USACE / NAVFAC / AFCESA / NASA UFGS-11 06 40.13 (January 2008)
-------------------------------------
Preparing Activity: NAVFAC Superseding
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 06 40.13
FOODSERVICE EQUIPMENT SCHEDULE
01/08
NOTE: This guide specification covers the requirements for foodservice equipment
schedules.
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 NAVAFAC, and USACE.
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: This guide specification is to be used in conjunction with the following
sections; subject to project scope requirements:
Section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT
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.
[NSF INTERNATIONAL (NSF)NSF 169(2007) Standard Specification for Special Purpose Food Equipment and DevicesNSF 2(2008) Food 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]1.2 DEFINITIONS
Terms used in Paragraph "Food Service Equipment Schedule", are defined as follows:
a. Sheet Pan: Standard 450 by 650 by 25 mm 18 by 26 by 1 inchdeep pan, unless otherwise noted.
b. Pan: Standard 300 by 500 by 150 mm 12 by 20 by 6 inch deep pan.
c. Serving Tray: Cafeteria tray 350 by 450 mm 14 by 18 inch, unless otherwise noted.
d. 115-60-1: 115-volt, 60-hertz, 1-phase electric service and connection.
e. 208-60-1: 208-volt, 60-hertz, 1-phase electric service and connection.
f. 208-60-3: 208-volt, 60-hertz, 3-phase electric service and connection.
1.2.1 Abbreviations
Abbreviations used in Paragraph "Food Service Equipment Schedule", are defined as follows:
AMPS: Amperes
J: Joules BTU: British Thermal Units
CRS: Corrosion Resistant Steel
CW: Cold water
DIA: Diameter
DR: Drain
FED: Federal Specification
G: Gas
L: Liters GAL: Gallon
W: Watts HP: Horsepower
HW: Hot water
mm: Millimeters IN: Inches
JSN: Joint Schedule Numbers
KW: Kilowatts
L: Left
kg: Kilograms LB: Pounds
LOG CLASS: Logistical Classification
MIL: Military Specification
MIN: Minimum
NSF: National Sanitation Foundation
R: Right
SS: Stainless Steel
STM: Steam
x: By, in usage describing dimensions of a rectangular solid
1.2.2 Dimensions
Dimensions used in Paragraph "Food Service Equipment Schedule", are in millimeters inches, unless otherwise noted.
Dimensions are listed in order of length, width, and height, unless otherwise noted. Terms are defined as follows:
a. Length: Distance across front of equipment
b. Width: Distance from front edge to back edge
c. Height: Distance from bottom edge to top of equipment
d. Depth: Distance from rim to bottom at drain, as in a sink.
1.2.3 Measurements
Metric measurements in this section are based on mathematical conversion of English unit measurement, and not
on metric measurement commonly agreed to by the manufacturers or other parties. The English and metric units
for the measurements shown are as follows:
Products Metric Units English Units
Stainless steel legs 100 mm 4 inches
Stainless Steel 2.5 mm 12 gage
1.8 mm 14 gage
1.5 mm 16 gage
1.2 mm 18 gage
Channels 25 mm x 25 mm one x one inch
2.5 mm 12 gage
Angles 38 mm x 38 mm x 3 mm 1 1/2 x 1 1/2 x 1/8 inch
1.2.4 Logistical Classification
NOTE: The Logistical Classifications listed in the schedule assume Class A
(funded with building project funds and provided by the Contractor) for all
building equipment and Class C (funded with other than building project funds
and provided by the Government) for all collateral equipment. (The latter are
listed because they are connected to building services or otherwise need the
Contractor's attention). If equipment is to be procured with any other funding
or procurement method, revise the "Log Class" symbol as appropriate. Government-furnished
equipment must also be addressed in Section 01 11 00 SUMMARY OF WORK.
Method of Procurement listed in Paragraph "Food Service Equipment Schedule", is defined as follows:
a. Class A: Contractor-furnished and Contractor-installed.
[b. Class B: Government-furnished and Contractor-installed.]
c. Class C: Government-furnished and Government-installed.
[d. Class D: Government-furnished as leased equipment and Government-installed.]
[e. Class E1: Government-furnished and Government-installed.]
[f. Class E2: Government-furnished and Contractor-installed.]
Equipment designated Logistical Class ["C"] ["D"] ["El"] will be Government-provided. Equipment which is Government-provided
will be furnished and installed by the Government in space made available by the Contractor and with rough-in
made by the Contractor in accord with the information made available or referenced herein or indicated.
1.3 GENERAL REQUIREMENTS
NOTE: Indicate the configuration and layout for all food service equipment
and accessory items on the floor plans, with interior elevations and equipment
identified by number. Show "Food Service Equipment Schedule" on the drawings
using the same identification numbers[ as indicated on the current US Army Quartermaster
Center and School 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.
Submit 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. Food Service Equipment
must conform to NSF 2 and NSF Product Listing standards. Special purpose equipment must conform to NSF 169.[
Provide documentation conforming to LEED and LEED Reference Guide as required in Section 01 33 29 LEED(TM) DOCUMENTATION.]
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. Remote compressors and refrigeration systems.
10. Utility connections to building water, sanitary, electrical, and other
utility systems. Convenience outlets at point of use for plug-in equipment.
11. All Contractor built-to-order items, per Food Service Equipment Schedule,
shown and coordinated with the specifications.
Submit detail drawings for all food service equipment and accessory items. Drawings must be 1:50 1/4 inch scale
minimum.
Submit a complete list of equipment, material data, and drawings as specified.
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-02 Shop Drawings
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.
PART 2 PRODUCTS
2.1 LIST OF EQUIPMENT
NOTE: Edit the master "Food Service Equipment Schedule" carefully; retain items
of equipment used for the project. The Equipment List is intended to be edited
and included in the project Specification. List the information contained herein
on the Equipment List on the Contract Drawings.
2.1.1 Format
Provide the equipment listed except as otherwise specified as a result of the Logistical Class listed. Entries
in paragraphs, "Food Service Equipment Schedule" include the following information, when applicable:
NOTE: The Navy equipment symbols must be used on the drawings in a table keyed
to plan location by a secondary designation. The Navy equipment symbols are
intended to be used as shown, without renumbering for deleted items or because
of added items. Contact NAVFSSO for equipment table format.
a. Naval Equipment Symbol.
b. Logistical Classification.
c. Generic description of equipment.
d. Referenced applicable document or statement that equipment is Custom Fabricated or of Commercial
design.
e. Classification: Type, Style, Class, Size, Group, Model and Grade for equipment defined
by referenced applicable document.
f. Description for Custom Fabricated and Commercial design, and required features or accessories.
g. Dimension: listed in order of length, width and height.
h. Utility Requirements: Electrical: volts, hertz, phase; gas; plumbing: water, drain; listed
in order.
2.1.2 Food Service Equipment Schedule
NOTE: Submit the proposed equipment list to the Naval Food Service System Office,
who will furnish Naval Equipment Symbols and Descriptions. Contact the NAVFSSO
at commercial telephone (202) 433-0716 or DSN 288-0716. Descriptions will include
Logistical Classification.
NOTE: The Logistical Classification of the equipment listed at this Technical
Note will depend on the Classification selected for associated work listed elsewhere.
Coordination is required.
NOTE: When equipment is added to this schedule, add the applicable Standard
to paragraph entitled "References."
Naval
Equipment Logistical
Symbol Class Description
[ __-__-_ _ [Air Screen Merchandiser]]
[ __-__-_ _ [Back Bar and Storage Coolers, [1][2][3] door]]
[ __-__-_ _ [Back Bar and Storage, [1][2][3] door]]
[ __-__-_ _ [Baker's Racks][_____]]
[ __-__-_ _ [Bake Oven(s)][_____]]
[ __-__-_ _ [Beverage Dispenser][Tray Rail][_____]]
[ __-__-_ _ [Blender][Guard][_____]]
[ __-__-_ _ [Booster Heater][_____]]
[ __-__-_ _ [Broiler][_____]]
[ __-__-_ _ [Carts][ insulated][_____]]
[ __-__-_ _ [Casework][_____]]
[ __-__-_ _ [Cashier Stand][_____]]
[ __-__-_ _ [Coffee Maker][_____]]
[ __-__-_ _ [Coffee Urn][_____]]
[ __-__-_ _ [Coffee Warmer][_____]]
[ __-__-_ _ [Cold Food Pans][_____]]
[ __-__-_ _ [Condiment Racks][_____]]
[ __-__-_ _ [Cookware][_____]]
[ __-__-_ _ [Cooking Pans][_____]]
[ __-__-_ _ [Cooking Pots][_____]]
[ __-__-_ _ [Cooking Utensils][_____]]
[ __-__-_ _ [Conveyor, soiled dish and tray][_____]]
[ __-__-_ _ [Cup Dispenser][_____]]
[ __-__-_ _ [Cutlery][_____][ and Dispenser]
[ __-__-_ _ [Deli Merchandiser, [1][2][3] door][ tray rail]]
[ __-__-_ _ [Desert Table][ tray rail][_____]]
[ __-__-_ _ [Dicer][Guard][_____]]
[ __-__-_ _ [Dinnerware Dispenser][_____]]
[ __-__-_ _ [Dish Machine][_____]]
[ __-__-_ _ [Dish Racks][_____]]
[ __-__-_ _ [Dispensing Freezer][_____]]
[ __-__-_ _ [Display Table][ with lights][ and sneeze guard]
[ with tray rail]]
[ __-__-_ _ [Dough Mixer][ Fixed Bowl][ Removable Bowl][_____]]
[ __-__-_ _ [Dough Sheeters][ Bench Top][ Floor Model][_____]]
[ __-__-_ _ [Food Prep Table][with sink]]
[ __-__-_ _ [Food Service Line][Tray Rail][_____]]
[ __-__-_ _ [Food Slicer][_____]]
[ __-__-_ _ [FREEZER; AS SPECIFIED IN PARAGRAPH, "PREFABRICATED
WALK-IN REFRIGERATORS AND FREEZERS"]]
[ __-__-_ _ [Fryer(s)][_____]]
[ __-__-_ _ [Glass Dispenser][_____]]
[ __-__-_ _ [Griddle][_____]]
[ __-__-_ _ [Hand Sink][s][_____]]
[ KS-48-0 SINK, HAND]
[ KS-48-3 A COMMERCIAL; [____]; AS SPECIFIED; CW, DW, DR]]
[ __-__-_ _ [Heat Lamps][_____]]
[ __-__-_ _ [Hood(s) (cooking exhaust)][ self-cleaning with grease extractor][_____]]
[ KH-60-0 HOOD, CENTRIFUGAL GREASE EXTRACTING EXHAUST
[ KH-60-1 A COMMERCIAL; TYPE 1: SERVE OVER SHELF TYPE; AS
SPECIFIED IN PARAGRAPH ENTITLED "HOODS"; 208-60-1
AND 115-60-1, HW, DR]
[ KH-60-2 A COMMERCIAL; TYPE 2: ISLAND TYPE; AS SPECIFIED IN
PARAGRAPH "HOODS"; 208-60-1 AND 115-60-1, HW, DR]
[ KH-60-3 A COMMERCIAL; TYPE 3: WALL MOUNTED FREE STANDING; AS
SPECIFIED IN PARAGRAPH "HOODS"; 208-60-1 AND
115-60-1, HW, DR]
[ KH-60-4 A COMMERCIAL; TYPE 4: LOW CEILING; AS SPECIFIED IN
PARAGRAPH "HOODS"; 208-60-1 AND 115-60-1, HW, DR]]
[ __-__-_ _ [Hood(s) (condensate exhaust)][_____]]
[ KH-64-0 _ [Hood(s) (condensate exhaust)][_____]]
[ KH-64-5 A CUSTOM FABRICATED; TYPE 5: OVER UTENSIL-WASHING
SINK; AS SPECIFIED]
[ KH-64-6 A CUSTOM FABRICATED; TYPE 6: OVER UTENSIL WASHING
MACHINE; AS SPECIFIED; DR]
[ KH-64-7 A CUSTOM FABRICATED; TYPE 7: OVER DISHWASHING
MACHINE; AND AS SPECIFIED; DR ]
[ __-__-_ _ [Hot Food Holding Cabinet(s)][_____]]
[ __-__-_ _ [Hot Food Pans][_____]]
[ __-__-_ _ [Ice Dispenser][_____]]
[ __-__-_ _ [Ice Machine][_____]]
[ __-__-_ _ [Juice Dispenser][_____]]
[ __-__-_ _ [Microwave][_____]]
[ __-__-_ _ [Milk Dispenser][_____]]
[ __-__-_ _ [Mincer][Guard][_____]]
[ __-__-_ _ [Mixer][Guard][_____]]
[ __-__-_ _ [Napkin Dispenser][_____]]
[ __-__-_ _ [Ozone Generator][_____]]
[ __-__-_ _ [Pan][standard],[_____]]
[ __-__-_ _ [Personnel Protective Equipment][_____]]
[ __-__-_ _ [Peeler],[Guard][_____]]
[ __-__-_ _ [Pot and Pan Sink][Clean][Soiled][_____]]
KS-50-0 SINK, POT WASHING
KS-50-7 A CUSTOM FABRICATED; AS INDICATED AND SPECIFIED;
CW, HW, DR
[ __-__-_ _ [Prep Table][s][_____]]
[ __-__-_ _ [REFRIGERATOR; AS SPECIFIED IN PARAGRAPH,
"PREFABRICATED WALK-IN REFRIGERATORS AND FREEZERS"]]
[ KR-74-0 [REFRIGERATORS AND FREEZERS, PREFABRICATED, WALK-IN]]
[ KR-74-4 A [REFRIGERATOR; AS SPECIFIED IN PARAGRAPH,
"PREFABRICATED WALK-IN REFRIGERATORS AND FREEZERS"]]
[ KR-74-8 A [FREEZER; AS SPECIFIED IN PARAGRAPH, "PREFABRICATED
WALK-IN REFRIGERATORS AND FREEZERS"]]
[ __-__-_ _ [_____]]
[ __-__-_ _ [Range Top][_____]]
[ __-__-_ _ [Reach-in Refrigerators, [1][2][3] door]]
[ __-__-_ _ [Reach-in Freezers, [1][2][3] door]]
[ __-__-_ _ [Remote Syrup Containers][ and racks][_____]]
[ __-__-_- _ [Refrigerated Display Cases and Coolers, [1][2][3]
door] [front loading][pass-thru][4 sided glass]]
[ __-__-_ _ [Refrigerated Pizza and Prep Tables, [1][2][3][4]
door]]
[ __-__-_ _ [Salad Bar][_____]]
[ __-__-_ _ [Sandwich and Salad Prep Refrigerators, [1][2][3]
door]]
[ __-__-_ _ [Serving Tray][_____]]
[ __-__-_ _ [Servingware][_____]]
[ __-__-_ _ [Shett Pan][ standard]]
[ __-__-_ _ [Shelving (dispensing)][_____]]
[ __-__-_ _ [Shelving (prep area)][_____]]
[ __-__-_ _ [Slip Resistant Mats][_____]]
[ __-__-_ _ [Sneeze Guards][_____]]
[ __-__-_ _ [Soiled Dish Table][Sprayer][Scrap Trough][_____]]
[ __-__-_ _ [Soup Kettle][_____]]
[ __-__-_ _ [Steam Cooker(s)][_____]]
[ __-__-_ _ [Steam Table][with insert pans]]
[ __-__-_ _ [Steam Exhaust Hood][_____]]
[ __-__-_ _ [Storage Containers][S.S][plastic][_____]]
[ __-__-_ _ [Tableware Dispenser][_____]]
[ __-__-_ _ [Tray Rack][_____]]
[ __-__-_ _ [Tureens][_____]]
[ __-__-_ _ [Undercounter/Worktop Refrigerators and Freezers, [1][2][3] door]]
[ __-__-_ _ [Undercounter Refrigerators, [1][2][3] door]]
[ __-__-_ _ [Waste Containers][_____]]
[ __-__-_ _ [Waste Disposal Unit][_____]]
[ __-__-_ _ [Water Dispenser][_____]]
[ __-__-_ _ [_____]]
PART 3 EXECUTION
3.1 Labeling and Identification
Clearly label and identify all components with respective number as enumerated in approved Food Service Equipment
Schedule. 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.