USACE / NAVFAC / AFCESA / NASA UFGS-11 05 40 (August 2008)
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Preparing Activity: NAVFAC Superseding
UFGS-11 05 40 (January 2008)
UFGS-11 40 00.00 20 (April 2006)
UFGS-11 46 01.00 10 (April 2006)
UNIFIED FACILITIES GUIDE SPECIFICATIONS
References are in agreement with UMRL dated January 2009
SECTION 11 05 40
COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT
08/08
NOTE: This guide specification covers the requirements for general requirements
and common works result for foodservice equipment[ for all land-based naval
facilities.].
Comments and suggestions on this guide specification are welcome and should
be directed to the technical proponent of the specification. A listing of technical
proponents, including their organization designation and telephone number, is
on the Internet.
Recommended changes to a UFGS should be submitted as a Criteria Change Request
(CCR).
Use of electronic communication is encouraged.
This guide specification includes tailoring options for NASA, NAVFAC, USACE,
Walk-in Coolers, and Walk-in Freezers. Selection or deselection of a tailoring
option will include or exclude that option in the section, but editing the resulting
section to fit the project is still required.
Brackets are used in the text to indicate designer choices or locations where
text must be supplied by the designer.
NOTE: Use this section in conjunction with 11 06 40.13 - FOOD SERVICE EQUIPMENT
SCHEDULE; and other foodservice related sections within the project scope, to
address general guidelines for the work results expected. Other food service
sections inlcudes, but is not limited to:
Section 11 41 11 - REFRIGERATED AND FROZEN FOOD STORAGE EQUIPMENT
Section 11 42 00 - FOOD PREPARATION EQUIPMENT
Section 11 44 00 - FOOD COOKING EQUIPMENT
Section 11 46 00 - FOOD DISPENSING EQUIPMENT
Section 11 47 00 - ICE MACHINES
Section 11 48 00 - CLEANING AND DISPOSAL EQUIPMENT
Section 12 35 20 - FOODSERVICE CASEWORK, COUNTERS, AND RAILS.
PART 1 GENERAL
1.1 REFERENCES
NOTE: This paragraph is used to list the publications cited in the text of
the guide specification. The publications are referred to in the text by basic
designation only and listed in this paragraph by organization, designation,
date, and title.
Use the Reference Wizard's Check Reference feature when you add a RID outside
of the Section's Reference Article to automatically place the reference in the
Reference Article. Also use the Reference Wizard's Check Reference feature
to update the issue dates.
References not used in the text will automatically be deleted from this section
of the project specification when you choose to reconcile references in the
publish print process.
The publications listed below form a part of this specification to the extent referenced. The publications are
referred to within the text by the basic designation only.
[AMERICAN SOCIETY OF HEATING, REFRIGERATING AND AIR-CONDITIONING ENGINEERS (ASHRAE)ASHRAE 15 & 34WARNING: Text in tags exceeds the maximum length of 300 characters][AMERICAN WELDING SOCIETY (AWS)AWS A5.8/A5.8M(2004; Errata 2004) Specification for Filler Metals for Brazing and Braze WeldingAWS D1.1/D1.1M(2008) Structural Welding Code - SteelAWS D10.4(1986; R 2000) Recommended Practices for Welding Austenitic Chromium-Nickel Stainless Steel Piping and TubingAWS D9.1M/D9.1(2006) Sheet Metal Welding Code][ASME INTERNATIONAL (ASME)ASME A112.19.3(2008) Stainless Steel Plumbing Fixtures (Designed for Residential Use)ASME B16.15(2006) Cast Bronze Threaded Fittings Classes 125 and 250ASME B16.18(2001; R 2005) Cast Copper Alloy Solder Joint Pressure FittingsASME B16.22(2001; R 2005) Standard for Wrought Copper and Copper Alloy Solder Joint Pressure FittingsASME B16.26(2006) Standard for Cast Copper Alloy Fittings for Flared Copper Tubes][ASTM INTERNATIONAL (ASTM)ASTM A 123/A 123M(2008) Standard Specification for Zinc (Hot-Dip Galvanized) Coatings on Iron and Steel ProductsASTM A 167(1999; R 2004) Standard Specification for Stainless and Heat-Resisting Chromium-Nickel Steel Plate, Sheet, and StripASTM A 240/A 240M(2008) Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General ApplicationsASTM A 269(2008) Standard Specification for Seamless and Welded Austenitic Stainless Steel Tubing for General ServiceASTM A 270(2003a) Standard Specification for Seamless and Welded Austenitic Stainless Steel Sanitary TubingASTM A 276(2008a) Standard Specification for Stainless Steel Bars and ShapesASTM A 36/A 36M(2008) Standard Specification for Carbon Structural SteelASTM A 653/A 653M(2008) Standard Specification for Steel Sheet, Zinc-Coated (Galvanized) or Zinc-Iron Alloy-Coated (Galvannealed) by the Hot-Dip ProcessASTM A 666(2003) Standard Specification for Annealed or Cold-Worked Austenitic Stainless Steel Sheet, Strip, Plate and Flat BarASTM B 32(2008) Standard Specification for Solder MetalASTM B 43(1998; R 2004) Standard Specification for Seamless Red Brass Pipe, Standard SizesASTM B 88(2003) Standard Specification for Seamless Copper Water TubeASTM B 88M(2005) Standard Specification for Seamless Copper Water Tube (Metric)ASTM C 1330(2002; R 2007) Standard Specification for Cylindrical Sealant Backing for Use with Cold Liquid-Applied SealantsASTM C 920(2008) Standard Specification for Elastomeric Joint SealantsASTM D 520(2000; R 2005) Zinc Dust Pigment][CSA AMERICA, INC. (CSA/AM)CSA Directory(updated continuously online) Certified Products Listings][NATIONAL ELECTRICAL MANUFACTURERS ASSOCIATION (NEMA)NEMA 250(2003) Enclosures for Electrical Equipment (1000 Volts Maximum)NEMA ICS 2(2000; Errata 2002; R 2005; Errata 2006) Standard for Industrial Control and Systems: Controllers, Contractors, and Overload Relays Rated Not More than 2000 Volts AC or 750 Volts DC: Part 8 - Disconnect Devices for Use in Industrial Control EquipmentNEMA ICS 6(1993; R 2006) Standard for Industrial Controls and Systems EnclosuresNEMA LD 3(2005) Standard for High-Pressure Decorative LaminatesNEMA MG 1(2007; Errata 2008) Standard for Motors and GeneratorsNEMA MG 2(2001; Rev 1 2007) Safety Standard for Construction and Guide for Selection, Installation, and Use of Electric Motors and Generators][NATIONAL FIRE PROTECTION ASSOCIATION (NFPA)NFPA 54(2008) National Fuel Gas CodeNFPA 70(2007; AMD 1 2008) National Electrical Code - 2008 Edition][NSF INTERNATIONAL (NSF)NSF 14(2008) Plastics Piping System Components and Related MaterialsNSF 169(2007) Standard Specification for Special Purpose Food Equipment and DevicesNSF 2(2008) Food EquipmentNSF 35(2007) High Pressure Decorative Laminates for Surfacing Food Service EquipmentNSF 37(2007) Standard Specification for Air Curtains for Entranceways in Food and Food Service EstablishmentsNSF 51(2007) Food Equipment MaterialsNSF 59(2002e) Standard for Food CartsNSF 6(2007) Dispensing FreezersNSF 7(2007) Commercial Refrigerators and FreezersNSF 8(2007) Standard for Commercial Powered Food Preparation EquipmentNSF Product Listing(2002) NSF Product Listings of Food Equipment and Related Products, Components, and Materials][U.S. DEPARTMENT OF DEFENSE (DOD)DOD 4000.25-1-M(2006; Notice 1) Requisitioning and Issue Procedures][U.S. ENVIRONMENTAL PROTECTION AGENCY (EPA)Energy Star(1992; R 2006) Energy Star Energy Efficiency Labeling System][U.S. GREEN BUILDING COUNCIL (USGBC)LEED(2002; R 2005) Leadership in Energy and Environmental Design(tm) Green Building Rating System for New Construction (LEED-NC)LEED Reference Guide(2005) LEED-NC Reference Guide for New Construction][U.S. NATIONAL ARCHIVES AND RECORDS ADMINISTRATION (NARA)29 CFR 1910-SUBPART DWalking - Working Surfaces29 CFR 1910.144Safety Color Code for Marking Physical Hazards29 CFR 1910.145Accident Prevention Signs and Tags29 CFR 1910.212Safety Standard for Machinery and Machine Guarding29 CFR 1910.306Specific Purpose Equipment and Installations][UNDERWRITERS LABORATORIES (UL)UL 1598(2008; Rev thru Nov 2008) LuminairesUL 197(2003; Rev thru Mar 2006) Commercial Electric Cooking AppliancesUL 207(2001; Rev thru Nov 2004) Standard for Refrigerant-Containing Components and Accessories, NonelectricalUL 471(2006; Rev thru Oct 2008) Commercial Refrigerators and FreezersUL 489(2002; Rev thru Jun 2006) Standard for Molded-Case Circuit Breakers, Molded-Case Switches and Circuit-Breaker EnclosuresUL 763(2000; Rev thru Dec 2007) Standard Specification for Motor-Operated Commercial Food Preparing MachinesUL Elec Equip Dir(2008) Electrical Appliance and Utilization Equipment Directory]1.2 GENERAL REQUIREMENTS
NOTE: Indicate the configuration and layout for all food service equipment,
with interior elevations and equipment identified by number. Show "Food Service
Equipment Schedule" on the drawings using the same identification numbers as
indicated in Section 11 06 40.13 - FOODSERVICE EQUIPMENT SCHEDULE. Ensure that
all Contractor built-to-order items, per Food Service Equipment Schedule", are
shown and coordinated with the specifications.
Designer must coordinate with other sections for final connection of equipment.
NOTE: Details of particular equipment and installations are provided on Naval
Food Service Division drawings. Use these NAVFSD drawings as a basis for the
project details. Contact NAVFSD at commercial telephone (717) 790-7580 or DSN
430-7580.
Provide detailed Food Service Equipment Schedule conforming to DOD 4000.25-1-M.
Electrically powered equipment specified within this section must conform to EPA Energy Star requirements and
labeling. Special purpose equipment must conform to NSF 169, NSF 59, and NSF 8.[ Provide documentation conforming
to LEED and LEED Reference Guide as required in Section 01 33 29 LEED(TM) DOCUMENTATION.]
1.2.1 Mechanical General Requirements
NOTE: Designate plumbing fixtures as "P" items on plumbing drawings with specific
requirements added to Section 22 00 00 PLUMBING, GENERAL PURPOSE.
Section 23 03 00.00 20 BASIC MECHANICAL MATERIALS AND METHODS, applies to this section. Stainless steel plumbing
fixtures must conform to ASME A112.19.3
Section 23 63 00.00 10 COLD STORAGE REFRIGERATION SYSTEMS applies to this section.
Section 22 00 00 PLUMBING, GENERAL PURPOSE applies to this section. Coordinate the location of drainage receptacles
with food preparation equipment requiring plumbing connections. All plastics and piping system components must
conform to NSF 14. Materials must conform to NSF 51.
Refrigeration equipment must conform to ASHRAE 15 & 34, NSF 37, NSF 6, NSF 7, UL 207, and UL 471.
1.2.1.1 American Gas Association Laboratories Standards
Gas-burning equipment must be designed for operation with the type of gas specified and be approved by CSA.
Acceptable evidence of meeting the requirements of the applicable CSA Directory standards must be either CSA
mark on equipment, a photostatic copy of the CSA appliance certificate, a listing of the specific food service
equipment or appliance in the CSA Directory, or a certified test report from a nationally recognized independent
testing laboratory, indicating that the specified equipment has been tested and conforms to the requirements
of the applicable CSA standards.
1.2.2 Electrical General Requirements
All electrical work must conform to NFPA 70, and NEMA 250. Motors and controllers must conform to the requirements
of NEMA ICS 2, NEMA ICS 6, NEMA MG 1, NEMA MG 2 and UL 763.
NOTE: Select one of the following agency statements.
Section 26 05 00.00 40 COMMON WORK RESULTS FOR ELECTRICAL, applies to this section.
Section 26 00 00.00 20 BASIC ELECTRICAL MATERIALS AND METHODS, applies to this section.
Section 26 20 00 INTERIOR DISTRIBUTION SYSTEM, applies to this system.
[1.2.3 Electromagnetic Interference Suppression
NOTE: Electromagnetic interference suppression is required only when there
is a probability of radio frequency interference with the using activities radio
communications systems.
Provide in accord with Section 01 57 19.00 20 TEMPORARY ENVIRONMENTAL CONTROLS.
][1.2.4 Fungus Treatment of Electrical Components
NOTE: Fungus treatment of electrical components is required only in extremely
humid and tropical climates.
Provide fungus treatment of all electrical components.
]1.3 DESCRIPTION OF WORK
The work includes [furnishing and] [installing] [and modifying existing] food service preparation equipment
and related work. Verify all existing dimensions, contract drawings, product data and all related conditions
prior to commencing rough-in work. Advise the Contracting Officer of all discrepancies prior to ordering equipment.
Submit Contractor's Field Verification Data prior to the preconstruction meeting addressing the following:.
a. Field verify all horizontal and vertical dimensions.
b. Review contract drawings and submittal data for accuracy and completeness.
c. Field check installed utility capacity and location.
d. Review critical systems/components for application and capacities such as for exhaust hoods
, refrigeration systems, fire suppression systems, gas, water, and steam/condensate line sizes
and manifold configurations.
e. Coordinate and verify delivery for access through finished openings and vertical handling
limitation within the building.
Provide rough-in and connect utilities to equipment in accord with requirements specified in other sections of
this specification and in accord with the physical dimensions, capacities, manufacturer's instructions, and other
requirements of the equipment furnished.
1.3.1 Design Requirements
NOTE: On the drawings, show:
1. A 1:50 1/4 inch scale floor plan with layout of all food service equipment
and Naval Equipment Symbols.
2. Food Service Equipment Schedule laid out in accord with NAVFSSOcurrent US
Army Quartermaster Center and School equipment schedule specified design requirements,
including Energy Star qualified model list.
3. Floor, wall, and ceiling penetrations.
4. Raised bases, retainer curbs, or depressions.
5. Recessed, grated floor drains required for equipment.
6. Insulated floors, including under-floor perforated drains and vent pipes.
7. Disconnect switches.
8. Electrical chases and raceways and plumbing chases.
9. Utility connections to building water, sanitary, electrical, and other utility
systems. Convenience outlets at point of use for plug-in equipment.
10. All Contractor built-to-order items, per Food Service Equipment Schedule,
shown and coordinated with the specifications.
Submit detail drawings for all food service and storage equipment. Drawings must be 1:50 1/4 inch scale minimum.
Submit a complete Food Service Equipment Schedule, material data, and drawings as specified. Provide detail
drawings showing complete wiring, piping, and schematic diagrams, and any other details required to demonstrate
that the system is coordinated and properly functions as a unit. Drawings must show proposed layout and anchorage
of equipment and appurtenances, and equipment relationship to other parts of the work, including clearances for
maintenance and operation.
a. Detail drawings by Contractor must be separate drawings and be the Contractor's standard sheet size,
but not smaller than the contract drawings, indicating food service equipment and cold storage assemblies
with itemized schedule, special conditions drawings indicating size and location of slab depressions,
cores, wall openings, blockouts, ceiling pockets, blocking grounds,[ ceiling,][ wall,] access panels,
rough-in plumbing/mechanical systems and rough-in electrical systems.
b. Prepare and submit detail drawings that show the size, type, and location of equipment drain lines,
and floor drains. Indicate drain lines from equipment, distances of drain lines and floor drain receptacles
from equipment and aisles, and elevation views of drain piping and floor drains.
c. Detail drawings by manufacturer must be separate drawings; manufacturer's standard size and indicate
item number, name, and quantity, construction details, sections, and elevations, adjacent walls, columns,
and equipment, plumbing and electrical schematics, and fabricated fixtures with single electrical or
plumbing connection, and service access panels required for maintenance or replacement of mechanical
or electrical components.
1.4 SUBMITTALS
NOTE: Review Submittal Description (SD) definitions in Section 01 33 00 SUBMITTAL
PROCEDURES and edit the following list to reflect only the submittals required
for the project. Submittals should be kept to the minimum required for adequate
quality control.
A “G” following a submittal item indicates that the submittal requires Government
approval. Some submittals are already marked with a “G”. Only delete an existing
“G” if the submittal item is not complex and can be reviewed through the Contractor’s
Quality Control system. Only add a “G” if the submittal is sufficiently important
or complex in context of the project.
For submittals requiring Government approval on Army projects, a code of up
to three characters within the submittal tags may be used following the "G"
designation to indicate the approving authority. Codes for Army projects using
the Resident Management System (RMS) are: "AE" for Architect-Engineer; "DO"
for District Office (Engineering Division or other organization in the District
Office); "AO" for Area Office; "RO" for Resident Office; and "PO" for Project
Office. Codes following the "G" typically are not used for Navy, Air Force,
and NASA projects.
Choose the first bracketed item for Navy, Air Force and NASA projects, or choose
the second bracketed item for Army projects.
Government approval is required for submittals with a "G" designation; submittals not having a "G" designation
are [for Contractor Quality Control approval.][for information only. When used, a designation following the
"G" designation identifies the office that will review the submittal for the Government.] Submit the following
in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:
SD-01 Preconstruction Submittals
Contractor's Field Verification Data[; G][; G, [_____]]
Manufacturer's Qualifications[; G][; G, [_____]]
SD-02 Shop Drawings
Detail Drawings[; G][; G, [_____]]
Food Service Equipment Schedule[; G][; G, [_____]]
Submit in the same format as the equipment schedule on the drawings. Include Energy Star
qualified model label list.
Food Service Equipment Utilities Coordination Plan[; G][; G, [_____]]
Custom fabricated equipment[; G][; G, [_____]]
Installation Instructions and Diagrams[; G][; G, [_____]]
Detail drawings, as specified,including insulation and utility requirements.
SD-03 Product Data
Food Service Equipment
Food Preparation Equipment
SD-04 Samples
Exterior Panel Finish Material[; G][; G, [_____]]
Interior Panel Finish Material[; G][; G, [_____]]
Sample Warranty[; G][; G, [_____]]
SD-05 Design Data
Manufacturer's Descriptive And Technical Literature[; G][; G, [_____]]
SD-06 Test Reports
Manufacturer's Test Data[; G][; G, [_____]]
Field Test Reports[; G][; G, [_____]]
SD-07 Certificates
NSF Certification[; G][; G, [_____]]
UL Certification[; G][; G, [_____]]
Energy Star Qualified
SD-08 Manufacturer's Instructions
Manufacturer's Instructions[; G][; G, [_____]] for shipping, handling, storage, installation,
and start-up.
SD-10 Operation and Maintenance Data
Operation and Maintenance Manuals[; G][; G, [_____]]
List of authorized local service and repair entities[; G][; G, [_____]]
SD-11 Closeout Submittals
Manufacturer's Warranty[; G][; G, [_____]]
Contractor's Warranty for Installation[; G][; G, [_____]]
1.5 QUALITY ASSURANCE
1.5.1 Energy Star Qualified Model List
Provide documentation for all Energy Star Qualified equipment. Custom fabricated items, which do not bear the
Energy Star label must be accompanied by energy efficiency data and submitted to the Contracting Officer for
review.
1.5.2 National Sanitation Foundation Standards
Provide acceptable evidence of meeting the requirements of the applicable National Sanitation Foundation (NSF)
equipment standards as listed in NSF Product Listing displaying the NSF seal for the year the equipment was manufactured,
a certification issued for special or specific food service equipment by NSF under their special one time contract
evaluation and certification, or a certified test report from an independent testing laboratory, approved by
the Office of the Surgeon General, indicating that the specific food service equipment has been tested and conforms
to the applicable NSF standards.
1.5.3 Standard Products
Materials and equipment must be the standard products of manufacturer regularly engaged in the manufacture of
the products and be essentially duplicate items that have been in satisfactory use for at least 2 years prior
to bid opening. Applications must be for equipment and materials under similar circumstances and of similar
size. When two or more of the same products are supplied they must be products of one manufacturer. Equipment
must be supported by a service organization that is, in the opinion of the Contracting Officer, reasonably convenient
to the site.
1.5.4 Nameplates
Provide each item of equipment bearing a stainless steel, aluminum, or engraved polyester nameplate, as standard
with the manufacturer, located in a conspicuous position and permanently fastened to the equipment. Make name
or identification plates the size standard with the manufacturer for the particular piece of equipment provided.
Name plates must indicate the name of the manufacturer/trade name, serial number, make, and model number, pertinent
ratings, operating characteristics, and other information as standard with the manufacturer, date of manufacture,
electrical characteristics, and other applicable data, such as flow rate, temperature, pressure, capacity, and
material of construction. Securely fasten separate equipment identification plates with the contract number
marked thereon, to the surface of each piece of equipment.
1.5.5 Underwriters Laboratories Standards
Provide electrically operated equipment in accordance with applicable UL standards UL 489 and UL 763. Provide
a UL label on the equipment as evidence of meeting the requirements, including a UL listing mark per UL Elec Equip Dir
or a certified test report from a nationally recognized independent testing laboratory indicating that the specific
food service equipment has been tested and conforms to the applicable UL standards or euqivalent OSHA Nationally
Recognized Testing Laboratory (NRTL) standard.
1.5.6 Pre-Installation Conference
Thirty [_____] days prior to the commencement of work, notify the Contracting Officer that the following items
are prepared and ready for review:
a. Preconstruction Submittals:
1. Contractor's Field Verification Data
2. Manufacturer's Qualifications
b. Shop Drawings, product data and installation instructions
1. Detail Drawings
2. Food Service Equipment Schedule
3. Food service equipment utilities
4. Custom fabricated equipment
5. Installation Instructions and Diagrams
c. Product Data:
food preparation equipment
d. Samples
1. Exterior panel finish material
2. Interior panel finish material
3. Sample Warranty
e. Design Data
1. Manufacturer's descriptive and technical literature
2. Manufacturer's Test Data
f. Manufacturer's Instructions
1. Manufacturer's Instructions for shipping, handling, storage, installation, and start-up.
1.6 DELIVERY, STORAGE, AND HANDLING
Unless otherwise directed, the following procedures apply:
1.6.1 Delivery
a. Deliver field assembled fixed equipment integrated into structure to jobsite when required.
b. Deliver fixed equipment not integrated into structure to the jobsite after completion of finished
ceilings, lighting, and acidizing of the finished floor and wall systems, including painting.
c. Deliver major movable equipment to inventory in a secured area for interim jobsite storage, or if
secured area is not available, when fixed equipment installation/clean-up has been completed.
d. Deliver minor appliances and loose items to the jobsite when the Contracting Officer is prepared
to receive and inventory such items.
1.6.2 Storage of Equipment and Accessories
Store delivered items with protection from weather, humidity, and temperature variation, dirt and dust, or other
contaminants. Clearly label and identify all components with respective number as enumerated in approved Food
Service Equipment Schedule.
1.6.3 Protection of Fixed/Fabricated Manufactured Equipment
Follow equipment manufacturer's recommendations to protect materials and equipment and prevent damage.[ Tape
fiberboard or plywood to surfaces as required by equipment shape and installation access requirements. Do not
use tape which may possibly damage finished surface.]
1.6.4 Prohibited Use of Equipment
Do not use food service equipment as tool or material storage, work bench, scaffold, or stacking area.
1.6.5 Damaged Equipment
Immediately submit documentation to the Contracting Officer with a recommendation of action for repair or replacement
and the impact on project schedule.
PART 2 PRODUCTS
2.1 MATERIALS
Food equipment must conform to OSHA standards 29 CFR 1910.144, 29 CFR 1910.145, 29 CFR 1910.212, 29 CFR 1910.306
, and related NSF and UL standards
Floor areas adjacent to food preparation equipment point of operation, and working surfaces must conform to 29 CFR 1910-SUBPART D
Comply with EPA sustainable acquisition (SA) requirements in accordance with Section 01 62 35 RECYCLED / RECOVERED
MATERIALS; regarding insulation materials for all equipment designated within this section. Other materials
must conform to the following:
2.1.1 Stainless Steel, Sheets and Formed, Nonmagnetic
ASTM A 167 or ASTM A 240/A 240M: 18-8, 300 Series, austenitic, polished to [No. 3 or ]No.4 finish on exposed
surfaces.
2.1.2 Stainless Steel Pipe, Tubing and Bars
ASTM A 269, ASTM A 270, ASTM A 666. Provide seamless or welded pipe and tubing , of the gauge specified, of
true roundness, and of material as specified for stainless steel. Seamless tubing must be thoroughly annealed,
pickled, and ground smooth. Welded tubing must be thoroughly heat-treated, quenched to eliminate carbide precipitation
and then drawn true to size and roundness, and ground. Provide No. 3 or 4 finish tubing when exposed to view.
Provide bars conforming to ASTM A 276, ASTM A 666, Type 302 or Type 304 or Type 316.
2.1.3 Galvanizing Repair Compound
ASTM D 520, Type I pigment.
2.1.4 Brazing and Braze Welding Material
AWS A5.8/A5.8M, class as applicable.
2.1.5 Steel Structural Shapes for Framing
ASTM A 36/A 36M. Provide uniform structural shapes, ductile in quality, and of hard spots, runs, checks, cracks
and other surface defects. Galvanize sections by the hot-dip process, conforming to ASTM A 123/A 123M.
2.1.6 Coatings
Provide durable, nontoxic, nondusting, nonflaking, and mildew-resistant type coatings, suitable for use with
food service equipment and in conformance with NSF 2. Application must be in accordance with the recommendations
of the manufacturer.
2.1.6.1 Exterior Parts
Exterior, galvanized parts, exposed members of framework, and wrought steel pipe, where specified to be painted,
must be cleaned, and free of foreign matter before applying a rust inhibiting prime and two coats of epoxy-based
paint in accordance with Section 09 90 00 PAINTS AND COATINGS, unless otherwise specified. Color will be selected
by the Contracting Officer from manufacturer's standard colors.
2.1.6.2 Chromium Plating
Apply chromium plating over nickel plating.
2.1.7 Zinc-Coated Steel
2.1.7.1 Sheets and Shapes
Provide zinc coated sheets conforming to ASTM A 653/A 653M, coating Class Z275 G90. Provide zinc coated shapes
conforming to ASTM A 36/A 36M, in accord with ASTM A 123/A 123M.
2.1.8 Brass Piping and Fittings
Pipe must conform to ASTM B 43. Fittings must conform to ASME B16.15.
2.1.9 Copper Tubing and Fittings
Provide copper tubing conforming to ASTM B 88MASTM B 88, Type K, annealed, for buried or embedded in concrete
installation and Type L, hard drawn, for above grade installation. Fittings must conform to ASME B16.18, above
grade, ASME B16.22 or ASME B16.26, above or below grade.
2.1.10 Solder Material
ASTM B 32, Sn96.
2.1.10.1 Lead-Free Solder
ASTM B 32, 95.5 tin-antimony solder or other "lead-free" solder. Use for all potable water copper tubing and
fitting connections, and for solder joints in contact with food.
2.1.10.2 Tin-Lead Solder
ASTM B 32, alloy grade 50B for temperatures up to 65 degrees C 150 degrees F and alloy grade 95TA for temperatures
over 65 degrees C 150 degrees F.
2.1.10.3 Silver Solder
AWS A5.8/A5.8M, 15 percent silver base brazing alloy, melting point not less than 540 degrees C 1000 degrees
F.
2.1.11 Laminated Plastics
NEMA LD 3 and NSF 35.
2.1.12 Sealants
Sealants must conform to the requirements of ASTM C 1330, ASTM C 920.
2.2 CONSTRUCTION OF FABRICATED EQUIPMENT
2.2.1 Grinding, Polishing, and Finishing
Grind smooth all exposed welded joints and finish to match the adjoining material. Wherever materials have been
depressed or sunken by welding operation, hammer and peen such depressions flush with the adjoining surface,
and again grind to eliminate high spots. Polish and buff ground surfaces to match adjoining surfaces. Exercise
care in the grinding operations to avoid excessive heating of the metal and metal discoloration. Abrasives,
wheels, and belts used in grinding must be free of iron and not previously used on carbon steel. In all cases,
the grain of rough grinding must be removed by several successively finer polishing operations. Final polishing
operation must be uniform, smooth, and consistent. Make the grain direction of horizontal stainless steel surface
longitudinal, including the splash back. Provide a mitered appearance when polishing at right angle corners.
Provide close fit butt and contact joints not requiring solder as a filler. Wherever brake bends occur, the
bends must be free of open texture or orange peel appearance. Where brake work does mar the uniform appearance
of the material, remove such marks by grinding, polishing, and finishing. Make sheared edges free of burrs,
projections, and fins. Where miters or bullnosed corners occur, finish such miters and corners with the underage
of the material and grind to a uniform condition. Overlapping of material is not acceptable. Provide [No.3][
or][ 4][XL][XL Buff] finish for all exposed stainless steel surfaces. Finishes of materials, other than stainless
steel, must be comparable in appearance to commercial mill finish. Exposed surfaces include:
a. Exterior surfaces exposed to view.
b. Interior surfaces exposed to view in doorless cabinets.
c. Undersides of shelves with a ground finish of No. 90 grit or finer.
2.2.2 Fastening Devices
Provide fastening devices of the same material as the metal being joined when joint pieces are of similar metal.
Fastening devices must be stainless steel, ASTM A 666 when stainless steel is joined to dissimilar metal. Provide
minimum M6 1/4-20 stainless steel stud bolts with length necessary to accept washers, and required nuts, and
weld 225 mm 9 inches on center maximum. Exposed surfaces of equipment must be free of bolts, screws, and rivet
heads. Use stainless steel stud bolts to fasten tops of counters or tables to angle framing and trim to other
surfaces. Such bolts must be the concealed type. Cap threads of stud bolts which are on the inside of fixtures
and are either visible or might come in contact with a wiping cloth, with chrome plated washers, lock washers,
and chromium-plated brass cap nuts. Wherever bolts are welded to the underside of trim or tops, uniformly finish
the reverse side of the welds with the adjoining surface of the trim or the top. Dimples at these points are
not be acceptable.
2.2.3 Welding
2.2.3.1 Welds
Use tungsten inert gas process. Use filler metal compatible with the material being welded. Do not use carbon
arc welding on tops of counters, tables, drainboards, exposed shelving, or sinks. Make welds ductile and of
same color as adjoining surfaces.
2.2.3.2 Welding Rods
Perform all welding with welding rods of the same composition as the sheets or parts welded. Factory weld long
section components to the greatest lengths possible to minimize field welded joints.
2.2.3.3 Weld Quality
Weld quality must conform to the requirements of AWS A5.8/A5.8M, AWS D1.1/D1.1M, AWS D10.4 and AWS D9.1M/D9.1
. Factory weld long section components to the greatest lengths possible to minimize field welded joint.
2.2.4 Built-in Equipment Lighting
Built-in lighting must conform to UL 1598.
2.2.5 Sound Deadening of Counters and Sinks
Provide sound deadeniing for counter tops and sinks with 13 mm 1/2 inch wide rope sealant positioned continuously
between all contact surfaces of the frame-members and the underside of counter top, overshelves and undershelves.
Tighten stud bolts for maximum compression and trim any excess sealant.
2.2.6 Heat Lamp/Display Wiring
Conceal heat lamp/display wiring in corner post(s).
2.2.6.1 Heat Lamps
Provide heat lamp units with consolidated chassis of longest possible length for multiple sections. Include
integral incandescent display light with warm white lamps and wire to a recess mounted infinitely adjustable
heat control with pilot light for each separate section. Tightly secure heat lamps to the underside of the serving
shelf and provide a "USDA" approved heat protector between the heat lamps and the shelf. Maximum allowable temperature
at the top of a serving shelf must not exceed 49 degrees C 120 degrees F.
2.2.6.2 Fluorescent Display Light Modules
Provide fluorescent display light modules (not included with heat lamps) in 450 mm 18 inch and 900 mm 36 inch
increments, each with[ regular or deluxe white T-8 energy efficient lamps.][ lamps as indicated on the drawings.]
Wire display lamps to a single recess mounted master switch per serving shelf.
2.3 FACTORY TESTS AND CERTIFICATIONS
Submit [_____] copies of all Manufacturer's Test Data and certifications, including NSF Certification; UL Certification
, and Energy Star Qualified data to the Contracting Officer prior to the commencement of any installation work.
PART 3 EXECUTION
3.1 INSTALLATION
Prior to commencement of installation, perform a complete walk down of the facility with the Contracting Officer
to verify readiness for installation.
Provide adequate protection of all finished surfaces, fixtures,[ furnishings] and other equipment to prevent
any damage during the installation work.
Conduct installation procedures conforming to applicable NSF, OSHA and UL standards specified, and the manufacturer's instructions.
[Set floor mounted equipment on 150 mm 6 inches thick concrete housekeeping pads, complete with anchor bolts
and grouting. Finish housekeeping pads with two coats of oil-resistant epoxy polyamide coating.] Set all equipment
plumb and level. Except for mobile and adjustable-leg equipment, securely anchor and attach items and accessories
to walls, floors, or bases with stainless steel bolts.
Flash food service cabinets located in wall openings to the walls with 0.9 mm thick 20 gage stainless steel.
Seal around equipment flashing and flanges, at walls, floor, and ceiling in accord with Section 07 92 00 JOINT
SEALANTS. Fillers must be continuous, without opening.
No drilling, cutting, burning, or welding of structural parts of building is permitted. Provide access panels
for concealed valves, vent controls, and control devices and items requiring periodic operation, inspection,
or maintenance.
3.1.1 Equipment Connections
Complete equipment connections for all utilities. Unless otherwise specified, provide [chromium-plated copper
alloy] [stainless steel] exposed piping. Provide access panels of sufficient size and so located that concealed
items may be serviced and maintained or removed and replaced.
[3.1.2 Backflow Preventers
NOTE: Clearly indicate on the drawings all locations where backflow preventers
are required.
Furnish and install backflow preventers as specified in Section 22 00 00 PLUMBING, GENERAL PURPOSE. The Contractor
is responsible to install backflow preventers as shown on the contract drawings and at all other locations necessary
to preclude a cross-connect or interconnect between a potable water supply and any source of nonpotable water,
or other contaminant. Install backflow preventers at all locations where the potable water outlet is below the
flood level of the equipment, or will be located below the level of the contaminant. Provide backflow preventers
of sufficient size to allow unrestricted flow of water to the equipment, and preclude the backflow of waste or
other contamination into the potable water system.
]3.1.3 Gas Equipment
Installation of gas operated equipment must conform to NFPA 54. Fasten a heavy duty steel cable, 75 to 150 mm
3 to 6 inch shorter than the equipment connector, to the equipment and the walls.
3.1.4 Electrical Work
Electrical systems, components and accessories must be certified to be in accordance with NFPA 70 and the following:
3.1.4.1 Installed Equipment Load
If the electrical load of the approved equipment differs from that specified or shown on the drawings, provide
and install electrical service compatible with the approved equipment.
3.1.4.2 Electrical Equipment and Components
Food service equipment furnished under this section must have loads, voltages, and phases compatible with building
system, and conform to manufacturer standards.
3.1.4.3 Cords and Caps
Coordinate all food service equipment cord/caps with related receptacles. All 120/208/240 volt "plug-in" equipment
must have Type SO or SJO cord and a plug with ground, fastened to frame/body of item. Provide mobile equipment
with a strain-relief assembly at the cord connection of the appliance. Mobile electrical support equipment (heated
cabinets, dish carts, etc.) and counter appliances mounted on mobile stands (mixers, food cutter, toaster, coffee
makers, microwave ovens, etc.) must have cord/cap assembly with cord-hanger as provided by the manufacturer.
3.1.4.4 Switches and Controls
Equip each motor-driven appliance or electrically-heated unit with control switch and overload protection per
UL 197 and UL 471. Switches, controls, control transformers, starters, equipment protection and enclosures must
be Industry Standards for the related equipment environment.
3.1.4.5 Motors
Provide motors at 120, 240, 208/240 and 460/480 volts with starter, overload protection, and short circuit motor
protection per manufacturer standards.
3.1.4.6 Heating Elements
Provide thermostatic controls for all electrically heated equipment. Equip water heating equipment with a positive
low-water shut-off.
3.1.4.7 Receptacles and Switches
Install receptacles which are located in vertical panels of closed base bodies in 300 by 215 by 75 mm 12 by 8-1/2
by 3 inch deep recessed mounting panel sloped on a 60-degree angle and turned up to the top of the opening.
Prewirereceptacles which are located in closed base fixtures to a junction box located within 150 mm 6 inch from
the bottom of the utility compartment. Horizontally mount receptacles which are installed in/on fabricated equipment
in a metal box with a stainless steel cover plate.
3.1.4.8 Light Fixtures
Prewire light fixtures with lamps which are installed in/on fabricated or field-assembled equipment to a junction
box for final connection (fixtures must be continuous run when indicated). Install fluorescent display light
the full-length of the display stand and serving shelf with stud bolts or as indicated, and prewire through a
support post to a recess-mounted switch. Install heat lamps to underside of serving shelf assemblies as specified.
Heat lamp length for chassis must be sized per manufacturer or as indicated on the drawings. Electrically connect
cold storage light fixtures through the hub fitting located on the top of the fixture. Horizontal conduit must
be above the ceiling panels. Install plastic sleeves through ceiling panels for electrical conduit and seal
all penetrations airtight at both sides of panel.
3.1.4.9 Final Electrical Connection Provisions
Tag final electrical connection points of equipment with item number, name (as indicated on FOOD SERVICE EQUIPMENT
SCHEDULE) of devices on the circuit, total electrical load, voltage, and phase. Fabricated equipment containing
electrically-operated components or fittings, indicated on utility connections drawings to be direct-connected,
must have each component, fitting, or group thereof prewired to a junction box for final connection. Refer to
the drawings for circuit loading.
Field-assembled equipment (example, prefabricated cold storage assemblies, conveyor systems, exhaust hoods) must
have electrical components completely interconnected by this section for final connection as indicated on utility
connection drawing. Prewire the following groups of cold storage assembly electrical devices to a top-mounted
junction box for final connection per compartment grouping, unless otherwise indicated.
a. Light fixtures, switches, and heated pressure-relief vent.
b. Door/jamb heater and temperature monitors/alarms.
c. Evaporator fans, defrost elements, freezer fan door switch, and drain line heaters.
3.1.4.10 Lamps
Provide food service equipment containing light fixtures with standard appliance type bulbs or energy efficient
appliance type bulbs as indicated on the drawings. Exposed fluorescent lamps above or within a food zone must
have plastic coated T-8 energy efficient lamps or standard lamps, sleeved in plastic tube with end caps.
3.1.5 Plumbing Work
Tag all plumbing final connection points of equipment, indicating item number, name of devices or components,
and type of utility (water, gas, steam, drain). Provide extensions of indirect waste fitting to open-sight hub
drain, floor sink or floor drains from food service equipment.
3.1.5.1 Steam Connection Provisions
Provide all steam-injected equipment with a steam inlet globe control valve with cold handle, relief valve, strainer,
condensate gate valve, bucket steam trap, and swing check valve. Compartment steam cookers must have piping
manifolded from all compartment exhaust valves to a floor drain, floor sink, or drain trench. Provide steam
generators specified within this section with automatic boiler blowdown and a cold water condenser. Separate
equipment, devices or components indicated to be connected to a steam-generator, provided under this section,
must be provided with all unions, ells, gate valves, nipples, brackets, clamps, etc., required for the complete
operating system for final connection.
Steam supply piping must be insulated with 25 mm 1 inch fiberglass insulation (48 kg/cubic meter 3 pounds/cubic
foot density) and have factory-applied fire retardant. Install a full-length 1.6 mm (16 gauge) 16 gauge stainless
steel pipe enclosure with sloping top, jacket, and vapor barrier over steam lines.
3.2 MANUFACTURER'S FIELD SERVICES
Furnish manufacturer's representatives who are directly employed by the equipment manufacturers and trained to
perform the services specified. The manufacturers representatives must provide advice and services on the following
matters:
a. Starting equipment and training Government personnel as to its proper care, operation, maintenance
and safety procedures.
3.3 LOCATIONS AND CLEARANCES
Locate equipment to provide working space for necessary servicing such as shaft removal, disassembling, replacing
or adjusting drives, motors, or shaft seals, access to water heads and valves of shell and tube equipment, tube
cleaning or replacement, access to automatic controls, lubrication, oil draining and working clearance.
3.4 IDENTIFICATION TAGS AND PLATES
Provide equipment with tags numbered and stamped for their use as indicated on the Food Service Equipment Schedule.
Provide brass or non-ferrous plates and tags. Minimum letter and numeral sizes are 3.18 mm 1/8 inch high.
3.5 OPERATION AND MAINTENANCE MANUALS
Submit six copies of operating instructions outlining the step-by-step procedures required for equipment start-up,
operation and shutdown. Include the manufacturer's name, model number, service manual, parts list, and a brief
description of equipment and basic operating features.
Submit [6][_____] copies of maintenance manuals listing routine maintenance procedures, possible breakdowns and
repairs, trouble shooting guides, and containing the following:
a. Front and rear protective covers with labeled project name.
b. Index indicating item number, quantity, description, manufacturer's name, and model number.
c. Maintenance instructions for stainless steel and plastic laminate.
d. Manufacturer's catalog specification sheets and manufacturer's detail and control drawings.
e. Manufacturer's operation manual outlining the step-by-step procedures for equipment installation,
startup, basic operation features, and operation shutdown.
f. Manufacturer's maintenance manual listing routine maintenance procedures, possible breakdowns, repairs,
and troubleshooting guides. Include simplified diagrams for the equipment as installed.
g. Manufacturer's list of parts and supplies with current unit price and address of manufacturer's parts
supply warehouse.
Include simplified wiring diagrams in the instructions. Framed instructions under glass or in laminated plastic,
including wiring and control diagrams showing the complete layout of the entire system, must be posted where
directed. Prepare in typed form, condensed operating instructions explaining preventative maintenance procedures,
methods of checking the system for normal safe operation, and procedures for safely starting and stopping the
system, framed as specified above for the wiring and control diagrams, and posted beside the diagrams. Submit
proposed diagrams, instructions, and other sheets, prior to posting. Post the framed instructions, including
wiring and control diagrams, before acceptance testing of the systems.
3.6 INSTRUCTIONS TO GOVERNMENT PERSONNEL
Prepare and conduct a training course for the operating staff as designated by the Contracting Officer. The
training must consist of a total [_____] hours of normal working time and start after the system is functionally
completed but prior to final acceptance tests. Cover in the field instructions the items contained in the operating
and maintenance instructions, as well as demonstrations of routine maintenance operations. Notify the Contracting
Officer at least [14][_____] days prior to date of proposed conduction of the training course.
Submit a list of authorized local service and repair entities to the Contracting Officer 14 days prior to conducting
the training course.
3.7 TESTS
Perform the tests including everything required. Notify the Contracting Officer, in writing, [10][_____] days
before performing tests. Perform tests in the presence of [a manufacturer's representative][and Contracting
Officer].
3.7.1 Initial Start-Up and Operational Test
Provide all lubricants and accessories before initial start-up. Start and operate all equipment. Follow the
manufacturer's procedures and place the systems under all modes of operation. Supplement initial charges of
lubricating oil to assure maximum operating capacity. Adjust all safety and automatic control instruments.
Record manufacturer's recommended readings hourly. Operational tests must cover a period of not less than [3][5][_____]
days.
3.7.2 Test Reports
Submit the final field test reports for each system tested, describing test apparatus, instrumentation calculations,
and equipment data based on industry standard forms or reasonable facsimiles thereof. Data must include: compressor
suction and discharge pressure; refrigerant charge pump, compressor and air moving device ampere readings; power
supply characteristics, including phase imbalance, with 1/2 percent accuracy; thermostatic expansion valve superheat-value
as determined by field test; subcooling; high and low refrigerant temperature switch set-points; low oil pressure
switch set-point; [defrost system timer and thermostat set-points; ] moisture content; ambient, condensing and
coolant temperatures; capacity control set-points; field data and adjustments which affect unit performance and
energy consumption. Where final adjustments and settings cannot be permanently marked or drilled and pinned
as an integral part of device, include adjustment and setting data in test report.
3.7.3 Cleaning and Adjusting
Test and adjust equipment for proper operation. Test rotating components and motors for proper rotation. Lubricate
moving parts if suggested by manufacturer's literature. Prior to acceptance of project, clean and sanitize equipment
both inside and outside.
3.8 WASTE MANAGEMENT
NOTE: Diverting waste from the landfill contributes to the following LEED credit:
MR2. Coordinate with Section 01572 CONSTRUCTION AND DEMOLITION WASTE MANAGEMENT.
Separate waste in accordance with the Waste Management Plan, placing copper materials, ferrous materials, and
galvanized sheet metal in designated areas for reuse. Close and seal tightly all partly used adhesives and solvents;
store protected in a well-ventilated, fire-safe area at moderate temperature.
3.9 MANUFACTURER'S WARRANTY.
Submit all manufacturers' signed warranties to Contracting Officer prior to final commissioning and acceptance.
3.10 CONTRACTOR'S WARRANTY for INSTALLATION
Submit contractor's warranty for installation to the Contracting Officer prior to final commissioning and acceptance.