3. Mansfield Specs V2

AFRC and FMS Mansfield-Lahm Air National Guard Base

Mansfield, Ohio

NGB PN 390126 & 390174

(BRAC PN 64780)

Ohio Army National Guard and Army Reserves

Final Plan Submittal / for Construction Specifications – Volume 2

Burns & McDonnell Engineering Co., Inc.

Kansas City, Missouri

October 2008

BMcD PN 45903

AFRC and FMS Mansfield-Lahm Air National Guard Base

Mansfield, Ohio

NGB PN 390126 & 390174

(BRAC PN 64780)

Ohio Army National Guard and Army Reserves

Final Plan Submittal/for Construction Specifications

Burns & McDonnell Engineering Co., Inc.

Kansas City, Missouri

October 2008

ARMED FORCES RESERVE CENTER AND FIELD MAINTENANCE SHOP 45903

MANSFIELD, OHIO

MNSFTC.ACRC TC-1

OCTOBER 2, 2008

INDEX OF SPECIFICATIONS

I. GENERAL CONDITIONS

011100 General Requirements 012300 Bid Options 012500 Substitutions 013100 Project Coordination and Meetings 013200 Construction Progress Schedules and Reports 013233 Construction Photographs 013300 Submittals 014000 Quality Requirement 014200 Definitions and Standards 014400 Contractor Quality Control 015100 Temporary Utilities and Facilities 015200 Field Offices 015700 Temp Barriers & Controls 015800 Project Identification and Signs 016000 Equipment and Materials 017419 Construction Waste Management 017800 Contract Closeout 017836 Warranties 018113 Sustainable Design 019113 Commissioning Requirements

III. CONCRETE

031000 Concrete Formwork 031119 Permanent Forms - Insulating Concrete Forms 031550 Vapor Barrier 032000 Concrete Reinforcement 033000 Concrete 033520 Stained Concrete Finishing

IV. MASONRY

042000 Unit Masonry Assemblies

V. METALS

051200 Steel 052100 Steel Joists 053113 Steel Floor Deck 053123 Steel Roof Deck 055000 Metal Fabrications

TC-2 MNSFTC.ACRC

VI. WOOD AND PLASTICS

061000 Rough Carpentry 064023 Interior Architectural Woodwork

VII. THERMAL AND MOISTURE PROTECTION

072000 Building Insulation 074113 Manufactured Roof Panels 074213 Manufactured Wall Panels 076200 Sheet Metal Flashing and Trim 078413 Fire-Resistive Firestop Systems 079200 Joint Sealants

VIII. DOORS AND WINDOWS

081100 Steel Doors and Frames 081400 Wood Doors 083100 Metal Access Doors 083180 Security-Vault Door and Frame 083613 Sectional Overhead Doors 084113 Aluminum Entrances, Storefronts and Curtain Walls 084523 Fiberglass-Sandwich-Panel Assemblies 085113 Aluminum Windows 085114 Sliding Aluminum Windows 087000 Finish Hardware 088000 Glass and Glazing 088300 Mirrors 089100 Architectural Louvers

IX. FINISHES

092116 Gypsum Board Assemblies 093000 Glazed Wall Tile 093013 Ceramic Mosaic Floor Tile 093016 Quarry Floor Tile 095100 Acoustic Ceiling System 096519 Resilient Tile Flooring 096800 Carpeting 099000 Protective Coatings

X. SPECIALTIES

101100 Markerboards and Tackboards 101300 Directories 101400 Signage 102113 Toilet Compartments 102213 Wire Mesh Partitions

MNSFTC.ACRC TC-3

102226 Operable Panel Partitions 102600 Wall and Corner Guards 102800 Toilet and Bath Accessories 104400 Fire-Protection Specialties 105112 Metal Gear Lockers TA-50 (Bid Option #1) 105113 Metal Lockers

XI. EQUIPMENT

114000 Food Service Equipment 115213 Projection Screens

XII. FURNISHINGS

122113 Horizontal Louver Blinds

XIII. SPECIAL CONSTRUCTION

133419 Metal Building Systems

XXI. FIRE SUPPRESSION

210500 Common Work Results for Fire Suppression 210548 Vibration and Seismic Controls for Fire-Suppression Piping and Equipment 211000 Fire Suppression Piping

XXII. PLUMBING

220500 Common Work Results for Plumbing 220519 Meters and Gauges for Plumbing Piping 220523 General-Duty Valves for Plumbing Piping 220529 Hangers and Supports for Plumbing Piping and Equipment 220548 Vibration and Seismic Controls for Plumbing Piping and Equipment 220553 Identification for Plumbing Piping and Equipment 221116 Domestic Water Piping 221119 Domestic Water Piping Specialties 221316 Sanitary Waste and Vent Piping 221319 Sanitary Waste Piping Specialties 221513 General-Service Compressed-Air Piping 221519 General-Service Packaged Air Compressors and Receivers 223300 Electric Water Heaters 223400 Fuel-Fired Water Heaters 224000 Plumbing Fixtures 224500 Emergency Plumbing Fixtures 224700 Drinking Fountains and Water Coolers

TC-4 MNSFTC.ACRC

XXIII. HEATING, VENTILATING, AND AIR CONDITIONING

230500 Common Work Results for HVAC 230513 Common Motor Requirements for HVAC Equipment 230519 Meters and Gauges for HVAC Piping 230523 General-Duty Valves for HVAC Piping 230529 Hangers and Supports for HVAC Piping and Equipment 230548 Vibration and Seismic Controls for HVAC Piping and Equipment 230553 Identification for HVAC Piping and Equipment 230593 Testing, Adjusting, and Balancing 230700 Mechanical Insulation 230800 Commissioning 230900 HVAC Instrumentation and Control 231113 Facility POL Piping 231123 Facility Natural-Gas Piping 232113 Hydronic Piping 232123 Hydronic Pumps 232300 Refrigerant Piping 232500 HVAC Water Treatment 233113 Metal Ducts 233300 Duct Accessories 233423 Power Ventilators 233700 Air Terminal Units 233713 Diffusers, Registers, and Grilles 233800 Exhaust Specialties 235100 Breechings, Chimneys, and Stacks 235216 Condensing Boilers 235400 Furnaces 235523 Gas-Fired Radiant Heaters 235533 Fuel-Fired Unit Heaters 236300 Condensing Units 236426 Rotary-Screw Chillers 237313 Modular Indoor Air-Handling Units 237333 Indirect-Fired, H&V Units 237339 Direct-Fired H&V Units 237341 Destratification Units 238123 Computer Room Air Conditioning Units 238126 Split-System Air Conditioning Units 238219 Fan-Coil Units 238240 Propeller Unit Heaters 238241 Wall and Ceiling Heaters

XXV. INTEGRATED AUTOMATION

255500 Energy Management Control System (EMCS)

MNSFTC.ACRC TC-5

XXVI. ELECTRICAL

260000 Basic Electrical Requirements 260516 Wires and Cables 260526 Grounding 260529 Supporting Devices and Seals 260533 Raceways 260534 Electrical Boxes and Fittings 260536 Cable Tray 260544 Underground Duct Banks and Manholes 260553 Electrical Identification 260580 Motors and Accessories 260800 Electrical Systems Commissioning 260923 Lighting Control Equipment 262100 Poles and Standards 262213 Transformers 262413 Switchboards 262416 Panelboards 262713 Service Entrance 262726 Wiring Devices 262730 Electrical Connections for Equipment 262813 Fuses 262816 Circuit and Motor Disconnect Switches 262900 Motor Controllers, Contactors, Push Buttons, Selector Switches, Indicating Lights and Relays 263213 Natural Gas Generator Sets 263600 Transfer Switches 264100 Lightning Protection 264300 Transient Voltage Surge Suppression (TVSS) 265000 Interior Lighting Fixtures 265200 Emergency Lighting Fixtures 265610 Exterior Lighting Fixtures 265615 Roadway and Parking Area Lighting

XXVIII. ELECTRONIC SAFETY AND SECURITY

283100 Fire Alarm System 283176 Mass Notification System

XXXI. EARTHWORK

312000 Site Preparation and Earthwork 312316 Excavation, Filling, and Backfilling for Structures 312333 Trenching and Backfilling for Utilities 313116 Soil Treatment for Termite Control

TC-6 MNSFTC.ACRC

XXXII. EXTERIOR IMPROVEMENTS

321100 Crushed Rock Base Course 321214 Bituminous Prime Coat 321215 Bituminous Tack Coat 321217 Hot Mix Asphaltic Concrete Pavement 321313 Concrete Pavement 321600 Curb, Gutter, and Sidewalk 321723 Pavement Marking 323113 Chain Link Fences and Gates 329200 Lawns

XXXIII. UTILITIES

331100 Pressure Pipe 331101 Pressure Pipe for Natural Gas 331216 Utility Valves and Accessories 333100 Gravity Pipe 333150 Pipe Installation 333900 Utility Structures 334100 Storm Drainage System

XLI. MATERIAL PROCESSING AND HANDLING EQUIPMENT

412200 Cranes and Hoists

SECTION 114000 – FOOD SERVICE EQUIPMENT

MNSF114000.ACRC 114000-1

AUGUST 25, 2008

PART 1 - GENERAL

1.01 RELATED DOCUMENTS:

A. Drawings and general provisions of Contract, including General and Supplementary Conditions and Division 1 Specifications Sections, apply to this Section.

1.02 SUMMARY:

A. This Section includes the furnishing of material and labor required to completely erect all food service equipment as specified herein and indicated on drawings. This work shall be performed in such a manner as to complete the installation of each individual piece of equipment to perform the function for which it is designed.

B. The work referred to in these documents consists of furnishing all labor and materials required to deliver all equipment hereinafter specified into the building, uncrate, assemble, hang, set-in-place, level and completely install exclusive of rough-in and all electrical, ventilation and plumbing connections.

C. For required drain traps, steam traps, atmospheric vents, valves, pipes and pipe fittings, duct work, and other materials necessary to complete mechanical hookup of food service equipment refer to Division 22 and Division 23 specifications governing other trades. Rough-in and connections are included under Division 22 and Division 23.

D. For wiring, disconnects, and other materials necessary to complete electrical hookup of food service equipment refer to the Division 26 specifications governing other trades. Rough-in and connections are included under Division 26.

1.03 REFERENCES:

A. National Fire Protection Association (NFPA)

1. NFPA 70 (2005) - National Electrical Code

2. NFPA 96 - Ventilation Control and Fire Protection of Commercial Cooking Operations

B. NSF International (NSF)

1. NSF 2 (2002e) - Food Equipment

2. NSF 7 (2001) - Commercial Refrigerators and Freezers

3. NSF Product Listing (2002) - NSF Product Listings of Food Equipment and Related

Products, Components, and Materials C. Underwriters Laboratories (UL)

1. UL 1046 (2000) - Grease Filters for Exhaust Ducts

2. UL 197 (2003) - Commercial Electric Cooking Appliances

3. UL 207 (2001) - Refrigerant-Containing Components and Accessories, Nonelectrical

4. UL 471 (2006) - Commercial Refrigerators and Freezers

5. UL 489 (2002; Rev thru May 2003) - Molded-Case Circuit Breakers, Molded-Case

Switches, and Circuit-Breaker Enclosures

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

7. UL Elec Equip Dir< (2003) - Electrical Appliance and Utilization Equipment Directory

1.04 SUBMITTALS:

A. General: Submit the following within thirty days of contract award.

B. Utility requirement drawings: Submit two sets of legible prints of 1/4" scale dimensioned utility rough-in plans. These shall be "rough-in" plans, not "point-of-connection" plans and shall

ARMED FORCES RESERVE CENTER AND FACILITY MAINTENANCE SHOP 45903

SECTION 114000 – FOOD SERVICE EQUIPMENT: continued

114000-2 MNSF114000.ACRC

AUGUST 25, 2008

show plumbing, electrical and mechanical requirements. Include in these plans the utilities required for all equipment shown on the drawings, including any re-used existing equipment, future equipment or equipment not in contract. Drawings shall be submitted rolled within a mailing tube fully protected for shipment. After approval this contractor shall print the number of prints as required for distribution.

C. Product data: Submit six sets of bound brochures or specification sheets of standard items of equipment to be used on the project. The brochures or specification sheets shall be properly labeled and marked with item number, quantity, electrical wiring, accessories, finish, etc.

Should the contractor require sets to be returned to him, the above quantity should be increased accordingly. At the front of the brochure books the contractor shall list the color selections required for all of the equipment and shall submit color selection charts or samples to the Contracting Officer who will be making the color selections.

D. Coordination with owner furnished items: Where items are specified to be sized and/or calibrated to fit the owner's plates, dishes, cups, glasses, trays, etc., the contractor shall contact the Contracting Officer directly to obtain the proper samples or sizes required.

E. Shop drawings: Submit two sets of legible prints of all custom fabricated equipment, walk-in refrigerators and/or freezers, exhaust hoods, conveyor systems, etc. The plan view and elevations shall be drawn at 1"=1'-0" scale with sections at 1-1/2"=1'-0" and special details at 3"=1'-0". Drawings shall be submitted rolled within a mailing tube fully protected for shipment.

After approval this contractor shall print the number of prints as required for distribution.

F. Project Closeout Submittals: Submit three bound sets of manuals covering each item of food service equipment. This submittal shall include make, model number, manufacturer's address and phone number, operation manual, service manual, product data sheet, wiring diagram, parts list and service agency, as available from the manufacturer.

1.05 QUALITY ASSURANCE:

A. Manufacturers' Qualifications: Firms regularly engaged in the manufacture of food service equipment of types, capacities, and sizes required, whose products have been in satisfactory use in similar service for not less than 5 projects.

B. Contractor's Qualifications: Shall be firms regularly engaged in contracting for food service installations. They shall have successfully completed at least ten projects of similar size and magnitude as this project. They shall have the technical personnel to handle all phases of the work. They shall be able to demonstrate their financial ability to handle this project to the Owner's satisfaction.

C. Fabricators' Qualifications: Shall be firms regularly engaged in the manufacture of custom built food service equipment and who has a complete factory with suitable equipment, personnel and engineering facilities to properly draw, detail and manufacture the highest quality of food service equipment. All items of custom built equipment shall be fabricated by one fabricator.

The workmanship shall be of the highest quality throughout and in accordance with the best accepted practices for this type of equipment.

D. Installer's Qualifications: Shall be a firm regularly engaged in food service equipment installations who has successfully completed installations of the same size and magnitude. Firm shall have expertise in field welding and finishing as well as being able to field adjust equipment to fit the project field conditions.

E. Codes and Standards:

1. Building Codes: The work shall comply with the local building codes.

MNSF114000.ACRC 114000-3

2. NSF Standards: The work included under this Contract as being special fabricated equipment shall conform with the National Sanitation Foundation Standards No. 1 and No. 2 and revisions thereafter as established by the National Sanitation Foundation, Ann Arbor Michigan. The pieces of fabricated equipment shall be properly marked with the seal as supplied by N.S.F., and applied to the equipment before delivery to the project site.

3. Underwriters Laboratories: Where available, provide UL labels on prime electrical components of food service equipment. Provide UL "recognized marking" on other items of electrical components, signifying listing by UL, where available.

4. NEMA Standards: All electric operated and/or heated equipment fabricated or otherwise shall conform to the latest standards of the National Electrical Manufacturer's Association.

5. ANSI Standards: Comply with applicable ANSI standards for electric-powered and gas-burning appliances, for piping to compressed-gas cylinders, and for plumbing fittings including vacuum breakers and air gaps to prevent syphonage in water piping.

6. NFPA Codes: Install food service equipment in accordance with the following National Fire Protection Codes (NFPA) Codes:

a. NFPA 54 - National Fuel Gas Code.

b. NFPA 70 - National Electrical Code.

c. NFPA 96 - Removal of Smoke and Grease-Laden Vapors from Commercial

Cooking Equipment.

7. ASME Boiler Code: Construct steam-generating and closed steam-heating equipment to comply with American Society of Mechanical Engineers (ASME) Boiler and Pressure Vessel Code; Section IV for units not exceeding 15 psi or 250 deg F (121 deg C), or Section 1 for higher pressure/temperature units.

8. American Gas Association Standards: All items of gas burning equipment shall be designed for operation with the gas available and shall be listed as approved by the American Gas Association.

F. It is the purpose of these plans and specifications to purchase for the Owner, food service equipment both specially fabricated items and items of general manufacture that conform to the best existing policies of the industry. These items have been selected as preferred items as a result of past experiences in functional design, construction, material and in maintenance and repair. If a bidder elects to quote upon an alternate not specified, he will be permitted to do so provided that he lists the alternate on a separate sheet of paper, outlining it as an addition or deduction to the specified brand shown in the specifications. Bidder will be required to submit his base proposal on the equipment specified in the specifications. Any bidder offering an alternate bid shall accompany his alternate sheet with complete construction details, brochures and comparison sheets to the equipment specified. The owner, architect or the food facility design consultant reserve the right to accept or reject such alternate bids.

G. The specifications and drawings are complementary and what is called for by one shall be as binding as if called for by both. Contractor shall examine the plans and specifications to be fully satisfied as to the conditions of the project. No allowance shall be subsequently made to the contractor by reason of error on his part or obvious oversight not called to the attention of the architect and food facility design consultant.

114000-4 MNSF114000.ACRC

1.06 DELIVERY, STORAGE, AND HANDLING:

A. Deliver food service equipment in containers designed to protect equipment and finish until final installation. Make arrangements to receive equipment at project site or to hold in warehouse until delivery can be made to job site.

B. Store food service equipment in original containers and in location to provide adequate protection to equipment while not interfering with other construction operations.

C. Handle food service equipment carefully to avoid damage to components, enclosures, and finish. Do not install damaged food service equipment; replace and return damaged components to equipment manufacturer.

1.07 PROJECT CONDITIONS:

A. General: Take field measurements to assure accurate fit of fabricated equipment. Fabricated equipment shall be built to fit out-of-square corners and to fit out-of-plumb walls.

B. Check and verify all rough-ins. Should the rough-ins not agree with the previously submitted and approved dimensioned rough-in plans, then this contractor shall have the rough-in moved or notify the architect and food facility design consultant of the error.

C. Check electrical characteristics and water, steam, and gas pressure. Provide pressure-regulating valves where required for proper operation of equipment.

1.08 WARRANTY:

A. Equipment Warranty: Provide a warranty of all equipment both special fabricated and regular manufactured items against defective material and failure to perform as required provided user has followed the manufacturer's instructions for use. This period of warranty shall be for one year from date of substantial completion.

B. Special Project Warranty: Provide written warranty, signed by manufacturer, agreeing to replace, within warranty period, refrigeration compressors with inadequate and defective materials and workmanship, including leakage, breakage, improper assembly, or failure to perform as required, provided manufacturer's instructions for handling, installing, protecting, and maintaining units have been adhered to during warranty period. This warranty shall be in addition to, and not a limitation of, the rights the Owner may have against the Contractor under the Contract Documents.

1. Warranty Period: 5 years from date of substantial completion.

C. Refrigeration Service Policy: All self-contained or remote refrigeration systems furnished under this contract shall include start-up, testing and temperature adjustment. Each system shall have a one year refrigeration service policy maintained on a local level and shall include all labor, material, refrigerant and mileage.

PART 2 - PRODUCTS

2.01 GENERAL:

A. The material to be used in the manufacturing of equipment shall be as hereinafter specified.

Material that is not definitely specified shall be of the best quality used for its specified or intended purpose. All materials shall be new and free from all defects and imperfections.

B. All fabricated equipment in this specification shall be custom built by a fabricator who has a complete factory with suitable equipment, personnel and engineering facilities to properly design, detail and manufacture the highest quality of food service equipment. All items of

MNSF114000.ACRC 114000-5

custom built equipment shall be fabricated by one manufacturer. The workmanship of all equipment shall be of the highest grade throughout and in accordance with the best practice recognized for this type of equipment.

2.02 STANDARDS:

A. Where specified, items of gas burning equipment shall be designed for operation with the type and pressure of gas available. Each item shall be listed as approved by the American Gas Association (AGA) and shall comply with State and Local Codes.

B. Where specified, items of equipment that are electrically operated and/or heated, either fabricated or otherwise, shall conform to current applicable standards of the National Electric Code, the National Electrical Manufacturer's Association (NEMA), the Underwriters Laboratories, Inc. (UL) and the State and local codes where standards have been established by those agencies.

C. Where specified, steam operated and/or heated equipment shall be of a type and design that has been approved by the American Society of Mechanical Engineers (ASME).

D. All special fabricated equipment shall conform to the current standards of the National Sanitation Foundation (NSF), Ann Arbor, Michigan. All fabricated equipment shall bear the N.S.F. seal applied before delivery to the project site. Prior approval by the food facility design consultant shall be obtained on any exceptions.

E. All metal used in the construction of this equipment shall be of the thickness as specified by gauge. The gauge shall be the United States Standard as measured by the Starrett gauge.

F. Each item of equipment shall be appropriately labeled with only the manufacturer's name, model number, and serial number. All labels shall be mounted in an inconspicuous but accessible location.

G. Each item of standard manufactured equipment shall be the current model at the time of delivery.

2.03 MATERIALS:

A. Stainless Steel

1. All stainless steel used in the construction of this equipment shall be of type #302, or standard analysis 18-8 containing a minimum of 17-19 percent chromium, 8-10 percent nickel and 0.08-0.20 percent carbon.

2. Fractures or mill reject sheets that are not uniform in color and finish shall not be used in this equipment. Sheet color and finish, whether mill or shop finished, shall be uniform throughout and shall have uniform finish and appearance.

B. Galvanized Metal

1. All galvanized metal used in the construction of this equipment shall be copper-bearing galvanized steel sheets of an approved grade, rerolled for smoothness.

C. Finishing

1. All exposed stainless steel shall be polished to a #180 grit, or a #4 finish.

2. All metals used in the special fabricated equipment, other than those specified to be stainless steel, shall be finished in a spray-on-epoxy, completely primed with proper primer, formulated for epoxy finish on metal. The epoxy shall be in color to be selected, with sample submitted for approval before application to the equipment.

3. Wherever metal is depressed, such as a result of welding, the depression shall be hammered out flush with adjacent surfaces.

114000-6 MNSF114000.ACRC

4. Wherever discoloration of stainless steel occurs as result of welding, etc., the discoloration shall be polished out completely and the grain restored.

5. Sheared edges shall not be sharp and shall be without burrs and projections.

6. Wherever brake marks occur, they shall be polished out. Where cracks in stainless steel occur as a result of brakes, the cracks shall be completely welded closed, ground smooth and polished to the original finish.

D. Welding

1. All welding of stainless steel whether specifically specified or implied shall be accomplished by the arc welding (heli-arc) method using stainless steel rods of the same composition as the parts being welded. Welds shall be free of pits or flaws and peened to remove flux and other impurities. Welds shall be ground smooth and polished to the original finish of the metal, with the grain uniform to the grain of the original sheet.

Where grinding and polishing has destroyed the grain, restore and blend to obliterate all traces of welding. All welds whether exposed or concealed on unpolished surfaces shall be ground back to the surface of the original metal.

2. All welding of galvanized steel whether specifically specified or implied shall be accomplished by the arc welding (heli-arc) method using bronze rods. Welds shall be free of pits or flaws and peened to remove flux and other impurities. Welds shall be ground to the surface of the original metal and regalvanized.

3. Acetylene welding will not be accepted.

4. Solder will not be accepted unless specifically specified and approved.

5. Field joints and joints in counter and table tops shall be arc-welded (heli-arc), ground and polished smooth. Where field joints are necessary for moving equipment into proper location, the field joints shall be welded, ground and polished smooth at the project site and shall be a part of installation.

E. Bolts, Screws, and Rivets

1. Bolts, screws and rivets in exposed surfaces will be unacceptable.

2. Whenever bolts, or screws are used to fasten paneling or trim or permanent components of counters or cabinets together, they shall be of an approved type.

3. Where stud bolts are used to fasten table tops, etc., to base frames or bodies, the stud bolts shall not extend past the nut more than 1/4".

4. All bolts, screws or rivets shall be of the same composition as metal to which they are fastened.

F. Pitch and Drainage

1. Whenever a fixture has a waste or drain outlet, the surfaces shall have a distinct pitch toward such outlet.

G. Sealing

1. Wherever required, the sealing of backsplashes to walls, to cabinet bodies, to concrete or tile bases, roll-in refrigerators to floors or other types of application, the adhesive sealant shall be silicone in either clear or approved color to match the surrounding surfaces.

2.04 FABRICATED PRODUCTS:

A. Metal Tops

1. Working tops of fixtures shall be of one piece 14 gauge stainless steel. The edges of tops shall be formed as called for in the item specifications or shown on details. Where

MNSF114000.ACRC 114000-7

backsplashes are called for the height of the splash shall include a 2" return to wall or other fixtures on a 45 degree angle with the raw edge scribed and sealed to the wall.

2. Tops shall overhang cabinet base sections along the working sides and free ends or sides, not less than 2".

3. All inside or interior corners of tops shall be formed on not less than 1/4" radius on both horizontal and vertical corners.

4. Tops shall be attached to base cabinets and/or open tube bases by means of stud bolts on the underside leaving the top surface free of obstructions and without dimples.

5. In cases where tops require a joint or field joint, they shall conform to paragraph 2.3.D.

6. The underside of all tops shall be sound deadened. All points of metal to metal contact, between the underside of tops and underbracing or base enclosures, shall be stripped with 3/4" wide x 3/32" thick tacky tape. The tacky tape shall be applied in an approved manner. Excess exposed tape shall be trimmed off.

B. Open Tube Bases

1. Open tube bases shall be constructed of 1/-5/8" O.D. stainless steel tubing of not less than

16 gauge wall.

2. Stainless steel legs and rails shall be finished as specified under paragraph 2.3.C.

3. Rails shall be the same material as specified for legs. Rails shall be extended from leg to leg on rear and from front legs to rear legs. The working side shall be without rail bracing unless specified in the item specifications.

4. Legs not welded to an undershelf or not welded to rails in two directions shall be fitted with flanged feet secured and sealed to the floor.

5. Legs shall be fitted at the floor with fully enclosed stainless steel adjustable foot inserts with hex shaped stainless steel feet inserted into bottom of legs. Foot inserts shall be constructed of heavy duty die cast metal, clad with stainless steel. Feet shall have a minimum adjustment of 1-1/4" and shall have a load rating of 2,000 pounds per foot.

Where legs are specified to be secured and sealed to the floor the adjustable foot shall have a 3-1/2" diameter, 12 gauge stainless steel flange with two mounting holes.

Specifications are based on Component Hardware Group, Inc. Model #A10-0851 foot insert with hex foot and Model #A10-0854 foot insert with flanged foot.

6. Bases, where specified to be portable, shall have each leg fitted with a 5" diameter swivel caster. Caster shall have a double ball bearing swivel with hardened raceways and dust cover. Caster shall be constructed of zinc plated steel and shall have a 3/8" diameter axle with lock nut. Caster wheels shall be 5" diameter x 1-1/4" wide with a polyurethane tread mechanically locked to a polyolefin core. Wheels shall have double row ball bearings with end caps to match the polyurethane tread. Each caster shall have a vertically acting brake which presses down on the top of the wheel. Casters shall be N.S.F. approved and each shall have a minimum load capacity of 300 pounds.

Specifications are based on Jarvis Caster Group Model #5-30-213P or #5-40-213P.

7. Where legs are mounted to metal tops or sinks, they shall be attached by means of fully enclosed cylindrical leg sockets constructed of 16 gauge type 304 stainless steel. Sockets shall be 2" diameter at the top and shall be 3-1/16" high. Each socket shall have a locking set screw. Sockets shall be welded directly to the underbracing or to a 14 gauge triangular gusset on the bottom of sinks. The gusset shall be sealed to the bottom of sink.

Specifications are based on Component Hardware Group, Inc. Model #A18-206.

114000-8 MNSF114000.ACRC

C. Base Cabinets

1. All base cabinets shall be enclosed with 18 gauge stainless steel unless otherwise specified by the Item Specifications. The exterior vertical corners of fixtures shall be square.

2. All base cabinets shall be of all welded construction. All exposed joints in base cabinet, such as between headers and pilasters, aprons and pilasters, or any joint between vertical and horizontal members shall be integrally welded together with a flush one piece appearance on the exposed exterior.

3. Base cabinets shall be mounted on 6" high legs or casters. Legs, feet and casters shall be the same as specified under Open Tube Bases.

D. Underbracing

1. Table top bracing shall be 1" x 4" x 1" 14 gauge stainless steel channel or 1-1/2" x 1-1/2" x 14 gauge stainless steel angle. Bracing shall be of sufficient spacing and quantity to assure tops being flat without warps and buckles.

2. Underbracing shall be attached to the underside of top by means of stud bolts.

3. Cabinet base bodies shall be rigidly reinforced with 1-1/2" x 1-1/2" x 14 gauge stainless steel angle welded together or to the body to form a rigid structure.

4. All underbracing shall be finished in accordance with paragraph 2.3.C.

E. Undershelving

1. Shelves in open tube bases shall be 16 gauge stainless steel. All edges shall be formed down 1-1/2" and then back 1/2" on a 30 degree angle, except where they abut a cabinet base where they shall be formed up 1-1/2". Formed up edges shall be tight to the cabinet base, tack welded and sealed to the cabinet base. Shelves shall be notched neatly around legs and welded integrally and continuously to the legs. Undershelving shall be braced sufficiently to assure a flat rigid surface.

2. Interior shelving in base cabinets shall be 16 gauge stainless steel. Shelves shall fit neatly and accurately in place with a minimum tolerance between the body and the shelves.

Sides and rear of shelves shall be formed up 1-1/2" square with interior corners welded closed on a 1/4" radius. Sides of shelves shall be tight against cabinet body and tack welded and sealed thereto. Rear of shelves where specified to be full depth shall be tight against the rear body of the cabinet and tack welded and sealed. Where partial depth shelves are specified, the rear shall also have a 1-1/2" square turn-up edge. Where shelves meet openings in cabinet bases, they shall be extended out to the front face, formed down 1-1/2" and welded integrally and continuously flush with the body face. All shelves shall be pitched forward or to the opening for drainage and all interior corners shall be welded closed on a 1/4" radius.

3. The underside of all undershelves shall be sound deadened. All points of metal to metal contact, between the underside of shelves and underbracing or base enclosures, shall be stripped with 3/4" wide x 3/32" thick tacky tape. The tacky tape shall be applied in an approved manner. Excess exposed tape shall be trimmed off.

F. Sinks

1. Sinks shall be of coved corner construction of 14 gauge stainless steel with all corners, both horizontal and vertical, formed on a 3/4" minimum radius. Front and free ends of sinks shall have an integral die-formed box channel edge. This edge is formed by mitering up 3/4" on a 45 degree angle, then horizontally approximately 1", then down 1-

MNSF114000.ACRC 114000-9

1/2" square and back 1/2" on a 30 degree angle. Rear side and ends adjacent to walls or high fixtures shall be formed up integrally into a backsplash, with the height to be as specified in the item specifications.

2. Openings for all hot and cold water lines required for faucets etc., shall be punched in the deck or backsplash as required. The bottom of all sinks shall be pitched and scored to drain. Drain shall be set in an embossed opening in sink bottom, gasketed and locked in place without the use of rivets or bolts. Waste fitting for each compartment shall be a twist handle drain with flat stainless steel strainer plate. Drain shall have a cast bronze body with a 2" diameter drain outlet. Drain shall have a solid stainless steel handle assembly with a positive lock in the closed position. Specifications are based on Component Hardware Group, Inc. Model #D50-7200. Basket drains shall have a one piece stainless steel body with a 1-1/2" diameter outlet. Basket drain shall have a stainless steel combination removable crumb cup stopper. Specifications are based on Component Hardware Group, Inc. Model #E38-1012.

3. Where sinks are specified to be set into table or counter top, they shall be the same construction as previously specified, except that the backsplash and the box channel edge shall be omitted and the sink shall be integrally welded around the entire perimeter of the sink top proper, forming a one piece construction between the sink and the table top.

G. Elevated Shelves

1. All elevated shelves shall be constructed of 16 gauge stainless steel in the size and shape called for in the item specifications. All free edges shall have a 1-1/2" square turn down edge. All edges abutting walls or equipment shall be formed up 1-1/2" square and sealed to the walls or equipment.

2. Where shelves are to be mounted to wall, they shall be rigidly and securely mounted by means of 14 gauge stainless steel all welded brackets of approved design. Backing shall be provided in wall where required by the general contractor.

3. Where shelves are to be mounted to tops of base fixtures and unless otherwise specified, they shall be rigidly and securely mounted by means of stainless steel tubular cantilever, all welded bracket standards of approved design. Standards shall extend through the tops and shall be secured to the underside of the top and/or base cabinet. Openings in top of base fixtures where standards pass through, shall be die-formed up and welded integrally to standards.

4. Shelves shall be installed level. Brackets or standards shall not be spaced more than 4'-6" on center.

H. Drawers

1. Drawer pans shall be stainless steel. Interior vertical and horizontal corners of drawers on both front and rear shall be coved. Interior sections of rounded corners shall be spherical. Drawer pans shall have a smooth interior and exterior. Drawer pans shall be removable without the need of tools. Drawers shall measure 15" x 20" x 5" deep unless otherwise specified in the item specifications. Specifications are based on Component Hardware Group, Inc. Model #S81-1520.

2. Faces of drawers shall be constructed of 14 gauge stainless steel and shall measure overall approximately 18" long x 6-1/2" deep. The top of the drawer face shall be formed out horizontally approximately 7/8" and then mitered down on a 30 degree angle for approximately 1", thus forming a full length drawer pull. Corners of the angled portion

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shall be mitered on a 45 degree angle. The drawer face shall fit tight against the drawer housing on all sides.

3. Drawers shall operate on 14 gauge stainless steel full extension slides with stainless steel ball bearing wheels, positive stops and 200 lb. load capacity. Slides shall be mounted in a concealed manner to an all welded stainless steel frame sized to fit drawer pan.

Drawers shall be self closing. Specifications based on Component Hardware Model #S52 series drawer slides.

I. Drip Troughs

1. Drip troughs, where specified shall be the length and width specified in the item specifications and shall be a minimum of 2" deep. Each trough shall be constructed of one piece 14 gauge stainless steel welded integrally and continuously to the surface in which they are to be installed. The bottom shall be pitched and scored to a low end, nearest floor drain, and fitted with a stainless steel open 1" diameter drain. Drain extension shall be in a minimum of 1" O.D. copper tubing extended as directed in the item specifications.

2. Each trough shall be fitted with a stainless steel non-splash drip plate of 20 gauge, type 302, stainless steel having a #4 finish. Drip plate shall have flat vanes die cut at a 73 degree angle with each plate to be no greater than 42" long and each formed to fit the trough specified. Drip plates shall each be fitted with a 1" diameter nickel plated brass finishing ring. Should trough be longer than 42", drip plates shall be made in equal sections totaling the full length of each trough. Specifications are based on Component Hardware Model #J80-5109 drip plates and Model #J86-4301 finishing rings.

J. Hinged Doors

1. Hinged doors shall be double pan construction with 1" insulation between the front and rear panels. The front panel shall be constructed of 18 gauge stainless steel and the rear panel shall be constructed of 20 gauge stainless steel. The rear panel shall inset the front panel with all corners of the front panel welded closed. The rear panel shall be tack welded in place with welds ground smooth and polished.

2. The hinged door pull shall be constructed of 14 gauge stainless steel and shall be securely welded to the top of the front door panel. The pull shall be approximately 18" long and shall be formed out and down on a 30 degree angle to match the above specified drawer pull.

3. The hinged door shall be mounted to the cabinet mullion by means of concealed hinges.

The hinged doors shall be held closed by means of magnetic catches, in sufficient quantity and size to hold the door in a closed position.

4. The mullion which the hinged door closes against shall be equipped with two small rubber bumpers.

PART 3 - EXECUTION

3.01 INSPECTION:

A. Rough-In Work: Examine roughed-in mechanical, plumbing and electrical services, installation of floors, walls, columns, and ceiling, and other conditions under which food service work is to be installed; verify dimensions of services and substrates before fabricating work. Notify Contractor of unsatisfactory locations and dimensions of other work and of unsatisfactory conditions for proper installation of food service equipment. Do not proceed with fabrication

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and installation until unsatisfactory dimensions and conditions have been corrected in manner satisfactory to Installer.

3.02 INSTALLATION:

A. General: Set each item of non-mobile and non-portable equipment securely in place, level, and adjust to correct height. Anchor to supporting substrate where indicated and where required for sustained operation and use without shifting or dislocation. Conceal anchorages where possible.

Adjust countertops and other work surfaces to level tolerance of 1/16-inch maximum offset, and maximum variation from level or indicated slope of 1/16-inch per ft.

1. Where indicated or required for safety of equipment operator, anchor equipment to floor or wall. Where equipment is indicated to be anchored to floor, provide legs with adjustable flanged foot. Install 2 anchors on each foot.

B. Field Joints: Complete field-assembly joints in the work (joints that cannot be completed in shop) by welding. Grind welds smooth and restore finish.

C. Enclosed Spaces: Treat spaces that are inaccessible after equipment installation by covering horizontal surfaces with powdered borax at rate of 4 oz. per sq. ft.

D. Closure Plates and Strips: Install where required with joints coordinated with units of equipment.

E. Cutouts: Provide finished smooth cutouts in food service equipment where required to run plumbing, electric, gas, or steam lines through equipment items for final connections.

F. Sealants and Gaskets: Install all around each unit to make joints airtight, watertight, vermin-proof, and sanitary for cleaning purposes. In general, make sealed joints not less than 1/8-inch wide, and stuff 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 at joint. At internal-corner joints, apply sealant or gaskets to form a sanitary cove, of not less than 3/8-inch radius. Provide sealant-filled or gasketed joints up to 3/8-inch joint width; metal closure strips for wider joints, with sealant application each side of strips. Anchor gaskets mechanically or with adhesives to prevent displacement.

3.03 FIELD QUALITY CONTROL:

A. Testing: Coordinate start-up of food service equipment when service lines have been tested, balanced, and adjusted for pressure, voltage, and similar considerations. Do not operate steam lines until they have been cleaned and treated for sanitation. Before testing, lubricate each equipment item in accordance with manufacturer's recommendations.

1. 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 found to be defective in its operation, including units that are below capacity or operating with excessive noise or vibration.

3.04 CLEANING:

A. After completion of installation and other 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 that cannot be successfully restored.

1. Prior to date of partial occupancy on food service equipment work, buff exposed stainless steel finishes lightly, using power buffer and polishing rouge or grit of No. 400 or finer.

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B. Final Cleaning: After testing and start-up, and before time of partial occupancy, clean all food service equipment and leave in condition for owner's sanitizing procedures prior to use in food service.

3.05 CLOSEOUT PROCEDURES:

A. Provide services of Installer's technical representative, and manufacturer's technical representative where required, to instruct Owner's personnel in operation and maintenance of food service equipment.

1. Schedule training with Owners representative; provide at least 7-day notice to Owners representative of training date.

PART 4 - ITEM SPECIFICATIONS

Item #1 - Tray and Silverware Dispensers (2) Government Furnished - Government Installed.

Item #2 - Cup and Glass Rack Dispensers (2) Government Furnished - Government Installed.

Item #3 - Beverage Counter Contractor Furnished - Contractor Installed.

Beverage counter shall be custom fabricated in the size, shape and arrangement as indicated on the plan, measuring overall approximately 10'-0" long x 3'-8" wide x 2'-10" high to working level. The top shall be constructed of one piece 14 gauge stainless steel with the rear and both ends formed up into a 4" high x 1" thick back splash. The front shall be formed down 1-1/2" square over the turn up of the tray slide. The tray slide shall be constructed of one piece 14 gauge stainless steel and shall measure the full length of the counter x 12" wide. The tray slide shall have the rear and end edges formed up 1-1/2" square and sealed to the wall on the ends and to the full length turn down of the counter top. The tray slide shall be equipped with two full length 1/2" high "V" ribs that shall match the ribs in the tray slide of the cold food counter, Item #8. The tray slide shall be mounted to the counter base with five 14 gauge stainless steel solid angle brackets of an approved design. Welded integrally into the counter top shall be a full length drip trough 5" wide x 2" deep with the bottom scored and pitched to the right end. The drip trough shall be constructed in accordance with paragraph #2.2.4 of the specifications. The drain shall be extended to the floor drain below under Division 22 of the specifications. The top shall be equipped with raised die-formed openings for any utility lines penetrating the counter top. Each opening shall be sized to fit the utility line it serves.

The top shall be mounted on a semi-enclosed base, enclosed on the front and ends. The rear shall be open to the building wall. The front shall have four equal size hinged doors. The base shall be equipped with a bottom 24" deep stainless steel undershelf. The rear and ends of the undershelf shall be formed up 1-1/2" square with the ends tack welded and sealed to the counter body. The body of the counter shall be mounted on a total of six 6" high stainless steel legs with stainless steel adjustable feet. The entire counter shall be constructed in accordance with Part 2 of these specifications.

Furnished with the beverage counter shall be two disposable cup dispensers. Each dispenser shall consist

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of a stainless steel housing with two horizontally mounted disposable cup dispensing tubes and a removable plastic top for the storage of cup and drink accessory items. Dispensers shall measure overall 8-1/4"wide x 24" deep x 22-1/2" high. Cup dispensing tubes shall be adjustable to accommodate 3" to 4- 5/8" diameter disposable cups. Dispensing tubes shall be constructed of type 304 stainless steel and shall be NSF listed. Each dispensing tube shall have a spring kit in the rear to keep the cups pushed forward.

Cups shall be loaded from the front. Size of dispensing tubes and calibration of springs shall be coordinated with the type of disposable cups furnished by the government. Specifications are based on Dispense-Rite Model #CTC-L-2SS.

Item #4 - Water Filler Faucet Contractor Furnished - Contractor Installed.

The water filler faucet shall be included on Item #7, Ice Dispenser.

Item #5 - Juice Dispenser Government Furnished - Government Installed.

Item #6 - Coffee Urn Contractor Furnished - Contractor Installed.

Coffee urn shall be a twin three gallon automatic electric unit wired 120/208-60-1 phase. The body of the urn shall measure overall 34.5" wide x 20.5" front to back (including faucets) x 32.5" high to the top of the spray faucet. The urn shall be equipped for single service with two faucets for coffee and one faucet for hot water on the front side. The urn shall have stainless steel construction and shall be capable of brewing 18.1 to 20.9 gallons per hour. The water tank shall hold at least 20 gallons of water for brewing.

The controls shall be top mounted and centered. The urn shall have two plastic brew baskets for brewing with paper filters. The urn shall be equipped with full batch brewing and half-batch brew option. Urn shall be equipped with a thermometer for the hot water tank, an overflow pipe and a fill/drain valve on the bottom. The urn shall be mounted on 4" high adjustable chrome plated legs. The coffee urn shall be furnished with all standard equipment and shall otherwise be in accordance with the manufacturer's standard specifications. The specifications are based on a Bunn-O-Matic Model #U3 urn.

Item #7 - Ice Dispenser Contractor Furnished - Contractor Installed.

Ice dispenser shall be an insulated manual load counter top unit measuring overall 23" wide x 31.13" front to back x 34.88" high. The dispenser shall be wired 120-60-1 phase. The dispenser shall be capable of storing 150 pounds of cube ice made in Item #57. Ice dispenser shall use the paddle wheel type of ice dispensing through a rocking ice chute located on the front center of the dispenser with push button dispensing. The dispenser shall be secured and sealed to the beverage counter top. The dispenser shall have a stainless steel front panel in lieu of the standard graphics panel. The dispenser shall be equipped with a glass filler water dispenser mounted on the front. The dispenser shall be serviceable from the front and have all standard equipment. The ice dispenser shall otherwise be in accordance with the manufacturer's standard specifications. Specifications are based on SerVend Model #S150.

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Item #8 - Cold Food Counter Contractor Furnished - Contractor Installed.

Cold food counter shall be a…