SECTION 11402 FOOD SERVICE EQUIPMENT

SECTION 11402
FOOD SERVICE EQUIPMENT
ELEMENTARY SCHOOL
PART 1 - GENERAL
1.01
SUMMARY
A.
Provisions of Division 01 apply to this section.
B.
Section Includes:
C.
1.
Food Service Equipment.
2.
Kitchen hood including fire suppression system.
3.
Air screens.
4.
Walk-in freezer, walk-in cooler and refrigeration equipment.
Related Sections:
1.
2.
Division 15: Mechanical. Related work specified elsewhere:
a.
Water supply piping and final connections to equipment.
b.
Kitchen ventilation system.
Division 16: Electrical.
a.
1.02
Wiring and final connections to equipment and remote controls,
including disconnect switches, etc., and conduits and pull boxes
for refrigeration, and beverage lines.
ABBREVIATIONS
A.
Refer to Food Service Drawings for additional abbreviations.
AFF
AGA
ASHRAE
ASME
ASTM
BTU
C
CFC
db
DSA
F
FDA
GA
HP
ID
KW
PROJECT NAME
SCHOOL NAME
Above Finished Floor
American Gas Association
American Society of Heating, Refrigerating
Conditioning Engineers
American Society of Mechanical Engineers
American Society of Testing Materials
British Thermal Unit
Centigrade Celsius
Chlorofluorocarbon
Decibel
Division of State Architect
Fahrenheit
Food and Drug Administration
Gauge
Horsepower
Inside Diameter
Kilowatts
and
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-1
Air
LCD
Min.
NA
NEMA
NFPA
NIC
NSF
OC
OD
OSHA
PSI
PVC
RPM
SMACNA
SS
UL
USDA
V
W
°
1.03
Liquid Crystal Display
Minimum
Not Applicable, or Not Available
National Electrical Manufacturers Association
National Fire Protection Association
Not in Contract
National Sanitation Foundation
On Center
Outer Dimension
Occupational Safety & Health Administration
Pounds Per Square Inch
Polyvinylchloride
Revolutions per Minute
Sheet Metal & Air Conditioning Installers National Association
Stainless Steel
Underwriters' Laboratories, Inc.
United States Department of Agriculture
Volts
Watts
Degree (Angle or Temperature)
SYSTEM DESCRIPTION
A.
Design Requirements:
1.
Provide adequate air supply and exhaust for all self-contained
refrigeration condensing units.
2.
Install all food service equipment, complete and in strict accordance
with Construction Documents.
3.
Kitchen hood shall be 100 percent exhaust hood type with integral
fire suppression system, UL listed as an assembly. System shall be
complete packaged type with components assembled by
manufacturer. Features considered standard by manufacturer and
which are required to complete the system, and to make it
functional, obtain UL listing or comply with local code
requirements shall be included without respect to specific detailing
in this section.
4.
All such equipment shall be of a nature and so installed as to be readily
cleanable or made easily removable for cleaning.
5.
Furnish all accessories and parts necessary to complete installation.
6.
Coordinate work of this section with delivery and installation.
7.
Anchor bolts, sleeves and other items required to be built into masonry
and concrete will be set under other Sections and shall be furnished
promptly so they may be built in as work progresses.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-2
B.
C.
8.
Furnish all embedded restraining devices, and fittings as required to
secure equipment and fixtures, whether new or reinstalled.
9.
All work shall be designed and fabricated to suit field conditions and
fitted with proper joints and intersections.
Regulatory Requirements:
1.
Whichever drawings, specifications or regulations require larger sizes or
higher standards, the more stringent shall govern.
2.
All work and materials shall be in accordance with current editions of
the following:
a.
U.S. Public Health Service.
b.
National Fire Protection Association.
c.
Current National Sanitation Foundation standards.
1)
Ice maker shall be NSF listed.
2)
All custom fabricated items and equipment shall conform
to current standards and revisions established by National
Sanitation Foundation.
d.
Equipment must comply with applicable safety and sanitary
standards of any recognized testing agency certified by American
National Standards Institute (ANSI).
e.
Local or state ordinances regarding the use of steam.
f.
Los Angeles County Department of Public Health.
g.
State Accident Commission's Safety Orders.
h.
O.S.H.A.
i.
Current Edition of CBC.
j.
California Fire Code.
k.
Environmental Protection Agency regulations.
l.
State and local guidelines and regulations for seismic restraint of
food service equipment and fixtures.
m.
National Sanitation Foundation.
n.
National Electrical Manufacturers Association.
o.
Underwriters' Laboratories, Inc.
Fees: Installer shall obtain and pay for the following:
1.
PROJECT NAME
SCHOOL NAME
All required permits and certificates of acceptance or of completion.
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-3
2.
Inspection certificates and licenses required and necessary for
performance of Work.
a.
3.
Deliver certificates to OAR.
a.
1.04
Post all notices as required by code.
OAR will withhold payment until necessary certificates are
delivered.
SUBMITTALS
A.
Request for substitution must be made in accordance with Division 01 of
Project Manual.
B.
Provide mounting templates for equipment and fixtures requiring fasteners set
into masonry or concrete.
C.
Rough-in Drawings: Prepare and submit separate electrical and mechanical
dimensioned rough-in drawings at 1/4"=1'-0" showing penetrations for all
services required (including refrigerant and beverage piping). Indicate locations
and size of all bases, openings in walls for equipment or operations, and critical
dimensions.
D.
Shop drawings: Prepare and submit shop drawings for all custom fabricated
equipment or fixtures and refrigeration systems. Include the following
information.
1.
Include large scale details of custom fabricated equipment.
2.
Sizes and locations of mechanical and electrical services.
3.
Curbs or other bases for all custom fabricated items.
4.
Indicate sizes and location of anchor sleeves and other items required to
be built into work.
5.
Include sizes and locations of mechanical and electrical services for all
OWNER furnished equipment to be relocated under this contract.
6.
Deviations from Construction Documents will only be allowed if
approved in writing.
7.
Refrigeration System drawings shall be labeled "R-1", etc., showing
systems schedules, notes, specifications, system multiplexing scheme,
and other data.
8.
Furnish six sets of submittal drawings.
E.
Product Data: Furnish six sets of submitted equipment bound in binder and
indexed. Each fixture shall is identified with an item number, accessories and
finishes.
F.
Provide Shop Drawings of complete fire suppression system, including, location
of tank and manual pull station and equipment and materials to be furnished, and
approved by local fire authorities having jurisdiction. Approval by fire authorities
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-4
may cover minimum legal requirements but does not supersede more restrictive
requirements of the Contract Documents.
1.05
QUALITY ASSURANCE
A.
Any inconsistencies between drawings and notes or code shall be resolved
before commencing work.
B.
Field verify conditions at site before proceeding with work.
C.
Follow manufacturer's directions where installation is not indicated on drawings
or specifications.
D.
Dimensions indicated on drawings have been secured from best available
information. Field verify all dimensions.
E.
Allow space for fittings.
F.
Installer shall make final connections.
G.
Submit certification from refrigerator-freezer manufacturer stating that the
installers for this project are certified by them for this type of installation.
1.06
EQUIPMENT LIST APPROVAL
A.
In order to establish a standard of quality, equipment listed are specified from the
indicated manufacturer.
B.
Owner’s Food Services Branch will establish equivalency and compliance of
product or components offered for installation under this Contract.
C.
When drawings are submitted for installation, their approval shall not waive
requirements indicated in construction documents.
1.07
OPERATING INSTRUCTIONS AND MANUALS
A.
1.08
Furnish three copies of bound "Operating Instructions and Service Manual" to
OAR upon substantial completion of work. Incorporate complete information,
including but not limited to following:
1.
Part numbers of all replaceable items.
2.
Manufacturer's cuts and rating tables.
3.
Oiling, lubrication and greasing data.
4.
Belt sizes, types and lengths.
5.
Serial numbers of all principal pieces of equipment.
6.
Installing and service representatives companies, names, addresses, and
phone, e-mail and FAX numbers.
PRODUCT HANDLING
A.
Deliver equipment to project site new condition, free from defects or damage.
Rejected items shall be removed from project and replaced without additional
cost to OWNER.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-5
B.
If equipment is too large to be moved through permanent openings in building,
Installer shall make arrangements to have suitable temporary openings provided
at his expense, or he shall furnish his equipment in sub-assemblies which may
be moved through permanent openings and then assembled.
C.
Installer shall make provision (and pay storage fees) for items delivered to job
site before and during installation. If receipt and storage cannot be arranged, all
items must be received and accounted for by Installer.
1.09
COORDINATION
A.
Verify size and position of all duct work and connections for hoods before
fabrication.
B.
Where flatware dispensers are specified, verify dimensions and weight before
placing orders with manufacturers.
C.
Lengths between walls for custom fabricated fixtures, and also ceiling heights,
shall be field verified.
D.
Verify location of remotely located mechanical refrigeration compressor racks,
and length of refrigerant line runs.
1.10
SERVICE
A.
Food service equipment and fixtures shall be supported by a service
organization reasonably convenient to site that will assure service will be
performed within twenty-four (24) hours of service request.
B.
Manufacturer, or his agent, shall maintain an adequate stock of repair parts
which shall be available for immediate, local delivery.
1.11
WARRANTY:
A.
Unless otherwise specified
manufacturer’s standard.
under
B.
Self-Contained Refrigeration Equipment:
item
number,
warranty
shall
be
1.
One year, after date of substantial completion, service and maintenance
contract for parts and labor.
2.
Five years warranty on parts, except when otherwise specified.
PART 2 - PRODUCTS
2.01
FOOD SERVICE EQUIPMENT LIST
NOTE TO ARCHITECT: COORDINATE THE FOLLOWING LIST WITH THE
FOOD EQUIPMENT SCHEDULE ON DRAWINGS.
A.
Following items, designated by "Item No.", comprise a list from which
equipment shall be furnished as specified and required to complete Work.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-6
B.
Provide manufacturer's standard specification sheets for all commercially
manufactured equipment listed.
C.
Provide all standard accessories unless specified, and provide all options called
out.
ITEM NO. 1:
KITCHEN HOOD AND FIRE SUPRESSION SYSTEM, refer to
2.03 AND 2.04.
ITEM NO. 2:
AIR CURTAIN, refer to 2.05.
ITEM NO. 3:
WALK-IN FREEZER, refer to 2.06.
ITEM NO. 4:
WALK-IN REFRIGERATOR, refer to 2.06.
ITEM NO. 5:
REFRIGERATED PASS-THRU DISPLAY CASE, refer to 2.11.
ITEM NO. 6:
REFRIGERATOR, ROLL-IN ONE DOOR, refer to 2.12.
ITEM NO. 7:
REFRIGERATED VERTICAL MERCHANDISER, refer to
2.13.
ITEM NO. 8:
GAS RANGE (TWO BURNERS), refer to 2.14.
ITEM NO. 9:
CONVECTION OVEN (DOUBLE), refer to 2.15.
ITEM NO. 10:
HEATED DISPLAY CASE, refer to 2.16.
ITEM NO. 11:
MERCHANDISER RACK WITH SLANTED SHELVING, refer
to 2.17.
ITEM NO. 12:
METAL SHELVING FOR WALK-IN REFRIGERATOR
/FREEZER, refer to 2.18.
ITEM NO. 13:
METAL SHELVING FOR DRY STORAGE, refer to 2.19.
ITEM NO. 14:
SS THREE COMPARTMENT SINK, refer to 2.20.
ITEM NO. 15:
SS PREPARATION SINK, refer to 2.20.
ITEM NO. 16:
SS SERVING COUNTER, refer to 2.20.
ITEM NO. 17:
SS HAND WASHING SINK, refer to 2.20.
ITEM NO. 18:
SS OVER SHELVES, refer to 2.20.
ITEM NO. 19:
SS WORK TABLE, MOBILE, refer to 2.20.
ITEM NO. 20:
SS MOBILE HOT FOOD MODULE, refer to 2.21.
ITEM NO. 21:
SS WALL FLASHING, refer to 2.20.
ITEM NO. 22:
SS CORNER GUARD, refer to 2.20.
ITEM NO. 23:
SS POT RACK, refer to 2.20.
ITEM NO. 24:
CASH STAND MOBILE CASHIER, refer to 2.22.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-7
2.02
MATERIALS GENERAL
A.
B.
C.
Electrically Heated Equipment:
1.
Electrically heated or thermostat controlled equipment shall be furnished
complete. Material, size, or rating shall be as specified herein, or as
indicated on the drawings..
2.
Electrical appliance or heating elements connected to 120 volts circuits
shall not exceed 1650 watts, except as otherwise noted in the
specifications or drawings.
Switches, Controls and Electrical Work:
1.
Each motor driven appliance or electrically heated unit shall be provided
with a suitable control switch or starter in accordance with U.L.
requirements.
2.
All other fittings, and connections shall be furnished and installed in
compliance with Division 16.
3.
Provide all internally wired equipment with a junction box, push button
switches, starters, and other apparatus, built into or forming an integral
part of these items. Provide all materials and labor for a complete
electrical installation in compliance with applicable codes and industry
standards.
4.
Walk-in refrigerators and freezers shall be equipped with door operated
switches with pilot lights.
5.
Provide standard 3-prong plugs to fit "U" slot grounding type
receptacles for all equipment items powered by 110-120 volts, single
phase current, with suitable length 3-wire power cord.
Convenience Outlets:
1.
D.
Provide custom fabricated fixtures with properly sized cut-outs for
power receptacles. Electrical boxes shall be mounted at locations
indicated on the drawings.
Electric Motors and Starters:
1.
Adjust or replace equipment producing objectionable noise.
2.
Motors larger than 1/4 HP, but less than ½ HP:
PROJECT NAME
SCHOOL NAME
a.
All motors smaller than 1/2 HP shall be 120 volts, 60 cycles,
single phase.
b.
Equip motor starter with overload protection.
c.
Provide starters and deliver to job site for installation under
Electrical Section, if they are not a standard part of the
equipment.
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-8
d.
3.
4.
Automatic starters shall be General Electric #CCF7006, or equal.
Push button station shall be included.
Motors 1/2 HP and larger:
a.
Unless otherwise indicated, all 1/2 HP or larger motors shall be
208 volts, 60 cycles, 3-phase, or 480 volts, 60 cycles, 3-phase.
b.
Motors not having automatic operation starters shall be supplied
with General Electric CR062 starters, or equal.
Motors under 1/2 HP and not having automatic operation shall be
provided with a General Electric #CR1061 starters or equal.
a.
Starter shall be enclosed and surface mounted type.
b.
120 volt motors shall have single pole starters.
c.
208 and 480 volts, 3-phase motors shall have 3-pole starters.
E.
Connection Terminals: All equipment shall be furnished complete with standard
connection terminals.
F.
Thermometers: All refrigerated equipment shall be fitted with digital read out
thermometers, or dial type thermometers with chrome plated bezels, as required
by NSF.
1.
G.
H.
Thermometers shall be adjustable and shall be calibrated after
installation.
Trim and Seal:
1.
Space between all units to walls, ceilings, floors, and adjoining units not
portable and with enclosed bodies shall be completely sealed against
entrance of food particles and vermin by means of trim strips, welding,
soldering, or commercial joint material as suited to equipment.
2.
Ends of hollow sections shall be closed.
3.
Enclosed fixtures without legs and not mounted on bases shall be sealed
water-tight to floor, except when specified to be portable.
4.
Provide floor type drip pans and expansion joint material for sealing pan
edges to finish floor.
a.
Joint sealing materials shall be two-part sealing compound
“Weatherban” as manufactured by 3M.
b.
Color shall match floor grout.
c.
Install sealer according to manufacturer's instructions.
Locks: Provide all doors of refrigerated compartments with cylinder locking
type latches, keyed and master keyed to building standards.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-9
2.03
2.04
KITCHEN HOODS
A.
Hoods shall be as manufactured by Duo-Aire, Gaylord, Greenheck, or equal.
B.
Kitchen hoods shall be UL listed Type I of the UMC standard, integrated
with make-up air supply and exhaust fans, and fire suppression system.
Fabrication of system components shall be in accordance with NFPA 96
requirements and bear the NSF seal. Unit shall be complete with UL
labeled fusible link fire damper.
C.
Kitchen hood shall be 18 gage stainless steel Type 304. Totally welded
construction complete with stiffeners and reinforcements, seams and joints
ground down and highly polished to a No. 4 finish. Exhaust plenum,
completely separated from supply air shell to create 2 chambers (exhaust
and supply) with both openings on top of hood. Make-up air shall be
supplied through hood's face panel into the kitchen occupied space under
controlled balanced condition. Hood's exhaust system shall permit a
velocity at hood's face area of not less than 50-80 fpm when hood is
installed against wall and 100-125 fpm when hood is installed over island
cooking area. Hood shall be installed as indicated on the Drawings.
Vapor-proof lights shall be installed on 3-foot or 4-foot centers,
completely wired and ready for external power source.
D.
Grease filters shall be provided with appropriate filter banks. Provide
filter with optimum grease removal efficiency. Filters shall be fire
retardant per NFPA 96. Filters shall be stainless steel grease extractor type
as manufactured by Fire Fighter, Flame Gard, Fire Chief, or Greenheck.
E.
Control panels shall be remote, flush-mounted type and shall be furnished
with one switch for exhaust fan and make-up air unit, one switch for hood
lights and indicator light for exhaust fan. Control panel shall be mounted on
a wall.
F.
Kitchen Hood Ducts: Refer to Section 15870, Kitchen Ventilation System.
KITCHEN HOOD FIRE SUPPRESSION SYSTEM
A.
Kitchen hood shall be provided with a UL listed fire suppression system.
System shall be furnished with liquid fire-suppressant, regulated release
assembly discharge nozzles, detection components, remote manual pull
station, piping and controls. System shall be ANSUL R-102, or equal.
B.
Fire suppression system shall be capable of automatic detection and
actuation with local or remote manual actuation. An automatic gas shut-off
valve shall be interlocked to the system to shut off gas when system is
actuated. Electrical power to electric cooking appliances, convection ovens
and lights under hood shall be shut off when system is actuated.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-10
C.
System shall protect exhaust hood, exhaust plenum, exhaust duct, grease
filters, and grease producing surfaces.
D.
Installation shall be by manufacturer approved personnel in accordance with
Manufacturer’s printed guidelines. System shall include all required
components for a complete, operating, fire suppression system:
E.
2.05
1.
All piping. All exposed piping and fittings shall be chrome plated.
2.
Where possible conduits shall be concealed within walls.
3.
Pull boxes shall be flush mounted.
4.
Regulator actuator assemblies.
5.
Discharge nozzles.
6.
Remote manual pull stations.
7.
Agent tanks.
8.
Wet chemical agent.
9.
Obstruction of ventilator constitutes an impingement under NFPA
Pamphlet 13. Protect area as required.
Testing: Installer shall perform all required testing in presence of IOR.
1.
Installer shall be responsible for securing all permits required.
2.
After completion of installation installer shall obtain certifications from
fire protection authorities that system conforms to NFPA Pamphlets 17A
and 19, and UL Listing.
3.
Installer shall submit a certificate of completed product liability
insurance of no less than $500,000.
AIR CURTAIN
A.
2.06
Mars Air Doors, or equal. Model NCH, NSF approved series, of widths
indicated in the drawings. Provide optional motor control panel and door micro
switch. Air screen shall be hardwired to power supply. Micro switch shall
activate air screen when door opens.
WALK-IN-REFRIGERATORS AND FREEZERS
A.
Manufacturer: Econocold by RMI, Pacific Refrigerator Co., Thermalrite,
Koolstar, or equal.
B.
Installation: Installation shall be performed by walk-in refrigerators and freezers
Manufacturers or Manufacturer’s authorized installers only.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-11
C.
Description: walk-in refrigerator and freezer shall be 8’-6” in height and shape
and dimensions as indicated on drawings. Units shall be prefabricated sectional
type. Standard sized box will not be acceptable. Normal operating
temperatures shall be plus 35 degrees F for the Refrigerator and minus 10
degrees F fo the Freezer Compartment.
D.
Materials General: All materials shall be CFC free.
1.
Install all items plumb, square, level and properly aligned.
E.
Insulation: (Caution: Polyurethane foam may present a fire hazard in certain
applications if exposed to fire or excessive heat). Rigid urethane foam shall be
foamed-in-place. 90% closed cell content, nominal density 2.2 lbs +0.1 per
cubic foot, dimensionally stable -100 F. to +200 F. Flame spread shall be less
than 75 and smoke density less than 25. Thermal conductivity (K-Factor) shall
not exceed .12 BTUs per hour per square Feet per ºF when tested using ASTM
C665 at 75°F. mean temperature.
F.
Sheet Aluminum Fascia: Shall be alloy 5052, not less than .040" thick.
G.
Stainless Steel: Shall be type 304 with a #4 finish, not less than 20 gauge.
H.
Galvanized steel sheets shall be 20 gauge and have a G-90 coating.
I.
Panel Fabrication.
1.
All modular wall and ceiling panels shall be 5 inches thick , with a 100%
foamed-in-place urethane insulated core. Panels shall not have wood or
metal frame members.
2.
Interior and exterior die formed sheet metal facing shall fully adhere to
rigid urethane core.
3.
Prime interior surface of sheet metal facing to assure adhesion of metal
to insulation.
4.
Evidence of sheet metal and insulation separation will result in rejection
of fixture.
5.
Perimeter of sheet metal facings shall have flanges between 1/2" to 3/4".
6.
Corner panels shall be matching one-piece construction, including 1/2"
radius at all inside vertical corners.
7.
Partition panels shall be matching construction and fascia. Intersection
of wall and partition panels shall be accomplished with T-shaped panels,
matching corner panel construction.
8.
Panel joints shall be sealed with polyvinylchloride (PVC) gaskets at
interior and exterior panel edges, maintaining continuity.
9.
Lateral alignment of adjoining panels shall be provided for by
continuous urethane tongue and groove edges.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-12
J.
10.
Panels shall be rigidly coupled by steel cam action locks,
foamed-in-place, maximum 4" centers. Lock ports shall be finished with
PVC snap-in buttons.
11.
Where floor is depressed or floorless, wall panels shall be anchored to
building floor with concealed galvanized steel floor track.
12.
Wall panels shall be sealed to building floor with continuous bead of
approved sealant.
13.
Maximum deflection of ceiling panels shall not exceed 1/240 of span
under uniform loading of 20 lbs. per square foot. If ceiling spans require
a support system, Installer shall submit details and structural calculation
to OAR for approval prior to fabrication.
14.
Indoor roof panel support system shall use hanger wire network attached
to manufacturer furnished hanger brackets shall be designed to engage
with female lock pins embedded in roof panel foam core.
Panel Fascia: Exposed panel surfaces shall be clad with manufacturer’s
standard, selected from the following:
1.
Stucco embossed aluminum, .040" thick.
2.
Flat stainless steel sheets, 20 gauge, type 304, #4 finish.
3.
Prime galvanized steel sheets, 20 gauge
K.
Exterior unexposed faces of wall and ceiling panels shall be clad with 20 gauge
galvanized steel, or 040" stucco embossed aluminum.
L.
Preparation of depressed sub-floors:
1.
Sub-floor Membrane: Asphalt emulsion shall be applied to clean,
smooth concrete sub-floor. Cover with foil coated Kraft waterproof
paper (0.01 perm, as determined by ASTM E96-00e1 Standard Test
Methods For Water Vapor Transmission Of Materials) extending under
wall panels, joints lapped 6" minimum.
2.
Floor Insulation: After erection of wall panels, sub-floor shall be
insulated with rigid board-form urethane insulation with properties equal
to that specified for panels, joints staggered or splined. Total thickness
of floor insulation shall be 4", or as indicated on detail drawings.
3.
Vapor Permeable Separation: 15 pound felt, protective slip sheet shall
be applied over insulation; joints lapped 6", flashed up height of base.
M.
Floor finish and base shall be quarry tile as specified under Section 09300:
Tile..
N.
Walk-in Refrigerator and Freezer Doors: Door sizes shall be as called for in
specification or indicated on drawings.
1.
PROJECT NAME
SCHOOL NAME
Cold Storage Hinged Doors with Cam Lift and Spring Assisted Selfclosing Hinges. Each door shall have three hinges, Kason #1248, cam
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-13
lift, spring assisted, self-closing, zinc die cast, with polished chrome
finish.
O.
2.
Gaskets shall be extruded PVC with corners vulcanized and continuous
magnetic core mounted at sides and head of door jamb.
3.
Sill wipers shall be extruded neoprene secured by removable stainless
steel retainer strip and stainless steel fasteners.
4.
Freezer thresholds shall be removable 1/8" thick stainless steel plate,
fastened with stainless steel countersunk screws. Thresholds shall be
installed flush with the finish floors.
5.
Door latches shall be Kason #077, or approved equal, with forged brass
handle with polished chrome finish, inside safety release, and provision
for padlock.
6.
Door closer shall be Kason #1092, with chrome plated finish.
7.
Hardware shall be mounted with reinforced steel tapping plates and
machine screws.
8.
Interior door mounted cart bumper bars shall be 4" x 2" aluminum bar
36" above finish floor.
9.
Doors shall be flush in fitting type, insulated with 3" core same as
specified under Materials. Ambient side of each freezer door perimeter
and door jambs shall be provided with 115 volt, 240 watt electrical
resistance heating element, including thermostatic control, factory wired
to GS splice box located above door at interior face of wall panel.
10.
Front, back and edges of doors shall be faced with type 304, #4 finish,
20 gauge stainless steel.
11.
Doors shall be provided with 15" x 20" minimum vision panels,
hermetically sealed, multi-paned units, with electrically conducting,
transparent tin coating on interior face of ambient pane connected to
main door circuit.
12.
Kick plate, front or back faces, shall be stainless steel, 16 gauge type
304, #4 finish, 3'-0" high x full-width of each door.
Light Fixtures and Switches. Refer to lighting plan for number and type of light
fixtures.
1.
Walk-in refrigerators and freezers shall conceal conduit, boxes, light
fixtures, switches, cover plates and wiring within wall panels.
2.
Single lamp fixtures shall be UL Listed vapor proof, with one 100 W
incandescent lamp. 2-lamp fixtures shall be McPhilben #43-88, or equal,
UL Listed, vapor proof, with two 100 W incandescent lamps.
3.
Provide vapor-tight, cast junction box and galvanized steel nipple
terminated at exterior of roof panels. Factory install and wire interior
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-14
and exterior companion 3-way press switches mounted in "FS" boxes
adjacent to latch side of door opening.
4.
Switch covers shall be weatherproof press switch plates.
5.
Pilot lights shall have unbreakable red plastic lens, embedded in switch
cover plates. Interior red indicator lamp shall remain on. Exterior red
light shall be indicating.
6.
Rigid conduit and wiring shall be concealed within wall panel insulation.
Conduit shall be terminated in vapor-tight splice box mounted on
interior wall of compartment near ceiling. Insulate conduit and splice
boxes to prevent internal condensation.
7.
Provide 1-1/4" diameter hole in ceiling panel through which power
connections will be made. Refer to Division 16: Electrical.
P.
Freezer Door Fan Switches. Provide freezer doors opening into ambient
temperatures with door operated switch for shutting off freezer blower coil
when door is open. Switch shall be built into door jamb and factory wired to
splice box. Electrical connection between splice box and fan motor(s) by
Electrical Section.
Q.
Thermometers: Thermometer shall be #TNC-TM100-A10 as manufactured by
National Controls Corp. or equal. Provide every walk-in refrigerator and
freezer compartment with one Digital Read-out thermometer, with a range between 40° F. to +240° F. Mount thermometer on outside face of room, above
or adjacent to walk-in door. Each thermometer shall come complete with probe
mounted in return air stream, , 12 volt power transformer, stainless steel
enclosure, and compression fittings.
R.
Finish Trim:.
1.
Cover gap between walk-in refrigerator and freezer compartment walls
with matching sheet metal trim.
2.
Space between top of cold rooms and ceiling of adjacent rooms shall be
enclosed with removable access panels of same material as exposed
fixture exterior.
3.
Utility Penetrations: Provide penetrations at cold storage room wall and
ceiling panels for electrical, drain and refrigeration lines. Provide 5”
diameter stainless steel escutcheon plates at wall and ceiling
penetrations.
S.
Vacuum Pressure Relief Vents: Provide walk-in freezer compartments with
electrically heated, screened, aluminum vent for automatic equalization of room
pressure. Vents shall also limit influx of ambient air during static periods.
T.
Warranties: Walk-in refrigerators and freezers shall be warranted by
manufacturer for parts and labor for ten years from date of acceptance by OAR.
Written warranty shall be provided by manufacturer.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-15
2.07
MECHANICAL REFRIGERATION SYSTEMS, REMOTE
A.
B.
General:
1.
Mechanical refrigeration system components shall be installed as
specified and as indicated on drawings.
2.
Components shall be securely anchored to structure.
3.
All mechanical refrigeration devices shall be installed according to
current edition of California Mechanical Code.
4.
Furnish and install all components required for a complete, operating
system.
5.
Compressors shall be as manufactured by Copeland Refrigeration Corp.,
or equal.
6.
Install components and refrigerant piping so as to prevent noise and
vibration being transmitted to any part of building.
a.
Fit machinery with sound absorbing isolation bases.
b.
Provide vibration eliminators in suction lines as manufactured by
American Vibration Eliminator Co., or equal.
Valves: Valves shall be of standard weight and manufacture suitable for service
and purpose intended, and shall be subject to review and approval.
1.
Refrigerant shut-off valves in refrigerant piping shall be as manufactured
by Henry, or equal.
2.
7/8" outside diameter and larger: Seal cap globe valves.
3.
Valves less than 7/8”: Install packless diaphragm.
4.
Valves shall be placed as follows:
5.
6.
a.
Each inlet and each outlet of a condensing unit.
b.
Each liquid line.
c.
Each suction branch to each blower coil (evaporator) within a
compartment.
Expansion Valves:
a.
Expansion valves shall be as manufactured by Sporlan, or equal.
b.
Provide expansion valves in refrigerant line at point where line
enters evaporator, except when furnished with evaporator.
Provide filter drier in liquid lines located in machine area. Filter dryers
shall be as manufactured by Sporlan Valve Co., or equal.
a.
PROJECT NAME
SCHOOL NAME
Systems with compressor horsepower up to and including 3
horsepower shall have filter dryers of "catch all" type.
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-16
7.
2.08
Solenoid valves shall be as manufactured by Sporlan Valve Co., or
equal.
a.
Solenoid valves shall be sized to operate at maximum of two
pounds pressure drop across valves for capacity required.
b.
Solenoids shall be same diameter as refrigerant line.
c.
Liquid line solenoid shall be used with temperature controller for
each walk-in box or other field assembled equipment.
d.
Use silver solder where possible.
REFRIGERATION PIPING
A.
Copper tubing for use in refrigerant piping shall conform to ASTM B88:
Standard Specification for Seamless Copper Water Tube.
B.
All pipes shall be type "L" hard or soft tubing as specified.
1.
Use hard copper for exposed areas or accessible furred ceiling spaces.
2.
Exposed tubing shall be routed and installed to avoid damage by activity
in these areas. If installation susceptible to damage, tubing shall be run
in pipe or conduit.
C.
Refrigerant piping shall be exposed to view as required by American Standard
Safety Code for mechanical refrigeration.
D.
Suction lines shall be sized to give minimum pressure drop from evaporator to
machine of 2 lbs. for high temperature systems, and of 1 lb. for freezer systems.
Gas velocities shall not be less than 750 feet per inch. in horizontal runs and
1500 feet per inch. in vertical risers. Liquid lines shall be sized to give
maximum pressure drop of 3 lbs. from receiver to evaporator.
E.
Grade tubing runs to prevent trapping of oil.
F.
Secure refrigerant piping with "Unistrut" clamps.
refrigerant piping practice.
G.
Insulation of Refrigeration Lines: Refrigeration suction lines outside of
refrigerated compartments and not in conduit shall receive insulation as follows:
Conform to current
1.
Insulate from refrigerated compartment to compressor.
2.
Insulation shall be Arma-flex foamed plastic insulation, as manufactured
by Armstrong or equal
3.
Apply insulation in accordance with manufacturer's directions.
4.
Minimum thickness shall be 1" for medium and high temperature
systems and 1-1/2" for freezer systems.
5.
Completely seal all seams in refrigeration line insulation to prevent
condensate accumulation.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-17
H.
Joints and Connections.
1.
Copper tubing joints in piping lines shall be brazed connections for
copper tube shall be made by brazing with filler metals which melt at
temperatures in the range between 1100° F and 1500° F.
2.
Copper to brass joints for piping and fittings shall be made with Handy
& Harmon "Easy-Flow 45" brazing alloy, "Silvaloy 45", "Mueller 122",
or equal. Melting point shall be between 1125 - 1145° F. Silver content
shall be not less than 45%.
I.
Refrigerant Gases: Refrigerant gas type shall be as approved for specific use as
of date of installation of mechanical refrigeration systems, and as called out in
Item Specifications and Refrigeration Schedules.
J.
Charging the System: Provide refrigerant and oil specified. Charge the systems
and run an operational check of three days duration.
K.
Testing and Dehydrating.
2.09
1.
All systems shall be subjected to a 25” vacuum for a period of 24 hours
with a maximum decrease of 3 inch vacuum allowable.
2.
All liquid lines shall be subjected to 100 PSI. for a period of 24 hours
with a maximum decrease of 3 PSI. allowable.
3.
For insulated lines, testing shall be done before insulation is installed.
EVAPORATOR SYSTEMS
A.
Manufacturer: Evaporators (blower or gravity coils) shall be as manufactured by
Russell Coils, or equal.
B.
Freezer compartment evaporators shall be designed to maintain a temperature of
-10° F.
C.
Cooler compartment evaporators shall be designed to maintain a temperature
between 35-40° F.
D.
Provide inter-connecting piping as required.
E.
Furnish 1/2" nylon hanger rods for suspending evaporators. Fastening to walkin compartment ceiling or structure above as recommended by manufacturer
and as required by code.
F.
Freezer compartment evaporators shall be furnished with built-in electric defrost
heater, drain-pan heater, thermostat, and heat exchangers.
G.
Provide drain lines for evaporators in freezers with defrost heaters.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-18
2.10
PACKAGED MECHANICAL REFRIGERATION SYSTEMS (RACKS)
A.
Acceptable manufacturer: Packaged and pre-assembled mechanical refrigeration
systems shall be as manufactured by OmniTemp Refrigeration, Kairak, Inc. or
equal.
B.
Compressor and condenser unit package shall come complete with the
following:
1.
2.11
2.12
Factory mounted and pre-wired waterproof controls including the
following:
a.
Circuit breakers.
b.
Time clock controls wired for single point connection to main
disconnect breakers.
c.
Power lines connected to panel.
d.
Defrost control wiring between condensing unit panel and
remote refrigeration equipment.
C.
Evaporators: Refer to Division 15: Mechanical for evaporators. Unit shall be
as recommended by system manufacturer. Minor modifications, if necessary to
meet code, shall be as specified in Division 15: Mechanical and Division 16:
Electrical.
D.
Installer shall verify temperature and humidity requirements for each
refrigerated compartment and fixture with OAR.
REFRIGERATED PASS-THRU DISPLAY CASE
A.
Manufacturer: Delfield #724
B.
Description: Self contained refrigerated display case with shelves, three color
maximum. Provide with two door locks.
REFRIGERATOR, ROLL-IN ONE DOOR
A.
Refrigerator must comply with all applicable safety and sanitary standards
of any nationally recognized testing agency certified by the American
National Standards Institute and conform to all requirements of the Los
Angeles County Department of Health Services and the California
Uniform Retail Food Facility Law.
B.
Exterior dimensions shall not exceed 36 in. wide x 38 in. deep x 86 in
high. Minimum interior dimensions shall be 28 in. wide x 28 in. deep x 68
in. high. Refrigerator interior shall be sufficient to accommodate a 27-1/2
in. x 26-3/4 in. dolly. Provide interior stainless steel guides or bumpers for
dolly, bottom of guide shall be minimum of six (6) inches above floor of
refrigerator. Without shelves, with one (1) 27-1/4 in. wide x 14 gauge,
type 304 stainless steel ramp, minimum of 32 cubic feet. Refrigerator shall
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-19
be complete, fully assembled and ready for use, except for installation of
ramp.
C.
Cabinet shall be all metal, welded construction, with all joints and seams
closed and sealed. All exposed edges shall be free of burrs and sharp
surfaces. All exposed welds shall be ground smooth and polished to a no.
4 finish.
1.
Exterior front, sides and door shall be 22-gauge minimum,
stainless steel type 430, no. 4 finish.
2.
Exterior top, back and bottom, shall be 22-gauge minimum
aluminized or zinc coated steel.
3.
Interior floor to be stainless steel. Interior shall be coved-corner
construction, 300 series stainless steel.
D.
Door shall be full length, self-closing and hinged on the right. Door liner
shall be smooth, seamless 22 gauge minimum stainless steel construction.
Door opening shall have full perimeter, non-conductive breaker strips and
anti-condensate heater wires. Door gasket shall be magnetic, positive
sealing and replaceable.
E.
Insulation for cabinet walls, top and rear shall consist of minimum of two
(2) inch high density, poured-in-place polyurethane foam. Floor
insulation shall be approximately 3/4 inch poured-in- place polyurethane
foam and door insulation shall be minimum 1-1/4 inch poured-in-place
polyurethane foam as specified above.
F.
Hardware shall be stainless steel or cast/forged and chrome plated. Door
shall have built-in, flush, heavy-duty, cylinder lock. Lighting shall be
provided by opening door and light bulb shall be shielded or non-shatter
type.
G.
Compressor shall be top mounted, twin cylinder, hermetic, direct drive,
air-cooled including two (2) service ports, with a capacity to maintain 35
degrees Fahrenheit temperature at 90 degrees Fahrenheit ambient.
Compressor shall be minimum 1/3 h.p, 115 volt, with automatic reset
overload protection. Compressor housing shall be stainless steel, have
adequate air circulation and be readily removable or provide easy
accessibility for service. Refrigerant shall be R-134A or Food Services
Branch approved equal and be non-explosive, non-toxic, non-flammable
and non-corrosive. An easily accessible hot gas condensate evaporator
shall be provided, including all necessary mounting hardware. Evaporator
fan shall be metal.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-20
2.13
H.
All interconnection wiring shall be concealed within cabinet enclosure. No
exposed electrical wiring shall be permitted, except the electrical supply
cord. Provide a U.L. approved min. seven (7) foot power cord with
grounded plug. Exterior thermometer shall have calibration adjustment,
be mounted in a clearly visible position and have an accuracy of +/- 2
degrees Fahrenheit.
I.
Delivery shall include an operation/maintenance manual with a parts list.
All accessories and ramp shall be delivered secured within refrigerator.
Manufacturer shall provide a manifest on outside of carton listing all
accessories contained within refrigerator.
J.
Manufacturer or his agent shall guarantee refrigerator against
imperfections of materials and/or workmanship, for a period of two (2)
years from date placed in service. Vendor shall guarantee compressor unit
against imperfections of materials and/or workmanship for an additional
period of three (3) years to be exchanged without cost to the District. All
accessories including ramp shall be provided from factory and be factory
warranted. When required, factory authorized warranty service shall be
provided within twenty-four (24) hours.
K.
Manufacturer or his assigned agent shall maintain locally an adequate
stock of repair parts, which shall be available for immediate delivery.
Refrigerator shall be unloaded and delivered inside of building, with
pallet, as directed by District representative on site.
REFRIGERATED VERTICAL MERCHANDISER
A.
Self-service, self-contained merchandiser, rear access, metal frame construction,
ETL certified for conformance to NSF-7 standards. Approximate weight, 600
pounds, dimensions per plan, maximum height 60 inches.
B.
120 volt, 1 phase, 60 hertz, electric condensate dissipater pan, Copeland
compressor, automatic defrost. 9 W standard all-angle suction fan assembly
with fan covers. Air flow back to front. Provide 6 feet long UL cord and plug.
Top light T8, 730 lamp color. Provide solar digital thermometer.
C.
One row 14 inch and one row 16 inch of solid black painted metal at 10 degree
slope, with under-shelf lights, PTM and short product stop.
D.
Interior and exterior stainless steel finish and reflective rear load doors. Casters
shall be ball style.
E.
Warranty: One year parts and labor. Five years extended compressor warranty.
Warranty shall include night cover.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-21
2.14
GAS RANGE (TWO BURNER)
A.
Manufacturer: Wolf model no. FS-2J-0-18-M, Montague model #18-5A, Jade
model JTRH-2, or equal.
B.
Description: Heavy-duty modular two-burner gas range. Each burner shall be
rated at 30,000 BTU/hr, and shall have individual pilot ignition and manual
controls. Top grates shall be heavy-duty 18” W X 27” D cast iron. 1 ¼”
diameter front gas manifold and cover assembly. ¾” A.G.A. Certified gas
pressure regulator.
C.
2.15
1.
Mount range on heavy-duty stand with chrome-plated legs. Alternate
mounting: heavy duty stainless steel base cabinet with stainless steel
adjustable legs.
2.
Overall dimensions shall be 18” wide (Max.) 38” deep X 34-36” height.
3.
Fabrication: Stainless steel front with bull nose edge. Stub back.
Provide 1 year guarantee against imperfections of materials.
1.
Vendor shall maintain mixer for a period of one year, including parts
and labor, without cost to Owner.
2.
Manufacturer’s agent shall maintain an adequate stock of repair parts.
3.
Parts shall be available for immediate delivery.
CONVECTION OVEN (DOUBLE)
A.
Manufacturer: “Montague”, Model No. 2-115A (as modified).
B.
Description: Natural gas, indirect fired design. No combustion product may
enter the baking compartment. Maximum overall dimensions of 39-1/4 in. wide
x 42-1/4 in. deep x 78 in. high (including 6” high legs.) Legs shall be adjustable
stainless steel, factory manufactured, with Bullet shaped feet. Provide round
stainless steel seismic 11 gauge minimum restraint pads. Provide two 7/16”
diameter holes located at 180 degrees. Minimum interior oven dimensions of
27”w x 27” d x 20-1/2” high. Oven shall be front serviceable. All Welds to be
rounded and ground smooth.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-22
C.
1.
Exterior finish: Front and right side shall be stainless steel. Stainless
steel exterior heat shield on non-control side. Top shall be stainless steel
or baked enamel finish, back shall be aluminized steel.
2.
Interior finish: Oven interior shall be smooth porcelain enamel, or
stainless steel. Each oven compartment to have: Painted right side and
stainless steel exterior heat shield on non-control side.
3.
Doors shall open simultaneously. Doors shall each have one view
window. Door Handles shall have tube heat shrink grips No. 3174-7.
Exterior and interior of doors shall be stainless steel with stainless steel
gaskets.
4.
Provide the following accessories:
a.
6 nickel-plated heavy-duty wire racks.
b.
Two 11 position (min.) rack guides spaced at 1-9/16 in. O.C. per
compartment. Wire racks and rack guides shall be secured inside
each oven compartment for delivery.
c.
All accessories and legs shall be provided from factory.
5.
Provide independent oven controls for each oven. Include a 60 minute
electro-mechanical timer. Electronic controls will not be acceptable.
Provide thermostat with “ovenready” indicator light. Controls shall
operate on 115 volts.
6.
Fan. Motor shall be two speed, min. ½ H.P, 7.2 AMPS per oven
compartment. Motor shall be sealed ball bearing type, provide motor
with overload protection. Motor shall be serviceable from front of oven.
7.
Power for each compartment shall be U.L. listed 6’ power cord with
NEMA 5-15P plug. ¾” AGA certified gas appliance pressure regulator.
8.
Oven burners: Manifold pressure shall be 3.5 WC. Manifold pressure
shall be set at factory. Oven burners shall be rated at maximum of
115,000 BTU’s per oven compartment. Burners shall have throttling
type thermostat that provide various levels of flame as needed. Oven
must be capable of operating without electrical power in the event of an
emergency or power failure.
9.
Pilot light: Include standing pilot with pilot shield. Pilot shall have a
reignition option (No. 28764-4) that relights pilot as needed.
10.
Certifications: Equipment shall comply with all applicable codes.
Warranty:
1.
2 years, from Substantial Completion, on imperfections of materials or
workmanship.
2.
Include parts and labor, for a period of 2 years from Substantial
Completion.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-23
2.16
2.17
2.18
2.19
2.20
3.
All accessories and legs shall be provided from factory and be factory
warranted.
4.
Warranty service shall be factory authorized.
5.
When required, service shall be performed within 24 hours.
6.
Manufacturer or vendor shall maintain locally an adequate stock of
repair parts which shall be available for immediate delivery.
HEATED DISPLAY CASE
A.
Manufacturer: Hatco #GRHD-2PD
B.
Description: Infrared heated display case, rated at 1310 watts.
MERCHANDISER RACK WITH SLANTED SHELVING
A.
Unit shall have four 54 inches high chrome-plated posts with five 24 inches
wide by 18 inches deep slanted chrome-plated wire shelves, provide 12
retainers. Bottom frame shall have a three-sided channel frame at bottom. Load
rating shall be 200 pounds per shelf and 400 pounds per mobile unit.
B.
Casters shall be 5 inches polyurethane stem/swivel casters on the back posts and
polyurethane stem/brake casters on the front posts.
METAL SHELVING FOR WALK-IN REFRIGERATOR/FREEZER
A.
Manufacturer: InterMetro, or equal, mobile cooler shelving.
B.
Description: 21" X 48" and 21” X 60” units each unit consisting of four
Metroseal 74PK2 finished posts, four 2148NK2 shelves and four #5MB stem
casters.
METAL SHELVING FOR DRY STORAGE
A.
Manufacturer: Metroseal II Super Erecta Shelf, or equal
B.
Description: 21" X 48" units each unit consisting of four Metroseal 74PK2
finished posts, four 2148NK2 shelves and four #5MB stem casters.
CUSTOM STAINLESS STEEL FABRICATIONS
A.
General: All custom fabricated stainless steel equipment shall be manufactured
by one company. All equipment shall have same general style and appearance.
B.
Materials:
1.
Stainless Steel: U.S. standard type 304, 18-8, not over 0.013% maximum
carbon. Exposed surfaces shall be polished to #4 finish.
2.
Sound Deadening Material: NSF approved, such as #Q75-1366 as
manufactured by Component Hardware Group Inc., or equal.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-24
C.
D.
Legs and Cross-bracing: Legs and cross bracing shall be stainless steel. Crossbracing shall be 1-5/16" outside diameter, legs 1-5/8". Welds shall be ground
smooth. Legs shall be fitted with a stainless steel “bullet type” foot. Foot shall
have a minimum 3/4" height adjustment. Legs shall be fastened to equipment as
follows:
1.
To sinks by means of enclosed gussets welded in place. Gussets shall be
completely enclosed sanitary stainless steel, reinforced with bushings,
and have set screws for securing legs.
2.
To metal tops and dish tables with enclosed gussets (as above) which
shall be welded to a closed stainless steel hat channel section 14 gauge,
minimum. Bracing shall be welded to underside of top.
3.
Gussets shall be all stainless steel enclosed type having a minimum 3"
diameter at top. Top shall be continuously welded to frame members or
sink bottom.
Sinks:
1.
Sink compartments and tops: shall be 16 gauge polished stainless steel,
installed in tops as an integral part of fixture. Compartments shall be
fully coved at vertical and horizontal interior corners. Where one or
more sink compartments are adjacent, partition shall be double thickness
continuously welded where sheets join at top. Multiple compartment
sinks shall be creased to insure complete drainage to waste opening.
2.
Exposed Sink Bowls: Exterior shall be polished to a #4 finish.
Underside of sinks shall be sound deadened.
3.
Provide custom fabricated sinks with twist handle waste outlets. Valves
shall be chrome plated, 2" size with 1-1/2" threaded adapter with tail
piece.
4.
Die drawn insert type sinks shall have 3-1/2" basket type waste outlets.
5.
Faucets: Refer to Section 15400: Plumbing.
6.
Sinks:
PROJECT NAME
SCHOOL NAME
a.
Three Compartment Sink: Win-Holt Equipment Group model
WS3T - 2D24-MOD, or equal, or custom fabricated. All welded
16 gauge type 304 stainless steel, with cross-bracing and
adjustable feet. Overall dimension approximately 32 inch wide
by 120 inch long. Three 24 inch wide by 27 inch deep by 12
inch deep sinks, 24 inch drain boards at each end and 14 gauge
stainless steel shelves under each drain board. Provide 10 inch
high back splash.
b.
Preparation Sink: All welded 16 gauge type 304 stainless steel,
with cross-bracing and adjustable feet. Overall dimension
approximately 32 inch wide by 48 inch long. One 24 inch by 24
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-25
inch by 12 inch deep sink, with 24 inch drain board on one end
and 14 gauge stainless steel shelves under drain board. Provide
10 inch high back splash. Deck mounted faucet, coordinate with
Section 15400, Plumbing.
c.
E.
F.
Hand Washing Sink: Universal Stainless CHS-4, or equal. 16
gauge, type 304 stainless steel, skirted, 12” x 10” x 6” bowl with
integral 7 inch high backsplash. Provide soap and towel
dispensers.
Service Counter: One-piece, stainless steel, 14 gauge top, with 10 inch high
backsplash. Reinforce under-side with closed stainless steel hat sections welded
into place (so tops can support heavy weights without deflection). Cross
bracing shall not be more than 30" on center. Apply sound deadening material
to underside of top after reinforcement sections have been fastened.
1.
Assembly: All seams and joints shall be shop welded or soldered;
materials 18 gauge or heavier shall be welded. . Welds shall be ground
smooth and polished to match original finish. Field joints in tops, where
required shall be made sanitary, tight, leak-proof, and without open
seams. Join seams by welding or with properly designed draw fastening
trim strips, unless otherwise indicated. Butt joints made by riveting
straps and filling with solder will not be accepted. Lead solders shall not
be used where surface may come into contact with food.
2.
Provide 14 gauge stainless steel continuous under shelf.
Stainless Steel Work Table, Mobile: 48 inch long by 30 inch wide by 34 inch
high, 14 gauge top, type 304, # 4 finish, stainless steel work tables on 4 casters,
with 2 wheels locking. Die formed with welded corners and full length hat
channels bracing. Feet shall be Stainless steel tubing with adjustable bullet feet.
Provide 14 gauge, stainless steel under-shelf and one 21 inch wide by 21 inch
deep minimum by 6 inch high drawer at each table, mounted in a stainless steel
enclosed frame housing.
1.
Drawers: Mount drawers on 14 gauge interlocking channel supports.
Suspension shall be large size quiet ball bearing wheel. Provide stops to
prevent drawers from being pulled out of fixture. Slides shall be
supported so that drawers may be pulled out a minimum of 2/3 its length
and support heavy loads without deflection. Drawers shall remove easily
without use of tools and shall be self closing. All drawers shall have a
removable 20 gauge stainless steel insert pan with coved corners. Fronts
shall be stainless steel double-cased with recessed pulls.
2.
Casters: Heavy duty, with ball bearing disc wheels and replaceable
grease-proof rubber, neoprene or polyurethane tires. Wheels shall be 5
inch diameter, unless specified otherwise, with minimum tire tread width
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-26
of 1-1/2", capacity 250-pounds. Provide pressure type grease fittings,
tread guards, and polished plated finish.
G.
H.
I.
2.21
Backsplashes, Edges and Ends fabricate as follows unless otherwise indicated:
1.
Tops including their respective backsplashes and turned-up-edges, shall
have bends a minimum of 1/2" radius.
2.
Provide 2" return to wall: Top of return shall have a 30° slope. Crimp
top of return to accept vinyl plastic sealing gasket. If backsplash is tight
against wall, seal with silicone sealant.
3.
Marine edges: Unless otherwise indicated shall be 5/8" deep, provided
1-3/4" facing. Crimp facing with a 45° angle. Rolled edges shall have
1-3/4" diameter corners. Bullnosed edges shall have 1-3/4" diameter
corners.
4.
Ends of all fixtures, backsplashes, and shelves, shall be filled by forming
metal or welded sections. Entire back of fixture shall be flush to walls
or adjoining equipment.
Stainless Steel Miscellaneous Fabrications:
1.
Wall Flashing and Utility Chases: 20 gauge stainless steel, of height as
indicated on drawings. Utility chases shall be provided with caps.
2.
Corner Guards: 14 gauge stainless steel; 48 inch high by 2-1/2 inch by 21/2 inch, or as indicated on drawings. Mount on top of finish floor
coved base. Secure to walls with flat head stainless steel screws and
water resistant adhesive.
3.
Pot Rack Shelves: 12 inches deep by 6 feet long, 16 gauge stainless
steel, mount on wall with 14 gauge brackets. Provide 15 stainless steel S
hooks.
4.
Perimeter Trim Around Kitchen Hood and Walk-In Ceilings: 20 gauge 3
inch by 2 inch angle, or as indicated on drawings.
5.
Over Shelf: Size and shape as indicated on drawings, 16 gauge stainless
steel. Mount on wall with 14 gauge brackets.
Fasteners: Exposed screw or bolt heads will not be permitted, including wall
flashing. Rivets, if specified, shall be counter-sunk flush and of same material
as pieces being joined.
STAINLESS STEEL MOBILE HOT FOOD MODULE
A.
Mobile hot well module counter shall be NSF, UL, ANSI approved. 14
gauge 304 stainless steel, #4 finish; seamless, bull-nose edge turned down to
2 inches, all corners ground and polished. Provide with (2) two individual
die-stamped 12 inches by 20 inches top openings with (2) two 12 inches by
20 inches NSF approved, insulated food warming wells installed.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-27
B.
Exterior dimensions shall be as indicated on the drawings, with a maximum
of 30 inches counter height above finish floor.
C.
Warming wells shall be mounted in die stamped openings with high
temperature silicon sealed to meet NSF standards. Each hot well shall be
individually controlled with a true thermostatic control mounted on
employee side of counter to maintain food at serving temperature . Heating
unit shall be rated to maintain food at between 141º F and 165º F. Heating
shall be self-contained dry heating and not require the use of a floor sink to
discharge. Warming wells shall be mounted in the counter top so as to
allow an approximate 6”-wide landing surface on the customer side of
counter top to accommodate dished products.
D.
Provide an UL approved eight (8) eight foot power cord.
E.
Tray slide shall be 6 inches to 9 inches solid, seamless, surface mounted
on customer side with stainless steel fold down brackets with concealed
fasteners. Tray slide shall be mounted at 28 inches above finish floor.
F.
Sneeze Guard shall be ¼” tempered glass or Plexiglas framed in stainless
steel with 12 inches wide, 14-gauge stainless steel top shelf with rolled
edges. S neeze guard tube stands shall be extruded or die-cast with anodized
or powder coated finishes. Sneeze guards shall be NSF approved and
comply with Cal Code and shall provide a sufficient opening between
downward side of sneeze guard and the top of serving counter on the
customer side to permit the customer to pick up the plated product and place
on tray slide.
G.
Underside of 12 inches stainless steel shelf shall be equipped with
incandescent bulb lights to illuminate the counter top. Light bulbs shall
have protective coating that meet NSF standards against food contamination
in the event of breakage. Sneeze guard lights shall have separate on/off
switch mounted on employee side of mobile counter.
H.
Front and both sides of body shall be a design of laminated plastic, color
as selected by Architect. Body shall have recesses for decorator panels
filled with laminates as to give the counter unit a professional restaurant
appearance. Storage shall be open.
I.
Casters shall be 4 inches and be rated for 600 pounds. Two casters shall be
fixed and the other two shall have swivels. All four casters shall have locks.
J.
Manufacturer or his assigned agent shall guarantee the mobile food service
counter against imperfections of materials and/or workmanship, including
parts and labor for a period of (1) one year from date placed into service.
Factory authorized warranty service shall be performed within twenty-four
(24) hours.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-28
K.
2.22
All materials and workmanship shall be rendered as to give the Utility
Counter a professional restaurant appearance. The Hot Well Module shall
replicate the overall appearance of the Utility Counter and Cash Stand, and
shall be of the same Manufacturer and Line.
MOBILE CASHIER STAND
A.
Mobile cashier stand shall be NSF, UL, ANSI approved. Framing shall be
concealed fully welded stainless steel or galvaneal steel. Frame shall support a
stainless steel-lined interior storage space open on the employee side, with an
adjustable stainless steel storage shelf. Counter shall be 14-gauge 304 stainless
steel, #4 finish; seamless, bull-nose edge turned down to 2 inches, all corners
shall be ground and polished. Counter shall have a 2 inches grommet for a cord.
B.
Exterior dimensions shall be as indicated on the drawings, with a maximum
of 30 inches counter height above finish floor.
C.
Front and both sides of body shall be a design of laminated plastic, color as
selected by Architect. Body shall have recesses for decorator panels filled
with laminates as to give the counter unit a professional restaurant
appearance. Storage shall be open.
D.
Tray slide shall be 6 inches to 9 inches solid, seamless surface mounted on two
sides with stainless steel fold down brackets with concealed fasteners. Tray
slide shall be mounted at 28 inches above finish floor.
E.
Casters shall be 4 inches. Two casters shall be fixed and the other two shall
have swivels. All four casters shall have locks.
F.
Manufacturer or his assigned agent shall guarantee the cash stand mobile
cashier against imperfections of materials and/or workmanship, including
parts and labor for a period of (1) one year from date placed into service.
Factory authorized warranty service shall be performed within twenty-four
(24) hours.
G.
All materials and workmanship shall be rendered as to give the cash stand a
professional restaurant appearance. The cash stand mobile cashier shall
replicate the overall appearance of the Utility Counter and Mobile Hot Well
Module, and shall be of the same Manufacturer and Line.
PART 3 - INSTALLATION
3.01
GENERAL
A.
Food service equipment shall be installed strictly in accordance with approved
shop drawings and manufacturers' instructions.
B.
Installation of all cooking equipment shall comply with applicable codes, for
each type, of equipment indicated. Compliance with all installation
requirements shall be sole responsibility of Installer.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-29
C.
3.02
Install equipment level, and securely fasten fixed equipment in place.
OPERATIONAL TESTS AND INSPECTION
A.
Request facility inspection by Environmental Health authorities and other
jurisdictions responsible.
B.
Prior to Substantial Completion, operate and test refrigerator and freezer
equipment and systems for at least 14 consecutive days to demonstrate
satisfactory overall operation as a completed unit.
3.03
1.
Notify IOR at least three days in advance of start of testing.
2.
Tests shall commence after preliminary balancing and adjustments to
equipment and systems to ensure proper operating condition.
3.
Repair or replace defective work.
SEISMIC RESTRAINTS FOR EQUIPMENT AND FIXTURES
A.
3.04
Fixed equipment and fixtures shall be anchored and secured to structural
members according to requirements current CBC.
FINAL CLEANING
A.
3.05
Clean, sanitize and have ready for operation all food service equipment and
fixtures at time of Environmental Health inspections and at time of turn over of
facility to OWNER.
CLEAN UP
A.
Remove all debris and rubbish from premises and legally disposed of.
B.
Equipment shall be clean and ready for use when turned over to Owner.
3.06
1.
Protection of completed and cleaned work shall be responsibility of
Kitchen Equipment Supplier.
2.
Include existing-reset equipment as listed in specifications.
ADJUSTMENT OF EQUIPMENT AND DEMONSTRATION
A.
Equipment shall be tested for leaks, poor connections, inadequate or faulty
performance. Adjust and correct, if necessary; proper operation.
1.
B.
Thermostatically controlled equipment and equipment with automatic
features shall be operated for 14 days to prove controls are functioning
as intended. Walk-in refrigerators and freezers shall be turned on and ran
for a minimum of fourteen days.
At a time and date, as selected by Owner, Supplier shall demonstrate equipment
for Owner. Demonstrations shall be conducted by factory trained engineers of
various equipment manufacturers and shall be done in two stages: First
demonstration shall be for Operations Branch representative. Second for
Maintenance personnel. A representative of Kitchen Equipment Supplier must
be in attendance at both demonstrations.
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-30
C.
Refrigeration equipment shall be run as a minimum of three days duration
before acceptance.
END OF SECTION
PROJECT NAME
SCHOOL NAME
03/20/2008
FOOD SERVICE EQUIPMENT FOR ELEMENTARY SCHOOL
SECTION 11402-31

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