x 2 ¼” x .100” T-Bar. Standard spacing on the laterals is 1 ¾”.

e. Furnish Model 96P, 96” post with plastic caps. 1 5/16” diameter pipe, wall thickness is

0.15625”, pipe is marked on 2” increments. Plastic caps in each end.

f. Units to be 4-tier. Spacing to be approved by Owner.

Shelving Unit to be as manufactured by NEW AGE, (NORTON, KS), MODEL TB-18 SERIES, or prior approved equal.

ITEM 22 SERVING LINE-PLAIN TOP COUNTER ONE REQUIRED

Provide serving counter having following features:

a. Electrical characteristics as scheduled. Built-in load center for hot and cold food wells,

b. Top of unit to be 14 gauge type 304 stainless steel, cabinet construction to be 16 gauge type 304 stainless steel. Furnish with fill faucet as T&S Model B-208,

c. Unit to have integral tray slide on dining room side of serving line, (ITEM 20)

d. Unit to have flanged feet, Div. 11 40 00 to anchor to floor,

e. Unit to have sneeze guards with lights the length of the counter,

f. Wing wall sections to be fastened together with factory pre-drilled bolted field joints,

g. Front of cabinet to be laminated, color selection to be by Government,

h. Hot food well to be RANDELL Model RAN-HTD-4S, Cold pan to be RANDELL Model RAN-

ST-6SM

i. The shown sneeze guards and display components are to be as shown on the design documents.

i. Submit shop drawings for approval.

Serving Line to be as manufactured by but not limited to RANDELL (JACKSON, MS), Custom or prior approved equal.

FOOD SERVICE EQUIPMENT 11 40 00 - 19

Addendum 1 16 August 2017

ITEM 23 COLD FOOD DROP-IN UNIT ONE REQUIRED

CLASS”A”

This item is part of item 22. The unit is a revolving air unit to be installed as located in item 22.

The unit is to be connected to the load center.

ITEM 24 HOT FOOD DROP-IN UNIT ONE REQUIRED

CLASS”A”

This item is part of item 22 and is to be installed as located in Item 22.

The drain line must be installed in such way that it extend to the nearest floor drain under the equipment.

The unit is to be connected to the load center.

ITEM 25 TRAY & FLATWARE DISPENSER TWO REQUIRED

CLASS “B”

These Items are to be Government furnished and Government installed.

ITEM 26 DISH & RACK DISPENSER ONE REQUIRED

CLASS “B”

These Items are to be Government furnished and Government installed.

ITEM 27 NOT USED

ITEM 28 BEVERAGE COUNTER ONE REQUIRED

CLASS “A”

This Item to be as manufactured by DIVISION 11 40 00, MODEL CUSTOM, or prior approved equal, in accord with the plan drawings and the written specifications. See Food Service Detail Drawings.

ITEM 29 COFFEE MAKER ONE REQUIRED

CLASS “AB”

These Items are to be Government furnished and Government installed.

ITEM 30 NOT USED

ITEM 31 WATER FILTER ONE REQUIRED

CLASS”A”

This item is to be furnished as part of item 32

Unit is as manufacturer by Everpure Model EV-9324-01.

ITEM 32 ICE MACHINE MAKER/DISPENSER ONE REQUIRED

FOOD SERVICE EQUIPMENT 11 40 00 - 20

Provide cube ice maker and bin having following features:

Ice Maker

a. Electrical characteristics as scheduled.

b. Capacity based on 70oF incoming water and 90oF ambient, approximately 500 lbs as rated by ARI.

c. Stainless steel on all exposed sides, front and back.

d. Arranged to make half diced ice.

e. Furnish water conditioner (Item 31), on incoming water line. Furnish to Plumber for installation.

Bin

a. Bin to have rated capacity of approximately 40 lbs. as rated by ARI.

b. Stainless steel finish,

c. 4" high adjustable stainless steel legs and stainless steel feet.

d. Division 11 40 00 to extend drain to nearest floor drain using silver painted copper piping.

Ice Machine with Bin to be as Manufactured by but not limited to SCOTSMAN, (VERNON HILLS, IL), MODEL HID-540A-1 or prior approved equal.

ITEM 33 FLY FAN ONE REQUIRED

Provide fly fan having following features:

a. Electrical characteristics as scheduled, furnish micro switch, to be installed by Electrical

Contractor on door frame so that the fan comes on when the door is opened.

b. Manufacturer's standard finish.

c. Adjustable lower dampers.

d. Adjustable vanes at outlet nozzle.

e. Bolt to wall with three fasteners, connected to electric power source.

f. Unit to extend over entire door opening.

Fly Fan to be as manufactured by MARS, (GARDENA, CA), MODEL EP48-1U, LEADING EDGE (MIAMI, FL.) or prior approved equal.

END OF THIS SECTION

FOOD SERVICE EQUIPMENT 11 40 00 - 21