HomeMy WebLinkAboutFile Documents.675 E Durant Ave.0009.2019 (19).ACBKTHE LITTLE NELL – CHAIR 9 BAR PROJECT #18181
CONSTRUCTION DOCUMENTS FEBRUARY 08, 2019
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, and more stringent, and greater quantity of work or materials
is to be completed without any 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.
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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; 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 hood or ventilator duct work and fans upstream from the connection position.
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.
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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.
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.
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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 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.
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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
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 a part of the
regulations.
1.6 CONTRACTOR’S QUALIFICATIONS:
A. In addition to requirements of Related Sections 1.2.A:
1. Five (5) years minimum continuous operation under the same company name
and ownership.
2. Financial stability and ability to complete this Project.
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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. Unless otherwise instructed by Division 1 bidding instructions, 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.
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 in regard to 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?
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No Yes – describe (attach additional sheets as
required):________________________
________________________________________________________________________________
________________________________________________________________________________
9. Does the proposed substitution require changes or create any issues in regard to adjacent or
associated equipment (for instance: door swing interference; service access; air circulation)?
No Yes – describe (attach additional sheets as
required):________________________
________________________________________________________________________________
________________________________________________________________________________
10. 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):______________
________________________________________________________________________________
________________________________________________________________________________
11. Are there any other considerations that should be evaluated? _______________________________
________________________________________________________________________________
________________________________________________________________________________
12. 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 regards 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 insure 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.
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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.
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 copying and 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 with the following conditions and understanding:
1. 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 all equipment provided.
2. Contractor further assumes responsibility for coordination of their submittals with
those of other Contractors and Sub-Contractors, as required.
3. Submittals shall contain Contractor’s notes, symbols, details, title block and
information.
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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.
k. Beverage conduit and sleeves.
l. Any other additional information pertinent to the installation of this
equipment.
3. Electrical Rough-in Drawings dimensioned and 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.
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4. Plumbing Rough-In Drawings dimensioned, and 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. 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 as provided by others.
6. In the event rough-ins have been accomplished before award of this contract,
Contractor is to examine the existing facility and make adjustments to their
equipment to suit building conditions and utilities, where possible. If not possible,
so state in a letter, with reasons and an alternate method and pricing for their
equipment, to the Architect.
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. Shop drawings are
to also indicate reinforcements, anchorage and related work required for the
complete installation of fixtures.
2. Submit shop drawings for any equipment requiring field assembly, including but
not limited to, Waldorf 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.
3. 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.
4. The Contractor to clearly identify on drawings 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 drawings identifying what is different.
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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, and 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 to 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 to 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.
H. Design Team’s review of submittal drawings, shop details, product data brochures, and
operation and maintenance manuals is 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. Food Service Equipment Contractor shall verify requirements and equipment sizes 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 local service agencies for included manufacturers, complete
with address 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 2.6.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.
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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.
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 1.2.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.
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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 1.17, 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.
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.
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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 N.S.F. 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 N.S.F. approved
oil-sealer.
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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
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 in 8 feet.
b. Maximum height of abrupt irregularities: 1/32 inch.
c. Location of openings: +/- 1/8 inch 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.
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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.
b. Clean surfaces to remove loose and foreign matter that could impair
adhesion.
c. Remove ridges and projections. Fill voids and depressions with patching
compound compatible with setting materials.
d. Shop cut openings, to maximum extent possible, to receive hardware,
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.
e. 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.
f. When necessary to cut and fit on site, provide materials with ample
allowance for cutting. Provide trip for scribing and site cutting.
g. Thickness: Provide thickness indicated, but not less than the following:
i. Countertop: [3/4] [1-1/4] inch[es]
ii. Back and End Splashes: 3/4 inch, unless shown otherwise.
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.
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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 in 8 feet.
b. Maximum height of abrupt irregularities: 1/32 inch.
c. Location of openings: +/- 1/8 inch 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.
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.
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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.
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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
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 subject to direct or indirect heat from heating or cooking equipment,
use 1” (25 mm) thick BNZ Materials, Inc. (303-978-1199) Marinite I, or equal, to
insulate between counter and heat source. In addition, provide a 1” (25 mm)
minimum air space between the heat source and the insulation.
5. All insulation is to be fully encased or enclosed in 16 gauge (1.6 mm) stainless
steel.
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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 N.S.F. 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 N.S.F.
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 N.S.F.
Standards and governing regulations for foodservice.
2. Galvanize Repair Paint: MIL-P-21035.
3. Sound Deadener: N.S.F. 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.
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 N.S.F. 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.
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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, N.S.F. 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. To be sanitary, have sealed wheel and swivel bearings and polished plated finish
per N.S.F.
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 problems.
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 Outlets: Make cutouts and install appropriate boxes or
outlets in fabricated fixtures, complete with wiring, conduit, outlet and stainless
steel cover plate. Outlets and plugs to conform to N.E.M.A. standards. Electrical
outlets and devices to be first quality "Specification Grade". GFCI outlets to be
furnished where adjacent to sink compartments, 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, outlets, switches, cover plates, light
fixtures, panels, etc.) built into or on any equipment provided by the KEC, other
than standard buy-out factory manufactured equipment, is 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.
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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, 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.
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 N.S.F. 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: 18 gauge (1.3 mm)
h. Exhaust hoods and ventilators: 18 gauge (1.3 mm)
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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)
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
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.
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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.
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 adjustment of approximately 1-1/2” (37 mm), 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 Crossrails
1. Equipment legs and crossrails 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 swedged inward and fitted with a stainless steel bullet-type
foot with not less than 2” (50 mm) adjustment.
4. Free standing legs to be pegged to floor with 1/4” (6 mm) stainless steel rod, or
provided with bolt down type flanged feet anchored to the floor; depending on
expected severity of use and/or abuse.
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 counter-sunk 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.
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c. Wood Top Tables: Welded to stainless steel channels, 14 gauge (2 mm)
or heavier, anchored to top with screws through slotted holes.
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.
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 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 value 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.
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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 N.S.F. 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 and
prep 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.
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.
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.
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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 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.
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 pulls as per individual itemized specifications and shown on
Standard Detail FSD1-24.
2. Wood doors to be fabricated as detailed.
3. Hinged doors to be mounted on heavy-duty N.S.F. approved hinges, or as noted
on plans or specifications.
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 is 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.
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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 1-1/2” (37
mm) 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 ACHITECTURAL MILLWORK EQUIPMENT:
A. The following general requirements shall govern the construction of millwork built fixtures,
except where otherwise noted. Work shall be performed by skilled mechanics of the trade
and shall be of the highest quality throughout, in such a manner as to fulfill the intent of
the Contract Documents. Perform architectural woodwork in accordance with
“Architectural Woodwork Quality Standards” published by the Architectural Woodwork
Institute (AWI). Fabricator shall have a demonstrated ability in fabricating woodwork
items similar in type and quality to those required for this project
1. All fixtures shall be made by one manufacturer and assembled in single and
complete units as the dimensions will permit shipment to and installation of at the
building. Large pieces requiring sectional construction shall have their parts
accurately fitted and aligned with all others, and provided with ample screws, glue
and bolt blocks, tongues, grooves and splines, dowels, mortises and tenons,
screws, bolts or suitable means of concealed fastening, as required to render
the work substantial, rigid and permanently secured in proper position to each
related section.
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2. Sufficient additional material shall be allowed to permit accurate scribing to walls,
floor and related work, and due allowance made whenever possible for such
shrinkage as may develop after installation. Single and sectional units shall be
provided with adequate cleating, blocking, crating and other forms of protection
as required precluding damage during shipping and handling.
3. Framing and blocking members shall be assembled with bolted and screwed
connections and should be secured to the structural backing with cinch,
expansion screws or toggle bolts, as required; spaced and installed to insure
ample strength and rigidity. Rails and stiles shall be mortised and tenoned, work
neatly mitered and membered, all butt joints made flush and smooth, and all
permanent joints made up with water resistant glue. All fixtures shall be
assembled without face screws or nails, except where it may be necessary to
attach items. All face screws or nails which are necessary shall be counter sunk
and plastic wood or wood plugs used to cover head, and the plug neatly touched
up. The heads of all screws used in any assembly shall be counter sunk below
the surface.
4. The core material shall be marine grade, 7 ply substrate or MEDEX exterior resin
medium density fiberboard substrate; conform to ANSI A208.2.3.3.4. All substrate
materials shall be LEED certified and meet the LEED requirements for the
project.
5. Back sheet shall be NEMA LD .020” thick, Type V, Grade 91 plastic laminate;
apply on all surfaces not covered with plastic laminate; coordinate color with
exposed surface color; comply with NSF Standard 35.
B. Construction / Joints:
1. Follow AWI Premium Grade Standards; factory assembled parts and prefinished;
flush type fronts and overlapping ends; ¾” core material base cabinet, end and
dividers with corner joints between framed members fully lock-jointed, glued and
screwed; dado and glue cabinet backs into sides and bottom; scribe counter top
and backsplashes; secure countertops to base cabinet from underside; fully cure
surfaces prior to installation. Mortise and tenon, spline, dowel and/or pin lock and
glue work to avoid use of nails wherever practical. Make butt joints with an
approved device for prevention of separation of members. Blind nail and conceal.
C. Plastic Laminate:
1. Plastic laminate shall be bonded to all exposed surfaces with Urac 185
adhesive or equal, to minimum ¾” fir faced, close grain marine grade plywood
applied under high pressure. In accordance with AWI 1600A-G-1, use horizontal
grade on all exposed surfaces, vertical grad on semi- exposed surfaces and
sealed paint on all concealed surfaces. Reject plastic laminate or plastic backing
shall be used to prevent warping, unless otherwise specified. All edges shall be
carefully sanded to smooth finish, removing burns, nicks and cur marks. Plastic
laminate joints shall be finished without wavy and unsightly joints. Joints need not
be mitered except as specified. Hand sand edges to a slight chamfer.
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2. Top sheet shall be placed on and over finished edge. Ease exposed edge to
overlap sheet. Use largest sheet possible in order to minimize seams.
3. Coved backsplashes shall be a minimum of ¼”. End splashes may have a square
intersection with tabletops unless specified otherwise.
4. Plastic laminated shelves shall be laminated with horizontal grade laminate on the
side and vertical grade at all edges.
D. Doors, Hinged:
1. Hinged doors shall be fabricated of ¾” think marine grade plywood with hardwood
full perimeter edge with plastic laminate on face and self-edging on exposed
sides unless indicated otherwise in drawings and details. Door hinges, pulls and
catches shall be supplied and detailed. Provide Grass 1200, 176 degree opening
concealed casework hinges or equal by Blum or Amerock. Door catches shall be
Component Hardware Model M22-2420 for non-magnetic and Model M30-2400,
heavy duty, self- aligning for magnetic.
2. Utilize EPCO Model MC 4023.5 or as specified in the Item Specifications.
3. Door locks shall be Component Hardware Model P30 Series; stainless faced;
master keyed as specified.
E. Doors, Sliding:
1. Sliding doors shall be fabricated of solid core marine grade plywood with
hardwood edges and constructed similar to hinged doors. Doors shall be
mounted on E-Z Glides track. Doors shall be removable without the use of tools.
Rubber stops shall be provided concealed in end stile or mullion.
F. Access Panels: Access panels shall be fabricated of ¾” nominal thick hardwood and shall
be fabricated as a door. Each access panel shall be provided with 2 (two) magnetic
catches at top and 2 (two) 3/16” positioning pins at bottom.
G. Drawers:
1. Drawers shall have dovetail construction, well glued and blocked. Fronts shall be
not less than ¾” thick hardwood. Sides and back shall be ½” thick fabricated of
Birch, Maple, or Sycamore except where extension slides are used, in which the
side shall be ⅝” thick. Bottom shall be milled into fronts and sides.
2. Drawers shall be provided with suitable stops. Provide pulls as detailed or
specified. The inside surfaces of all drawers shall receive one coat of penetrating
primer and one coat of glass lacquer.
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H. Painted Finishes:
1. Painted finishes shall have exposed surfaces free from defects and blemishes
that would show after being finished, regardless of grade specified. All surfaces
specified to receive paint or enamel finish shall receive one cross coat of lacquer
type undercoat. The undercoat shall be of appreciably different color from that of
the finish coat, and of proper ground color with relation to the finish coat. After the
undercoat has been thoroughly dried, surfaces shall be sanded smooth and two
coats of enamel shall be applied. Back painting shall be provided for all cabinet
and woodwork prior to installation.
I. Interior & Wall Shelves:
1. Interior shelves shall be adjustable with flush routed-in shelf standards. Wall
shelves to be fabricated as specified and as per “Standard Detail”.
J. Fire Retarding:
1. Where required by code, all required materials are to be treated with fire retardant
chemicals to achieve the required flame spreading performance rating. Retardant
chemicals must be a type approved by local authorities.
2.6 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.
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. 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.
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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.
4. All tray slides shall be fabricated with a 15 degree turn down 2” in from end of
slide to disallow scraping of trays and poly racks.
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.
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B. Contractor is responsible for coordinating with all applicable Design Team members, Key
Ownership Stakeholders Assigned, General Contractor, other Contractors and/or Sub-
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.
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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
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.
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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).
N. Insulate to prevent electrolysis between dissimilar metals.
O. Cut and drill components for service outlets, 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. 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.
R. 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
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foodservice equipment and/or areas are to be coated or provided with shields in
compliance with local health codes.
S. 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 COUNTERTOP INSTALLATION:
A. General: Install countertops, except for vanities, over plywood sub-tops with a full spread
of water-cleanable epoxy adhesive.
B. Install components plumb, level and rigid, scribed to adjacent finishes, in accordance with
approved shop drawings and product data.
1. Tops:
a. Flat and true to within 1/8" of a flat surface over a 10' length.
b. Allow a minimum of 1/16" to a maximum of 1/8" clearance between
surface and each wall.
C. Fit countertops around projections and to adjacent construction. Smooth and clean field
cut edges. Ensure that trim will completely cover cut edges.
D. Bond seams with stone seam adhesive and draw tight as countertops are set. Mask
areas of countertops adjacent to seams to prevent adhesive smears. Use clamps to
ensure countertop units are properly aligned and seams are minimum width.
E. Complete cutouts not finished in shop. Mask areas of countertops adjacent to cutouts
while cutting to prevent damage.
F. Install backsplash and end splash by adhering to wall with water-cleanable epoxy
adhesive.
G. Leave 1/16-inch gap between countertop and splash for filling with sealant. Use
temporary shims to ensure uniform spacing.
H. Heat isolation for hot food wells, heated deck and other drop-in heated equipment.
1. Three (3) layers of Nomex insulation held in place with aluminum tape.
2. 16 gauge stainless steel collar.
3. Heat resistant, food safe silicone caulking.
I. Apply sealant to seams and to gap between countertops and splashes; comply with
Section 07 92 00 (07920) "Joint Sealants."
J. Countertop Adjusting and Cleaning:
1. Remove and replace or repair stonework of the following description:
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a. Broken, chipped, stained, or otherwise damaged stones. Broken,
chipped, stained, or otherwise damaged stone may be repaired, providing
the methods and results are acceptable to Owner’s Representative.
b. Defective joints.
c. Stones and joints not matching approved samples.
d. Stonework not complying with other requirements indicated.
2. Replace in manner that results in stonework matching approved samples and
field- constructed mock-ups, complying with other requirements, and showing no
evidence of replacement.
3. Clean stone countertops not less than six days after completion of work, using
clean water and stiff and soft rags. Do not use wire brushes, acid-type cleaning
agents, cleaning compounds with caustic or harsh fillers, or other materials or
methods that could damage stone.
K. Countertop Sealer Application:
1. All surfaces must be clean and free from all loose grit and debris, satins, dirt, and
wax coatings. Surfaces shall remain dry for a minimum of 24 hours before the
application of sealer and remain dry for 24 hours after the application of sealer.
2. Floor surface temperature must be above 50° F. and below 90° F.
3. Test on a small area before using to determine if the product is acceptable with
type of stone.
4. Two (2) uniform coatings of sealer shall be applied before or after installation of
stone materials. If prior to installation, adequate documentation shall be included
with the material confirming it has been sealed. If after installation, install in strict
accordance with Sealer manufacturer’s recommendations.
3.5 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.
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.
3.6 ADJUSTING:
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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.
3.7 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.
3.8 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. Kitchen Equipment Contractor (K.E.C.) 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 K.E.C.'s scope of work at the conclusion of
the project when all hoods and related cooking equipment are in operation. K.E.C. shall
have manufacturer's factory authorized representative test and measure exhaust airflow
rates, dampers, switches, and sequence of operation, with all appliances at operating
temperatures. K.E.C. 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.
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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 p.s.i.
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 p.s.i. evacuate high and low sides to 100 microns;
and then break vacuum to 0 p.s.i. with the refrigerant to be used in the
system.
3.9 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.
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C. Provide a written report of the demonstration, to the Owner, outlining the equipment
demonstrated and malfunctions or deficiencies noted. Indicate 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.
3.10 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.
3.11 REUSED EXISTING EQUIPMENT: (Applicable to Projects with reused existing equipment.)
A. Contractor is responsible for identifying, 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 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. Do 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.
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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, warewashers, 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
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.)
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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 addition to the Contract.
Estimates are for each individual reused existing item only, which requires repairs and/or
parts, and only to the extent that work is actually 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.)
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ITEM #A1 BAR TOP
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more information
regarding quantities and locations.
ITEM #A1.1 MODULAR BAR DIE SYSTEM
Quantity: One (1)
Manufacturer: Glastender
Model: MD
Furnish and set in place per manufacturer's standard specifications.
1. Modular Bar Die, 16 gauge galvanized steel structure with 300 series stainless steel bartender side
finishing, GFI outlets built into bar die wall based on customer preferences (wiring not provided), LED
lights built into bar die wall above underbar equipment (wiring not provided), built in chaseways for
plumbing, electrical, soda, & beer lines
2. Coordinate dimensions with millwork trades.
ITEM #A1.2 DRINK RAIL
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more information
regarding quantities and locations.
ITEM #A1.3 DRAFT BEER / WINE DISPENSING TOWER
Quantity: One (1)
Manufacturer: Glastender
Model: CNT-4-MF
Furnish and set in place per manufacturer's standard specifications.
1. Cobra Draft Dispensing Tower, countertop, glycol-cooled, (4) stainless steel faucets (handles not
included), polished chrome finish
2. Faucet Lock.
ITEM #A2 BLENDER STATION
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A3 LIQUOR DISPLAY STEPS
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1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A4 SPARE NO.
ITEM #A5 SPARE NO.
ITEM #A6 COCKTAIL STATION
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A6.1 SPEED RAIL
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 #A6.2 SODA GUN HOLDER
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A7 SPARE NO.
ITEM #A7 GLASSWASHER
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 #A8 HAND SINK
Quantity: One (1)
Manufacturer: Glastender
Model: C-HSB-12
Furnish and set in place per manufacturer's standard specifications and the following:
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1. CHOICE Underbar Hand Sink Unit, free standing, 12"W O.A., 9-1/4" wide x 11-1/2" front-to-back x 6"
deep bowl, deck mounted gooseneck faucet (low lead compliant), one-piece seamless top &
backsplash with radius corners, all welded stainless steel construction, adjustable stainless steel bullet
feet, ETL-Sanitation, NSF/ANSI 61, Annex G
2. Aerator, faucet, 2.0 GPM, standard
3. Paper Towel Dispenser, c-fold
4. Wrist Handles (set of two)
5. Liquid Soap Dispenser, hand pump
6. Equipment to be mounted on Item #A1.1 Modular Bar Die
ITEM #A9 SPARE NO.
ITEM #A10 SPARE NO.
ITEM #A11 DUMP SINK WITH TRASH CHUTE
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A12 DRAINBOARD
1. Not in Contract, by Owner. Existing to be relocated. KEC to verify model and utility requirements with
Owner. Verify Existing Equipment Mounting is compatible with new modular bar die. Refer to
foodservice specification section 3.11 for further information.
ITEM #A12.1 SPEED RAIL
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 #A13 GLASSWASHER
Quantity: One (1)
Manufacturer: Auto-Chlor
Model: U34
Furnish and set in place per manufacturer's standard specifications.
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1. Not in Contract, Leased by Owner. KEC to verify model and utility requirements with Owner.
ITEM #A14 SPARE NO.
ITEM #A14 CORNER ANGLE FILLER
Quantity: One (1)
Manufacturer: Glastender
Model: C-IFC-24/24
Furnish and set in place per manufacturer's standard specifications and the following:
1. CHOICE Underbar Corner Drainboard, 24" x 24", corrugated work surface with radius corners,
stainless steel construction, no legs, ETL-Sanitation (mounts between two adjacent underbar pieces)
2. Equipment to be mounted on Item #A1.1 Modular Bar Die
ITEM #A15 SPARE NO.
ITEM #A16 BLENDER STATION
Quantity: One (1)
Manufacturer: Glastender
Model: BSA-12
Furnish and set in place per manufacturer's standard specifications and the following:
1. Underbar Blender Station, freestanding with dump sink, 12"W x 24"D, 8"H backsplash, 6" deep sink
bowl, splash mount faucet with gooseneck spout (low lead compliant), lift-out plastic perforated sink
strainer, 9"D blender shelf, power cord hole with grommet on front skirt, junction box for duplex outlet
mounted underneath blender shelf (outlet not included), stainless steel construction, stainless steel
legs with adjustable bullet feet, ETL-Sanitation
2. 1 year parts & labor warranty
3. Aerator, faucet, 2.0 GPM, standard
4. Equipment to be mounted on Item #A1.1 Modular Bar Die
ITEM #A17 BACK BAR COUNTER
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more information
regarding quantities and locations.
ITEM #A18 BACK BAR COOLER
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.
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ITEM #A19 SERVICE STATION
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
ITEM #A19 SPARE NO.
ITEM #A20 SERVICE STATION
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
ITEM #A20 SPARE NO.
ITEM #A21 POS SYSTEM
1. Not in Contract, by Owner. Please refer to foodservice plans and schedules for more information
regarding quantities and locations.
ITEM #A22 ENOMATIC WINE DISPENSER
Quantity: One (1)
Manufacturer: Enomatic
Model: ENOLINE 8 (4+4)
Furnish and set in place per manufacturer's standard specifications and the following:
1. 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 #A23 BEER SYSTEM CONDUIT EXIT
1. Not in Contract, by Plumbing Division. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
2. Field verify location and coordinate with new bar layout.
ITEM #A24 SODA SYSTEM CONDUIT EXIT
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1. Not in Contract, by Plumbing Division. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
2. Field verify location and coordinate with new bar layout.
ITEM #A25 CHILLED WATER DISPENSER
Quantity: One (1)
Manufacturer: Natura Water
Model: 2 TAP TOWER SYSTEM 35L
Furnish and set in place per manufacturer's standard specifications.
1. Aquarius® Water Purification System Kit, includes: (1) countertop dispensing tower, (2) taps,
chrome handles, drip tray/grill, (1) remote chiller, self-contained, 35 liter cold water capacity
per hour, 3-stage filtration sediment/carbon/NanoCeram®, stainless steel, 40-100 psi, 110-
120v/60/1-ph, 5 amps, 3/8" NPT cULus, NSF (for cold/still/sparkling)
ITEM #A25.1 WATER CARBONATOR/CHILLER
Quantity: One (1)
Manufacturer: Natura Water
Model: NWSD
Furnish and set in place per manufacturer's standard specifications.
1. Item is included as a part of the specification for Item #A25.
ITEM #A25.2 WATER FILTRATION SYSTEM
Quantity: One (1)
Manufacturer: Natura Water
Model: NWFS
Furnish and set in place per manufacturer's standard specifications.
1. Item is included as a part of the specification for Item #A25.
ITEM #A25.3 DRIP TRAY
Quantity: One (1)
Manufacturer: Natura Water
Model: DRIP TRAY
Furnish and set in place per manufacturer's standard specifications.
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1. Item is included as a part of the specification for Item #A25.
ITEM #A26 SERVICE STATION
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
ITEM #A27 POS SYSTEM
1. Not in Contract, by Owner. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
ITEM #A28 BUSSING COUNTER
1. Not in Contract, by Millwork. Please refer to foodservice plans and schedules for more
information regarding quantities and locations.
ITEM #A28.1 DROP-IN SINK
Quantity: One (1)
Manufacturer: Advance Tabco
Model: DI-1-10
Furnish and set in place per manufacturer's standard specifications and the following:
1. Drop-In Sink, 1-compartment, 10" wide x 14" front-to-back x 10" deep bowl, 20 gauge 304
stainless steel, with deck mounted gooseneck faucet, basket drain, NSF
2. Wrist Handles Only, for splash or deck mount hand sink faucet (1 pair hot & cold 4" long
blades), fits faucets supplied after November 2015 with hot & cold color rings that do not have
exposed screw head
3. Low-flow aerator 0.5gpm, fits 55/64-27 male or 15/16-27 female thread on spout, conforms to
California AB 1953
ITEM #A29 SPARE NO.
ITEM #A30 SPARE NO.
ITEM #A31 POPCORN POPPER
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.
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THE LITTLE NELL – CHAIR 9 BAR PROJECT #18181
CONSTRUCTION DOCUMENTS FEBRUARY 08, 2019
FOODSERVICE EQUIPMENT 11 40 00 - 54
ITEM #A32 WINE REFRIGERATOR
Quantity: One (1)
Manufacturer: Perlick Corporation
Model: HC24WS
Furnish and set in place per manufacturer's standard specifications and the following:
1. C-Series Wine Reserve Refrigerator, undercounter, 23-7/8"W x 24"D, self-contained
refrigeration, 40°F to 68°F temperature range, (5.3) cu. ft. interior volume, electromechanical
thermostat, (5) black vinyl-coated full extension wine shelves (adjustable), (1) hinged door,
incandescent interior lighting, front vented, self-evaporating condensate pan, galvanized back
& base, stainless steel top, sides, & interior, R134a, 1/6 HP, 115v/60/1-ph, 2.3 amps, NEMA 5-
15P, ETL-Sanitation, 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. NOTE: The “H” Series refrigerators require a site installed external transformer for countries
with 230/50 power. One unit can be connected to Perlick transformer model C15007A. Two
units can be connected to Perlick transformer model C15007B. Transformer can be installed in
any convenient location in the building.
4. 5 yr. compressor warranty, 1 yr. parts & labor warranty
5. Door finish: solid with black vinyl/field laminate
6. Left hinged
ITEM #A33 ESPRESSO MACHINE
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING
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 #A33.1 WATER FILTER ASSEMBLY
Quantity: One (1)
Manufacturer: OptiPure
Model: QT-1
Furnish and set in place per manufacturer's standard specifications.
02/25/2019
THE LITTLE NELL – CHAIR 9 BAR PROJECT #18181
CONSTRUCTION DOCUMENTS FEBRUARY 08, 2019
FOODSERVICE EQUIPMENT 11 40 00 - 55
1. QT Water Filter System, single 15", (1) CTO-Q cartridge, 22,500 gallon capacity, 2.25 gpm, 0.5
micron sediment reduction, reduces chlorine taste & odor, pressure gauge, inlet shut-off
valve, mounting bracket, for use with fountain beverage (1 carbonator), coffee, tea & drinking
water, NSF (160-52010)
ITEM #A34 COFFEE BREWER
Quantity: One (1)
Manufacturer: Existing to be relocated
Model: EXISTING
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 #A34.1 WATER FILTER ASSEMBLY
Quantity: One (1)
Manufacturer: OptiPure
Model: QT-1
Furnish and set in place per manufacturer's standard specifications.
1. QT Water Filter System, single 15", (1) CTO-Q cartridge, 22,500 gallon capacity, 2.25 gpm, 0.5
micron sediment reduction, reduces chlorine taste & odor, pressure gauge, inlet shut-off
valve, mounting bracket, for use with fountain beverage (1 carbonator), coffee, tea & drinking
water, NSF (160-52010)
END OF SECTION 11 40 00
02/25/2019