USACE / NAVFAC / AFCESA / NASA UFGS-12 35 20 (January 2008)
--------------------------------
Preparing Activity: USACE 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 12 35 20
FOODSERVICE CASEWORK, COUNTERTOPS, AND ACCESSORIES
01/08
NOTE: This guide specification covers the requirements for foodservice casework,
countertops, slide rails, food shields, pass through shelves, and other accessories..
Coordinate this section and use in conjunction with the following sections:
11 05 40 - COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT
11 06 40.13 - FOODSERVICE EQUIPMENT SCHEDULE
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.
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 2(2008) Food EquipmentNSF 35(2007) High Pressure Decorative Laminates for Surfacing Food Service Equipment][U.S. DEPARTMENT OF DEFENSE (DOD)DOD 4000.25-1-M(2006; Notice 1) Requisitioning and Issue Procedures]1.2 DEFINITIONS
Refer to Section 11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE.
1.3 SYSTEM DESCRIPTION
NOTE: Indicate the configuration and layout for all casework, countertops,
slide rails, sneeze guards, and other accessories, with casework and counter
details, and each equipment item identified by number. Show "FoodService Equipment
Schedule" on the drawings using the same identification numbers as indicated
in Section 11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE[, as indicated on the
current US Army Quartermaster Center and School equipment schedule]. Ensure
that all Contractor built-to-order items, per equipment schedule, are shown
and coordinated with the specifications.
Designer must coordinate with other sections for final connection of equipment.
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.
General requirements, including all mechanical, electrical, health and safety, shall be as specified in Section
11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT. Provide detailed equipment Schedule conforming to DOD 4000.25-1-M
.
1.3.1 General Requirements
The work includes [furnishing] [and] [installing] [and modifying existing] [casework] [countertops] [slide rails]
[_____] for food service 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 accordance with requirements specified in Section
11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT and with the physical dimensions, capacities and other
requirements of the equipment furnished.
1.3.2 Design Requirements
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.
Equipment Item NAVFSSO Dwg. File
1. Clean Gear Dresser 541
2. Clean Gear Table 553
3. Service Stand 851
4. Counter Front With Tray Slide 857
On the drawings, show:
1. A 1:50 1/4 inch scale floor plan with layout of all food service equipment,
casework, counters and rails using Naval Equipment Symbols.
2. Food Service Equipment Schedule laid out in accordance with NAVFSSOcurrent
US Army Quartermaster Center and School equipment schedule specified design
requirements, including Energy Star qualified model list.
3. Wall and ceiling penetrations.
4. Raised bases, retainer curbs, or depressions.
5. Recessed, grated floor drains required for equipment.
6. Utility connections to building water, sanitary, electrical, and other utility
systems coordinated with all casework. Convenience outlets at point of use
for plug-in equipment.
7. All Contractor built-to-order items, per equipment schedule, shown and coordinated
with the specifications.
8. Electrical chases and raceways and plumbing chases.
Submit, within [60] [_____] days of award of contract, coordinated detail drawings for [casework] [countertops]
[slide rails] [_____]. Drawings must be 1:50 1/4 inch scale minimum. On layout drawing, use Naval Equipment
Symbols designated herein. Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for complete
detail drawing requirements. Equipment shall conform to the applicable NSF International standard.
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.] [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
System Description[; G][; G, [_____]]
Food Service Equipment Schedule
Detail Drawings for food service casework, countertops, and rails in the same format as the
equipment schedule on the drawings.
Food service equipment utilities
Custom fabricated equipment
Installation Instructions and Diagrams
Detail drawings, casework coordinated as specified,including insulation and utility requirements.
SD-04 Samples
Closure panels[; G][; G, [_____]]
Interior and exterior closure panel finish materials
SD-08 Manufacturer's Instructions
Manufacturer's Instructions
1.5 PRE-INSTALLATION MEETINGS
Thirty [_____] days prior to the commencement of work, notify the Contracting Officer that the submittal items
listed above are prepared and ready for review.
1.6 DELIVERY, STORAGE AND HANDLING
Submit and comply with manufacturer's instructions for shipping, handling, storage, installation and start-up.
PART 2 PRODUCTS
2.1 CAFETERIA; BUFFET; HOT AND COLD COUNTERS
2.1.1 Counter Edges and Backsplashes
2.1.1.1 Counter Edges
Provide counter edges, as required by design, of the following types:
a. Turned Down: 50 mm 2 inch at 9O degrees with 19 mm 3/4 inch tight hem at bottom. Round free corners
with 19 mm 3/4 inch radius.
b. Marine Edge: Turned up [13 mm 1/2 inch] [and] [ 38 mm 1-1/2 inch] at 45-degree angle and turned
down 50 mm 2 inch at 135 degree angle with 19 mm 3/4 inch tight hem at bottom.
c. Rolled Rim: Coved up 75 mm 3 inch with 38 mm 1-1/2 inch wide rim rolled 180 degrees and turned down
to table top; hem edges, and bullnose corners.
2.1.1.2 Counter Backsplash
Provide counter backsplash of the following types:
a. Coved up [250] [_____] mm [10] [_____] inch and sloped back 38 mm 1-1/2 inch at the top on a 45-degree
angle; 63 mm 2-1/2 inch slope where piping occurs. Turned down 25 mm 1 inch at 135 degrees at the rear
of the splash with the ends closed to the bottom of the top turn down. Secure splash turn down to wall
with 100 mm 4 inch long, 1.9 mm (14 gauge) 14 gauge stainless steel "zee" clips anchored to wall, 900
mm 36 inches on center.
b. Turned up [150] [_____] mm [6] [_____] inch at 90 degrees on a 16 mm 5/8 inch radius with edge turned
back[ 25 mm 1 inch] [ 50 mm 2 inch] at 90-degree angle with 25 mm 1 inch turn down at 90 degrees at rear
of splash with the ends closed to the bottom of the top turn down. Secure splash turn down to wall with
100 mm 4 inch long, 1.9 mm (14 gauge) 14 gauge stainless steel "zee" clips anchored to wall, 900 mm
36 inch on center.
2.1.2 Counter Bases
NOTE: Indicate the type desired for the individual pieces of equipment or specify
which is to be used. Alternatively, both types may be specified as a Contractor's
option.
2.1.2.1 Closed Counter Bases
Fabricate with 38 by 38 by 3 mm 1.5 by 1.5 by 0.125 inch galvanized steel angles with all corners mitered, welded
and ground smooth. Provide horizontal and vertical angles at 600 mm 2 feet on-center. Fabricate closure panels
of 1.2 mm 18 gage thick stainless steel or 1.2 mm 18 gage thick galvanized steel with laminated plastic material
in accord with NSF 35. Fabricate joint trim of 50 mm 2 inch wide, 1.8 mm 14 gage thick stainless steel; attach
with concealed bolts or screws. For enclosed bases provide double-wall at ends and partitions. Weld support
legs to body support angles. [Use closed-type bases on [_____].]
2.1.2.2 Open Counter Bases
Fabricate and crossbrace with 40 mm 1.625 inch outside diameter, 1.5 mm 16 gage thick stainless steel tubing.
Weld crossbraces to legs to reinforce each leg. Weld legs to gussets. Make gussets of stainless steel, fully
enclosed, a minimum of 75 mm 3 inches in diameter at top, reinforced with bushing, and continuously welded to
support channels located under the counter top. [Use open-type bases on [_____].]
2.1.3 Legs
Fabricate of 1.5 mm 16 gage thick, 40 mm 1.625 inch outside diameter stainless steel tubing. Continuously weld
to angles on closed bases and gussets on open bases. Finish bottom of legs smoothly. Overlap stem of feet to
provide a sanitary fitting.
2.1.4 Pedestal Bases
Fabricate of 2.5 mm 12 gage thick stainless steel for serving line counters. Make pedestal 200 mm high, 250
mm wide, and 600 mm long 8 inches high, 10 inches wide, and 24 inches long with top and bottom edges flanged
38 mm 1.5 inch to the inside at 90 degrees. Provide holes in both flanges for 13 mm 0.5 inch lag screws. Locate
utility stub-ups inside pedestal and run to designated equipment.
2.1.5 Feet
Die-stamped stainless steel, bullet shaped, fully enclosed, with slightly rounded bottom. Fit top of feet with
male threaded stem to mate with end of legs and provide for a 25 mm 1 inch adjustment without threads being exposed.
2.1.6 Casters
Provide heavy-duty, ball bearing disc wheel, with replaceable grease-proof rubber or neoprene tires and brakes.
Tires must be minimum 125 mm 5 inch diameter and minimum 25 mm one inch width of tread 90 kilograms 200 pounds
capacity per caster. Provide pressure-type grease fittings, threaded guards, and plated finish.
2.1.7 Open Base Shelves
Fabricate of 1.5 mm 16 gage thick stainless steel with all edges turned down 50 mm 2 inches at 90 degrees on
a 6 mm 0.25 inch radius with bottom edges turned back 13 mm 0.5 inch at 45 degrees. Notch corners 90 degrees,
and intersections 180 degrees. Weld to legs at corners and intersections. Locate legs maximum 1200 mm 48 inches
apart. Shelving to be removable without use of tools.
2.1.8 Closed Base Interior Shelves
Fabricate of 1.5 mm 16 gage thick stainless steel. Turn back and side edges up 50 mm 2 inches at 90 degrees
on a 6 mm 0.25 inch radius. Turn front edge down 50 mm 2 inches at 90 degrees on a 6 mm 0.25 inch radius and
back 6 mm 0.25 inch at 45 degrees. Reinforce shelves longer than 750 mm 30 inches with 38 by 38 by 3 mm 1.5
by 1.5 by 0.125 inch galvanized steel angles under front edge and horizontal center of the shelf. Shelving to
be removable without use of tools.
2.1.9 Shelf Pan Slides
Provide 1.8 mm14 gage thick stainless steel 38 by 38 by 3 mm 1.5 by 1.5 by 0.125 inch angles, with front and
back corners rounded and finished smooth. Set angles at 50 mm 2 inches on-center for 450 by 660 mm 18 by 26
inch bun pans and 300 by 500 mm 12 by 20 inch serving pans.
2.1.10 Drawers
Provide die-stamped 1.2 mm 18 gage thick stainless steel, 500 by 500 by 125 mm 20 by 20 by 5 inch deep. Drawer
body must be easily removed for cleaning with top edges flanged out 13 mm 0.5 inch. Round interior horizontal
corners on a 25 mm one inch radius and interior vertical corners on a 50 mm 2 inch radius. Fabricate supporting
frame of 1.8 mm 14 gage thick stainless steel channel. Weld drawer face to frame. Die-stamp drawer face with
raised border for rigidity. Die-form an integral open sanitary handle into face. Mount drawer slides with ball
bearing nylon or stainless steel rollers on channel frame. Provide with slides and frame which allow for full
opening of drawer, and are reinforced to support a weight of 22.5 kg 50 pounds when fully extended. Provide
stops for each drawer at fully open position. Enclose drawers on open-base tables in 1.2 mm 18 gage thick stainless
steel housing.
2.1.11 Doors
Provide stainless steel double-cased doors, 1.2 mm 18 gage thick outer pan with corners welded, ground smooth
and polished. 0.9 mm 20 gage thick inner pan fitted tightly into outer pan with core of sound deadening material.
Tack-weld outer and inner pans together with solder-filled seam. Provide doors approximately 20 mm 0.75 inch
thick and fitted with flush-recessed, stainless steel door pulls. Mount doors on stainless steel piano or concealed
hinges.
2.2 TRAY SLIDE
NOTE: Install tray slides for Enlisted General Messes as an integral fabrication
of serving line counterfront; NAVFSSO drawing 11103-857 and as specified in
the applicable Standard for other equipment.
[Solid] [Tube] type, 300 mm 12 inch wide; mounted 865 mm 34 inches above floor. Extend to full length of supporting
counter.
[2.2.1 Solid Type
Provide solid type constructed with 1.8 mm14 gage thick stainless steel with front and back edges rolled 45 mm
1.75 inch at 180 degrees. Top edge of roll must be 10 mm 0.375 inch above flat surface of slide. Provide three
inverted "V" forms, approximately 10 mm 0.375 inch high, in flat surface of slide as running surface for trays.
Close ends of slide.
][2.2.2 Tube Type
Provide four 25 mm one inch diameter 1.5 mm 16 gage thick stainless steel tubes with supporting hardware. Close
both ends of each tube.
]2.2.3 Support Brackets
Stainless steel or chromium plated. Secure to counter with stainless steel bolts. Space 1200 mm 4 feet on-center.
Provide [stationary] [fold-down] type extending under full width of tray slide.
2.2.4 Protector Shelf
Install and locate protector shelf as indicated on the drawings. Fabricate top of 1.8 mm 14 gage thick stainless
steel with all edges rolled down 180 degrees for 38 mm 1.5 inches with bullnosed corners. Shelf to be minimum
250 mm 10 inches wide.
2.2.5 Shelf Frame
Provide 25 by 25 mm one by one inch, 1.5 mm 16 gage thick stainless steel square tubing under all edges of shelf
at 750 mm 30 inches on center.
2.2.6 Shelf Frame Support
Form front uprights of 30 by 30 mm 1.25 by 1.25 inch, 1.5 mm 16 gage thick stainless steel tubing. Form back
uprights of 25 by 25 mm one by one inch, 1.5 mm 16 gage thick stainless steel square tubing. Provide a horizontal
brace, 25 mm one inch above bottom of front uprights. Space front uprights 750 mm 30 inchesapart or less, fit
with die-formed flanges to be attached to counter top from underside with bolts, and slope 10 degrees to rear.
2.3 PROTECTOR GLASS
6 mm0.25 inch thick, transparent [clear tempered plate glass] [heat and mar resistant clear acrylic]. Frame
edges with 13 mm 0.5 inch, 0.09 mm 20 gage thick stainless steel channel. [Glass] [Acrylic] to be easily replaced
in the event of [breakage] [damage]. Provide matching [glass] [acrylic] end panels. Round all free corner
on 19 mm 3/4 inch radius.
2.4 FOOD SHIELD
Provide self-serve food shield conforming to NSF 2 constructed of 1.6 mm (16 gauge) 16 gauge stainless steel,
with a minimum width of at least 300 mm 12 inch with a full 25 mm 1 inch skirt with 19 mm 3/4 inch tight hem
on all sides. Ssupport on stainless steel uprights [at front] [as indicated on drawings]. Round all free corners
with 19 mm 3/4 inch radius.
a. Provide adjustable louver brackets below the top fitted with 6 mm 1/4 inch polished, [tempered plate
glass][heat and mar-resistant clear acrylic] framed in an all welded stainless steel channel and installed
with a 175 mm 7 inch clearance above counter top.
b. Install fluorescent light fixtures the full length of the none heated undershelf displays, with translucent
protection guard. Conceal display light wiring in a corner post. Prewire fixtures to a single recess-mounted
master switch per serving shelf.
2.5 DRIP GUTTER
Provide drip gutter as integral part of counter tops, where indicated. Provide a 25 mm one inch brass drain
tube centered in bottom of gutter with bottom pitched to drain. Make drip gutter 100 mm wide, 25 mm deep 4
inches wide, one inch deep, and length indicated. Provide removable, stainless steel, die-stamped, anti-splash
strainer with finger hole.
[2.6 COLORS
Refer to Section 09 06 90 - COLOR SCHEDULE.
]PART 3 EXECUTION
3.1 INSTALLATION,
Install as specified in Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.
3.2 MANUFACTURER'S FIELD SERVICES
As specified in Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.