USACE / NAVFAC / AFCESA / NASA UFGS-11 42 00 (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 42 00 FOOD PREPARATION EQUIPMENT 01/08 NOTE: This guide specification covers the requirements for non-heated, non-refrigerated equipment used for food preparation other than cooking and baking, such as prep tables and units, carts, racks, shelving, blenders, coffee makers, grinders, juicers, mixers, peelers, slicers, etc.. Edit this guide specification for project specific requirements by adding, deleting, or revising text. For bracketed items, choose applicable items(s) or insert appropriate information. Remove information and requirements not required in respective project, whether or not brackets are present. 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). This guide specification includes tailoring options for NAVFAC 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. NOTE: Coordinate this section and use in conjunction with the following sections: 11 05 40 - COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT 11 06 40.13 - FOOD SERVICE EQUIPMENT SCHEDULE 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. ASME INTERNATIONAL (ASME)ASME A112.19.3(2008) Stainless Steel Plumbing Fixtures (Designed for Residential Use)NSF INTERNATIONAL (NSF)NSF 2(2008) Food EquipmentNSF 59(2002e) Standard for Food CartsNSF 8(2007) Standard for Commercial Powered Food Preparation EquipmentNSF Product Listing(2002) NSF Product Listings of Food Equipment and Related Products, Components, and MaterialsU.S. ENVIRONMENTAL PROTECTION AGENCY (EPA)Energy Star(1992; R 2006) Energy Star Energy Efficiency Labeling SystemU.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 Installations1.2 GENERAL REQUIREMENTS NOTE: Indicate the configuration and layout for all food preparation equipment, 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, including 11 05 40 - COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT and 11 06 40.13 - FOODSERVICE EQUIPMENT SCHEDULE for general requirements and 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. Refer to section 11 05 40 - COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for general requirements. Provide detailed schedule as specified in section 11 06 40.13 for FOODSERVICE EQUIPMENT SCHEDULE. 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. Include coordination of delivery through existing finished opening and vertical handling limitations within the building. Advise the Contracting Officer of all discrepancies prior to ordering equipment. Submit _{Contractor's Field Verification Data} prior to the preconstruction meeting. 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. Disconnect switches. 7. Electrical chases and raceways and plumbing chases. 8. Utility connections to building water, sanitary, electrical, and other utility systems. Convenience outlets at point of use for plug-in equipment. 9. All Contractor built-to-order items, per Food Service Equipment Schedule, shown and coordinated with the specifications. Submit detail drawings as stated in section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT for food preparation equipment and related food processing equipment. Drawings must be 1:50 1/4 inch scale minimum. 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, [_____]}] _{SD-02 Shop Drawings Detail Drawings}[; _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 preparation equipment 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}[; _G][; _{G, [_____]}] _{SD-08 Manufacturer's Instructions Manufacturer's Instructions}[; _G][; _{G, [_____]}] for shipping, handling, storage, installation, and start-up. 1.5 QUALITY ASSURANCE Refer to section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT. 1.5.1 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. Shop Drawings, product data and installation instructions 1. _{Detail Drawings} [2. _{Custom fabricated equipment} Submit custom fabricated equipment drawings after approval of food service equipment drawings.] 3. _{Installation Instructions and Diagrams} b. Product Data: 1. _{Food preparation equipment} c. Design Data 1. _{Manufacturer's descriptive and technical literature} 2. _{Manufacturer's Test Data} 3. _{Energy Star Qualified} d. Manufacturer's Instructions 1. _{Manufacturer's Instructions} for shipping, handling, storage, installation, and start-up. PART 2 PRODUCTS 2.1 MATERIALS Food preparation equipment must conform to OSHA standards 29 CFR 1910.144, 29 CFR 1910.145, 29 CFR 1910.212, 29 CFR 1910.306, NSF 2, NSF 59, NSF 8, NSF Product Listing, Energy Star and related UL standards as specified in section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT. Floor areas adjacent to food preparation equipment point of operation, and working surfaces must conform to 29 CFR 1910-SUBPART D Preparation equipment materials must conform to the requirements as stated in section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT. 2.2 LIST OF EQUIPMENT NOTE: Edit the master "Food Service Equipment Schedule" in section 11 06 40.13 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 on the Equipment List on the Contract Drawings. Submit detailed Food Service Equipment List as specified in section 11 06 40.13 - FOOD SERVICE EQUIPMENT SCHEDULE. Include submittal of _{NSF Certification} and _{UL Certification} for individual food preparation equipment components. 2.3 CONSTRUCTION OF FABRICATED EQUIPMENT Construction and finish of fabricated equipment must conform to the specifications as stated in section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT. 2.4 HAND SINKS NOTE: Handwashing sinks must be provided behind each serving line and in each food preparation area. Each handwashing sink must be provided with soap dispensers and either towel dispensers or electric hand dryers specified in Section 10 28 13, TOILET ACCESSORIES. 2.4.1 Sink Body Provide sizes and mountings as indicated; provide in accord with requirements of NSF 2. Provide in accord with ASME A112.19.3. Fabricate of 1.8 mm thick 14 gage stainless steel. Round vertical and horizontal corners with a radius of not less than 19 mm 0.75 inch. 2.4.2 Mounting [2.4.2.1 Leg Mounting Sink legs to be as specified for counters, except weld closed gussets to support channels. ][2.4.2.2 Wall Mounting Provide stainless steel mounting brackets. ][2.4.2.3 Counter Mounting Provide sink body [set in counter] [integral with counter]. ]2.4.3 Faucets and Drain Provide [splashback] [counter top] [and] [ledge] mounted [as indicated]. Provide gooseneck faucet spout , aerator, with two valves. Provide nozzle with anti-splash device without hose thread. Provide cleanout at location indicated on drawings. PART 3 EXECUTION 3.1 INSTALLATION Refer to section 11 05 40 - COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT for detailed installation procedures, operation and maintenance manual requirements, training and project closeout procedures. Include all food service preparation _{Field Test Reports}.