HomeMy WebLinkAboutFile Documents.675 E Durant Ave.0111.2018 (7).ACBKAJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 1
SECTION 11 40 00 - FOODSERVICE EQUIPMENT
PART 1 – GENERAL
1.1 SECTION INCLUDES:
A. Foodservice equipment.
1.2 SCOPE OF WORK:
A. Furnish all labor, materials and services necessary for the procurement and installation of
the equipment included in this section.
B. Supervise and provide required instructions for work to be performed by other contractors
in connection with requirements for all equipment included this section.
C. Specifications and drawings have been prepared to form the basis for coordination with
the other trades on this Project, procurement, erection, start-up and adjustment of all
equipment in this section. Plans and specifications are to be considered as mutually
explanatory and work required by one, but not by the other, is to be performed as though
required by both. Items required by one, but not by the other are to be provided as though
required by both. Work to be accomplished as called for in specifications and shown on
drawings, so that all items of equipment are completely functional for purpose for which
they were designed. When/if there is any discrepancy between drawings and
specifications, bidders should seek clarification of any discrepancies from the Consultant
prior to bidding.
D. Should the drawings disagree between themselves or the specifications with the
drawings, the better quality more stringent, and/or greater quantity of the work or
materials to be completed without additional costs to the Owner.
E. Secure and pay fees for all permits and licenses as required by all authorities having
jurisdiction. Give all notices and comply with all laws, ordinances, rules, regulations
and contract requirements bearing on the work.
1.3 RELATED DIVISIONS / SECTIONS:
A. Refer to General Conditions, Supplementary Conditions, and applicable provisions of
Division 1 for additional instructions.
B. Refer to Interior Design Divisions for applicable provisions and sections regarding décor
finishes, applications, details, and special instructions relating to items specified in this
Section. Applicable to Projects with items specified in this Section, with décor finishes
and/or construction.
C. Refer to Mechanical/Plumbing Divisions for applicable provisions and sections regarding
mechanical services, including, but not limited to exhaust ductwork and fans, floor sinks
and floor drains, water gas and steam rough-ins, grease traps, steam traps, drain traps,
atmospheric vents, valves, pipes and pipe fittings, ductwork, and other materials
necessary to complete final connections to individual items as specified in this Section.
Not work of this Section. Also includes:
1. Piping and insulation for fryer oil systems.
2. Piping for remote pulping systems.
3. All exhaust hood or ventilator duct work and fans upstream from the connection
position.
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D. Refer to Electrical Divisions for applicable provisions and sections regarding electrical
services, including, but not limited to, rough-ins, standard voltage and low-voltage wiring,
conduit, drop-cords, ceiling-mounted cord reel assemblies, disconnects and other
materials necessary to complete final connections to individual items as specified in this
Section. Not work of this Section. Also includes:
1. Installation of light fixtures furnished loose at cold storage rooms.
2. Connection of cold storage room temperature alarm system to the building
security system.
3. Connection of hood fire suppression system to the building security system.
E. Work included in other Divisions - Provision of all wall, floor, and/or ceiling/roof openings,
and sealing thereof, as necessary for installation of items included in this section. Not
work of this Section. Also includes:
1. Slab depressions reinforced concrete wearing bed and interior finished floor with
coved base at prefabricated cold storage assemblies.
2. Concrete or masonry platforms with finished top and coved base at perimeter, for
raised setting of foodservice equipment: Divisions 03/09.
3. Slab depressions to receive stainless-steel drain trench liner/grate assemblies
provided under this Section.
4. Wall backing to support all wall-mounted equipment.
5. Conduit and piping sleeves for soda, beer/liquor, refrigeration, CO2 and drain lines
through building ceilings and floors.
F. Work included in other Divisions - Disconnection of existing equipment to be relocated
and/or reused; and removal of existing equipment which will not be reused, as determined
and designated by the Architect in other Divisions. Not work of this Section. (Applicable
to Projects with existing equipment.)
1.4 DEFINITIONS:
A. Furnish - Supply and deliver to Project Site, ready for unloading, unpacking, assembly,
installation, and similar operations.
B. Install (set in place) - Operations at Project Site including actual unloading, unpacking,
assembly, erecting, placing, anchoring, applying, finishing, curing, protecting, cleaning
and similar operations; ready for final utility connections by other Divisions as appropriate.
C. Provide - Furnish and install complete, ready for intended use, including any necessary
initial training.
D. Contractor - Refers to the Kitchen Equipment (Sub) Contractor in this Section.
References to any other Contractor or Division will be specific; such as General
Contractor, Plumbing (Sub) Contractor / Division, Electrical (Sub) Contractor / Division,
Architect designated, etc.
1.5 LAWS, ORDINANCES, REGULATIONS AND STANDARDS:
A. Comply with the following in their current published form:
1. Air Conditioning and Refrigeration Institute (A.R.I): applicable regulations and
references of the latest edition of standards for remote refrigeration system(s),
components and installation.
2. American Gas Association (A.G.A.): standards for gas heated equipment and
provide equipment with the A.G.A. seal. Automatic safety pilots to be provided on
all equipment, where available. (Canadian Gas Association or alternate testing
lab's seals accepted if acceptable to local code jurisdictions.)
3. American National Standards Institute (A.N.S.I.): Z21-Series for gas-burning
equipment. Provide labels indicating name of testing agency.
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4. American National Standards Institute (A.N.S.I.): B57.1 for compressed gas
cylinder connections, and with applicable standards of the Compressed Gas
Association for compressed gas piping.
5. American National Standards Institute (A.N.S.I.): A40.4 and A40.6 for water
connection air gaps and vacuum breakers.
6. American Society of Heating, Refrigeration and Air Conditioning Engineers
(A.S.H.R.A.E.): applicable regulations and references of the latest edition of
standards for exhaust system planning including A.S.H.R.A.E. 90.1 Section 5,6,7,
and remote refrigeration system(s), components and installation.
7. American Society of Mechanical Engineers (A.S.M.E.): Boiler Code requirements
for steam generating and steam heated equipment and provide A.S.M.E.
inspection stamp and registration with National Board.
8. American Society for Testing and Materials (A.S.T.M.): C1036 for flat glass.
9. American Society for Testing and Materials (A.S.T.M.): C1048 for heat-treated flat
glass - Kind HS, Kind FT coated and uncoated glass.
10. American Society for Testing and Materials (A.S.T.M.): F232-03 for pre-rinse
spray units, and in compliance with Energy Policy Act of 2005 (EPAct).
11. American Welding Society (A.W.S.): D1.1 structural welding code.
12. Energy Policy Act of 2005 (EPAct 2005): water savings pre-rinse spray valves.
13. National Electric Code (N.E.C.): N.F.P.A. Volume 5 for electrical wiring and
devices included with foodservice equipment, A.N.S.I. C2 and C73, and
applicable N.E.M.A. and N.E.C.A. standards.
14. National Electrical Manufacturers Association (N.E.M.A.): LD3 for high-pressure
decorative laminates.
15. National Fire Protection Association (N.F.P.A.): applicable sections for exhaust
hoods, ventilators, duct and fan materials, hoods fire suppression systems, wheel
placement systems, construction and installation; in addition to local codes and
standards.
16. National Sanitation Foundation (NSF): latest Standards and Revisions, and as
accredited by ANSI, IAS, NELAC, ISO, OSHA and SCC. Provide NSF Seal of
Approval on all standard manufactured items included in this Project and listed in
any NSF Certified Food Equipment Products Category, and on all items of
custom fabricated work included in this Project. (UL Sanitation approval and seal
accepted if acceptable to local code jurisdictions.)
17. Sheet Metal and Air Conditioning Contractor's National Association
(S.M.A.C.N.A.): latest edition of guidelines for seismic restraint of kitchen
equipment, as applicable to project location. All seismic requirements shall be
shown on all submittals. Submit requested information to the agencies and
authorities having jurisdiction.
18. Underwriters Laboratories (U.L.): as applicable for electrical components and
assemblies. Provide either U.L. labeled products or, where no labeling service is
available, “recognized markings” to indicate listing in the U.L. “Recognized
Component Index”. (Canadian Standards Association or alternate testing lab's
seals accepted if acceptable to local code jurisdictions.)
19. UL 300 Standard: for wet chemical fire suppression systems for exhaust
hoods/ventilators.
20. American with Disabilities Act (ADA): as applicable to this Project.
21. Refrigeration Service Engineers Society (R.S.E.S.): applicable regulations and
references of the latest edition of standards for remote refrigeration system(s),
components and installation.
22. All refrigerants used for any purpose is to comply with the 1995 and 2010
requirements of the Montreal Protocol Agreement, and subsequent revisions and
amendments. No CFC or HCFC refrigerants will be permitted on this Project.
23. All refrigeration components installation, repairs, and/or associated work on any
refrigeration system, is to be performed by a Certified Refrigeration Mechanic
thoroughly familiar with this type commercial foodservice installation. ETL and
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other national and international recognized Testing and Listing Agency labels and
certifications are acceptable in lieu of Listing Agencies indicated in these
documents, if acceptable to the local code jurisdictions.
24. All applicable local codes, standards and regulations.
25. All special local codes, standard, and regulations; such as (examples only)
California Energy Commissions Regulations, Dade County requirements for walk-
in cooler(s) and/or freezer(s).
26. For detention facilities projects (as applicable): applicable Correctional Standards.
Verify the level of security and construction required with the Architect and
provide all items in compliance.
B. The Contract Documents shall prevail whenever they require larger sizes or higher
standards than are required by regulations.
C. The above regulations shall govern whenever the Contract Documents require
something that is deemed to violate the above regulations.
D. No extra charge will be paid by Owner for furnishing items required by the
regulations, but not specified and/or shown on the drawings.
E. Rulings and interpretations of the enforcing agencies shall be considered part of the
regulations.
1.6 CONTRACTOR’S QUALIFICATIONS:
A. In addition to requirements of Related Sections 1.3.A:
1. Five (5) years minimum continuous operation under the same company name
and ownership.
2. Financial stability and ability to complete this Project.
3. Comparable size and scope projects completed in the last five (5) years.
4. Contractor to provide letter that states they are able-to purchase, distribute, and
install all items specified.
B. Any sub-contractor or fabricator employed by Contractor:
1. Is to comply with the same qualifications.
2. Their name, address, and a brief-summary of their experience and qualifications
is to be submitted with the bid proposal.
3. Fabrication sub-contractor shall be NSF, NEC, and UL-approved at a minimum
for fabrication of all items detailed within this specification and attending drawing
set. Moreover, fabrication shop shall have the means and expertise to fully
engineer and fabricate any-and-all counters, tables, natural and man-made stone
counter tops, food shields, etc. all in one manufacturing facility where specified as
part of this document set.
1.7 BIDDING AND SUBSTITUTIONS:
A. The Bidder shall provide pricing on primary manufacturer and model specified. These
Contract Documents were designed and engineered using the primary manufacturer and
model and are intended to be the Basis of Bid. Provide itemized prices for each item,
along with cited accessories with separate total prices for delivery and installation. Any-
and-all city, state, occupational and government taxes which are applicable to this project,
shall be included and added as a separate charge. All figures shall be included in a grand
total package bid proposal. Bids shall be valid for thirty (30) days after bid deadline date
and shall indicate same. Failure to comply with the above may be cause for rejection of
the bid.
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B. Unless otherwise noted, substitutions may be submitted for consideration, but must be
itemized at the end of the bid proposal.
C. Substitutions must be approved in writing by the Architect and/or Owner, prior to utilization
in this Contract. A copy of the approval must be included with any submittals by
Contractor.
D. Contractor shall provide all design/engineering services required to make-adjustments in
space, systems, utilities, etc. and pay all additional costs of utilities, construction or
professional services that may be incurred due to the acceptance of any substitution.
E. Application for Substitution of Specified Food Service Equipment. This form is shall be
submitted in support of each suggestion of request to substitute an alternate
manufacturer and/or model of equipment that is not included in the Division 11 40 00
(Food Service Equipment) specifications.
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APPLICATION FOR SUBSTITUTION OF SPECIFIED FOOD SERVICE EQUIPMENT
The decision to accept an unnamed alternate will be based exclusively on the information provided hereon
and the Owner’s or their designee’s research and verifications of claims, which shall include sharing the
information with manufacturer(s) of the originally specified equipment. Accordingly, any proprietary
information regarding the proposed substitution should be so identified and submitted as an addendum to
this form.
By submitting this application, the Contractor guarantees the information is correct and accepts total
responsibility for all additional costs that may directly or indirectly result from acceptance of the proposed
substitution. It is the interest of the Contractor to declare in this form all benefits the will accrue to the
Owner. Include the proposed manufacturer’s data sheets, drawings and any other supporting information.
The original specifications describe the minimum standards of the equipment – proposed substitutions
that do not meet or exceed this minimum standard or otherwise benefit the Owner will not be considered
except in the case of an originally specified item that is no longer available. The Owner or their designee
will be the sole authority regarding identifying specific features, capacities, etc. that are operationally
critical. Acceptance of a proposed substitution does not relieve the Contractor of responsibility for all direct
or indirect costs associated with the substitution.
1. Date Submitted: ______________________
2. Item Number:________ Description:____________________________________ Quantity:_______
3. Specified Manufacturer:_________________________ Specified Model Number:_______________
4. Proposed Manufacturer:_________________________ Proposed Model Number:_______________
5. Does the proposed equipment incorporate all features and options expressed or implied by the
specifications, including features and option that are provided as standard by the specified item?
Yes No – describe (attach additional sheets as required):________________________
_________________________________________________________________________________
_________________________________________________________________________________
6. Compare Utilities (attach additional sheets as required):
Specified: HW_____ CW_____ Gas (BTU) _________ Steam (BHP) _____ Electrical___________
Exhaust (cfm) _______ Duct size_____________ Supply (cfm) ______ Duct size_______________ _
Proposed: HW_____ CW_____ Gas (BTU) _________ Steam (BHP) _____ Electrical___________
Exhaust (cfm) ________ Duct Size_____________ Supply (cfm) ______ Duct Size______________
7. Compare Dimension:
Specified: Left to Right_______________ Front to Rear___________________ Height__________
Proposed: Left to Right_______________ Front to Rear___________________ Height__________
8. Does the proposed substitution require changes to the work to be provided by other trades?
No Yes – describe (attach additional sheets as
required):________________________
_______________________________________________________________________________
_______________________________________________________________________________
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9. Does the proposed substitution require changes or create any issues regarding adjacent or
associated equipment (for instance: door swing interference; service access; air circulation)?
No Yes – describe (attach additional sheets as
required):________________________
________________________________________________________________________________
______________________________________________________________________________
What benefits will the Owner realize as a result-of this substitution (for instance: capital expense;
energy savings, flexibility)? Provide specific information.
There are no benefits to the Owner.
The following will benefit the Owner – (attach additional sheets as required):______________
_______________________________________________________________________________
_______________________________________________________________________________
10. Are there any other considerations that should be evaluated? _______________________________
_______________________________________________________________________________
_______________________________________________________________________________
11. Signature of Contractor’s Representative: ______________________________________________
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1.8 APPROVED SUBSTITUTIONS AND/OR LISTED ALTERNATES:
A. Substitutions approved as noted in Article 1.7, and/or any Listed Alternate manufacturers
included in the Itemized Specifications Article 3.12, or added by Addendum, may be
utilized, in lieu of the primary specified manufacturer with the following conditions:
1. These Contract Documents are designed and engineered using the primary
specified manufacturer and model and are intended to be the Basis of Design
and Bid. Contractor assumes complete responsibility for any deviations required
due to utilization of a substitution/alternate manufacturer or model; including, but
not limited to, fitting alternates into available space, providing directions for
required changes, and assuming any associated cost for utility, building,
architectural, or engineering changes.
2. Contractor is responsible for supplying the model, which is as close as possible to
the primary specified model in regard-to general function, features, options, sizes,
accessories, utility requirements, finish, operation, internal system engineering
and listing approvals. if it is determined by the owner or their appointed
representative at any time during the construction and installation process, and
prior to the final acceptance of the Project, that the substitution/alternate model
submitted is not equivalent to the primary specified model, the Contractor will
assume all associated cost and implications required to replace the model
submitted, with the correct model.
3. The bid proposal is to clearly state any proposed substitutions/alternates, that are
being offered for review by including the manufacturer and model number. Along
with a current data sheet for each substitution/alternate, with any-and-all
deviations between the primary specified manufacturer and the
substitution/alternate manufacturer clearly defined. Technical brochures from
manufacturers may not be acceptable as adequate information required for
comparison. Complex alternates such as utility distribution systems, exhaust
hoods, ventilators, refrigeration systems, etc. are shall to include a shop drawing
specific to this Project.
4. Inclusion of an alternate manufacturer in Itemized Specifications Article 3.12 is
not intended to indicate that there is an equal alternate unit to match every
primary specified unit. It is the responsibility of the Contractor to ensure that the
alternate unit submitted matches or exceeds the primary specified unit; and
meets the conditions as stated above.
5. Manufacturers not approved as substitutions or included as a Listed Alternates
will not be permitted.
1.9 DISCREPANCIES:
A. Where discrepancies are discovered between the drawings and the specifications,
regarding quality or quantity, the higher quality or the greater quantity is to be included in
the Bid Proposal.
B. Contractor to notify the Architect, in writing, of any discrepancies discovered; and await
written clarification prior to proceeding with the items or areas in question.
C. Contractor is responsible for verifying and coordinating all items provided in this Section,
with the drawings, specifications, manufacturer’s requirements, submittals, actual site
conditions, adjacent items, and associated (Sub-) Contractors; to assure that there are no
discrepancies or conflicts. This is to include, but not be limited to, quantities, dimensions,
clearances required, direction of operation, door swings, utilities, fabrication details and
methods, installation requirements, etc.
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1.10 SUBMITTALS:
A. Provide one (1) digital set (PDF) of all Submittals for review by the Design Team. After
review process this set will be returned for any updating necessary and subsequent
distribution.
B. Substitutions must be approved in writing by the Architect and/or Owner prior to
utilization in this contract. A copy of the approval must be included with any submittals.
C. Contractor to review all submittals for compliance with the Contract Documents, prior to
submitting to the Design Team for review and is responsible for the accuracy of the
information within their submittals.
D. Contractor’s use of any Design Team’s digital contract drawings for basis of producing
their submittal drawings, is limited to the following conditions and understanding:
1. Contractor shall perform a thorough project review of all foodservice and allied
discipline (MEPS) documents within the Contract Document set and provide
independent engineering for all equipment to be provided. Contractor shall
assume complete liability and responsibility for accuracy, and for conformance
and verification with the latest Architectural and Engineering drawings, actual field
conditions and equipment to be provided as part of contract.
2. The copy and simple re-use of the foodservice consultant’s equipment plans,
connection plans, building conditions plans, manufacturer’s drawings,
elevations/sections is prohibited.
3. Contractor further assumes responsibility for coordination of their submittals with
those of other allied Contractors and Sub-Contractors, such as electrical,
plumbing and mechanical contractors as required.
4. Submittals shall contain Contractor’s notes, symbols, details, title block and
information.
E. Equipment Plan and Rough-In Drawings:
1. Submit 1/4” (1:50) scale drawings in pdf format. These drawings are to include
complete information on the work included in this Contract, with references to
equipment as provided by others; and are to provide sufficient information for
associated trades, contractors, and/or sub-contractors to complete their division
of work associated with food service equipment included in this Contract. Include
any additional information pertinent to the installation of this equipment
2. Special Conditions Drawings, dimensioned, sizing and locating the following
conditions:
a. Slab depressions, cores, sleeves or block-outs (cold storage
assemblies drain trenches, piping, etc.).
b. Concrete or masonry platforms.
c. Pipe sleeves or roof jacks.
d. Wall-openings or block-outs for pass-through equipment, recessed
control panels, in-wall fire-protection system components, etc.
e. Blocking grounds or anchor plates required in walls for equipment
support/attachment.
f. Above-ceiling hanger assemblies for support of exhaust hoods, utensil-
racks, etc.
g. Access panels in walls or ceiling for service of equipment.
h. Ceiling pockets or recesses for unusually high equipment.
i. In-wall carriers for wall-hung or cantilevered equipment.
j. Ventilation for exhaust hoods, condensate hoods, ice machines,
compressors, compressor racks and all other equipment requiring heat
removal.
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k. Support systems such as beverage conduit and refrigeration line-run
sleeves.
l. Any other additional information pertinent to the installation of this
equipment.
3. Electrical Rough-in Drawings field-coordinated and dimensioned providing the
following information, but not limited to:
a. Electrical utility schedule.
b. Locations of rough-ins.
c. Locations of control panels.
d. Interwiring of walk-in freezer compressors to compressor rack control
panel for defrost cycle.
e. Interwiring of controls panels to equipment.
4. Plumbing Rough-In Drawings field-coordinated and dimensioned providing the
following information, but not limited to:
a. Plumbing utility schedule.
b. Locations of rough-ins.
c. Interconnection water filters assemblies to ice machine, beverage
equipment, combi-ovens, steamers, etc.
5. Field-coordinated, dimensioned refrigeration line-run drawings providing the
following information, but not limited to:
a. Sleeve locations & sizes for walls, floors, ceilings.
b. Detailed and field-coordinated route of refrigeration line-runs from remote
refrigeration system to unit served.
c. Location and inter-wiring detail required for any temperature monitoring
and/or control system specified
6. Drawings to also include equipment plan(s) with detailed equipment list, similar-to
Food Service Equipment Plans included in the Contract Drawings. Item numbers
are to be the same as shown in the Contract Documents and are to include Spare
Numbers and associated items provided by others.
7. In the event rough-ins have been accomplished before award of this contract,
Contractor is to examine the existing facility and identify adjustment needs related
to their equipment to suit building conditions and utilities, where possible.
Contractor to seek approval for the same prior to further construction. If not
possible, state so in a letter, with reasons and an alternate method and pricing for
their equipment, to the Architect and Foodservice Consultant.
F. Shop Drawings:
1. Submit shop drawings for items of custom fabrication included in this contract in
pdf format. Shop drawings are to be submitted at 3/4” (1:20) and/or 1-1/2” (1:10)
scale and are to show dimensions, materials, details of construction, installation
and relation of adjoining work requiring cutting or close fitting as well as any
specified fabrication shop fit-out work such as electrical load circuit breaker
panels, inter-wiring or interpiping. Shop drawings are to also indicate
reinforcements, anchorage and related work required for the complete installation
of fixtures. Fabricator’s shop drawings shall be prepared as a coordinated single
submittal, separate-from, and not part of a single collated foodservice submittal.
2. Submit shop drawings for any equipment requiring field assembly, including but
not limited to, Suite-style cooking assemblies, pulper/extractor assemblies,
remote refrigeration systems, walk-in coolers and/or freezers, exhaust
hoods/ventilators, fire suppression system, utility distribution systems,
pot/utility/cart/tray/ware washing assemblies/machines, conveyors, floor troughs,
seismic anchoring details (as required) and fresh oil supply/waste oil recovery
systems in pdf format. Manufacturer’s shop drawings shall be separated per
system submitted in single form, and not part of a collated foodservice submittal.
3. When applicable, prepare and submit section, elevation, axonometric drawings in
PDF format for all food shields within counters in a coordinated single submittal.
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Food shields to be compliant with current NSF code requirements and ergonomic
reach requirements. Contractor to provide physical mock-up of same for
Owner/Operator review and sign-off prior to fabrication.
4. Before proceeding with the fabrication or manufacture of any item, Contractor is
responsible for verifying and coordinating all dimensions and details with site
dimensions, conditions, and adjacent equipment.
5. The Contractor to clearly identify on drawings any-and-all differences between the
Bid and/or Contract Documents and what is being provided. If any structural,
electrical, plumbing, gas or steam requirements are different than what the Bid
and/or Contract Documents show the Contractor will notify and record on the
drawings identifying what is different and discuss same with General Contractor,
Owner and Foodservice Consultant prior to commencing work.
G. Product Data Submittal Manuals:
1. Submit product data brochure(s) with a cover sheet complete with detailed
information on every item included in this section in pdf format. Detailed
information is to include, but not be limited to, item number, description, quantity,
model numbers, options and accessories provided, N.E.M.A. plug and receptacle
configuration for applicable items, exact utility requirements, manufacturer’s cut-
sheets, reference to specific shop drawings, etc. Distribute one additional copy of
installation and start-up instructions to the Installer. Every cover sheet and
associated detailed submittal is to provide sufficient and complete information for
the Design Team to verify that the Contractor understands the Contract
requirements and is providing each item in compliance with the Contract
Documents. Cover sheets to also include associated items as listed on the
Equipment Plan but provided by others; and are to be noted as “Not in Section 11
40 00 Contract Division”.
2. Reproduction of any part of the Contract Specifications will not be acceptable as
part or total of Contractor’s Product Date Submittal Manuals. These Manuals are
to be produced and assembled entirely by the Contractor, in numerical order
according to Item numbers.
3. The cover sheet shall clearly identify all differences between the bid documents
and what is being provided. If any electrical, plumbing, gas or steam requirements
are different than what the bid documents show the Contractor will make a note
on the coversheet identifying what is different and why. If a model has been
discontinued, the Contractor will make a note on the cover sheet and offer a
replacement model.
4. The cover sheet shall clearly identify all differences between the Bid/Contract
Documents and what is being provided. If any electrical, plumbing, gas or steam
requirements are different than what the bid documents show the Contractor will
make a note on the coversheet identifying what is different and why. If a model
has been discontinued, the Contractor will make a note on the cover sheet and
offer a replacement model.
H. The Design Team’s review of submittal drawings, shop details, product data brochures,
and operation and maintenance manuals are for general conformance with the design
concept and Contract Documents. Review markings or comments are not to be construed
as relieving Contractor from compliance with the Contract Documents, or departures
there from. Contractor remains responsible for details and accuracy, confirming and
correlating all quantities and dimensions, selecting fabrication processes, techniques of
assembly, and performing their work in a safe, satisfactory, code-compliant and
professional manner.
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I. Commencement of purchasing or fabrication by the Contractor, of any item(s) included in
this Contract, prior to receipt of reviewed Submittals from the Design Team, shall be at
the Contractor’s own risk; unless specifically instructed to do so in writing by the Owner,
including the specific item numbers requested.
J. Contractor shall verify requirements and equipment sizes, critical clearances, or other
characteristics necessary to represent Owner/ Purveyor items completely on the shop
drawing submittals even though they may be listed as “NIC/Not in Contract” in the
Equipment Schedule/Item Specification sections of this document.
1.11 OPERATION AND MAINTENANCE DATA MANUALS:
A. Two (2) bound sets of manuals are to be furnished for items of standard manufacture
on/or before the date of the first event to occur of the following: demo/start-up, start-up for
intended use by the Owner/Operator, completion of installation of kitchen equipment
contract package, or final acceptance of installation by Owner. Manuals are to be in
alphabetical order according to manufacturer. Manufacturer’s info is to include Tech
Services telephone number, email, and web site address, where available.
B. Provide a complete list of all equipment, with make, model and serial numbers. Provide
list of local service agencies for included manufacturers, complete with addresses, email
addresses and telephone numbers. Also provide email and web site addresses, where
available.
C. Provide electronic/digital media for maintenance, training, operation, etc. where available
from the manufacturer.
D. Manual shall also include a leak testing report for each-and-every remote refrigerated
system included under this Foodservice Equipment Section, as required in article 2.7.A.6
Refrigeration Equipment of this Section.
1.12 AS-BUILT/ RECORD DOCUMENTS:
A. Maintain one record set of Foodservice Equipment Plans with any related corrections,
revisions, additions, deletions, changes, etc. noted during construction and installation.
Provide an "as-built" set on a computer disk or electronically in PDF format.
B. Provide one (1) final set of Product Data Submittal Manual with any related corrections,
revisions, additions, deletions, changes, etc. noted during construction and installation as
a specifications’ record set electronically in PDF format.
C. These documents are to be provided at the same time as the O & M Data Manuals.
Submit the O & M Data Manuals electronically in PDF format.
1.13 SCHEDULE:
A. Time is of the essence and acceptance constitutes assurance that the Contractor can and
will obtain materials, equipment and manpower, to permit installation of the items included
in this Section, on schedule. Contractor is to coordinate their work with the progress
schedule, as prepared and updated periodically by the General Contractor or Construction
Manager.
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B. Anticipated delays, not within the control of the Contractor, are to be noted in a written
notification to the Architect, immediately upon the Contractor's realization that delays are
imminent.
C. Failure of manufacturers to meet promised delivery dates will not grant relief to the
Contractor for failure to meet schedules; unless the Contractor can establish, in writing,
that orders were received by the manufacturer, with reasonable lead times.
D. Extra charges resulting from special handling or air shipment in-order-to meet the
schedule will be paid by the Contractor, if insufficient time was allowed in placing factory
orders.
1.14 WARRANTY:
A. Unless otherwise noted in Related Divisions / Sections 1.3.A, items furnished are to be
fully guaranteed against defects in workmanship, materials, and functionality for one full
year from the date of the first event to occur of the following: date of issue of Certificate of
Occupancy (or the equivalent), start-up for intended use by the Owner/Operator,
completion of installation of kitchen equipment contract package, or final acceptance of
installation by Owner. Should a Temporary Certificate of Occupancy be issued for partial
completion of work, the items furnished within that designated area are to be under
warranty from the date of issue of that Certificate. Contractor or their service agent will
make necessary repairs and replacements without charge to the Owner, and within a
reasonable time.
B. Additional Refrigeration Warranty: in addition to the one-year warranty requirements as
stated above, provide start-up and parts and labor for the first year, plus additional
four-year extended warranty on compressors. Extended warranty is for provision of
replacement compressor, determined to be defective by a certified refrigeration
mechanic. However, verification of defective compressor, installation of replacement
compressor, recharging and repairs of system will be the responsibility of the Owner. This
includes all items with built-in or remote refrigeration system.
C. Periodic routine maintenance, servicing, adjustments, cleaning, etc., as required by the
manufacturers included in this Project, are the responsibility of the Owner.
D. Any-and-all parts or requirements for manufacturer’s warranties to be in effect, whether,
or not noted in the itemized specifications, are to be provided or complied with by the
Contractor. This is to include, but not be limited to, particular-parts, accessories, or
installation; installation supervision, start-up, and/or follow-up inspections required by
factory trained, Certified, and/or authorized personnel. Factory training, Certification,
and/or authorization is to be in effect at the time of bidding, installation, start-up, and
warranty period of this Project.
E. Unless otherwise noted in Related Divisions manufacturer’s warranties which comply with
the requirements of this Warranty Article 1.14, are to be provided in lieu of Contractor’s
own warranties, where available. Copies of the written warranties are to be included in the
O & M Manuals.
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PART 2 – PRODUCTS
2.1 EQUIPMENT:
A. Refer to schedule on Foodservice Drawings and Section 3.12 Itemized Specifications for
equipment included in this Section.
2.2 MATERIALS:
A. Metals:
1. Stainless-Steel: AISI Type 201 or 302/304, hardest workable temper, and No.4
directional polish. Unless otherwise noted or specified, or required by the
manufacturer, 201 may be used wherever 302/304 is listed.
2. Galvanized Steel Sheet: ASTM A526, except ASTM A527 for extensive forming;
ASTM A525, G90 zinc coating, chemical treatment.
a. Where painted finish is indicated, provide mill phosphatized treatment in
lieu of chemical treatment.
3. Steel Sheet: ASTM A569 hot-rolled carbon steel.
4. Galvanized Steel Pipe: ASTM A53 or ASTM A120, welded or seamless,
schedule 40, galvanized.
5. Steel-Structural Members: Hot rolled or cold formed, carbon steel unless
stainless-steel is indicated.
a. Galvanized Finish (G.I.): ASTM A123 hot-dipped zinc coating, applied
after fabrication.
6. Aluminum: ASTM B209/B221 sheet, plate and extrusions (as indicated); alloy,
temper and finish as determined by manufacturer/fabricator, except 0.40-mil
natural anodized finish on exposed work unless another finish is indicated.
B. Plastic Laminate: NEMA LD3, Type 2, 0.050" (1.27 mm) thick, except Type 3, 0.042"
(1.07 mm) for post- forming smooth (non-textured). Color and texture as selected by
Architect/ Interior Designer.
1. Comply with NSF Standard No. 35.
2. Veneered with approved waterproof and heat proof cement. Rubber base
adhesives are not acceptable.
3. Applied directly over close grained plywood, such as solid Mahogany or solid
Birch, of selected, smooth, sanded stock to ensure a smooth ripple-free
laminated surface; or commercial grade furniture particle board, Cortron or equal.
4. Exposed faces and edges are to be faced with 1/16” (1.6 mm) thick material.
Corresponding backs are to be covered with approved backing and balancing
sheet material.
C. Millwork: No unfinished millwork, plywood/particle board or wood framing (including
backs, undersides, and all surfaces concealed from view) will be permitted. All unfinished
surfaces or openings cut through finished surfaces are to be sealed to be water resistant;
with excess plastic laminate material, Cortron (Melamine) material, backing materials,
sealers, primers, finish paint, etc., to blend with specified finish materials.
D. Hardwood Work Surfaces: Laminated edge grained hard maple (Acer saccharum),
NHLA First Grade with knots, holes and other blemishes culled out, kiln dried at 8 percent
or less moisture, waterproof glue, machined, sanded, and finished with NSF approved
oil-sealer.
E. Solid Surface Material and Simulated/Engineered Stone:
1. Single-Source Responsibility for Solid Surface Material and
Simulated/Engineered Stone: Obtain each color, grade, finish, type, and variety of
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material or stone from a supplier with resources to provide materials of consistent
quality in appearance and physical properties, including the capacity to cut and
finish material without delaying the progress of the work.
2. Single-Source Responsibility for Other Materials: Obtain each type of solid
surface material and simulated/engineered stone accessory, sealant, and other
materials from one manufacturer for each product.
3. Installer Qualifications: Trained and approved by countertop manufacturer who
has completed countertops similar in material, design, and extent to that indicated
for project that has resulted in construction with a record of successful in-service
performance.
4. The Contractor is responsible for verification of delivered stone materials for
quantities, defects, or damage within [ten (10) days] after delivery. No
compensation will be allowed to the contractor for materials and labor that may be
required to replace materials after this time-period.
5. Allowable Tolerances:
a. Variation in component size: +/- 1/8 inch (3 mm) in 8 feet (2.4 m).
b. Maximum height of abrupt irregularities: 1/32 inch (.8 m).
c. Location of openings: +/- 1/8 inch (3 mm) from indicated location.
6. Do not deliver countertop materials until painting and similar operations that could
damage engineered stone materials have been completed in installation areas. If
engineered stone materials must be stored in other than installation areas, store
only in areas where environmental conditions comply with requirements specified
in "Project Conditions" Article.
7. Handle materials to prevent damage to finished surfaces. Provide protective
coverings to prevent physical damage or staining following installation for duration
of project.
8. Environmental Limitations: Do not deliver or install simulated stone materials until
building is enclosed, wet work is complete, and HVAC system is operating and
maintaining temperature and relative humidity at occupancy levels during the
remainder of the construction period.
a. Maintain ambient temperature between 50 and 95 degrees F for 48 hours
before, during and for minimum 7 days after installation.
9. Field Measurements: Where simulated stone materials are indicated to fit to other
construction, verify dimensions of other construction by field measurements
before fabrication and indicate measurements on Shop Drawings. Coordinate
fabrication schedule with construction progress to avoid delaying the Work.
a. Locate concealed framing, blocking, and reinforcements that support
simulated stone work by field measurements before being enclosed and
indicate measurements on Shop Drawings.
10. Anchors: Select material, type, size, and finish required for each substrate for
secure anchorage. Provide nonferrous-metal or hot-dip galvanized anchors and
inserts on inside face of exterior walls and elsewhere as required for corrosion
resistance. Provide toothed-steel or lead expansion sleeves for drilled-in-place
anchors.
11. Adhesive and Sealant as recommended by engineered stone manufacturer.
12. Sink/bowl mounting hardware:
a. Manufacturer’s approved bowl clips, brass inserts and fasteners for
attachment of under-mount sinks/bowls.
13. Fabrication:
a. Fabricate components to greatest extent practical to sizes and shapes
indicated, in accordance with approved shop drawings and
manufacturer’s printed instructions. Clean surfaces to remove loose and
foreign matter that could impair adhesion.
b. Remove ridges and projections. Fill voids and depressions with patching
compound compatible with setting materials.
c. Shop cut openings, to maximum extent possible, to receive hardware,
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appliances, plumbing fixtures, electrical work, and similar items. Locate
openings accurately and use templates or roughing-in diagrams to
produce accurately sized and shaped openings.
d. Rout and finish component edges with clean, sharp returns. Rout cutouts,
radii and contours to template. Smooth edges. Repair or reject defective
and inaccurate work.
e. When necessary to cut and fit on site, provide materials with ample
allowance for cutting. Provide trip for scribing and site cutting.
f. Thickness: Provide thickness indicated, but not less than the following:
i. Countertop: [3/4] (19 mm) [1-1/4] inch[es] (32 mm)
ii. Back and End Splashes: 3/4 inch (19 mm), unless shown otherwise.
iii. Substrate: [3/4] (19 mm)
F. Stone:
1. Single-Source Responsibility for Stone: Obtain each color, grade, finish, type, and
variety of stone from a supplier with resources to provide materials of consistent
quality in appearance and physical properties, including the capacity to cut and
finish material without delaying the progress of the work.
2. Single-Source Responsibility for Other Materials: Obtain each type of stone
accessory, sealant, and other materials from one manufacturer for each product.
3. Installer Qualifications; Engage an experienced installer who have completed
stone countertops similar in material, design, and extent to that indicated for
project that has resulted in construction with a record of successful in-service
performance.
4. The Contractor is responsible for verification of delivered stone materials for
quantities, defects, or damage within ten (10) days after delivery. No
compensation will be allowed to the contractor for materials and labor that may be
required to replace materials after this time-period.
5. Allowable Tolerances:
a. Variation in component size: +/- 1/8 inch (3 mm) in 8 feet (2.4 m).
b. Maximum height of abrupt irregularities: 1/32 inch (.8 mm).
c. Location of openings: +/- 1/8 inch(3 mm) from indicated location.
6. Granite materials shall not contain unsafe levels of radioactive materials.
7. Do not deliver countertop materials until painting and similar operations that could
damage stone materials have been completed in installation areas. If stone
materials must be stored in other than installation areas, store only in areas
where environmental conditions comply with requirements specified in "Project
Conditions" Article.
8. Deliver materials to project site in undamaged condition.
9. Store and handle stone and related materials to prevent their deterioration or
damage due to moisture, temperature changes, contaminants, corrosion,
breakage, chipping, or other causes.
a. Do not use pinch or wrecking bars.
b. Lift with wide-belt-type slings where possible. Do not use wire rope or
ropes containing tar or other substances that might cause staining. If
required to move stone, use wood rollers with cushions at end of wood
slides.
c. Store stone on wood skids or pallets covered with non-staining,
waterproof membrane.
d. Place and stack skids and stones to distribute weight evenly and to
prevent breakage or cracking of stones.
e. Protect stored stone from weather with waterproof, non-staining covers or
enclosures, but allow air to circulate around stones.
f. Store cementitious materials off the ground, under cover, and in dry
location.
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10. Environmental Limitations: Do not deliver or install stone materials until building is
enclosed, wet work is complete, and HVAC system is operating and maintaining
temperature and relative humidity at occupancy levels during the remainder of the
construction period.
a. Maintain ambient temperature between 50 and 95 degrees F for 48 hours
before, during and for minimum 7 days after installation.
11. Field Measurements: Verify dimensions of construction to receive stone
countertops by field measurements before fabrication and indicate
measurements on Shop Drawings. Coordinate fabrication schedule with
construction progress to avoid delaying the work.
a. Established Dimensions: Where field measurements cannot be made
without delaying the work, establish dimensions and proceed with
fabricating countertops without field measurements. Provide allowance
for trimming at site and coordinate construction to ensure actual
dimensions correspond to established dimensions.
12. Comply with referenced standards and other requirements indicated applicable to
each type of material required.
13. Provide matched slabs, coordinated for each type, variety, color, and quality of
stone required.
14. The use of colored tints, dyes, or waxes applied to stone shall NOT be permitted
15. Granite:
a. Granite Building Stone Standard: ASTM C615, free from cracks, chips,
stains, or other defects, uniform in tone and coloring.
16. Marble:
a. Marble Building Stone Standard: ASTM C503, free from cracks, chips,
stains, or other defects, uniform in tone and coloring.
17. Adhesives:
a. Stone Seam Adhesive: 2-part, epoxy or polyester stone adhesive
formulated specifically for bonding stone to stone, with an initial set time
of not more than 2 hours at 70 deg F.
b. Water-cleanable Epoxy Adhesive: ANSI A118.3, water-cleanable, tile-
setting epoxy adhesive.
c. Color: Clear
d. Use installation adhesives that have a VOC content 65 g/L or less when
calculated according to 40 CFR 59, Subpart D (EPA Method 24), or as
listed in VOC limit tables in Section 01 81 19 “Indoor Air Quality
Requirements”. Products furnished shall comply with whichever VOC
content requirement is more stringent.
18. Stone Sealants:
a. Sealant for Countertops: Clear silicone sealant complying with
requirements of Section 07 92 00 "Joint Sealants".
b. For sealants used inside of the vapor barrier, provide sealants that have
a VOC content of 250 g/L or less when calculated according to 40 CFR
59, Subpart D (EPA Method 24), or as listed in VOC limit tables in
Section 01 81 19 “Indoor Air Quality Requirements”. Products furnished
shall comply with whichever VOC content requirement is more stringent.
19. Stone Sealers:
a. Penetrating Sealer: Penetrating sealer that protects the exposed faces of
stone and grout from staining. Sealer shall be UV transparent; non-
yellowing; VOC compliant; mold and mildew resistant; and USDA
approved as safe on food handling surfaces. Material shall exceed ADA
standards for slip resistance at traffic areas.
b. For sealers used inside of the vapor barrier, provide sealers that have a
VOC content of 250 g/L or less when calculated according to 40 CFR 59,
Subpart D (EPA Method 24), or as listed in VOC limit tables in Section 01
81 19 “Indoor Air Quality Requirements”. Products furnished shall comply
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with whichever VOC content requirement is more stringent.
20. Cutouts and Holes for Lavatories, Sinks, and Fittings:
a. Undercounter Lavatories: Make cutouts for undercounter lavatories in
shop using template or pattern furnished by lavatory manufacturer. Form
cutouts to smooth, even curves with edges at right angles to top. Ease
juncture of cutout edges with tops, and finish edges to match tops.
21. Fittings: Drill countertops in shop for plumbing fittings, undercounter soap
dispensers, and similar items.
G. Insulation:
1. For low temperature applications, such as ice bins, cold pans, or fabricated under
counter freezers, use urethane, rigid board foam or foamed-in-place; not less
than 2” (50 mm) thick, except that vertical surfaces of cold pans and ice bins may
be 1” (25 mm) thick. Insulation to be bonded at joints, to prevent condensation
on exterior.
2. For refrigerated applications such as fabricated under counter refrigerators, use
urethane rigid board foam or foamed-in-place, or Styrofoam rigid board foam 2”
(50 mm) thick, bonded at joints. No fiberglass insulation will be permitted.
3. For heated type applications, such as plate warmers, use block type rock wool,
minimum 1” (25 mm) thick; or Marinite I as noted in #4 below.
4. At counters with tops subject to direct or indirect heat from heating or cooking-
equipment, provide heat-resistant, food-safe caulking, three (3) layers of Nomex
insulation held-in-place with aluminum tape. Provide a 1/8” (3 mm) minimum
space between the heat source and the insulation. Coordinate drop-in equipment
flange support and provide a 16-gauge stainless-steel 90-degree angle collar.
5. All insulation is to be fully encased or enclosed in 16-gauge (1.6 mm) stainless-
steel.
H. Joint Materials:
1. Sealants: water proof and mildew resistant silicone sealant, with Shore A
hardness of 30, except 45 if subject to traffic, and minimum service temperature
range of -60º to +400º F. Sealant to be NSF Standard #51 Listed, and FDA and
USDA Approved for use in food zones. Surfaces cleaning and sealants
installation to comply with applicable requirements of FDA, USDA, and NSF
Standards, and accepted foodservice installation practices.
2. Backer Rod: For 3/8” (9.5 mm) or larger joints, to be polyurethane rod stock,
larger than joint width.
3. Gaskets: Solid or hollow (but not cellular) neoprene or polyvinyl chloride; light
grey, minimum of 40 Shore A hardness, self-adhesive or prepared for either
adhesive application or mechanical anchorage.
I. Paint and Coatings:
1. Provide the types of painting and coating materials which, after drying or curing,
are suitable for use in conjunction with foodservice, and which are durable,
non-toxic, non-dusting, non-flaking, mildew resistant, and comply with NSF
Standards and governing regulations for foodservice.
2. Galvanize Repair Paint: MIL-P-21035.
3. Sound Deadener: NSF-listed sound deadening material such as latex sound
deadener, for internal surfaces of metal work, and underside of metal counters
and tables between work top and underbracing. Verify sound deadening
requirements or restrictions with local health authorities.
4. Pretreatment: SSPC-PT2 or PT3, of FS TT-C490.
5. Primer Coating for Metal: FS TT-P-86, type suitable for baking, where indicated.
6. Enamel for Metal: Synthetic type, FA TT-P-491, type suitable for baking, where
indicated.
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2.3 FABRICATED PRODUCTS:
A. Hardware (also refer to article 2.4 Fabrication of Metal Work in general, and paragraphs
O. Doors 1-3 and P. Drawer Assemblies 1-6 specifically, for additional requirements):
1. General: Manufacturer's standard, but not less than ANSI 156.9 Type 2
(Institutional), satin finish stainless-steel or dull chrome finish on brass, bronze, or
steel.
2. Hinged Door Hardware: Stainless-steel hinged doors to be mounted with heavy
duty NSF-approved hinges with Component Hardware Group, Model No.
P62-1010 pulls, or equal; or full length pulls as per individual itemized
specifications and shown on Standard Detail FSD1-24. Catches to be heavy-duty
magnetic type, except as otherwise indicated. Millwork cabinet hinged doors to be
mounted with Blum 95º CLIP top thick door all metal hinges, nickel plated, with 3-
dimensional adjustment, or equal; or as per individual itemized specifications.
3. Drawer Hardware: Slides to be 200 pounds (90 kilograms) minimum capacity per
pair, 201 or 300 series stainless-steel, full extension, side-mounting, self-closing
type, with stainless-steel ball-bearings, and positive stops; Component Hardware
Group Series S52, or equal. Pulls to be Component Hardware Group, Model No.
P62-1012, or equal; or full length pulls as per individual itemized specifications
and shown on Standard Detail FSD1-24.
4. Sliding Door Hardware: Sliding doors to be mounted on large, quiet ball bearing
rollers in 14-gauge (2 mm) stainless-steel overhead tracks and be removable
without the use of tools. Bottom of cabinet to have stainless-steel guide-pins and
not channel tracks for doors.
5. All hardware to be identified with manufacturer's name and number, so that
broken or worn parts may be replaced.
B. Casters:
1. Type and size as recommended by caster manufacturer, NSF- approved for the
type and weight of equipment supported; normally 5” (127 mm) diameter
heavy-duty, ball-bearing, solid or disc wheel with non-marking grease proof
rubber, neoprene or polyurethane tire; unless otherwise specified. Minimum
width of tread to be 1-3/16” (30 mm). Minimum capacity per caster to be 250-
pound (113.4kg), unless otherwise noted in itemized specifications.
2. Solid material wheels to be provided with stainless-steel rotating wheel guard.
3. Wheel and swivel bearings shall be sealed and show a polished plated finish per
NSF.
4. Unless otherwise indicated, equip each item with two (2) swivel-type casters and
two (2) fixed casters, with foot brakes on two (2) casters.
5. Unless item is equipped with another form of all-around protective bumper,
provide circular rotating bumper above each caster, 5” (127 mm) diameter tire of
light grey synthetic rubber (hollow or closed-cell) on cadmium-plated disc.
C. Plumbing Fittings, Trim and Accessories:
1. General: Where exposed or semi-exposed, provide bright chrome plated brass
or polished stainless-steel units. Provide copper or brass where not exposed.
2. Vacuum Breakers: Provide with foodservice equipment as listed in the itemized
specifications.
3. Water Outlets: At sinks and at other locations where water is supplied (by
manual, automatic or remote control), furnish commercial quality faucets, valves,
dispensers or fill devices, of the type and size indicated, and as required to
operate as indicated.
4. Waste Fittings: Except as otherwise indicated, furnish 2” (50 mm) remote-lever
ball valve type waste valve, and 3-1/2” (89 mm) flat strainer.
5. Also refer to article 2.4.K for additional information.
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D. Electrical Materials:
1. General: Provide standard materials, devices and components as recommended
by the manufacturer or fabricator, selected and installed in accordance with
N.E.M.A. standards and recommendations; and as required for safe and efficient
use and operation of the foodservice equipment, without sanitation concerns.
2. Components to bear the U.L. label or be approved by the prevailing authority.
3. Custom fabricated refrigerated/freezer units to be provided with vapor tight light
receptacles, shatterproof lamps and automatic switches. Wiring to be concealed.
4. Where light fixtures are specified or detailed as part of counters, cases or
fixtures; light fixtures with lamps to be furnished and installed. Warm white lamps
to be provided, unless otherwise specified. If fluorescent light fixtures are
specified, ballasts and tubes to be provided. Shields to be provided for all light
fixtures.
5. Convenience and Power Receptacles: Make cutouts and install appropriate
boxes or receptacles in fabricated fixtures, complete with wiring, conduit,
receptacle and stainless-steel cover plate. Receptacles and plugs to conform to
N.E.M.A. standards. Electrical receptacles and devices to be first quality
"Specification Grade". GFCI receptacles to be furnished as per the National
Electrical Code.
6. Plugs and Cords: Where cords and plugs are provided, they are to comply with
National Electrical Manufacturer's Association (N.E.M.A.) requirements. Indicate
N.E.M.A. configuration for each applicable item.
7. Power Characteristics: Refer to Electrical Divisions specifications for project
power characteristics. Also, refer to individual equipment requirements, for loads
and ratings.
8. All electrical components (J-boxes, conduit, receptacles, switches, cover plates,
light fixtures, panels, etc.) built into or on any equipment provided by Contractor,
other than standard buy-out factory manufactured equipment, are to be vapor or
water-tight type. Provide buy-out equipment with vapor or water-tight electrical
components wherever available.
2.4 FABRICATION OF METALWORK:
A. General Fabrication Requirements:
1. Remove burrs from sheared edges of metalwork, ease the corners and smooth to
eliminate cutting hazard. Bend sheets of metal, at not less than the minimum
radius required to avoid grain separation in the metal. Maintain flat, smooth
surfaces, without damage to finish.
2. Reinforce metal at locations of hardware, anchorages and accessory attachments
wherever metal is less than 14-gauge (2 mm) or requires mortised application.
Conceal reinforcements to the greatest extent possible. Weld in place, on
concealed faces.
3. Exposed screws or bolt heads, rivets and butt joints made by riveting straps
under seams and then filled with solder, will not be accepted. Where fasteners
are permitted, provide Phillips head, flat or oval head machine screws. Cap
threads with acorn nuts and lock washers, unless fully concealed in inaccessible
construction; and provide nuts and lockwashers unless metal for tapping is at
least 12-gauge (2.5 mm). Match fastener head finish with finish of metal
fastened.
4. Where components of fabricated metal work are indicated to be galvanized and
involve welding or machining of metal heavier than 16-gauge (1.6 mm), complete
the fabrication and provide hot-dip galvanizing of each component, after
fabrication, to the greatest extent possible (depending upon available dip-tank
sizes). Comply with ASTM A123.
5. Welding and Soldering:
a. Materials 18-gauge (1.3 mm), or heavier, to be welded.
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b. Seams and joints to be shop welded or soldered as the nature of the
material may require.
c. Welds to be ground smooth and polished to match original finish.
d. Where galvanizing has been burned off, the weld is to be cleaned and
touched up with high grade aluminum paint.
6. Provide removable panels for access to mechanical and electrical service
connections, which are concealed behind or within foodservice equipment, but
only where access is not possible and not indicated through other work.
7. Where ends of fixtures, splashbacks, shelves, etc., are open, fill by forming the
metal or welding sections, if necessary, to close entire opening flush to walls or
adjoining fixtures.
8. Rolled edges are to be as detailed, with corners bullnosed, ground and polished.
9. Equipment to have 1/2” (12.7 mm) or larger radius coves in horizontal and vertical
corners, and intersections, per NSF standards.
B. Metal and Gauges:
1. Except as otherwise indicated, fabricate exposed metalwork of stainless-steel;
and fabricate the following components from the gauge of metal indicated, and
other components from not less than 20-gauge (1 mm) metal:
a. Table and counter tops: 14-gauge (2 mm)
b. Sinks and drainboards: 14-gauge (2 mm)
c. Shelves: 16-gauge (1.6 mm)
d. Front drawer and door panels: 18-gauge (1.3 mm)
(double pan type)
e. Single pan doors and drawer fronts: 16-gauge (1.6 mm)
f. Enclosed base cabinets: 18-gauge (1.3 mm)
g. Enclosed wall cabinets: 16-gauge (1.3 mm)
h. Exhaust hoods and ventilators: 18-gauge (1.3 mm)
i. Pan-type insets and trays: 16-gauge (1.6 mm)
j. Removable covers and panels: 18-gauge (1.3 mm)
k. Skirts and enclosure panels: 18-gauge (1.3 mm)
l. Closure/trim strips over 4" (102 mm) wide: 18-gauge (1.3 mm)
m. Hardware reinforcement: 12-gauge (2.5 mm)
n. Gusset plates: 10-gauge (3.4 mm)
o. Removable toe kicks: 14-gauge (3.4 mm)
p. Wall flashing 18-gauge (.95 mm)
C. Work-Surface Fabrication:
1. Fabricate metal work surfaces by forming and welding, to provide seamless
construction; using welding rods matching sheet metal, grinding and polishing.
Where necessary for disassembly, provide waterproof gasketed draw-type joints
with concealed bolting.
2. Reinforce work surfaces 30” (762 mm) on center both ways, with galvanized or
stainless-steel concealed structural members. Reinforce edges, which are not
self-reinforced, by formed edges.
D. Metal Top Construction:
1. Metal tops to be one-piece welded construction, including field joints. Secure to a
full perimeter galvanized steel channel frame cross-braced not farther than 30"
(762 mm) on center. Fasten top with stud bolts or tack welds. If hat sections are
used in lieu of channels, close ends.
2. Properly designed draw fastening, trim strip, or commercial joint material to suit
requirement is to be used, only if specified.
E. Structural Framing:
1. Except as otherwise indicated, provide framing of minimum 1” (25 mm) pipe-size
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round pipe or tube members, with mitered and welded joints and gusset plates,
ground smooth. Provide 14-gauge (2 mm) stainless-steel tube for exposed
framing, and galvanized steel pipe for concealed framing.
2. Where indicated, flange rear and end edges up to form splashes integrally with
top, with vertical and horizontal corners coved of not less than 1/4” (6 mm) radius,
die formed. Turn back splashes 1” (25 mm) to wall across top and ends with
rounded edge on break, unless otherwise specified.
3. For die-crimped edges, use inverted "V" 1/2” (13 mm) deep inside and 2” (50
mm) deep on outside, unless otherwise shown. For straight down flanges, make
1-3/4” (45 mm) deep on outside. For bullnose edges, roll down 1-3/4” (45 mm).
4. Edges: die-formed, integral with top. For rounded corners, form to 1” (25 mm)
radius, weld, and polish to original finish.
F. Field Joints: For any field joint required because of size of fixture; butt-joint, reinforce on
underside with angles of same material, bolt together with non-corrosive bolts and nuts,
field-weld, grind and polish to a seam not visible to the naked eye.
G. Pipe Bases: Construct pipe bases of 1-5/8” (41 mm) diameter 18-gauge (1.3 mm)
stainless-steel tubing. Fit legs with polished stainless-steel sanitary adjustable bullet feet
to provide for not less than 2” (50 mm) of vertical adjustment without exposing threads.
Space legs to provide ample support for tops, precluding any possibility of buckling or
sagging and in no case more than 6’ -0" (1829 mm) centers.
H. Legs and Cross rails
1. Equipment legs and cross rails to be 1-5/8” (41 mm), 16-gauge (1.6 mm)
stainless-steel tubing.
2. Welds at cross rails to be continuous and ground smooth. Tack welds will not be
acceptable.
3. Bottom of legs to be hugged inward and fitted with a stainless-steel bullet-type
foot with not less than 2” (50 mm) vertical adjustment without exposing threads.
4. Free standing legs or legs on island tables/counters with electrical/plumbing
connections to be anchored to floor with bolt-down type flanged feet with
stainless-steel fasteners.
5. Components:
a. Steel Gusset: Stainless-steel exterior to fit 1-5/8” (41 mm) tubing, with
Allen screw for fastening and adjustment. Not less than 3” (76 mm)
diameter at top and 3-3/4” (95mm) long. Outer shell 16-gauge (1.6 mm)
stainless-steel, reinforced with 12-gauge (2.5 mm) mild steel insert
welded interior shell, or approved equal.
b. Stainless-Steel Low Counter Legs: Stainless-steel exterior 5-3/4” (146
mm) minimum, 7” (178 mm) maximum length with stainless-steel 3-1/2”
(89 mm) square plate with four countersunk holes, welded to top for
fastening.
c. Stainless-Steel Adjustable Foot: Stainless-steel 1-1/2” (37 mm) diameter
tapered at bottom to 1” (25 mm) diameter, fitted with threaded cold rolled
rod for minimum 1-1/2” (37 mm) diameter x 3/4” (19 mm) threaded
bushing plug welded to legs, or approved equal. Push-in foot not
acceptable.
6. Legs to be fastened to equipment with gussets, as follows:
a. Sinks: Reinforced with bushings and set screw.
b. Metal Top Tables and Dish Tables: Welded to galvanized steel
channels, 14-gauge (2 mm) or heavier, anchored to top with screws
through slotted holes.
c. Wood Top Tables: Welded to stainless-steel channels, 14-gauge (2 mm)
or heavier, anchored to top with screws through slotted holes.
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I. Shelves:
1. Construct solid shelves under pipe base tables of 16-gauge (1.6 mm) stainless-
steel, with 1-1/2” (37 mm) turned down and under edges on exposed sides, and
2” (50 mm) turn up against walls or equipment. Fully weld to pipe legs.
2. In fixtures with enclosed bases, turn up shelves on back and sides with 1/4” (6
mm) (minimum) radius and feather slightly to ensure a tight fit to enclosure
panels.
J. Sinks:
1. Construct sinks of 14-gauge (2 mm) stainless-steel with No.4 finish inside and
outside.
2. Form back, bottom and front of one piece, with ends and partitions welded into
place. Partitions: double thickness, 2” (51 mm) minimum space between walls.
Multiple compartments to be continuous on the exterior, without applied facing
strips or panels.
3. Cove interior vertical and horizontal corners of each tub not less than 1/4” (6 mm)
radius, die formed. Outer ends of drainboards to have roll rim risers not less than
3” (76 mm) high.
4. Drill faucet holes in splashes 2-1/2” (63.5 mm) below top edge. Verify center
spacing with faucet specified. Grind and polish.
5. Sink insets to be deep drawn of 16-gauge (1.6 mm), or heavier, polished
stainless-steel. Weld into sink drainboards with 1-1/2” (37 mm) x 1-1/2” (37 mm)
x 14-gauge (2 mm) stainless-steel angle brackets; securely welded to sinks and
galvanized cross angles spot welded to underside of drainboards to form an
integral part of the installation.
6. The bottom of each compartment is to be creased such as to ensure complete
drainage to waste opening. Slope bottom of sink bowls toward drain outlet.
K. Drains and Wastes and Faucets:
1. Furnish and install Fisher model 28940, or equal, ball valve type rotary drain
assembly with flat strainer and connected overflow assembly, with chrome finish,
in die-drawn inset type sinks and Bain Marie sinks.
2. Other custom fabricated sinks to be furnished with Fisher model 28932, or equal,
ball valve-type rotary drain assembly, with flat strainer and chrome finish. Waste
connection to have 2” (50 mm) external thread size, with 1-1/2” (37 mm) internal
thread size.
3. Rotary Handle: Of sufficient length to extend to front edge of sink. No riveting,
screws or soldering permitted to fit drains to sinks, with all parts of drains easily
removable for servicing and replacement.
4. All faucets furnished with equipment included in this Section to be lead-free and
comply with NSF Standard #61, Section #9; such as manufactured by Fisher,
Chicago, or T&S.
5. Faucets and pre-rinse spray assemblies furnished with equipment included in this
Section, are to have a maximum GPM flow rate in compliance with the Energy
Policy Act of 2005 (EPAct) and later updates; or local requirements, whichever is
lower. EPAct / local requirements are to be applicable to all faucets and pre-
rinses; except for pre-rinse type assemblies used at glass icing / fill stations, fill
hose / faucet assemblies at high water usage cooking equipment such as kettles,
tilt fry pans, etc., and fill faucets at high volume / usage sinks, such as pot wash,
mop sink and preparation sinks, etc. are to have flow rates of approximately 5
gpm flow minimum.
6. All flex hose type faucet assemblies, such as pre-rinses, kettle fill hoses, etc., to
have an inline pressure type back-flow preventer in the hose assembly, as
required by local codes.
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7. All equipment provided by this Contractor, which discharges liquid waste
exceeding 140º F (60º C), is to be provided with a cold-water drain tempering
assembly per local codes.
L. Workmanship:
1. Best quality in the trade. Field-verify dimensions before fabricating; conform all
items to dimensions of building; neatly fit around pipes, offsets and other
obstructions.
2. Fabricate only in accordance with approved shop drawings, showing pipes,
obstructions to be built around, and location of utilities and services.
M. Casework:
1. Enclosure: except as otherwise indicated, provide each unit of casework (base,
wall, overhead and free-standing) with a complete-enclosure metal cabinet,
including fronts, backs, tops, bottoms, and sides.
2. Bases to be made of 18-gauge (1.3 mm) stainless-steel sheets reinforced by
forming the metal and the inclusion of hat-channels.
3. Ends, partitions and shelves to be stainless-steel.
4. Unexposed backs and structural members may be galvanized, unless otherwise
noted.
5. Vertical ends and partitions to be single wall, with a 2” (50 mm) face.
6. Sides and through partitions are flush with bottom rail, welded at intersections.
7. Shelves: Provide adjustable standards for positioning and support of shelves in
casework; except bottom shelf of cabinet mounted on legs or as specified. Turn
back of shelf units up 2” (50 mm) and hem. Turn other edges down to form open
channel. Reinforce shelf units and pilasters to support 40 pounds per square foot
(195 kgs/sq meter) loading, plus 100 percent impact loading.
8. Bottom front rail of bases set on masonry platform to be continuously closed and
sealed to platform.
9. Provide removable access hatchways to all concealed floor sinks under casework
directly over floor sinks. Sink locations to conform to local Health Department
code requirements.
N. Doors:
1. Metal doors to be double-cased stainless-steel. Outer pans to be 18-gauge (1.3
mm) stainless-steel with corners welded, ground smooth and polished. Inner pan
to be 20-gauge (1 mm) stainless-steel fitted tightly into outer pan with a sound
deadening material such as Celotex or Styrofoam used as a core. The two pans
to be tack welded together and joints solder-filled. Doors to finish approximately
3/4” (19 mm) thick and be fitted with flush recessed type stainless-steel door
pulls; or full-length continuous pulls as per individual itemized specifications and
shown on applicable Standard Detail sheet.
2. Wood doors to be fabricated as detailed.
3. Hinged doors to be mounted on heavy-duty NSF-approved hinges, or as noted on
plans or specifications.
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O. Drawer Assemblies:
1. Assemblies to consist of removable drawer body mounted in a ball bearing slide
assembly with fully enclosed housing.
2. Slide assembly consists of one pair of 200-pound (90 kilograms) capacity
stainless-steel roller bearing full extension slides, with side and back enclosure
panels, front spacer angle, two drawer carrier angles, secured to slides and
stainless-steel front.
3. Drawers intended for tools and general non-food products storage are to have
20” x 20” x 6” deep (508 mm x 508 mm x 152 mm), 18-gauge (1.3 mm) minimum
stainless-steel drawer pans.
4. Drawers intended to hold food products are to have 12” x 20” x 6” deep (305 mm
x 508 mm x 152 mm) stainless-steel food pans.
5. All drawer pans to be easily removable without tools or disassembly of any
drawer assembly components.
6. Drawer fronts are double-cased, 3/4” (19 mm) thick, with 18-gauge (1.3 mm)
stainless-steel welded and polished front pan. Steel back pan shall be tightly-
fitted, and tack-welded. Sound-deaden with rigid insulation material.
7. Provide drawers with replaceable soft neoprene bumpers or for refrigerated
drawers - a full perimeter replaceable refrigerator gasket.
P. Closed Base: Where casework is indicated to be located on a raised-floor base, prepare
casework for support without legs, and for anchorage and sealant application, as required
for a completely enclosed and concealed base.
Q. Support from Floor: Equip floor supported mobile units with casters, and equip items
indicated as roll-out units, with manufacturer's standard one-directional rollers.
Otherwise, and except for closed-base units, provide pipe or tube legs, with adjustable
bullet-design feet for floor supported items of fabricated metalwork. Provide 2” (50 mm)
vertical adjustment of feet (concealed threading).
R. Shop Painting:
1. Clean and prepare metal surfaces to be painted; remove rust and dirt. Apply
treatment to zinc coated surfaces, which have not been mill phosphatized. Coat
welded and abraded areas of zinc coated surfaces, with galvanize repair paint.
2. Apply 1.5 mil (dry film thickness) metal primer coating, followed by 2, 1.0 mil (dry
film thickness) metal enamel finish coatings.
3. Bake primer and finish coatings in accordance with paint manufacturer's
instructions for a baked enamel finish.
S. Sound Deadening:
1. Sound-deaden underside of metal tops, drainboards, undershelves, cabinet
interior shelves, etc., above the underbracing/reinforcing/framing only.
2.5 MISCELLANEOUS MATERIALS AND FABRICATION:
A. Nameplates: Whenever possible, locate nameplates and labels on manufactured items,
in accessible position, but not within customer's normal view. Do not apply name plates
or labels on custom fabricated work, except as required for compliance with governing
regulations, insurance requirements, or operator performance.
B. Manufactured Equipment Items: Furnish items as scheduled or herein specified. Verify
dimensions, spaces, rough-in and service requirements, and electrical characteristics,
before ordering. Provide trim, accessories and miscellaneous items for complete
installation.
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C. Insert Pans:
1. General: Cut-outs, openings, drawers, or equipment specified or detailed to hold
stainless-steel insert pans to be provided with a full complement of pans as
follows:
a. One (1) stainless-steel, 20-gauge (1 mm) minimum, solid insert pan – in
us pan size or gastronorm configuration as specified for each space,
sized per plans, details, or specifications.
b. Where pan sizes are not indicated in plans, details, or specifications,
provide one full-size pan for each opening.
c. Provide maximum depth pan to suit application and space.
2. Provide 18-gauge (1.3 mm) NSF- approved removable stainless-steel adapter
bars where applicable.
3. All cut-outs and openings, or equipment specified or detailed to hold stainless-
steel insert pans, shall be provided with a hinged stainless-steel removable night
cover.
D. Tray Slides: Before fabrication of counters with tray slides, verify:
1. Size and shape of tray with Owner/Operator prior to fabrication. Edge of tray
should not overhang outer support/slider by more than 2" (50 mm). If edge of tray
exceeds this dimension, notify Architect, in writing, for evaluation and adjustment,
if necessary.
2. Configuration of corners, turns, and shape of tray slides for proper support and
safe guidance of trays.
3. Tray slide to be capable of supporting 200 pounds per linear foot (298 kgs/meter),
live load.
E. Self-leveling dispensers: Verify type, make dimensions and weight of ware with
Owner/Operator; and submit to the dispenser manufacturer, for proper sizing and
calibration of dispensers.
F. Carbon dioxide (CO2) equipment: Where equipment requires connection with
compressed CO2 cylinder for operation, provide 2-cylinder manifold and control system
(integral with equipment) with proper connectors for Department of Transportation (DOT)
approved type cylinders, complete with cylinder safety devices and supports. Applicable to
projects with CO2 equipment included in Contractor’s specified equipment.
G. Reasonable quietness of operation of equipment is a requirement, and Contractor will be
required to replace or repair any equipment producing out-of-the-ordinary intolerable
noise. This also includes providing and installing bumpers and gaskets for doors and
drawers on fabricated and standard manufactured items and sound insulation where
feasible.
H. Gas pressure regulator: All gas fired equipment included with this Section is to be
provided with a gas pressure regulating valve with a built-in vent limiting device sized per
WC pressure rating of this project. Contractor is responsible for coordinating this
requirement with their manufacturers and suppliers.
PART 3 – EXECUTION
3.1 SUPERVISION:
A. A competent supervisor, representing the Contractor, is to be present at-all times during
progress of the Contractor's work.
B. Contractor is responsible for coordinating with all applicable Design Team members, Key
Ownership Stakeholders Assigned, General Contractor, other Contractors and/or Sub-
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Contractors and Trades involved in this Project and associated with any items or work
provided under this Section; as required for the successful provision, installation,
completion, and functioning of these items and/or work, and the Project in general. This is
to include, but not be limited to, exchange of shop drawings, details, and manufacturer’s
information, supplying templates or actual components to be installed in or on items
provided by other Sections, for coordination; and coordinating with and between their own
internal staff, sub-contractors, trades, manufacturers, fabricators and installers, for
compliance with the Contract Documents.
C. Contractor responsible for obtaining any documents referenced in this Section and on any
associated drawings, which contain information relative to the performance of this
Contract; and disseminating and coordinating the pertinent information contained in them,
with the appropriate sub-contractors, manufacturers, fabricators, and/or installers.
D. Contractor is to take every precaution against injuries to persons or damage to property.
E. Contractor is to store his apparatus, materials, supplies and equipment in an orderly
fashion at the site of the work so it will not unduly interfere with the progress of his work or
the work of any other contractors.
3.2 SITE EXAMINATION:
A. Verify site conditions under the provisions of the General Conditions, Supplementary
Conditions and applicable provisions of Division 1 Sections. Notify the Architect, in
writing, of unsatisfactory conditions for proper installation of foodservice equipment.
B. Verify wall, column, door, window, and ceiling locations and dimensions. Fabrication and
installation should not proceed until dimensions and conditions have been verified and
coordinated with fabrication details.
C. Verify that wall reinforcement or backing has been provided and is correct for wall
supported equipment. Coordinate placement dimensions with wall construction Section.
D. Verify that ventilation ducts are of the correct characteristics, and in the required
locations.
E. Verify that utilities are available, of the correct characteristics, and in the required
locations.
3.3 DELIVERY AND INSTALLATION:
A. Delivery:
1. The equipment shall be delivered and installed on schedule. Coordinate all
work with the General Contractor and other divisions as required.
2. Deliver materials (except bulk materials) in manufacturer's containers, fully
identified with manufacturer's name, trade name, type, class, grade, size, color,
item number, area, etc.
3. Contractor is responsible for receiving and warehousing equipment and fixtures,
until ready for installation. Store materials, equipment and fixtures in sealed
containers, where possible. Store off the ground and under cover, protected
from damage.
4. Contractor to verify and coordinate conditions at the building site, particularly
door and/or wall openings, and passages, to assure access for all equipment.
Pieces too bulky for existing facilities are to be hoisted or otherwise handled with
apparatus as required.
5. Extra charges resulting from special handling or shipment to be paid by the
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Kitchen Equipment Contractor if insufficient time was allowed in placing
factory orders to ensure normal shipment.
B. The work to be accomplished so as not to delay the project construction schedule,
interfere or conflict with the work being performed by other contractors. Work to be
coordinated and integrated to prevent conflict of work necessitating changes to work
already completed. Sequence installation and erection to ensure correct mechanical and
electrical utility connections are achieved.
C. Verify all field dimensions before fabrication.
D. Install items in accordance with manufacturer's instructions.
E. Set each item of non-mobile and non-portable equipment securely in place, leveled and
adjusted to correct height. Anchor to supporting substrate where indicated, and where
required for sustained operation and use without shifting or dislocation. Conceal
anchorages wherever possible. Adjust counter tops and other work surfaces to a level
tolerance of 1/16” (1.6 mm) (maximum offset, and plus or minus on dimension, and
maximum variation in 24" (610 mm) run from level or indicated slope). Provide anchors,
supports, bracing, clips, attachments, etc., as required to comply with the local seismic
restraint requirements. The Guidelines for Seismic Restraint of Kitchen Equipment, as
prepared for the Sheet Metal Industry Fund of Los Angeles and endorsed by
S.M.A.C.N.A., is to be followed.
F. Complete field assembly joints in the work (joints which cannot be completed in the shop)
by welding, bolting-and-gasketing, or similar methods as indicated and specified. Grind
welds smooth and restore finish. Set or trim flush, except for "T" gaskets as indicated.
Field joints shall not be visible to the untrained eye.
G. Provide closure plates and strips where required, with joints coordinated with units of
equipment.
H. Provide sealants and gaskets all around equipment to wall, ceiling, floors, masonry pads,
and adjoining units not portable and with enclosed bodies to make joints airtight,
waterproof, vermin-proof, and sanitary for cleaning purposes. Space between all
equipment to wall, ceiling, floors, masonry pads, and adjoining units not portable and with
enclosed bodies to be shall be completely sealed against entrance of food particles or
vermin by means of trim strips, welding, soldering or mastic. Mastic to be General Electric
Silicone Construction Sealant Series SE1200 or equal in appropriate color.
I. Joints up to 3/8” (9.5 mm) wide, to be stuffed with backer rod, to shape sealant bead
properly, at 1/4” (6 mm) depth.
J. At internal corner joints, apply sealant or gaskets to form a sanitary cove, of not less than
3/8” (9.5 mm) radius.
K. Shape exposed surfaces of sealant slightly concave, with edges flush with faces of
materials at joint.
L. Provide sealant filled or gasketed joints up to 3/8” (9.5 mm) joint width. Wider than 3/8”
(9.5 mm), provide matching metal closure strips, with sealant application each side of
strips. Anchor gaskets mechanically, or with adhesives to prevent displacement.
M. Treat enclosed spaces, inaccessible after equipment installation, by covering horizontal
surfaces with powdered borax at a rate of 4 ounces per square foot (1.2 kg/m2).
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N. Insulate to prevent electrolysis between dissimilar metals.
O. Cut and drill components for service receptacles, fixtures, piping, conduit, fittings, etc. as
required. Grind and polish penetrations to safe tolerance. Work to include welded
sleeves, collars, ferrules or escutcheons.
P. Verify and coordinate the mounting heights of all wall shelves and equipment, with
equipment located below them, for proper clearances.
Q. Walk-In Refrigerator/Freezers:
1. The cold storage rooms shall be delivered and installed on schedule by factory
supervised and approved installers. Coordinate the work with the General
Contractor and other trades as necessary.
2. Provide the necessary job site coordination with the various trades to insure
job site conditions will meet the requirements of the cold storage rooms.
3. During curing and cleaning of the wearing floors inside the cold storage rooms,
the cold storage room doors shall be left open and the rooms well ventilated to
prevent damage to the interior. “Keep Out” signs to be posted at each open
door.
4. After the installation of the cold storage rooms and prior to the installation
of the wearing floor has cured, the cold storage room doors are to be closed
and locked.
R. Coordinate with the Plumbing and Electrical Divisions and provide penetrations in food
service equipment for plumbing and electrical service to and through the fixtures, as
required. This includes welded sleeves, collars, ferrules, or escutcheons. These services
are to be located so that they do not interfere with intended use and/or servicing of the
fixture.
S. All equipment provided by this Section, that requires light bulb(s), are to be provided with
heavy-duty, energy efficient, extra long-life bulbs with a minimum life expectancy of 5000
hours, and as required by the local Jurisdictions. All light bulbs in and/or above
foodservice equipment and/or areas are to be coated or provided with shields in
compliance with local health codes.
T. All equipment provided by this Section, shall include any-and-all parts, components,
options, accessories, etc. necessary to provide a completely functional item for its
intended use under normal conditions; and if appropriate, after the final utility connections
are completed by other Divisions. This shall generally apply to equipment such as soda
systems, beer systems, and remote refrigeration systems, any type remote system or
equipment, or ice machines; but shall also apply to any equipment provided by this
Section.
3.4 PROTECTION OF WORK:
A. Use all means reasonable to protect the materials of this Section against theft and
damage before, during, and after installation; and to protect the associated work and
materials of the other trades.
B. Fabricated fixtures: cardboard, fiberboard or plywood taped to tops and exposed body
panels/components.
C. Manufactured Equipment: cardboard, fiberboard or plywood taped as required by
equipment shape and installation-access requirements.
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D. Prohibited use of equipment includes tool and materials storage, workbench, scaffolding
and stacking of construction materials.
E. Damaged Equipment: immediately document and submit to Owner with Contractor’s
recommendation of action for repair or replacement and its impact on the Project
Schedule and Contract Amount.
F. Pre-fabricated walk-in coolers/freezers are not to be used as general storage; and should
be locked before leaving the site daily. Damage and theft resulting from failure to secure
units will be repaired or replaced at Contractor's expense.
3.5 ADJUSTING:
A. Equipment to be tested for leaks, poor connections, inadequate or faulty performance.
1. Thermostatically controlled equipment and equipment with automatic features
shall be operated for 14 days to prove controls are functioning as intended. Walk-
in refrigerators and freezers shall be turned on and ran for a minimum of fourteen
days.
B. Refrigeration equipment to run a minimum of three days duration before acceptance.
C. Lubricate and adjust drawer slides, hinges, casters.
D. Adjust pressure regulating valves, timed-delay relays, thermostatic controls, temperature
sensors, exhaust hood grilles, etc.
E. Clean or replace faucet aerators, line strainers.
F. Repair, adjust or replace equipment which is found to be defective in its operation,
including units which are below capacity or operating with excessive noise or vibration.
3.6 CLEANING, RESTORING AND REPAIRING:
A. After completion of installation, and completion of other major work in foodservice areas,
remove protective coverings and clean foodservice equipment, internally and externally.
Repair all damage as a result-of this installation.
B. Restore exposed and semi-exposed finishes removing abrasions and other damages;
polish exposed metal surfaces and touch-up painted surfaces. Replace work, which
cannot be successfully restored.
C. Polish glass, plastic, hardware and accessories, fixtures and fittings.
D. Wash and clean equipment and leave in a condition ready for the Owner to sanitize and
use.
3.7 TESTING:
A. Delay the start-up of equipment until service lines have been tested, balanced, and
adjusted for pressure, voltage and similar considerations; and until water and steam lines
have been cleaned and treated for sanitation.
B. Contractor, with assistance from a factory-certified representative from the exhaust hood
manufacturer, shall conduct an exhaust hood performance test for each exhaust hood in
the Contractor’s scope of work at the conclusion-of the project when all hoods and related
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cooking equipment are in operation. Contractor shall have manufacturer's factory
authorized representative test and measure exhaust airflow rates, dampers, switches,
demand control ventilation, and sequence of operation, with all appliances at operating
temperatures. Contractor shall furnish a written report within ten (10) working days of
substantial completion and acceptance of the project by the Owner, indicating the design
requirements for each hood and the actual operating parameters as tested and
measured.
C. Refrigeration Piping Testing:
1. Each system shall be pressure tested for leaks. Tests for to be on the high side
and on the low side. All valves shall be fully open during last test.
2. Tests are to be accomplished as follows:
a. Charge the systems with refrigerant through the port of liquid shut-off
valves of the receivers to a pressure of 10 to 20 psi
b. Add dry nitrogen, the supply of which shall be equipped with a
pressure regulating valve to provide the specified pressure.
c. Carefully test all joints for leaks using either a Halide torch or an
electronic Halogen leak detector.
3. Precautions to be taken to disconnect the low-pressure controls for protection of
the bellows during testing.
4. Refrigeration System Evacuation:
a. Evacuation shall be with a vacuum pump with an indicating gauge
registering pressure in microns. Pump shall be connected to the
system with a 5/8” (15 mm) O.D. line or larger.
b. Evacuate both high and low sides to 500 microns. Break the vacuum
with refrigerant to 0 psi evacuate high and low sides to 100 microns;
and then break vacuum to 0 psi. with the refrigerant to be used in the
system.
3.8 START-UP AND INSTRUCTIONS:
A. Make-arrangements for demonstration of foodservice equipment operation and
maintenance, in advance with the Owner/Operator.
B. Demonstrate foodservice equipment, to familiarize the Owner and the Operator on
operation and maintenance procedures, including periodic preventative maintenance
measures required. Include an explanation of service requirements and simple on-site
service procedures, as well as, information concerning the name, address and telephone
number of qualified local source of service. The individual(s) performing the
demonstration are to be knowledgeable of operating and service aspects of the
equipment.
C. Provide a written report of the demonstration, to the Owner, outlining the equipment
demonstrated and malfunctions or deficiencies noted. Identify individuals present at
demonstration.
D. Final Cleaning: After testing and start-up, clean the foodservice equipment, and leave in
a condition ready for the Owner to sanitize and use.
E. All keys for all locks provided with equipment provided under this Section, are to be
gathered up, individually tagged with the equipment they belong to, put into a single box,
and handed over to the Owner’s authorized representative. A list of the keys and their
associated equipment Item numbers is to be provided with the O&M Manuals, along with
a copy of the list, signed by the Owner’s representative, acknowledging receipt of the
keys.
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3.9 CLEAR AWAY
A. Throughout the progress of their work, Contractor is to keep the working area free from
debris and remove rubbish from premises resulting from work being done by them. At the
completion of their work, Contractor is to leave the premises in a clean and finished
condition.
3.10 NOT USED
3.11 REUSED EXISTING EQUIPMENT: (Applicable to Projects with reused existing equipment.)
A. Contractor is responsible for identifying, recording by means of a spreadsheet and digital
photography, tagging and/or removing all existing equipment, which will be reused. Verify
and coordinate specific equipment with these plans and specifications and the Owner.
This includes items existing, and the associated work necessary, at the time of the
signing of the Contract for the Foodservice Equipment section; and does not include any
items added, changed, or damaged (by other than the Contractor) after the signing;
except to the extent of work which would have been included with the original existing
items.
B. Remove from existing locations, clean and renovate/refurbish as noted below, store and
re-install existing equipment to be reused, in the new locations as shown on plans; ready
for utility connections, as appropriate. Existing equipment to be reused, with utility
connections, to be removed after disconnection as noted in paragraph J, below.
C. Perform work in cooperation with Owner, so that normal functioning of services is
minimally interrupted. Coordinate all removal and replacement scheduling with the
Construction Scheduling Manager (or similar responsible party), to insure adequate time
to complete the necessary work. If adequate time to properly relocate and reset the
existing items and complete all cleaning and repair will not be available, due to continuing
use of the existing items, or the allotted construction time; contact the Owner and obtain a
written agreement as to what work is to be deleted or delayed; such as cleaning,
repainting, or repairs.
D. All surface dirt, grease, oil, food residues, ingredients, extraneous matter and other soiling
materials is to be removed in order-to obtain minimum acceptable sanitation and food
service standards. Thorough final rinsing of all cleaning agents to be at a minimum
temperature of 180 degrees Fahrenheit (82.2 Centigrade) where possible without damage
to equipment or controls. Otherwise, use USDA approved cleaning agents and/or
cleaning agents, which are acceptable for use with commercial food service equipment.
This includes all exterior surfaces of the existing equipment to be reused, and interior
work surfaces such as inside oven compartments, fryer vats, ware washers, etc.
E. All painted items with major paint blemishes to be sanded, primed, and repainted to
match the original color and type paint. Primer and paint to be of a type approved for use
with commercial food service equipment. All controls, lights, view windows, non-painted
parts, etc. to be protected as recommended by the Manufacturer. Minor paint blemishes
can be touched-up in a professional manner. This work is to be included in the Bid
Submittal, as a separate line cost, at the end of the Bid Submittal.
F. Replace and/or repair minor broken parts to produce a cleanable and functional item.
Repairs and/or parts are for minor required items such as control knobs, handles, pilot
lamps, belts, oil changes, minor adjustments and recalibrations, etc. This does not
include addition or replacement of any wearing components such as cutters, blades, etc.;
or any accessory components such as mixer beaters, hooks, whips, etc., except for
AJAX TAVERN PROJECT #18021
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FOODSERVICE EQUIPMENT 11 40 00 - 33
presently existing accessory components which are broken and non-functional, or as
noted in the itemized specifications.
G. Where required by local code authorities, provide additional parts and/or modifications to
comply with code requirements in place at the time of this project.
H. Where required, remove reused existing equipment from the premises for repairs,
alterations and cleaning.
I. Refer to schedule on the Foodservice Drawings and to the Itemized Specifications at the
end of this section, for reused existing equipment.
J. Disconnection of existing equipment to be relocated and/or reused and disconnection and
removal/disposal of existing equipment, which will not be reused, is work as designated
by the Architect, and not included in this Section. (See page 11 40 00-2, 1.3.F.)
K. Cost estimates for any repairs and/or parts more than the minor items stated above, or
repairs requiring significant disassembling of the item, should be submitted to the Owner
for consideration and approval as an addition to the Contract. In general, this would be
considered as any repairs and/or parts amounting to an estimate up to 10% of the cost of
a comparable new item. Any item, which would require repairs and/or parts amounting to
an estimate up to 25% or more, should include an alternate cost for supplying a
comparable new item as a consideration by the Owner, and an addition to the Contract.
Estimates are for each reused existing item only, which requires repairs and/or parts, and
only to the extent that work is required; and should not be considered as a lump-sum
estimate on all reused existing items combined, or as an allowance for adding
accessories or options.
3.12 ITEMIZED SPECIFICATIONS:
A. Refer to the following pages for specific information on each item included in this Section.
(Remainder of page left blank intentionally.)
AJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 34
ITEM #A1 SPARE NO.
ITEM #A1 ROTISSERIE
Quantity: One (1)
Manufacturer: Alto-Shaam
Model: AR-7EVH-SGLPANE
1. Model AR-7EVH-SGLPANE Rotisserie Oven, with ventless hood, electric, (7) removable stainless
steel angled spits, 21- 28 chicken capacity, cook-n-hold, electronic LED controller with display, single
pane flat glass door, solid back, stainless steel construction, 4" adjustable legs, EcoSmart®, cULus
UL EPH ANSI/NSF 4, CE, IPX3, TUV NORD, PCT
2. NOTE: Subject to Manufacturer’s Terms & Conditions. See Documents Section
3. Electrical configuration per plans.
4. Stainless steel exterior, standard
5. Solid right-hand door swing, standard
6. Model 5001302 Non-stick coated Accessory Package, commercial grade, disks, drip tray & (7) angled
spits, for AR-7E
7. Model FR-26550 Oven Stand, with shelf, for model AR-7E
ITEM #A2 POT SINK
Quantity: One (1)
Manufacturer: Fabricated
Model: QQ-POTSINK-Z
1. Model QQ-POTSINK-Z Pot sink, see plans for width, length, height, and configuration.
Standard details are to be utilized as basic minimum guidelines only. Refer to these written
specifications and any fabrication details included in the contract drawings for precise and complete
fabrication instructions. Similar to standard details FSD1-4B, FSD1-5C, FSD1-7, FSD1-8, FSD1-10,
FSD1-13, FSD3-1, FSD3-3, and FSD3-4.
2. Model PS-SIDESPLASH Provide sidesplash where pot sink end meets wall or adjacent equipment.
3. Model POTSINK-FAUCETS Integral sinks to have one (1) T&S B-0292 Big-Flo splash mount 3/4"
faucets with 24" double joint swing nozzle and three (3) rotary waste assemblies with overflows.
Provide stainless steel waste lever brackets similar to standard detail FSD1-13.
4. Provide sinks with removable stainless steel rack guides.
ITEM #A2.1 PRE-RINSE ASSEMBLY W/ ADD ON FAUCET
Quantity: One (1)
Manufacturer: T&S Brass
Model: B-0133-12-CR-B
1. Model B-0133-12-CR-B EasyInstall Pre-Rinse Unit, spring action gooseneck, 8" wall mount, spray
valve (B-0107), 12" add-on faucet, ceramic faucet, wall bracket
ITEM #A3 SPARE NO.
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FOODSERVICE EQUIPMENT 11 40 00 - 35
ITEM #A4 WORK TABLE
Quantity: One (1)
Manufacturer: Fabricated
Model: QQ-WORK TABLE-Z
1. Model QQ-WORK TABLE-Z Work table, see plans for width, length, height, and configuration.
2. Model WT-UNDERSHELF Standard details are to be utilized as basic minimum guidelines only. Refer
to these written specifications and any fabrication details included in the contract drawings for precise
and complete fabrication instructions. Similar to standard details FSD1-7 and FSD1-10.
3. Model WT-BACKSPLASH-US Work table with backsplash and undershelf, similar to detail FSD2-5.
4. Model WT-6BS 6"-high backsplash similar to detail FSD1-5A.
5. Model WT-BULLET Provide stainless steel adjustable bullet feet
6. Model WT-SQUARE Straight turn-down edge profile similar to detail FSD1-1A.
7. Enclose backsplash where unit does not meet wall.
ITEM #A5 REFRIGERATED PREP TABLE
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #A5.1 WALL SHELF
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #A6 ICE CREAM DIPPING CABINET
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #A7 WORK TABLE
Quantity: One (1)
Manufacturer: Fabricated
AJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 36
Model: QQ-WORK TABLE-Z
1. Model QQ-WORK TABLE-Z Work table, see plans for width, length, height, and configuration.
2. Model WT-UNDERSHELF Standard details are to be utilized as basic minimum guidelines only. Refer
to these written specifications and any fabrication details included in the contract drawings for precise
and complete fabrication instructions. Similar to standard details FSD1-7 and FSD1-10.
3. Model WT-BACKSPLASH-US Work table with backsplash and undershelf, similar to detail FSD2-5.
4. Model WT-6BS 6"-high backsplash similar to detail FSD1-5A.
5. Model WT-BULLET Provide stainless steel adjustable bullet feet
6. Model WT-SQUARE Straight turn-down edge profile similar to detail FSD1-1A.
7. Left & Right end splash to be enclosed on rear.
ITEM #A8 UNDERCOUNTER REFRIGERATOR
Quantity: One (1)
Manufacturer: Hoshizaki
Model: HR24A
1. Model HR24A Commercial Series Compact Undercounter Refrigerator, reach-in, one-section, 4.0
cu.ft., self-contained refrigeration system, solid state digital controller with temperature alarms & LED
display, stainless steel exterior, ABS interior liner, solid hinged door, (3) adjustable shelves, (2) front
levelers (mini legs) & (2) back rollers, R-134A refrigerant, NEMA 5-15P, cULus, ETL-Sanitation,
ENERGY STAR®
2. Warranty: 3-Year parts & labor on entire machine
3. 115v/60/1-ph, 2.0 amps, standard
ITEM #A9 SPARE NO.
ITEM #A10 SPARE NO.
ITEM #A11 REACH-IN DISPLAY REFRIGERATOR, 2 SECTIONS
Quantity: Two (2)
Manufacturer: Continental Refrigerator
Model: DL2RS-SGD
1. Model DL2RS-SGD Designer Line Refrigerator, reach-in, two-section, self-contained refrigeration,
aluminum exterior & interior, stainless steel front, shallow depth cabinet, full-height sliding glass doors,
electronic control with digital display, hi-low alarm, 6" stainless steel legs, 1/2 HP, cETLus, NSF
2. Standard warranty (for the United States & Canada Only): 3 year parts and labor; 5 year compressor
3. 115v/60/1-ph, 13.6 amps, cord, NEMA 5-15P, standard
4. Model 50177-4 Casters, swivel, with brakes (5" diameter rubber tires) set of 4 (6" height)
ITEM #A12 REFRIGERATED PREP TABLE DRY STORAGE SHELVING
Quantity: One (1)
AJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 37
Manufacturer: True Manufacturing Co., Inc.Fabricated
Model: TSSU-27-12M-B-ADA-HC SU-DRY STORAGE
1. ADA Compliant Mega Top Sandwich/Salad Unit, (9) 1/6 & (3) 1/9 size (4"D) poly pans, stainless
steel insulated cover, 8-7/8"D cutting board, stainless steel top, front and sides, aluminum
back, (1) door, (2) shelves, aluminum interior with stainless steel floor, 3" castors, R290
Hydrocarbon refrigerant, 1/5 HP, 115v/60/1, 3.5 amps, NEMA 5-15P, cULus, UL EPH Classified,
34" work surface height, MADE IN USAModel SU-DRY STORAGE Metro length, width and
configuration per plan and verified room dimensions.
2. Warranty - 3 year parts and labor, please visit www.Truemfg.com for specificsModel SU-
METROMAXQ MetroMax (Q) open grid mat shelving.
3. Self-contained refrigeration standardModel SU-86 INCH POSTS 86" High with five tiers.
4. Warranty - 5 year compressor (self-contained only)
Model SU-FREE STANDING Each section shall be free-standing with four legs.
5. 3" castors, standard
ITEM #A13 DOUBLE WALL SHELFWORK TABLE
Quantity: One (1)
Manufacturer: Existing to be relocatedFabricated
Model: EXISTING -– RELOCATEDSTAINLESS STEEL
Furnish and set in place per manufacturer's standard specifications and the following:
1. Double-tier wall mounted shelf similar to standard detail FSD12-1A. This standard detail is to
be utilized as a basic minimum guideline only. Refer to these written specifications & any
fabrication details included in the contract drawings for precise & complete fabrication
instructions.Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #A14 REFRIGERATOR, REACH-IN FREEZER, REACH-IN
Quantity: One (1)
Manufacturer: True Manufacturing Co., Inc.Continental Refrigerator
Model: STA1R-1S-HC1FES-SS
Furnish and set in place per manufacturer's standard specifications and the following:
1. SPEC SERIES® Refrigerator, Reach-in, one-section, stainless steel front & sides, (1) stainless
steel door with lock, cam-lift hinges, digital temperature control, aluminum interior sides &
walls, stainless floor & ceiling, (3) chrome shelves, LED interior lights, 5" castors, R290
Hydrocarbon refrigerant, 1/4 HP, 115v/60/1, 3.8 amps, NEMA 5-15P, cULus, UL EPH Classified,
MADE IN USA, ENERGY STAR®Extra-Wide Freezer, reach-in, 28-1/2"W, one-section, self-contained
refrigeration, stainless steel exterior & interior, shallow depth, full-height solid door, electronic control
with digital display, hi-low alarm, electric condensate evaporator, 1/3 HP, cETLus, NSF, Made in USA
2. Standard warranty (for the United States & Canada Only): 3 year parts and labor; 5 year compressor
3. Door hinged right standard
115v/60/1-ph, 6.3 amps, cord, NEMA 5-15P, standard
4. (3) chrome shelves and shelf supports standard per sectionDoor hinged on right, standard
5. 5" castors, set of 4, standard Casters, swivel, with brakes (5" diameter rubber tires) set of 4 (6"
height)
AJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 38
ITEM #A15 DOUBLE WALL SHELF
Quantity: One (1)
Manufacturer: Fabricated
Model: STAINLESS STEEL
Furnish and set in place per manufacturer's standard specifications and the following:
1. Double-tier wall mounted shelf similar to standard detail FSD12-1A. This standard detail is to
be utilized as a basic minimum guideline only. Refer to these written specifications & any
fabrication details included in the contract drawings for precise & complete fabrication
instructions.
ITEM #B1 BAR TOP AND DIE WALL
Quantity: One (1)
Manufacturer: By Millwork Contractor
Model: BY MILLWORK
1. Model BY MILLWORK Not in Contract, by Millwork. Please refer to foodservice plans and schedules
for more information regarding quantities and locations.
ITEM #B1.1 DRINK RAIL
Quantity: One (1)
Manufacturer: By Millwork Contractor
Model: BY MILLWORK
1. Model BY MILLWORK Not in Contract, by Millwork. Please refer to foodservice plans and schedules
for more information regarding quantities and locations.
ITEM #B2 ICE BIN
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B2.1 SPEED RAIL
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
AJAX TAVERN PROJECT #18021
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FOODSERVICE EQUIPMENT 11 40 00 - 39
ITEM #B2.2 SODA GUN
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B3 BOTTLE CHILLER
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B4 DRAINBOARD
Quantity: Two (2)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B5 SPARE NO.
ITEM #B6 BOTTLE COOLER
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B7 DUMP SINK
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
AJAX TAVERN PROJECT #18021
CONSTRUCTION DOCUMENTS SEPTEMBER 26, 2018
FOODSERVICE EQUIPMENT 11 40 00 - 40
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B8 GLASSWASHER
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B9 TRASH RECEPTACLE
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further
information.
ITEM #B9 SPARE NO.
ITEM #B10 SPARE NO.
ITEM #B11 GLASS STORAGE CABINET WITH SINK
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Refer to foodservice specification section 3.11 for further information.
ITEM #B12 BACK BAR COUNTER
Quantity: One (1)
Manufacturer: By Millwork Contractor
Model: BY MILLWORK
1. Model BY MILLWORK Not in Contract, by Millwork. Please refer to foodservice plans and schedules
for more information regarding quantities and locations.
AJAX TAVERN PROJECT #18021
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FOODSERVICE EQUIPMENT 11 40 00 - 41
ITEM #B13 SPARE NO.
ITEM #B13 DRIP TROUGH
Quantity: One (1)
Manufacturer: Perlick Corporation
Model: 5020
1. Model 5020 5000 Series Drip Tray Trough, surface mount, 13-3/4"W x 4-7/8"D, removable louvered
glass rack, 1/2" drain, stainless steel construction
ITEM #B14 DRAFT BEER DISPENSING TOWER
Quantity: One (1)
Manufacturer: Perlick Corporation
Model: 4043-4B
1. Model 4043-4B Panther Draft Beer Tower, countertop, 15-3/4"H, glycol-cooled, accommodates (4)
faucets (faucets sold separately), 13-1/16" faucet clearance, polished chrome finish
ITEM #B15 SPARE NO.
ITEM #B16 BACK BAR CABINET, REFRIGERATED BACK BAR REFRIGERATOR
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING – TO REMAIN
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further
information.
Quantity: One (1)
Manufacturer: Perlick Corporation
Model: SDBS60
1. Model SDBS60 Sliding Door Refrigerated Back Bar Cabinet, two-section, 60"W, self-contained side
mount refrigeration, 14.8 cu.ft. internal volume, (2) sliding glass doors with locks, digital thermostat,
LED interior lighting, front vented, automatic defrost & condensate evaporator, includes floor drain,
stainless steel interior, side mount compressor, 1/4 HP, NSF, cULus
2. WARNING: The materials used in this product may contain chemicals known to the State of California
to cause cancer and birth defects or other reproductive harm. For more information go to
www.P65Warnings.ca.gov
3. 120v/60/1-ph, 5.5 amps, NEMA 5-15P
4. 5 yr. compressor warranty, 1 yr. parts & labor warranty
5. Standard refrigerator
6. Stainless steel top
7. Condensing unit location: Right
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FOODSERVICE EQUIPMENT 11 40 00 - 42
8. Condensing unit cover finish: Black vinyl coated
9. End finish: Stainless steel, unfinished, both sides, standard
10. Shelving style, first: (3) flat shelves
11. Shelving style, second: (3) flat shelves
12. Crisp White™ LED
13. Verify backbar height and coordinate leg/casters as required to fit.
ITEM #B17 ENOMATIC WINE DISPENSER
Quantity: TwoOne (21)
Manufacturer: Enomatic
Model: ENOLINE 48 (24+24)
1. Enomatic Enoline 2+2 Bottle configuration for red & white wine. Refrigerated: from 7 to 18°C
(from 45 to 65°F). For use behind the counter (without card).Model ENOLINE 8 (4+4) Enomatic
Enoline 4+4 Bottle configuration for red & white wine. Refrigerated: from 7 to 18°C (from 45 to 65°F).
For use behind the counter (without card).
2. Provide all the necessary accessories for a fully functioning system
ITEM #B18 SPARE NO.
ITEM #B19 POS SYSTEM
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further
information.
ITEM #B20 BEVERAGE CHILLER
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING - RELOCATED
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further
information.
ITEM #B2118 SODA SYSTEM CONDUIT EXIT
Quantity: One (1)
Manufacturer: By Plumbing DivisionOWNER
Model: BY PLUMBING DIVISIONEXISITING – TO BE RELOCATED
AJAX TAVERN PROJECT #18021
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FOODSERVICE EQUIPMENT 11 40 00 - 43
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility
requirements with Owner. Refer to foodservice specification section 3.11 for further
information.Model BY PLUMBING DIVISION Soda System Conduit Exit. Coordinate relocation of
soda stub-up below bartop.
END OF SECTION 11 40 00