Camp Pin Oak Dining Lodge Lake Ozark State Park SECTION 114000

Camp Pin Oak Dining Lodge
Lake Ozark State Park
SECTION 114000 - FOODSERVICE EQUIPMENT
PART 1 - GENERAL
RELATED DOCUMENTS
1.1
A.
The attached Drawings for the Camp Pin Oak Dining Lodge at Lake Ozark State Park and
general provisions of the Contract, including General and Supplementary Conditions and
Division 01 Specification Sections, apply to this Section.
SUMMARY
1.2
A.
This Section includes equipment for foodservice facilities, labor and services necessary for the
installation of materials for the Camp Pin Oak Dining Lodge at Lake Ozark State Park as
indicated on the attached drawings and within these specifications.
B.
Owner-Furnished Equipment: Where indicated, Owner will furnish equipment items.
C.
Related Sections include the following:
1.
1.3
Division OS Section "Metal Fabrications" for equipment supports.
SUBMITTALS
A.
Product Data: For each type of product indicated. Include the following:
1.
2.
3.
4.
5.
Manufacturer's model number.
Options, accessories, and components that will be included for Project.
Clearance requirements for access and maintenance.
Utility service connections for water, drainage, power, and fuel; include roughing-in
dimensions.
Warranty data on each piece of equipment.
B.
Shop Drawings: For fabricated equipment. Include plans, elevations, sections, roughing-in
dimensions, fabrication details, utility service requirements, and attachments to other work.
C.
Coordination Drawings: For foodservice facilities.
1.
2.
' 3.
4.
D.
Indicate locations of foodservice equipment and connections to utilities.
Key equipment using same designations as indicated on Drawings.
Include plans and elevations; clearance requirements for equipment access and
maintenance; details of support for equipment; and utility service characteristics.
Include details of seismic bracing for equipment.
Samples for Initial Selection: For units with factory-applied color finishes.
FOODSERVICE EQUIPMENT
114000- 1
Camp Pin Oak Dining Lodge
E.
Samples for Verification: For each factory-applied color finish required, in manufacturer's
standard sizes.
F.
Operation and Maintenance Data: For foodservice equipment to include in emergency,
operation, and maintenance manuals. In addition to items specified in Division 01 Section
007213 Article 3.5 Operation and Maintenance Data, include the following:
1.
Product Schedule: For each foodservice equipment item, include the following:
a.
b.
c.
1.4
Designation indicated on Drawings.
Manufacturer's name and model number.
List of factory-authorized service agencies including their addresses and telephone
numbers.
QUALITY ASSURANCE
A.
NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification
Mark certifying compliance with applicable NSF/ANSI standards.
B.
BISSC Standards: Provide bakery equipment that complies with BISSC's "Sanitation
Standards for the Design and Construction of Bakery Equipment and Machinery."
C.
UL Certification: Provide electric and fuel-burning equipment and components that are
evaluated by UL for fire, electric shock, and casualty hazards according to applicable safety
standards and that are UL certified for compliance and labeled for intended use.
D.
Steam Equipment: Provide steam-generating and direct-steam heating equipment that is
fabricated and labeled to comply with ASME Boiler and Pressure Vessel Code.
E.
Regulatory Requirements: Install equipment to comply with the following:
1.
2.
3.
4.
I
Lake Ozark State Park
ASHRAE 15, "Safety Code for Mechanical Refrigeration."
NFPA 54, "National Fuel Gas Code."
NFPA 70, "National Electrical Code."
NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations."
F.
Seismic Restraints: Comply with SMACNA's "Kitchen Ventilation Systems and Food
Service Equipment.Fabrication and Installation Guidelines," Appendix A, "Seismic Restraint
Details," unless otherwise indicated.
G.
Administrative Procedures: The Contractor shall coordinate scheduling and timing of
required administrative procedures with other construction activities to avoid conflicts and
assure orderly progress of the Work to comply with requirements in Division 1 Section
"Coordination".
1.5
; PROJECT CONDITIONS
A.
Field Measurements: The Contractor is responsible for taking all field measurements and will
indicate measurements on Coordination Drawings.
FOODSERVICE EQUIPMENT
114000- 2
Camp Pin Oak Dining Lodge
1.6
Lake Ozark State Park
COORDINATION
A.
Coordinate foodservice equipment layout and installation with other work, including lighting
fixtures, HV AC equipment, and fire-suppression system components.
B.
Coordinate location and requirements of utility service connections.
C.
Coordinate size, location, and requirements of the following:
1.
2.
3.
4.
Overhead equipment supports.
Equipment bases.
Floor sinks and drains serving foodservice equipment.
Roof curbs, equipment supports, and penetrations.
PART 2- PRODUCTS
2.1
MANUFACTURERS
A.
In other Part 2 articles where titles below introduce lists, the following requirements apply to
product selection:
1.
2.2
Basis-of-Design Product: The design for foodservice equipment item is based on the
product named. Subject to compliance with requirements, provide either the named
product or a comparable product by one of the other manufacturers specified.
FABRICATED EQUIPMENT
A.
Materials:
1.
2.
B.
Stainless Steel: ASTM A 666, with No. 5 finish (satin finish) on exposed surfaces.
Galvanized Steel: ASTM A 653/A 653M, G90 (Z275) coating designation; commercialquality, cold-rolled steel that is zinc coated by the hot-dip process and chemically
treated.
Stainless-Steel Fabricated Sink: A017/#16
1.
Basis-of-Design Product: Advance Tabco; FC-3-1824-18RL
2.
3.
Description: Three-Compartment Fabricated Sink 30" x 90".
Construction: Welded stainless steel, sound deadened.
a.
b.
c.
4.
Bowls: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness.
Integral Drain boards: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)]
specified thickness.
Body: Stainless steel, 16 gauge [Type 304, 0.0625-inch (1.6-mm)] specified
thickness.
Splash:
FOODSERVICE EQUIPMENT
114000- 3
Camp Pin Oak Dining Lodge
a.
b.
Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet.
6.
Cross bracing:
7.
Bolted to legs.
Stainless-steel tubing.
Options and Accessories:
a.
b.
c.
d.
e.
f.
Prerinse Faucet: Advance Tabco K-116/#16a
Vacuum breaker.
Lever waste with overflow #16b
Support bracket for lever waste w/overflow #16c
Basket strainer.
Continuous waste.
Stainless-Steel Table: A017/#17
1.
Basis-of-Design Product: Advance Tabco TKMS-246 w/TA-31 side splash both sides.
2.
Description: Standard Series- 5" Backsplash- Open Base Style Work Table 24" x 72".
3.
Top Construction:
a.
b.
c.
d.
4.
Material: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: 5 inches high (127 mm)
Side Splash: 5 inches high (127 mm) Model TA-31located both sides.
Base: Open
Cross bracing:
a.
b.
Bolted to legs.
Stainless-steel tubing.
5.
Legs: Stainless-steel tubing.
6.
Feet: Stainless-steel adjustable bullets
7.
Stainless-Steel ShelfUnits:
a.
D.'
Back: Manufacturer's standard 8 Yz" height.
Side: Manufacturer's standard height.
5.
a.
b.
C.
Lake Ozark State Park
None
Stainless-Steel Table: A017/#18
1.
Basis-of-Design Product: Advance Tabco TMS-245 w/square edge upgrade
2.
Description: Standard Series- Flat-top- Open Base Style Work Table 24" x 60".
FOODSERVICE EQUIPMENT
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Camp Pin Oak Dining Lodge
3.
Top Construction:
a.
b.
c.
d.
e.
Material: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: None
Side Splash: None
Base: Open
Table Edge:
1)
Square Edge Upgrade TA-22
4.
Legs: Stainless-steel tubing.
5.
Drawers: None
6.
Feet: Stainless-steel adjustable bullets.
7.
Stainless-Steel Shelf Units:
a.
E.
Lake Ozark State Park
None
Stainless-Steel Table: A017/#19
1.
Basis-of-Design Product: Advance Tabco KSS-246 w/5" backsplash; square edge
upgrade; two (2) drawers & stainless-steel shelf units and electrical outlets.
2.
Description: Premium Series- 5" Backsplash- Undershelf Style Table 24" x 72".
3.
Top Construction:
a.
b.
c.
d.
e.
4.
Undershelf:
a.
b.
5.
Stainless steel, Type 304, 18 gauge [0.0500-inch (1.27-mm)] specified thickness
Adjustable
Drawers
a.
6.
Material: Stainless steel, Type 304, 14 gauge [0.0781-inch (1.98-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: 5 inches high (127 rum)
Side Splash: None
Base: Undershelf
Table Edge:
1)
Square Edge Upgrade TA-22
Two (2) Deluxe Drawers, SS2020, 20" x 20" x 5", stainless steel, with drawer slides
Legs: Stainless-steel tubing.
FOODSERVICE EQUIPMENT
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Camp Pin Oak Dining Lodge
7.
Feet: Stainless-steel adjustable bullets.
8.
Stainless-Steel Shelf Units:
a.
b.
c.
9.
Description: Splash mounted, double deck. Lower deck- 15" overall width PT15S-72, upper deck 10" overall width PT-lOS-72.
Material: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness.
Stainless Steel Uprights
Electrical Outlets
a.
F.
Lake Ozark State Park
Install two TA-62B Duplex Electrical Outlets in KSS rear splash.
Stainless-Steel Table: A017 /#20
1.
Basis-of-Design Product: Advance Tabco TVKS-363 w/24" stepdown on left side and
24" working height AFF and custom backsplash.
2.
Description: Spec-Line- 36" x 36" custom table/open base.
3.
Top Construction:
a.
b.
c.
d.
e.
4.
Undershelf:
a.
5.
Material: Stainless steel, Type 304, 14 gauge [0.0781-inch (1.98-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: custom
Side Splash: None
Base: None
Table Edge: Standard
none
Drawers
a.
none
6.
7.
Legs: Stainless-steel tubing.
Feet: Stainless-steel adjustable bullets.
8.
Stainless-Steel Shelf Units:
a.
' 9.
None
Electrical Outlets
a.
Install TA-62 Duplex Electrical Outlet under counter with access thru TA-108
Grommet.
FOODSERVICE EQUIPMENT
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Camp Pin Oal{ Dining Lodge
G.
Stainless-Steel Table: A017/#22
1.
Basis-of-Design Product: Advance Tabco TMS-305 with size modification TA-61 to
30" x 54" w/square edge upgrade.
2.
Description: Modified Standard Series- Flat Top- Open Base Style Work Table.
3.
Top Construction:
a.
b.
c.
d.
e.
Material: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: None
Side Splash: None
Base: Open
Table Edge:
1)
4.
5.
Square Edge Upgrade TA-22
Undershelf:
a.
none
Drawers
a.
None
6.
Legs: Stainless-steel tubing.
7.
Feet: Stainless-steel adjustable bullets.
8.
Stainless-Steel Shelf Units:
a.
9.
None
Electrical Outlet
a.
H.
Lake Ozark State Park
Install one TA-62 Duplex Electrical Outlet under worksurface
Stainless-Steel Table: A017/#23
1.
Basis-of-Design Product: Advance Tabco VKS-248 w/1 0" backsplash; square edge
upgrade; two (2) drawers; pot rack; stainless-steel shelf unit w/microwave extension &
aluminum pan rack.
2.
Description: Spec Line Series- 10" Backspl~sh- Undershelf Style Table 24" x 96".
3.
Top Construction:
a.
Material: Stainless steel, Type 304, 14 gauge [0.0781-inch (1.98-mm)] specified
thickness, reinforced and sound deadened.
FOODSERVICE EQUIPMENT
114000- 7
Camp Pin Oak Dining Lodge
b.
c.
d.
e.
4.
Back Splash: 10 inches high (254 mm) TA-32
Side Splash: None
Base: Undershelf
Table Edge:
1)
Square Edge Upgrade TA-22
Undershelf:
a.
b.
5.
Stainless steel, Type 304, 18 gauge [0.0500-inch (1.27-mm)] specified thickness
Adjustable
Drawers
a.
Two (2) Deluxe Drawers SS2020, 20" x 20" x 5", stainless steel, with drawer slides
6.
Legs: Stainless-steel tubing.
7.
Feet: Stainless-steel adjustable bullets.
8.
Stainless-Steel ShelfUnit:
a.
b.
c.
9.
Lake Ozark State Park
Description: Splash mounted deck 18" overall width PT-188-96 w/ 24" x 24"
Extension for Microwave TA-102 on left side.
Material: Stainless steel, Type 304, 16 gauge [0.0625-inch (1.6-mm)] specified
thickness.
Stainless Steel Uprights
Pot Rack 16 gauge SWTB-96: Splash mounted, circular design, 96" long, splash mount
with 18 plated pot hooks, includes: AUR-96
10. Base Modification
a.
Include one (1) K.D. Aluminum Pan Rack Slide Unit TA-44
11. Electrical Outlet
a.
I.
Install two TA-62A Duplex Electrical Outlets to backsplash
Stainless-Steel Table: A017 /#21
1.
Basis-of-Design Product: Advance Tabco DL-30-96
2.
Description: Stainless Steel Countertop Prep Table.
3.
Top Construction:
a.
b.
c.
Material: Stainless steel, Type 304, 14 gauge [0.0781-inch (1.98-mm)] specified
thickness, reinforced and sound deadened.
Back Splash: 10 inches high (254-mm)
Table Edge: 2" x 1" square die embossed No-Drip countertop offset edge w/1/2"
return on 3 sides and a 2" return on the rear side. Countertop edge polished to a
MIRROR finish
FOODSERVICE EQUIPMENT
114000- 8
Camp Pin Oak Dining Lodge
4.
Sink
a.
b.
c.
5.
Gooseneck faucet with aerator
Supply is Yz" hot and cold with faucet holes on 4" centers.
Undershelf:
a.
b.
c.
7.
Integrally welded to top (16" x 20" x 8") (16" x 20" x 4")
Shallow sink equipped with a stainless steel perforated drain basket.
Waste drain is stainless steel, 1 1/2" IPS and is basket type.
Faucet
a.
b.
6.
Lake Ozark State Park
Stainless steel, Type 304, 18 gauge [0.0500-inch (1.27-mm)] specified thickness
Adjustable
Aluminum die cast "leg to shelf' clamp on all four (4) legs.
Drawer
a.
One (1) Stainless steel die-formed drawer front mounted on roller bearing slides
inset (15" x 20" x 5").
8.
Legs: 1 5/8" diameter, tubular stainless-steel with stainless steel gussets
9.
Feet: 1" Stainless-steel adjustable bullets.
10. Other: Poly-Vance sliding cutting board 21" x 18" x 5/8" raised W' above table surface.
11. Electrical Outlet
a.
2.3
Install one TA-62C Duplex GFI Electrical Outlet to backsplash
MISCELLANEOUS EQUIPMENT
A.
Used Grease Container: A017/#28
1.
2.
3.
Basis-of-Design Product: Drain-Net DGTI-55
Description: 55 gallon grease tub with non-stick properties for easy clean-up.
Material: 100% recycled material.
4.
Dimensions: 17.75"w x 29" 1x 31.75"h
5.
Options and Accessories:
a.
b.
Four (4) cast iron wheels with optional locking capabilities.
Top designed with a raised lip around the perimeter to contain overflow and
spillage.
FOODSERVICE EQUIPMENT
114000- 9
Camp Pin Oak Dining Lodge
c.
d.
e.
f.
g.
B.
Lake Ozark State Park
Top designed to drain any spilled grease or fryer oil directly towards the opening of
the container.
Lid is self-closing and seals shut to prevent odors from escaping and rain water
accumulation.
Lid vented to help allow heat to escape and prevent container expansion.
Must withstand fryer oil up to 300 degrees.
Must hold up to 55 gallons or 400 lbs. of recyclable materials.
Countertop Mixer: #27
1.
Basis-of-Design Product: Univex SRM20
2.
Description: 20 quart countertop mixer with PTO hub
a.
. b.
c.
d.
e.
f.
g.
h.
Y:z hp capacitor start motor
Variable speed drive: Four (4) fixed speeds or any speed in-between
Change speed without having to stop the mixer
Two-piece, stainless steel, dishwasher safe safety guard
Heavy-duty stainless steel bowl
# 12 Power take-off (PTO) hub
Interlock switches to protect operator from injmy if safety guard is open or bowl is
lowered
Hardened alloy gears in transmission
3.
Material: Durable NSF approved hybrid epoxy/polyester powder coat finish
4.
Dimensions: 20.25"w x 27.375"d x 35.5" h (36" h with guard open)
5.
Options and Accessories:
a.
b.
c.
d.
e.
6.
20 quart stainless steel bowl
Dough hook
Batter beater
Wire whip
Ingredient chute
Warranty
a.
Two year, on-site parts and labor
2.4 COOKING EQUIPMENT
A.
Equipment power and fuel characteristics are common sources of incoordination in the Contract
Documents; see "Design Considerations" Article in the Evaluations.
B.
Range: A017/#8
1.
Basis-of-Design Product: Vulcan Endurance Restaurant Range 60SS-6B-24G-P
FOODSERVICE EQUIPMENT
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Camp Pin Oak Dining Lodge
2.
Top Configuration:
a.
Open-Burner Unit:
1)
b.
3.
Griddle: Flat
Standard Ovens: Two
Options and Accessories:
a.
b.
c.
d.
e.
5.
Standard Burners: Six
Base Configuration:
a.
4.
Lake Ozark State Park
High back shelf.
Stainless-steel sides.
Stainless-steel back.
Oven Racks: Two (2) for each oven
6" Adjustable Stainless Steel Legs
Gas Service: Liquefied propane gas.
C. Deep Fat Ftyer: A017/#5
1.
Basis-of-Design Product: Vulcan 2GR45MF-2
2.
Description: Gas fryer, solid-state controls
a.
b.
3.
Options and Accessories:
a.
b.
c.
d.
e.
f.
4.
Number of tanks: 2
Oil Capacity: 90 lb. (40.8 kg)
Stainless-steel sides.
Stainless-steel fry tank.
Stainless-steel fty tank cover.
Casters: Adjustable, 2 locking, 2 non-locking
Twin Fry Baskets: 4
Quick gas-service disconnect and flexible hose.
Gas Service: Liquefied propane gas.
D. Oven: A017/#4
1.
Basis-of-Design Product: Vulcan Hart VC44GD
2.
Description: Gas convection
a.
3.
Double deck.
Options and Accessories:
FOODSERVICE EQUIPMENT
114000- 11
Camp Pin Oak Dining Lodge
a.
b.
c.
d.
4.
Lake Ozark State Park
Oven Racks: Five (5) per oven chamber.
Stainless-steel drip pan.
Down-draft flue diverter.
Stacking kit.
Gas Service: Liquefied propane gas.
E. Microwave Oven: A017/#26
1.
Basis-of-Design Product: Sharp Commercial Stainless Steel R-22GTF
a.
b.
c.
d.
e.
f.
g.
h.
i.
2.5
Description: 1200-W cooking power.
Electrical Service: Equip unit with plug and cord for 120-V service.
Oven shall comply with standards set by the U.S. Department of Health and Human
Services, FCC, NSF-4 and ULand shall display such labels.
Oven shall be equipped with 10 programmable microprocessor-controlled Memory
pads, each adjustable in one-second increments from 0 to 30 minutes.
Oven shall have Electrically Alterable Read Only (EAROM) to prevent
programmed information from being erased due to power interruptions.
Exterior cabinet shall be of stainless steel construction with see-through oven door.
Cavity shall be stainless steel with interior oven light.
Bottom cavity shall consist of rubber-sealed ceramic shelf.
Oven shall have a three (3) year limited warranty on parts and labor.
SELF-CONTAINED REFRIGERATION EQUIPMENT
A.
Refrigerator: A017/#6
1.
Basis-of-Design Product: T-19 True T-Series Reach-In Solid Door Refrigerator
2.
Description: Reach-in type.
a.
b.
c.
3.
Options and Accessories:
a.
b.
c.
d.
4.
B.
Exterior Finish: Stainless steel.
Interior Finish: Manufacturer's standard
Doors: Full length
Casters.
Stainless-steel back with rear louvers.
Re-hinging feature for doors.
Adjustable Heavy Duty PVC Coated Wire Shelves: Five (5)
Electrical Service: Equip unit with plug and cord for service indicated on Drawings
Freezer: A017/#7
1.
Basis-of-Design Product: T-19FZ True T-Series Reach-In Solid Door 0°F Freezer
2.
Description: Reach-in type.
FOODSERVICE EQUIPMENT
114000- 12
Camp Pin Oak Dining Lodge
a.
b.
c.
3.
C.
Exterior Finish: Stainless steel.
Interior Finish: Manufacturer's standard
Doors: Fulllength
Options and Accessories:
a.
b.
c.
d.
4.
Lake Ozark State Park
Casters.
Stainless-steel back with rear louvers.
Re-hinging feature for doors.
Adjustable Heavy Duty PVC Coated Wire Shelves: Five (5)
Electrical Service: Equip unit with plug and cord for service indicated on Drawings
Ice-Making Machine: A017/#3
1.
Basis-of-Design Product: Scotsman CU3 03 OS W-32
2.
Description: Freestanding unit.
a.
b.
3.
Production: Ice cubes, small or half dice
Capacity: 310 lb. ( 141 kg) per 24-hour period.
Options and Accessories:
a.
Storage Bin:
1)
b.
c.
4.
Storage Capacity: 110 lb.
Stainless-steel stand and legs.
Water filter.
Electrical Service: Equip unit for connection to service indicated on Drawings.
2.6 WALK-IN REFRIGERATION EQUIPMENT
A.
Walk-in Refrigeration Unit: A017 and A022
1.
Available Manufacturers:
a.
b.
c.
d.
2.
Bally.
Kolpak
Master-Bilt
U.S. Cooler
Description and Size: Two (2) compartment unit, with cooler and freezer compartments.
The overall exterior dimensions of the walk-in refrigeration unit shall be 11 '-4" wide by
9' -8" long and 7' -6" high (interior clear height). The interior freezer compartment shall
be approximately 5 '-2" by approximately 9' -0" long (+/- two (2) inch variance). The
interior cooler compartment shall be approximately 5 '-2" wide by approximately 9 '-0"
long(+/- two (2) inch variance). See Drawing A022.
FOODSERVICE EQUIPMENT
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Camp Pin Oak Dining Lodge
Lake Ozark State Park
3.
Wall and Ceiling Panels: 4 inch thick interlocking insulating panels.
4.
Panel Construction: The walk-in freezer and walk-in cooler shall have prefabricated
panels that are insulated and consist of interior and exterior metal skins precisely
formed with metal dies and checked with gauges for uniformity. The metal panels must
be placed in molds with liquid insulation injected into the molds to form a rigid
insulation. Panels must be equipped with cam-action locking devices connected one to
the other, inside the panel, by a minimum 3" wide Z bar, die formed steel strap welded
to the locking devices.
5.
Insulation: The metal panels shall be placed in molds with liquid insulation injected into
the molds to form a rigid insulation. This is a poured in place urethane minimum 4"
thick. The R-factor on the insulation shall be minimum ofR-32. The minimum 4" core
material must meet UL 25 flame spread rating with average smoke rating less than 165.
6.
Floors: Field installed; provide manufacturer's standard insulated floor screed.
7.
Entrance Doors: The walk-in freezer/cooler shall be equipped with a total of two (2)
entrance doors. The doors shall each measure approximately 34" wide by 76" high(+/two (2) inch variance). Doors shall be swing-type, flush-mounted and bear Underwriter
Laboratories certification as applicable to freezer/cooler doors.
a.
b.
Hinges: Self-closing and spring loaded; two per door. Brushed chrome finish.
Latch: Edge-mounted, positive-type latch that accepts padlock. Brushed chrome
finish.
1)
8.
Include safety-release handle that opens door from inside when door is
locked.
Options and Accessories: the following features /accessories must be provided and
installed by the contractor:
a.
b.
c.
d.
e.
f.
g.
Frames shall have door heater wire channel with snap on and off 1 W' stainless steel
cover. Freezer door heater wire shall be temperature self-regulated and field
replaceable.
One (1) 100 watt incandescent vapor proof light fixture per compartment. Each
control shall have a neon pilot light and toggle switch located on exterior of door
panel.
Threshold: Stainless steel, factory installed.
Bottom edge of doors shall be fitted with adjustable/replaceable triple-edge wiper
gasket type sweep.
A digital or dial thermometer shall be mounted at an easy-to-read-level on the
exterior of each of the two doors.
Shelves: A017 and A022 - 11a/14a: Provide One (1) shelving unit 24" deep by
54" long; one (1) shelving unit 21" deep by 42" long; and one (1) shelving unit 21"
deep by 3 6" long with four shelves on each unit per compartment.
Finishes: Shelves and posts shall be POLY-Z-BRITE clear epoxy powder coat
electrostatically applied over brite zinc-chromate electro plating protected by an
antimicrobial agent that protects the epoxy coating from bacteria, mold and mildew
that causes stains, odors and degradation.
FOODSERVICE EQUIPMENT
114000- 14
Camp Pin Oak Dining Lodge
h.
i.
j.
k.
9.
Lake Ozark State Park
Shelves shall be constructed of open wire design offering greater light penetration
and visibility, lighter weight, air circulation and minimal dust and dirt
accumulation.
Fabrication: Face ribs run front to back equally spaced on 13116" centers and to be
of 9 gauge (0.148 in.) wire. Each side of shelf (four) consists of a corrugated
reinforcing truss of 6 gauge (0.192 in.) wire. At the front and back of the shelf, this
corrugated reinforcing truss is welded at its top to the face rib which also is welded
to a 1/4" (0.250 in.) rib wire running perpendicular and above the face ribs. A 114"
(0.250 in.) rib is welded to the bottom of the truss. At the ends of the shelf, the
corrugated reinforcing truss is welded to two parallel 1/4" (0.250 in.) wire ribs.
Depending on the width and length of the shelf, there are three or five longitudinal
ribs (0.192 in. wire) welded to the face ribs. In addition, certain longer lengths have
one or two corrugated reinforcing trusses (0.192 in.) welded to the underside. At
each comer of the shelf there are tapered, conical fitting made of 12 gauge (0.104
in.) cold rolled steel welded to the parallel rib supports. The fitting are designed to
accommodate the vertical supports. The corrugated truss is shaped like the letter N.
POSTS: 1 in. O.D. round tubing, 16 gauge (0.062 in.) thickness. Rolled grooves
spaced at 1 in. on centers along their length. The top of the post have a finished
plastic cap and the post bottom have a die cast insert with adjustable leveling foot.
At each rolled groove there are consecutive numbers starting at the bottom of the
post to facilitate installation of clips.
Shelves must meet U.S. Government specifications MIL-S-40144C and be
approved by NSF.
Exposed Exterior, Interior and Ceiling Wall Panel Finish: Exterior, interior and ceiling
panel finish must be 26 gauge stucco-embossed galvalume steel.
10. Interior Floor Panel Finish: 10 gauge aluminum.
11. Refrigeration System: The cooler and freezer unit shall have self-contained remote
refrigeration systems that are located just outside the East exterior wall of this building
as per the Drawing A022. The outdoor equipment shall be mounted off the ground on
an angle frame that is capable of carrying the weight of the equipment and securely
attached to the concrete foundation. The remote refrigeration systems shall have winter
control packages and enclosures. Supply all miscellaneous accessories necessary to
connect exterior refrigeration equipment to interior units, including but not limited to
the angel mounting frame, an electrical disconnect and all refrigeration and electrical
lines. This contractor is responsible for all electrical circuits and final connections of
these units. The systems shall be sized the manufacturer to accommodate volume of
units and per required design temperatures.
12. Cooler Design Temperature: 35 degrees Fahrenheit.
13. Freezer Design Temperature: -10 degrees Fahrenheit.
14. Temperature Monitoring System: Electronic monitoring and remote audible almm
system that warns when temperatures exceed 10°F (6°C) above or below set
temperature.
15. Closure Panels and Trim: The contractor shall install closure-trim strips and similar
items requiring fasteners in a bed of sealant. Match exposed exterior finish of panels.
FOODSERVICE EQUIPMENT
114000- 15
Camp Pin Oak Dining Lodge
Lake Ozark State Park
16. Other Options:
a.
b.
Ramp:
Provide built-in ramp just inside cooler entrance door to provide
accessibility to raised (4") insulated floor construction.
Provide all accessories and hardware necessary for a complete walk-in cooler I
freezer installation and as required for units to operate properly.
17. Materials
a.
b.
Installation Accessories, General: NSF cetiified for end-use application indicated.
Elastomeric Joint Sealant: ASTM C 920; Type S (single component), Grade NS
(nonsag), Class 25, Use NT (nontraffic) related to exposure, and Use M, G, A, or 0
as applicable to joint substrates indicated.
1)
Public Health and Safety Requirements:
a)
Sealant is certified for compliance with NSF standards for end-use
application indicated.
b)
Washed and cured sealant complies with the FDA's regulations for
use in areas that come in contact with food.
2)
Cylindrical Sealant Backing:
ASTM C 1330, Type C, closed-cell
polyethylene, in diameter larger than joint width.
18. Execution
a.
Prior to the commencement of any work, the contractor shall submit shop drawings
for final approval to Missouri State Parks, Planning and Development Program.
The shop drawings shall include the following at a minimum:
1)
2)
3)
4)
5)
6)
7)
Layout
Elevation
Sections
Roughing-in dimensions
Fabrication details
Utility service requirements
Attachments to other existing work
19. Installation
1)
Install cooler and freezer units'
manufacturer's written instructions.
a)
b)
2)
level and plumb, according to
Installer will connect equipment to utilities.
Provide cutouts in equipment, neatly formed, where required to run
service lines through equipment to make final connections.
Complete equipment assembly where field assembly is required.
a)
b)
FOODSERVICE EQUIPMENT
Provide closed butt and contract joints that do not require filler.
Grind field welds on stainless-steel equipment smooth, and polish to
match adjacent finish.
114000- 16
Camp Pin Oak Dining Lodge
Lake Ozark State Park
c)
Install equipment with access and maintenance clearances that
comply with manufacturer's written installation instructions and
requirements of authorities having jurisdiction.
Install closure-trim strips and similar items requiring fasteners in a
bed of sealant.
Install joint sealant in joints between equipment and abutting surfaces
with continuous joint backing, unless otherwise indicated. Produce
airtight, watertight, vermin-proof, sanitary joints.
d)
e)
20. General Performance Requirements:
a.
b.
c.
d.
The contractor must deliver and install the walk-in freezer/cooler unit within fortyfive (45) days after the Notice oflntent to Award date.
The contractor shall be responsible for delivering the walk-in freezer/cooler unit to
the jobsite. The contractor shall also uncrate, remove all labels and protective panel
covering from the unit.
The contractor must insure the walk-in freezer/cooler is installed by a factoryauthorized installer working under a competent, experienced supervisor in charge
who shall coordinate and expedite the work.
The contractor shall install equipment with access and maintenance clearances that
comply with the manufacturer's written installation instructions and requirements of
authorities having jurisdiction.
21. Substitutions:
a.
b.
The contractor shall not substitute any item( s) that has been awarded to the
contractor without the prior written approval of Missouri State Parks. Any product
substitution must be of equal or better functionality and of equal or lower pricing.
The state has the right to allow the contractor to substitute any new product/system
offered by the contractor on all unshipped and future orders id capabilities and
quality are equal to or greater than the product/system under contract and ifprices
are equal to or less than contract prices.
22. Replacement of Damaged Product:
a.
The contractor shall be responsible for replacing any item received in damaged
condition at no cost to the State of Missouri. This includes all shipping costs for
returning non-functional items to the contractor for replacement.
23. Quality Assurance:
a.
b.
All equipment shall be constructed in strict compliance with standards of the
National Sanitation Foundation (NSF) as outlined in their latest published bulleting
and in full compliance with health regulations of the City and State authorities. All
equipment shall have the NSF seal of approval only and not of the fabricated
equipment manufacturer.
All electrically operated and/or heated equipment fabricated or otherwise shall
conform to the latest standards of the National Electric Manufacturer's Association
and of the Underwriter's Laboratories, Inc. (ETL Accepted) where applicable
standards have been set up by the state agency or otherwise such as to be acceptable
to authorities having jurisdiction.
FOODSERVICE EQUIPMENT
114000- 17
Camp Pin Oak Dining Lodge
Lake Ozark State Park
24. Cleaning and Protecting
a.
b.
c.
After completing installation of equipment, repair damaged finishes.
The contractor must conduct start-up and testing of the equipment, clean and adjust
equipment as required to produce ready-for-use condition.
Protect equipment from damage during remainder of the construction period.
25. Warranty
a.
The contractor must fully guarantee all work and materials for a period of one ( 1)
year from the date of acceptance. The contractor must furnish a minimum one (1)
year manufacturer's warranty on parts and labor and five (5) year warranty on
compressors. Should any defects in the workmanship or materials appear within the
above-mentioned time, the contractor must repair or replace without cost to the state
agency, as directed, immediately upon written notice of such defect from the state
agency. Trips to the job site shall be made without charge to the state agency,
provided the trips relate to a specific problem related to a defect in the equipment of
improper installation.
2.7 DISHWASHING SPECIALTIES
A.
Dish Machine: A017/#1
1.
Basis-of-Design Product: Champion D-H1-E
2.
Description: High Temperature Dishwashing Machine
a.
Capacity
1)
Racks per hr. (NSF) rated= 55
2)
Wash tank US gal. (imp.gal/liters) = 9 (7.5/34)
3)
Doortype
4)
Straight Thru unit
5)
Door safety switch
6)
Auto-fill
7)
Stainless Steel front and side panels
8)
Stainless Steel construction
9)
Detergent/Chemical connection provisions
10) Automatic electric drain valve
11) Electric Tank Heat
12) Interchangeable upper and lower spray arms
13) Low-water tank heat protection'
14) Stainless Steel pump impeller
15) Top mounted, splash-proof control console
16) Single point electrical connection
17) Balanced door lift system
18) Vent fan control
b.
Motor horsepower = 1
FOODSERVICE EQUIPMENT
114000- 18
Camp Pin Oak Dining Lodge
3.
c.
Water Consumption
1)
Gallons per hour (max. use) US gallons (imp.gal/liters) = 49 (41/186)
2)
Gallons per rack (US gal. (imp.gal/liters) = .86 (0.74/3.4)
d.
Temperature °F/°C
1)
Wash= 150/66
2)
Rinse= 180/82
e.
Heating
1)
Tank heat, electric (kW) = 5.2
2)
Tank heat, steam (lbs. per hr. required at 15 psi flow pressure= 25
f.
Time
1)
2)
3)
4)
b.
B.
Cycle in Seconds
Wash= 40
Rinse= 8
Dwell= 12
Total Cycle= 60
Plumbing and electrical connection shall be made by qualified personnel who will
observe all the applicable plumbing, sanitary and safety codes and the National Electrical
Code.
a.
4.
Lake Ozark State Park
Pressure regulating valves (PRY's) for incoming water and steam supply will be
purchased and installed by contractor.
Water hammer arrestor (meeting ASSE-1010 standard or equivalent) to be supplied
and installed by contractor in common water supply line at service connection.
Dish Machine shall have a one (1) year warranty on parts and labor.
Compact Electric Booster Water Heater: A017/#2
1.
Basis-of-Design Product: Hatco C-12-208-1-QS
2.
Description: The Electric Booster water heater to supply the final 180°F (82°C) rinse for
the dishwasher.
a.
b.
c.
d.
e.
f.
g.
The booster shall have the capacity to heat 120 gph (454 lph) from l20°F to 180°F
(49°C to 82°C) and it shall be rated at 12 kW, 208/240V, 1 phase.
The tank shall be designed for a working pressure of 150 psi (1034 kPa) and
hydrostatically tested at 300 psi (2069 kPa).
The heater shall be complete with all internal plumbing, including %" NPT pipe and
fittings for inlet and outlet.
All controls shall be built-in, including, contactors and prewired in accordance with
UL # 1453 and 422.11 NEL 2002.
Proper surface mounting circuit breaker or fused disconnect switch shall be
provided by contractor.
Electric heating elements shall be metal sheathed, controlled by an ambient
compensating immersion thermostat.
The booster shall be protected with high-temperature limit switch (ECO) and lowwater cut-off.
FOODSERVICE EQUIPMENT
114000- 19
Camp Pin Oak Dining Lodge
h.
i.
3.
Lake Ozark State Park
The heater shall consist of stainless steel body, base, and stainless steel adjustable
legs.
The heater shall include a temperature/pressure relief valve, high-temperature
pressure reducing valve with bypass, and two indicating temperature/pressure
gauges.
The Compact Electric Booster Water Heater shall include a Castone® lined tank with a
10-year limited warranty.
2.8 LAUNDRY EQUIPMENT
A.
Coin-Operated Dryers: A022/#25- quantity two (2)
1.
Basis-of-Design Product: Whirlpool® Commercial Electric Dryer Model CEM2940TQ
2.
Description: 29" Mechanical Metered Base Electric Dryer.
a.
b.
c.
d.
e.
f.
g.
B.
Factory coinslide and coinbox equipped, V* coinslide factory set to $1.00 vend
($2.00 max).
Top lock and coinbox locks factory installed, keys secured to meter.
Powdered painted cabinet and top, pull-out top mounted lint filter.
Element rated at 5600 Watts, 240 VAC.
Motor: 1/3 -HP with built-in overload proctor.
Include power cord for hook-up.
Dryers shall have 90 days labor, two (2) years parts warranty.
Coin-Operated Washers: A022/#24- quantity two (2)
1.
Basis-of-Design Product: Whirlpool® Commercial Washer Model CAM2742TQ
2.
Description: 2007 Federal Energy Compliant Mechanical Metered Washer.
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
Factory coinslide and coinbox equipped, V* coinslide factory set to $1.50 vend
($2.00 max).
3.2 Cu. Ft. Basket
Automatic Electronic Temperature Controlled regular and gentle cycles.
115° hot, 85° warm wash.
High-speed spin on all cycles.
Powder painted top, lid, and wrap cabinet.
Reliable, Direct-Drive NO BELTS drive system.
lh-HP motor with built-in overload protection: 120 VAC, 60Hz.
Agitation speed: 180 spm/high, 120 spm/low
High-speed spin (approx .. 640 rpm)
Residential grade water inlet and drain hoses included for hook-up.
Washers shall have 90 days labor, two (2) years parts warranty.
FOODSERVICE EQUIPMENT
114000- 20
Camp Pin Oak Dining Lodge
Lake Ozark State Park
2.9 MISCELLANEOUS MATERIALS
A.
Installation Accessories, General: NSF certified for end-use application indicated.
B.
Elastomeric Joint Sealant: ASTM C 920; TypeS (single component), Grade NS (nonsag),
Class 25, Use NT (nontraffic) related to exposure, and Use M, G, A, or 0 as applicable to joint
substrates indicated.
1.
Public Health and Safety Requirements:
a.
b.
2.
Sealant is certified for compliance with NSF standards for end-use application
indicated.
Washed and cured sealant complies with the FDA's regulations for use in areas that
come in contact with food.
Cylindrical Sealant Backing: ASTM C 1330, Type C, closed-cell polyethylene, m
diameter larger than joint width.
PART 2 -EXECUTION
1.1
INSTALLATION
A.
Install foodservice equipment level and plumb, according to manufacturer's written instructions.
1.
2.
B.
Connect equipment to utilities.
Provide cutouts in equipment, neatly formed, where required to run service lines through
equipment to make final connections.
Complete equipment assembly where field assembly is required.
1.
2.
Provide closed butt and contact joints that do not require filler.
Grind field welds on stainless-steel equipment smooth, and polish to match adjacent
finish.
C.
Install equipment with access and maintenance clearances that comply with manufacturer's
written installation instructions and requirements of authorities having jurisdiction.
D.
Install cabinets and similar equipment on bases in a bed of sealant.
E.
Install closure-trim strips and similar items requiring fasteners in a bed of sealant.
F.
Install joint sealant in joints between equipment and abutting surfaces with continuous joint
backing, unless otherwise indicated. Produce airtight, watertight, vermin-proof, sanitary joints.
•1.2
CLEANING AND PROTECTING
A.
After completing installation of equipment, repair damaged finishes.
B.
Clean and adjust equipment as required to produce ready-for-use condition.
FOODSERVICE EQUIPMENT
114000- 21
Camp Pin Oak Dining Lodge
C.
1.3
Lake Ozark State Park
Protect equipment from damage during remainder of the construction period.
DEMONSTRATION
A.
Engage a factory-authorized service representative to train Owner's maintenance personnel to
adjust, operate, and maintain foodservice equipment.
END OF SECTION 114000
FOODSERVICE EQUIPMENT
114000-22
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