1、11-11 11 40 11 - 1 SECTION 11 40 11 CUSTOM FABRICATED FOODSERVICE EQUIPMENT SPEC WRITER NOTES: 1. Delete between / _ / if not applicable to project. 2. Delete other items or paragraphs in the section that are not applicable and renumber the paragraphs. 3. Select custom-fabricated equipment according
2、 to usage requirements and local health codes. PART 1 - GENERAL 1.1 DESCRIPTION A. This section specifies custom-fabricated food service equipment as follows: /1. Tables./ /2. Prep and scullery sinks. / /3. Pot washer, prep, and scullery sinks. / /4. Hoods, condensate, warewashing./ /5. Urn stands./
3、 1.2 RELATED WORK SPEC WRITER NOTE: Show metal supports for cooking equipment on drawings and specify requirements for supports in Section 05 50 00, METAL FABRICATIONS. A. Metal Supports: Section 05 50 00, METAL FABRICATIONS. B. Warewashing Equipment: Section 11 48 00, CLEANING AND DISPOSAL EQUIPMEN
4、T. C. Waste Disposers: Section 22 42 26, COMMERCIAL DISPOSERS. D. Conveyors: Section 11 40 21, FOOD SERVICE EQUIPMENT-UTILITY DISTRIBUTION SYSTEM. E. Seismic Restraint of Equipment: Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. F. Plumbing Connections: Section 22 05
5、 19, METERS AND GAGES FOR PLUMBING PIPING, Section 22 05 23, GENERAL-DUTY VALVES FOR PLUMBING PIPING, Section 22 05 33, HEAT TRACING FOR PLUMBING PIPING, Section 22 11 00, FACILITY WATER DISTRIBUTION, Section 22 13 00, FACILITY SANITARY SEWERAGE, Section 22 13 23, SANITARY WASTE INTERCEPTORS, Sectio
6、n 22 14 00, FACILITY STORM DRAINAGE, Section 22 66 00, CHEMICAL-WASTE SYSTEMS FOR LABORATORY AND HEALTHCARE FACILITIES and Section 23 11 23, FACILITY NATURAL-GAS PIPING. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 2 G. Electrical
7、 Connections: Section 26 05 11, REQUIREMENTS FOR ELECTRICAL INSTALLATIONS, Section 27 05 11, REQUIREMENTS FOR COMMUNICATIONS INSTALLATIONS and Section 28 05 11, REQUIREMENTS FOR ELECTRONIC SAFETY AND SECURITY INSTALLATIONS 1.3 QUALITY CONTROL A. Manufacturer Qualifications: Approved by NSF Internati
8、onal (NSF) for manufacturing items indicated. B. Installer Qualifications: Experienced in food service equipment installation or supervised by an experienced food service equipment installer. 1. Where required to complete equipment installation, electrician and plumber shall be licensed in jurisdict
9、ion where project is located. SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark is currently used by UL to certify compliance with NSF/ANSI standards. Equipment evaluated by UL before 2001 may bear the UL Food Service Product Certification Mark. C. NSF Compliance: Equipm
10、ent bears NSF Certification Mark or UL Classification Mark indicating compliance with NSF/ANSI 2. D. Electrical Components: Listed by UL and marked for intended use. E. Plumbing Fixture Fittings: Comply with ASME A112.18.1. SPEC WRITER NOTE: Retain paragraph and subparagraphs below if required for p
11、roject location. F. Seismic Restraint: 1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. 2. Comply with applicable guidelines for seismic restraint of kitchen equipment contained in SMACNAs “Kitchen Ventilation Systems and Food Service Equ
12、ipment Guidelines,“ Appendix A. G. In-Use Service: At least one factory-authorized service agency for equipment shall be located in the geographical area of the installation and shall have the ability to provide service within 24 hours after receiving a service call. 1.4 SUBMITTALS A. Submit in acco
13、rdance with Section 01 33 23, SHOP DRAWINGS, PRODUCT DATA, AND SAMPLES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 3 B. Shop Drawings: Show dimensions, method of assembly, installation and conditions relating to adjoining work w
14、hich requires cutting or close fitting, reinforcement, anchorage, and other work required for complete installation. C. Operating Instructions: In accordance with requirements in Section 01 00 00, GENERAL REQUIREMENTS. 1.5 WARRANTY Warrant food service equipment to be free from defects in materials
15、and workmanship in accordance with requirements of “Warranty of Construction“, FAR clause 52.246-21. 1.6 APPLICABLE PUBLICATIONS A. The publications listed below form a part of this specification to the extent referenced. The publications are referenced in the text by the basic designation only. B.
16、ASME International (ASME): A112.18.1-11 . Plumbing Fixture Fittings C. ASTM International (ASTM): A554-10 Welded Stainless Steel Mechanical Tubing A666-10 Annealed or Cold-Worked Austenitic Stainless Steel Sheet, Strip, Plate, and Flat Bar D. National Association of Architectural Metal Manufacturers
17、 (NAAMM): AMP 500-06 . Metal Finishes Manual E. NSF International/American National Standards Institute (NSF/ANSI): 2-10 . Food Equipment F. Sheet Metal and Air Conditioning Contractors National Association (SMACNA): Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation
18、 Guidelines, 2001 PART 2 PRODUCTS 2.1 STAINLESS STEEL, GENERAL A. Sheet, Strip, Plate, and Flat Bar: ASTM A 666, Type 304, stretcher leveled. B. Tube: ASTM A 554, Grade MT-304. C. Minimum Specified Thickness: 1. Table / and Counter / Surfaces: 2.0 mm (0.0781 inch). 2. Drainboards: 2.0 mm (0.0781 inc
19、h). 3. Shelf Surfaces: 1.6 mm (0.0625 inch). 4. Sink Bowls: 2.0 mm (0.0781 inch). 5. Legs: 1.6 mm (0.0625 inch). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 4 6. Crossbracing: 1.6 mm (0.0625 inch). D. Finishes: Comply with NAAMMs
20、 AMP 500-505, Metal Finishes Manual. Grind and polish surfaces to produce uniform, directional textured, polished, free of cross scratches. Run grain with long dimension of each piece. 1. Exposed Surfaces: No. 4 finish (bright, directional polish). 2. Concealed Surfaces: No. 2B finish (bright, cold-
21、rolled, unpolished finish). 2.2 COMPONENTS, GENERAL A. Sink Fittings: 1. Faucets: Equip sinks with one faucet per sink bowl, unless otherwise indicated. a. / Deck / Splash / mounted. b. Lever handles. c. Chrome-plated copper alloy. 2. Drains: Equip sinks with 50 mm (2 inch) diameter, nickel-plated b
22、ronze, rotary-handle wastes and stainless-steel strainer plates with chrome-plated brass connected overflows. B. Spray Rinse Assemblies: As specified in Section 22 42 26, COMMERCIAL DISPOSERS. C. Splashes: 1. Where backs of units abut walls, equip with splashbacks. 2. Where units abut walls on sides
23、, equip with side splashes. D. Legs: Fitted to top with 3 mm (1/8 inch) thick flange welded to underside of table/body. 1. Feet: Adjustable, stainless steel, NSF certified. 2. Spacing: Maximum 1825 mm (72 inches) o.c. E. Undercounter Shelves: / Stainless-steel sheet / 25 mm (1 inch) diameter, stainl
24、ess-steel tubing, running left to right, at 100 mm (4 inches) o.c. front to back /. F. Sink Covers: To fit within sink opening; perforated with 10 mm (3/8 inch) holes at 50 mm (2 inches) o.c.; and with turned down edges and two recessed handles. G. Baskets: Stainless-steel wire baskets, 406 by 406 b
25、y 356 mm (16 by 16 by 14 inches); 32 mm (1-1/4 inch) square mesh, of 3 mm (0.12 inch) wire. Handles and frame supports are of 8 mm (5/16 inch) diameter rod. Handles welded to top and bottom frame members and extended 150 mm (6 inches) above top of basket. Equip handle with 125 mm (5 inch) wide, coil
26、 wire grip. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 5 H. Waste Disposers: As specified in Section 22 42 26, COMMERCIAL DISPOSERS. I. Waste Hoppers: Shaped to funnel waste into waste disposer and with safety cover interconnect
27、ed with waste disposer. J. Conveyors: As specified in Section 11 40 21, FOOD SERVICES EQUIPMENT-UTILITY-DISTRIBUTION SYSTEM. K. Pot Washers: As specified in Section 11 48 00, CLEANING AND DISPOSAL EQUIPMENT. SPEC WRITER NOTES: 1. Size units according to operational requirements and floor space avail
28、able. Show sizes on drawings. 2. Show quantity and size of sinks on drawings. 3. Select components according to expected usage and location of unit. 4. Symbols below correspond with “Room Equipment Guide“ identification system. Verify project requirements before specifying equipment that deviates fr
29、om “Room Equipment Guide.“ 5. Edit symbols to coordinate with identification shown on drawings. 2.3 TABLES A. Tables with Sinks: SYMBOL DESCRIPTION COMPONENTS K1010 Table with sink Prep/scullery sink Overhead shelf / Undercounter stainless-steel drawers / / Undercounter shelf / / Electrical receptac
30、le, 120 V, 15 A / / Waste disposer / B. Warewashing Tables: 1. Troughs (Scuppers): 150 mm (6 inches) wide by 100 mm (4 inches) deep, equipped with a removable strainer basket and perforated top drain plate, and located at entrance to dish or pot washer. 2. Warewashing Table Requirements: Provided by
31、 IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 6 SYMBOL DESCRIPTION COMPONENTS K1014 Table, soiled and clean, for use with dishwasher Trough Sink Sink cover Spray rinse assembly Disposer Undercounter shelf K1015 Table, soiled and clean, for us
32、e with pot washer Trough Sink Sink cover Spray rinse assembly Disposer Undercounter shelf K1016 Table, soiled, for use with dishwasher Trough Spray rinse assembly Waste disposer Glass-rack overshelf Rack storage shelf K1013 Table, soiled, for use with dishwasher Conveyor Trough Spray rinse assembly
33、Disposer mounted in cone Glass-rack overshelf Rack storage shelf K1017 Table, soiled, for use with dishwasher Conveyor Trough Spray rinse assembly Disposer mounted in sink Glass-rack overshelf Rack storage shelf C. Food Disposal Tables: SYMBOL DESCRIPTION COMPONENTS Provided by IHSNot for ResaleNo r
34、eproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 7 K1018 Table, food waste disposal Spray rinse assembly Waste disposer Waste hopper / One drainboard / D. Steam-Jacketed Kettle Tables: SYMBOL DESCRIPTION COMPONENTS K1168 Table for steam-jacketed kettle Gooseneck fauc
35、et with lever handle, deck mounted Trough with removable grate Drain K1680 Wall-mounted table for steam-jacketed kettles Gooseneck faucet with lever handle, deck mounted Trough with removable grates Drain 2.4 SINKS A. Prep and Scullery Sinks: SYMBOL DESCRIPTION COMPONENTS K1411 One compartment / Ove
36、rhead shelf / / Undercounter shelf / / Waste disposer / K1412 One compartment One drainboard / Overhead shelf / / Undercounter shelf / / Waste disposer / K1413 One compartment Two drainboards / Overhead shelf / / Undercounter shelf / / Waste disposer / K1414 Two compartments / Overhead shelf / / Und
37、ercounter shelf / / Waste disposer / Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 8 K1415 Two compartments One drainboard / Overhead shelf / / Undercounter shelf / / Waste disposer / K1416 Two compartments Two drainboards / Overhe
38、ad shelf / / Undercounter shelf / / Waste disposer / K1431 One compartment Two drainboards / Overhead shelf / / Undercounter shelf / / Waste disposer / K1441 One compartment / Overhead shelf / / Undercounter shelf / / Waste disposer / K1442 Two compartments One drainboard / Overhead shelf / / Underc
39、ounter shelf / / Waste disposer / K1444 Two compartments / Overhead shelf / / Undercounter shelf / / Waste disposer / K1445 Two compartments One drainboard / Overhead shelf / / Undercounter shelf / / Waste disposer / K1446 Two compartments Two drainboards / Overhead shelf / / Undercounter shelf / /
40、Waste disposer / K1451 Three compartments One drainboard One basket / Overhead shelf / / Undercounter shelf / / Waste disposer / Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 9 K1461 One compartment Two drainboards / Overhead shelf
41、 / / Undercounter shelf / / Waste disposer / K1471 Two compartments Two drainboards / Overhead shelf / / Undercounter shelf / / Waste disposer / B. Pot-Washer, Prep, and Scullery Sinks: SYMBOL COMPARTMENTS COMPONENTS K1417 One One swing-spout faucet, splash mounted, four-arm handles One drainboard P
42、ot washer / Waste disposer / / Spray rinse assembly / K1421 Three Two swing-spout faucets, splash mounted, four-arm handles One drainboard Pot washer Two baskets / Waste disposer / / Spray rinse assembly / Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-
43、,-,-11-11 11 40 11 - 10 K1422 One One swing-spout faucet, splash mounted, four-arm handles Two drainboards Pot washer Two baskets / Waste disposer / / Spray rinse assembly / K1447 Two One swing-spout faucet, splash mounted, four-arm handles One drainboard Pot washer/ Waste disposer / / Spray rinse a
44、ssembly / K1452 Three Two swing-spout faucets, splash mounted, four-arm handles Two drainboards Pot washer Two baskets / Waste disposer / / Spray rinse assembly / 2.5 HOODS, CONDENSATE, WAREWASHING A. Condensate Hoods: With perimeter condensate gutter and stainless-steel drain, and as follows: SYMBO
45、L DESCRIPTION ACCESSORIES K1380 Condensate hood for warewasher / K8015 / / K8310 / / K8320 / _ _ Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 40 11 - 11 2.6 URN STANDS A. Cabinet Bases: Open on one side, with one shelf; and with 150 mm (6
46、 inch) high legs. B. Drip Troughs: With / one / two / removable grate(s). C. Service Openings: Raised, die-stamped openings for electrical and mechanical services. C. Urn Stand Requirements: SYMBOL DESCRIPTION COMPONENTS K1011 Urn stand for use with single-sided urn Cabinet base One drain trough K10
47、12 Urn stand for use with dual-sided urn Cabinet base Two drain troughs PART 3 EXECUTION 3.1 INSTALLATION A. Install custom-fabricated equipment level and plumb; arranged for safe and convenient operation; with access clearances required for maintenance and cleaning. B. Interconnect equipment to ser
48、vice utilities. SPEC WRITER NOTE: Retain paragraph below if required for project location. C. Install seismic restraints for equipment. 3.2 CLEAN-UP A. At completion of the installation, clean and adjust custom-fabricated equipment as required to produce ready-for-use condition. B. Where stainless-steel surfaces are damaged during installation procedures, repair finishes to match adjoining undamaged surfaces. 3.4 INSTRUCTIONS Inst
