Appendix 1k: Food Service Equipment

Appendix 1k: Food Service Equipment

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Contract Documents

GENERAL

Prior to submitting a proposal the Bidder is to examine the following documents which will become part of the contract:

Instructions to Bidders/Bidding and Contract Requirements and Division 1 – General

Requirements

Foodservice Equipment Specifications including:

.1 General Conditions

.2 Products

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Itemized Equipment Specifications including details

Itemized Equipment Bid List and Summary

Foodservice Equipment Drawings

The General Conditions will be deemed to be part of the Contract Documents and are to be read in conjunction with said documents.

No delay and/or claims for extra expense on the part of the Foodservice Equipment

Contractor (FEC), or their subcontractors, will be accepted for non-compliance with this section.

All contract documents of all trades for this Project are complementary and the FEC is to be familiar with all related documents.

The most recently issued documents take precedent over previous issues of the same or similar documents.

Project is LEED associated - FEC is to be familiar with all related documents

CERTIFICATES AND LETTERS OF ASSURANCE

Bidders are to provide Letters of Assurance for the Fire Suppression System(s) and a

Certificate for Seismic Restraint compliance.

.1 Letters of Assurance, signed and sealed documents/drawings are to be supplied by the applicable engineer, and to state that the installation and design meet all local, provincial, and federal relevant codes. Approved forms BCBC Schedule B-1, B-2 and C-B.

.2 Letters of Assurance and Certificate for Seismic Restraint compliance are to be supplied from the applicable engineer, and to state that the installation and design meet all local, provincial, and federal relevant codes.

.1 Submitted shop drawings are to note that equipment conforms to Seismic

Restraint guidelines. FEC to ensure applicable shop drawings are signed and sealed by the appropriate certifying engineer.

Bidders are to use jurisdiction latest applicable form where required

Bidders are to allow for cost to obtain such Letters of Assurance for the Fire Suppression

System(s) and Certificate for Seismic Restraint compliance within Pricing.

LEADERSHIP IN ENERGY AND ENVIROMENTAL DESIGN (LEED) REQUIREMENTS

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

For Information; the Foodservice Contractor is to be aware of the following and to incorporate LEED requirements, including but not limited to Energy Star or equivalent/similar standards, where possible

The Foodservice Contractor is to verify LEED Rating to be attained for this project

This Project has been registered with the Canadian Green Building Council (CaGBC) in pursuit of attaining a LEED Rating. Refer to Division 1 General Conditions, LEED Rating

System, the LEED Reference Guide (Canada – NC Version 1.0, December 2004), and the

LEED Reference Guide Addendum (Canada – NC Version 1.0, September 2007).

Trade Contractors must comply with Division 1 – General Requirements, specifically Special

Environmental Requirements and Project Waste Management, in order for the project to achieve a LEED Rating. Trade Contractors shall be fully aware of all strategies available to achieve the maximum credits for the following LEED credits:

.1 Erosion & Sedimentation Control

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Project Waste Management

Recycled material and product content

Regional materials and products

.5 Indoor Air Quality (IAQ) Data / Low-emitting materials (VOCs)

Trade Contractors must inform the Consultant of any discrepancies between this Section and Section 11400. In the event of a contradiction between sections, Section 11400 shall govern, unless written approval is obtained from the Consultant

All Trade Contractors must submit to the Contractor LEED Coordinator all LEED required documentation, data sheets, product information, product and material MSDS sheets for the credits listed above in accordance with Division 1 – General Requirements

After tender award, all Trade Contractors shall select a primary LEED coordinator to attend a LEED orientation meeting in accordance with Division 1 – General Requirements

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INSTALLATION COST

FEC is to include within their installation price for separate installation time for the Exhaust

Hoods, Canopy’s, Floor Drain Pans and Walk-in Assemblies, etc. as required by the GC .

ALTERNATES

Bidders are to submit Bids based on the equipment, materials, and components as specified in the specifications and drawings.

Trade names and drawings used in the specification are for the purpose of showing size, construction, material, finish, and operation of the equipment required.

The following terms are utilized:

.1 “Approved Equal,” which specifies that other manufacturers listed shall conform to all specific features of the prime specification

.2 “Approved Alternate”, an open ended specification where two or more manufacturers produce comparable quality and function products, with little or no utility, installation or performance modifications required

Bidders are required to apply no later than seven (7) business days before the Closing Date, in writing to the Architect, for the approval of alternate equipment to the specification.

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Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

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Full data and brochures, are to be submitted on alternates offered.

The Owner/Consultant reserves the right to accept or reject any proposed alternate without explanation. The Consultant shall be the sole judge of the quality and acceptability of the alternate offered.

Approval of an alternate applies to this project only. If materials or equipment of lesser value than those specified are substituted without written permission from the Owner/Consultant they shall be removed and replaced with the materials or equipment specified at the Bidders expense.

The Bidder is to bear all additional costs incurred due to dimensional or field utility changes incurred as a result of the acceptance of alternates.

All costs to revise services, rough-ins, existing site conditions for equipment that noted as an approved equivalent that the FEC elects to use are to be borne by the FEC

SPECIFICATIONS

For the convenience of administration the Specifications have been divided into an Itemized

Equipment Section, this in no way relieves neither the FEC nor any of their subcontractors or suppliers of their responsibility.

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DIMENSIONS

The FEC is to verify any and all dimensions shown on and noted in the Contract Documents with specified equipment and the site. FEC will be held responsible for any errors resulting from their failure to exercise such precautions.

The FEC is to verify any and all dimensions of existing works or structures from actual work or structure prior to ordering material, equipment or supplies. FEC will be held responsible for any errors resulting from their failure to exercise such precautions.

SITE CONDITIONS

Visit the site and become fully informed of any and all existing site conditions.

Notify the Consultant, Owner and the General Contractor in writing if it is in the FEC’s opinion that the site is not adequate to ensure proper installation and protection of the equipment. Notification to be in writing with sufficient time to correct measures, by others, to meet the installation schedule.

Abbreviations

GENERAL

.1 The following is a list terms and their commonly used abbreviations used throughout these

Contract Documents:

Above finished floor

American Iron and Steel

Institute

American National

Standards Institute

American Society for

Testing and Materials

American Society of

Heating, Refrig. & Air

Conditioning Eng.

AFF Fiberglass Reinforced Panel FRP

FEC

Contractor ga.

I.D. kW

MC

ASHRAE millimetre mm

National Fire Protection Assoc. NFPA

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QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

American Society for

Mechanical Eng.

American Woodwork

Manufacturers Assoc. of

Canada

ASME National Sanitation Foundation

AWMAC Not

Not in contract

Not to scale

Association

British thermal unit

Assoc. phase

BTU Plumbing Contractor

BTU per hour BTUH Poly vinyl chloride

Canadian Gas Association CGA Refrigeration

Canadian Electrical

Manufacturers Association

CEMA

Typical

Canadian Standards

Association. complete with degrees Celsius o c/w

Underwriter’s Laboratories of

Canada volts diameter Dia.

Electrical Contractor EC

NSF

N/A

N.I.C.

N.T.S. ph

PC

PVC

Ref. or refrig. typ.

ULC v

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Scope of Work

GENERAL

Provide and perform all labour, materials, tools, plant, crating and uncrating, delivery, distribution, assembly and set-in-place necessary for the supply, installation, and completion of all the foodservice equipment in strict accordance with the Contract Documents and local codes including, that which is reasonably inferred. Equipment to be supplied, assembled and set-in place ready for final connection by the Electrical and Mechanical trades. FEC to clean, test and demonstrate the equipment following the completion of all connections. No extra charge will be allowed for items or situations that the FEC should have been familiar.

Ensure satisfactory delivery, installation and operation of equipment.

Provide and assume responsibility for the construction safety at the Project Site and for compliance with the rules, regulations and practices required by the authorities have jurisdiction.

Supervise and provide required instructions for work to be performed by other contractors in connection with requirements for all equipment under this section.

.1 Coordinate all Work with that of other Trades, including the monitoring of the electrical and mechanical service connections.

Deliver equipment to the site pre-assembled with fittings pre-installed where possible, except when limited by size and transportation.

.1 Coordinate with the applicable trades for the separate installation date of the hood(s) and walk-in boxes.

Equipment located against a wall or column is to be installed tight to same and sealed with silicone sealer or stainless steel filler strips. If building components prohibit locating equipment tight to wall provide stainless steel fill strips to close up openings around top, sides and base

Confirm all sizes shown with Owner supplied equipment, i.e. trays, bun pans, insert pans.

No extra will be allowed for a change in the size from those noted.

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

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Provide service access areas on custom equipment requiring electrical or mechanical work, with access to common point connection points.

Provide all inserts, anchors, sleeves, bolts and similar items required to be attached or built into the building components to provide proper anchorage of equipment. Provide all necessary templates, instructions, direction and coordination of such items.

.10 Test, clean and adjust all equipment as required to provide a first class condition facility in working order.

.11 Do not supply any equipment to the site until the area in which it is required is completed and ready for equipment, or adequate secure storage is available, as coordinated by the

General Contractor.

.12 Arrange and assist in demonstration of all factory demonstrations of all manufactured equipment.

CODES AND REGULATIONS

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All work and materials are to be in accordance with the latest rules, codes and regulations of agencies and/or authorities having jurisdiction.

The Contract Documents shall govern whenever they require larger sizes or higher standards than are required by regulations.

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The regulations shall govern whenever the Contract Documents require something that will violate the regulations.

When seismic regulations are applicable, all equipment is to be fabricated and installed in accordance with those regulations. All seismic requirements are to be shown on all submittals. The FEC is to submit requested information to the agencies or authorities having jurisdiction.

No extra cost will be accepted for furnishing items required by the regulations, but not specified and/or shown on the drawings.

Rulings and interpretations of the authorities having jurisdiction are to be considered part of the regulations.

Refer to applicable Division section for project waste management requirements

ELECTRICAL – BY FOODSERVICE EQUIPMENT CONTRACTOR

Provide all equipment in this section complete in its operation, including internal wiring for equipment control panels, controls, junctions, cords and plugs, contactors and receptacles required by the specifications.

.1 All wiring and conduit to be pre-installed where specified so that only the connects, inter-connections and components listed in Work by Others and indicated on the applicable foodservice drawings are required to be performed by others on the site.

Provide electrical components in accordance with the components being used on the balance of the Project.

.1 Coordinate with the other trade for receptacles supplied and installed by them to ensure compatibility with specific plugs provided. FEC is responsible to make any changes necessary to cords and plugs for lack of such coordination.

For custom fabricated equipment the FEC is to coordinate with the applicable trade for access to service runs. The FEC is responsible to coordinate runs as to not interfere with the complete operation of the unit(s) and for the concealment of the service runs.

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

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FEC to provide integral disconnect switches where noted.

FEC to coordinate interconnection wiring runs with EC.

FEC to provide and install adequate low water cut-off protection for electrically heated water tanks, pans, etc. as specified.

All machinery is to be isolated as required to prevent objectionable noises or vibrations.

On custom equipment where receptacles are shown to be supplied by the FEC, the FEC is to supply such, and set them integrally in place with conduit extended from the box to a position accessible by the EC.

Where custom equipment must be installed in more than one piece the FEC shall coordinate with the EC for the interconnection(s) as required to make equipment complete. The FEC is to ensure no excessive line runs and adequate service chases to perform such work.

MECHANICAL & PLUMBING – BY FOODSERVICE EQUIPMENT CONTRACTOR

Provide all equipment in this section complete in its operation, including all valves, fittings, components and controls required by the specifications.

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.1 All piping, manifolds, drains and fittings to be pre-install and pre-plumbed as specified so that only the connects, inter-connections and components listed in

Work by Others and indicated on the applicable foodservice drawings are required to be performed by others on the site.

Provide suitable pipe slots, chases and/or do all drilling, punching and cutting of equipment required to provide access for MC/PC connections and/or runs.

.1 Work performed on the site shall be at the same level as if done in the shop.

Ensure proper clearance for cleaning, coordinate with MC/PC that all horizontal piping lines are run at the highest possible elevation above the floor.

Provide to the PC all faucets with aerators and replaceable seats as specified and check valves as required to prevent cross flow, to be installed by the PC.

.1 All faucets are to be of like manufacturer.

Insulate all indirect waste piping from ice bins, ice pans or similar items to prevent condensation.

Provide easy access in fixtures to all hub drains, funnel floor drains, and floor sinks.

Provide and install all steam coils as specified ready for connection by others.

Supply and install adequate low water cut-off protection for all gas heated water tanks, pans, etc.

.9 Provide and install fire suppression systems as required by code and for equipment noted and specified. Supply gas shut-off solenoid valves for installation by MC. Provide remote manual pulls a required by code and install same.

.1 FEC to obtain Letter of Assurance for certification of system installation as outlined in the Contract Documents.

.10 Where custom equipment must be installed in more than one piece the FEC shall coordinate with the PC for the interconnection(s) as required to make equipment complete. The FEC is to ensure no excessive line runs and adequate service chases to perform such work.

REFRIGERATION – BY FOODSERVICE EQUIPMENT CONTRACTOR

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Provide and install all cooler and freezer rooms/walk-ins and reach-in refrigerator/freezer units. Units to be completely operational with properly sized refrigeration systems, including components.

.1 Provide all components necessary for a completely operational and properly sized system.

All refrigeration work to be installed by certified installers and to comply with all applicable regulations in affect, and to comply with the latest ASHRAE standards and the latest CFC regulation.

Confirm and be responsible for the acceptability of the location of the remote refrigeration condensing units as specified, for ambient temperature, noise and accessibility.

.1 If the location is determined to be unacceptable for any reason advise the General

Contractor/Owner/Consultant and request direction in writing.

CHANGES IN WORK

No changes in the work shall be instigated without an approved written order signed by the

Owner.

No claim for a change in the Contract Price or change in the Contract time is valid unless there is an approved written order signed by the Owner.

Coordination With Others

GENERAL

Coordinate and cooperate with the General Contractor in providing all information required by others for the proper connection and completion of the installation.

CORRESPONDENCE WITH OWNER

Refer to Division 1 for requirements

All correspondence from the FEC to the Owner or General Contractor is to be copied to the

Consultant

MEETINGS

Refer to Division 1 for requirements

Arrange and attend an initial meeting with the General Contractor to discuss responsibilities relating to the Project

Attend meetings as requested by the General Contractor to coordinate foodservice aspects of the project with other trades

Provide confirmation of workers on site at any given time, if so requested by the General

Contractor

CONSTRUCTION SCHEDULE

Refer to Division 1 for requirements

The FEC is required to meet the construction schedule as set out or re-defined by the

General Contractor

The FEC is required to coordinate with the General Contractor a separate installation date for the exhaust hood(s), ventilation assemblies and the boxes

DISPUTES

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Refer to Division 1 for requirements

Related Work By Others

GENERAL CONTRACT

Preparation and finishing of all building surfaces, openings and areas required for the

Foodservice Facility.

Provide all slab work as noted on the applicable drawings, including masonry curbs or bases, floor depressions, openings for pass-through units, insulation and finished floors for walk-in rooms as indicated. Provide and install all expansion joint materials for the perimeter or walk-in rooms. Slope floor in cart washing and dishwashing areas to area drains.

Provide additional support components as shown on applicable drawing(s) for wall or ceiling hung equipment.

Provide installation of FEC supplied floor drain pans, including leveling grout.

Provide and set sleeves and conduit as required, as well as any related core drilling or flashing for refrigeration or beverage system lines.

ELECTRICAL

EC to provide the installation of all electrical services, the final connection of service to equipment, the supply of rigid conduit and junction boxes where exposed, the wiring from disconnects and switches to the power source, the interconnections indicated, and the wiring of fittings and controls supplied with equipment as called for on the applicable

Contract Documents.

EC to provide wiring and conduit with adequate breaker protection, the supply of any disconnects or lockout devices, motor controllers, contactors, junction boxes, receptacles, etc. not supplied with the equipment.

Provide interwiring of Fire Suppression Systems, Ventilator Controls, fire alarm systems and cooking equipment shutdown devices.

Provide interwiring of Refrigeration Systems from condensing units to evaporators, fan motors, interior lights, time clocks, coil defrost, thermostats, solenoids, drain line heaters, and door heaters for applicable units. Coordinate with the FEC for service runs.

Supply, install and coordinate with the plumbing contractor for the heat trace on the freezer evaporator line.

Rough-in and capping-off of services noted as Future.

Connection of all Owner supplied equipment.

Perform rough-in services as shown on the FEC supplied drawing(s).

MECHANICAL/PLUMBING

Provide the installation of gas, steam, water, drains, ventilation, and exhaust as called for on the applicable Contract Documents. Including all interconnections and final connections, and the installation of valves and fittings supplied with the equipment.

Provide all isolating valves on each water, gas, steam supply and backflow preventers, check valves, clean-out line strainers, pressure reducing valves and shock absorber as required for the final and proper connection of the equipment.

PC to mount FEC supplied faucets with aerators and replaceable seats. PC to coordinate with the FEC for the placement of such.

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

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Provide and install all hand sinks, janitor sinks, and water fountains as noted on the drawings.

Provide and install all required ventilator ductwork and components as required. Including final connection to ventilators, hood, and canopies as noted.

Provide all floor drains where required.

Provide and install all piping sleeves for services requiring such.

Rough-in and capping-off of services noted as Future.

Connection of all Owner supplied equipment.

.10 Perform rough-in services as shown on the FEC supplied drawing(s).

Not In Contract Equipment

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GENERAL

The FEC is to coordinate with other suppliers of equipment to confirm conformance with the design and line runs.

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The FEC is to obtain and coordinate utility requirements for Owner supplied equipment.

The FEC is to coordinate with the GC for the placement of services for future equipment.

Services are to be noted on FEC rough-in drawings.

CLEANING AND REFURBISHING

GENERAL

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Cleaning – where noted within the contract documents’ cleaning refers to the ‘construction cleaning’ of equipment to be reused

.1 Construction cleaning, for the purposes of the foodservice equipment, refers to the general cleaning practices of the industry for equipment within the construction area of a project. Equipment is to be surfaced cleaned and degreased. Wiping and power washing are accepted practices

Refurbishing – where noted within the contract documents refurbishing refers to the removal of the equipment from the site, heavy duty cleaning/degreasing of the equipment, full inspection of the equipment, dismantling of equipment and cleaning/degreasing to an

‘almost new’ visual condition

.1 The FEC is to inspect the equipment and to provide written notification to the

Foodservice Consultant /Owner of any parts requiring repair or replacement. Such repair work is to be covered under the Cash Allowance unless otherwise noted.

Submittals

GENERAL

Refer to Division 1 for requirements

All required submittals are to be submitted to the Consultant for design conformance review.

.1 Review by the Consultant/General Contractor of submittals is a general procedure only and does not relieve the FEC of the responsibility to furnish equipment in compliance with the design documents, applicable code and regulation verification of utilities with equipment requirements, verification of all dimensions of equipment and building conditions or reasonable adjustments due to deviations.

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HAIDA GWII

Queen Charlotte, BC, Canada

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Unless specifically directed in writing the FEC is not to proceed with any part of the Work until the Consultant has reviewed submittal(s) for that item.

The FEC will be required to identify on submittals installation in accordance with the

SMACNA Guidelines for Seismic Restraint of Commercial Kitchen Equipment. It is the responsibility of the FEC to confirm such requirement with the authorities having jurisdiction.

.1 FEC to ensure applicable shop drawings are signed and sealed by the appropriate certifying engineer.

The FEC shall provide the Fire Suppression System drawings to have a Seal & signature from a qualified registered engineer or site tested or has a letter of assurance on completion of the installation. It is the responsibility of the FEC to confirm such requirement with the authorities having jurisdiction.

.1 FEC to ensure applicable shop drawings are signed and sealed by the appropriate certifying engineer, as required by the authorities having jurisdiction

MANUFACTURED EQUIPMENT BROCHURES & PRODUCT DATA

Supply six (6) copies of all manufactured equipment. Each set of securely bound brochures is to be noted with item numbers corresponding with the itemized equipment list, in numerical sequence, marked to show quantity, model numbers, special construction, and accessories.

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Provide manufacturer’s brochures and Material Safety Data Sheets (MSDA) highlighting the stated VOC emission for each product used in the building

Recycled Content: Provide a listing of the recycled content materials and products and show their cost and percentage(s) of post-consumer and/or post-industrial content per unit of product

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Indicate location of manufacturing facility; indicate distance between manufacturing facility and the project site

Indicate location of extraction, harvesting and recovery; indicate distance between extraction, harvesting and recovery and the project site

After review by the Consultant provide the number of sets deemed necessary by the

General Contractor for distribution.

SUBMITTALS/SHOP DRAWINGS

Refer to Applicable Architectural Section

Drawings prepared by the Consultant note basic equipment design intent only. It is the responsibility of the FEC to prepare shop drawings which illustrate clearly the FEC’s understanding of the design intent, to describe thoroughly the methods of fabrication, materials and components being used, and to indicate any special procedures proposed in the process of assembly, delivery and installation.

The Consultant’s design drawings are not to be reproduced, manually or by computer methods for use as the FEC’s shop drawings under any circumstances. The design and specifications remain at all times the exclusive property of the Consultant.

.1 FEC can obtain written authorization and electronic files of the drawings from the

Consultant only, and no other party, for a nominal fee.

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Provide a fully dimensioned drawing of each piece of custom fabricated equipment identifying all components, material and gauges, edges and construction details, and provide schematic diagrams of any pre-wiring or pre-plumbing incorporated as part of the work. Indicate on the submittal any related equipment. Drawings to be provided at not less than 1:20 scale or in isometric.

Provide a fully dimensioned drawing for any custom engineered equipment not provided with standard installation information and specifications such as walk-in boxes, ventilators/hood/canopy, utility distribution centers, floor pans, etc. Note service connections and interconnections for electrical and plumbing requirements, dimensions and installation requirements. Coordinate with all others any information not supplied on the site

.1 Provide shop drawings for the refrigeration system in accordance with Applicable

Architectural Section

Provide roughing-in and connection drawings to note critical dimensions, locations of floor depressions, screeds, service sleeves, sumps, bases and curb, wall openings, equipment locations, structural detail for mounting foodservice equipment, requirements for services, for all equipment specified. Drawings are to note services for equipment to be installed including approved alternates accepted, and N.I.C. equipment. Drawings to be provided at not less than 1:50 scale.

.1 In the event that the rough-in has been completed prior to the award of the contract, check the existing facility and furnish all equipment to suit building conditions and utilities. No extra charges will be allowed for utility changes to fit equipment during installation and connection.

After review by the Consultant provide the number of sets deemed necessary by the

General Contractor for distribution

SAMPLES

Provide sample(s) for approval where requested. Sample(s) to be labeled with Item number, project name, manufacturer, model number, contractor’s name, pattern, etc. Sample(s) are to be provided at no additional cost.

Provide sample(s) in accordance with Applicable Architectural Section.

SUPPLY OF CRITICAL MATERIALS

Provide proof of ordering to the General Contractor/Consultant for critical delivery items or any item as requested by the General Contractor/Consultant.

OPERATION AND MAINTENANCE MANUALS

Refer to Applicable Architectural Section for quantity.

Provide manuals to the Owner containing all necessary operating instructions, maintenance instructions, parts lists and warranty cards, for all manufactured and custom fabricated equipment prior to start-up of the equipment. Manuals are to labeled with item numbers that agree with the plan, be in numerical sequence and be securely bound.

Each manual is to contain a covering page listing the name, address, telephone number, and fax number of the FEC and, if available, an after-hours service number. In addition the current name, address, telephone number, and fax number of all service agencies and equipment representatives is to be listed corresponding with each manufacturer listed.

RECORD DRAWINGS

Refer to Applicable Architectural Section for requirements

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FOODSERVICE - GENERAL CONDITIONS

DIVISION 11

Section 11401

Following Substantial Completion the FEC is to provide one (1) set of ‘As-Built’ drawings for the installed equipment layout to the General Contractor.

‘As-Built’ Drawing(s) are to note the FEC’s identification and date of record.

Foodservice Equipment Contractors Use Of The Site

GENERAL

Refer to Division 1 requirements

Coordinate with the General Contractor the areas of secure storage and work usage, and the operation of workers and equipment. The General Contractor will have complete jurisdiction over the entry of the FEC’s staff and vehicles to the site. The FEC is to arrange for and pay for any security required for performing work outside usual working hours

FEC to enforce any Owner instructions or jurisdictional codes required for the site. Including health, safety, loss prevention, signs, and advertisements. No dangerous goods are permitted on the site without the written permission of the General Contractor

Prepare, maintain and keep clean areas of work. Debris is to be removed from the work areas periodically. No accumulation of debris will be accepted

Provide for the repair of any and all damage to the site from the result of the installation of the equipment and the removal of debris from the areas

Confirm on the site that all access routes for machinery, equipment and personnel.

Coordinate with the General Contractor for timing of wall erection, doorjamb installation and other components that may limit the clean installation of equipment. Should any building feature need to be removed due to incorrect information supplied by the FEC the cost shall be borne by the FEC.

Handle, store and protect all materials, equipment and components in accordance with the instructions and recommendations of the applicable manufacturer or supplier. Items to be kept clean, dry, and free from deterioration or damage. Lost goods or damage to goods, which occurs prior to final inspection, is the responsibility of the FEC

Protect all surfaces and finishes from construction operations. Remove such protection as required to perform testing and start-up of equipment.

It is the responsibility of the FEC to coordinate the scheduling of delivery of equipment to the site with the General Contractor. Failure to obtain material or equipment to meet the

Construction Schedule will not be accepted as a basis for substitutions.

Approvals

GENERAL

The FEC is to fully comply with, apply for, obtain and pay for all necessary installation permits, inspections certificates, letters of assurance and labels of approval, required for this

Project by authorities having jurisdiction over the Work or as required under the specifications for the Foodservice Equipment, and submit same to the Contractor prior to final payment.

The FEC will supply to the Contractor copies of all applications for, permits, inspections and/or tests.

Should any equipment require on-site testing the FEC is to coordinate times with the

General Contractor and the Owner. A written report of each test is to be supplied to the

General Contractor/Consultant.

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DIVISION 11

Section 11401

.1 Should testing show deficiencies in the workmanship or materials the equipment is to be replaced and the test redone. Costs for such are to be borne by the FEC.

All costs for approvals are to be borne by the FEC.

Progress Claims

SUBSTANTIAL PERFORMANCE OF WORK

Prior to final inspection of the Work carefully inspect the work to ensure that all work is complete and all deficiencies have been corrected.

Inspections And Deficiencies

GENERAL

Any deficiency in the work or materials noted by the General Contractor, Owner or

Consultant following substantial completion of the Work is to be corrected. The FEC is to commence with correction within seven (7) days of receiving notice of the deficiency.

If materials are not available to meet the deadline the FEC is to notify the Owner or General

Contractor and the Consultant of the delay. Reasonable extension for time obtaining or delivery of the materials will be granted.

If the FEC fails to promptly address or correct deficiencies the General Contractor or Owner may perform or arrange for the performance by others the corrections. Should this occur the amount incurred to be payable to the other party shall be reduced from the amount payable to the FEC, This amount shall be equal to the costs suffered or incurred by the Owner.

Should the cost exceed the amount payable to the FEC the FEC is to pay to the Owner the amount of the costs or excess, whichever is the lessor, on demand.

It is the responsibility of the FEC to prove that a defect, deficiency or damage of equipment has not arisen from a breach of warranty.

Warranty/Guarantee

GENERAL

Provide guarantee or warranty in the name of the Owner.

Provide guarantee that all work executed under these documents will be free from defects in material, workmanship and operation for a minimum period of one (1) year from the date of start-up and demonstration of the equipment.

Provide warranty on equipment commencing year from the date of Substantial Performance of the General Contract. Any significant delays in construction, etc. that affect the duration of the warranty from the time of installation are to be covered by coordination between the

FEC, and the manufacturer/representative. FEC to coordinate with the Owner for the startup and demonstration of the equipment to coordinate with the Substantial Performance date.

Provide all labour and materials to replace all components and workmanship that fails or is defective providing such failure is not due to improper usage by the owner. All repairs and replacement is to be made at the convenience of the Owner.

Start-Up, Testing, And Demonstration Of Equipment

GENERAL

Arrange, plan and coordinate for complete demonstration of the equipment with the Owner and their designated staff.

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DIVISION 11

Section 11401

Confirm that all equipment has been cleaned, tested, and adjusted by qualified personal prior to the demonstration to ensure all correct services have been provided and that the equipment is fully operational.

Provide demonstration of all equipment by competent representatives. Demonstration to include proper function, proper operation, and proper cleaning of the equipment.

The FEC is to allow for inert gas testing of the Fire Suppression System by the authorities having jurisdiction. FEC to provide in writing meeting with the applicable authority having jurisdiction of Fire Suppression System and Hood(s) operation requirements.

END OF SECTION

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DIVISION 11

Section 11402

Products

STANDARDS

All work is to conform to the current codes and requirements of the approving agency having jurisdiction over the Work. Where applicable provide appropriate inspection certificate or label. Conform to, as a minimum, but not limited to the following requirements:

Canadian Electrical Code

Canadian Standards Association

Local building by-laws

National Building Code of Canada

National Fire Code of Canada

National Fire Protection Association

National Sanitation Foundation Standards

Provincial Health Code

Provincial Building Code

Provincial Plumbing Code

Provincial Gas Code

Provincial Boiler Inspection Department

Provincial regulations governing Mechanical Refrigeration plants

SMACNA Guidelines for Seismic Restraints of Kitchen Equipment in applicable jurisdiction

LEED Requirements

Workers’ Compensation Board

The regulations shall govern whenever the Contract Documents require something that will violate the regulations.

When seismic regulations are applicable, all equipment is to be fabricated and installed in accordance with those regulations. All seismic requirements are to be shown on all submittals. The FEC is to submit requested information to the agencies or authorities having jurisdiction.

No extra cost will be accepted for furnishing items required by the regulations, but not specified and/or shown on the drawings.

Rulings and interpretations of the authorities having jurisdiction are to be considered part of the regulations.

LISTED MANUFACTURERS

Except for custom fabricated items, a manufacturer and model number identifies each item.

The first named manufacturer is the standard for the item including all finishes, options, and other features or accessories necessary to meet the project requirements. Should an additional manufacturer be named no notice other than that provided for in the bid process is required. However if the FEC chooses to use the alternate it is their responsibility to ensure that the model number and all substantial features, design elements, options, finishes, etc. identified or implied as part of the first named manufacturer are available and included with the selected alternate.

.1 If the FEC chooses to use the alternate any cost to revise adjacent equipment, services, etc. is to be borne by the FEC

WORKMANSHIP

All workmanship is to be at the best grade of a modern shop and field practice known to recognized fabricator/manufacturers specializing in this work.

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DIVISION 11

Section 11402

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Prefit and assemble all work in the shop, to confirm alignment and fit.

Joints and intersecting members are to be accurately fitted, and made in true planes with adequate concealed fastening. Overall work is to be fabricated and erected square, straight, true and accurately fitted. Provide adequate anchorage and reinforcing as required for use and per authority having jurisdiction and local codes.

Any punctures or drillings are to be reamed, with exposed edges clean and smooth.

Execute work according to details and reviewed shop drawings.

All moving parts are to have adequate lubrication. Access to oil holes; grease fittings, and all filler caps to be without the use of tools.

Remove or repair any equipment producing objectionable noise, as quietness of operation of all equipment is required.

All equipment design is to allow for safe and convenient operation. Any equipment requiring covers, guards, or other safety devices will be provided by the FEC at no extra cost. Devices are not to present substantial interference in the operation of the equipment, and allow easy access to guarded parts.

.9 Equipment located against a wall or column is to be installed tight to same and sealed with silicone sealer or stainless steel filler strips. If building components prohibit locating equipment tight to wall provide stainless steel fill strips to close up openings around top, sides and base

.10 Confirm all sizes shown with Owner supplied equipment, i.e. trays, bun pans, insert pans.

No extra will be allowed for a change in the size from those noted.

.11 Provide service access areas on custom equipment requiring electrical or mechanical work, with access to common point connection points.

.12 Provide all inserts, anchors, sleeves, bolts and similar items required to be attached or built into the building components to provide proper anchorage of equipment. Provide all necessary templates, instructions, direction and coordination of such items.

.13 Provide all equipment penetrations, cut-outs, openings etc. as required by service trades for service line runs and connections. Seal penetrations, cut-outs, openings etc. after service runs have been installed to a first class working condition

.14 Test, clean and adjust all equipment as required to provide a first class condition facility in working order.

.1

.2

MATERIALS

Stainless Steel – Type 304, Number 4 finish, 180 grit, free from pits and imperfections.

Galvanized Iron – ‘Satin Coat’, heavy hot dip, one coat primer and one coat of grey

Hammerloid air dry enamel.

.3

.4

Stainless Steel - U.S. Standard gauges.

Tubing – U.S. Standard 16 gauge (1.58mm) wall.

.5 Gauges

.1 16 gauge (1.587 mm) - Utilized for all free-standing sinks, dishtables, countertops, overshelves, single pan doors, stainless steel slides, stainless steel grids and undershelves over 48” (1220 mm) long. Hat sections/channels; unexposed galvanized, exposed stainless steel. Exposed shelf brackets.

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DIVISION 11

Section 11402

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16 gauge (1.587 mm) - Utilized for all undershelves less than 48” (1220 mm) long, stainless steel bins (fixed or mobile), counter top sinks and vertical surfaces. Ducts; unexposed galvanized, exposed stainless steel.

18 gauge (1.27 mm) - Utilized for the chassis of all fixtures, double pan doors and drawer fronts.

20 gauge (0.96 mm) - Utilized for all drawer bodies and door linings, refrigerator linings, drawer pans with 2B finish, dishwasher ducts, or a specified

All straight lengths are to be one piece with all seams and field joints fully welded. No raw, sharp or rough edges will be accepted.

Insulate where necessary to prevent electrolysis between metal-to-metal or metal-to masonry or concrete contact.

COMMERCIALLY MANUFACTURED EQUIPMENT

All manufactured equipment is to be the latest model at the time of delivery.

The manufacturer's directions are to be followed in situations where the manufacturers of products used in this contract provide directions or prints covering points not shown on the drawings or specifications.

All doors are to be hinged as shown on applicable drawings or as specified.

CUSTOM FABRICATED EQUIPMENT

All specially fabricated equipment must be by one manufacturer acceptable to the

Consultant and the Owner.

METAL TOP CONSTRUCTION

.1 All seams and joints are to be one-piece welded construction, reinforced on the underside with galvanized steel welded in place so tops can support heavy weight without deflection. Cross-braces not to be more than 30" (750 mm) on center.

.1 Field joints in stainless steel tops; where required due to limitation of sheet sizes, equipment sizes or installation requirements are to be welded, ground smooth and polished to blend with adjacent surfaces.

.2

.3

If inverted hat sections are used in lieu of channels, close ends.

Dishtable tops to have full channel support bracing across the short width at a maximum of 36” (915 mm) intervals. Neoprene adhesive strips, 1/8” (3 mm) thick, are to be installed between all channel supports and the table top for sound deadening.

EDGES AND CORNERS

.1 Edges are to be as detailed as shown on Standard Details, welded, ground and polished.

.2 Corners on dishtables, drainboards, backsplashes and turned up edges are to have

1/2" (15 mm) or larger radius bends in all horizontal and vertical corners, coved at intersections unless specified otherwise.

.1 The underside of all metal top tables, counters, drainboards, sinks and dishtables are to have a hard drying mastic 1/16" (2 mm) minimum thickness with all

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FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

.5 WELDING

.1 Is to conform to the requirements of CSA Specifications and be performed by a fabricator fully approved by the Canadian Welding Bureau to requirements of CSA

Specifications.

.2 reinforcements completely covered and sealed. Exposed mastic will not be accepted.

File or grind exposed welds smooth and flush and polish to match adjacent surfaces.

.3

.4

.5

Butt joints made by spot welding or riveting straps under seams and filling with solder are unacceptable. Puddled welds are unacceptable.

All seams and joints are to be shop welded or soldered as the nature of the material may require. Welds are to be ground smooth and polished to match original finish.

Framework of galvanized steel is to be welded construction. Where galvanizing has been burned off, the weld must be touched up with high-grade aluminum paint.

.1

.7 CABINETS

.1 Cabinets to be built with access panel(s) in convenient position to access all drains, or make bottom shelves removable.

.2 Cabinet sections are to be supported by at least four legs with feet not over 6'-0"

(1830 mm) apart and spaced more closely if warranted by additional weight.

.1 Cabinets to be enclosed as specified, with mullions and gables 1-1/2” (38 mm) wide. Close open back of gables with stainless steel channel.

.3

Are be laminated Eastern Maple, glued and bolted, 1-3/4" (45 mm) tops with 4" (100 mm) riser for Baker's Tables, and 2-3/4" (70 mm) riser for Cooks' Tables, where specified.

.4

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.6

Where load centers are specified provide a stainless steel watertight enclosure with stainless steel hinged door. Allow access for service connections.

Stainless steel sliding doors are to be supported on an overhead track, with ball bearing rollers and lower guides. Doors are to be self-closing.

Stainless steel hinged doors are to have full-length stainless steel hinges, unless otherwise specified, recessed door handles, magnetic catches. Where door is double pan construction the door is to have a 1/2” (13 mm) insulation board core.

All interior removable shelves are to be easily removable through door space.

.8

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Cabinets mounted on curbs or masonry bases are to be fully sealed to same.

Heated cabinets construction to be as for unheated, except interior shelves shall be perforated, with heating units placed under bottom perforated shelf. Insulation shall be 1" (25 mm) fibreglass or as otherwise specified on all sides.

LEGS, FEET AND CROSS RAILS

.1 Equipment legs and cross rails shall be 1-5/8" (40 mm) 16 gauge (1.58 mm) stainless steel tubing unless otherwise specified. All welds at cross rails are to be continuous and ground smooth. Tack welds are not acceptable. Tops of legs to be

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FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

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.4 fitted with Component Hardware model A20-0406 or A20-0206 leg sockets or approved equal. Gussets are to be welded to underside of sinks and bracing.

Bottom of legs to be fitted with Component Hardware model A10-0851 adjustable stainless steel foot or approved equal. Foot plug to be welded, ground and polished.

When flanged feet with mounting holes are specified, use Component Hardware

A10-0854 adjustable stainless steel foot or approved equal.

Enclosed cabinet bases mounted on 6" (150 mm) high legs are to be equipped with

Component Hardware model A63-5002 adjustable stainless steel legs or approved equal.

Where required by authority having jurisdiction legs and feet are to be secured to floor per SMACNA Guidelines.

FASTENINGS AND FITTINGS

.1 All fastenings and fittings to be stainless steel and concealed unless otherwise specified. If specified, all exposed fasteners are to be stainless steel, supplied with truss heads or countersunk flat heads at accessible surfaces.

.2 All lock washers, nuts and cotter pins are to be stainless steel. All fastenings are to have polished heads. No exposed screw or bolt heads will be permitted on fixtures or installation materials.

.3 Butt joints made by riveting straps under seams and then filled with solder will not be accepted.

.4 Rivets of any kind, including pop-rivets, will not be accepted.

.10 HARDWARE

.1

.2

All hardware is to be of heavy-duty construction and identified on shop drawings by manufacturer and model number and is subject to final approval by the Consultant.

All hardware is to be identified with manufacturer's name and number so that broken or worn parts may be replaced.

.3 Use common manufacturer of parts wherever possible.

.11 SINKS

.1

.2

Fabricated sinks are to have corners the same as for metal tops. One piece welded construction with bottom pitched to drains and double wall partitions. Multiple compartments to have continuous exteriors. Openings between compartments or applied panel will not be accepted.

Sink insets are to be 14 gauge (1.98 mm) stainless steel welded as an integral part of top.

.12 DOORS

.1 All metal doors to be double pan type reinforced and stiffened to prevent flexing and filled with sound deadening material. Outer pan to be 18 gauge (1.27 mm) stainless steel with welded corners, ground smooth and polished. Inner pans to be 20 gauge

(0.96 mm) stainless steel with 2B finish, fitted tightly into the outer pan and with a

1/2” (13 mm) sound deadening material core.

.2 Sliding doors are to be mounted on large ball-bearing quiet rollers in 14 gauge (1.98 mm) stainless steel overhead tracks and be removable without the use of tools. All sliding doors are to be self-closing.

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FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

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Hinged doors to be flush type, mounted on heavy duty, stainless steel lift-off hinges, or as specified.

Pulls shall be flush mounted Component Hardware model P62-1014 or approved equal.

.13 DRAWERS

.1 All drawer pans are to have all coved corners. Pan to be mounted on fabricated 14 gauge (1.98 mm) stainless steel angle cradle frame. Frame to be supported on

Component Hardware Series S52 or approved equal full extension slides with

200lbs. (91 kg.) Capacity per pair. Drawers to be easily removable without the use of tools. All drawers are to be self-closing.

.2 Drawer fronts shall be double pan type with sound deadening material.

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Drawers to have rubber bumpers or gaskets to prevent drawer from banging shut.

Drawer assemblies consist of a removable plastic liner. Liners are to be supplied by

Component Hardware or Royalite, or equal.

Refrigerated drawers, unless specified otherwise, are to be removable type with 12" x 20" x 6" (305 x 508 x 152 mm) deep stainless steel food pans in a stainless steel assembly.

Drawers are to be provided with replaceable soft neoprene bumpers and, for refrigerated drawers, a full perimeter soft gasket.

.14 INSULATION

.1 All insulation to be board form or foamed in-place polyurethane. Fiberglass insulation is not to be used. Heated areas to have a minimum of 1" thick (25 mm) insulation. Cold areas to have a thickness as indicated in specifications or as noted on details or drawings. Insulation to be bonded to all surfaces.

1.7

.1 All ice pans, ice bins, refrigerated pans and cabinets are to be provided with breaker strips where adjoining top or cabinet face materials to prevent condensation.

Breaker strips to be fastened with stainless steel, countersunk screws. Pop rivets will not be accepted.

.16 SHELVING

.1 All shelving over sinks to be set at a height which will not interfere with the operation of swing faucets and lever controls.

.2

.3

Shelves in fixtures with enclosed bases to have the lower shelf turned up on back and sides, and snapped, to ensure a tight fit to enclosure panels. Intermediate shelves to be removable and adjustable unless otherwise specified.

Fixed shelves in open leg fixtures to be mitred and welded to leg.

.4

.5

Removable undershelves in open leg fixtures are to have 4 sides supported on braces. Front edge to be a boxed edge and other sides are to be turned up and hemmed.

Overshelves at service counters – For shelf mounted heat lamps the remote pilot light and switch are to be mounted on shelf edge on Cook’s side unless otherwise specified.

COMPONENTS

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DIVISION 11

Section 11402

Casters – on all custom fabricated equipment supplied under this Section shall be heavyduty ball or roller bearing wheels with non-marking urethane tires. Plate type shall be securely bolted to frame and secured with Locktite cement. Shank shall be plug and stem type, with bushing friction fit into uprights. Casters to be NSF approved.

Corner bumpers – Component Hardware model C60-1030, or equal, fastened to unit with stainless steel screws. Seal between bumper and equipment.

Utensil hooks – Component Hardware models J79-4115 or J77-4401 as specified or equal.

Quick Disconnects - Dormont Double Supra-Swivel with all components required for installation and compliance with all codes and regulations.

Equipment Placement Units – Posi-Set bracket (one bracket for each back wheel)

Cutting Boards – Rubbermaid Safety Stripes series 3100, colored stripe as required for area of use.

Locks - Cylinder type Component Hardware Series P30 with two (2) keys. All doors for reach in refrigerated compartments, both fabricated and standard items, are to be fitted with cylinder locking type latches, and provided with master keys. Doors and drawers of fabricated items are to be fitted with locks and master keyed separate from refrigerated compartments. All keys to be labelled and turned over to the Owner.

Faucets – to be supplied for all sinks, bain maries, water stations and other fixtures as specified and are to be supplied with non-splash aerator and water saving devices where required by local code.

.1 All faucets are to be supplied by the same manufacturer to ensure continuity in the facility and availability of replacement parts.

.2

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All faucets are to be supplied with all necessary nipples and connections for a fully operational unit.

Water inlets are to be located above the positive water level to prevent siphoning of liquids into the water system. Where conditions require a submerged inlet a suitable type check valve and vacuum breaker is to be used to prevent siphoning.

All exposed fitting and piping is to be chrome plated

Type - Fisher or T & S equivalent as follows or as specified under individual items:

.1

.2

.3

Work table sinks – backsplash mounted,

.1 Goose neck Fisher model 1945

.2 Swing spout Fisher model 3252

Work table sinks – deck mounted, goose neck

.1

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Single, Fisher model 1872

Dual, Fisher model 1821

Work table sinks – deck mounted, swing spout

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Single, Fisher model 3112

Dual, Fisher model 3312

Prep sinks – backsplash mounted swing spout Fisher model 3253

Pot sinks – backsplash mounted swing spout Fisher model 5414

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DIVISION 11

Section 11402

.6 Fill faucet – deck mounted single, swing spout Fisher model 3010

Drains and Wastes – Fisher or T & S equivalent as follows or as specified under individual items:

.1 Work table sinks – basket drain Fisher model 6556

.2

.3

Work table sinks and Prep Sinks – lever waste

.1 With overflow Fisher model 10715

.2 Without overflow Fisher model 10766

Pot Sinks –

.1

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Lever waste with overflow Fisher model 10707

Lever waste without overflow Fisher model 10758

Stand pipe 38 mm Fisher model 6571 special length as required with 6541-

2400 waste socket

MILLWORK EQUIPMENT

Refer also to Section 06400 or applicable section

Standard of work to meet AWMAC Standards or higher for custom grade woodwork

Work is to be performed by skilled mechanics of the trade and is to be of the highest quality throughout, in such a manner as to fulfill the intent of the Contract Documents

All fixtures are to be made by one manufacturer and assembled in single and complete units, as the dimensions will permit shipment to and installation at the building. Large pieces requiring sectional construction are to have their parts accurately fitted and aligned with each other, and provided with ample screws, glue and bolt blocks, tongues, grooves and splines, dowels, mortises and tenons, screws, bolts or suitable means of concealed fastening, as required to render the work substantial, rigid and permanently secured in proper position to each related section

Sufficient additional material is to be provided to permit accurate scribing to walls, floors and related work, and allowance made wherever possible for shrinkage that may develop after installation. All units are to be provided with adequate cleating, blocking, crating and other forms of protection as necessary to prevent damage during shipping and handling

Where required by code, all required materials are to be treated with fire retardant chemicals to achieve the required flame spreading performance rating. Retardant chemicals must be a type approved by local authorities

COMPONENTS AND ASSEMBLY

.1

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.3

All fixtures are to be assembled without face screws or nails, except where it may be necessary to attach trim items. All face screws or nails that are necessary are to be countersunk and plastic wood or wood plugs used to cover heads, and the plug neatly touched up. The heads of all screws used in any assembly are to be countersunk below the surface

Joints - Mortise and tenon, spline, dowel and/or pin block and glue work to avoid use of nails wherever practical. Make butt joints with an approved device for prevention of separation of members. Blind nail and conceal

Plastic laminate is to be bonded to all exposed surfaces with contact cement fast bond EC2166 as manufactured by 3-M Products Company, or equal, to minimum

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DIVISION 11

Section 11402

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3/4" (19 mm) fir faced plywood applied under high pressure. All edges shall be carefully sanded to smooth finish, removing burns, nicks and cut marks. Plastic laminate joints are to be finished without wavy and unsightly joints

Where solid core/monolithic tops are specified i.e. Nevamar Fountainhead or equivalent, such materials are to be installed by factory certified installers only

Hinged doors are to be fabricated of 3/4" (19 mm) thick plywood with hardwood full perimeter edging with plastic laminate on face and self-edging on exposed sides.

Door hinges, pulls and catches shall be supplied and installed as specified

.6

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.8

Sliding doors are to be fabricated of solid core plywood with hardwood edges and constructed similar to hinged doors. Doors are to be mounted on E-Z Glides track, and to be removable without the use of tools. Rubber stops are to be provided concealed in end stile or mullion

Tambour sliding doors are be fabricated of individual hardwood slats, 3/8" x 3/4" (10 x 20 mm), round on 2 edges and glued to 20 ounce duck canvas or reject elastic vinyl plastic or equal and be provided with hardwood end stile with integral door pull.

Track to be lined with laminated plastic or equally smooth surface and guides at top and bottom to be fabricated hardwood. Provide lock-pin for sliding doors

Any access panel is to be fabricated of 3/4" (19 mm) nominal thick hardwood and fabricated as a door. Each access panel to be provided with two (2) magnetic catches at top and two (2) 3/16" (5 mm) positioning pins at bottom

.9 Drawer sides and backs are to be constructed of 5/8"(16 mm) thick solid hardwood such as ash, oak or maple, or 5/8" (16 mm) finished birch interior plywood without plugs or defects. Sides to be French dovetailed into fronts, with backs lock-shouldered into sides. Drawer bottoms to be 1/4" (6 mm) tempered hardboard, dadoed into sides. Provide pulls as specified. The inside surfaces of all drawers shall receive one coat of Penetrating Primer and one coat of Glass lacquer

.10 Drawer fronts to be 3/4" (19 mm) thick, 5-ply veneer core construction, with veneer banded top edge to match face. Ends to be puttied, sanded and glazed to match top edge. All drawers to be provided with full extension glides

.11 Painted finishes to have exposed surfaces free from defects and blemishes that would show after being finished, regardless of grade specified. All surfaces specified to receive a paint or enamel finish are to receive one cross-coat of lacquer type undercoat. The undercoat is to be of appreciably different color from that of the finish coat, and of proper ground color with relation to the finish coat. After the undercoat has been thoroughly dried, surfaces are to be sanded smooth and two coats of enamel is to be applied. Back painting is to be provided for all cabinet and woodwork prior to installation

.12 Interior shelves are to be laminated and provided with self-edging on all sides

REFRIGERATION EQUIPMENT

REACH-INS – REMOTE AND SELF-CONTAINED

All reach-in refrigerators and freezers with remote refrigeration systems are to be complete with thermostatic expansion valves at the evaporator.

All refrigerated compartments, fabricated and standard, are to be fitted with digital type thermometers. Thermometers are to be adjustable and are to be calibrated after installation.

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DIVISION 11

Section 11402

Adequate air supply and exhaust must be provided for all self-contained refrigeration condensing units, both fabricated and standard, as required for proper operation.

All compressor units, condensers, refrigerants, valves and accessories forming a complete system are to be supplied in compliance with CFC regulations and the Montreal Protocol

Refrigerants used, or their programmed replacements at installation date.

CUSTOM FABRICATED ITEMS

Fabricated compartments, refrigerated shelves, plates, etc. are to be provided with a 20 gauge (0.96 mm) steel box to house expansion valves when valve is remote from evaporator. Install in base of fixtures or in a concealed position.

All refrigerated compartments are to be fitted with dial type thermometers. Thermometers are to be adjustable and be calibrated after installation.

Refrigerator hardware for fabricated refrigerator compartments is to be heavy-duty components. Hinges are to be self-closing. Latches to be magnetic edge mount type with cylinder lock unless otherwise specified.

Refrigerated drawers are to be sized to accommodate two (2) 12" x 20" x 5" (300 x 500 x

125 mm) steam table pans side by side or as shown on the drawings. Drawer pulls are to be

Component Hardware model P60-1010 or top full width handle as shown on drawings.

Drawer slides are to be Component Hardware S52 series, 200-pound (91kg) capacity, with stainless steel bearings, length as required to suit drawer depth. Drawer front to be 18 gauge (1.27 mm) stainless steel. Drawer frame to be 14 gauge (1.98 mm) stainless steel.

Refrigerator door openings are to be sized to suit 18" x 26" (450 x 660 mm) bun pans or as shown on the drawings.

Refrigerated bodies to have extruded snap-on matte gray breaker strip at door and ingredient pan openings. Provide Component Hardware Group PTC T12-5000 or CSA equivalent condensate evaporator complete with wall mounting bracket.

Shelves to be stainless steel wire installed on stainless steel removable keyhole type pilasters, and are to be removable and adjustable

.1

.2

All prefabricated cold storage rooms are to be manufactured by one manufacturer and installed by a factory supervised installer

The following work described is to include the furnishing of all labour, materials, items and service necessary to fabricate, deliver, erect and set in place the specified rooms and equipment in locations shown on drawings, or as otherwise directed by the

Owner/Consultant. Subject to the approval of the Owner/Consultant, the FEC shall make, without additional cost, variations from the contract documents as necessary by reason of minor discrepancies between the drawings and actual conditions. The contract documents are intended to include everything required for the completion of all work. They include, but are not limited to, the following:

.1 Insulated wall, floor, partition and ceiling panels

.3

.4

.5

Fluorescent light and/or vapour proof light assemblies

Digital thermometers and temperature alarm systems, one for each room

Relief air vents, freezers only, electrically heated

Page 10 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

.3

.4

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

.6

.7

Ceiling supports (hangers) where required

Coil supports (hangers) where required

.8 Building wall and/or floor sleeves

All dimensions noted on the contract drawings and specifications are nominal and the actual space available is to be verified at the site as construction progresses

All panels and insulation shape is to conform to permanent building components in the shape of walls, columns, ducts, etc

.1

.2

.3

Panels to consist of interior and exterior zinc coated precision die formed galvanized steel panels pans, foamed in place urethane insulation between interior and exterior pans, and thoroughly checked for gauge and accuracy. Panels to be of same size wherever possible and to be interchangeable with panels of like size. Metal pans to be treated on the inside with a preparation coating of bonding agent to ensure a stable adhesion with the chemical bonding capabilities of the insulation

Wall and ceiling panels are to be 4" (100 mm) thick and contain 100% foamed in place insulation and will not have any internal wood or metal structural members. To ensure tight fitting joints, all panel edges are to have foamed in place urethane tongues and grooves and a flexible vinyl gasket foamed in place on the interior and exterior of all edges

Wall and ceiling panels are to be finished with a baked white polyester enamel finish on all interior and exterior exposed surfaces. Galvanized surfaces are permitted on exterior roof and unexposed walls

.4

.5

All interior vertical corners shall be coved with a 1/2" (13 mm) radius, where specified under individual item

Panel Fastening - Panel joints to be tongue and groove type to ensure proper alignment and to eliminate any vapour or frost transmission. All panel joints to be drawn tight with factory installed cam-action speed lock assemblies Locking device to be accessible from the inside to facilitate installation in confined areas and to be provided with press-fit caps to cover wrench holes. Joints between panels to be sealed at interior and exterior edges with a PVC gasket or an odorless nontoxic, synthetic polymerized sealant, to maintain continuity and to be uniform and smooth

.6 FLOORS

.1 Rooms are to be provided with or without prefabricated floor as specified and are to be one of the following:

.1

.2

Type A – Floor - Sectional type construction as for walls, fitted with adapting key strip (screed) around perimeter of area, to accept vertical wall sections.

To be of 14 gauge (1.984 mm) galvanized steel with minimum 1/4" (6.4 mm) aluminium treadplate, 100% coverage, securely fastened and sealed

Type B – Floorless - Room to be provided without prefabricated floor but with non-corrosive insulated key strip (screed), which is to be fixed to finished floor, ready to accept pre-fabricated wall sections

.7 UTILITY PENETRATIONS AND ESCUTCHEONS

.1 Provide openings in ceiling and wall panels to accommodate all electrical, refrigeration and drain lines

Page 11 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

.2

.3 Provide sufficient quantity of 5" (125 mm) diameter blank stainless steel escutcheons to trim all interior and exposed exterior penetrations

.4 Provide cutting of proper size hole in blanks and panel penetrations

.8 DOORS

.1

Sleeves to be Armstrong Armaflex rigid pipe insulation, sized to fit line penetrations, and to extend completely through refrigerator insulation and any enclosing building walls. Service lines to be vapour sealed at ends of sleeves with Armstrong weatherproof mastic

.2

.3

Door sizes are as specified, hinged as indicated on plan. Doors to be able to remain open when opened over 120 o

Doors to be fitted with airlock door gasket

All doors to be provided with stainless steel sill plate assembly with perimeter heater cable for all room applications. Doorjambs to be equipped with concealed heater wires, to prevent frost formation and condensation. Minimum 8 watts per 12" (305 mm) opening

.4

.5

.6

Doors to be adjusted for self-closing after installation and floor is finished

All hardware is to be heavy-duty satin finish aluminium. Minimum of two hinges per door, spring loaded, self-closing. Inside safety release to be installed on all walk-in doors. Each walk-in door to be equipped with a positive closing device to ensure tight closure. All doors with cylinder locks and hardware to accommodate padlocks provided by the Owner

Each door to have a kickplate of 14 gauge (1.98 mm) stainless steel 36” (915 mm) high and full width of door. Mount on the interior and exterior face of each door

.9 LIGHTING

.1 Each entrance door section is to be provided with an incandescent vapour proof lamp on the interior. An operating toggle switch and pilot light to be mounted on the exterior. An inlet box to be provided for 115V, 60 cycle, single phase AC service. All lights, switching and heater cables pre-wired at factory to single junction box

.2 Individual room lighting to be supplied as indicated in contract documents. Specifications to provide a light level of 25FC 36" (915 mm) above finished floor. Normal temperature coolers 35 o

F (+2 o

C) low temperature fluorescent. Storage freezers

-10 o

-20 o

F (-23

F (-30 o o

C) low temperature fluorescent, remote ballast. Low temperature freezers

C) mercury vapour type (HID)

.3

.10 DIGITAL THERMOMETER AND ALARM

.1 Digital thermometer and alarm to be furnished for each cold storage room. The capillary to be extended away from the door and protected for its full length with stainless steel moulding securely fastened to the room wall

.2

All light fixtures, interconnecting conduit and wiring, roof and wall penetrations and wiring to junction boxes is to be provided by the FEC for final connection by the

Electrical Contractor

.3

Digital thermometers to be supplied with an integrated alarm system providing both visual and audio alarm signal

When the door does not open into an ambient area, the digital thermometer and alarm are to be factory installed, as specified above, in a remote wall panel with an

Page 12 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402 ambient face that will not interfere with other equipment and functions and is identified with a nameplate of the room being monitored. The sensor capillary to be extruded as required and, when necessary, run in electrical conduit. Provide escutcheon plates on each side of each partition penetrated

.11 TRIM STRIPS AND CLOSURE PANELS

.1 Vertical trim strips and angles to match cold storage room exterior finish. Trim to be applied with adhesive tape and a minimum of exposed fasteners to fully seal cold storage room to adjacent walls, etc

.2 Closure panels to be furnished and installed to close the space between the exterior top of the cold storage room and the finished ceiling of the building. Panels to match exterior panel finish. Panels to be lift out type with side turned in to form a pan. At ceilings, securely fasten a channel and at face of cold storage room, securely fasten an angle for panel to slip into. Channel and angle to match panel material

.12 RAMPS AND SILLS

.1 Ramps and sills when required are to be pre-fabricated 16 gauge (1.587 mm) stainless steel ramps with 14 gauge (1.98 mm) galvanized reinforcing and urethane foamed in place insulation. Wearing surface to have 4" (100 mm) wide non-skid strips. Refer to specifications and drawings for size and shape. All door sections to be provided with minimum 14 gauge (1.98 mm) stainless steel sill plate complete with heater cable as noted under door section. Sill to be either built into ramp/prefabricated floors or to be part of door section on insulated depressed building floors.

Sills to be removable for replacement of heater cable

.13 BUMPERS AND CORNER GUARDS

.1 Where specified, provide heavy-duty steel bumper channel mounted with nylon bolts

.2 Corner guards on the exterior outside corners to be 4" (100 mm) x 4" (100 mm) x

48" (1220 mm) 16 gauge (1.587 mm) stainless steel secured to wall panels with a full bed of contact adhesive. When FRP is specified, corner molding is to be omitted behind the corner guard

.1 Where specified, each door section is to be provided with an interior, track-mounted, clear polyethylene extruded strip curtain system. Strips to be maximum 12" (305 mm) wide with minimum 50% overlap, minimum 1/8" (3 mm) thickness

.1 At exterior of each Cold Storage Room (s) provide and permanently affix engraved plastic name plates with maximum 3/4" (19 mm) high letters and number identifying each Cold Storage Room and Refrigeration System(s) to match "as built" diagram.

Name plate to be mounted with adhesive below respective digital thermometer alarm. A similar nameplate with 1/2" (13 mm) high letters is to be installed in a like manner on the evaporator coil(s) at all other items having a remote Refrigeration

System

.1 All remote refrigeration systems to be furnished and installed by one contractor, unless otherwise specified. Refrigeration work to be in strict accordance with the Provincial regulations regarding refrigeration plants and the current Mechanical Refrigeration Code

Page 13 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

.2

.3

.4

.5

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

Unless otherwise specified Bidders have the option of determining the specific brands of mechanical equipment to be used for remote compressor installations, but must include factory literature describing the models selected. The FEC is to verify exact electrical voltage to assure service provided is in accordance with equipment requirements and accepted rating variance

The FEC is to supply and install all refrigeration machinery, lines, controls, valves, and coils to form a complete closed system to be installed in a first class manner and standard practice. The FEC is to co-ordinate with the Electrical Contractor all inter-wiring between compressor and evaporator. Adequate air circulation is to be provided for efficient operation of all units. All systems are to be left in running condition to the satisfaction of the Facility

Owner. Penetration of the ceiling, floors and wall(s) of the Facility through which lines must be run is to be provided by the General Contractor. The FEC is to convey to the General

Contractor the location of the penetrations required

The FEC is to submit layout for compressors, piping and piping sleeves for guidance of the

Mechanical and Electrical Contractors in making the final connections

The refrigeration work includes furnishing all labour, materials, tools, equipment and services necessary to provide a complete equipment refrigeration package. The contract documents are intended to include everything required for completion of all work. It includes, but is not limited to the following:

.1 All mechanical refrigeration items for remote refrigeration systems, except for items included with standard manufactured or fabricated equipment

.2

.3

All compressor units, condensers, refrigerant, refrigerant piping, control valves and accessories and line insulation. Compressor units are to be air cooled, unless otherwise specified. Units up to 1.5 hp are to be hermetic (sealed). Units 1.5 hp and over are to be semi-hermetic. Refrigerants in compliance with CFC regulations and the Montreal Protocol. Refrigerants R404A or their programmed replacements at installation date are to be used

All cold storage room and remote equipment evaporators with thermostatic expansion valves, evaporator drain lines or condensate evaporators where specified

.6

.7

.5 Thermostats

.6 Defrosting equipment for remote refrigeration systems

.7 Steel angle racks for motor compressor or condensing units. All compressors to be adequately mounted to eliminate vibration noises. Rack to be suitably braced to ensure stability. Rack to be painted with grey enamel. Rack sized to accommodate all compressors as specified

.8

.9

Pre-determined or positioned cold storage room evaporator hangers and line penetration locations

Building wall and/or floor sleeves. Cut and patch building work as required for installation

All refrigeration systems furnished under this Contract are to include start up and a one (1) year's service and maintenance contract, in addition to the regular one (1) year guarantee as stated in the General Conditions, Section 11401. All compressors to carry manufacturer's five (5) year warranty.

The FEC is responsible for ensuring the following during testing and initial operation:

Page 14 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

1.10

1.11

1.12

.8

.1

.2

.3

.4

.5

.6

.1

.2

.1

.2

.3

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

.1

.2

.3

All controls are to be properly adjusted including refrigeration circuits, room air temperature controls, etc.

All condensers to carry an overload protector.

All switches, starters and controls to be identified as to function.

The FEC is to provide three (3) copies of the complete remote refrigeration system control wiring and piping diagrams to the Owner

ELECTRICAL WORK

For all fabricated equipment, furnish and install all receptacles, switches, controls, conduit, and service fittings. Should load centers be specified they are to be complete with individual circuit breakers for each device built into or forming an integral part of the unit. Furnish to the EC a wiring schematic including circuit breaker diagram for load center. FEC to obtain approvals as required for the load center installation.

Ensure that all equipment furnished under this contract is wired, wound or constructed to conform with the characteristics of electrical and other services at the Project.

All plug-in equipment is to have plugs and neoprene cords furnished and installed.

Coordinate work with EC so that the receptacles provided will match the specific plugs installed as part of the plug-in equipment. Any changes on cords and plugs required in the field due to lack of coordination between EC and FEC is the responsibility of the FEC.

All surface mounted receptacles indicated for fabricated equipment are to aluminum box complete with satin finish stainless steel cover and receptacle.

All built-in receptacles indicated for fabricated equipment are to be 2" x 4" x 1-1/2" (50 x 100 x 38mm) deep box tack welded to fixture and fitted with receptacle and satin finish stainless steel cover. Receptacles to be horizontal where possible.

Provide all incandescent bulbs and fluorescent tubes required for equipment under this section.

VENTILATION WORK

Provide all labour, material and services required; verify sizes and locations of duct connections; and provide all exposed duct work from hoods, ventilators, and dishwashers to building duct work, including trim and watertight or grease tight connection

Ventilation and Fire Suppression Systems to conform to the latest regulations and codes in effect, including but not limited to ULC, CSA, NFPA #96 and authority having jurisdiction

SEALING AND TRIMMING EQUIPMENT

Gaps and spaces between all equipment and walls, ceilings, floors and adjoining units not portable and with enclosed bodies are to be completely sealed against entrance of food particles or vermin. Close gaps and spaces by means of trim strips, welding, soldering or commercial joint materials as suited to the nature of the equipment and in compliance with local Health Department regulations.

Sealant to be mildew resistant silicone, Dow Corning 786 or approved alternate in either clear or approved color matching surrounding surfaces. Apply in accordance to manufacturer’s directions with a smooth and sealed finish.

Trim is not an acceptable substitute for accuracy and neatness. When trim is required and accepted in lieu of rejection of items of equipment, it is the responsibility of the FEC to provide such trim at no additional cost.

Page 15 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

1.13

1.14

.1

.1

.2

FOODSERVICE - PRODUCTS

DIVISION 11

Section 11402

STANDARD DETAILS

Standard details included as part of Contract Documents are to be considered guides to quality and scope of work involved. Where shop practices dictate, alternate construction methods and component items of equal manufacturer may be substituted. It will be the responsibility of the FEC to prove the quality of the proposed methods.

LABELS

Identify all switches, controls, valves, circuits and characteristics of the equipment with engraved colored lamicoid nameplates. Letters to be black on a white background.

Do not apply any other labels, including the FEC’s name identification plates to any piece of equipment.

END OF SECTION

Page 16 of 16

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

PART 1 ITEMIZED EQUIPMENT

NOTE: *L046 refers to the Specifier Identification Systemit is not part of the model number and is strictly for specifier identification purposes by the manufacturer.

It is the responsibility of the FEC to ensure all equipment meets or exceeds approval by authority having jurisdiction. FEC to obtain approval where required.

It is the responsibility of the FEC to provide faucets that coordinate with the applicable sink locations, faucet spout to extend to center of sink.

It is the responsibility of the FEC to ensure all drawers are to have drawer locks.

It is the responsibility of the FEC to ensure all equipment is provided with components to ensure it can be installed to all applicable codes per authority having jurisdiction, including but not limited to SMACNA guidelines

N.I.C. refers to equipment that is Not In Contract, not part of this bid package

LEED project – Energy efficiency is a priority. This project is a LEED project – the FEC is to note if equipment meets this standard or has Energy Star equivalent. All selected or proposed alternates are to meet or exceed this standard. It is the responsibility of the successful FEC to provide documentation to this affect.

Manufacturer: Metro

Model:

Sizes:

Approved

Alternate:

Accessories:

Note:

Super Erecta Shelf *L046

3 required 1220 x 533mm

2 required 1525 x 533mm

Nexel equivalent

Olympic equivalent

Standard with

Epoxy coated finish

4 posts, 74P, per unit or common posts permitted where units are end to end, with floor plates

5 shelves per unit

Verify sizes with room conditions, prior to ordering

1 REQUIRED

Manufacturer: Norbec

Model:

Approved

Alternate:

Unit:

Size:

Door:

Components:

Prefabricated Modular Walk-ins *L046

Kysor equivalent

MasterBilt equivalent

Cooler

Approx. 2529 x 2550 x 2590

Freezer

Approx. 2225 x 2550 x 2590 high high above finished floor

1 required standard

1 required door light fixture

1 required fluorescent light fixture above finished floor

1 required standard with

Relief air vent, electrically heated – prewired

1 required door light fixture

1 required fluorescent light fixture

Evaporator drain line heater

Page 1 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Construction: Standard as specified

Full box unit; walls, ceiling and floors.

Floor – Type A floor (integral insulated floor) as specified with locking screed; (floor to withstand concrete leveling topping and floor finish)

4”/100 mm minimum foamed in place urethane walls, ceilings and floors

Interior and exposed exterior with white baked enamel finish, embossed finish texture

Doors:

Unexposed exterior with galvanized finish

Exterior to have 250mm/10” wide stainless steel flush wall impact plate on exposed traffic areas

Standard 36” x 78” (915 x 1981 mm) flush mounted doors, hinged as shown on the plan with,

Magnetic gasket, positive latching, self-closing, safety release hardware, provision for padlock, cam lift hinges spring assisted and door snubber each door; double acting curtain doors

Threshold anti-condensate heater

Stainless steel kickplate on interior and exterior of each door, 915 mm/36” high

Door section to have incandescent type vapour-proof light, remote exterior mounted switch and conduit between switch and outlet box – wiring to be pre-wired and concealed, with automatic lighting control

Components: Walk-in flush mounted integral audio-visual digital alarms with mute and reset – Intelligence module, with automatic lighting control

Internal panic button

Manufacturer’s standard 1220mm/48” low temperature fluorescent light fixtures with bulbs or LED equivalent

Closure panels to ceiling, if required – removable/vented for accessibility as required, finished ceiling, colour to match walk-in finish, ceiling height

Services:

Note: approximately 2700mm aff

Trim strips to wall - colour to match walk-in finish

Refer to Services Schedule

FEC to verify clearances of finished ceiling height, finished floor to underside of ceiling work above to ensure proper installation access, fit, and operation of systems

FEC to verify site access for panels

FEC to verify site condition for finished ceiling and ceiling system

ITEM 3 REFRIGERATION SYSTEM - COOLER 1 REQUIRED

Manufacturer: Tecumseh/Russell or equivalent

Model: Manufacturers standard as specified *L046

Accessories: Include all components as required and noted under applicable section of Foodservice Equipment Products with

Water-cooled condensers as specified, sized for walk-ins and use, top mounted, extended 5 year warrantee, interior location; 3-way valve fitting as required

Design operating temperature 2 o

C (35 o

F) +/-

Unit coolers sized for walk-in and use and sized to balance with the condensing unit

Evaporator to have drain pan with suitable drainpipe fitting, air defrost, extended 5 year warrantee

Installation to include all piping, fittings, controls and accessories as

Page 2 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403 required for a complete operational installation

Label all refrigeration lines at unit by system

Confirm location – unit to be mounted on top of box, confirm space and air circulation prior to installation, coordinate with applicable trade to ensure adequate air circulation for refrigeration systems– notify the consultant in writing if location is not suitable

Ensure adequate service access to unit provided

Services: Refer to Services Schedule, verify with requirements

Custom Work: Provide stainless steel protective channels around exposed evaporator piping within walk-in

Note: Electrical disconnect switch to be provided and installed by others

(Electrical Division) per authority having jurisdiction

ITEM 4 REFRIGERATION SYSTEM - FREEZER 1 REQUIRED

Manufacturer: Tecumseh/Russell or equivalent

Model: Manufacturers standard as specified *L046

Accessories: Include all components as required and noted under applicable section of Foodservice Equipment Products with

Water-cooled condensers as specified, sized for walk-ins and use, top mounted, extended 5 year warrantee, interior location; 3-way valve fitting as required

Design operating temperature -24 o

C (-10 o

F)

Unit cooler sized for walk-in and use and sized to balance with the condensing unit

Evaporator to have drain pan with suitable drainpipe fitting, electric defrost, extended 5 year warrantee, verify that heat trace and insulation is installed for the full length of the evaporator drain line – heat trace must be operational prior to start-up of refrigeration system

Coordinate with Mechanical Contractor for drain line heat coil wrap

Defrost timers

Installation to include all piping, fittings, controls and accessories as required for a complete operational installation

Label all refrigeration lines at unit by system

Confirm location – unit to be mounted on top of box, confirm space and air circulation prior to installation, coordinate with applicable trade to ensure adequate air circulation for refrigeration systems– notify the consultant in writing if location is not suitable

Ensure adequate service access to unit provided.

Services: Refer to Services Schedule, verify with requirements

Custom Work: Provide stainless steel protective channels around exposed evaporator

Note: piping within walk-in

Electrical disconnect switch to be provided and installed by others

(Electrical Division) per authority having jurisdiction

ITEM 5 spare

ITEM 6 SHELVING 8 REQUIRED

Manufacturer: Metro

Model: Metroseal 3 Super Adjustable Super Erecta Shelf *L046

Page 3 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Sizes:

Olympic equivalent

5 required 1220 x 450mm

3 required 915 x 450mm

Metroseal 3 finish or equivalent

4 posts, 63P, per unit

4 HD casters with donut bumpers each unit

4 shelves per unit

Verify sizes with room conditions prior to ordering Note:

2 REQUIRED

Manufacturer: Metro

Model:

Approved

Bow Tie HP2236PD *L046

Cambro equivalent

Alternate:

Accessories: Standard

ITEM 9 OVERSHELF 4 REQUIRED

Manufacturer: Custom Fabricated– wall mounted

Size: Refer to plan and elevation; 300mm deep; refer to Standard Details D-

4.1

1 REQUIRED

Size: Refer to plan and elevation; 750mm deep; refer to Standard Details D-

7.1, D-7.3

Inverted boxed edges at sinks; sized to accommodate cutting boards over sinks; cutting boards sized to suit

Backsplash up 8”/200mm and splayed, closed ends

Bracing as required

Open space for waste bin (and owner supplied ingredient bins)

2 required sinks approximately 410 x 510 x 305 mm deep, all welded, all coved

Solid bottom shelf, mounted 10”/250mm AFF, with boxed edges, back up

1”/25mm and hemmed

Components: 2 required lever wastes without overflow as specified

1 required backsplash mounted faucet with swing spout as specified, center between sinks

Services:

2 required cutting boards as specified with finger holes at one end, with stainless steel mounting slides, mounted under drawer; sized to suit sinks

1 required drawer, as specified, with removable plastic liner, 6”/150mm deep

Refer to Services Schedule

Edges boxed

Brackets as required

Page 4 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Model:

Approved

Alternate:

Blixer 3 *L046

1 REQUIRED

Hallde

Services:

Stainless steel bowl

Stainless steel blade

Cord and plug

Refer to Services Schedule

ITEM 11 SLICER

Manufacturer: Globe

Model:

Approved

Alternate:

GC512 *L046

Hobart equivalent

Berkel equivalent

Accessories: Standard with

Cord and plug

Services: Refer to Services Schedule

Note: Unit must be able to cut blocks of cheese

1 REQUIRED

1 REQUIRED

Size: Refer to plan and elevation; 760mm deep; refer to Standard Details D-7.1

Construction: Stainless steel table construction as specified

Boxed edges

Dropped section for mixer

Bracing as required

Open section for waste bin

Bottom shelf with boxed edges, back up 25mm and hemmed

Integral stainless steel service chase, access panels as required for access to service lines

Components: 1 required utensil rack with hooks

Overshelves with boxed edges

Outlets as noted

ITEM 13 MIXER

Manufacturer: Globe

1 REQUIRED

Approved Hobart equivalent

Alternate: Berkel equivalent

Accessories: Standard with

Stainless steel bowl

Flat beater

Services:

Stainless steel wire whip

Spiral dough hook

Cord and plug

Refer to Services Schedule

Page 5 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Note:

1 REQUIRED

Size:

Construction:

Refer to plan and elevation; 760mm deep; refer to Standard Details D-7.1

Stainless steel table construction as specified

Boxed edges

Recessed section for mixer

Bracing as required

Open section for waste bin

Bottom shelf with boxed edges

Integral stainless steel service chase, access panels as required for access to service lines

Components: Overshelves with boxed edges

2 required cutting boards as specified with stainless steel mounting slides

1 required drawer, as specified, with removable plastic liner, 6”/150mm deep

Outlets as noted

ITEM 15

Manufacturer: F.W.E.

Services:

Electrical disconnect switch to be provided and installed by others

(Electrical Division) per authority having jurisdiction

Refer to Services Schedule

1 REQUIRED

Manufacturer: Eagle

Approved

Alternate:

Services:

Note:

Custom Fabricated

Polar equivalent

Foot operated; foot pedals

Stainless steel pedestal with removable front cover for service access; floor and wall mounted

Gooseneck faucet, p-trap and tail piece; basket drain

Refer to Services Schedule

FEC to ensure unit has applicable approvals – CSA

Trim gap behind pedestal to service wall

ITEM 17 spare

ITEM 18 COMBI OVEN with Stand

Manufacturer: Rational

1 REQUIRED

Accessories: Standard with

Slow cooking capacities

Two speed auto reversing convection fan

Chicken grill rack each unit

One extra container of cleaning solution

Page 6 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Services:

Additional

Accessories:

Automatic washing system

Wire shelves each unit

Refer to Services Schedule, flexible connections

Quick disconnect, as specified, for water service

Filter system – Kleensteam/Everpure / Danamark or equivalent, size to suit unit and use – all components for a complete and operational system with one set of filters

Custom work: Custom fabricated stand to accommodate unit and provide space for hot holding cabinet under

Note: Verify site water quality prior to ordering

Include for 1 day on-site training of staff

Electrical disconnect switch to be provided and installed by others (Electrical

Division) per authority having jurisdiction

ITEM 19

Size:

Services:

Note:

STAINLESS STEEL SERVICE WALL 1 REQUIRED

Refer to plan, elevation and section; height to underside of finished ceiling

+ 50mm/2” into ceiling space; refer to Standard Detail D-19.2

Floor to ceiling+, with horizontal center wall section between end chases, partial open section from floor to approximately 24”/610mm AFF, for access to services with full depth chases at ends, with stainless steel wall flashing at back (wall); end chases as required for services and support – equipment to fit tight to service wall where possible

Service chases to floor for services each end

Sides 20 gauge stainless steel spot welded to angle iron frame, with removable panels as required for access to services

Angle iron frame to be primed with rustproof paint

Quick disconnects, electrical outlets and plumbing connection points as noted under adjoining equipment to be fixed to angle iron frame within service wall with drop access at horizontal section – no exposed service lines – FEC to coordinate service runs with applicable trades

Removable panels to be removable without the use of tools where easily accessible

All shutoff valves to be concealed in chases and easily accessible, label valve locations

Outlets as required

Coordinate with service trades all line runs within horizontal section of service wall between service chases to equipment and access to service shut-off valves – no exposed/surface mounted services

Section at ends to house shut-offs etc; swing doors with full length piano hinges; view window at fire suppression system

Refer to Services Schedule

Exhaust hood to be mounted on face of service wall – service wall is not to be within exhaust hood perimeter

Coordinate with plumber for BFP locations – preference is above counter section within wall, if BFP are not located elsewhere --- FEC to verify prior to fabrication of service wall

Page 7 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

1 REQUIRED

Model: FD-B-11.42/4.5-VE*L046

Approved NOTE: refer to service schedule, site and mechanical engineers drawings

Alternate: for design cfm / duct sizing – alternates/equivalent to conform

Size:

Halton equivalent

Approximately 3480 x 1448mm – size as required to suit equipment coverage required per codes and AHJ

Custom:

Services:

Note:

Boxed hood

ULC listed

Fabricated and installed to meet all governing codes and in compliance with latest ULC & NFPA-96 requirements and authority having jurisdiction

Flush mounted vapour proof LED fixtures or equivalent

One set of bulbs for each light fixture

Grease cup to be mounted at outside end of hood – LH end

Filter remover

Hanging brackets – full length and continuous – seismically restrained

Stainless steel closure panels to finished ceiling

Refer to Services Schedule

Refer to site for ceiling conditions prior to ordering and installation, for taper requirement per site conditions if required

Coordinate interconnections of all components with Electrician and Fire

Suppression Installer in connection with building systems and requirements of the AHJ

FEC to provide all applicable certifications, letters of assurance, letters of compliance and other documents/drawings (including equivalent City of

Vancouver K2 submittal requirements, if required by local AHJ) as requested by AHJ (Authority Having Jurisdiction)

Test & startup by Certified Technician

ITEM 21 FIRE SUPPRESSION SYSTEM

Manufacturer: Rangeguard

Approved

Alternate:

1 REQUIRED

Fabricated and installed to meet all governing codes and in compliance with latest regulations and authority having jurisdiction

Kidde equivalent

Acme equivalent

Capacity for coverage of all cooking equipment under hoods, plenum and ducts as required by code and authority having jurisdiction

Provide shut-off valves, contactors and solenoids as required by code for equipment under hood, coordinate installation of same with applicable subtrade

1 required local fire pull, confirm location with authorities having jurisdiction

1 required remote fire pull, confirm location with authorities having jurisdiction

Conceal all piping where possible, exposed piping to be chrome plated,

Page 8 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Additional:

Note: exposed horizontal piping not acceptable

Activation of system by globe fusible links

Integral with Exhaust Hood

1 required hand held ‘K’ class fire extinguisher; to be mounted in location as directed by the Authority having jurisdiction with 200mm x 279mm placard stating “Fire protection system to be activated prior to using fire extinguisher”

FEC to provide all applicable certifications, letters of assurance, letters of compliance and other documents as requested by authority having jurisdiction for a complete certified operational system

FEC to coordinate with the General Contractor as to the operation of the system as it relates to the building systems

Coordinate interconnections of all components with Electrician in connection with building systems and requirements of the AHJ

ITEM 22 STEAMER with Stand

Manufacturer: SteamCan

1 REQUIRED

Approved

Alternate:

Cleveland equivalent

Vulcan equivalent

Accessories: Standard with

Stainless steel economy stand with pull-out shelf; pan slides; top of stand approximately 717mm aff

Capacity: five full size insert pans

Services:

Note:

Automatic water fill and drain

Refer to Services Schedule

Confirm all plumbing and electrical connections are flexible

Electrical disconnect switch to be provided and installed by others (Electrical

Division) per authority having jurisdiction

ITEM 23 RANGE 1 REQUIRED

Manufacturer: Garland

Model: GFE60-8G12CC*L046

Approved US Range equivalent

Alternate: Vulcan equivalent

Services:

Additional

Accessories:

Eight (8) burners; 300mm/12” grill

Two (2) convection ovens

Electric spark ignition on all burners

Snap action valves

Rear gas connection

Heavy-duty casters, front casters c/w brakes

End caps and covers

Two additional oven racks

Refer to Services Schedule

Propane service – verify prior to ordering equipment

Gas regulator and solenoid to be supplied to others for installation

Quick disconnect – Dormont Supr-Safe flexible gas connector with Climfast

QDV safety fitting and double Supr-swivels with restraining cord

Gas regulator and solenoid, as required, to be supplied by FEC to others for

Page 9 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403 installation

Set of Posi-Set equipment positional brackets or equivalent; placed and secured as required

1 REQUIRED ITEM 24 HOT HOLDING CABINET

Manufacturer: Metro

Model:

Approved

C190 *L046

Alto Shaam equivalent

Alternate: F.W.E. equivalent

Accessories: Standard with

Casters with locks – restraining cord

Three (3) wire shelves; removable

Stainless steel pan slides

Services:

Note:

3.5” casters; two rigid, two swivel

Refer to Services Schedule

Unit to fit under stand for Combi Oven

Manufacturer: Cambro

1 REQUIRED

Approved

Alternate:

Accessories: Standard with

Colour to be verified

1 REQUIRED

Manufacturer: Rubbermaid

Model:

Approved

4091 *L046

Cambro

Alternate:

Accessories: Standard with

Heavy duty non-marking poly casters

Gray colour

Size: Refer to plan and elevation; 760mm deep; refer to Standard Details D-7.1,

D-7.3

1 REQUIRED

Boxed edges

Back and end splash up 8”/200mm and splayed, closed ends and back

Bracing as required

1 required sink approximately 355 x 410 x 250 mm deep, all welded, all coved

Undershelves with boxed edges, back up and hemmed

Components: 1 required cutting board as specified with stainless steel mounting slides

2 required drawers, as specified, with removable plastic liner, 1 @

6”/150mm deep, 1 @ 10”/250mm deep

Services: Refer to Services Schedule

Page 10 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

ITEM 28 OVERSHELF 3 REQUIRED

Manufacturer: Custom Fabricated – wall mounted

Size: Refer to plan and elevation; refer to Standard Details D-4.1

1 required to suit microwave oven

Construction: Stainless steel construction as specified; refer to Standard Details D-4.1

Note:

Shelf with boxed edges, back up and snapped, brackets as required

Coordinate with site for wall backing locations

1 REQUIRED

Manufacturer: Panasonic

Approved ACP equivalent

Alternate:

Accessories: Standard with

Services:

Cord and plug

Refer to Services Schedule

ITEM 30 COFFEE BREWER - N.I.C. - By Operator 1 BY OPERATOR

ITEM 31

ITEM 32 TOASTER

Manufacturer: Toasmaster

1 REQUIRED

Approved

Alternate:

Hatco equivalent

Wells equivalent

Accessories: Standard with

Cord and plug

Services: Refer to Services Schedule

Size: Refer to plan and elevation; 760mm deep; refer to Standard Details D-

10.5, D-10.10, D-10.12, D-10.15, D-10.16

1 REQUIRED

Manufacturer: Eagle

Approved

Alternate:

Services:

Note:

Custom Fabricated

Polar equivalent

Foot operated; foot pedals

Stainless steel pedestal with removable front cover for service access; floor and wall mounted

Gooseneck faucet, p-trap and tail piece; basket drain

Refer to Services Schedule

FEC to ensure unit has applicable approvals – CSA

Trim gap behind pedestal to service wall

1 REQUIRED

Page 11 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Edges up and rolled

Backsplash splash up 250mm (10”) and splayed to wall, closed ends

Bracing as required

Drainboard slopes to sinks

Allow for space for waste can

3 required sinks, approximately 670 x 508 x 355mm deep, all welded, rolled front to back, drain

Reinforce sink & top for disposal and controls

Edging into dishwasher at dishwasher

Space for hose reel and mixing valve – set back valves from table edge

Components: Set required removable rack guides, non-vibrating (quiet), top flush with sink edge, at sinks

Two (2) required sink covers; angle slides to hold covers – must be flush

Services: with working surface

2 required backsplash mounted faucets, 19mm

Lever wastes

Refer to Services Schedule

1 REQUIRED

Manufacturer: Fisher

Model:

Approved

Alternate:

Model 13382 modified *L046

T & S equivalent

Encore equivalent

Services:

48”/1220mm hose length

Wall bracket

Vacuum breaker

In-line dual check valve

Nipples

Elbows

Wrist style handles

Spray valve with designed flow restrictor – Ultra-spray Valve #2949

Supply line – length as required

Refer to Services Schedule

ITEM 36 DISPOSAL

Manufacturer: In-Sink-Erator

1 REQUIRED

Approved

Alternate:

Waste King equivalent

Salvajor equivalent

Accessories: Standard with

AS-101 Control Center

Collar mount

Solenoid valve

Services:

Note:

Flow control valve

Refer to Services Schedule

Ensure adequate air circulation around unit for operation

Electrical disconnect switch to be provided and installed by others

(Electrical Division) per authority having jurisdiction

Page 12 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

ITEM 37 OVERSHELF

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

1 REQUIRED

Size: Refer to elevation

Construction: Stainless steel construction, refer to Standard Detail 10.13

Note: verify mounting height with Operator prior to installation

ITEM 38 DETERGENT DISPENSER - N.I.C. - By

Operator

1 BY OPERATOR

ITEM 39 DISHWASHER with Booster

Manufacturer: Champion

1 REQUIRED

Approved Hobart equivalent

Alternate: Meiko equivalent

Jackson equivalent

Accessories: Standard with

Integral booster, 21 o

C (70

o

F) deg rise booster

Electric tank heat

Single point electrical connection

Flanged feet

Services:

Note:

4 required peg racks

2 required combination racks

Refer to Services Schedule

Electrical disconnect switch to be provided and installed by others

(Electrical Division) per authority having jurisdiction

Coordinate/verify with Electrical division that condensate fan is operational when dishwasher is operational

ITEM 40

Size:

CLEAN DISH TABLE 1 REQUIRED

Refer to plan and elevation; 760mm+/- deep; refer to Standard Detail D-

10.15

Edges up and rolled

Back and end splash up 250mm (10”) and splayed to wall, closed ends

Slope top to dishwasher

Perforated or slat (front to back) undershelf; boxed edges

Edging into dishwasher at dishwasher

1 REQUIRED

Size: Refer to plan and elevation, approximately 1100 x 1100 x 200mm high

Construction: Stainless steel construction with tapered top up to duct

Turned in boxed edge, shaped to catch condensation, sloped to drain at one corner

25 mm drain with NSF hose to counter top

Hanging rods

Stainless steel closure panels to ceiling

Page 13 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403

Services:

Note:

ITEM 42

Duct collar

Refer to Services Schedule

Unit mounted to provide steam capture from dishwasher and to clear dishwasher when doors open

Coordinate/verify with Electrical division that condensate fan is operational when dishwasher is operational

UNDERCOUNTER HOSE REEL

Manufacturer: Fisher

1 REQUIRED

Approved

Alternate:

T & S equivalent

Encore equivalent

Accessories: Standard with

Vacuum breakers

Check valves

Mixing valves; table mounted, cross handles

Spray valve with designed flow restrictor – Ultra-spray Valve #2949

Services:

Backflow prevention

Refer to Services Schedule

Custom Work: Stainless steel mounting bracket for mounting reel and mixing valves to table

ITEM 43 OVERSHELF 1 REQUIRED

Manufacturer: Custom Fabricated– wall mounted

Size: Refer to plan and elevation; 300mm deep; refer to Standard Details D-

4.1

Edges boxed

Brackets as required

2 REQUIRED

Manufacturer: Metro

Model:

Approved

Alternate:

Size:

Metroseal 3 Super Adjustable Super Erecta Shelf *L046

Cambro equivalent

Nexel equivalent

Olympic equivalent

457 x 915 x 1371mm high

Metroseal 3 finish

4 posts per unit

5”/127mm HD casters, all swivel, 2 with brakes each with donut bumpers per unit

4 shelves per unit

2 REQUIRED

Size:

Construction:

Refer to Standard Detail D-26.1

16 ga stainless steel

Mount to wall with countersunk screws and approved sealant; seal at top

Page 14 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

ITEM 46

ITEM 46

FOODSERVICE – EQUIPMENT

ITEMIZED SPECIFICATIONS

DIVISION 11

Section 11403 also

Mount at top of wall base or 150mm AFF if no wall base present

WASTE CAN - N.I.C. - By Operator LOT BY OTHERS

SOAP & TOWEL DISPENSER - N.I.C. - By

Others

LOT BY OTHERS

Construction: 18 ga. stainless steel and ¾”/19 mm plywood with plastic laminate finish as required, noted and requested (this is over and above the specified standard requirements of a professional installation)

Locations:

Note:

Where required as directed by the Foodservice Consultant or Project

Manager

Allow for approximately 100sqft/9 sq m. of additional stainless steel for filler and trim and 10sqft/1 sq. m. of plywood with plastic laminate finish as directed by the Foodservice Consultant

END OF SECTION

Page 15 of 15

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT CUSTOM

FABRICATION DETAILS

DIVISION 11

Section 11403

NOTE: The following details are for informational standards and are not to be used for shop drawing submittal.

It is the responsibility of the successful FEC to provide details for the applicable items at submittal.

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Page 26 of 26

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

Queen Charlotte, BC, Canada

FOODSERVICE – EQUIPMENT BROCHURES

DIVISION 11

Section 11403

NOTE: The following brochures are for information only and are not to be used for shop drawing submittal.

It is the responsibility of the successful FEC to provide up to date and accurate brochures at submittal.

Page 1 of 22

Page 2 of 22

“Inventor & World Leader in Food Processors”

BLIXERS

Prepare liquidized food as well as chop, grind, purée, emulsify…all in one machine!

Blixer 3

Blixer 4

Blixer 5

Blixer 6

Blixer 4V

Blixer 5V

Blixer 6V

Page 3 of 22

Blixer 3,

Blixer 4V,

Blixer 4,

Blixer 5,

BLIXERS ®

Blixer 5V,

Blixer 6,

Blixer 6V

Commercial Food Processors

• BLIXERS prepare mixed liquid or semi-liquid foods, even tube feedings, easily by combining the best features of the food processor and blender/mixer.

• Comes with stock-pot shaped stainless steel cutter bowl with handle, stainless steel cutter blade, and patented food wiper assembly to wipe top and sides of bowl during processing for overall mixing.

• Leakproof, see-thru lid to view processing progress and add ingredients without stopping or opening machine.

• Large capacity machine – 3.5 qt,

4 qt., 5.5 qt., and 7 qt. capacity models. Other Blixers available up to 60 Qt.

• 4 qt., 5.5 qt., and 7 qt. machines available in 2-speed or variable speed.

• Easily disassembled for cleaning.

• Long-lasting, reliable motors require minimum maintenance.

• 1 year warranty on parts and labor.

Blixers were developed to take the hard work out of preparing mixed liquid or semi-liquid foods. Blixers allow the same foods to be served to everyone enabling all patients to get the same nourishing nutrients. Recommended for use in healthcare facilities for preparing spoon feedings, semi-liquid feedings, and liquid feedings (for tube feedings); restaurants for preparing combo butter mixtures, sauces, salad dressings, mousses, and grinding herbs, seeds, lobster, scampi, etc.

Robot Coupe U.S.A., Inc.

P.O. Box 16625

Jackson, MS 39236-6625

1-800-824-1646 • (601) 898-8411

Fax: (601) 898-9134 www.robotcoupeusa.com • e-mail: [email protected]

SPECIFICATIONS ON REVERSE SIDE

“Inventor & World Leader in Food Processors”

Blixer 3,

Blixer 4V,

Blixer 4,

Blixer 5,

BLIXERS ®

Blixer 5V,

Blixer 6,

Blixer 6V

Commercial Food Processors

Blixer 3

Specifications

STANDARD MODEL:

Blixer 3 Includes motor base unit, 3.5 Qt. Stainless steel bowl with handle, stainless steel ‘S’ blade with plastic handle, patented plastic wiper

Blixer 4/4V

Blixer 5/5V assembly.

Includes motor base unit, 4 Qt. Stainless steel bowl with handle, stainless steel ‘S’ blade with plastic handle, patented plastic wiper assembly.

Includes motor base unit, 5.5 Qt. Stainless steel bowl with handle,

Blixer 6/6V stainless steel ‘S’ blade with plastic handle, patented plastic wiper assembly.

Includes motor base unit, 7 Qt. Stainless steel bowl with handle, all stainless steel ‘S’ blade assembly, patented plastic wiper assembly.

ELECTRICAL REQUIREMENTS:

Blixer 3 120V, 60HZ, 10.5 AMPS, single phase.

Blixer 4/4V

Blixer 5

120V, 60HZ, 11 AMPS, single phase.

208-240V, 60HZ, 10 AMPS, three phase.

Blixer 5V

Blixer 6

120V, 60HZ, 12 AMPS, single phase.

208-240V, 60HZ, 12 AMPS, three phase.

Blixer 6V 120V, 60HZ, 12 AMPS, single phase.

Contact your electrician for local code requirements.

MOTOR:

Blixer 3

Blixer 4

Blixer 4V

Blixer 5

Blixer 5V

Blixer 6

Blixer 6V

SWITCHING:

Blixer 3 & 4

Blixer 4V

1.5 HP, single phase, single speed, 3450 RPM.

1.5 HP, single phase, single speed, 3450 RPM.

2 HP, single phase, variable speed, 370-3450 RPM.

3 HP, three phase, two speed, 1725/3450 RPM.

3 HP, single phase, variable speed, 370-3450 RPM.

3 HP, three phase, two speed, 1725/3450 RPM.

3 HP, single phase, variable speed, 370-3450 RPM.

Blixer 5 & 6

Blixer 5V & 6V

High Speed for Finer Puréeing.

Push Button “On-Off” main switch with computerized variable speed control and Pulse Button.

w-High/Low speed selector with push button "On-Off" switches. Built-in safety switches.

Push Button “On-Off” main switch with computerized variable speed control.

BOWL CAPACITY:

WEIGHT:

Blixer 3 – 3.5 Qt., Blixer 4/4V – 4 Qt.,

Blixer 5/5V – 5.5 Qt., Blixer 6/6V – 7 Qt.

Blixer 3 – 29 lbs. Approximate shipping weight.

Blixer 4 – 69 lbs. Approximate shipping weight.

Blixer 4V - 76 lbs. Approximate shipping weight.

Blixer 5 – 78 lbs. Approximate shipping weight.

Blixer 5V – 87 lbs. Approximate shipping weight.

Blixer 6 – 83 lbs. Approximate shipping weight.

Blixer 6V – 89 lbs. Approximate shipping weight.

STANDARDS:

ETL Electrical and Sanitation, cETL

Distributed by:

Robot Coupe U.S.A., Inc.

P.O. Box 16625

Jackson, MS 39236-6625

1-800-824-1646

(601) 898-8411

Fax: (601) 898-9134 www.robotcoupeusa.com

e-mail: [email protected]

Blixer 4/4V

Blixer 5/5V

Blixer 6/6V

Page 4 of 22

Robot Coupe reserves the right to change specifications. Call the factory for latest specifications and recommendations.

© 2004 Robot Coupe U.S.A., Inc. Litho in U.S.A. 287RCC-700

Project Item # Quantity

GC512

Compact

Manual Slicer

Chefmate

Model

‰ 12” Compact Manual Slicer

GC512

Standard Features

• Gear driven knife

⅓ HP knife motor

• Knife cover interlock

• Stainless steel food contact areas

Optional Accessories

‰ Vegetable hopper

Standard Warranty

• One-year parts and labor

• Knife

• Removable receiving tray

• Anodized aluminum base

• Gravity feed food chute

• Permanently attached metal knife sharpener

• Permanently attached knife ring guard

• Power indicator light

• Six-foot cord and plug

Approved By:

Date:

GLOBE FOOD EQUIPMENT COMPANY www.globeslicers.com

Page 5 of 22

2153 Dryden Rd.

Dayton, OH 45439

Phone: 937-299-5493

Phone: 800-347-5423

Fax: 937-299-4147

Compact Manual Slicer GC512

Specifi cations

Finish: The slicer base is heavy

gauge anodized aluminum that is stain resistant, long lasting and easy to clean. Stainless steel parts include the food chute, slicer table, knife cover, knife, slice defl ector, motor cover and removable product receiving tray.

On/Off Controls:

Water protected toggle switch.

Knife Cover Interlock: Slicer

will not operate with the knife cover removed.

Motor:

⅓ HP, 115-60-1, 4.8 amps.

Totally enclosed, permanently lubricated sealed ball bearings.

Knife Ring Guard:

Permanently mounted, stainless steel knife ring guard covers the non-slicing portion of the knife, protecting the operator from the knife’s edge.

Knife Drive: Helical cut motor

gear of highly polished steel pinion meshing with a nylon gear.

Slice Thickness: Tissue thin

to

⅞” thick. Precision adjustment holds thickness setting for consistent cuts.

Top-Mounted Sharpener:

Sharpener is made of all metal and is top-mounted for easy access. A two stone, dual action design allows you to quickly return a razor sharp edge to the knife.

Gravity Feed: Requires less

mechanical or spring-loaded pressure. Equipped with a chrome-plated end weight that swings away for storage behind the food chute.

Knife: Nominal 12” diameter.

Stainless steel knife provides long life and maintains a razor sharp edge.

Capacity:

(13.3cm, 24.1cm or 20.3cm)

Power Indicator Light: A vis-

ible light illuminates when the knife is rotating.

Slice Defl ector: Heavy duty

defl ector is securely fastened to the slicer, yet still easy to remove without tools.

Cord & Plug: Attached six-foot

fl exible three-wire cord and plug fi ts a grounded receptacle.

Rubber Feet: Supplied with

nonslip rubber feet.

Dimensions:

Overall Length = 25” (63cm)

Overall Width = 19.75” (50cm)

Overall Height = 19.5” (49cm)

Freight Class: 77.5

Net Weight: 93 lbs. (42kgs.)

Shipping Weight: 110 lbs. (49.8kgs.)

Box Dimensions:

26”W x 22”D x 27”H

(66cm W x 56cm D x 68cm H)

Optional Accessory:

GLOBE FOOD EQUIPMENT COMPANY www.globeslicers.com

Page 6 of 22

2153 Dryden Rd.

Dayton, OH 45439

Phone: 937-299-5493

Phone: 800-347-5423

Fax: 937-299-4147

Specifi cations are subject to change without notice.

SelfCooking Center

®

62 E

Item No. ___________________________

(6 x 18'' x 26''/12 x 12'' x 20'')

SelfCooking Control

®

- 9 operating modes:

CombiSteamer mode - 3 operating modes:

Unit for the automatic cooking (SelfCooking Control Mode) of roasts, pan fries, poultry, fish, side dishes, potato products, egg dishes, desserts, bakery products and for automatic

Finishing

®

.

Combi-Steamer (Combi-Steamer Mode) for most cooking methods employed in the catering trade, with optional use of steam and hot air, separately, sequentially or combined.

Features:

• Clear control panel with pictograms • Rack monitoring with individual time programming of each rack for non-stop loading • Program memory for at least 350 cooking programs with up to 12 steps • Automatic cleaning and care system for cooking cabinet and steam generator works with normal water pressure • Automatic cleaning prompt that notes the cleaning stage and volume of chemicals • Care status is shown on the display • 6 cleaning stages for unsupervised cleaning and care, even overnight • Detergent and Care tabs (solid detergents) for optimum health protection • Maximum rack height 5 ¼ ft. (1.60 m) when original stand used • Sensor-controlled cabinet humidity, actual humidity in cabinet can be adjusted and requested on the control panel • 5 air speeds programmable • Humidifying function can be programmed with humidity values from 85 °F-500 °F (30 °C-260 °C) for Dry Heat and

Combination • Core temperature probe with 6 measuring points and automatic correction if inserted incorrectly • Temperature probe integral with unit (cannot be lost) • Positioning aid for core temperature probe • Demand-related energy supply • Integral hand shower with infinitely variable regulation, automatic retracting system and integral water shut-off function • Highperformance fresh steam generator with automatic self-cleaning system prevents the development of lime-scale; softened water and regular de-scaling are tipically not required. •

Level of scaling in the steam generator is monitored and displayed • Automatic, active rinsing and drainage of steam generator by pump • Lime-scale level of steam generator automatically sensed, automatic indication of when de-scaling is necessary, lime-scale level displayed at any time • Menu-guided de-scaling program • Integral, maintenance-free grease extraction system with no additional grease filter • Cool down function for fast cabinet fan cooling • Integral fan impeller brake • Rear-ventilated double glass doors, hinged inside pane for easy cleaning • Door handle with right/left and slam function • 2 door locking positions •

Proximity door contact switch • Seamless hygienic cooking cabinet with rounded corners •

Press-fit user-replaceable cabinet seal • Airflow-optimized cooking cabinet • Swivel air baffle with quick-release locks • Drip collector and door drip pan with continuous discharge to unit drain • Halogen cooking cabinet lighting with shock-proof CERAN glass • Microprocessorcontrolled cooking process • HACCP data 10-day memory and output via integral USB interface • Adjustable buzzer tone • Adjustable foreign languages display • Adjustable display contrast • Real time display • Free time selection with delayed start from 0-24 hours • Pre-

Optionen

• Left-hand hinged doors • Unit with mobile oven rack • RS 232 selected starting time adjustable for time and date • Function Delta-T cooking • Temperature unit-adjustable in °C or °F • Half power setting • Automatic drain condensate serial interface • RS 485 converter • Ethernet interface • Marine version (German Lloyd) • Security/Prision version • Integral fat drain • Special voltages • Sous-vide core temperature probe • cooling/quenching • Lengthwise loading for accessories • Hinging rack with additional rail for drip collector, rail distance 2 5/8" (68 mm), hinging rack swivel for easy cleaning • U-shaped rack rails with notched recesses for easy loading • All-round heat insulation •

Menu pad • Lockable control panel, 2-step door latch

ServiceDiagnostic System with automatic service notices display • Safety temperature limiter for cabinet and steam generator • Hinged control panel allows front servicing and inspection •

Accessories:

• Stands and base cabinets • Heat shield for left hand side panel • Grids, containers, trays, CombiFry

®

(frying baskets) •

Superspike (poultry grids), CombiGrill

®

• Mobile plate rack •

Transport trolley • Thermocover • UltraVent

®

condensation hood • UltraVent

®

condensation hood • Exhaust hood •

CombiLink

®

software package • CombiCheck

®

service

Operating and warning displays • Separate solenoid valves for normal and softened water •

Height-adjustable feet • Material inside and out CrNi steel CNS 304 • 3 grids 20"x24" (2/1

GN) package • Combi-Duo kits for 2 units one on top of the other •

Special Cleaner tablets and Care tablets • Adapters for sheet pans 18" x 26"

Approvals:

Consultant/Contractor:

Page 7 of 22

SelfCooking Center

®

62 E

(6 x 18'' x 26''/12 x 12'' x 20'')

1 Common water supply (cold water)

2 Water supply cold water

3 Water supply soft or hot water

4 Drain

5 Electrical connection

6 Equipotential bonding

7 Vent pipe 2" (50 mm)

Minimum distance 2" (50 mm)

Left side 20" recommended for servicing unit without the ability to move for servicing

Measurements in mm (inches)

Technical specification:

Capacity (Steam pans): 12x12''x20''

Capacity (Full size sheet pans): 6x18''x26''*

Capacity (GN-container/grids): 6 x 2/1 GN / 12 x 1/1 GN

Loading for: 2/1, 1/1 GN

Water drain:

Note:

2'' (50mm) O.D. (outside diameter)

Non-Threaded stainless outlet connect only to 2'' (50mm) diameter steam temperature resistant pipe

Number of meals per day: 60-160

''Moist heat" connection: 18 mm) kW

Cubing packing:

#AWG Wire size

(140° F):

46.9 cu.ft. (1.33 m³)

#3: 208/240 V #8: 440/480 V

Water connection (pressure

hose):

3/4'' NPS for 1/2'' pressure hose

Note: Connect to drinking water only

Water pressure (Flow pressure): 21.75 - 87 psi

480 V

**

Notes:

*

With optional rack adapter Art.-

No.:

60.62.050

**

Other voltages on request Dedicated circuit breaker required.

Do not use fuses. Dedicated ground wire required.

Weight (Net):

Installation Requirements, External Heat Source Proximity

314 lbs (142.5 kg)

Each Combi-Steamer must be clear of all external sources of heat • Increased appliance temperature may cause damage to unit components • Installations must comply with all local electrical, plumbing and ventilation codes • RATIONAL recommends testing to determine if any harmful elements or conditions exist in the water • Consult owners manual, installation manual for additional installation requirements for specifics and details.

Bidding specifications

The RATIONAL unit cooks with hot air and pressureless steam – singular, sequentially and in combination.

Cooking Modes

9 SelfCooking Control

®

Modes for the automatic cooking of roasts, pan fries, poultry, fish, side dishes, potato products, egg dishes, desserts, bakery products and for automatic finishing. 3 Combi-Steamer modes for Steaming (85 °F-265 °F), Hot Air (85 °F-575 °F), Combi-Steaming (85 °F-575 °F).

Unit shall be equipped with:

High-performance fresh steam generator with automatic self-cleaning system prevents the development of lime-scale; soft water and regular de-scaling are not required. • Level of scaling in the steam generator is monitored and displayed • Clear control panel with pictograms • Core temperature probe with 6 measuring points • Sensor-controlled cabinet humidity • Automatic cleaning and care system for cooking cabinet and steam generator works with normal water pressure •

Automatic cleaning prompt that notes the cleaning stage and volume of chemicals • Care status is shown on the display • 6 cleaning stages for unsupervised cleaning and care, even overnight • Detergent and care tabs (solid detergents) for optimum health protection • Seamless hygienic cooking cabinet with rounded corners • Integral, maintenance-free grease extraction system • Halogen cooking cabinet lighting • Automatic drain condensate cooling/quenching • Humidifying function • 5 air speeds programmable • Integral fan impeller brake • Rear-ventilated double glass doors • Door handle with right/left and slam function • Drip collector and door drip pan • Hinging rack with additional rail for drip collector • All-round heat insulation • Integral hand shower with infinitely variable regulation, automatic retracting • Separate solenoid valves for normal and soft water • HACCP data 10-day memory and output via integral USB interface.

RATIONAL Canada 2410 Meadowpine Blvd., Suite 107

Mississauga, Ontario L5N 6S2 Canada Tél.: 905 567 5777

Fax.: 905 567 2977

RATIONAL AG Iglinger Straße 62 D-86899 Landsberg a. Lech Tel. 49/81913270 Fax 49/819131735

Visit us on the Internet: www.rational-canada.com/www.rational-ag.com

We reserve the right to make technical improvements

Page 8 of 22

SteamCan

Equipment Ltd.

ELECTRIC COUNTER CONVECTION STEAMER

SPECIFICATIONS:

Shall be a SteamCan Model , counter convection steamer with electric steam generator,

C-CSA-US and NSF certified. The steamer shall be constructed of #4 finish stainless steel type 304, with a cooking chamber of one piece all welded type 316 stainless steel with coved corners. The door shall have a removable inner liner of stainless steel with full perimeter gasket seal, an outer liner of one piece all welded stainless steel, and a positive lock and seal mechanism. The steamer shall be provided with removable stainless steel pan supports, a stainless steel drip trough integrally connected to drain to collect condensate when door is opened and adjustable leveling feet.

The control housing shall be constructed of stainless steel with full access removable panel. The controls shall include a illuminated three way power switch (On / Off / De-lime), a pilot ready light, a pilot cook light, “60" minute electric timer which sounds an audible sound at the end of the cooking cycle.

Steam flow to the cooking chamber shall be interrupted when the door is opened and shall be reactivated when door is closed. Standard features include a de-liming port located at the rear of the unit for easy access to allow cleaning of the generator tank, de-lime mode power setting, automatic blowdown valve, solid state liquid level controls and split water connections for simple hook up to a water treatment system.

The steamer is constructed so that it may be mounted flush to the counter top or on 4" (102mm) legs. The steamer may also be stacked using a stacking kit .

Model

SX-3

SX-5

Compartment Pan Capacity

1"

Pan Depth

2-1/2" 4"

6

10

3

5

2

3

6"

1

2

OPERATION SHALL BE BY:

Electrically heated steam generator operating at 0 psi (0 kPa) with field replaceable elements rated at:

G

7.5 kW for Model SX-3

G

15.0 kW for Model SX-5

The steam generator shall be equipped for operation on:

G

208 VAC, 3 phase, 50/60 Hz. *

G

220 VAC, 3 phase, 50/60 Hz. *

G 240 VAC, 3 phase, 50/60 Hz. *

G

380/220 VAC, 3 phase, 50/60 Hz 4 wire.

G

415/240 VAC, 3 phase, 50/60 Hz 4 wire.

*UNIT SHALL BE FIELD CONVERTIBLE TO SINGLE PHASE

OPTIONAL ITEMS AT EXTRA COST:

G 380 VAC, 3 phase, 50/60Hz.

G

415 VAC, 3 phase, 50/60Hz.

G

480 VAC, 3 phase, 50/60Hz.

G 600 VAC, 3 phase, 50/60Hz.

G

120 minute timer.

G

Continuous steam feature.

G Correctional package.

G High sensitivity level controls (R.O. water).

ACCESSORIES:

G 4" (102 mm) adjustable legs.

G

Stacking kit.

G

Stainless steel stand (RL-18).

G Stainless steel stand (RL-28).

G

Stainless steel stand (RL-34).

Page 9 of 22

Tel: (416) 570-7226 Fax: (866) 273-2095 Email: [email protected]

5/16/06

SteamCan

Equipment Ltd.

GF Series 60" Gas

Restaurant Range

Models:

GF60-10RR

GFE60-10RR

GF60-8G12RR

GFE60-8G12RR

GF60-6G24RR

GFE60-6G24RR

Model GF60-10RR

NOTE: Ranges supplied with casters must be installed with an approved restraining device.

Item: ______________________________

Quantity: __________________________

Project: ____________________________

Approval: __________________________

Date: ______________________________

GF60-4G36RR

GFE60-4G36RR

Standard Features:

• Flame failure protection: all burners

• Spark ignition on all concealed burners (open top burners manual ignition)

• Large 27" (686mm) work top surface

• Stainless steel front and sides

• Stainless steel 5" (127mm) plate rail

• Stainless steel low profile back guard

• 12" (305mm) section stamped drip trays w/ dimpled bottom

• 6" (152mm) adj. stainless steel legs

• Large easy-to-use control knobs

• Gas regulator 1" NPT rear gas connection

Standard on Applicable Models:

• Electric spark ignition on all burners, requiring single phase 115V 60Hz or

240V 50Hz (specify) prefix GFE models

• Ergonomic split cast iron top ring grates

• 26,000 Btuh/7.61 kW 2 piece cast iron

Starfire- Pro open top burner

• 5/8 (15mm) thick steel griddle plate w/manual hi/lo valve control, 23"

(584mm) working depth surface, standard on right, optional on left

• 4-1/4" (108mm) wide grease trough

• 18,000 Btuh/5.27 kW cast iron "H" style griddle burner per 12"(305mm) width of griddle

• Strong, keep-cool oven door handle

• 38,000 Btuh/ 11.13 kW cast iron "H" style oven burner

• Snap action modulating oven thermostat low to 500° F

• Large porcelain oven interior, fits standard sheet pans in both directions for standard ovens

• Nickel plated oven rack and 3-position removable oven rack guide

• Convection oven w/3 nickel plated oven racks and removable rack guides in lieu of standard oven w/

1/3HP 120v 60 Hz single phase fan motor; change suffix RR to CR (1) or

CC (2) convection ovens, CR ovens standard on right

Optional Features:

Convection oven motor 240V

50/60 Hz single phase.

Grooved griddle in 1/2 or full plate section widths

Snap action modulating griddle control 175 to 475 F (79 to 218 C)

Hot top 12" (305mm) plate in lieu of two open burners, manual valve controlled w/18,000 Btuh/5.27 kW cast iron "H" burner standard on left side

Stainless steel backguard, w/removable stainless shelf

Stainless steel back panels for backguards or range

Additional oven racks

6” (152mm) levelling swivel casters (4), w/front locking

Flanged deck mount legs

Celsius temperature dials

Specifications:

Gas restaurant series range with large capacity (standard) oven. 59 1/16" (1500mm) wide and 27 1/4" (686mm) deep work top surfaces. Total flame failure protection for all burners. Stainless steel front, sides and 5" (127mm) wide front rail.

6" (152mm) legs with adjustable feet. Ten Starfire-Pro 2 piece,

26.000 Btuh/7.61 kW, cast open burners set in split cast iron ergonomic grates. Griddle or optional hot top with cast iron

"H" style burners. Porcelain oven interior with ribbed oven bottom and door. "Keep cool" oven door handle. Heavy cast iron

"H" 38,000 Btuh/11.13 kW (natural gas) oven burner controlled by even bake, fast recovery snap action modulating oven thermostat. Available with convection or standard oven bases.

TM

Garland Commercial Ranges Ltd

1177 Kamato Road,

Mississauga, Ontario

L4W 1X4 CANADA

Phone: 905-624-0260

Fax: 905-624-5669

Page 11 of 22

Model

Number

1

Description

Total

BTU/Hr

Natural

Gas

Shipping Information

Lbs.

Kg

GF60-10RR Ten Open Burners w/ Two Standard Ovens

GF60-8G12RR 12" Griddle, Eight Open Burners w/ Two Standard Ovens

336,000

302,000

726

756

329

343

GF60-6G24RR 24" Griddle, Six Open Burners w/Two Standard Ovens 268,000 775 342

GF60-4G36RR 36" Griddle, Four Open Burners w/Two Standard Ovens 234,000 826

1

Includes GFE models with electric spark ignition

Also available with convection oven change RR to RC for one convection oven or CC for two convection ovens

375

Cu. Ft.

79

79

79

79

Width

In (mm)

Depth2

In (mm)

Height w/

LPBG

3

In (mm)

Oven Interior-in (mm)

Height Depth4 Width

Combustible Wall

Clearance-In (mm)

Sides Rear

Entry Clearances

In (mm)

Crated Uncrated

Manifold Operating

Pressure

Natural Propane

59-1/16

(1500)

34-1/2

(876)

45-3/8

(1153)

13

(330)

26

(660)

26-1/4

(667)

14

(356)

6

(152)

37

(940)

36-1/2

(927)

4.5" WC

11 mbar

10.0" WC

25 mbar

2 Convection oven base models add 3 7/8” (98mm) to the depth of the unit.

3

LPBG = Low Profile Backguard

4 Convection oven depth 22" (559mm)

Gas input ratings shown for installations up to 2000 ft.(610m) above sea level. Please specify altitudes over 2000 ft.

This product is not approved for residential use.

Gas Type

Burner Ratings (BTU/Hr/kW)

Open Top

Griddle/

Hot Top

Standard Oven or Convection

6' POWER CORD

(FOR OPTIONAL

CONVECTION MOTOR)

3-1/2"

[89mm]

2-1/4"

[57mm]

Natural 26,000/7.61 18,000/5.27

Propane 26,000/7.61 18,000/5.27

38,000/11.13

32,000/9.38

34-1/2"

[876mm]

27-1/4"

[692mm]

All 115V, 60Hz, 1 phase GFE models are supplied with a 6'

(1829mm) cord and plug (NEMA-5-15P), 240V 50/60 Hz. 1 phase,

1.8 amps are not supplied with cord and plug and must be direct connect. Convection oven models draw 3.5 amps, standard GFE models draw 0.2 amps for the ignition system; 240V systems without the convection motor are 0.1 amps.

5"

[127mm]

12-1/8"

[307mm]

59-1/16"

[1500mm]

9-3/8"

[238mm]

18-3/8"

[466mm]

1-1/2"

[38mm]

1" N.P.T.

REAR GAS

INLET

23-1/4"

[590mm]

30"

[763mm]

6"

[152mm]

13-7/8"

[352mm]

ADD WHEN

DOOR OPEN

31-1/8"

[791mm]

1"

[25mm]

GAS

INLET

39-3/8"

[1000mm]

LOW PROFILE

BACKGUARD

51"

[1296mm]

STD BACKGUARD

W/HIGH SHELF

(OPTIONAL)

3-7/8" [98mm]

ADD FOR

CONVECTION OVEN

Form# GF60 (08/05/10)

Garland Commercial Ranges Ltd

1177 Kamato Road,

Mississauga, Ontario

L4W 1X4 CANADA

Phone: 905-624-0260

Fax: 905-624-5669

Page 12 of 22

HALF-HEIGHT

INSULATED CABINET

*

C190

FlavorHold

Series

• High Performance: Cabinet holds hot prepared foods. Heating element, blower and thermostat provide quick heat-up and control to maintain an even operating temperature throughout the cabinet.

• Economical: Fiberglass insulation in cabinet and gasketed door insure maximum heat retention for economical operation.

• Mobile: 3" (76mm) non-marking neoprene casters (two with brakes) permit easy maneuverability. Cabinet provides a low center-of-gravity for safe transport. The cabinet has been designed for convenient under-counter storage and use.

• Sanitary: Smooth stainless steel cabinet interior cleans easily. Slides, water pan with cover, and door all remove for quick clean-up.

• Versatile: Dual Function pan slides handle either 18" x 26" (457 x 660mm) bun pans or

12" x 20" (305 x 508mm) steam table pans.

Optional “converta-slide” allows cabinet to accommodate both sizes simultaneously.

• Door Opens Easily: Convenient kick latch provides easy “hands-free” opening. Magnetic door catch holds door shut securely.

• Water Pan: Provided to create passive humidity and prevent drying of certain prepared foods.

InterMetro Industries Corporation

North Washington Street

Wilkes-Barre, PA 18705 www.metro.com

Page 13 of 22

HALF-HEIGHT INSULATED CABINET

C190 FlavorHold

Series

Specifi cations

• Material: Stainless steel interior and .063" (1.8mm) high strength brushed aluminum exterior.

• Chassis: Brake-formed aluminum wrapper with integral reinforcements.

• Door: Brake-formed and welded construction.

Double-hinged door allows a 270 degree swing. Built-in magnetic latch insures trouble-free operation.

• Chrome-Plated Tray Slide

Racks: Accommodates twelve

18" x 26" (457 x 660mm) bun pans on 1 3 /

4

" (44mm) centers or sixteen 20" x 2

1

/

2

" (508 x

63mm) deep steam table pans.

Optional “converta-slide” allows cabinet to accommodate both sizes simultaneously.

• Casters: 3" (76mm) double ball-bearing swivel, ball-bearing axle, nickel-plated, neoprene tires, pre-lubricated, bolted through

1

/

8

" (3mm) thick aluminum chassis. Two on front — same as above, with wheel brake.

• Electrical: 1400 watt, 120 VAC,

12 AMP, 60 cycle controlled by an adjustable thermostat.

Operating range is from 120 degrees to 200 degrees

Fahrenheit under normal room temperature conditions. Duct fed forced air circulates throughout cabinet. 6-foot

(1829mm), 3-wire lead cord.

NEMA 5-15P plug.

UL, CUL, and NSF listed.

Metro Heated cabinets are for hot food holding applications only.

Standard Slides (Inboard)

Standard Slides (Outboard)

Optional “Converta-Slide”

Dimensions

Height

(in.) (mm)

Width Depth

(in.) (mm)

Height

(in.) (mm)

Spacing

(in.) (mm) No. Size

Pan Capacity

(mm)

C190 30

1

/

4

768 28

5

/

8

724 29

1

/

4

743 22

1

/

4

565 1

3

/

4

44 12 18x26

3 1 /

2

89 16 12x20x2 1 /

2

305x508x63

305x508x102

305x508x152

Accessory

Description

“Converta-Slide” (1 pair) A190

All Metro Catalog Sheets are available on our Web Site: www.metro.com

InterMetro Industries Corporation

North Washington Street, Wilkes-Barre, PA 18705

Phone: 570-825-2741 • Fax: 570-825-2852

For Product Information:

U.S. and Canada: 1-800-992-1776

Approx.

Pkd. Wt.

L02-071

Printed in U.S.A. Rev. 10

/

11

Information and specifi cations are subject to change without notice. Please confi rm at time of order.

Copyright © 2011 InterMetro Industries Corp.

Meal Delivery Carts

Tall Profile, Single Door, 16 Tray Capacity

Models MDC1520T16

MDC1418T16

Item No. ____________________

Specifier Identification No. _____________________

Model No. _________________________________

Quantity __________________________________

Features & Benefits

• Durable carts designed to specifically meet the meal delivery needs of hospitals (acute care), long term care and correctional facilities.

• Designed to work with unitized pellet system, heat on demand base system or insulated trays.

• Single stack rail system handles 2 trays per rail, 8 trays per compartment with a 5

1

/

4

" (13,5 cm) clearance between rails.

• Serving capacity per cart:

MDC1418T16 - 16 each 14" x 18" (36 x 46 cm) trays

MDC1520T16 - 16 each 15" x 20" (38 x 52 cm) trays

• Rear mounted nylon roller menu clip keeps service instructions highly visible and easy to access.

• Durable, one-piece, molded polyurethane construction ensures long term durability and reliability. Molded bottom bumpers protect walls and furniture.

• Thick foamed-in place polyethylene insulation provides added structural strength and reduces noise while transporting.

• Molded-in marine rail top offers an ergonomic work surface and keeps trays secure during service preparation.

• Pressure molded ABS doors are lightweight, durable and open a full 270˚. Can be securely locked into the bottom catch rail for easy access during serving.

• Large stainless steel paddle latch is easy to open, rust free and can be removed and cleaned without the use of tools.

• Self-draining shelf and bottom in compartments facilitates easy cleaning.

• Molded-in rear handles make it easy to transport and maneuver.

• Four each 6" (12,7 cm) casters, 2 swivel w/ brake and 2 fixed, enhance cart maneuverability and increase safety.

• Non electrical.

• No assembly required.

• Available in 5 color combinations.

MDC1418T16

MDC1520T16

Menu clip keeps service instructions clearly visible.

Durable nylon hinge pins & clips can be easily removed for cleaning.

Approvals

black

© Cambro Manufacturing Company 5801 Skylab Road, Huntington Beach, CA 92647-2056, U.S.A.

Telephone 714 848 1555

Page 15 of 22

Customer Service Department 800 833 3003 black white

Meal Delivery Carts

Tall Profile, Single Door, 16 Tray Capacity

Models MDC1520T16

MDC1418T16

Item No.

____________________________________________

Specifier Identification No.

______________________________

Model No.

______________________________________________

Quantity

_______________________________________________

MDC1418T16

Specifications

CODE

MDC1418T16

MDC1520T16

TRAY CAPACITY

PER COMPARTMENT

16 each 14" x 18"

(36 x 46 cm)

16 each 15" x 20"

(38 x 52 cm)

MDC1520T16

EXTERIOR

DIMENSIONS W x D x H

28" x 36

1

2

" x 58

1

(71 x 93 x 148 cm)

8

"

30

5

8

" x 39

1

8

" x 58

1

(78 x 99 x 148 cm)

8

"

Dimension Tolerance: +/-

1

4

" (0,64 cm)

Internal Dimensions

W x D x H

CASE LB. (CuBE)

CASE Kg. (M

3

)

18

3

8

" x 29

3

8

" x 21

1

2

"

(46,7 x 74,6 x 54,6 cm)

20

5

8

" x 30

1

2

" x 21

1

2

"

(52,4 x 77,5 x 54,6 cm)

141 (39.61)

63,9 (1,12)

168 (49.62)

76,2 (1,33)

Architect Specs

The non-electrical Meal Delivery Cart shall be a vertical access, single door Meal Delivery

Cart, Model..., manufactured by Cambro Mfg. Co., Huntington Beach, CA 92647, U.S.A. It shall be made of one-piece, seamless, double-wall, high-density, polyethylene and foam-injected polyurethane. It shall have a molded-in marine top rail. It shall have molded-in handles. It shall have a pressure molded ABS door that opens a full 270˚ and can be securely locked into the bottom catch rail. It shall have a single stack rail system that accommodates 2 trays per rail,

8 trays per compartment with a clearance of 5

1

/

4

" (13,5 cm) between rails. It shall have a large stainless steel paddle latch that can be removed and cleaned without the use of tools. It shall have self-draining shelves. It shall have 4 each 6” (12,7 cm) casters, 2 fixed, 2 swivel, 2 w/ brake. It shall have a rear mounted nylon roller menu clip. It shall require no assembly. It shall be available in 5 color combinations.

MDC1418T16 and MDC1520T16 Covered by U.S. Patent Des. 398,727.

Standard Colors

Gray with Cream Color Door (180)

Slate Blue with Cream Color Door (401)

Granite Gray with Cream Color Door (191)

Granite Green with Cream Color Door (192)

Granite Sand with Cream Color Door (194)

Approvals

black white

© Cambro Manufacturing Company 5801 Skylab Road, Huntington Beach, CA 92647-2056, U.S.A.

Telephone 714 848 1555

Page 16 of 22

Customer Service Department 800 833 3003 white

PROJECT: ITEM NO.:

1/2 – 1-1/4 H.P. DISPOSER MODELS

Heavy-duty disposer designed for continuous operation in restaurants, hotels, hospitals and cafeterias. Food waste including steak bones is quickly and efficiently removed with this labor-saving, self-cleaning, environmentally sound disposer.

SPECIFICATIONS

Grind Chamber: Corrosion Resistant Stainless Steel

Mounting: 3/4" (19.1 mm) rubber mounting above grinding chamber isolates sound and eliminates

vibration. Mounting is enclosed in chrome plated covers for sanitation and appearance.

Motor: 1/2 – 1-1/4 HP Induction Motor, 1725 RPM, totally enclosed to provide protection against

outside moisture. Controlled power air flow cools motor for efficiency and longer life. Built-in

thermal overload protection.

Cutting Elements: Stationary and rotating shredding elements made from cast nickel chrome

alloy for long life and corrosion resistance, designed for reverse action grinding.

Main Bearings: Double-tapered Timken roller bearings provide a shock absorbing cushion.

Motor Seals: Triple lip seal protects motor from water damage. Secondary spring-loaded

oil seal provides double protection against water and loss of grease.

• Finish: All Stainless Steel and Chrome plated. Paint-free for lasting sanitation.

• Warranty: 1 year full warranty from date of installation.

A Disposer Package Includes: 1 Mounting/Bowl Assembly, 1 Electrical Control, 1 Syphon

Breaker, 1 Solenoid Valve, and 1 Flow Control Valve. The standard Flow Control Valve will be

sent with the unit unless the optional valve is specified.

MODEL & HORSEPOWER/ELECTRICAL REQUIREMENTS

SS-50

1/2 H.P.

115/208-230V, 60 Hz, 1 Ph, 8.4/4.0/4.2 amps,

UL

208-230/460V, 60 Hz, 3 Ph, 2.0/2.2/1.1 amps,

UL

115/208-230V, 60 Hz, 1 Ph, 8.4/4.0/4.2 amps,

CSA

208-230/460V, 60 Hz, 3 Ph, 2.0/2.2/1.1 amps,

CSA

SS-75

3/4 H.P.

SS-100

1 H.P.

115/208-230V, 60 Hz, 1 Ph, 10.0/4.2/5.0 amps,

UL

208-230/460V, 60 Hz, 3 Ph, 2.5/3.0/1.5 amps,

UL

115/208-230V, 60 Hz, 1 Ph, 10.4/4.3/5.0 amps,

CSA

208-230/460V, 60 Hz, 3 Ph, 2.5/3.0/1.5 amps,

CSA

115/208-230V, 60 Hz, 1 Ph, 11.6/5.1/5.7 amps,

UL

208-230/460V, 60 Hz, 3 Ph, 2.2/3.0/1.5 amps,

UL

115/208-230V, 60 Hz, 1 Ph, 11.6/5.1/5.7 amps,

CSA

115/230V, 50 Hz, 3 Ph, 7.7/3.7 amps

230/460V, 50 Hz, 3 Ph, 2.7/1.4 amps

380V, 50 Hz, 3 Ph, 1.1 amps

208-230/460V, 60 Hz, 3 Ph, 2.2/3.0/1.5 amps,

CSA

120/208-240V, 60 Hz, 1 Ph, 11.6/5.1/5.7 amps,

NOM

100/200-230V, 50/60 Hz, 1 Ph, 10.4/5.2/5.4 amps

SS-125

1-1/4 H.P.

115/208-230V, 60 Hz, 1 Ph, 12.8/5.9/6.6 amps,

UL

208-230/460V, 60 Hz, 3 Ph, 2.6/3.3/1.9 amps,

UL

NOTE: All amp ratings denote amp draw during a grind load.

115/208-230V, 60 Hz, 1 Ph, 12.8/5.9/6.6 amps,

CSA

208-230/460V, 60 Hz, 3 Ph, 2.6/3.3/1.9 amps,

CSA

ELECTRICAL CONTROLS

AS-101 Control Center

“Aqua Saver”

(Auto-Reversing)

CC-101 Control Center

(Auto-Reversing)

4700 21st STREET

RACINE, WI 53406

TEL: 800-845-8345

FAX: 262 554-3620

www.insinkerator.com

InSinkErator is a division of Emerson Electric Co.

CC-202 Control Center

(Auto-Reversing)

Manual Reverse Switch

(Dual Direction)

Manual Switch

(Single Direction)

Our products appear on The KCL CADalog

CD-ROM based CAD Foodservice Symbol

Library. More information is available from

Kochman Consultants, Ltd. at www.kclcad.com.

Page 17 of 22

The Emerson logo is a

trademark and a service mark

of Emerson Electric Co.

InSinkErator ©2008 Printed in USA Form No. F307-09D-45-02

DISPOSER MOUNTING ASSEMBLIES (choose one)

Bowl Mounts

Type A Sink Bowl Assembly: Includes bowl, water nozzle(s), bowl cover, splash baffle

Type B Sink Bowl Assembly: Includes bowl, water nozzle(s), silver guard, splash baffle

Type C Sink Bowl Assembly: Includes bowl, water nozzle(s), splash baffle

Sink Bowl Assembly Size

12" (304.8 mm) with one adjustable water nozzle

15" (381.0 mm) with one adjustable water nozzle

18" (457.2 mm) with two adjustable water nozzles

Collar Mounts

#5 Sink Flange Mounting Assemblies for 3-1/2" – 4"

(88.9 mm – 101.6 mm) sink opening (support legs are recommended)

#6 Collar Adaptor for welding into trough, provides

6-5/8" (168.3 mm) opening, includes splash baffle

#7 Collar Adaptor for welding into sink, provides

6-5/8" (168.3 mm) opening, includes splash baffle and stopper

DIMENSIONS

IMPORTANT: Use dimension chart below for adaptor height in place of InSinkErator bowl sink height when mounting directly to a sink.

Bowl

Sinks

12"

(304.8 mm)

15"

(381 mm)

18"

(457.2 mm)

Adaptors

No. 5

No. 6

No. 7

Flange O.D.

X

13-1/2"

(342.9 mm)

16-1/2"

(419.1 mm)

19-1/2"

(495.3 mm)

X

Work Table Hole

Y

12-1/4"

(311.2 mm)

15-1/4"

(387.4 mm)

18-1/4"

(463.6 mm)

Y

Flange I.D.

Z

12"

(304.8 mm)

15"

(381.0 mm)

18"

(457.2 mm)

Z

Fits Standard Sink Opening:

3-1/2" – 4" (88.9 mm – 101.6 mm)

7-13/16"

(198.4 mm)

9-1/8"

(231.8 mm)

6-7/8"

(174.6 mm)

7-7/8"

(200.0 mm)

6-5/8"

(168.3 mm)

7-5/8"

(193.7 mm)

Height

NOTE:

• Adaptors are available upon request for all competitor

sink bowls or cones.

• Please have sink bowl/cone type with the necessary

dimensions when ordering adaptors.

6-1/2"

(165.1 mm)

6-1/2"

(165.1 mm)

6-1/2"

(165.1 mm)

Height

2-3/4"

(69.9 mm)

1-3/16"

(30.2 mm)

2-1/16"

(52.4 mm)

InSinkErator

BOWL SINK

3-3/8"

(85.7 mm)

17"

(431.8 mm)

X

Y

Z

6-5/8"

(168.3 mm)

4-7/8"

(123.8 mm)

6-13/16"

(173.0 mm)

EXTERNAL ELECTRICAL

CONNECTIONS

6-1/2"

(165.1 mm)

1/2-14 N.P.T.

WATER INLET

7-11/16"

(195.3 mm)

6-3/8"

(161.9 mm)

1-1/2"

(38.1 mm)

RECOMMENDED INSTALLATION

RECOMMENDED WATER USAGE

Standard Optional

SS-50

SS-75

SS-100

SS-125

3 GPM

(11.4 LPM)

3 GPM

(11.4 LPM)

5 GPM

(18.9 LPM)

5 GPM

(18.9 LPM)

N/A

N/A

3 GPM

(11.4 LPM)

3 GPM

(11.4 LPM)

For additional information, see

Foodservice Product Information Binder.

Page 18 of 22

StanDarD FeatUreS

• ENERGY STAR® Qualified

• Automatic tank fill

• Detergent/chemical connection provisions

• Door safety switches

• Automatic electric drain valve

• Electric tank heat

• Interchangeable upper and lower spray arms

• Low-water tank heat protection

• Pump motor, drip-proof 1 Hp

• Stainless steel pump impeller

• Stainless steel front and side panels

• Top-mounted, splash-proof control console

• Single point electrical connection (see chart)

• Balanced door lift system

• Built-in 40°F/22°C rise stainless steel electric booster (DHB only)

• Vent fan control

Project

Item No.

Quantity

D-HB/D-H1

Door-type High Temperature

Dishwashing Machine

optionS & acceSSorieS

Sheet pan rack

Electric:

70°F/39°C rise (built-in) (DHB only)

Steam coil

tank heat

Steam injector

tank heat (DHB only)

Steam:

40°F/22°C - 70°F/39°C rise

(built-in) (DHB only)

Corner

operation

2674 N. Service Road,

Jordan Station, Ontario, Canada L0R 1S0

Tel: 800/263-5798 Fax: 905/562-4618

(1M) 9/10 Printed in U.S.A.

Page 19 of 22

SpeciFier Statement

Specified unit will be Champion model D-HB/D-H1 high temperature dishwashing machine with built-in, stainless steel booster heater (DH1 without booster).

Features top mounted control cabinet, balanced door-lift with door safety switch, 40°F/22°C rise, built-in SST booster

(DHB only), interchangeable stainless steel wash and rinse arms, 55 racks/hr., 0.86 US gals/rack, single point electrical connection. Constructed of Type 304 SST.

1 year parts and labor warranty.

Champion Industries, Inc.

3765 Champion Blvd., Winston-Salem, NC 27105

Tel: 800/532-8591 Fax: 336/661-1979

www.championindustries.com

D-HB/D-H1

Door-type High Temperature

Dishwashing Machine

Dimensions shown in inches and [millimeters]

Details, Dimensions & connections

Length between table connections: 26"/660mm

Volume crated:

46 cu.ft.

Shipping weight crated:

350 lbs./158kg

A

60-1/2" [1537]

A

92-1/2" [2302]

Door

Removal

86" [2184]

Up

67-1/2" [715]

Height

34" [864]

Height

1

8-7/8" [225]

3

19-1/4"

[489]

1

Side View

8-3/4" [222]

2

20-1/8"

[511]

26" [660]

4" [102]

1

26"

[660]

plan View

3

3

2

2

5-1/4" [133] min

Straight through

Wash Pump 2 Hp

Front View

2-7/8" [73]

2HP

5-1/4" [133] min

5-1/4" [133] min

corner configuration

FRONT

Due to an ongoing value analysis program at Champion, specifications contained in this catalog are subject to change without notice.

D-HB/D-H1

Door-type High Temperature

Dishwashing Machine

Utilities

1 Electrical

(See Box)

2 Hot Water (DHB)

3/4" NPT hot water 140°F/60°C min for

40°F/22°C rise booster. 3/4" NPT hot water

110°F/43°C min for 70°F/39°C rise booster. Flow pressure 20-22 psi. (138-151kPa)

Hot Water (DH1)

3/4" NPT 180ºF/82ºC hot water connection.

Flow presure 20-22 ps, (138-151 kPA

3 Drain

2" O.D. connection. Max. flow rate

15 US gpm. (12imp.gpm/54/Lpm

For Electrical Heat D-HB w/40°F/22°C Rise Booster

Elec.

Specs.

208/60/1

Rated

Amps

73

Minimum

Supply Ckt.

Conductor

Ampacity

80

Minimum

Overcurrent

Protective

Device

80

240/60/1 81 90 90

208/60/3

240/60/3

480/60/3

575/60/3

41

46

20

16

50

50

25

20

50

50

25

20

For Electrical Heat D-HB w/70°F/39°C Rise Booster

Elec.

Specs.

208/60/3

Rated

Amps

58

Minimum

Supply Ckt.

Conductor

Ampacity

60

Minimum

Overcurrent

Protective

Device

60

240/60/3

480/60/3

575/60/3

66

30

25

70

35

30

70

35

30

1-1/2" [32] Roll

SpeciFicationS

Capacity

Racks per hr. (NSF rated)

Wash tank US gal. (imp. gal/liters)

Motor horsepower

Water consumption

Gal. per hr. (max. use) US gal. (imp. gal/liters)

Gal. per rack (US gal. (imp. gal/liters)

Temperatures °F/°C

Wash

Rinse

Heating

Tank heat, electric, (kW)

Tank heat, steam (lbs.per hr. required at 15 psi flow pressure)

only

DHB

Electric booster (kW required for 40°F/22°C rise)

Electric booster (kW required for 70°F/39°C rise)

Steam booster (internally mounted)

(lbs. per hr. required for 40°F/22°C rise)

Steam booster (internally mounted)

(lbs.per hr. required for 70°F/39°C rise)

Time cycle in seconds

Wash

Rinse

Dwell

Total cycle

55

9 (7.5/34)

1

49 (41/186)

.86 (0.74/3.4)

150/66

180/82

5.2

25

9

13

50

65

40

8

12

60

For Electric Heat

D-H1

Electrical Power Requirements

Elec.

Specs.

115/60/1*

208/60/1

Rated

Amps

48

37

Minimum

Supply Ckt.

Conductor

Ampacity

60

40

Minimum

Overcurrent

Protective

Device

60

40

240/60/1

208/60/3

40

20

45

25

45

25

240/60/3

480/60/3

22

9

575/60/3 7

*3kW wash tank heat

25

15

15

25

15

15

Warning: Plumbing and electrical connection should be made by qualified personnel who will observe all the applicable plumbing, sanitary and safety codes and the National

Electrical Code.

Plumbing Note: Because of the variation in house-supplied water and steam pressure, pressure regulating valves (PRV’s) for incoming water and steam supply are needed. The PRV’s can be purchased from

Champion or obtained locally.

Note: Water Hammer Arrestor (meeting ASSE-

1010 standard or equivalent) to be supplied

(by others) in common water supply line at service connection.

Due to an ongoing value analysis program at Champion, specifications contained in this catalog are subject to change without notice.

D-HB/D-H1

Door-type High Temperature

Dishwashing Machine

1

4"

[102]

Steam Heat

17" [432]

Clearance

84" [2134]

Removal

75"

[1905]

60-1/2"

[1537]

Utilities

1 Electrical

(See Box)

2 Hot Water (DHB)

3/4" NPT 110°F/43°C - 140°F/60°C hot water connection.

Flow pressure 20-22 psi. (138-151kPa)

3 Drain

A.

2" O.D. machine connection (15 US gpm)

B.

3/4" NPT booster relief to open drain

4 Steam

3/4" NPT machine connection.

Flow pressure 15-30 psi.

5 Condensate

3/4" NPT machine return to boiler

A.

Steam Injector

B.

Steam Coil

34" [864]

Load

Height

57" [1448]

Height

1 HP

13" [330]

13-1/4"

[337]

14-1/2"

[368]

5

19-1/2"

[495]

4

8-3/4"

[222]

9-1/4"

[235]

8-7/8"

[225]

4

4-5/8" [118]

5

3A

2

3B

5"

[127]

5-1/4"

[133]

2 3B 3A

Front View

1

1

4"

[102]

Steam Heat

For Steam Heat

Elec.

Specs.

208/60/1

240/60/1

208/60/3

240/60/3

480/60/3

575/60/3

Rated

Amps

13

12

6

6

3

3

Minimum

Supply Ckt.

Conductor

Ampacity

15

15

15

15

15

15

Minimum

Overcurrent

Protective

Device

15

15

15

15

15

15

17" [432]

Clearance

84" [2134]

Door

Removal

75"

[1905]

Door Up

60-1/2"

Load

Height

57" [1448]

Mach.

Height

For Steam Heat

D-H1

Electrical Power Requirements

Elec.

Specs.

115/60/1

208/60/1

240/60/1

208/60/3

Rated

Amps

22

12

11

6

Minimum

Supply Ckt.

Conductor

Ampacity

30

15

15

15

Minimum

Overcurrent

Protective

Device

30

15

15

15

13" [330]

4

4-5/8" [117]

5

3A

2

3B

5-1/4"

[133]

1 HP

13-1/4"

[343]

4

14-1/2"

[368]

19-1/2"

[495]

8-3/4"

[222]

8-7/8"

[225]

9-1/4"

[235]

2 3A 3B

Front View

240/60/3

480/60/3

6

3

15

15

15

15

7-1/4"

[184]

5

575/60/3 3 15 15

FRONT

Due to an ongoing value analysis program at Champion, specifications contained in this catalog are subject to change without notice.

Page 22 of 22

2674 N. Service Road, Jordan Station, Ontario, Canada L0R 1S0 • 800/263-5798 • Fax: 905/562-4618

1

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

.

Queen Charlotte, BC, Canada

Firm

No.

Description

1 SHELVING - DRY

2 WALK-IN ASSEMBLY

3 REF SYSTEM - COOLER

4 REF SYSTEM - FREEZER

5 spare

6 SHELVING - WALK-IN

7 DUNNAGE RACK

8 PREP SINKS

9 OVERSHELF

10 FOOD PROCESSOR

11 SLICER

12 WORK COUNTER

13 MIXER

14 WORK COUNTER

15 HOT CART

16 HAND SINK

17 spare

18 COMBI OVEN

19 S STEEL SERVICE WALL

20 EXHAUST HOOD

21 FIRE SUPP SYSTEM

22 STEAMER

23 RANGE

24 HOT HOLDING CABINET

25 TRANSPORT CART

26 UTILITY CART

27 WORK COUNTER

28 OVERSHELF

29 MICROWAVE OVEN

30 COFFEE BREWER

31 HOT WATER DISP

32 TOASTER

33 HAND SINK

34 SINK UNIT

35 PRE-RINSE

36 DISPOSAL

37 OVERSHELF

38 DETERGENT DISP

39 DISHWASHER

40 CLEAN DISH TABLE

41 CONDENSATE CANOPY

42 UCOUNTER HOSE REEL

1

1

1

1

1

1

1

1

1

1

1

1

1

3

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

4

8

2

Qty. Status

5

FEC

1

FEC

1

1

----

FEC

FEC

----

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FUT

----

1

FEC

----

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

FEC

OP

FUT

FEC

FEC

FEC

FEC

FEC

FEC

OP

FEC

FEC

FEC

FEC

Manufacturer

----

----

----

----

----

----

Page 1 of 3

Model

FOODSERVICE EQUIPMENT

ITEMIZED BID SUMMARY

DIVISION 11

Section 11404

Unit Price Price

----

----

----

----

----

----

----

----

----

----

----

----

----

----

----

----

----

----

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

.

Queen Charlotte, BC, Canada

Firm

43 OVERSHELF

44 POT RACK

45 CORNER GUARDS

46 WASTE CAN

47 S/TOWEL DISPENSER

1000 MISC. TRIM

1

2

2

LOT

FEC

FEC

FEC

OP

LOT OT

LOT FEC

FEC - FS EQ. CONTRACTOR

OT - OTHERS

OP - OPERATOR

FUT - FUTURE

EX - EXISTING

FOODSERVICE EQUIPMENT

ITEMIZED BID SUMMARY

DIVISION 11

Section 11404

----

----

----

----

EQUIPMENT TOTAL

INSTALLATION (SETTING IN PLACE)

LETTERS OF ASSURANCE

SUBTOTAL

GST/HST (as applicable)

PST (as applicable)

LUMP SUM BID

----

----

----

----

$ -

$

$

$ -

$

$

$ -

Page 2 of 3

QUEEN CHARLOTTE HOSPITAL

HAIDA GWII

.

Queen Charlotte, BC, Canada

Firm

ALTERNATES - MUST INCLUDE ALL FEATURES (STANDARD AND EXTRA) AS SPECIFIED

BIDDER TO SUPPLY MODEL NUMBER AND TECHNICAL INFORMATION FOR APPROVAL

No.

Description Qty.

Manufacturer Model

FOODSERVICE EQUIPMENT

ITEMIZED BID SUMMARY

DIVISION 11

Section 11404

Add/Deduct Price

Page 3 of 3

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