HomeMy WebLinkAbout11 40 00.docMATT THE MILLER’S; CARMEL CITY CENTER; SUITE 101
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MATT THE MILLER’S; CARMEL CITY CENTER; SUITE 101
SECTION 11 40 00 – FOOD SERVICE EQUIPMENT
PART 1 - GENERAL
1.1 RELATED DOCUMENTS
A. Drawings and general provisions of the Contract, including General and Supplementary
Conditions and Division 01 Specification Sections, apply to this Section.
1.2 SUMMARY
A. Section Includes:
1. Fabricated equipment.
2. Food waste machines.
3. Cooking equipment.
4. Self-contained refrigeration equipment.
5. Walk-in refrigeration equipment.
6. Powered food-preparation equipment.
7. Ware washing equipment.
8. Serving equipment.
9. Utility distribution systems.
B. Owner-Furnished Equipment: Where indicated, Owner will furnish equipment for installation by
Contractor.
C. Related Sections:
1. Section 23 10 00 "Heating, Ventilating and Air Conditioning" for ventilation hoods.
1.3 ACTION SUBMITTALS
A. Product Data: For each type of product indicated. Include the following:
1. Manufacturer's model number.
2. Accessories and components that will be included for Project.
3. Clearance requirements for access and maintenance.
4. Utility service connections for water, drainage, power, and fuel; include roughing-in
dimensions.
B. Shop Drawings: For fabricated equipment. Include plans, elevations, sections, roughing-in
dimensions, fabrication details, utility service requirements, and attachments to other work.
C. Samples for Initial Selection: For units with factory-applied color finishes.
D. Samples for Verification: For each factory-applied color finish required, in manufacturer's
standard sizes.
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1.4 INFORMATIONAL SUBMITTALS
A. Coordination Drawings: For foodservice facilities.
1. Indicate locations of foodservice equipment and connections to utilities.
2. Key equipment using same designations as indicated on Drawings.
3. Include plans and elevations; clearance requirements for equipment access and
maintenance; details of equipment supports; and utility service characteristics.
4. Include details of seismic bracing for equipment.
B. Warranty: Samples of special warranty.
1.5 CLOSEOUT SUBMITTALS
A. Operation and Maintenance Data: For foodservice equipment to include in emergency,
operation, and maintenance manuals. In addition to items specified in Section 01 77 00
"Closeout Procedures" Section 01 78 23 "Operation and Maintenance Data," include the
following:
1. Product Schedule: For each foodservice equipment item, include the following:
a. Designation indicated on Drawings.
b. Manufacturer's name and model number.
c. List of factory-authorized service agencies including addresses and telephone
numbers.
1.6 QUALITY ASSURANCE
A. NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification Mark
certifying compliance with applicable NSF standards.
B. BISSC Standards: Provide bakery equipment that complies with BISSC/Z50.2.
1. Provide BISSC-certified equipment, with certification verified by a third-party agency.
C. UL Certification: Provide electric and fuel-burning equipment and components that are
evaluated by UL for fire, electric shock, and casualty hazards according to applicable safety
standards, and that are UL certified for compliance and labeled for intended use.
D. team Equipment: Provide steam-generating and direct-steam heating equipment that is
fabricated and labeled to comply with ASME Boiler and Pressure Vessel Code.
E. Regulatory Requirements: Install equipment to comply with the following:
1. ASHRAE 15, "Safety Code for Mechanical Refrigeration."
2. NFPA 54, "National Fuel Gas Code."
3. NFPA 70, "National Electrical Code."
4. NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations."
F. Seismic Restraints: Comply with SMACNA's "Kitchen Ventilation Systems and Food Service
Equipment Fabrication and Installation Guidelines," Appendix A, "Seismic Restraint Details,"
unless otherwise indicated.
G. Pre-installation Conference: Conduct conference at Project site.
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1.7 PROJECT CONDITIONS
A. Field Measurements: Verify actual dimensions of construction contiguous with foodservice
equipment by field measurements before fabrication. Indicate measurements on Coordination
Drawings.
1.8 COORDINATION
A. Coordinate foodservice equipment layout and installation with other work, including layout and
installation of lighting fixtures, HVAC equipment, and fire-suppression system components.
B. Coordinate locations and requirements of utility service connections.
C. Coordinate sizes, locations, and requirements of the following:
1. Overhead equipment supports.
2. Equipment bases.
3. Floor depressions.
4. Insulated floors.
5. Floor areas with positive slopes to drains.
6. Floor sinks and drains serving foodservice equipment.
7. Roof curbs, equipment supports, and penetrations.
1.9 WARRANTY
A. Refrigeration Compressor Warranty: Manufacturer's standard form in which manufacturer
agrees to repair or replace compressors that fail in materials or workmanship within specified
warranty period.
1. Failure includes, but is not limited to, inability to maintain set temperature.
2. Warranty Period: Five years from date of Substantial Completion.
PART 2 - PRODUCTS
2.1 FABRICATED EQUIPMENT
A. Stainless-Steel Sinks: Equip. Des. No. 11.
1. Products: Subject to compliance with requirements, provide the following:
a. Eagle Group; 414 Series Coved Corner Three-Compartment Sink; Model No. 414-
16-3-18.
2. Description: Three-compartment sink(s). Fabricate units of welded stainless steel,
sound deadened.
a. Bowls: Stainless steel, Type 304.
b. Integral Drain boards: Stainless steel, Type 430.
c. Body: Stainless steel, Type 430.
1) Back Splash: Manufacturer's standard height.
d. Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet.
e. Accessories:
1) Faucets and Spouts:
a) Double Pantry Faucet w/12 inch swing nozzle; T & S Brass and
Bronze Works; Model No. B-0201.
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2) Lever waste:
a) Rotary Waste Valve w/twist handle; T & S Brass and Bronze; Model
No. B-3940
3. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
B. Stainless-Steel Sinks: Equip. Des. No. 17.
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco; One-Compartment Sink; Model No. TA-11N.
2. Description: One-compartment sink(s). Fabricate units of welded stainless steel, sound
deadened.
a. Bowls: Stainless steel.
b. Integral Drain boards: Stainless steel.
c. Body: Stainless steel.
1) Back Splash: Manufacturer's standard height.
d. Accessories:
1) Faucets and Spouts:
a) Double Pantry Faucet w/12 inch swing nozzle; T & S Brass and
Bronze Works; Model No. B-0225.
3. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
C. Stainless-Steel Tables: Equip. Des. No. 1.
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco; Clean Straight Dish Table; Model No.DTC-S70-84L.
2. Description: Flat-countertop table.
a. Tops: Stainless steel, Type 304, 0.062 inch thick, reinforced and sound deadened.
1) Back Splash: Manufacturer's standard height.
2) Edge: Bullnose on front edge and right side.
b. Cross bracing: Stainless-steel tubing, welded to legs.
c. Legs: Stainless-steel tubing.
d. Feet: Plastic adjustable bullets.
3. Materials:
a. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
D. Stainless-Steel Tables: Equip. Des. No. 16, 23, 28,30,39,42.
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco; Clean Straight Dish Table:
1) No.16; Model No. AG-249.
2) No.23, 30; Model No. AG-243.
3) No.28; Model No. AG-245.
4) No.39, 42; Model No. AG-240.
2. Description: Flat-countertop table.
a. Tops: Stainless steel, Type 304, 0.062 inch thick, reinforced and sound deadened.
1) Edge: Bullnose.
b. Shelf: Stainless-steel Type 304, 0.062 inch tubing.
c. Legs: Stainless-steel tubing.
d. Feet: Plastic adjustable bullets.
3. Materials:
a. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
Stainless-Steel Finish: Directional satin finish No. 4.
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E. Stainless-Steel Shelf Units: Equip. Des. No.15.
1. Products: Subject to compliance with requirements, provide the following:
a. .Advance Tabco; Wall Shelf; Model No.WS-15-120.
2. Description: Wall mounted. Fabricate units of stainless steel, Type 430, 0.050 inch thick.
3. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
F. Pot Racks: Equip. Des. No. 12.
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco; Wall Mounted Pot Rack; Model No.GW-996.
2. Description: Wall mounted. Fabricate units of painted, cold-rolled steel.
a. Bars: Double.
b. Hooks: 18 per unit.
3. Materials:
a. Cold-Rolled Steel Sheet: ASTM A 1008, Commercial Steel (CS), Type B, suitable
for exposed applications.
4. Finishes:
a. Cold-Rolled Steel: Powder-coat painted finish.
G. Stainless-Steel Hand Sinks: Equip. Des. No. 7, 54, 61.
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco; Standard Hand Sink; Model No.7-PS-60.
2. Description: Lavatory sink. Fabricate units of stainless steel, Type 304.
a. Operation: Handle.
b. Faucet and Spout: Goose neck with aerator.
c. Accessories:
1) Chrome-plated tail piece and P trap, NPS 1-1/2.
3. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
H. EPA Compliant Faucet with Flex-Hose: Equip. Des. No. 4.
1. Products: Subject to compliance with requirements, provide the following:
a. T & S Brass and Bronze Works, Inc; Standard Hand Sink; Model No.B-0287.
2. Description: 8 inch Back Splash Mount PRU w/ BIG-FLO Base Faucet.
I. Floor Mounted Mop Sink: Equip. Des. No. 10.
1. Products: Subject to compliance with requirements, provide the following:
a. Eagle Group; Floor Mounted Mop Sink; Model No. F1916.
2. Description: 8-inch nominal depth excluding tailpiece.
a. Body: Stainless steel, Type 304, 0.0598 inch thick.
3. Materials:
a. Stainless-Steel Sheet: ASTM A 240, austenitic stainless steel, type as indicated.
4. Stainless-Steel Finish: Directional satin finish No. 4.
5. Accessories:
a. Faucets and Spouts:
1) Faucet with lever handles, T & S Brass and Bronze Works, Inc.; Model No.
B-0665-BSTP.
2.2 FOOD WASTE MACHINES
A. Food Waste Disposer Units: Equip. Des. No. 3.
1. Products: Subject to compliance with requirements, provide the following:
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a. Advance Tabco; Dish table with sink and disposer; Model No. DTS-D70-96R.
b. Insinkerator Foodservice; 1 ½ H.P. or 2 H.P. disposer; Model SS-150 or SS-200.
2. Description:
a. Stainless-steel 16 GA stainless steel top and legs.
b. 5 inch deep sink bowl.
c. Heavy duty disposer.
d. Electrical Service: Equip unit for connection to service indicated on Drawings
2.3 COOKING EQUIPMENT
A. Ranges: Equip. Des. No. 26, 32.
1. Products: Subject to compliance with requirements, provide the following:
a. South Bend; Ultimate Restaurant Range 36 inch Series; Model No. 4364D.
b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S
2. Description:
a. Top Configuration:
1) Open-Burner Unit:
a) Standard Burners: Six.
b. Base Configuration:
1) Standard Oven(s): One.
c. Accessories:
1) High back shelf.
2) Stainless-steel sides.
3) Stainless-steel back.
4) Legs for curb base.
5) Toe Base: 4 inches high.
6) Oven Rack: One for each oven.
d. Gas Service: Natural gas.
B. Deep Fat Fryers: Equip. Des. No.36.
1. Products: Subject to compliance with requirements, provide the following:
a. Pitco Frialator, Inc.; Gas Series Stand Alone Fryer w/Portable Filter System; Model
Nos. SG14R and P14.
b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S.
2. Description: Gas fryer.
a. Oil Capacity: 40 lb.
b. Accessories:
1) Stainless-steel sides.
2) Stainless-steel fry tank.
3) Stainless-steel fry tank cover.
4) Automatic basket lifts.
5) Single Fry Baskets: One.
6) Twin Fry Baskets: Two.
7) Quick gas-service disconnect and flexible hose.
c. Gas Service: Natural gas.
C. Tilting Skillet: Equip. Des. No. 27.
1. Products: Subject to compliance with requirements, provide the following:
a. Cleveland Range; Braising Pan/Tilting Skillet; Model No. SGL-30-TR.
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b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S.
2. Description: Stainless steel, Type 304.
a. Type: Tilting.
b. Capacity: 30 gal.
c. Accessories:
1) Power tilt.
2) Lift-off cover.
3) Adjustable thermostat.
4) Front controls.
5) Anti-splash pouring lip.
d. Gas Service: Natural gas.
3. Stainless-Steel Finish: Directional satin finish No. 4.
D. Griddle: Equip. Des. No. 34.
1. Products: Subject to compliance with requirements, provide the following:
a. Star Manufacturing International; Ultra-Max Manual Gas Griddle; Model No. 848M.
2. Description: Stainless steel, Type 304.
a. Adjustable legs.
b. Gas Service: Natural gas.
3. Stainless-Steel Finish: Directional satin finish No. 4.
E. Ovens: Equip. Des. No. 35.
1. Products: Subject to compliance with requirements, provide the following:
a. South Bed; Infrared Broiler; Model No. 270.
b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S.
2. Description: Gas convection.
a. Double deck.
b. Accessories:
1) Warming oven.
2) Stainless-steel.
c. Gas Service: Natural gas.
F. Ovens: Equip. Des. No. 24.
1. Products: Subject to compliance with requirements, provide the following:
a. South Bed; Convection Oven; Model No. GS/25SC.
b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S
2. Description: Gas convection.
a. Double deck.
b. Accessories:
1) Oven Rack(s): One per oven chamber.
2) Stainless-steel drip pan.
3) Down-draft flue diverter.
4) Stacking kit.
c. Gas Service: Natural gas.
G. Ovens: Equip. Des. No. 29.
1. Products: Subject to compliance with requirements, provide the following:
a. Blodgett Oven Co.; Model No. 911P.
b. Dormont; Cimfast QDV-Quick Disconnect/ Valve Safety Fitting; Model No.
1675KITCF2S.
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2. Description: Gas convection.
a. Double deck.
b. Accessories:
1) Oven Rack(s): One per oven chamber.
2) Stainless-steel drip pan.
3) Stacking kit.
c. Gas Service: Natural gas.
H. Microwave Ovens: Equip. Des. No. 45.
1. Products: Subject to compliance with requirements, provide the following:
a. Amana; Commercial Heavy Volume Microwave; Model HDC212.
2. Description: 2100-W cooking power.
a. Electrical Service: Equip unit with plug and cord for 208- 240-V service.
2.4 SELF-CONTAINED REFRIGERATION EQUIPMENT
A. Refrigerators: Equip. Des. No. 33.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Chef Base: Drawered Refrigerator; Model
No.TRCB-52.
2. Description: Reach-in type.
a. Exterior Finish: Stainless steel.
b. Interior Finish: Stainless steel.
c. Drawers: In configuration shown on Drawings.
d. Accessories:
1) Casters.
2) Stainless-steel back with rear louvers.
3) Drawer Slides.
4) Stainless-Steel Shelves:
e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
B. Refrigerators: Equip. Des. No. 73.
1. Products: Subject to compliance with requirements, provide the following:
a. Beverage –Air: Under Counter Refrigerator; Model No.UCR48.
2. Description: Reach-in type.
a. Exterior Finish: Stainless steel.
b. Interior Finish: Stainless steel.
c. Drawers: In configuration shown on Drawings.
d. Accessories:
1) Casters.
2) Stainless-steel back with rear louvers.
3) Drawer Slides.
4) Stainless-Steel Shelves:
e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
C. Cooler: Equip. Des. No. 72.
1. Products: Subject to compliance with requirements, provide the following:
a. Beverage-Air; Deep and Shallow Well Horizontal Cooler; Model No. DW64-B.
2. Description: Self-contained refrigeration system.
a. Accessories:
1) Stainless-steel top.
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2) Utility Base.
b. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
D. Merchandiser Refrigeration Units:
1. Products: Subject to compliance with requirements, [provide the following] [provide one
of the following] [available products that may be incorporated into the Work include, but
are not limited to, the following]:
a. Equip. Des. No. 70; Beverage-Air; Glass Door Back Bar Refrigerator: Model No.
BB48G.
b. Equip. Des. No. 71; Beverage-Air; Glass Door Back Bar Refrigerator: Model No.
BB72GY.
2. Description: Sliding-glass, self-contained refrigerator.
a. Exterior Finish: Manufacturer's standard.
b. Interior Finish: Manufacturer's standard.
c. Accessories:
1) Door locks.
2) Fluorescent Light Fixtures.
3) Base.
4) Epoxy coated steel Shelves: (4) four.
d. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
E. Freezers: Equip. Des. No. 37.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Worktop: Solid Door Freezer; Model No.TWT-
27F.
2. Description: Reach-in type.
a. Exterior Finish: Stainless steel.
b. Interior Finish: Stainless steel.
c. Doors: In configuration shown on Drawings.
d. Accessories:
1) Casters.
2) Aluminum back with rear louvers.
e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
F. Ice-Making Machine: Equip. Des. No.20.
1. Products: Subject to compliance with requirements, provide the following:
a. Manitowoc; Indigo Series 1000 Ice Cube Machine; Model No. IY-1004A.
2. Description: Freestanding units.
a. Production: Ice cubes, dice cubes or half dice.
b. Capacity: 1010 -745 lbs. per 24-hour period.
c. Accessories:
1) Storage Bin:
a) Storage Capacity: 710lbs.
2) Stainless-steel stand and legs.
3) Water filter.
d. Electrical Service: Equip unit for connection to service indicated on Drawings.
2.5 WALK-IN REFRIGERATION EQUIPMENT
A. Walk-in Refrigeration Units:
1. Products: Subject to compliance with requirements, provide the following:
a. Mid-South Industries, Inc.; Thermo-Kool.
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2. Description: Two-compartment unit, with cooler and freezer compartments.
a. Wall and Ceiling Panels: Interlocking insulating panels.
b. Floors: Insulated floor panels; field installed..
c. Doors:
1) Hinges: Two per door; self-closing and spring loaded.
2) Latch: Edge-mounted, positive-type latch with cylinder lock.
3) Include safety-release handle that opens door from inside when door is
locked.
d. Door Accessories:
1) Vision port.
2) Pressure relief vents.
3) Threshold: Stainless steel, factory installed.
4) Anti-condensate heater at freezer doors.
e. Vapor proof Lighting Fixtures: Fluorescent.
1) Control: Neon pilot light and toggle switch located on exterior of door panel.
2) Quantity: One per compartment, located on door panel.
f. Refrigeration System: Remote system with preassembled condensing unit and
evaporator assemblies.
1) Exterior Condensing Units: Include winter control, crankcase heater, and
enclosed weatherproof housing.
g. Temperature Monitoring System: Electronic monitoring and remote audible alarm
system that warns when temperatures register 10 deg F (6 deg C) above or below
set temperature.
h. Closure Panels and Trim: Include closure panels and trim.
i. Electrical Service: Equip unit for connection to service indicated on Drawings.
3. Finishes:
a. Unexposed Exterior Finish: Stucco-patterned, metallic-coated steel.
b. Interior Finish: Stucco-patterned galvanized steel.
c. Closure Panels and Trim: Matched to exposed exterior finish of panels.
2.6 POWERED FOOD-PREPARATION EQUIPMENT
A. Mixers: Equip. Des. No. 14.
1. Products: Subject to compliance with requirements, provide the following:
a. Hobart; Legacy Mixer; Model No.400.
2. Description: Heavy duty, 1-1/2 h.p., three speed mixer.
3. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
2.7 POWERED FOOD-PREPARATION EQUIPMENT
A. Slicers: Equip. Des. No. 28.
1. Products: Subject to compliance with requirements, provide the following:
a. Globe Food Equipment Co.; Manual Slicer; Model No. 3600P.
2. Description: Stainless steel construction; 13 inch knife.
3. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
2.8 POWERED FOOD-PREPARATION EQUIPMENT
A. Bench Dough Roller: Equip. Des. No. 40.
1. Products: Subject to compliance with requirements, provide the following:
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a. Acme; Bench Dough Roller; Model No. MRS-11.
2. Description: Front in-feed and front discharge. Rolls dough up to 118 inches in diameter.
3. Electrical Service: Equip unit with plug and cord for service indicated on Drawings.
2.9 WARE WASHING EQUIPMENT
A. Ware washing Machines: Equip. Des. No. 2.
1. Products: Subject to compliance with requirements, provide the following:
a. Hobart; Advansys Vent-less Door-Type Dishwasher; Model No. AM15VL.
2. Description: Dishwashing, single tank.
a. Capacity: 14 gal.
b. Stainless steel.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
2.10 SERVING EQUIPMENT
A. Modular Counters: Equip. Des. No.38.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Food Prep Table; Model No. TPP-119D-2
2. Description: Drawered Pizza Prep Table.
a. Cabinet Face Panels: Manufacturer's standard.
b. Accessories:
1) Casters.
2) Electrical receptacle.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
B. Modular Counters: Equip. Des. No. 41.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Food Prep Table; Model No. TPP-67.
2. Description: Solid Door Pizza Prep Table
a. Cabinet Face Panels: Manufacturer's standard.
b. Accessories:
1) Casters.
2) Electrical receptacle.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
C. Modular Counters: Equip. Des. No.44.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Food Prep Table; Model No. TPP-60.
2. Description: Solid Door Pizza Prep Table
a. Cabinet Face Panels: Manufacturer's standard.
b. Accessories:
1) Casters.
2) Electrical receptacle.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
D. Modular Counters: Equip. Des. No. 48.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Food Prep Table; Model No. TPP-67D-2.
2. Description: Drawered Pizza Prep Table
a. Cabinet Face Panels: Manufacturer's standard.
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b. Accessories:
.
1) Casters.
2) Electrical receptacle.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
E. Modular Counters: Equip. Des. No. 50.
1. Products: Subject to compliance with requirements, provide the following:
a. True Food Service Equipment, Inc.; Food Prep Table; Model No. TSSU-48-12M-B.
2. Description: Mega-Top Solid Door Sandwich/Salad Unit
a. Cabinet Face Panels: Manufacturer’s standard.
b. Accessories:
1) Casters.
2) Electrical receptacle.
c. Electrical Service: Equip unit for connection to service indicated on Drawings.
F. Counter Equipment: Equip. Des. No. 47.
1. Products: Subject to compliance with requirements, provide the following:
a. Hatco Corp.; GLO-RAY Infrared Food Warmers; Model No. GRAM-48D.
2. Description: Infra-red heat warmer.
a. Cabinet Face Panels: Manufacturer's standard.
b. Electrical Service: Equip unit for connection to service indicated on Drawings.
c. Color: As selected by Architect from manufacturer's full range.
G. Counter Equipment: Equip. Des. No.: 31, 43.
1. Products: Subject to compliance with requirements, provide the following:
a. Nemco Food Equipment Ltd.; Model No. 6055A-43.
2. Description: Countertop Warmers
a. Electrical Service: Equip unit for connection to service indicated on Drawings.
H. Miscellaneous Equipment:
1. Products: Subject to compliance with requirements, provide the following:
a. Metro.
2. Description: Wire Shelving:
a. Equip. Des. No. 63: Metroseal 3 Shelving; Model No. 2472NK3.
b. Equip. Des. No. 64: Metroseal 3 Shelving: Model No. 2448NK3.
c. Equip. Des. No. 65: Metroseal 3 Shelving: Model No. 1830NK3.
d. Equip. Des. No. 66: Metroseal 3 Shelving; Model No. 2460NK3.
e. Equip. Des. No. 67: Metroseal 3 Shelving: Model No. 2130NK3.
3. Description: Site Select Posts:
a. Equip. Des. No. 63, 64, 65, 66, 67: Model No. 86PK3.
4. Description: Wire Shelving:
a. Equip. Des. No. 5: Super Erecta Shelf Shelving; Model No. 2448BR.
b. Equip. Des. No. 6: Super Erecta Shelf Shelving: Model No. 1848BR.
c. Equip. Des. No. 8: Super Erecta Shelf Shelving: Model No. 2436BR.
d. Equip. Des. No. 13: Super Erecta Shelf Shelving; Model No. 2460BR.
e. Equip. Des. No. 18: Super Erecta Shelf Shelving: Model No. 2448BR.
f. Equip. Des. No. 19: Super Erecta Shelf Shelving; Model No. 2448BR.
g. Equip. Des. No. 21: Super Erecta Shelf Shelving: Model No. 2436BR.
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5. Description: Site Select Posts:
a. Equip. Des. No. 5, 6, 8, 13, 18, 19, and 21: Model No. 86PS.
I. Miscellaneous Equipment:
1. Products: Subject to compliance with requirements, provide the following:
a. Advance Tabco.
2. Description: Can Racks:
a. Equip. Des. No. 22: Aluminum Can Racks; Model No.CRSS10-72.
3. Description: Pan Racks:
a. Equip. Des. No. 25, 62: All Welded Curved Top Pan Racks; Model No.PR12-5W.
2.11 MISCELLANEOUS MATERIALS
A. Installation Accessories, General: NSF certified for end-use application indicated.
B. Elastomeric Joint Sealant: ASTM C 920; silicone. Type S (single component), Grade NS (non-
sag), Class 25, Use NT (non-traffic) related to exposure, and Use M, G, A, or O as applicable to
joint substrates indicated.
1. Public Health and Safety Requirements:
a. Sealant is certified for compliance with NSF standards for end-use application
indicated.
b. Washed and cured sealant complies with the FDA's regulations for use in areas
that come in contact with food.
2. Cylindrical Sealant Backing: ASTM C 1330, Type C, closed-cell polyethylene, in diameter
greater than joint width.
2.12 FINISHES
A. Stainless-Steel Finishes:
1. Surface Preparation: Remove tool and die marks and stretch lines, or blend into finish.
2. Polished Finishes: Grind and polish surfaces to produce uniform finish, free of cross
scratches.
a. Run grain of directional finishes with long dimension of each piece.
b. When polishing is completed, passivate and rinse surfaces. Remove embedded
foreign matter and leave surfaces chemically clean.
B. Powder-Coat Finishes: Immediately after cleaning and pretreating, electrostatically apply
manufacturer's standard, baked-polymer, thermosetting powder finish. Comply with resin
manufacturer's written instructions for application, baking, and minimum dry film thickness.
PART 3 - EXECUTION
3.1 INSTALLATION
A. Install foodservice equipment level and plumb, according to manufacturer's written instructions.
1. Connect equipment to utilities.
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2. Provide cutouts in equipment, neatly formed, where required to run service lines through
equipment to make final connections.
B. Complete equipment assembly where field assembly is required.
1. Provide closed butt and contact joints that do not require a filler.
2. Grind field welds on stainless-steel equipment until smooth and polish to match adjacent
finish.
C. Install equipment with access and maintenance clearances that comply with manufacturer's
written installation instructions and with requirements of authorities having jurisdiction.
D. Install cabinets and similar equipment on bases in a bed of sealant.
E. Install closure-trim strips and similar items requiring fasteners in a bed of sealant.
F. Install joint sealant in joints between equipment and abutting surfaces with continuous joint
backing unless otherwise indicated. Produce airtight, watertight, vermin-proof, sanitary joints.
3.2 CLEANING AND PROTECTING
A. After completing installation of equipment, repair damaged finishes.
B. Clean and adjust equipment as required to produce ready-for-use condition.
C. Protect equipment from damage during remainder of the construction period.
3.3 DEMONSTRATION
A. Engage a factory-authorized service representative to train Owner's maintenance personnel to
adjust, operate, and maintain foodservice equipment.
END OF SECTION 11 40 00