ARMY UFGS-12 35 20-2010 FOODSERVICE CASEWORK COUNTERTOPS AND ACCESSORIES.pdf

1、*USACE / NAVFAC / AFCESA / NASA UFGS-12 35 20 (August 2010)-Preparing Activity: USACE SupersedingUFGS-12 35 20 (January 2008)UNIFIED FACILITIES GUIDE SPECIFICATIONSReferences are in agreement with UMRL dated July 2010*SECTION TABLE OF CONTENTSDIVISION 12 - FURNISHINGSSECTION 12 35 20FOODSERVICE CASE

2、WORK, COUNTERTOPS, AND ACCESSORIES08/10PART 1 GENERAL1.1 REFERENCES1.2 DEFINITIONS1.3 SYSTEM DESCRIPTION1.3.1 General Requirements1.3.2 Design Requirements1.4 SUBMITTALS1.5 PRE-INSTALLATION MEETINGS1.6 SUSTAINABLE DESIGN CERTIFICATION1.7 DELIVERY, STORAGE AND HANDLINGPART 2 PRODUCTS2.1 CAFETERIA; BU

3、FFET; HOT AND COLD COUNTERS2.1.1 Counter Edges and Backsplashes2.1.1.1 Counter Edges2.1.1.2 Counter Backsplash2.1.2 Counter Bases2.1.2.1 Closed Counter Bases2.1.2.2 Open Counter Bases2.1.3 Legs2.1.4 Pedestal Bases2.1.5 Feet2.1.6 Casters2.1.7 Open Base Shelves2.1.8 Closed Base Interior Shelves2.1.9 S

4、helf Pan Slides2.1.10 Drawers2.1.11 Doors2.2 TRAY SLIDE2.2.1 Solid Type2.2.2 Tube Type2.2.3 Support Brackets2.2.4 Protector Shelf2.2.5 Shelf FrameSECTION 12 35 20 Page 1Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-2.2.6 Shelf Frame Support2.3 PROT

5、ECTOR GLASS2.4 FOOD SHIELD2.5 DRIP GUTTER2.6 COLORSPART 3 EXECUTION3.1 INSTALLATION,3.2 MANUFACTURERS FIELD SERVICES- End of Section Table of Contents -SECTION 12 35 20 Page 2Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-*USACE / NAVFAC / AFCESA /

6、NASA UFGS-12 35 20 (August 2010)-Preparing Activity: USACE SupersedingUFGS-12 35 20 (January 2008)UNIFIED FACILITIES GUIDE SPECIFICATIONSReferences are in agreement with UMRL dated July 2010*SECTION 12 35 20FOODSERVICE CASEWORK, COUNTERTOPS, AND ACCESSORIES08/10*NOTE: This guide specification covers

7、 the requirements for foodservice casework, countertops, slide rails, food shields, pass through shelves, and other accessoriesCoordinate this section and use in conjunction with the following sections:11 05 40 - COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT11 06 40.13 - FOODSERVICE EQUIPMENT SCHEDU

8、LEEdit this guide specification for project specific requirements by adding, deleting, or revising text. For bracketed items, choose applicable items(s) or insert appropriate information.Remove information and requirements not required in respective project, whether or not brackets are present.Comme

9、nts and suggestions on this guide specification are welcome and should be directed to the technical proponent of the specification. A listing of technical proponents, including their organization designation and telephone number, is on the Internet.Recommended changes to a UFGS should be submitted a

10、s a Criteria Change Request (CCR).*PART 1 GENERAL1.1 REFERENCES*NOTE: This paragraph is used to list the publications cited in the text of the guide specification. The publications are referred to in the text by basic designation only and listed in SECTION 12 35 20 Page 3Provided by IHSNot for Resal

11、eNo reproduction or networking permitted without license from IHS-,-,-this paragraph by organization, designation, date, and title.Use the Reference Wizards Check Reference feature when you add a RID outside of the Sections Reference Article to automatically place the reference in the Reference Arti

12、cle. Also use the Reference Wizards Check Reference feature to update the issue dates.References not used in the text will automatically be deleted from this section of the project specification when you choose to reconcile references in the publish print process.*The publications listed below form

13、a part of this specification to the extent referenced. The publications are referred to within the text by the basic designation only.GREENGUARD ENVIRONMENTAL INSTITUTE (GEI)GEI Greenguard Standards for Low Emitting ProductsNSF INTERNATIONAL (NSF)NSF/ANSI 2 (2009) Food EquipmentNSF/ANSI 35 (2009) Hi

14、gh Pressure Decorative Laminates for Surfacing Food Service EquipmentSCIENTIFIC CERTIFICATION SYSTEMS (SCS)SCS Scientific Certification Systems (SCS)Indoor AdvantageU.S. DEPARTMENT OF DEFENSE (DOD)DOD 4000.25-1-M (2004) Military Standard Requisitioning and Issue Procedures1.2 DEFINITIONS Refer to Se

15、ction 11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE.1.3 SYSTEM DESCRIPTION*NOTE: Indicate the configuration and layout for all casework, countertops, slide rails, sneeze guards, and other accessories, with casework and counter details, and each equipment item identified by number. Show “FoodService Equ

16、ipment Schedule“ on the drawings using the same identification numbers as indicated in Section 11 06 40.13 FOODSERVICE EQUIPMENT SCHEDULE, as indicated on the current US Army Quartermaster Center and School equipment schedule. Ensure that all Contractor SECTION 12 35 20 Page 4Provided by IHSNot for

17、ResaleNo reproduction or networking permitted without license from IHS-,-,-built-to-order items, per equipment schedule, are shown and coordinated with the specifications.Designer must coordinate with other sections for final connection of equipment.Details of particular equipment and installations

18、are provided on Naval Food Service Division drawings. Use these NAVFSD drawings as a basis for the project details. Contact NAVFSD at commercial telephone (717) 790-7580 or DSN 430-7580.*General requirements, including all mechanical, electrical, health and safety, shall be as specified in Section 1

19、1 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT. Provide detailed equipment Schedule conforming to DOD 4000.25-1-M.1.3.1 General RequirementsThe work includes furnishing and installing and modifying existing casework countertops slide rails _ for food service and related work. Verify all exist

20、ing dimensions, contract drawings, product data and all related conditions prior to commencing rough-in work. Include coordination of delivery through existing finished opening and vertical handling limitations within the building. Advise the Contracting Officer of all discrepancies prior to orderin

21、g equipment. Submit Contractors Field Verification Data prior to the preconstruction meeting. Provide rough-in and connect utilities to equipment in accordance with requirements specified in Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT and with the physical dimensions, capacities a

22、nd other requirements of the equipment furnished.1.3.2 Design Requirements*NOTE: Details of particular equipment and installations are provided on Naval Food Service Division drawings. Use these NAVFSD drawings as a basis for the project details. Contact NAVFSD at commercial telephone (717) 790-7580

23、 or DSN 430-7580.Equipment Item NAVFSSO Dwg. File1. Clean Gear Dresser 5412. Clean Gear Table 5533. Service Stand 8514. Counter Front With Tray Slide 857On the drawings, show:1. A 1:50 1/4 inch scale floor plan with layout of all food service equipment, casework, counters and rails using Naval Equip

24、ment Symbols.2. Food Service Equipment Schedule laid out in accordance with NAVFSSOcurrent US Army Quartermaster Center and School equipment schedule specified design requirements, including Energy Star qualified SECTION 12 35 20 Page 5Provided by IHSNot for ResaleNo reproduction or networking permi

25、tted without license from IHS-,-,-model list.3. Wall and ceiling penetrations.4. Raised bases, retainer curbs, or depressions.5. Recessed, grated floor drains required for equipment.6. Utility connections to building water, sanitary, electrical, and other utility systems coordinated with all casewor

26、k. Convenience outlets at point of use for plug-in equipment.7. All Contractor built-to-order items, per equipment schedule, shown and coordinated with the specifications.8. Electrical chases and raceways and plumbing chases.*Submit, within 60 _ days of award of contract, coordinated detail drawings

27、 for casework countertops slide rails _. Drawings must be 1:50 1/4 inch scale minimum. On layout drawing, use Naval Equipment Symbols designated herein. Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOODSERVICE EQUIPMENT for complete detail drawing requirements. Equipment shall conform to the ap

28、plicable NSF International standard.1.4 SUBMITTALS*NOTE: Review Submittal Description (SD) definitions in Section 01 33 00 SUBMITTAL PROCEDURES and edit the following list to reflect only the submittals required for the project. Submittals should be kept to the minimum required for adequate quality

29、control.A “G” following a submittal item indicates that the submittal requires Government approval. Some submittals are already marked with a “G”. Only delete an existing “G” if the submittal item is not complex and can be reviewed through the Contractors Quality Control system. Only add a “G” if th

30、e submittal is sufficiently important or complex in context of the project.For submittals requiring Government approval on Army projects, a code of up to three characters within the submittal tags may be used following the “G“ designation to indicate the approving authority. Codes for Army projects

31、using the Resident Management System (RMS) are: “AE“ for Architect-Engineer; “DO“ for District Office (Engineering Division or other organization in the District Office); “AO“ for Area Office; “RO“ for Resident Office; and “PO“ for Project Office. Codes following the “G“ typically are not used for N

32、avy, Air Force, and NASA projects.SECTION 12 35 20 Page 6Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Choose the first bracketed item for Navy, Air Force and NASA projects, or choose the second bracketed item for Army projects.*Government approval

33、 is required for submittals with a “G“ designation; submittals not having a “G“ designation are for Contractor Quality Control approval. information only. When used, a designation following the “G“ designation identifies the office that will review the submittal for the Government. Submit the follow

34、ing in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:SD-01 Preconstruction SubmittalsContractors Field Verification Data; G; G, _SD-02 Shop DrawingsSystem Description; G; G, _Food Service Equipment Schedule; G; G, _Detail Drawings for food service casework, countertops, and rails in the same

35、 format as the equipment schedule on the drawings.Food service equipment utilitiesSD-04 SamplesClosure panels; G; G, _SD-07 CertificatesCertification1.5 PRE-INSTALLATION MEETINGSThirty _ days prior to the commencement of work, notify the Contracting Officer that the submittal items listed above are

36、prepared and ready for review.1.6 SUSTAINABLE DESIGN CERTIFICATIONProduct shall be third party certified by GEI Greenguard Indoor Air Quality Certified, SCS Scientific Certification Systems Indoor Advantage or equal. Certification shall be performed annually and shall be current.1.7 DELIVERY, STORAG

37、E AND HANDLINGSubmit and comply with manufacturers instructions for shipping, handling, storage, installation and start-up.SECTION 12 35 20 Page 7Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-PART 2 PRODUCTS2.1 CAFETERIA; BUFFET; HOT AND COLD COUNT

38、ERS2.1.1 Counter Edges and Backsplashes2.1.1.1 Counter EdgesProvide counter edges, as required by design, of the following types:a. Turned Down: 50 mm 2 inch at 9O degrees with 19 mm 3/4 inch tight hem at bottom. Round free corners with 19 mm 3/4 inch radius.b. Marine Edge: Turned up 13 mm 1/2 inch

39、and 38 mm 1-1/2 inch at 45-degree angle and turned down 50 mm 2 inch at 135 degree angle with19 mm 3/4 inch tight hem at bottom.c. Rolled Rim: Coved up 75 mm 3 inch with 38 mm 1-1/2 inch wide rim rolled 180 degrees and turned down to table top; hem edges, and bullnose corners.2.1.1.2 Counter Backspl

40、ashProvide counter backsplash of the following types:a. Coved up 250 _ mm 10 _ inch and sloped back 38 mm 1-1/2 inch at the top on a 45-degree angle; 63 mm 2-1/2 inch slope where piping occurs. Turned down 25 mm 1 inch at 135 degrees at the rear of the splash with the ends closed to the bottom of th

41、e top turn down. Secure splash turn down to wall with 100 mm 4 inch long, 1.9 mm (14 gauge) 14 gauge stainless steel “zee“ clips anchored to wall, 900 mm36 inches on center.b. Turned up 150 _ mm 6 _ inch at 90 degrees on a 16 mm5/8 inch radius with edge turned back 25 mm 1 inch 50 mm 2 inch at 90-de

42、gree angle with 25 mm 1 inch turn down at 90 degrees at rear of splash with the ends closed to the bottom of the top turn down. Secure splash turn down to wall with 100 mm 4 inch long, 1.9 mm (14 gauge) 14 gauge stainless steel “zee“ clips anchored to wall, 900 mm 36 inch on center.2.1.2 Counter Bas

43、es*NOTE: Indicate the type desired for the individual pieces of equipment or specify which is to be used. Alternatively, both types may be specified as a Contractors option.*2.1.2.1 Closed Counter BasesFabricate with 38 by 38 by 3 mm 1.5 by 1.5 by 0.125 inch galvanized steel angles with all corners

44、mitered, welded and ground smooth. Provide horizontal and vertical angles at 600 mm 2 feet on-center. Fabricate closure panels of 1.2 mm 18 gage thick stainless steel or 1.2 mm 18 gage thick galvanized steel with laminated plastic material in accord with NSF/ANSI 35. Fabricate joint trim of 50 mm 2 inch wide, 1.8 mm 14 gage thick stainless steel; attach with concealed bolts or screws. For enclosed