05/15/15
DESIGN NO._____
SECTION 11400
FOOD SERVICE EQUIPMENT
1
PART 1 - GENERAL
1.01
DESCRIPTION OF WORK
A.
1.02
Provide all Kitchen Equipment Work indicated on the
Drawings, specified herein and needed for a complete
and proper installation including, but not limited to
the following:
1.
All required and specified equipment delivered to
job site, uncrated, assembled and set in proper
area, ready for final connections.
2.
All the necessary drilling, punching and cutting
of walls, floors, slabs, and equipment for all
mechanical and electrical connections.
3.
After all equipment is installed and tested, clean
thoroughly and polish same.
B.
Smallwares (pans, covers, trays, racks etc.) are to be
supplied with certain pieces of equipment.
These
items shall be listed on the Smallwares Schedule and
included as part of the Contract.
C.
All products/appliances that use potable water for
human consumption must be certified to meet the
requirements of the federally mandated Reduction of
Lead in Drinking Water Act of 2014 (not more than a
weighted average of .25% lead).
Regardless of model
numbers indicated herein, provide equivalent models
that meet the requirements of the act. All solder used
during installation of piping associated with the
potable water system designed for human consumption
must also meet the requirements.
RELATED WORK
A.
Provide the following related work specified elsewhere:
1.
NYCSCA
Electrical service and connections to equipment,
overload protection, wiring between starters when
starters and controls are not integral with the
equipment,
wiring
of
ventilator,
walk-in
refrigeration equipment, ice maker and wiring for
ventilator fan interlock system.
Deliver the
following items to the Electrical Subcontractor
for installation and connection to power wiring:
Receptacles.
FOOD SERVICE EQUIPMENT 11400 - 1
05/15/15
B.
5
x
1.03
2.
Plumbing work and connections, including fittings
which are not an integral part of the equipment,
including connections to ice maker and storage
bin, waste lines from walk-in refrigeration
equipment, and plumbing work, except as otherwise
specified in this Section. Plumbing trim shall be
delivered
to
Plumbing
Subcontractor
for
installation and connection to piping.
3.
Wall supports or blocking required for mounting of
wall hung equipment.
4.
Concrete, masonry, floor slab depressions and
miscellaneous
metals,
except
as
otherwise
specified in this Section.
5.
Acid wash and seal the quarry tile floor in
accordance to Section 09310: Ceramic Tile prior to
the installation of any of the equipment.
Related Sections include the following:
1.
Division 3 Section Cast-in-Place Concrete for the
following: equipment bases, requirements for slab
depressions, insulated slabs beneath walk-in
refrigeration units, etc.
2.
Division 9 Section Ceramic Tile for quarry tile
floor in walk-in refrigeration units and kitchen
area and for washing and sealing the quarry tile
floor finishes.
3.
Division 15 Sections for supply and exhaust fans;
exhaust ductwork; service roughing-ins; drain
traps;
refrigerant lines;
atmospheric vents;
valves, pipes, and fittings; and other materials
required
to
complete
kitchen
equipment
installation including final connections.
4.
Division 16 Sections for connections to fire alarm
systems, wiring, disconnect switches, and other
electrical materials required to complete kitchen
equipment
installation
including
final
connections.
REFERENCES
A.
NYCSCA
DESIGN NO._____
New York City Construction Codes, latest edition and
Rules and Regulations of NYC Department of Buildings.
FOOD SERVICE EQUIPMENT 11400 - 2
05/15/15
1.04
DESIGN NO._____
SUBMITTALS
A.
Refer to Division 1 for the submittals general
requirements. The following paragraphs supplement the
requirements of Division 1.
B.
Product Data:
1.
Submit Drawings showing the arrangement of the
equipment, mechanical and electrical services
required and consisting of the following:
Note: Reproduction or enlargement of Contract Drawings
is not acceptable.
2.
NYCSCA
a.
Drawings showing layout with item numbers
keyed to the Equipment Schedule, service
roughing-in details, accurate dimensions, all
utility
connections,
drains,
refrigerant
piping,
depressions,
pass-through
window
openings, exhaust openings and partitions,
produced in 1/4"=1'-0" scale if CAD drawn,
1/2"=1'-0" scale if hand drawn.
Dimensions
shall be taken from finished walls and
columns and shall include all electrical and
plumbing floor "stub-up", "out of wall" and
"branch to connection (BTC)" notations for
use in the field.
Dimensions shall include
height of all connections above finished
floor.
b.
Schedule of Equipment and Connections: A
schedule similar to that shown on the
Contract Drawings indicating Item Number,
Quantity, Description, Rough-In Data, MEA
Number
and
Remarks
or
Approved
Agency
Certification listed and/or label.
c.
Wiring Diagrams: Details of wiring for power,
signal, and control systems and differentiate
between manufacturer-installed and fieldinstalled wiring.
d.
Piping Diagrams: Details of piping systems
and
differentiate
between
manufacturerinstalled and field-installed piping.
e.
Prior to the installation of the time card
recorder and card holding metal racks, submit
for approval the wall dimensional drawings
and location.
Submit bound and covered booklets containing
manufacturers' standard specification sheets and
FOOD SERVICE EQUIPMENT 11400 - 3
05/15/15
DESIGN NO._____
installation instructions for each item, all as a
package. Partial submission will not be accepted.
The specification sheets shall include catalog
cut, size, details as to the construction,
clearance requirements for access and maintenance,
utility service connections for water, drainage,
power, and fuel include roughing-in dimensions and
an illustration or photograph.
A corresponding
cover sheet shall precede each specification
sheet.
Each cover sheet shall include the item
description, item number keyed to the plans,
manufacturer's name and model number(s), required
utility
loads,
connection
sizes,
options,
accessories and components.
Cover sheets for custom fabricated equipment shall
include the item description, item number keyed to
the plans, required utility loads, connection
sizes, options, accessories and components.
C.
NYCSCA
3.
Include a sample of the time card to be used in
the Time Card Recorder.
4.
Submit the grease extraction efficiency test
report with the exhaust hood’s specification
sheets.
Shop Drawings:
1.
Typical details for all fabricated equipment shall
include
fully
detailed
plans,
elevations,
sections,
roughing-in
dimensions,
fabrication
details, all (utility, etc.) service requirements,
and attachments to other work and shall be drawn
in 3/4"=1'-0" scale. Isometric details of Custom
Fabricated Equipment will not be acceptable unless
they are similar to ones already found on the
Drawings.
2.
Exhaust Hood: Show the fabrication details as to
the construction of the unit.
The construction
details shall show that the hood was fabricated in
accordance with all of the NYCSCA requirements.
Show
plan
view,
elevation
view,
sections,
roughing-in dimensions, service requirements, duct
connection sizes, and attachments to other work.
Show cooking equipment plan and elevation to
confirm minimum code-required overhang. Indicate
performance, exhaust air airflow and pressure
loss, at actual Project site elevation. Indicate
method of attaching full length hangers to
building structure. Show exhaust air ducts, and
fittings connecting to hood.
Detail equipment
assemblies and indicate dimensions, weights,
loads, required clearances, method of field
FOOD SERVICE EQUIPMENT 11400 - 4
05/15/15
DESIGN NO._____
assembly, components, and location and size of
each field connection. Verify dimensions of
exhaust
hood
installation
area
by
field
measurements before fabrication and indicate
measurements on Shop Drawings.
Wiring Diagrams:
power, signal, and control wiring.
Shop Drawing
Scale: 1/4”=1’-0”.
3.
D.
Coordination Drawings:
1.
Indicate locations of equipment and connections to
utilities. Key equipment using same designations
as indicated on Contract Drawings. Include plans
and
elevations;
clearance
requirements
for
equipment access and maintenance; details of
support for equipment, details of concrete and/or
masonry bases, details of floor depressions etc.,
and utility service characteristics. Indicate
field measurements on Coordination Drawings.
2.
Exhaust Hood: Reflected ceiling plans drawn to
scale, on which the following items are shown and
coordinated with each other, based on input from
installers of the items involved:
Suspended ceiling assembly components.
Structural members to which equipment will be
attached.
Roof
framing and support members for duct
penetrations.
Items penetrating finished ceiling, including the
following: lighting fixtures, air outlets and
inlets, speakers, access panels, moldings on hood
(s) and accessory equipment.
3.
Coordination Drawing Scale: 1/4”=1’-0”.
E.
Submit, for approval, any color or finish proposed to
be used, except where the color or finish is
specifically detailed in the Specifications and/or
Drawings.
F.
Certifications
1.
NYCSCA
Serving Line:
Submit color, pattern and graphic
packages. Submit the lay out of the serving line
and on an elevation plan, station sign with
lights, pattern and finish to be drawn in
1/4"=1'-0" scale.
Certification and listing by an Approved Agency in
accordance with NYC Dept. of Buildings rules,
indicating that the materials and assemblies as
regulated by the NYC Building Code are acceptable
FOOD SERVICE EQUIPMENT 11400 - 5
05/15/15
DESIGN NO._____
for the intended use. When test methods are
stipulated in the NYC Building Code, the tests
utilized shall be stated in the Certification.
Prior MEA approvals are acceptable for materials
and
assemblies
conforming
to
current
Code
requirements.
2.
G.
Provide manufacturer’s certification that all
appliances that use potable water for human
consumption (such as the coffee maker, ice makers)
provided meet the requirements of the Reduction of
Lead in Drinking Water Act effective Jan 4, 2014.
Operation and Maintenance Data: For kitchen equipment
to
include
in
emergency
and
normal
operation,
maintenance manuals: Four (4) complete printed copies
shall be furnished to the Authority.
Submit the
manufacturer written warranty with the maintenance
manual.
This information shall be submitted in the
following manner for initial review:
1.
A covered bound booklet containing Manufacturer's
current printed Installation/Operation/Maintenance
/Warranty/Emergency/Parts manuals including spare
part lists (include all accessories, components,
faucets, etc.).
Each manual shall be clearly
labeled
with
their
respective
item
number
designation as specified.
2.
Booklet shall include a Table of Contents listing
each equipment item included within the booklet,
complete with corresponding item number keyed to
the Equipment Schedule, quantity, description
(product data, shop drawing) wiring diagram, and
serial numbers.
Booklet shall also include a list of factory
authorized
service
agencies
including
their
addresses and telephone numbers.
This listing
shall include the local factory authorized service
agency for all equipment included within the
booklet, whom the Authority and/or New York City
Department of Education Office of School Food
(OSF) may call for service during the guarantee
period. Such service shall include parts, labor,
traveling time and other expenses. Such services
shall not be at the expense of the Authority.
Coordinate with Division 1 Section on guarantees,
warranties, bonds and maintenance contracts.
H.
NYCSCA
Submit a detailed inventory of all Smallwares provided
by the Kitchen Equipment Subcontractor.
FOOD SERVICE EQUIPMENT 11400 - 6
05/15/15
DESIGN NO._____
I.
Submit, for approval, any color or finish proposed to
be used, except where the color or finish is
specifically detailed in the Specifications and/or
Drawings.
J.
Walk-in: General Contractor shall submit an affidavit
attesting to the fact that the area upon which the
unit was erected, was level as witnessed by use of a
six foot level and that the walk-in quarry tile floor
is flushed with the kitchen quarry tile floor. Submit
an affidavit at the conclusion of the erection
attesting to the fact that the installation meets all
factory quality standards.
K.
Exhaust Hood: Field test reports.
L.
Hood Fire Suppression System:
Schematics,
operating
instructions,
inspection
contract, NYC Fire Departments and Authority permits
and approvals and Installer Affidavit specified under
the “Quality Assurance” Article.
M.
The
General
Contractor
and
Kitchen
Equipment
Subcontractor shall provide each a schedule of testing
and coordinate reporting of the results.
N.
Maintenance
Materials:
hood
extractor
tools
and
extractor inserts; air cooled condenser filter for the
Ice
maker
(Self-contained
Air
Cooled);
locking
wrenches and snaps for the Walk-in Panels
O.
Manufacturer
available.
1.05
video
training
aids,
if
QUALITY ASSURANCE
A.
Manufacturer
Qualifications:
Firms
engaged
in
manufacture of food service equipment of types,
capacities, and sizes specified, whose products have
been in satisfactory service not less than 5 years.
B.
Installer
Qualifications:
Kitchen
Equipment
Subcontractor
with
at
least
five
(5)
years
installation experience with projects of a scope and
size similar to that required for this Project.
C.
Exhaust Hood Fire Suppression System:
1.
NYCSCA
produced
Aside from the required New York City Department
of Buildings (DOB) license for a master fire
suppression piping contractor and in addition to
the
requirement
specified
herein
in
the
Installation Article for the Exhaust Hood Fire
Suppression System, the installing contractor must
FOOD SERVICE EQUIPMENT 11400 - 7
05/15/15
DESIGN NO._____
be
trained
and
authorized
by
the
fire
suppression's manufacturer for executing the work
involved in the specified and approved system.
2.
D.
NYCSCA
Installer of the fire suppression system must
provide and sign an affidavit that he or she has
had at a minimum five years experience installing
the specified fire suppression system, and that
the installation conforms to the manufacturer's
guidelines and approved design.
Codes and Standards: comply with the following:
1.
American Society of Testing and Materials (ASTM).
2.
National
(NEMA).
3.
National
Associations
Manufacturers (NAFEM).
4.
Underwriters Laboratories, Inc. (UL):
Electrical
Manufacturers
of
Food
Association
Equipment
a.
UL Certification: Provide electric and gasburning equipment and components that are
evaluated by UL for fire, electric shock, and
casualty hazards according to applicable
safety standards and that are UL certified
for compliance and labeled for intended use.
b.
UL Labels: on electrical and gas-burning
components and assemblies, provide either UL
labeled products or, where no labeling
service is available, “recognized markings”
to indicate listing in the UL “recognized
component index”.
c.
Provide UL listed and labeled exhaust hood
and components.
5.
International Mechanical Code (IMC).
6.
National Sanitation Foundation (NSF) Standards:
Provide equipment that bears NSF Certification
Mark
or
UL
Classification
Mark
certifying
compliance with applicable NSF/ANSI standards.
7.
ANSI Standards: For electric powered and gasburning appliances and for plumbing fittings
including vacuum breakers and air gaps.
FOOD SERVICE EQUIPMENT 11400 - 8
05/15/15
DESIGN NO._____
8.
NFPA Codes:
NFPA 17A- Standard for Wet Chemical Extinguishing
System
NFPA 54- National Fuel Gas Code.
NFPA 70- National Electrical Code.
NFPA 96- Standard for Ventilation Control and
Fire Protection of Commercial Cooking
Operations.
NYCSCA
9.
Health Code: in accordance with NYC Health
Department applicable regulations and all New York
State Safety and Health Laws.
10.
AGA
Certification:
gas-burning
appliances
certified by the American Gas Association (AGA).
11.
ASHRAE
Compliance:
mechanical
refrigeration
systems complying with the American Society of
Heating,
Refrigerating
and
Air-Conditioning
Engineers ASHRAE 15: Safety Code for Mechanical
Refrigeration.
12.
SMACNA Standard: Fabricate food service equipment
to
comply
with
the
Sheet
Metal
and
Air
Conditioning Contractors National Association's
(SMACNA)
"Kitchen
Equipment
Fabrication
Guidelines," unless otherwise indicated.
13.
All the Federal, New York City and State Codes and
Regulations.
14.
All
equipment,
accessories,
and
methods
of
installation shall be in accordance with OSHA
(Occupational Safety and Health Administration)
requirements.
15.
ASME Boiler Code: Construct steam generating and
closed steam heating equipment to comply with
American Society of Mechanical Engineers (ASME)
Boiler and Pressure Vessel Code; Section IV for
units not exceeding 15 psi or 250oF but tested at
30 psi.
16.
Reduction of Lead in Drinking Water Act: Beginning
on January 4, 2014, a federal law known as
“Reduction of Lead in Drinking Water Act” takes
effect. This law requires that products must
conform to” lead free” criteria level whenever
products are employed for delivery of potable
water for human consumption.
FOOD SERVICE EQUIPMENT 11400 - 9
05/15/15
DESIGN NO._____
a.
b.
NYCSCA
The law makes it unlawful for any person,
including a contractor, to introduce into
commerce any pipe, pipe fitting, plumbing
fixture, faucet that is not lead free.
1)
“Lead free” content is intended to mean
not more than 0.2% lead when applied in
connection to solder and flux and not
more than 0.25 percent of the weighted
average of lead when used with respect
to the wetted surfaces of pipes, pipe
fittings, plumbing fixtures and faucets.
2)
The section of the federal act that
applies to solder and flux, 0.2% lead
content, went into effect back in August
of 1998; and for the most part soldering
product being sold in today’s market
complies with the law.
3)
The
requirement
for
.25%
weighted
average of lead when applied to the
wetted surfaces of pipes, pipe fittings,
plumbing fixtures and faucet is the new
section of the law that requires special
attention from a contractor.
To ensure compliance with “Reduction of Lead
in Drinking Water Act”, a procedure for
determining lead content was developed. The
calculation procedure works as follows:
1)
“For
each
wetted
component,
the
percentage of lead in the component
shall be multiplied by the ratio of the
wetted surface area of that component to
the total wetted surface area of the
entire product to arrive at the weighted
percentage of lead of the component. The
weighted percentage of lead of each
wetted
component
shall
be
added
together, and the sum of these weighted
percentages
shall
constitute
the
weighted average lead content of the
product.
The
lead
content
of
the
material
used
to
produce
wetted
components shall be used to determine
compliance
with
paragraph
(1)(B)
[Paragraph
1B
Describes
0.25%
Requirement For 0.25 % Lead Content]”
2)
As an alternative to implementing the
lead content calculation, the contractor
may choose to demonstrate compliance
FOOD SERVICE EQUIPMENT 11400 - 10
05/15/15
DESIGN NO._____
with
the
act
by
requiring
from
manufacturer documentation certifying
that products are lead free based on
either calculation or tests or third
party certification.
17.
E.
Refrigeration System (s) shall utilize refrigerants
only approved by the Federal Government EPA (Clean Air
Act Amendments of 1990) and the Montreal Protocol. All
refrigerant shall be environmental friendly (CFC and
HCFC free). For systems containing 0.5 lbs or more of
refrigerant only HFC refrigerants are acceptable.
F.
Walk-in Refrigeration: All construction shall conform
to the requirements of the Underwriters Laboratories
and NSF Standard No. 7 and Class One Building Type
Construction of Factory Mutual approval standard #4880
for insulated wall construction and shall be labeled
and listed on Walk-In boxes.
27
1.06
1.07
DELIVERY, STORAGE, AND HANDLING
A.
Deliver food service equipment as factory-assembled
units with protective crating and covering.
B.
Store food service equipment in original containers,
and in location to provide adequate protection while
not interfering with other construction operations.
C.
Handle food service equipment carefully to avoid damage
to components, enclosures, and finish. Do not install
damaged food service equipment; replace and return
damaged components to equipment manufacturer.
REQUIREMENTS AND RESTRICTIONS
A.
NYCSCA
Balance of codes and standards shall be as set
forth
elsewhere
in
these
overall
technical
Specifications.
Electrical
1.
Provide electrical plugs and cords.
Electrical
shall make all the connections to all the outlets.
2.
Provide
all
motors
with
thermal
overload
protection and magnetic starters with reset
buttons.
Provide disconnect switches and all
other items and accessories.
3.
Verify all services relative to electrical current
availability.
Notify immediately the respective
trade of any changes in location of utility
connections.
FOOD SERVICE EQUIPMENT 11400 - 11
05/15/15
B.
NYCSCA
DESIGN NO._____
4.
All
electrical
connections
and
raceways
on
equipment in wet areas shall be waterproof liquidtype flexible conduit.
5.
Lighting fixtures integral with equipment shall be
fitted with approved shatter shields.
6.
In case of surface mounted switches, waterproof
hubs shall be used.
7.
Electrically heated equipment shall be internally
wired with fire-retardant insulated wire to a
thermostatic control, on-off switch, and a red
neon light indicator in a terminal box with
removal access panel.
8.
Where rigid steel conduit is provided, it shall be
zinc-coated where unexposed, and chrome-plated
where exposed.
9.
Interwiring between heating elements, switches,
starters,
thermostats,
outlets,
motors
and
solenoid shall be complete to junction box,
terminal box or disconnect switch.
10.
Provide Ground Fault Circuit Interrupter (GFCI)
receptacles. For the Cooking Equipment under the
Exhaust Hood; provide waterproof receptacle with
the GFCI circuit breaker in the panel that control
the receptacle circuit serving the equipment(s)
under the hood.
All receptacles shall be as
specified and provided with stainless steel
faceplate.
11.
Serving line: Provide a single-point connection
for electrical service. Mobile serving counter
shall have all the required electrical utilities
including ancillary equipment wired at the factory
with
single-point
connection
for
electrical
service.
Plumbing:
1.
Exposed plumbing, piping, fittings and valves
shall be chrome plated, except for gas line (for
gas line, refer to Section 15416: Gas Piping
System). Provide copper or brass where not
exposed. Provide threaded fittings (no slip
joints).
2.
Provide
vacuum
breakers
where
required
by
governing regulations, including but not limited
to locations where water outlets are equipped for
FOOD SERVICE EQUIPMENT 11400 - 12
05/15/15
DESIGN NO._____
hose attachment, ice maker’s connections and all
other required items and accessories.
3.
NYCSCA
Install necessary piping from relief valves on the
steamers to exhaust in a manner to avoid steam
coming in contract with operating personnel, and
in accordance with applicable codes.
C.
All refrigerators and freezers shall be equipped with
chrome plated locks all keyed alike.
D.
All drawers, cabinets, and doors shall be equipped with
locks, keyed alike unless otherwise directed.
E.
Review the electrical, plumbing, and ventilating
Drawings to determine the proper electrical, plumbing
and ventilating characteristics of the equipment
specified. If a product other than that specified in
the Equipment Schedule is submitted for approval,
include electric power, plumbing and ventilating
requirement data.
Where proposed equipment exceeds
the power requirement of the specified equipment, pay
any additional cost due to necessary increase in
branch circuit and feeder sizes, circuit breaker
sizes, etc., provided under Electrical Work. Pay also
any additional cost due to necessary changes to the
mechanical work (Plumbing and HVAC).
F.
Basis-of-Design Product: The design for the food
service equipment is based on the product listed on
the Equipment Schedule.
Drawings indicate sizes,
profiles, dimensions, and other characteristics that
are based on the product specified on the Equipment
Schedule.
Subject to compliance with requirements,
provide either the named product or a comparable
product by the other manufacturer models specified.
Where proposed equipment differs from the listed
equipment, Kitchen Equipment Subcontractor shall pay
all the additional cost necessary to make the changes
with regard to sizes, locations, utilities and all
other
required
details.
Deviations
shall
be
substituted for approval provided basic requirements
are met and no major rearrangement of service to the
equipment
is
required
to
affect
the
proposed
alteration.
These deviations shall be made without
expense to and approved by the Authority.
G.
Notify the General Contractor in writing of any walls,
door bucks or conditions which should be left
uncompleted until the entry of unusually large size
equipment
that would not normally pass through
finished openings or door bucks.
FOOD SERVICE EQUIPMENT 11400 - 13
05/15/15
DESIGN NO._____
H.
Verify dimensions of equipment installation areas by
field measurements before ordering equipment and shop
fabrication of items. Verify actual dimensions of
construction contiguous with foodservice equipment by
field measurements before fabrication. Indicate field
measurements
on
Shop
and
Coordination
Drawings.
Coordinate to ensure that actual dimensions correspond
to
established
dimensions.
Assume
complete
responsibility for accuracy.
I.
All equipment shall be provided with brass or nonferrous plates or tags. Tags or plates content: model
and serial numbers. Minimum letter and numeral sizes
shall be 1/4” high. Locate equipment tags or plates
where accessible and visible. The location of the tags
or plates shall be included in the submittal.
1.08
1.09
COORDINATION
A.
Coordinate equipment layout and installation with other
work,
including
lighting
fixtures,
mechanical
equipment, and fire-suppression system components.
B.
Coordinate location and requirements of utility service
connections.
C.
Coordinate size, location, and requirements of the
following:
Overhead equipment supports; equipment
bases; floor depressions; insulated floors; floor areas
with positive slopes to drains; floor sinks and drains
serving foodservice equipment; duct and equipment
supports, and penetrations and all other items and
accessories.
QUALITY CONTROL
A.
It is the intention of the Project Architect that the
equipment provided herein shall harmonize in color and
finish even though provided by various manufacturers.
Colors and finishes will be selected by the Project
Architect.
1.10
NYCSCA
WARRANTY/GUARANTEE
A.
All equipment other than the following listed in this
Article shall be guaranteed for a period of one year
from the date of substantial completion
B.
Refrigeration Compressor Warranty: provide written
warranty signed by manufacturer agreeing to repair or
replace
compressors
that
fail
in
materials
or
workmanship
within
specified
warranty
period.
FOOD SERVICE EQUIPMENT 11400 - 14
05/15/15
DESIGN NO._____
Failures include,
following:
a.
b.
c.
but
are
not
limited
to,
the
Breakage
Faulty operation
Inability to maintain set temperature
Warranty Period: 5 years from the date of substantial
completion.
C.
Epoxy Coated Dunnage Racks and Wire Shelving: Ten years
minimum warranty against rust and corrosion from the
date of substantial completion.
D.
Exhaust Hood Fire Suppression System:
E.
1.
Installer of the fire suppression system shall
guarantee his or her workmanship for five (5)
years measured from the date after receipt of the
letter of approval from the New York City Fire
Department (FDNY) and the Authority.
2.
A similar five (5) warranty as expressed in D. 1
above will be secured from the fire suppression
manufacturer
against
defects
and
materials
failures.
3.
Installing contractor must provide the Authority
and NYC Department of Education (DOE) with an
extended contract agreement option for servicing
and maintaining the fire extinguishing system.
The agreement shall provide for the services for
carrying out the New York City Fire Department
(FDNY) mandated semi-annual inspection of the fire
suppression system.
If, at any time within this warranty period, any
equipment that is found to be faulty due to poor
workmanship, inferior or defective materials, replace
said pieces or correct each defective part at no cost
to the Authority and/or the NYC Department of
Education.
1.11 EXTRA MATERIALS
A.
NYCSCA
Exhaust Hood: Furnish the extra materials described
below that match products installed and that are
packaged with protective covering for storage and
identified
with
labels
describing
contents:
Two
complete sets of grease removal devices (extractor
removal tools) and “extractor inserts”
FOOD SERVICE EQUIPMENT 11400 - 15
05/15/15
DESIGN NO._____
B.
Ice maker (Self-contained Air Cooled): Furnish the
extra materials described below that match products
installed and that are packaged with protective
covering for storage and identified with labels
describing
contents:
Two
complete
sets
of
the
removable air cooled condenser filter.
C.
Walk-in Refrigerator/Freezer Panels: Furnish the extra
materials
described
below
that
match
products
installed and that are packaged with protective
covering for storage and identified with labels
describing contents: locking wrenches and snaps for the
walk-in panels.
D.
Furnish and deliver
Representative.
750
cards
to
the
Authority's
PART 2 - PRODUCTS
2.01
11
30
35
NYCSCA
LIST OF EQUIPMENT
1.
Sink
a.
Preparation Sink (One Compartment)
b.
Two Compartment Preparation Sink
c.
Pot Sink (Three-Compartment)
2.
Sanitizing Sink Heater
3.
Sink Agitator - Washer
4.
Exhaust Hood & Exhaust Hood Fire Suppression System
a.
Exhaust Hood (Ventilator)
b.
Exhaust Hood Fire Suppression System
5.
Shelving & Dunnage
a.
Wire Shelving (Storage Room)
b.
Dunnage Racks - Epoxy Coated (Wet Area)
c.
Dunnage Racks - Steel Wire (Dry Area)
6.
Tables
a.
Work Tables
b.
Cook's Table
c.
Table with Sink(s)
d.
Mobile Slicer Table
e.
Mobile Mixer Table
7.
High Pressure Spray Cleaner Power Washer (Hose Reel)
8.
Serving Counters, Mobile, Modular Type (Serving Line)
a.
Mobile Hot Food Counter
b.
Mobile Utility Counter
c.
Mobile Salad Counter
d.
Mobile Utility Counter
FOOD SERVICE EQUIPMENT 11400 - 16
05/15/15
DESIGN NO._____
e.
f.
9.
Water Dispenser
Milk Chest
Mobile Cashier Counter
NOT USED
10. Mixer
a.
Table Type
11. Food Processor
12. Slicer
13. Can Washer
14. Toaster
15. Pot Filler
16. Rack
a.
Mobile Pan Rack
b.
Mobile Pot Rack
17. Walk-in Refrigeration Equipment
18. Walk-in Refrigerator/Freezer Shelving
37
19. Reach-In Refrigeration Equipment
a.
Refrigerator - Reach-In
b.
Freezer - Reach-In
20. Refrigerated Preparation Tables
25
21. Ice Maker/Stainless Steel Storage Bin
22. Gas Heated Equipment
a.
Four Burner Range
b.
NOT USED
c.
Spreader Plate
d.
Convection Oven
e.
Double Deck Oven
f.
Pressure Steamers
g.
Braising Pan, Tilting (Skillet)
23. Trough with Grating
24. Mobile Steamer/Holder Unit - Electric
25. Coffee Equipment
a.
Coffee Maker
b.
Coffee Warmer
26. Hot Cabinet, Electrically Heated, Mobile
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 17
05/15/15
DESIGN NO._____
27. Scale, Receiving
28. Time Card Recorder and Card Holding Rack
29. Can Crusher, Manual
30. Electric Can Opener
31. Detergent Storage Cabinet
32. Smallwares
a.
Stainless Steel Pans
b.
Stainless Steel Pans Covers
c.
Stainless Steel Perforated Pans
d.
Sheet Pans 18" x 26"
33. Miscellaneous Equipment
a.
Mop Rack
b.
Utensil Rack
c.
Corner Guards
34. Equipment for Temporary Kitchens (Electric)
a.
Convection Oven
b.
Hot Plate
35. Equipment for Temporary
Elsewhere) (Gas))
a.
Two Burner Gas Range
36
Kitchens
((Not
Specified
36. Self-Serve Salad Bar.
37. Paper Towel Dispenser next to hand sink(s).
2.02
MATERIALS
A.
NYCSCA
Metals
1.
Stainless-Steel: ASTM A240, type as indicated
(Type 304 or 316). Finishes: concealed surfaces:
No. 2; exposed surfaces: No. 3 or 4
2.
Carbon-Steel: ASTM A1008, cold-rolled sheets;
commercial quality; with oiled, exposed matte or
powder-coat painted finish.
3.
Galvanized
Steel:
ASTM
A653,
G90
coating
designation; commercial-quality, cold-rolled steel
that is zinc coated by the hot-dip process and
chemically treated.
4.
Zinc-Coated Steel Shapes: ASTM A36, zinc coated
according to ASTM A123.
FOOD SERVICE EQUIPMENT 11400 - 18
05/15/15
B.
DESIGN NO._____
5.
Steel Structural Members: Hot rolled or cold
formed, carbon steel unless stainless steel is
indicated.
6.
Galvanized
coating.
7.
Aluminum:
ASTM
B209/B221
sheet,
plate
and
extrusion alloy, temper and finish as determined
by manufacturer, except 0.40 mil natural anodized
finish on exposed work unless another finish is
specified.
2.
A123
hot
dipped
zinc
Public Health and Safety Requirements:
a.
Sealant is certified for compliance with NSF
standards for end-use application indicated.
b.
Washed and cured sealant complies with the
FDA's regulations for use in areas that come
in contact with food.
Cylindrical Sealant Backing: ASTM C1330, Type C,
closed-cell polyethylene, in diameter larger than
joint width.
C.
Gaskets:
NSF
certified
for
end-use
application
indicated; of resilient rubber, neoprene, or PVC that
is
nontoxic,
stable,
odorless,
nonabsorbent,
and
unaffected by exposure to foods and cleaning compounds
and passes testing according to UL 710.
D.
Plastic Laminate: Complying with NEMA LD 3 and NSF 35;
NSF certified for end-use application indicated; smooth
texture; and easily cleanable.
FABRICATION
A.
Acoustical Isolation
1.
NYCSCA
ASTM
Elastomeric Joint Sealant: ASTM C920; silicone or
urethane.
Type
S
(single
component),
Grade
NS
(nonsag), Class 25, Use NT (nontraffic) related to
exposure, and Use M, G, A, or O as applicable to joint
substrates indicated.
1.
2.03
finish:
Sound deaden underside of metal work surfaces,
including sinks, work tops, tables, drainboards,
back counter and similar units with a coating of a
NSF approved sound deadening material with an
aluminum finish. Sound deadening shall be applied
to fixtures after tops have been completely
fabricated.
FOOD SERVICE EQUIPMENT 11400 - 19
05/15/15
DESIGN NO._____
2.
B.
Structural Framing: minimum 1" pipe size or tube
members, with mitered and welded joints and gusset
plates ground smooth or 1½" x 1½" x 1/8" thick
stainless steel angles for exposed framing and 1½" x
1½" x 1/8" thick galvanized steel angle for concealed
framing.
1.
C.
NYCSCA
Hold coating back 3" from sanitary edges which are
open for cleaning.
Provide 14 gauge stainless steel for exposed
framing
and
galvanized
steel
for
concealed
framing.
Enclosures General
1.
Provide enclosures including panels housing and
skirt for service lines, mechanical and electrical
devices and secondary enclosures for equipment
items where indicated and where required for
compliance with governing regulations and NSF
Standards. Otherwise, fabricate and/or manufacture
each item to be as open as possible for ease of
cleaning.
2.
Where equipment is exposed to view, provide
enclosure for service lines, operating components,
and mechanical and electrical devices.
3.
Enclosure joints shall be sealed to prevent vermin
infestation.
D.
Cap exposed fastener threads, including those inside
cabinets,
with
stainless-steel
lock
washers
and
stainless-steel nuts.
E.
Remove burrs from sheared edges of metal work, ease the
corners and smooth to eliminate cutting hazard.
F.
Welding shall be done with rod of same material and
full penetration in the entire length of the joint.
Welds shall be flat without buckles, voids or
imperfections.
All welds shall be ground flush with
adjacent surfaces, conditioned to eliminate dangerous
surfaces.
All shear cuts or bends that tend to open
the surface of the metal shall be rewelded, ground and
polished.
All edges are to be ground and filed to
eliminate sharp or rough edges.
G.
Edges and Backsplashes: Provide equipment edges and
backsplashes
indicated
complying
with
referenced
SMACNA standard, unless otherwise indicated.
FOOD SERVICE EQUIPMENT 11400 - 20
05/15/15
DESIGN NO._____
H.
Legs: 15/8” O.D. #16 gauge type 304 stainless steel
tubing.
Legs shall be fitted at top with fully
enclosed stainless steel sanitary gussets welded to
underside of tables, to reinforcing channels, and/or
underside of sinks and at bottom with stainless steel
adjustable flanges or bullet feet.
Refer to the
Drawings Details.
The number of legs to be provided
shall be four (4) for table length less than 72" and
six (6) for table length ranging from 72" to 120".
I.
Feet shall be stainless steel adjustable bullet or
flanged fully enclosed tightly fitting the leg.
Provide 1" up and down adjustment from the central
position without exposing any threads. Adjustments are
to be easily made by hand without the use of tools.
Where flanged feet are specified, provide stainless
steel flanged feet, which can be securely fastened to
floor
with stainless steel bolts. Where mobile
equipments are specified, provide caster instead of
feet.
J.
Casters shall be heavy duty, ball bearing, swivel type
with non-marking rubber tread; 5" diameter wheel;
polyurethane tires unless otherwise specified. Provide
casters with locking type brakes when casters with
brakes are specified.
Unless equipment item is
equipped with another form of all-around protective
bumper, provide circular rotating bumper above each
caster.
K.
Deck-Mounted Overshelves: 12" wide, 16-gauge stainless
steel, solid or louvered with sanitary rolled edges on
all four sides and supported on stainless steel posts
or tubing mounted on the tables or sinks. Louvered or
Slotted: 2” x 8” slots with rounded ends, spaced 4” on
center.
Refer to the Drawings Details.
The working
surface of the bottom overshelf shall be 54" above the
finished floor unless otherwise shown on the Drawings.
L.
Wall-Mounted Shelves: 12" wide, 16-gauge stainless
steel, solid or louvered. All corners shall be coved,
welded, ground smooth and polished. Louvered or
Slotted: 2” x 8” slots with rounded ends, spaced 4” on
center Refer to the Drawings Details. The working
surface of the bottom overshelf shall be 54" above the
finished floor unless otherwise shown on the Drawings.
1.
NYCSCA
Secure each bracket to wall with stainless steel
bolts anchored securely by means of toggle devices
or expansion shields, whichever is best suited to
wall construction.
Maximum wall bracket spacing
shall be 48" between brackets.
FOOD SERVICE EQUIPMENT 11400 - 21
05/15/15
M.
NYCSCA
DESIGN NO._____
2.
Shelves shall be set 3" away from wall and be
bolted to brackets with countersunk stainless
steel bolts, lockwashers and C.P. brass cap nuts.
3.
Enclose ends of shelves full width of
bottom, fully welded, ground and polished.
shelf
Sinks
1.
Fabrication: 14-gauge stainless steel fully welded
one-piece construction, sound deadened; double
wall partitions between compartments with radius
rounded tops that are welded integral with sink
body. Front and ends shall be extended 3",
measured at sink edge and rolled on a diameter of
1½", 180o. All bottom corners shall be fully coved
and sloped to assure drainage to the waste outlet.
2.
Wastes: 2" chrome plated cast brass or bronze,
twist
or
rotary-handle
waste
assembly
with
stainless-steel strainer plate and chrome plated
brass connected overflow; overflow fitting: 1¼"
stainless steel strainer on the sink interior at
the rear and connected to the waste outlet.
3.
Drainboards welded integrally to sink to form onepiece construction; same material and finish as
sink; pitched to sink.
Drainboards Underbracing: 1" x 4" x 1" channels of
14 gauge stainless steel. Bracing shall be welded
to the underside of fixtures in a manner suitable
to seal out vermin and also to create a noise
deadening top surface. All channels shall extend
the full length and depth of fixtures and shall be
so positioned that no dimension exceeds 30" in any
direction.
4.
Legs: 15/8" OD, 16-gauge stainless steel with
stainless-steel gusset and adjustable bullet feet.
Worktables with sinks, pot sinks and preparation
sinks shall be provided with flanged feet anchored
to the floor.
5.
Back Splash: Sinks and drain boards adjacent to
walls or adjoining equipment shall have 10" high
splashbacks, level and continuous, not following
the pitch of drain boards. Openings for hot and
cold faucets shall be cut into the splashback.
6.
Cross Bracing: 1¼" OD, minimum 16-ga stainless
steel.
FOOD SERVICE EQUIPMENT 11400 - 22
05/15/15
DESIGN NO._____
7.
Sinks set into counter or table tops shall be
constructed of same gauge and material as
specified for counter top as follows:
a.
Top
perimeter
of
each
sink
shall
be
integrally welded to edge of opening in table
or counter top. Table or counter top shall
be die-punched to receive faucets.
b.
Sinks shall have vertical and horizontal
corners rounded on a 1" radius, with bottoms
pitched to a 2" waste outlet. Sinks shall be
finished the same as table or counter tops.
8.
Water inlets shall be located in all instances
above the positive water level to prevent
siphoning of liquids into the water system.
9.
Faucets: Polished chrome plated cast brass body 8”
c/c adjustable faucet with swing spout or nozzle,
separate lever type hot and cold water handles
indexed to indicate type of water it will supply;
as manufactured by T&S Brass and Bronze Works,
Inc; Zurn Industries, Inc., Commercial Brass
Operation;
Fisher
Manufacturing
Company
or
Component Hardware Group, Inc (CHG)
Preparation Sink (One Compartment):
(Sink size: 24”L x 24”W or 27”W x 14”D)
Faucet with 12" swing spout or nozzle; 1/2” NPT
inlets:
Backsplash:
T&S Brass and Bronze Works, Inc. Model #B-0231
Zurn Model #Z842H1-15F-HCT
Component Hardware Group, Inc (CHG) Model #KN548112
Fisher Manufacturing Company Model #3253
Deck:
T&S Brass and Bronze Works, Inc. Model #B-0221
Zurn Model #Z871H1-HCT
Component Hardware Group, Inc (CHG) Model #KN618112
Fisher Manufacturing Company Model #3313
Cook's Table with one sink, Table with sink (s):
(Sink size: 20”L x 20”W x 10”D or smaller)
Faucet with 8" swing spout or nozzle; 1/2” NPT
inlets:
Backsplash:
T&S Brass and Bronze Works, Inc. Model #B-0230LN/060X
Zurn Model #Z842G1-HCT
Component Hardware Group, Inc (CHG) Model #KN548108
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 23
05/15/15
DESIGN NO._____
Fisher Manufacturing Company Model #3251
Deck:
T&S Brass and Bronze Works, Inc. Model #B-0220LN/060X
Zurn Model #Z871G1-HCT
Component Hardware Group, Inc (CHG) Model #KN618108
Fisher Manufacturing Company Model #3311
Two
Compartment
Preparation
Sinks
shall
be
provided with one (1) 12” swing spout type faucet
and vandal-resistant four-arm handles indexed.
(Each Compartment Sink (24”L x 24”W or 27”W x
14”D)
Pot Sink Units with two (2) 12” swing spout type
faucet with 3/4” NPT inlets and vandal-resistant
four-arm handles indexed.
Backsplash:
T&S Brass and Bronze Works, Inc. Model #B-0290
Zurn Model #Z842H2-HCT
Component Hardware Group, Inc (CHG) Model KN348012
Fisher Manufacturing Company Model #5412
Deck:
T&S Brass and Bronze Works, Inc. Model #B-0293
Zurn Model #Z871H2-HCT
Component Hardware Group, Inc (CHG) Model KN348012-MK
Fisher Manufacturing Company Model #5312
N.
Stainless Steel Table: Fabricate with reinforced tops,
legs, and reinforced undershelves or cross bracing.
Refer to the Drawings Details.
1.
NYCSCA
Top shall be constructed of 14-gauge, type 304
stainless steel.
All tops shall be inverted “V”
marine edge or box marine edge on all exposed
sides.
Where tables are placed against building
walls and abutted with equipment over 34" high,
they shall be turned up in back 6", returned 1"
diagonally with all exposed ends welded closed.
Corners shall be rounded or "bull-nose".
Top
shall be reinforced 1½" x 1½" x 1/8" galvanized
iron angle framework reinforcing, full perimeter
of underside of top, with cross angles every 30"
or less and sound deadened. Reinforcing shall be
secured to the underside of the top with stud
welds, lockwashers, and speed nuts in a verminproof manner. Underbracing shall be provided and
shall be 1" x 4" x 1" channels of 14 gauge
stainless steel. Bracing shall be welded to the
underside of fixtures in a manner suitable to seal
out vermin and also to create a noise deadening
top surface. All channels shall extend the full
FOOD SERVICE EQUIPMENT 11400 - 24
05/15/15
DESIGN NO._____
length and depth of fixtures and shall be so
positioned that no dimension exceeds 30" in any
direction.
2.
Legs: 15/8" OD, 16 gauge stainless steel tubing
welded
into
fully
enclosed
stainless
steel
sanitary gussets with stainless steel adjustable
bullet or flanged feet.
3.
Undershelves: 16-gauge stainless steel welded to
legs 10" off finished floor.
4.
Cross Bracing: 1¼" OD, minimum 16-ga stainless
steel.
O.
Drawers shall be of the telescoping slide type with
completely enclosed 16 gauge stainless steel housing.
Provide drawers with inside liner (drawer pan) to be
removable without untracking, polished finish, all
stainless steel construction with coved corners and
top edges flanged out to set into a 16 gauge stainless
steel track and housing combination. The housing
combination shall operate on a 16 gauge stainless
steel outside locking track. The drawer front shall be
double wall type construction filled with an approved
sound deadener within.
Front panel shall include
full-grip pull handles and cylinder lock assembly with
keys. Drawer slides: NSF listed; stainless steel full
extension; slides and rollers easily removed; includes
ball bearing assemblies; retainer plates keep slides
in position even when drawers are removed; positive
stops. Below specified drawer, there shall be an NSF
approved 21" long x 24" wide x 1" thick, white
thermoplastic carving board.
Boards manufactured by
John Boos Co. shall fit into stainless steel "Z"
slides.
P.
Sink Drain Tray: To fit within sink opening; perforated
with 3/8" holes at 2" o.c.; and with turned down edges
and two recessed handles. Refer to the Drawing Detail.
Q.
Provide Pot Sink Heater Insert. Insert shall fit within
the pot sink rinse inside the 27”x27”x16” compartment;
Insert: perforated with 3/8" holes at 2 " o.c.; and
with stainless steel cool touch handles. Refer to the
Drawing Detail.
R.
Utensil Rack
1.
NYCSCA
Pot Rack (Cook’s Table): Rack to measure 2 feet
less than Cook's Table x 24" wide, with top bar
set 7' 6" above finished floor.
FOOD SERVICE EQUIPMENT 11400 - 25
05/15/15
DESIGN NO._____
Description: Wall mounted or Ceiling hung; bar
type securely welded together and fitted with the
specified hooks.
Construct rack of 2" x 1/4” stainless steel flat
bar with upper bar having ends rounded.
Provide
polished die-formed stainless steel sliding double
prong pot hooks spaced 6” on centers.
Ceiling Hung: Support rack from slab or joists
above with 2" x 1/4” stainless steel flat bars
fully welded to rack, anti-sway braced above
finished ceiling, and trimmed at ceiling with 4”
dia. #16 ga. stainless steel escutcheon plates.
Table mounted: Support rack from table with 15/8”
O.D. S/S tubular post. The S/S tubular post
support shall extend through table top and shall
be secured to the S/S undershelf.
Construct as shown on Detail Drawings with the
height specified.
NSF-Certified
2.
2.04
S.
Corner Guards: Protective vertical corner guards on all
wall ends, corners and columns. Corner guards shall be
constructed of #16 gauge polished stainless steel with
rounded corner edges. Refer to the Drawings Details.
Secure to wall and seal all exposed edges to walls,
columns, etc. with an approved silicone sealant.
T.
Back Counter: Top shall be constructed of 14-gauge,
type 304 stainless steel with inverted “V” edges; 6”
backsplash at rear and sides; hinged door with locks
all as shown on the Drawing Detail.
Body shall be constructed of 18 ga S/S except top; 16
ga S/S adj. intermediate and fixed bottom shelf; 14 ga
S/S base-front and all exposed ends; 18 ga S/S double
pan hinged door with locks.
Double pan hinged doors shall be constructed of 18
gauge stainless steel exterior and interior, with all
corners welded and insulated with an approved sound
deadener
material
within.
Hinges,
catches,
door
handles and locking devices shall be provided as
hereinafter specified.
HANDLES, BRACKETS, LOCKING DEVICES AND HARDWARE
A.
NYCSCA
Mixer Table: Constructed of 15/8” dia #16 ga
stainless steel tubing with stainless steel rods
welded to post. The S/S tubular post support shall
extend through table top and shall be secured to
the S/S undershelf.
Construct in accordance with the Drawing Details.
Wherever equipment is provided with handles, knobs,
hinges, brackets, or other miscellaneous hardware, all
shall be either satin finish chrome plated or stainless
FOOD SERVICE EQUIPMENT 11400 - 26
05/15/15
DESIGN NO._____
steel except as otherwise specified.
shall be of the full-grip type.
2.05
2.06
All pull handles
B.
All sliding and hinged doors in cabinets, back
counters, refrigerators, storage bins etc. and all
drawers in tables shall be provided with extra heavyduty security type locking devices of cylinder type,
chrome plated. All drawers' locks shall have the same
combination and provide a total of 6 C.P. brass keys
with metal tags, stamped "NYC DOE" and also with the
following letters "KT" for Kitchen Tables and Pupils'
Serving Unit Tables.
The Authority shall verify the
keying of all locks.
C.
All stainless steel hinged doors shall be provided with
stainless steel lift-off type hinges and adjustable
tension type catches.
Each shall be fully mortised
into doors and corresponding mullions to create a
flush, clean appearance.
SHOP PAINT AND COATING
A.
Provide the types of painting and coating materials
which after drying or curing are suitable for use in
conjunction with food service, and which are durable,
non-toxic, not dusting, non-flaking, mildew resistant
and comply with Government Regulations for food
service.
B.
Primer Coating for Metal: Type suitable for baking.
C.
Enamel for Metal: Synthetic type suitable for baking.
D.
Galvanized iron shall be cleaned, degreased, and coated
with 2 coats as specified in Section 09900: Painting,
with paint material suitable for intended use.
Adequate drying period shall be allowed between
application of first and second coat.
SHOP JOINTS
A.
Shop joints shall be butt welded with joints ground
smooth, presenting a uniform one-piece construction.
Butt joints made by spot welding or riveting straps
under seams filled with solder and then ground will
not be acceptable
PART 3 - EXECUTION
3.01
INSPECTION
A.
NYCSCA
Prior to all work, examine all areas prepared by others
to receive Work of this Section. Notify other trades
of unsatisfactory locations and dimensions of their
FOOD SERVICE EQUIPMENT 11400 - 27
05/15/15
DESIGN NO._____
work, and of unsatisfactory conditions for
installation of the Food Service Equipment.
B.
3.02
3.03
Do not proceed with fabrication and installation until
unsatisfactory dimensions and conditions have been
corrected.
GENERAL
A.
Silver paint and/or silver silicone shall not be used
to hide burns or imperfections.
B.
Solder shall not be used to fill in pits or crevices in
stainless steel or to fill in the corners of same.
C.
Finished Ends and Backs: Equipment, fixtures, splashes,
shelves, and all other items and accessories shall
have finished closed ends and backs of the same
material and finish when exposed to view.
Finished
backs
shall
be
made
removable
with
concealed
fastenings when enclosing area contains electrical or
mechanical services or any other maintenance or repair
requirements.
D.
General Contractor shall leave openings for the entry
of all equipment including unusually large size that
would not normally pass through finished openings or
door bucks and close the openings thereafter.
INSTALLATION
A.
The installation and erection shall be performed under
the supervision of the Kitchen Equipment Subcontractor
and Manufacturer in strict accordance with the
specifications, manufacturer's written instructions,
and all the Drawings.
B.
Do not set food service equipment in place until after
Quarry Tile floor has been acid washed and sealed.
C.
Complete equipment assembly where field assembly is
required.
D.
NYCSCA
proper
1.
Provide closed butt and contact joints that do not
require filler.
2.
Grind field welds on stainless-steel equipment
smooth, and polish to match adjacent finish.
Install
equipment
with
access
and
maintenance
clearances that comply with manufacturer's written
installation
instructions
and
requirements
of
authorities having jurisdiction.
FOOD SERVICE EQUIPMENT 11400 - 28
05/15/15
DESIGN NO._____
E.
Cover and protect the exposed surfaces of all the
equipment in a manner that shall preclude injury to
the finish by absorption of oil, grease, chemicals,
etc., contact from tools and machinery, and from all
other causes which may be incidental to operations
performed in the area.
F.
Install joint sealant in joints between equipment and
abutting surfaces with continuous joint backing,
unless
otherwise
indicated.
Produce
airtight,
watertight, vermin-proof, sanitary joints.
NYCSCA
1.
Where stainless steel equipment abuts other
stainless steel equipment, silver silicone may be
used.
2.
If joints exceed a 3/8" gap but not more than 3",
Provide stainless steel trim strips to seal and
then apply silicone.
G.
All methods of installing, mounting
equipment
provided
hereunder
shall
applicable NSF standards.
and securing
comply
with
H.
Fixtures intended to be 3" or more away from wall shall
not be trimmed or sealed.
I.
Repair
adjacent
surfaces
damaged
by
improper
installation to the satisfaction of the Authority.
J.
Set each item of nonmobile and nonportable equipment
securely in place, level and adjust to correct height.
Anchor to supporting structure where indicated and
where required for sustained operation and use without
shifting or dislocation.
Conceal anchorages where
possible. Adjust counter tops and other work surfaces
to level tolerance of 1/16" maximum offset, and
maximum variation from level or indicated slope of
1/16" per foot.
Where indicated, or required for
safety of equipment operator, anchor equipment to
floor or wall.
Where equipment is indicated to be
anchored to floor, provide legs with S/S adjustable
bullet or flanged feet as specified.
Flanged feet shall be anchored to the floor using
stainless steel bolts and anchors bolts or anchors.
Predrill floor for installation of bolts or anchors.
Waterproofing of the floor shall be maintained.
K.
Cut-Outs: Provide cut-outs in food service equipment
where required to run plumbing, electric or gas lines
through equipment for final connections.
All such
penetrations shall be fitted with rubber grommets to
protect these service lines.
FOOD SERVICE EQUIPMENT 11400 - 29
05/15/15
DESIGN NO._____
L.
Install all equipment level and plumb, according to
manufacturer's written instructions and requirements
of authorities having jurisdiction. The installation
location must allow adequate clearances for servicing
and proper operation.
Cooking equipment: Maintain a minimum of 6” clearance
from unit’s control panel to any heat producing
equipment.
Cooking Equipment shall have the following minimum
clearances:
Four Burner Range: 6” back, 6” side with oven, 10” at
side to wall allowing space for the pot filler.
Convection Oven: 6” back, 6” at each side, 6” clearance
from unit’s control panel to any heat producing
equipment.
Double Deck Oven: 6” back, 6” at each side, maintain 6”
clearance from unit’s control panel to any heat
producing equipment.
Pressure Steamer: 12” back, 6” at each side except
allow 12” on the control side.
Braising Pan, Tilting (Skillet): 12” back, 6” at each
side, 12”-16” for service on the side with the
controls and 6” for the faucet at the right or left
side as determined by the location of the faucet.
M.
Pressure Steamer: Provide steam pressure
valves as required for steam operated units.
N.
Mobile Steamer: Allow 6" between ranges and other hot
surfaces side as shown.
Locate unit on a floor
surface that is flat and level. Provide receptacle of
the correct voltage, amperage that is properly
installed and grounded. Steamers should be plugged to
an individual branch circuit. Coordinate with the
Electrical Contractor.
O.
All troughs and drains related to steamers, tilting
braising pans, and all other items and accessories
must be positioned in such a manner so as to fall
within the pour pattern required.
Kitchen Equipment
Subcontractor
to
coordinate
with
all
applicable
trades.
P.
Installation of Exhaust Hood
NYCSCA
reducing
1.
Install hood(s) level and plumb.
2.
Install hood(s) and associated services with
clearances and access for maintaining, cleaning,
and servicing hood(s), grease removal devices, and
fire-suppression
systems
according
to
manufacturer's
written
instructions
and
requirements of authorities having jurisdiction.
FOOD SERVICE EQUIPMENT 11400 - 30
05/15/15
Q.
DESIGN NO._____
3.
Securely anchor and attach items and accessories
to walls, floors, or bases with stainless-steel
fasteners, unless otherwise indicated.
4.
Install hood(s) to operate free from vibration.
5.
Install trim strips and similar items requiring
fasteners in a bed of sealant.
Fasten with
stainless-steel fasteners as per manufacturer's
written instructions.
6.
Install lamps, with maximum recommended wattage,
in equipment with integral lighting.
7.
Duct Connections: Weld exhaust-duct and collar
connections with continuous liquid tight joint
from the exhaust hood to the duct.
8.
If the hood requires any welding in the field
(internal and/or external), weld all seams and
joints with continuous liquid tight welds. Nonliquid tight welds (tack weld, spot weld, etc.)
are not acceptable.
Hood shall be installed so
that grease cannot collect in any portion thereof.
No interior and/or exterior gaps and/or holes of
any size will be accepted anywhere.
9.
Light switch shall be mounted next to the exhaust
hood fan switch where shown on the Electrical
Drawings or where directed by the Authority.
Interlock exhaust fan with the appliances under
the hood. Interlock exhaust fan with firesuppression system to operate fan during firesuppression-agent
release.
Coordinate
with
Electrical.
Installation of Exhaust Hood Fire Suppression System.
1.
The installation of the hood
system shall be performed by
Suppression Installer.
2.
File for and obtain in a timely manner all N.Y.C.
approvals required for installation of the fire
suppression system.
The procedures shall be as
follows:
a.
NYCSCA
fire suppression
a Licensed Fire
Engage the services of a Licensed Architect
or Professional Engineer to prepare all the
required and related documents including
schematic drawings and to submit all the
required and related documents to the NYC
Fire Department for approval.
FOOD SERVICE EQUIPMENT 11400 - 31
05/15/15
NYCSCA
DESIGN NO._____
b.
Obtain
the
approval
of
the
NYC
Fire
Department under a separate application.
c.
With
the
approval
from
the
NYC
Fire
Department,
file
the
same
plans
and
application forms, and all other additional
forms, related and required documents for
approval to the Authority’s Building Code
Compliance (BCC) unit.
d.
Upon approval from the BCC, obtain a permit
from BCC to start the work.
e.
BCC shall then issue the permit
Kitchen Equipment Subcontractor.
f.
Upon completion of the work, schedule and
conduct the inspection and acceptance test of
the fire suppression system with the NYC Fire
Department.
Prepare and obtain a letter of
approval.
g.
Schedule and conduct the inspection and
acceptance test of all other related and
required gas equipment and apparatus along
with
all
other
related,
required
and
necessary items and accessories.
Schedule
all tests with the Authority’s Construction
Inspection Division (CID).
h.
Obtain letters of approval from the NYC Fire
Department and all the required approvals
from BCC.
i.
With the NYC Fire Department's approval and
all BCC approvals, obtain all final documents
relating to the fire suppression system.
j.
Pay all fees.
to
the
3.
Gas valve and piping shall be tested in accordance
with approved Department of Buildings (DOB)
testing procedures per Memorandum dated February
1975.
4.
The installation of the gas valve and piping shall
be performed by a New York City licensed plumber
under plumbing work permit obtained on the DOB
Fire Protection Application.
5.
The wiring of the device used for the connection
to the Fire Alarm Control Panel shall be by the
Electrical Subcontractor.
FOOD SERVICE EQUIPMENT 11400 - 32
05/15/15
DESIGN NO._____
R.
Installation Requirements for Reach-In Refrigerator and
Freezer: Bottom of unit shall be set on finished floor
at location shown on the Drawings. Provide approved
method to attain a fully leveled base under each unit.
Install the electric outlet box (receptacle) a minimum
of 78” above finished floor (AFF). Match plug and
receptacle type for final connection. Coordinate with
the Electrical Contactor.
Verify that the Reach-In
Refrigerator
and
Freezer
electrical
connection
(receptacle) is installed at the required height prior
to the installation of the wall ceramic tile finish.
37
S.
Install refrigerant piping in accordance with the
manufacturer’s written instructions, ASHRAE 15 and
Section 15510: HVAC PIPING. Insulate according to
Section 15512: PIPING INSULATION (HVAC). Arrange
refrigerant piping to return oil to compressor. During
evacuation procedures, use equipment designed to
recover and allow recycling of the refrigerant.
All
refrigerant piping exposed to possible damage shall be
protected and/or enclosed in corrosion-resistant pipe
or jacket, in accordance with the manufacturer’s
instructions, to prevent damage to piping or pipe
insulation or injury to people, and to permit
replacement if necessary.
T.
Installation Requirements for Ice Maker/Storage Bin
(self-contained air cooled): Bottom of the unit shall
be set on finished floor at location shown on the
Drawings. Level the unit to assure that the bin door
closes and seals properly. Use a level on top of the
bin. Adjust the base of each foot as necessary to
level the unit. Provide access for service. The
location shall not be near heat-generating equipment.
Install shut-off valve and the specified filtration
equipment on the water supply line. Special attention
shall be given to the prevention of back siphonage by
using appropriate device on the water line. Ice maker
and storage bin require indirect connection (IW). They
shall be drained through an air gap, not with a direct
connection to the sewer.
Ice Maker drain and bin
drain shall be piped separately to a floor drain.
Extend the drain lines accordingly. The floor drain
shall be large enough to accommodate drainage from all
the drain lines.
Clean the air cooled condenser
filter before initial operation.
Electrical: Power wiring and all the required and
necessary
accessories
shall be provided
by the
Electrical Subcontractor. Follow all applicable NYC
codes and regulations.
U.
Installation Requirements for Water Dispenser: Place
unit where shown on the Drawings.
Provide approved
method to attain a fully leveled unit.
Leave
25
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 33
05/15/15
DESIGN NO._____
sufficient air space (6”) on sides for proper airflow
and efficient operation.
V.
All wall mounted fixtures and ceiling penetrations must
be sealed to tile wall and metal panel unit with an
approved silicone sealant.
W.
Liquid soap and Single-fold paper towel dispensers must
be installed above all hand sinks (Kitchen Lavatories)
to meet DOH code.
X.
Serving Line: Install the receptacle supplied by the
manufacturer at the beginning of the serving line as
shown on the Drawings.
Y.
General Contractor, Mechanical Subcontractor, Plumbing
Subcontractor and Electrical Subcontractor to insure
all equipment runs above finished ceiling do not
interfere with any ceiling hung equipment specified
and shown on the Drawings.
Z.
Provide a continuous coved bead of clear silicone
caulking to seal joints of all fixed equipment setting
directly
against
wall
surfaces,
such
as,
at
backsplashes on work tables, pot sinks, back counters,
and all other items and accessories.
AA. Install back counter and similar equipment on bases in
a bed of sealant and secure to floor with lag screws
and expansion shields.
3.04
INSTALLATION OF WALK-IN REFRIGERATION EQUIPMENT
A.
Assemble
walk-in
units
and
install
refrigeration
equipment as described in the respective manufacturer's
instructions. Make panel joints tight and seal all
panel penetrations to prevent condensation or frosting.
B.
Erection Certification: The erection of the unit shall
be under the supervision of the Manufacturer's
Representative.
C.
3
Caulking at Floor: Exterior edges of unit which come in
contact with the tile floor shall be evenly and
completely caulked with approved caulking compound.
D.
Installation
Instructions:
A
complete
set
of
instructions covering both assembly of the walk-in and
installation
shall
be
supplied
along
with
the
electrical schematic drawing and refrigerant piping
diagram.
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 34
05/15/15
E.
20
DESIGN NO._____
Refrigeration System:
1.
Install refrigeration system in accordance with
the
manufacturer's
printed
installation
instructions. Allow ample room for servicing
condensing
unit,
evaporator
and
controls.
Installation procedures shall conform to NSF 7,
ASHRAE
15
and
all
applicable
codes
and
regulations. Equipment shall be properly leveled,
aligned, and secured in place in accordance with
manufacturer's instructions. Necessary supports
shall
be
provided
for
all
equipment,
appurtenances, and pipe as required, including
frames or supports for compressors and similar
items.
Foundation
drawings,
bolt-setting
information,
and
foundation
bolts
shall
be
furnished
prior
to
concrete
foundation
construction for equipment indicated or required
to have concrete foundations.
2.
Indoor Condensing Units shall be installed in a
ventilated space with air quantities recommended
by the Manufacturer. If the unit is located
outdoor, provide winter control, crankcase heater,
enclosed weatherproof housing and rail curbs.
Location shall be shown on the roof plan. All
steel components shall be coated with primer for
outdoor uses. Condensing Unit shall include the
specified compressor rack if shown on the Drawings
and/or indicated on the Equipment Schedule.
All the roof penetrations shall be coordinated
with the Roofing Subcontractor.
21
23
33
NYCSCA
3.
Mount evaporator on interior of walk-ins, suspend
from
the
ceiling
panels,
with
forced-air
discharged parallel to the ceiling.
Evaporators
more than 200 lbs. in weight each shall be hung on
rods from building's structural framing not from
Walk-In unit's ceiling panels. Suspend unit at a
3½” minimum distance below the ceiling panel and
12” away from the wall panel.
4.
Refrigeration piping between evaporator unit and
condensing unit assemblies and other accessories
and/or components shall be field installed and
tested before charging as specified in Section
15992: CLEANING AND TESTING (HVAC). Verify piping
requirements with manufacturers. Interconnecting
refrigerant lines shall be provided in accordance
with the manufacturer’s written instructions,
ASHRAE 15
and
Section
15510:
HVAC
PIPING.
Refrigerant
lines
shall
also
be
piped
in
accordance with practice as set forth in ASHRAE
Guide and Data Book.
Insulate all refrigerant
FOOD SERVICE EQUIPMENT 11400 - 35
05/15/15
DESIGN NO._____
lines located inside and outside the building in
accordance with Section 15512: PIPING INSULATION
(HVAC). On low temperature systems (freezers), the
time clock shall be located in a convenient
location determined by the Manufacturer outside of
the walk-in compartment. All work shall be done in
a workmanlike manner.
F.
5.
Drain lines: Provide suitable drain lines from all
evaporators and drain pans.
Drains shall be
trapped outside the walk-in.
All plumbing shall
be in accordance with NYC local codes.
6.
Each trade to provide penetrations at refrigerator
and freezer wall and ceiling panels to accommodate
electrical, refrigeration lines and drain lines.
All electrical penetrations to the ambient require
sealing fittings (“EY” seal off).
Responsibility
Slab Urethane
Subcontractor
Contractor.
supplied by the
for
installation
Kitchen Equipment
by
the
General
Walk-in prefabricated panels furnished and installed by
the Kitchen Equipment Subcontractor.
Refrigeration
line
Subcontractor.
hook-up
by
Kitchen
Outdoor Condensing Unit installation and
Kitchen Equipment Subcontractor.
Refrigeration Testing, Dehydration
Kitchen Equipment Subcontractor.
and
Equipment
hook-up by
Charging
by
Drain from each evaporator extended to floor drain by
Plumbing Subcontractor.
Rail Curbs to support roof mounted
provided by the General Contractor.
condensing
unit
Core drilled penetrations in floor or wall required by
the refrigerant and drain lines provided by the
General Contractor.
Sleeves through walls and roofs provided by the General
Contractor.
Fire Stop sealant provided by the General Contractor.
Roof penetrations are to be coordinated with Roofing
Subcontractor
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 36
05/15/15
DESIGN NO._____
Electrical Subcontractor and
make penetration and provide
utility lines and drain line
seal all penetrations in a
manner.
Plumbing Subcontractor to
sleeves through which the
will be installed and to
watertight and airtight
All wiring except power wiring to the evaporator and
condensing units, and lighting shall be by the Kitchen
Equipment Subcontractor including wiring of the unit
controller.
Power wiring to the evaporator and
condensing units, and lighting shall be by the
Electrical Subcontractor.
Electrician to seal all penetrations.
3.05
3.06
3.07
PENETRATIONS
A.
Where refrigeration lines and all other items and
accessories pass through slabs or fire rated walls,
the openings or sleeves through which these lines pass
shall be sealed in an approved manner with an approved
Fire Safety Material.
B.
The sealing of such openings shall be made using self
expanding fire retardant foam sealant as specified in
Section 07270: Firestopping.
C.
Utility Penetration: Each trade to provide penetration
to accommodate their respective work. Provide sleeves
and stainless steel escutcheon plates for each trade
to dress off utility penetrations. Each trade shall be
responsible for cutting the hole, provide the sleeve
and sealing of respective penetrations.
Penetrations
should be fire stopped when passing through fire rated
construction.
ASSISTANCE AND INSPECTION
A.
Provide assistance to the various trades in locating
sleeves and conduits through which the utility lines
are to be drawn and make necessary field inspections
to check the location of sleeves and conduits and
other conditions affecting the Food Service Equipment
relative to the space on which each piece of equipment
is to be located or its utility connections.
B.
Field inspections for this purpose shall be made before
finished floors are laid in order to make any
necessary relocation of utility sleeves or conduits.
FIELD QUALITY CONTROL AND TESTING
A.
NYCSCA
Do not start-up the Food Service Equipment until
service lines have been tested, balanced, and adjusted
FOOD SERVICE EQUIPMENT 11400 - 37
05/15/15
DESIGN NO._____
for
pressure,
voltage,
and
all
other
items,
accessories and considerations; and until water lines
have been cleaned and treated for sanitation. Before
testing, lubricate each equipment in accordance with
manufacturer's recommendations.
Test each item of
operational equipment to demonstrate that it is
operating properly, and that controls and safety
devices are functioning.
Before demonstration of the equipment to the operating
personnel, test through authorized service agencies,
all mechanical and electrical equipment provided
hereunder for operating efficiency and for conformance
to all requirements herein specified.
Repair or replace equipment which is found to be
defective including units which are below capacity or
operating with excessive noise or vibration.
B.
Equipment shall be tested under operating conditions;
where possible, all safety devices shall be tested
under simulated emergency conditions.
C.
Such testing shall include, but not be limited to:
D.
NYCSCA
1.
All valves, regulators, gauges, safety devices and
sensors.
2.
Factory interwiring and/or piping connections.
3.
Motor and pump rotations.
4.
Calibration of all thermostats, thermometers, heat
switches and temperature sensing controls.
5.
All heating
patterns.
6.
Calibration of all refrigeration systems.
7.
Pilot lights and gas pressures.
8.
Gaskets seals on all pressure vessels.
9.
Water level controls.
devices
for
hot
spots
and
heating
Walk-in Refrigerators and Freezers: After all lines are
connected,
the
entire
system
of
each
walk-in
refrigerator and freezer shall be leak tested,
checked, evacuated and charged with refrigerant in
accordance with Section 15992: CLEANING AND TESTING,
Refrigeration Systems - Testing, Dehydration and
Charging Article.
Do not use the compressor as a
vacuum pump.
All components and systems shall be
tested accordingly.
Any defective piece of equipment
or device shall be replaced or otherwise corrected and
FOOD SERVICE EQUIPMENT 11400 - 38
05/15/15
DESIGN NO._____
shall be re-tested until the equipment is in perfect
working order.
3.08
3.09
E.
Exhaust Hood: Inspect field-assembled components and
equipment
installation,
including
all
electrical
connections.
Test for proper operation.
Report
results in writing.
F.
Provide necessary technicians, materials, and equipment
required to conduct these tests.
G.
Remove malfunctioning units, replace with new units,
and retest as required and specified above.
DEMONSTRATING AND OPERATING INSTRUCTIONS
A.
After all equipment has been tested and found to be in
perfect working order, and before final acceptance of
the
installation,
demonstrate
and
instruct
the
operating personnel in the use and maintenance of all
equipment provided.
B.
Provide services of, and manufacturer's technical
representative
where
required,
to
instruct
the
designated
personnel
of
the
Authority
and
NYC
Department of Education, Office of SchoolFood (OSF) in
operation and maintenance of Food Service Equipment.
Schedule training with indicated personnel, provide at
least 10 days notice to the Authority of training
date.
As a part of the operating instructions, review data in
the operating and maintenance manuals, including
maintenance, emergency and cleaning procedures, and
procedures
for
obtaining
technical
assistance.
Demonstrate all phases of operation including start-up
and shutdown of all the equipment.
C.
Provide manufacturer-produced video training aids for
all equipment where available.
CLEANING AND PROTECTING
A.
NYCSCA
When all the work by this Contract, together with the
work of other trades has been completed, clean each
and every item of equipment so that all traces of
grease, stains, protective coatings, abrasive dusts,
markings, scratches, and other foreign matter are
completely removed. The cleaning process shall be one
which shall eliminate any further cleaning on the part
of the Authority with the exception of that which
would ordinarily be undertaken daily to maintain
accepted standards of sanitation and appearance.
FOOD SERVICE EQUIPMENT 11400 - 39
05/15/15
DESIGN NO._____
B.
At the end of each work day, remove all debris, empty
cartons, crates, and all other items and accessories,
from the work areas to a location on the premises
designated by the Authority for that purpose, and
leave work areas clean and orderly, ready for the
following day's work.
C.
After completing installation of equipment, repair
damaged finishes.
Clean and adjust equipment as
required to produce ready-for-use condition.
Protect
equipment
from
damage
during
remainder
of
the
construction period.
3.10
SPECIAL NOTES
A.
Equipment listed under "Schedule of Kitchen Equipment"
shall match in every respect all mechanical and
electrical requirements indicated on the Drawings.
B.
Dimensions given herein are approximate only, and in
all cases where equipment is intended to occupy fixed
locations and spaces, the physical conditions of the
building are to control the absolute sizes.
PART 4 - EQUIPMENT
4.01
GENERAL
A.
The basis-of-design for the food service equipment is
based on the product listed on the Equipment Schedule.
Any proposed substitution from the basis-of-design
shall meet specified requirements in each and every
respect and shall be by a manufacturer and product
listed herein.
B.
The approval of a product substitution that is not
listed herein shall be in accordance with the
following:
1.
Submit requests for substitution in accordance
with Section G01630 - Product Substitutions.
2.
If the technical data is determined to meet the
requirements of the specifications, it is required
that the below listed pieces of equipment that can
be delivered and plugged in undergo a 90-day test
period at a school selected by the NYC Department
of Education, Office of SchoolFood (OSF).
a.
NYCSCA
The following items require such a test
period: Wire Shelving, Dunnage Racks, High
Pressure
Power
Washer,
Mobile
Utility
Counter, Mobile Hot Food Counter, Mobile
Salad Counter, Mobile Cashier Counter, Milk
FOOD SERVICE EQUIPMENT 11400 - 40
05/15/15
DESIGN NO._____
Chest,
Mixer,
Food
Processor,
Slicer,
Toaster, Mobile Pan Rack, Mobile Pot Rack,
Reach-In
Refrigerator,
Reach-In
Freezer,
Refrigerated Preparation Tables, Electric
Steamer with Stand, Coffee Maker, Coffee
Warmer, Mobile Heated Cabinet, Scale, Manual
Can Crusher, Electric Can Opener, Detergent
Storage Cabinet, Smallwares and all other
items and accessories that do not necessitate
any labor except delivery and installation at
the designated area.
b.
3.
4.02
No Equipment shall be installed at the Project
Site until completion of the testing period and
approval of such by the Authority. The decision
for approval or rejection of a product option or
substitution shall rest solely with the Authority
and the NYC Department of Education, Office of
ScoolFood (OSF). The other types of Equipment not
listed above to undergo the test period will be
evaluated on a case-by-case basis within the sole
discretion of the Authority.
SINKS
A.
NYCSCA
At the test facility, the proposed vendor is
responsible for the following services:
Delivery and uncrating of proposed item,
removal, crating and protected storage of
existing item, setting in place and leveling
of proposed item, removal of proposed item at
end
of
test
period,
reinstallation
of
original item at completion of project, and
all other expenses. Such services shall be at
no
cost
to
the
Authority
and/or
NYC
Department of Education, Office of SchoolFood
(OSF).
Preparation Sink - One Compartment
1.
Length, height, width, overshelf and drainboards
shall be indicated on the Equipment Schedule
including backsplash, however the bowl measurement
shall be 24" long x 24" or 27” wide x 14" deep;
location shown on the Drawings. Sink shall comply
with general requirements of the Fabrication
Article. Refer to the Drawings Details.
2.
Smallwares: Sink Drain Tray shall comply with
general requirements of the Fabrication Article.
Refer to the Smallwares Schedule for the quantity.
3.
Plumbing Trim: one (1) 2" indirect waste to floor
sink and one (1) swivel spout faucet.
FOOD SERVICE EQUIPMENT 11400 - 41
05/15/15
B.
C.
NYCSCA
DESIGN NO._____
Preparation Sink – Two-Compartment
1.
Length, height, width, overshelf, backsplash and
drainboards shall be indicated on the Equipment
Schedule, however each bowl measurement shall be
24" long x 24” or 27" wide x 14" deep; location
shown on the Drawings. Sink shall comply with
general requirements of the Fabrication Article.
Refer to the Drawings Details.
2.
Smallwares: Sink Drain Tray shall comply with
general requirements of the Fabrication Article.
Refer to the Smallwares Schedule for the quantity.
3.
Plumbing Trim: two (2) 2" indirect wastes to floor
sink and one (1) swivel spout faucet. If the sink
is smaller than the one specified above, equip
sinks with one 1/2” NPT inlet faucet per sink bowl
unless otherwise indicated.
Pot Sink (3 Compartment Sink)
1.
Length, height, width, overshelf and drainboards
shall be indicated on the Equipment Schedule;
location shown on the Drawings. Two compartments
shall not be less than 27" long x 27" wide x 16"
deep with one compartment measuring 36" long x 27"
wide x 16" deep. Sink shall comply with general
requirements of the Fabrication Article. Refer to
the Drawings Details.
2.
The wash and rinse compartments may be manifolded
to one (1) floor sink. The sanitizing compartment
shall be independently drained to a floor sink not
routed through the grease trap.
3.
First Compartment (36" long x 27" wide x 16" deep)
shall be equipped with a sink agitator.
4.
The Sanitizing Third Compartment (27" long x 27"
wide x 16" deep) shall be equipped with an
electric booster heater for sanitizing.
5.
Pot Sink Heater Insert: Provide the pot sink
insert of the quantity indicated on the Smallwares
Schedule Article. Pot Sink Heater Insert shall
comply
with
general
requirements
of
the
Fabrication Article.
6.
Plumbing Trim: three (3) 2" indirect wastes to be
piped to floor sink and two (2) swivel spout
faucets.
FOOD SERVICE EQUIPMENT 11400 - 42
05/15/15
4.03
DESIGN NO._____
SANITIZING SINK HEATER
A.
Electric heater to maintain the final sanitizing rinse
temperature in the third compartment sink where shown
on the Drawings Details; complete with all internal
plumbing and wiring ready for external installation to
the bottom of sink. N.S.F. and U.L. approvals.
B.
The
heater
tank
shall
be
of
stainless
steel
construction and dual reservoir design; one reservoir
to contain a permanently submerged heating element,
the other to trap and collect soil which can be
emptied easily by a convenient drain.
C.
The heater shall be equipped with a low water cut-off,
on-off reset switch and indicator lights or gauge to
signal operating conditions.
D.
Provide unit with all stainless steel front, body and
base and a rinse temperature monitor and light that
indicates
when
water
reaches
the
sanitizing
temperature.
E.
Provide drain line to floor sink.
installation with Plumbing Subcontractor
F.
Sanitizing
cycle.
heater
shall
be
208
volts,
Coordinate
3
phase,
60
Manufacturer: Subject to compliance with specifications.
Hatco
4.04
NYCSCA
Model 3CS2-9B
SINK AGITATOR - WASHER
A.
Sink Agitator-Washing: Commercial fabrication heavyduty Hydro-Surge Washer designed for easy installation
into the side of the 36” compartment (wash/soak) 16"
depth pot sink where shown on the Drawings Details.
All bearing shall be permanently sealed. Unit shall
require
no
lubrication.
No
plumbing
connection
required.
B.
Circulates water at 500 gallons per minute with a motor
speed of 1725 R.P.M. Pump housing and removable intake
screen shall be stainless steel. Impeller shall be
composed of non-corrosive nickel-steel alloy.
Motor
shall be equipped with an automatic overload protector
to help prevent burnout. Power-on shall be activated
by a toggle switch located on the motor easily
accessible to the operator. Unit is Underwriters
Laboratories, Inc. LISTED.
FOOD SERVICE EQUIPMENT 11400 - 43
05/15/15
DESIGN NO._____
C.
Electrical:
120
Volt,
60HZ,
single
phase,
1/3
horsepower, direct-connected pump motor and impeller.
Unit shall be supplied with a 15 amp, 6 ft, 120 volt
cord, NEMA 5-15P.
Manufacturer: Subject to compliance with specifications:
Wells Manufacturing Co.
4.05
EXHAUST HOOD AND EXHAUST HOOD FIRE SUPPRESSION SYSTEM
A.
Type I Exhaust Hood (Ventilator)
1.
Ventilator: grease extractor type, UL and NSF
listed and labeled.
The length, width shall be
indicated on the Equipment Schedule and the height
shall be 24"; location shown on Drawings. The
dimension of the hood and the exhaust ducts shall
be checked at the site before fabrication.
The
bottom of the hood shall be not less than 6'- 6"
and not more than 7' above the finished floor.
2.
Hood shall be high velocity centrifugal grease
extractor with the air inlet opening parallel to
the cooking equipment being ventilated and sized
to operate at the air quantities and static
pressure shown on the Drawings.
3.
Hood shall contain removable "extractor inserts"
with a grease extraction efficiency of 90%.
Extractor
inserts
shall
be
constructed
of
stainless steel and shall contain full-length
horizontal self-draining baffles.
Extractor
inserts shall be constructed to fit in place
without
any
required
manual
adjustments.
Extractor inserts shall be easily removable for
periodic cleaning from the floor area immediately
in front of the equipment by utilizing an
extractor tool.
The grease collecting gutter at
the bottom of the extractor housing shall slope to
a removable stainless steel collecting container.
4.
Hood shall be of all stainless steel construction,
not less than 18 gauge, type 304.
All exposed
surfaces shall be a number 3 or 4 finish and nonexposed surfaces: No. 2 finish.
Weld all seams
and joints with continuous liquid tight welds
(internal and external). Non-liquid tight welding
(tack weld, spot weld, etc.) is not acceptable.
Hood shall be constructed and installed so that
grease cannot collect in any portion thereof. No
interior and/or exterior gaps and/or holes of any
size will be accepted anywhere.
22
NYCSCA
Model PW-106
FOOD SERVICE EQUIPMENT 11400 - 44
05/15/15
DESIGN NO._____
5.
Hood shall be equipped with all the necessary
number of stainless steel hanger brackets and
rods, to suspend the hood(s) from building joists,
at front and at rear and/or with continuous angle
at rear for attaching to the wall.
6.
Hood shall be provided with UL listed vapor proof,
grease proof and moisture proof fluorescent
fixtures and lamps with lenses sealed vapor tight
mounted at a maximum of 48" centers and prewired
to a single connection point.
Provide light
switch for mounting where shown on drawings.
7.
Hood built in multiple sections shall have a U.L.
Listed joint at section connections, shall be made
to appear as one hood with continuous capture and
shall be provided with junction boxes for
electrical field connections to a single point of
control.
8.
Hood shall be UL Listed under category "Exhaust
Hood without Fire Damper"
9.
Duct Collars: Minimum 18 gauge (same thickness as
hood), type 304, stainless steel, at least 6”
long, continuously welded to top of hood and at
corners or fabricate the stainless steel collar
with a minimum 1/2” wide duct flange.
10.
Provide all necessary trim of the same material
and finish of the hood to finish the unit in a
workman-like manner.
Trim shall include all
sectional removable panels (30" max. length)
between top of hood and finished ceiling on all
exposed sides and at ends.
Manufacturer: Subject to compliance with specifications:
ACCUREX LLC, A Greenheck Company
Model XCEW-NYCSCA
AquaMatic
Model AM-CND*NYCSCA
AVTEC Industries Inc.
Model AXWO-NYCSCA
Caddy Corporation of America
Model SHBC-NYCSCA
Captive-Aire
Model CND-NYCSCA
Duke Mfg Co./SOUTHERN ENGINEERING SYSTEMS Model HVX-NYCSCA
Gaylord Industries
Model GX2-ND-BDL-NYCSCA
Greenheck Fan Corporation
Model GCEW-NYCSCA
Halton Company/Ventmaster
Model CM-EXII-X-B-NYCSCA
B.
2
NYCSCA
Exhaust Hood Fire Suppression System: Wet-Chemical Fire
Suppression System: Pre-Engineered distribution piping
designed for automatic detection and release and
manual release of fire-suppression agent. Provide
connection
to
the
building
fire
alarm
system,
coordinate with Electrical. The contractor shall be
FOOD SERVICE EQUIPMENT 11400 - 45
05/15/15
DESIGN NO._____
responsible for all final connections and operation of
automatic shut-off devices.
NYCSCA
1.
System shall be of the fixed nozzle, wet chemical.
2.
Nozzles: Designed for the hazard to be protected.
Type:
Stainless
steel.
Provide
blow-off
protective cap to protect the nozzles.
3.
Provide stainless steel housing/enclosure with
cover for the regulating release mechanism, the
chemical storage agent tank and all other items
and accessories.
Cover shall be stainless steel
and shall contain an opening for visual status
indicator.
4.
System shall have full NYC MEA approvals or
Approved Agency Certifications and be so marked.
5.
All exposed piping shall be stainless steel or
chrome plated.
6.
The system shall be capable of manual and
automatic actuation. Automatic actuation shall be
initiated by separation of fusible links and
manual actuation by manual pull station (s). The
remote manual release shall be located in each
path of egress and shall be clearly labeled.
7.
Provide system along with all the necessary items
and mechanical cable actuated gas main valve. Gas
valve(s) shall be installed by a Licensed Plumber
provided by the Kitchen Equipment Subcontractor.
Refer to Section 15416: Gas Piping System for
valve installation.
8.
Wiring shall have color-coded, numbered terminal
blocks and grounding bar.
Spare terminals for
fire alarm, red pilot light to indicate fan
operation, and control switches shall all be
factory wired in control cabinet with relays or
starters.
9.
Provide double-pole, double throw microswitch(es)
(dry contact(s)).
This device shall be used to
connect to the building fire alarm system.
The
wiring of the device used for the connection to
the Fire Alarm Control Panel shall be the
responsibility of the Electrical Subcontractor.
Coordinate with Electrical.
10.
Provide the following with the fire suppression
system:
FOOD SERVICE EQUIPMENT 11400 - 46
05/15/15
DESIGN NO._____
11.
a.
Two demountable metal frames 8-1/2" by 11"
with glass face shall be secured to wall
outside
of
main
entrance
to
kitchen,
approximately 60" above floor, with 11" side
in the vertical position. Frames shall
contain the following information:
b.
Schematic drawing of hood and duct system in
building,
showing
location
in
building
outline, exhaust fan and duct riser.
c.
A list of operating instructions for exhaust
system requirements complete with blank
spaces for entering of dates of hood
cleaning.
d.
A chart for recording inspection history.
Provide one (1) school commercial cooking kitchens
purple dry chemical (Rated K) portable wall hung
fire extinguisher (for fighting oil, gas-type
fires in cooking kitchens). Unit shall be mounted
on the kitchen wall at a suitable location within
30 feet of cooking appliances, visible from hood
area. (Refer to Section 10522: Fire Extinguisher &
Cabinets)
Fire Extinguisher: Dry Chemical Type Purple K (For
Class K Fires) utilizing specially fluidized and
siliconized potassium bicarbonate dry chemical
Class B flammable liquids and pressurized gases.
a.
Model: AMEREX CORP. No. A413
b.
UL Rating 120B:C
c.
Nominal Capacity: 20 lbs.
Self-Adhesive
Visible
Wall
Sign
“Fire
Extinguisher” red and white by AMEREX CORP.
NYCSCA
12.
Provide Self-Adhesive Visible Vinyl Wall Sign
“FIRE EXTINGUISHER”, to be placed directly over
Rated
K
Purple
Portable
Wall
Hung
Fire
Extinguisher in the kitchen.
13.
Provide a three year inspection contract for the
hood
fire
suppression
system
semi-annual
inspection required per Section FC 904.11.6 of the
2014 NYC Fire Code.
14.
System shall have no energy input requirement.
FOOD SERVICE EQUIPMENT 11400 - 47
05/15/15
DESIGN NO._____
15.
Documentation and filing shall be performed as
required.
Manufacturer: Subject to compliance with specifications:
Ansul Company
Kidde Fire Systems
Pyro-Chem, Inc/Kitchen Knight II
4.06
Model R-102
Model WHDR-260/400
Model PCL-XXX
SHELVING & DUNNAGE RACKS
A.
Wire Shelving (Storage Room): Wire chrome or zinc
shelves and plated posts with casters, brakes and
bumpers.
Shelves shall be 48" long maximum and 24"
wide, four (4) tiers high with overall height not to
exceed 68". Bottom shelf shall be no more than 2" up
from caster. Length and width of each unit as
indicated on Equipment Schedule. Heavy duty casters
shall be 5" polyurethane with a load rating of not
less than 300 lbs, two with brakes. Include donut or
revolving bumpers.
Provide quantity shown on the
Drawings. Size and quantity of units shall conform to
field conditions.
Manufacturer: Subject to compliance with specifications:
Advance Tabco
Model #EC-24XX, EC-26, ECPC-64
AMCO Corporation
Model #A24xxZP, PC64ZP, AC2S, AC2B
Cari-All Inc ADAPTA PLUS
Model #Z24xxR, P60, 5C(B)
Eagle Foodservice Equipment Model #24xxZ, CP63-Z, CSS(B)5P
InterMetro Industries Corp.
Model No. N5xxEBR
LPI Shelving (SPG)
Model #MA24XXC, MG064NFC, DB5, IMPCAS5
Nexel Industries Inc.
Model #24XX6EP, CA5SB
B.
NYCSCA
Dunnage Racks - Epoxy Coated - Extra heavy-duty mobile
dunnage
racks
maximum
36"
long
and
24"
wide.
Electrostatically applied baked non-toxic epoxy over
zinc coated steel; open wire construction with epoxy
coated legs. Unit shall be constructed of all welded
steel wire or tube with removable wire mat or deck,
frame and posts. Fitted with 5" diameter, heavy-duty,
double bearing swivel caster with non-marking rubber
tires, two casters with brakes.
All welded tubular
legs are mitered and welded at the corners for maximum
strength. Length and width of each unit as indicated
on Equipment Schedule.
Provide quantity and size
shown on the Drawing.
Size and quantity of units
shall conform to field conditions.
FOOD SERVICE EQUIPMENT 11400 - 48
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Advance Tabco
AMCO Corporation
Cari-All Products Inc.
Eagle Foodservice Equipment
C.
Dunnage Racks - Wire, nickel/chrome or zinc plating;
maximum 36" long and 24" wide. The nickel/chrome
plating shall be finished with a baked on clear
coating.
The racks shall be for dry storage area
only; not to be installed or utilized in can wash room
or wet area.
Length and width of each unit as
indicated on Equipment Schedule.
Racks shall be fabricated of basic carbon steel rod
Electro-zinc plated all welded construction.
Legs
shall be welded to all three-frame members and holding
the rack surface at 12" above ground level and shall be
formed to allow nesting of common sizes. NSF approved
Quantity and size as shown on the Drawings. Size and
quantity of units shall conform to field conditions.
Weight capacity 1,400 lbs.
Manufacturer: Subject to compliance with specifications:
AMCO Corporation
United Steel and Wire Co.
4.07
TABLES
A.
B.
Work Tables
1.
Length as indicated on the Equipment Schedule;
location shown on the Drawings. . Height to work
surface shall be 34" and width shall be 30".
2.
Table shall be constructed with stainless steel
tops, and provided with drawer, backsplash,
stainless steel legs and adjustable bullet feet,
undershelf and overshelf or wall shelf.
Table
shall comply with general requirements of the
Fabrication Article.
3.
Provide each Work Table with stainless steel
housing(s) for convenience outlet(s).
Mount
housing(s) for outlet(s) as shown on Details.
Cook's Table
1.
NYCSCA
Model #PW24xxZP
Model #D24XXC
Length as indicated on the Equipment Schedule;
location shown on the Drawings. . Height to work
surface shall be 34" and width shall be 30".
FOOD SERVICE EQUIPMENT 11400 - 49
05/15/15
DESIGN NO._____
2.
Cooks' Tables shall be constructed with stainless
steel tops, and provided with one (1) 20" long x
20" wide x 10" deep sink, drawer, backsplash,
flanged feet anchored to the floor, stainless
steel legs, undershelves and Utensil Rack. Cooks'
Tables shall comply with general requirements of
the Fabrication Article.
3.
Provide each Cook's Table with stainless steel
housing(s) for convenience outlet(s).
Mount
housing(s) for outlet(s) as shown on Details.
4.
Plumbing Trim: one (1) 2" indirect waste to floor
sink and one (1) swivel spout faucet.
4
C.
D.
NYCSCA
Table with Sink(s)
1.
Length as indicated on the Equipment Schedule;
location shown on the Drawings. . Height to work
surface shall be 34" and width shall be 30".
2.
Tables shall be constructed with stainless steel
tops, and provided with 20" long x 20" wide x 10"
or 14” deep sink(s), drawer, backsplash, flanged
feet and stainless steel undershelves.
Tables
shall comply with general requirements of the
Fabrication Article.
3.
Provide each Table with stainless steel housing(s)
for convenience outlet(s).
Mount housing(s) for
outlet(s) as shown on Details.
4.
Plumbing Trim: One sink: one (1) 2" indirect waste
to floor sink and one (1) swivel spout faucet.
Two Sinks: two (2) 2" indirect wastes to floor
sink and two (2) swivel spout faucets. Equip sinks
with one faucet per sink bowl unless otherwise
indicated.
Mobile Slicer Table
1.
Mobile slicer table shall be listed on the
Equipment Schedule. Unit shall include three (3)
sets of stainless steel channel slides to
accommodate standard 18"x26" pans, pans not
included. Refer to the Drawings Details
2.
Provide with heavy-duty 5" double ball bearing
swivel casters, plated finish; four casters with
locking brakes. All wheels shall be provided with
locking brakes.
3.
Verify
dimensions
manufacturer.
with
specified
Slicer
FOOD SERVICE EQUIPMENT 11400 - 50
05/15/15
E.
F.
4.08
Mobile Mixer Table
1.
Mobile mixer table shall be listed on the
Equipment Schedule. The mixer table shall include
utensil rack mounted on the left side. Refer to
the Drawings Details
2.
Provide with heavy duty 5" double ball bearing
swivel casters, plated finish, four casters with
locking brakes. All wheels shall be provided with
locking brakes.
3.
Verify
dimensions
Manufacturer.
with
specified
Mixer
Back Counter with Sink
1.
Length as indicated on the Equipment Schedule
and/or as shown on the Drawings; location shown on
the Drawings. Height to work surface shall be 34"
and width shall be 30".
2.
One (1) 20" long x 20" wide x 10" deep fully coved
and welded sink, top, backsplash, base, stainless
steel interior shelving shall be constructed same
as hereinbefore specified and shown on the
Drawings and Drawing Detail and shall comply with
general requirements of Fabrication Article.
3.
Front of base cabinet shall be provided with flush
full height stainless steel doors with removable
concealed type hinges, heavy duty chrome plated
cylinder locks and full grip pulls all as
hereinbefore specified.
Provide stainless steel
divider panel to close-off sink section from
remainder of counter.
4.
Counter to rest on 6" high stainless steel base as
shown on Drawing Detail.
5.
Plumbing Trim: One sink: one (1) 2" indirect waste
to floor sink and one (1) swivel spout faucet.
HIGH PRESSURE SPRAY CLEANER POWER WASHER (HOSE REEL)
A.
NYCSCA
DESIGN NO._____
Provide high pressure spray cleaner, mobile power
washer rated at 600 psi, with soap and sanitizer
gravity fed (solenoid) chemical injection method, 115
volt, 75 foot stainless steel manual hose reel with 75
feet high pressure steel braided hose with quick
disconnects, a 36" spray gun with wand and nozzle and
FOOD SERVICE EQUIPMENT 11400 - 51
05/15/15
DESIGN NO._____
quick disconnects. Unit shall be fully certified and
listed as a pressure washer for commercial indoor use.
B.
Construction: Stainless steel cart, cover, handle,
structure and hardware; full locking commercial front
casters; float tank with 1" air gap to prevent back
flow; commercial electric motor with manual reset
thermal overload protection; 35 foot power cord with
GFCI and plug; 6’ water inlet hose, with 3/4" garden
hose thread; triplex plunger pump. All fluid handling
components shall be stainless; 5/16" or 3/8” heavy
duty, non-kinking spray hose, non-marking with flex
guards and 1/4" brass quick-disconnect sockets at each
end; ergonomic spray gun with stainless wand, heat
insulating grip, and adjustable nozzle for low/high
pressure and stream/spray.
C.
Features: In-line water filter; adjustable unloader
valve, pressure relief valve and thermal relief valve.
Adjustable soap and sanitizer selectors with flush
feature; pressure gauge, 2000 psi, liquid filled.
Discharge shall occur at 160°F.
1.
Solenoid Valve.
2.
Manual Hose Reel: Stainless steel reel for
installation at the machine.
Provide 75 feet of
hose.
3.
Floor Cleaner Attachment: Hummer Jet Junior floor
cleaning attachments by Spray Master Technologies.
Cleans a 12" wide path with protective hood to
eliminate over spray; turbo rotating arms with
dual nozzles; low pressure SOAP and High pressure
RINSE.
17
E.
The power washer station shall consist of:
T&S Model #B-0665-RGH or Component Hardware Group, Inc
(CHG) Model #K77-8106-BR faucet with vacuum breaker
and 3/4" garden hose thread.
Electrical: GFCI receptacles to match the specified
power of the machine. Locate receptacles on the wall
next to the faucet.
F.
Install where shown on the Drawings. If the Drawings
indicate more than one unit, only one power washer
unit shall be provided and the faucet and GFCI
receptacles shall be installed at the other locations.
Manufacturer: Subject to compliance with specifications:
Sage Sanitizing Systems
Spray Master Technologies
NYCSCA
Model SM-060107R75
Model SMT-600PEW-SCA-75
FOOD SERVICE EQUIPMENT 11400 - 52
05/15/15
4.09
DESIGN NO._____
SERVING COUNTERS, MOBILE, MODULAR TYPE
A.
General
1.
Counter shall be of length and width as shown on
the Drawings x (32"PS, 34"IS, 36"HS) high to work
surface to reflect the age population of school.
When a building is designed to accommodate
children from various grade ranges, for example a
K to 8 school, use the equipment and tray slide
height appropriate for the lowest grade level.
2.
Exterior body shall be constructed of 18-gauge
stainless steel and 14-gauge galvanized bottom.
Front, end and side panels, intermediate shelves
and undershelves: 18 gauge, type 304 stainless
steel.
All exterior side panels shall be
reinforced with overlapping corners and shall be
welded in place. All body cutouts shall be
reinforced
with
14-gauge
galvanized
channel
supports. Coved corners shall protect the plastic
laminate from wear and tear and make cleanup
easier.
3.
Counter top shall be constructed of 14 gauge
stainless steel die formed, welded, ground and
polish to an uniform finish, front edge to be
rolled; back edges and ends flanged down with
corners
mitered,
welded,
ground
smooth
and
polished. Top shall be fabricated as one integral
unit with square exterior corners. The serving
counter shall appear as one continuous top.
4.
Understructure of counter shall be
with space provided for components
specified.
5.
Student's side of counter and exposed ends shall
be finished with plastic laminate screw-in to the
stainless steel panel.
Color, pattern and all
graphic packages shall be selected by the School
or New York City Department of Education Office of
SchoolFood (OSF). Submit color, pattern and
graphic packages with the Shop Drawing on an
elevation plan.
6.
Counter to rest on four heavy duty 5" casters with
polyurethane tires, with the two at the service
side equipped with locks. Toe base to be provided
on student’s side.
7.
Top and body of counter to be cut out and provided
with components as hereinafter specified.
35
11
NYCSCA
constructed
hereinafter
FOOD SERVICE EQUIPMENT 11400 - 53
05/15/15
B.
DESIGN NO._____
8.
Provide Station Sign with Lights and Powder Coat
Finish where shown.
9.
Connection to electric receptacle shall be by a
single connection heavy-duty three conductor (one
grounding) line cord with heavy-duty plug to match
receptacle.
All serving counters along with all
the ancillary and optional equipment (electrical
outlets, lights, heated shelf, etc.) shall be
“Daisy Chained” together with a single point
connection of a cord and plug, 120V/208V, 1 or 3
phase, 60 HZ with amperage and configuration to be
determined by the Manufacturer. The single point
connection receptacle shall be located at the
beginning of the Serving line.
10.
Tray slide shall be 12" wide, constructed of 14gauge stainless steel, with three inverted “V”
ridges. Tray slide shall have an alignment and
leveling lock for serving counter line-ups, and
shall be mounted on stainless steel fold-down
support brackets. Location on Student’s side.
11.
Fold
Down
Cutting
Board:
10”
wide
white
Polyethylene board with alignment and leveling
lock mounted on stainless steel fold down support
brackets. Location on the Operator's side.
Mobile Hot Food Counter
1.
General construction shall comply with the General
Paragraph. Counter shall be of the length, width
and height to work surface as shown on the
Drawings and indicated on the Equipment Schedule.
Interior cabinet section to be provided with
bottom shelves.
2.
Unit to be further provided with the following:




NYCSCA
Stainless Steel Fold-Down Tray Slide
Interlocking Device
Fold-Down Cutting Board on Service Side
Provide tempered glass full length sneeze
guard with top shelf, end panels, and
fluorescent lights; constructed of 1” round
stainless steel tubing with 3/8” tempered
glass top shelf with fluorescent light under
shelf, 1/4" tempered glass front full length
and 1/4" tempered glass end panels, also full
length. Unit shall be mounted to undercounter
stainless
steel
reinforced
shelf
below
counter top with heavy duty flange.
Entire
FOOD SERVICE EQUIPMENT 11400 - 54
05/15/15
DESIGN NO._____



C.
Mobile Utility Counter
1.
General construction shall comply with the General
Paragraph. Counter shall be of length, width and
height to work surface as shown on the Drawings
and indicated on the Equipment Schedule. Interior
cabinet section to be provided with bottom and
intermediate shelves; intermediate shelf to be
removable.
2.
Unit to be further provided with the following:




D.
Stainless Steel Fold-Down Tray Slide
Interlocking Device
Electrical: unit “Daisy Chained” together
with a single point connection located at the
beginning of the Serving Line.
Electrical Service Panel with Plug at one end
and Receptacle at the other end.
Mobile Salad Counter
1.
General construction shall comply with the General
Paragraph. Counter shall be of the length, width
and height to work surface as shown on the
Drawings and indicated on the Equipment Schedule.
Interior cabinet section to be provided with
bottom.
2.
Unit to be further provided with the following:


NYCSCA
unit to have a polished stainless finish.
Provide lamps.
Electrical: “Daisy Chained” together with a
single point connection located at the
beginning of the Serving Line.
Electrical Service Panel with Plug at one end
and Receptacle at the other end.
Four (4) electrically heated insulated hot
wells. Dry/moist wells individually
thermostatically controlled with an
adjustable control switch and indicator light
in the control panel. Each well shall be
fitted with 1" I.P.S. chrome plated bronze
drain line at bottom manifold into a single
gate drain valve with hose hook-up. Provide
drain with flexible hose. Hose length shall
extend to floor drain. Each well shall
accommodate one 12” x 20”x 6” pan.
Stainless Steel Fold-Down Tray Slide
Interlocking Device
FOOD SERVICE EQUIPMENT 11400 - 55
05/15/15
DESIGN NO._____





E.
Mobile Utility Counter (Water Dispenser (Jet)
1.
General construction shall comply with the General
Paragraph. Counter shall be of length, width and
height to work surface as shown on the Drawings
and indicated on the Equipment Schedule. Interior
cabinet section to be provided with bottom and
intermediate shelves; intermediate shelf to be
removable.
2.
Unit to be further provided with the following:





NYCSCA
Fold-Down Cutting Board on Service Side
Provide double deck display case constructed
of 1” round stainless steel tubing with 3/8”
tempered glass top shelves with fluorescent
lights under shelves, adjustable angle 1/4"
tempered glass fronts, and adjustable sliding
1/4" tempered glass end panels. Unit shall be
mounted to undercounter stainless steel
reinforced shelf below counter top with heavy
duty flange. Entire unit to have a polished
stainless finish. Provide lamps
Electrical: unit “Daisy Chained” together
with a single point connection located at the
beginning of the Serving Line.
Electrical Service Panel with Plug at one end
and Receptacle at the other end.
Refrigerated Pan: NSF-7 certified; 7” deep
mechanically cooled insulated cold pan. Fully
self-contained
condensing
unit
with
a
hermetically sealed compressor and thermostat
control.
The system shall be fully charged
with CFC and HCFC free refrigerant and ready
to operate. Provide with a 1” I.P.S. drain
with drain valve with hose hook-up located at
the bottom of the unit on the operator's
side. Provide drain with flexible hose. Hose
length shall extend to floor drain. Cold pan
to accommodate four (4) 12”x20” hotel pans.
Stainless Steel Fold-Down Tray Slide
Interlocking Device
Convenience outlet in base below the counter
top for Milk chest
Convenience outlet in base below the counter
top for Water Jet.
Electrical: unit “Daisy Chained” together
with a single point connection located at the
beginning of the Serving Line.
FOOD SERVICE EQUIPMENT 11400 - 56
05/15/15
DESIGN NO._____

F.
30
Electrical Service Panel with Plug at one end
and Receptacle at the other end.
Mobile Cashier Counter
1.
General construction shall comply with the General
Paragraph. Counter shall be of length, width and
height to work surface as shown on the Drawings
and indicated on the Equipment Schedule. No doors
shall be provided on the service side of the
counter. Interior cabinet section to be provided
with bottom shelf.
2.
Unit to be further provided with the following:







Stainless Steel Fold-Down Tray Slide
Interlocking Device
Fold-Down Cutting Board on Service Side
Cashier drawer.
Convenience outlet in base below the counter
top for P.O.S. unit.
Electrical: unit “Daisy Chained” together
with a single point connection located at the
beginning of the Serving Line.
Electrical Service Panel with Plug at one end
and Receptacle at the other end.
Manufacturer: Subject to compliance with specifications:
Duke Manufacturing Co.
ShelleySteel/Delfield
Vollrath
WATER DISPENSER (JET)
NYCSCA
1.
Provide a cold water dispenser where shown on the
Drawings. Unit can be placed on a mobile utility
counter located on the Serving Line. Stainless steel
unit including the side panel and drain tray; superstrong virtually unbreakable polycarbonate 5 gallon
bowl and cover; unique evaporator and high efficiency
pump cools faster and more efficiently for faster
start-ups; two-piece stainless steel, dripless pouring
valve shall be sanitary and easy to use and maintain.
Refrigeration: 1/6hp. UL, NSF Listed.
2.
Electrical: 120 volts, 60HZ.
Provide one (1) heavy
duty three conductor (one grounding) line cord with
plug to match each receptacle.
FOOD SERVICE EQUIPMENT 11400 - 57
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with regulations:
Grindmaster Corporation
G.
NYCSCA
Model #D15-3
Milk
Chest:
Refrigerated
Milk
Storage
Cabinet
(Commercial Type for Racked Container Storage).
1.
The cabinet shall be provided with easily readable
thermometer mounted integral to cabinet walls.
2.
The cabinet shall be mechanically refrigerated
with hermetically sealed condensing unit and
cooling coil or plate coil cooling unit.
3.
Both exterior shell and inner lining shall be of
stainless steel construction.
The cabinet shall
be supported on an angle frame base with channels
or gussets for caster supports.
The interior
bottom shall slope 1" toward cabinet back to
prevent carton from tipping during self-service.
Opening shall be provided in the back for
ventilation and for access to the refrigeration
unit.
4.
The cabinet shall be equipped with a top "Upper
Door" and "Drop Down" front door full width of the
cabinet.
Door shall be provided with bumper
guards and a locking mechanism with two brass
master keys and tags. All cabinets shall be keyed
alike. Provide keys with C.P. brass ring and tag,
stamped "NYC DOE" and "PIC" for Pupils Serving
unit.
5.
Condensing Unit: Fully hermetically sealed, aircooled type: self-contained with cabinet.
6.
Cooling Unit: Cooling coils or plates. Cooling
coils shall be secured to cabinet.
7.
Electric Requirements: 1/3 H.P., 120 volts, single
phase, 60 HZ. Six feet min. of 3 wire cord and
ground plug to match receptacle.
8
Two swivel and two rigid casters with ball-bearing
wheels with polyurethane tires (and ball-bearing
swivel).
9.
The height of the cabinet front with door open
shall not exceed 27" from floor to facilitate
self-service by small students.
10.
Provide flexible drain hose with length to extend
distance to floor drain.
FOOD SERVICE EQUIPMENT 11400 - 58
05/15/15
DESIGN NO._____
11.
Provide the following additional options: wrap
around and corner bumpers and bumper guards on the
inside and outside of the doors at the corners and
next to the lock.
If the manufacturer does not
install the bumpers on the unit, contractor shall
supply and install all the required bumpers and
bumper guards as specified.
Manufacturer: Subject to compliance with specifications:
Beverage-Air
NOR-LAKE
True Food Service Equipment, Inc.
4.10
NOT USED
4.11
MIXER
A.
NYCSCA
SMF34Y-1-S (SS)
AR082SSS/0
TMC-34-SSS
Mixer, Table Type - 20 Quarts
1.
The mixers shall be complete with all the listed
accessories and installed on the mixer table.
Mixers shall be secured to table top with
stainless
steel
bolts
or
screws
as
per
manufacturer’s written instructions.
2.
Heavy-duty planetary mixers with standard finish,
equipment
and
the
additional
specified
requirements.
Transmission:
gear
driven;
permanently lubricated.
3.
Heavy-duty stainless steel wire bowl guard. Front
portion of guard shall rotate easily to add
ingredients and to install or remove agitator.
Front portion shall also be easily removable with
quick disconnects for cleaning in sink.
Rear
portion of guard can be cleaned in position.
Guard shall be in closed position before mixer
will operate. Safety interlock prevents operation
when guard and bowl are out of position.
4.
Bowl Lift: Hand lever or hand crank operated shall
raise or lower the bowl as well as automatically
locking in place at the top and bottom positions;
self-locking in top and bottom position.
5.
Safety
lever
shall
opened
6.
Provide Smallwares as specified in the Smallwares
Schedule.
Interlocks: The bowl guard and bowl lift
or crank shall be interlocked. The mixer
automatically shut down when the guard is
or the bowl is lowered.
FOOD SERVICE EQUIPMENT 11400 - 59
05/15/15
DESIGN NO._____
7.
Electric Requirements:
and magnetic starter
phase.
Provide a six
line cord with plug to
1 HP with load protection
switch, 120 volt, single
(6) ft. heavy duty 3-wire
match receptacle.
8.
Controls: “Start-Stop” push buttons and 15-minute
timer.
Manufacturer: Subject to compliance with specifications:
Hobart
Model HL200
Blakeslee
Model B20-CA
Varimixer
Model W20A
Univex
Model SRM20
Globe Food Equipment Co.
Model SP20
Globe Food Equipment Co. Model SP20 shall be provided with
removable bowl guard
4.12
FOOD PROCESSOR
A.
Electric operated 4-quart batch bowl and continuous
feed food processor located on the table with a
convenience outlet rated for the unit. ETL-listed and
NSF approved. Provide with standard finish, features,
accessories and the additional specified requirements.
B.
Serrated
“S”
Blade;
rugged
unbreakable
clear
polycarbonate feed tube and batch bowl with cover;
motor with temperature controlled circuit breaker to
protect
against
motor
burnout;
built-in
safety
switches.
C.
Electrical Requirement: 120VAC, 60HZ, Nema 5-15P cord
D.
Provide Smallwares
Schedule.
as
specified
in
the
Smallwares
Manufacturer: Subject to compliance with specifications:
Waring Commercial Product Division
Model WFP16SCD
4.13 SLICER
NYCSCA
A.
Unit shall be a 13" automatic angle feed slicer with
tubular food chute mounted on the slicer table as per
manufacturer’
written
instructions.
Provide
with
standard
finish,
features,
equipment
and
the
additional specified requirements: removable blade
sharpeners; permanent ring guard; stainless steel
knife; adjustable thickness regulator; food chutes.
NSF and UL listed.
B.
Knife Motor: 1/2 HP, totally enclosed, with permanently
lubricated ball bearings and thermally-protected.
FOOD SERVICE EQUIPMENT 11400 - 60
05/15/15
DESIGN NO._____
C.
Electrical: 115V, 60 cycle, 1 phase. Provide with 6'
cord and plug to match receptacle.
The switch shall
be moisture protected which is illuminated when the
unit is on. Push button on-off switches with indicator
light; emergency shut-off and restart lockout, as well
as automatic blade shut-off following interval of
inactivity
as
determined
by
the
manufacturer;
automatic shutoff if carriage is blocked.
D.
Interlock System: Carriage shall be in home position to
start. In the event of a power loss, slicer shall be
restarted for operation to continue.
Gauge plate
shall be closed before carriage can be removed. When
carriage is removed, gauge plate can not be opened.
E.
Tubular Food Chute: 18 gauge, 300 series stainless
steel.
Chute shall attach to slicer carriage easily,
without tools. Attachment and use of chute shall not
compromise any safety features of the slicer.
F.
Unit shall be provided with a lift lever that
facilitates raising and tilting the slicer for easy
cleaning underneath the slicer.
G.
Warranty shall include replacement coverage for the
knife.
Manufacturer: Subject to compliance with specifications:
Globe Food Equipment Co.Model# 4975N-13w/699-BAS food chute
Hobart Corp.
Model# HS9 with tubular food chute
BIZERBA
Model# GSP-HDwith tubular food chute
Globe Food Equipment Co. Model# 4975N shall be provided with
stainless steel knife
Hobart Corp. Model# HS9 shall be provided with stainless steel
knife
BIZERBA Model# GSP-HD shall be provided with stainless steel
blade/knife
4.14
NYCSCA
CAN WASHER
A.
Unit shall be constructed of 16 gauge #304 stainless
steel. Unit shall consist of a coved wash basin with
1” OD tubular equipment supports and a utility sink
alongside.
Provide
with
standard
features
and
equipment.
B.
Entire unit shall be mounted 12" above the finish floor
on stainless steel legs and S/S sanitary bullet type
adjustable feet.
FOOD SERVICE EQUIPMENT 11400 - 61
05/15/15
DESIGN NO._____
C.
Provide with the following accessories:
T & S #B-1152 with 48" S/S hose and spray head
with brush.
Double foot pedal valve T & S #B-502 supported on
a 1/2" stainless steel bracket.
D.
Can washer shall have cold and hot water piped with
vacuum breakers and check valves. Check valves to be
installed downstream of the vacuum breakers.
All
exposed piping shall be chrome plated.
Manufacturer: Subject to compliance with specifications:
IMC/Teddy Food Service Corp.
4.15
Model DL-20-1
TOASTER
A.
Toaster, Two Slices
1.
Commercial type two-slot solid state electronic or
mechanical pop-up bread toaster.
Fully enclosed
stainless or chrome plated steel construction with
guide wires, timer, color selector knob, crumb
tray and automatic ejection/operating lever.
2.
Electrical: 120 volts, 60HZ, 1 phase. Provide a
six (6) foot heavy duty three conductor (one
grounding) line cord with plug to match 20 amp
receptacle with stainless steel cover plate.
Manufacturer: Subject to compliance with regulations:
Toastmaster
TOASTSWELL
Wells Manufacturing Co.
4.16
Model TP209
Model NBT-2
Model T4C-15A
POT FILLER
A.
Provide a wall mounted pot filling unit.
Unit shall
include 1/2" NPT female inlet to a faucet, vacuum
breaker, 60" flexible stainless steel hose, hook to
hold hose when not in use and self-closing squeeze
valve. Units shall be mounted on the wall next to the
Four-Burner Range.
Manufacturer: Subject to compliance with specifications:
T & S Brass and Bronze Works
Fisher
Chicago Faucets
Component Hardware Group, Inc. (CHG)
NYCSCA
B-605
2740
860-CP
KN69-3000-VB
FOOD SERVICE EQUIPMENT 11400 - 62
05/15/15
4.17
DESIGN NO._____
RACKS
A.
Mobile Pan Rack:
1.
The unit shall be constructed of aluminum alloy
and mounted on 5" dia. swivel double-ball bearing
casters,
two
with
brakes,
and
removable
polyurethane tires.
Unit shall accommodate
eighteen (18) full size sheet pans (18” x 26”).
Provide with standard finish, equipment, the
additional
specified
requirements
and
the
following
accessories:
corner
or
perimeter
bumpers.
2.
Provide Smallwares as specified in the Smallwares
Schedule.
Manufacturer: Subject to compliance with specifications:
CHANNEL Manufacturing, Inc.
Cres Cor
InterMetro Industries
Kel Max Equipment
New Age Industrial Corp., Inc.
Wilder
B.
15
Model
Model
Model
Model
Model
Model
401A/011/024
207-1820
RF78N-A33RD
APR1818-3/B
1331-CL-PB
407-3-A18NF
Mobile Pot Rack shall be a mobile four (4) tier high
shelving unit with an overall height not exceeding 68"
with casters and brakes.
Material: 16 gauge #304
stainless steel with all parts line polished and
deburred.
Each shelf shall be die-formed slotted or
embossed for air circulation.
Post mounting members
at shelf corners shall be equipped with set screws or
aluminum split sleeves to allow setting shelves at any
desired spacing.
Posts shall be fitted with donut
bumpers and casters. Casters: 5" dia. polyurethane
swivel, two with brakes. Unit shall be of sanitary,
crevice free, vermin proof construction. NSF-approved
Manufacturer: Subject to compliance with specifications:
IMC/Teddy
InterMetro Industries Corp.
Market Forge Co.
4.18
WALK-IN REFRIGERATION EQUIPMENT
A.
NYCSCA
UP-XXXX-4L
HLS/63UHPS/9986HZ/5HHP/5HHPB
Mark III
General Requirements: Provide equipment complete with
the standard accessories except as otherwise noted and
with all the items listed on the Equipment Schedule.
After building walls are erected, Contractor shall
field measure walls and submit size to box manufacturer
within one inch (1"+) plus or minus tolerance.
FOOD SERVICE EQUIPMENT 11400 - 63
05/15/15
B.
NYCSCA
DESIGN NO._____
1.
Location and shape as shown on the Drawings.
2.
Equipment shall be quiet in operation and free
from objectionable vibration. All parts requiring
adjustments or lubrication shall be readily
accessible.
Walk-in Box Construction
1.
Prefabricated, sectional (panel), all metal clad
of modular design and construction, designed for
easy accurate field assembly.
No exposed wood
shall be permitted anywhere in construction of
unit.
Ceiling, walls, corners and all other
panels needed to complete the installation shall
be provided. All interior corners including floor
shall be coved.
The minimum over all height of
the unit shall be 8’-2” with the quarry tile floor
(floorless) or 8’-6” with the specified insulated
floor panel. Panels shall be NSF listed with NSF
identity on each panel.
Provide stainless steel
edge caps for exposed edges of ceiling.
2.
Panels shall consist of foamed-in-place urethane
insulation
sandwiched
between
interior
and
exterior metal pan gauge checked for uniformity.
Nominal panel thickness including door shall be
4”. Section edges shall be of tongue and groove
design for correct panel alignment on assembly and
shall be provided with NSF approved gaskets on
exterior and interior edges to assure an airtight,
vapor proof joint without use of caulking agents
or sealant.
NSF approved gaskets shall be
impervious to stains, greases, oils, mildew, etc.
Panels shall be joined together by cam locking
fasteners built into the edges of the panel.
Provide special locking wrench and snap in caps to
close wrench holes. Insulation shall be CFC free.
3.
Metal Finishes
a.
Ceiling: Exposed Exterior: 0.040", (min.)
stucco embossed aluminum; Interior: 0.040"
(min.) smooth aluminum; Unexposed Exterior
top: 26 gauge galvanized steel or 26 gauge
stucco galvalume steel.
b.
Wall: Exterior, except door: 0.032" (min.)
stucco embossed aluminum; Interior except
door:
0.040"
(min.)
smooth
aluminum.
Vertical panels shall be designed to anchor
directly into floor upon which they are
installed using NSF approved method. Panel
height: 8’6”.
FOOD SERVICE EQUIPMENT 11400 - 64
05/15/15
DESIGN NO._____
c.
4.
3
5.
NYCSCA
Door: Interior and exterior panel facing of
entire door section shall be 20 gauge (min.)
stainless steel.
Floor: Depressed Insulated Tiled Floor: Floor
shall consist of a depressed, reinforced concrete
sub-slab. Slab urethane shall be built into this
depressed slab and non-slip quarry tile same as
the kitchen floor installed on top.
The floor
shall support uniformly distributed loads of at
least 500 lb/sf. Refer to the Drawings Details.
Door: Each walk-in shall be fitted with one 34" no
more than 36” x 78" standard swing-type entrance
door, location and direction of swing as shown on
the Drawings.
Door shall be constructed in a
similar fashion as other panels. The door shall be
flush type, finished in and out to match the wall
in which located. Doors and door section shall be
listed by UL and provided with the following:
a.
Magnetic core gaskets on the top edge and
both sides of the door shall keep the door in
a closed position, forming a tight seal; a
flexible, dual-blade wiper gasket shall be
installed at the bottom of the door.
NSFapproved gaskets shall be replaceable and
resistant to damage from oil, fats, water and
detergent.
b.
Door shall have reinforcing type of frame
around entire perimeter of the door opening
to prevent racking or twisting and for
hardware attachment. Reinforcing frame shall
have thermal breaker.
c.
Hardware: All door hardware shall be polished
aluminum or chrome plated brass. Door shall
be equipped with positive action door closure
and latch. Hardware shall have provisions for
locking and a safety release that prevents
entrapment of personnel within the box.
Latch shall have integral cylinder type lock
supplied with three (3) keys and tags.
Provide locking bar with padlock using
different set of keys, supply with three (3)
keys and tags. Door section shall contain a
compact foot treadle to facilitate easy
opening of door with foot pressure.
Door
shall be self-closing with three (3) heavyduty strap-type, cam-lift or spring-loaded
hinges.
FOOD SERVICE EQUIPMENT 11400 - 65
05/15/15
DESIGN NO._____
Door Jamb Anti-Sweat Heaters: Anti-Sweat
heater wires shall be concealed in doorjamb
on all four sides.
Heater shall have
sufficient
heating
power
to
prevent
condensation or frost formation under all
service conditions
e.
Lighting: No light shall be mounted in the
door section. Light switch with pilot light
on the exterior and conduit between switch
box and outlet box to the light shall be
provided.
f.
36" high, 1/8" thick aluminum diamond plate
on interior and exterior of lower portion of
door panel including door.
Secure with
stainless steel screws.
g.
A threshold with non-skid striping shall be
provided with each door section. Heater wire
shall
continue
beneath
the
threshold
(freezer).
h.
A 6" dial or digital thermometer shall be
included with each door section to monitor
the
interior
temperature.
Provide
recalibration feature, calibration shall be
prominently red lined. For refrigerator:
+35oF., for freezer: -10oF.
If Refrigerator
and Freezer are located back to back, both
thermometers shall be installed in front of
the Refrigerator with a label for each.
i.
All doors shall conform to Local Electrical
Codes and shall carry the UL Listing Mark.
6.
Lighting: Ceiling mounted fluorescent type vaporproof light with protective lamp. Provide all the
lamps.
Additional
Lighting:
ceiling
mounted
fluorescent vapor-proof lights. Provide all the
required wiring and lamp(s).
7.
Guard Rails: Provide Wall Panels with two (2) rows
of protective guardrails. The unit shall be a 1"
wide extruded aluminum rail with a vinyl insert.
Mount guard rails at 18" and 36" above finished
floor and secure with unexposed sheet metal
screws. End Caps shall be provided.
8.
Pressure Relief Ports shall be required for all
Walk-In boxes operating at a temperature of 10oF.
or lower. Provide two-way type ports to allow for
an increase or decrease of air pressure on the
interior of the freezer to equalize with air
7
NYCSCA
d.
FOOD SERVICE EQUIPMENT 11400 - 66
05/15/15
DESIGN NO._____
pressure on the exterior. Provide ports with
automatically controlled, UL approved anti-sweat
heaters. Complete device shall carry UL label and
be assembled ready for connection. Install port in
a wall panel away from the direct air stream
flowing from the coils.
C.
9.
Temperature Rise Alarm: local audio-visual alarm
that activates when temperature rises above
desired setting. Alarm sensor shall be located in
the return air stream of evaporator coil.
Flush
mounted stainless steel cased temperature alarm
shall be located in front of walk-in. If
Refrigerator and Freezer are installed back to
back, both temperature alarms shall be installed
in front of the Refrigerator with a label for
each. LED display; fully adjustable high and low
set points; switch-able display for Fahrenheit,
and Celsius; alarm horn with mute switch; safe and
alarm lights; battery backup with battery test
switch. All components shall be installed at the
factory and sealed caulked tight. No external
connections shall be required.
When temperature
rises above predetermined setting a red light and
buzzer activates.
10.
Strip Curtains: Energy saving strip curtains to
match the width of the door shall be mounted on
the door opening frame. Strips shall be 8" wide
and .06" thick and overlap by 2". Strip curtain
assembly shall be trimmed in the field to sweep on
the finished floor surface.
11.
Fan Control Switch: Provide at entrance of freezer
door time switch toggle and pilot light, to shut
blower fan motor of freezer to allow entrance by
personnel without fan blowing on them. M.H.Rhodes
Series # 74702.
12.
Trim: Provide all necessary trim of the same
material and finish of the exterior walls to
finish off unit in a workman-like manner.
Trim
shall include all sectional removable panels (30"
max. length) between top of the unit and finished
ceiling and at ends where boxes abut masonry walls
and partitions.
Refrigeration Unit
1.
NYCSCA
Refrigeration System: Remote with preassembled
condensing and evaporator assemblies,
easily
replaceable and serviceable, factory prepiped and
prewired
of
the
Manufacturer's
recommended
horsepower.
System shall be fully automatic in
FOOD SERVICE EQUIPMENT 11400 - 67
05/15/15
DESIGN NO._____
operation. Each system shall be equipped with a
Sporlan "Catch-all" or equal dehydrator with
shutoff valves on each side for easy removal.
2.
20
21
3.
NYCSCA
Condensing Unit: hermetic, semi-hermetic or scroll
compressor; air-cooled condenser.
Units shall
include
motor
compressor,
motor
starter,
compressor
matched
to
properly
sized
evaporator(s), condensing unit, fan, receiver, and
all the necessary components factory assembled,
wired and piped enclosed in weather proof housing
mounted on rail curbs where shown on the Drawings.
Each unit shall be provided with a crankcase
heater, liquid line with filter drier and sight
glass, suction line with filter and shutoff valve,
contactors or disconnect switches, and high/low
pressure control, time clock (for freezers only).
a.
The compressor's design shall compensate for
door intermittent aggregate opening of 4
hours during a 16 hours operation based on an
ambient temperature of 100oF.
Use of the
Walk-In unit shall be considered heavy.
b.
Pressure
Switches:
Automatic
reset
low
pressure switch, and automatic or manual
reset high pressure cutout.
c.
On medium temperature systems, a solenoid
valve
is
supplied
so
wiring
between
evaporator
and
condensing
unit
is
not
necessary.
On low temperature systems,
control wiring is required between evaporator
and condensing unit to allow for proper
operation
especially
during
the
defrost
cycle.
d.
Provided with a set of vibration isolators on
the platform.
Evaporators: Units shall be UL listed, forcedventilation type integral electric defrosting,
refrigerant distributor, single or multiple fans
and
motors,
drip-pan
deflectors,
rust
free
aluminum housing and all the required accessories.
Air discharge shall be parallel to the walk-in
ceiling. The expansion valve with strainer, heat
exchanger, and inlet and outlet connections shall
also be contained within this housing.
Provide
drip
pan
and
drain
pans
under
uncovered
refrigerant connections, and interconnect them
with main drain pan.
Provide drain lines from
FOOD SERVICE EQUIPMENT 11400 - 68
05/15/15
DESIGN NO._____
blower coils and drain pans to floor drain. Unit
coolers shall be equipped with mounting brackets.
NYCSCA
a.
Refrigerators (35°F and above): Defrost shall
occur during compressor off cycle with
evaporator fan running continuously.
b.
Freezer (10°F or below) evaporators shall
have an automatic electric defrost system
including heater, time clock, fan delay
control, and heated drain pan.
4.
Controls: The temperature in each Walk-In unit
shall be controlled by means of a thermostat wired
to actuate solenoid valve in the liquid line, with
the compressor operation controlled by the lowpressure cut-out switch or any other method
provided by the Manufacturer and approved by the
Authority. Thermostats and low pressure controls
shall be adjusted to maintain the room temperature
specified.
Thermostat: Self-contained remote bulb, liquid
filled, reverse acting, adjustable with threedegree differential.
Remote bulb positioned in
inlet air to the evaporator.
5.
All systems shall include pump down cycle to
provide additional protection against unwanted
refrigerant flow.
6.
Piping:
Refrigerant
piping
connecting
the
condensing unit to the evaporator and condensate
drain piping shall be Type L hard-drawn seamless
copper tubing with silver brazed joints as per
Section 15510: HVAC PIPING. All refrigerant lines
shall be insulated in accordance with Section
15512: PIPING INSULATION (HVAC).
All condensate
drain lines inside Walk-In boxes shall be
similarly insulated with 1/2" insulation. All work
shall be done in a workmanlike manner.
Condensate Drain outside the box: Coordinate with
Plumbing: 3/4" copper with approved trap extend to
the nearest floor drain.
7.
Provide service valves, filter-drier and automatic
flow control valve. Each refrigerant system shall
include a dehydrator, shut-off valve, vibration
eliminators, liquid line solenoid, thermostatic
expansion valve and all other fittings and
accessories, as required and as needed for the
operation of each unit.
8.
Provide with the required amount of refrigerant as
per the manufacturer’s written instructions.
FOOD SERVICE EQUIPMENT 11400 - 69
05/15/15
DESIGN NO._____
D.
Unit Controller: Manufacturer can provide as an option
an electronic controller board with a panel display
that can monitor, display and control the functions of
the refrigeration system and diagnose problems from
one panel interface. This unit shall be provided with
the remote display panel specified herein. This unit
can replace the flush mounted stainless steel cased
temperature alarm located in front of walk-in but the
sensor shall remain.
29
1.
NYCSCA
Remote Control Panel: Provide flush mounted
stainless steel cased digital control panel with
visual and audible alarms next to the thermometer
on the door panel or in the front wall of each
walk-in.
Control panel shall allow the user to
adjust all the settings and shall include LED
display: digital readout of monitored temperature;
fully adjustable high and low set points; switchable display for Fahrenheit, and Celsius; alarm
horn with mute switch; safe and alarm lights;
battery backup with battery test switch.
All
components shall be installed at the factory and
sealed caulked tight. No external connections
shall be required.
When temperature rises above
predetermined setting a red light and buzzer
activates.
If
Refrigerator
and
Freezer
are
installed back to back, both control panels shall
be installed in front of the Refrigerator with a
label for each.
E.
Electrical Requirements: Condenser fan and Compressor
motors complete with magnetic starter and approved
thermal protection shall be of the manufacturer's
recommended horsepower, 208 volts, 60 Hz, 3-phase.
Refrigeration unit including blower motor, timer,
solenoid
valve,
defrost
unit
shall
be
of
manufacturer's recommended rating, 208 volts, 60 Hz,
single phase. All motor shall be Electronically
Commutated Motor (ECM).
Light and door heater: 120
volts, 60 Hz, single phase.
Pressure relief port
heater: 120 volts, 60 Hz, single phase, 0.4 amps.
Temperature Rise Alarm System: 120 volts, 60 Hz,
single phase, 8 watts.
Condensate drain line heater
wires: 120 volts, 60 Hz, single phase, 15 watts per
foot.
F.
Information Plate: Each Walk-in shall have a plate or
plates located in a readily accessible location
showing the manufacturer's name and address, model
number, serial number, electrical characteristics,
including horsepower, voltage, current, cycles, and
phase, the amount and type of refrigerant and factory
test pressures.
Removal of manufacturer's plate or
FOOD SERVICE EQUIPMENT 11400 - 70
05/15/15
DESIGN NO._____
identification label is forbidden.
Sign showing
cleaning instructions, safety procedures and hazard
conditions shall also be provided.
Plate or plates
shall show UL, NSF, Factory Mutual, and the MEA number
or Approved Agency Certification listed and/or label.
G.
8
Schedule of Walk-In Refrigeration Equipment
WALK-IN
ITEM
NO.
SIZE (L x W x H)
TEMPERATURE
Refrigerator
Freezer
H.
Item
No.
Qty
+350 F
-100 F
Compressor / Evaporator Schedule
CONDENSING UNIT
BTU HP Volt PH
Amps
Qty
EVAPORATOR
Volt Ph Fan
Amps
Defrost
Amps
27
Item
No.
Qty
REFRIGERANT
Lbs of
Type
Refrigerant
COMPRESSOR
STYLE
CAPACITY
(Tons)
COMPRESSOR-STYLES: Sc=SCROLL; H=HERMETIC; SH=SEMI-HERMETIC
Manufacturer: Subject to compliance with the specifications:
American Panel Corp.
Artic Industries, Inc.
Bally Refrigerated Boxes
Kolpak Walk-Ins
Kysor Panel Systems Model Series 1
Nor-Lake, Inc
Penn Refrigeration Service Corp.
TAFCO, A TMP Company
Thermo-Kool/Mid-South Industries, Inc.
W.A. Brown & Son, Inc.
Thermalrite Walk-In Coolers and Freezers
Master-Bilt Refrigeration Solutions
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 71
05/15/15
4.19
DESIGN NO._____
SHELVING UNITS - WALK-IN
A.
Provide each Walk-in Refrigerator and Freezer with four
tiers of epoxy coated wire shelving around interior
walls, except under unit cooler where three tiers of
shelving shall be provided.
Shelving specifically
designed for each walk-in configuration with all
necessary components. The size shall be indicated on
the Equipment Schedule and layout as shown on the
Drawings.
B.
Wire shelf electrostatically applied baked epoxy over
zinc coated steel and epoxy coated posts with casters,
brakes and bumpers.
Shelves shall be 24" wide,
overall height not to exceed 68".
Coordinate with
Walk-In Manufacturer to insure proper fit. NSF listed
and approved.
Heavy duty casters should be 5" polyurethane with a
load rating of not less than 300 lbs.
Manufacturer: Subject to compliance with specifications:
AMCO Corporation
Model No. A24xxPG, PC64PG, AC2S, AC2B
Cari-All Inc ADAPTA PLUS
Model No. T24xxR, TP60, 5C(B)
Eagle Foodservice Equipment Model No. 24xxE, CP63-E, CSB5P-300
InterMetro Industries Corp. Model No. A2424NK3, 63UPK3, 5MPB
LPI Shelving (SPG)
Model MA24XXGN, MG064NFGN, IMPCAS5
Nexel Industries, Inc.
Model #24XX6Z, CA5SB
4.20
REACH-IN REFRIGERATION EQUIPMENT
A.
NYCSCA
Reach-In Refrigerators and Freezers General
1.
Legs: 6" high adjustable, sanitary, stainless
steel legs bolted to the base (thread gusset) with
corrosion resistant Hex head machine bolts.
2.
Cabinet interior and exterior front, sides and
doors: 22-gauge stainless steel with #4 finish.
Where back of unit is exposed to view, provide
stainless steel back. Stainless steel door liner.
Exterior top, bottom and rear shall be of
aluminized steel or galvanized steel. All exterior
joints and seams fold in without lap joints. No
exposed raw edges.
3.
Insulation: All cabinets and doors shall be
insulated with a minimum of 2" thick self
extinguishing
non-CFC
polyurethane
insulation
foamed in place.
FOOD SERVICE EQUIPMENT 11400 - 72
05/15/15
DESIGN NO._____
4.
Doors: Stainless steel exterior with stainless
steel interior to match cabinet liner. Reach-in
shall be fitted with solid full-door. Doors shall
be designed to remain stationary when open 90o or
more.
All doors shall be provided with safety
stops to prevent possibility of damage to adjacent
equipment. Door gaskets: one piece magnetic;
Lifetime cam lift hinges; self-closing doors with
cylinder lock (keyed alike). To avoid possibility
of persons being accidentally trapped inside
units, all doors shall open from the inside with a
pressure of 10 lbs. or less.
NOTE:
NYCSCA
All keys shall be Chrome Plated Brass.
Provide total of six (6) keys. They shall
each have an aluminum tag stamped with the
letter "Ref" (for Refrigerator) or "Frz"
(for Freezer).
5.
Control Panel: Provide digital temperature control
on each refrigerator and freezer with visual and
audible alarms. Provide recessed remote dial type
digital thermometer mounted in mullion or grouped
with the controls that shall include as a minimum
a
power
indicator
signal
light
and
high
temperature alarm.
All panels shall be clearly
marked in a permanent fashion designating whether
unit is a refrigerator or a freezer.
6.
Lighting - Automatic: Each Refrigerator or Freezer
shall be equipped with interior recessed lighting.
Receptacle, bulb, and all other items and
accessories shall be located out of the product
zone and recessed into interior ceiling of unit
and completely shielded and protected with a highimpact resistant, translucent plastic diffuser for
maximum light and protection from contract or bulb
breakage.
All light bulbs shall be readily
replaceable.
Provide light switch at each door
opening; switch shall operate automatically by
opening or closing any door.
Light or lights
shall be extinguished only if all doors are in a
closed position. Bulbs shall be of the 120 volt
rating type.
7.
Shelves and Tray Slides: All interiors shall be
multi-purpose and interchangeable designed to
accommodate standard chrome plated or epoxy coated
shelving and/or tray slides readily installed or
changed in the field. None of the aforementioned
shall require factory installation.
Tray Slides, adjustable: Each section shall be
provided with 16 gauge stainless steel angle type
FOOD SERVICE EQUIPMENT 11400 - 73
05/15/15
DESIGN NO._____
spaced on 3" centers to suit 18" by 26" pans
supported on the bottom.
Shelves: Three chrome-plated or epoxy coated wire
shelves per section. Shelf support pilasters shall
be
16-gauge
stainless
steel
with
shelves
adjustable at 1” increments.
Shelves shall be
readily removable for cleaning by snapping them
off and be capable of being replaced in position
in the same manner.
NYCSCA
8.
Refrigerating Unit: Self-contained refrigerating
units of the air-cooled hermetically sealed type
or any other type by the manufacturer.
All
components of the refrigeration or freezer system
shall be mounted on top of the cabinet that can be
easily removed and replaced if required. Machine
compartment shall be the full length and depth of
the cabinet.
Removing or remounting plenum
chamber
and
assembly
shall
not
require
disconnecting,
evacuating,
recharging
or
disturbing the refrigeration system.
Provision
shall be made to carry off condensate from top of
box in the event of evaporator heater failure.
System shall be completely outside food zone to
maximize internal storage space.
The unit shall
be of sufficient capacity to maintain an average
temperature of +38oF. in the food compartment of
the refrigerator; 0oF. in freezer, with a room
temperature of 100oF. and the unit operating 16
hours in each 24 hours period. The use shall be
considered heavy. The refrigerating unit shall be
provided to meet all the requirements, rules and
regulations of the Fire Department, Bureau of
Combustibles or any applicable Code or Ordinance
of the City of New York.
9.
Electric Requirements: All motors shall be of
sizes recommended by the Manufacturer: under 1/2
HP, 120 volts, single phase; 1/2 HP and over shall
be 208 volts, three phase; automatic overload
protection. Provide 120 volt or 208 volt, single
phase or three phase circuit as required.
Connection to electric receptacle shall be by a
six-foot
heavy-duty
three
conductor
(one
grounding) line cord with heavy-duty plug to match
receptacle.
10.
Information Plate: Each unit shall have a plate or
plates located in a readily accessible location
showing the manufacturer's name and address,
model, serial number; electrical characteristics,
including voltage, current cycles, amps, and
phase; the amount and type of refrigerant and
factory test pressures; and the UL Label. Removal
FOOD SERVICE EQUIPMENT 11400 - 74
05/15/15
DESIGN NO._____
of manufacturer's plate or identification label is
forbidden. Each cabinet shall carry the seal of
both the UL and NSF to indicate compliance.
11.
B.
Provide Smallwares as specified in the Smallwares
Schedule.
Refrigerator (Reach-In Type): All refrigerators shall
be of a commercial type listed by UL and NSF to ensure
the maximum in safety, performance and sanitation and
constructed as specified in the Refrigerators &
Freezers General Paragraph.
One Section shall be
wide-body
and
two
sections
narrow-body
models.
Provide with adjustable angle type tray slides. Unit
shall be listed on the Equipment Schedule and located
where shown on the Drawings.
Full door with door
locks.
Manufacturer: Subject to compliance with specifications:
One Section
Continental Refrigerator
Delfield
Traulsen
True Food Service Equipment
Victory Refrigeration Co.
DL1RE-SS/SCA
SSR1-S
RHT132WUT-FHS
TR1R-1S
RS-1D-S1-EW
Two Sections
DL2R-SS/SCA
SSR2-S
RHT232NUT-FHS
TR2R-2S
RS-2D-S1
Victory and Continental shall include optional stainless
steel interior door liner.
C.
NYCSCA
Freezer (Reach-In Type): All freezers shall be of a
commercial type listed by UL and NSF to ensure the
maximum in safety, performance and sanitation and
constructed as specified in the Refrigerators &
Freezers General Paragraph.
.
One Section shall be
wide-body
and
two
sections
narrow-body
models.
Refrigerating unit shall be equipped with hot gas
Thermo bank type automatic defrost. A low temperature
type gasket shall be installed on doors.
Provide
energy
saving
automatic
non-electric
condensate
evaporator
of
the
size
recommended
by
the
Manufacturer; no plumbing is required.
Provide with
adjustable epoxy coated or chrome-plated wire shelves.
Unit shall be listed on the Equipment Schedule and
located where shown on the Drawings.
Full door with
door locks (same combination as refrigerators).
FOOD SERVICE EQUIPMENT 11400 - 75
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
One Section
Continental Refrigerator
Delfield
Traulsen
True Food Service Equipment
Victory Refrigeration Co.
DL1FE-SS/SCA
SSF1-S
RLT132WUT-FHS
TR1F-1S
FS-1D-S1-EW
Two Sections
DL2F-SS/SCA
SSF2-S
RLT232NUT-FHS
TR2F-2S
FS-2D-S1
Victory and Continental shall include optional stainless
steel interior door liner
4.21 REFRIGERATED PREPARATION TABLES
A.
NYCSCA
Refrigerated preparation tables shall include a prep
area on top that provides a solid surface; cooled
compartments (refrigerated rail) for ingredients; and
refrigeration below. NSF 7 compliant.
1.
Cabinet exterior front, back, sides, louver
assembly and doors shall be constructed of heavy
gauge stainless steel; cabinet interior and door
liners of anodized aluminum and exterior cabinet
bottom of galvanized steel.
2.
Stainless steel doors with handle and anodized
aluminum liner shall be provided. The door self
closes at less than 900 and also includes a stay
open feature at 1050. Easily removable for
cleaning, vinyl magnetic door gasket shall assure
tight door seal.
3.
Both the cabinet and doors shall be insulated with
an average of 2" thick high density, non-CFC,
foamed in place polyurethane.
4.
A full length reversible NSF approved white
polyethylene cutting board shall be provided.
5.
Pans and Cover: Unit shall accommodate standard
full, half or third size pans up to 6” deep.
Provide stainless steel 4” deep insert pans. The
pan cover shall be constructed of stainless steel
and easily removable for cleaning.
6.
Standard interior arrangements shall include two
(2) epoxy coated wire shelves per door, mounted on
pilasters.
These
are
adjustable
in
1/2"
increments, allowing for a minimum of 1½" spacing
between shelves.
7.
Provide unit with
brakes.
high heavy-duty casters with
FOOD SERVICE EQUIPMENT 11400 - 76
05/15/15
DESIGN NO._____
8.
Refrigeration System:
Performance rated self
contained
refrigeration
system
utilizing
environmentally
safe
CFC
and
HCFC
free
refrigerant, energy efficient. The self-contained
refrigeration system shall cool the cabinet
interior as well as the ingredient rail. Features
shall include electric or hot gas type condensate
evaporator. Standard operating temperature: 33° to
41°F. Provide unit with interior thermometer. NSF
7 compliant.
9.
Electrical: Connection to electric: 8’ long cord
with
plug
to
match
receptacle.
Electrical
Requirements: 115V, 60 HZ, 1ph
Manufacturer: Subject to compliance with specifications:
Continental Refrigerator
Delfield
Traulsen
True Food Service Equipment, Inc.
Victory Refrigeration Co.
Model
Model
Model
Model
Model
CPT67-SS
18660PTB-SS
VPS66S
TPP-60-SS
VPT-65-SS
4.22 ICE MAKER/STAINLESS STEEL STORAGE BIN (SELF-CONTAINED AIR
COOLED)
A.
Provide the Self-Contained Air-Cooled Ice Machine
mounted on the Stainless Steel Storage Bin designed to
produce individual ice cubes where shown on the
Drawings.
Provide ice maker and storage bin as a
single unit completely factory assembled, wired and
tested with only water, electric and drain connections
required for operation. Panels shall be easily removed
and all components accessible for service. Ice maker
shall sit on top and feed ice directly into the
storage bin.
Operation of ice maker shall be
automatic with a control to cycle unit by the rise or
fall of ice cube level in bin.
Provide a means for
the constant draw-off of water, to prevent the
accumulation of impurities. UL and NSF listed
B.
Ice Maker with Storage Bin – Air Cooled
25
1.
NYCSCA
Ice Maker: rated in accordance with and certified
to comply with ARI Standard 810, having a 24-hour
production capacity of 400 lbs at 90°F air and
70°F water temperatures.
Ice Maker shall be
certified to NSF Standard and display the symbol
of the certifying agency.
Ice Maker shall
include, as standard equipment, the following:
stainless steel exterior; antimicrobial agent
protection; stainless steel evaporator; built-in
control board that will sound an audible warning
FOOD SERVICE EQUIPMENT 11400 - 77
05/15/15
DESIGN NO._____
when the Ice Maker is in need of service; R-404A
refrigerant;
compartmentalized
design
keeps
electrical components in a dry environment;
isolated
evaporator
compartment;
air
cooled
condenser
filter
easily
removable
from
the
outside. Filter medium shall be dishwasher safe
and reusable.
34
2.
Stainless Ice Storage Bin sits beneath the ice
maker: Top-hinged front-opening door for topmounted ice maker; stainless steel exterior design
for easy cleaning; sturdy construction for top
mounted icemaker factory install; foamed-in-place
polyurethane insulation, in all bin walls and
bottom. Interior of bin shall consist of a
polyethylene liner for sanitary storage and shall
be protected with antimicrobial agent. Provide a
convenient built-in stainless steel scoop holder
along with the ice scoop of the size and material
recommended by the manufacturer. Provide unit with
stainless legs.
3.
Provide manufacturer recommended top kit adapter
required to mount the Ice Maker (22” wide) unit in
top of the ice storage bin. (Hoshizaki America,
Inc. Model HS-2033)
C.
Before connecting water to the ice machine, water
supply should be treated with a filtration system.
Provide NSF tested and certified to ANSI/NSF Standards
for taste, odor and chlorine reduction. Filter shall
be FDA compliant and as specified by the Ice Maker’s
manufacturer.
Include the filter in the Shop
Drawings.
D.
Electrical: AC Supply Voltage 115V/60/1 or 208/60/1 as
required; 20amp Max Fuse Size or HACR Circuit Breaker.
Plumbing: Independent potable water supply: 3/8” or
1/2” OD copper with vacuum breaker. Independent drain
connection: 3/4” FPT; Storage Bin: 3/4” FPT drain
located in the bottom center back of the unit.
Manufacturer: Subject to compliance with specifications:
Hoshizaki America, Inc.
Manitowoc Ice, Inc.
Scotsman Ice Systems
4.23
NYCSCA
Model KM-600MAH/B-500SF
Model ID0502A/B-570
Model C0830MA-32B/B530S
MOVED TO SERVING COUNTER ARTICLE 4.09
FOOD SERVICE EQUIPMENT 11400 - 78
05/15/15
4.24
GAS HEATED EQUIPMENT
A.
NYCSCA
DESIGN NO._____
General Requirements: Provide all the equipment along
with accessories listed in the Equipment Schedule and
where shown on the Drawings.
All equipment shall be
provided
in
accordance
with
the
following
requirements:
1.
Where available, all gas heated equipment shall be
provided with electric ignition.
When electric
ignition is not available, safety type pilots
shall be provided.
2.
Safety pilots shall be of the 100% safety type
that will prevent the escape of unburned gases in
the event of accidental pilot outage and shut off
gas to main burner and pilot.
The safety pilot
lighter button shall be located above the oven
door and be easily accessible for lighting.
3.
All equipment under the exhaust hood shall be
interlocked with the exhaust fan so that the
equipment cannot be used without the exhaust fan
on. Solenoid valves in the input gas line shall
be down stream from the pilots.
4.
All equipment, burners, valves, safety pilots and
thermostats shall have "American Gas Association"
approval.
All electrical equipment shall comply
with the requirements of UL and the NYC Bureau of
Electrical Controls.
5.
Consult with the Gas Company as to the type of gas
to be furnished and arrange for inspection and
adjustment of burners, nozzles, and other items
and accessories of appliances, so that they will
operate properly and safely with the type of gas
supplied.
6.
All gas fired equipment shall be properly
insulated so that when fired at maximum heat no
outside surfaces handles, etc., are sufficiently
hot as to produce burns when touched.
7.
Where back and/or sides of each unit are exposed
to view, provide back and/or sides with stainless
steel finish.
8.
All gas appliances shall be labeled with MEA
approval numbers or Approved Agency Certification
listed and/or label.
FOOD SERVICE EQUIPMENT 11400 - 79
05/15/15
B.
NYCSCA
DESIGN NO._____
9.
All equipment under the exhaust hood requiring
electrical
connection
can
be
plugged
into
waterproof receptacle (s) with the GFCI circuit
breaker with the reset button located in the panel
that control said receptacle (s).
10.
Provide Smallwares as specified in the Smallwares
Schedule.
Four Burner Range (Gas)
1.
Range shall be of the model number indicated on
the Equipment Schedule and shall comply with the
Gas Heated Equipment General Requirement. All air
required for combustion shall be provided from the
front.
Provide an oven gas shut-off valve to
service the oven while the top section burners and
other units continue to function.
Provide with
standard finish, equipment and the additional
specified requirements.
2.
Top Section: Four high input burners rated at
33,000 or 40,000 BTU/hr each and controlled by
individual
pilots
and
control
valves.
Oven
Section: Porcelain enamel oven interior. One oven
rack and two rack positions.
Thermostat adjusts
from 150oF. to 500oF
3.
Provide with the following options:
a.
S/S front and S/S adjustable legs
b.
Two oven shelves
c.
Factory installed watertight explosion proof
solenoid valve in the input gas line, down
stream from the pilots that shall interlock
with the exhaust hood fan. Operating voltage
shall be 120V, 60HZ. Coil shall be high
temperature type rated at 212oF.
d.
S/S double deck high self-assembly with
integral flue.
e.
Factory
installed
A.G.A.
approved
gas
pressure regulator.
f.
LH and RH gas manifolds capped and covered.
g.
Rear tee gas manifold connection.
4.
Gas
Requirements:
180,000
–
182,000
BTU/HR
(natural gas)
Electrical Requirements: 120V, 60HZ, 1 Phase
Solid electrical connection to the explosion proof
solenoid valve.
5.
Provide Pot Filler next to the range.
FOOD SERVICE EQUIPMENT 11400 - 80
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Vulcan-Hart Corp
Garland
Model GH45 Series
Model M44R
C.
NOT USED.
D.
Spreader Plate: Heavy-duty spreader plate designed to
battery with all gas range units.
Seventeen (17")
wide. Polished cold rolled steel and formed front
rail. Stainless steel front manifold cover. Unit to
have stainless steel legs and back.
Manufacturer: Subject to compliance with specifications,
Vulcan Hart Corp.
Garland
E.
NYCSCA
Model No. S17D
Model No. 40-17SP
Convection Oven (Gas)
1.
Provide gas-fired double deck convection oven
(bake oven) of the model number indicated on the
Equipment Schedule and the unit shall comply with
the Gas Heated Equipment General Requirement.
Unit shall accept 18" x 26" standard full-size
bake pans. Doors to open and close simultaneously
with one handle. Electrical cord with plug to
match receptacle for each deck.
2.
Features: Porcelain on steel oven side linings,
door linings and rear fan cover. 5 racks/10 rack
positions. Two multipane (glass) window doors with
swing and door gaskets; Doors shall have dual pane
thermal glass windows with cool to touch door
handle (s) and simultaneous operation.
Interior
oven lights in each deck. Stainless steel front
panel including doors; stainless steel adjustable
legs; stainless steel drip pan in each oven
cavity.
3.
Electronic spark ignition, including automatic
pilot
system
with
100%
safety
shut
off.
Temperature shall be controlled by individual
adjustable thermostats with graduations for a
temperature range of 200oF. to 500oF. and an off
position.
Oven shall have 60 minute electrical
timer with a continuous sounding buzzer. Each
motor with thermal overload protection. Electric
interlock system shall be provided to shut off
blower motor and gas supply to the oven burners
when the oven doors are opened during operation.
Gas supply to oven shall shut off if electricity
goes off.
FOOD SERVICE EQUIPMENT 11400 - 81
05/15/15
DESIGN NO._____
4.
Provide interlock oven ignition with hood exhaust
fan so oven cannot be operated without hood
exhaust being in operation.
Bake oven shall be
provided with rear gas connection with manual
shut-off gas valve and factory installed A.G.A.
approved adjustable gas pressure regulator.
5.
Gas Requirements: 120,000 - 140,000 BTU/HR (tot.)
(Natural gas)
Electrical Requirements: 115V, 60 HZ, 1 ph
(total – fans)
Manufacturer: Subject to compliance with specifications:
Blodgett
Garland
F.
NYCSCA
Model DFG-100 Double
Model MCO-GS-20-S
Double Deck Oven
1.
Provide gas-fired double deck sectional oven of
the model indicated on the Equipment Schedule.
Unit shall comply with the Gas Heated Equipment
General Requirement.
Oven shall consist of two
(2) decks stacked one on top of the other, each
activated by separate controls outside the heat
zone, front serviceable. One (1) bottom roast deck
12" high and one (1) top bake deck 7" high. Oven
shall be the combination of the two independent
decks with single, manifold gas connections and
flues. Oven shall be provided complete with all
the
accessories
and
additional
requirements
specified.
2.
Construction shall be welded stainless steel top,
front, back and sides, and shall be fully
insulated on all sides. Ovens shall be supported
by stainless steel adjustable legs. Doors shall be
counterbalanced with concealed hinges and chrome
plated tubular steel handles.
Separate burner
door shall be provided for ignition, cleaning and
adjustment. Both compartments shall be lined with
aluminized steel, and decks shall be of 12 gauge
press-formed, reinforced and flanged steel. Each
section shall be gas heated by a free-floating,
easily removable, duplex-type burner controlled by
a thermostat with range of 150°F to 500°F or 200°F
to 500°F. Oven shall have automatic lighting and
gas shut off device in case of pilot outage.
3.
Main gas valve, temperature control valve, and
safety pilot valve shall be fully within section
body and shall be easily accessible through a
covered and ventilated compartment in the front.
FOOD SERVICE EQUIPMENT 11400 - 82
05/15/15
DESIGN NO._____
4.
Provide rear manifold gas connection and factory
installed AGA approved adjustable gas pressure
regulator.
5.
Oven shall be provided with factory installed
watertight explosion proof solenoid valve in the
input gas line downstream from the pilots that
shall interlock with the exhaust hood fan.
6.
Gas Requirements: 75,000 – 80,000 BTU/HR. (tot).
Electrical Requirements: 120V, 60Hz, 1ph
Solid Connection for watertight explosion proof
solenoid valve
Manufacturer: Subject to compliance with specifications:
Blodgett
Garland
G.
NYCSCA
Model 961/951
Model G2121-71
Pressure Steamer
1.
Provide
steamer
indicated
in
the
Drawings
Equipment Schedule, of the design, construction
and material as specified herein.
2.
Compartments: Steamer shall have two cooking
compartments. Compartment shall be fabricated and
welded to form a rigid one piece body, having back
and both side walls constructed as one continuous
piece of equipment. Body shall be made of 3/16"
stainless steel interior. Each compartment shall
be supplied with steam by a quick opening safety
throttle valve conveniently located at the front.
Steam valves shall be arranged so that doors
cannot be opened until the steam is shut off.
Each compartment shall have separate outlet with
valves arranged to prevent intermingling of odors.
3.
Door: Compartment doors shall be suspended on
supporting arms which are hinged to compartment;
hinges shall be equipped with pins and graphite
bronze bushings (both removable). Doors shall be
full floating type, not directly hinged but
flexibly supported.
Doors shall be sealed by
wheel operated ball bearing pressure screws
located at the center on door arms, which shall
drive doors against compartment faces exerting
equalized pressure.
Doors shall always seat
properly without adjustment, regardless of wear on
gaskets or hinges. Gaskets shall be special and
securely fitted into doors without the use of
tools.
Doors shall be cast aluminum fitted and
stainless metal liners. Doors may be secured by
an approved hinge cam lever locking device.
FOOD SERVICE EQUIPMENT 11400 - 83
05/15/15
NYCSCA
DESIGN NO._____
4.
Supports: Compartments shall be supplied with
supports for steaming pans consisting of non
automatic pull-out shelves of stainless steel,
reinforced with heavy welded bar frames or die
formed 14 gauge stainless steel. Shelves shall be
mounted on bronze rollers.
5.
Heating: Steamers of the full automatic gas
operated type shall be provided with gas, water
supply
and
steam
pressure
automatically
controlled.
a.
The steam shall be supplied from an ASME
tubeless type boiler located in the base of
steamer enclosed by stainless steel panels.
b.
The boiler shall be heated by cast-iron gas
burners connected to a concealed manifold.
c.
Steamer shall be equipped with automatic
controls and electronic spark ignition.
Outlet valves shall be connected to steam
valves.
Each compartment shall be fitted
with
thermostatic
air
vent.
Provide
specially designed regulator to control fuel
consumption automatically; line strainer,
automatic water regulator or feeder low water
cut-off, timer, 100% safety pilot, electric
controls
and
automatic
boiler
blowdown
actuated by each use.
Cutting of electric
power shall cut off gas supply to boiler but
not affect the pilot.
Boiler safety valve
handle shall be located in a frontal position
in the base cabinet clearly visible with
identifying tag and readily actuated without
danger.
6.
Base - Steamer shall be mounted on adjustable feet
of the same material as the steamer and be secured
to floor by means of stainless steel bolts and
lead shields.
Provide rear mounted junction box
for solid connection of electric power for
controls.
7.
Steamer electronic ignition system's design shall
interlock with exhaust hood fan. Steamer shall be
provided with factory installed A.G.A. approved
adjustable pressure regulator.
8.
Before connecting water to unit, water supply
should be analyzed and treated to make sure
hardness is no greater than 2.0 grains, pH level
is within the range of 7.0-8.5. Water which fails
FOOD SERVICE EQUIPMENT 11400 - 84
05/15/15
DESIGN NO._____
to meet these standards shall be filtered.
Provide EV9797-80 Kleensteam II Single System as
manufactured by Everpure or 3M Water Filtration
Products, SF165 System by 3M Company.
9.
Gas Requirements:
Water Requirements:
Electrical Requirements:
10.
200,000 BTU/HR
1/2" I.P.S., 25 psi
(min)
120V, 60HZ, 1PH.
Water supplied to steamer shall be provided with
vacuum breaker and check valve downstream of
vacuum breaker.
All exposed piping shall be
chrome plated.
Manufacturer: Subject to compliance with specifications:
Cleveland Range
Market Forge
Vulcan-Hart
H.
NYCSCA
Model PGM-200-2
Model 2AM36G200A
Model VHL2GPS
Braising Pan, Tilting (Skillet)
1.
Gas Tilting Open Base Skillets shall be of the
model number indicated on the Equipment Schedule
and the unit shall comply with the Gas Heated
Equipment General Requirement.
2.
All polished stainless steel construction with
center spout and 9 inch deep pan; sanitary
seamless tilting pan; seam-welded pan body;
uniformly heated S/S clad cooking surface; fully
enclosed burner assembly.
Control:
Adjustable,
Electronic
Thermostat
controls temperature or solid state temperature
controls. Power switch with indicator or pilot
lights. Manual reset hi-limit safety cut-off.
Water resistant controls and housing.
Tilt Mechanism: Self locking worm gear; manual
operated pan tilting.
Counterbalanced
pan
cover
with
handle
and
condensate vent or shield.
Open type (without cabinet) stainless steel base.
Stainless steel legs secured to the floor with
stainless steel bolts.
Gallon and liter marking
Flanged Feet
Interlock with the exhaust hood fan
3.
Gas burner shall be of the safety type
electronic spark ignition and automatic
shutoff.
with
tilt
FOOD SERVICE EQUIPMENT 11400 - 85
05/15/15
DESIGN NO._____
4.
Include receiving pan support and double pantry
faucet with swing spout and mounting bracket for
either right-side or left-side faucet mounting as
shown on the Drawings.
5.
Position unit centralized over floor trough.
6.
Gas Requirements:
100,000 - 150,000 BTU/HR.
Electrical Requirements: 120V, 60HZ, 1ph
(Electrical cord with plug to match receptacle)
Manufacturer: Subject to compliance with specifications:
Cleveland Range, Inc.
Groen, Unified Brands
Legion Industries Inc.
Market-Forge Corp.
Vulcan - Hart Corp.
4.25
Model
Model
Model
Model
Model
SGL-40-TR
BPM-40G
TGSE-2440-9
No. 40P-STGL
VG40
TROUGH WITH GRATING
A.
Provide 6” deep fabricated trough of the length and
wide shown on the Drawings.
Construct of 14-gauge
stainless steel, fully welded with all corners fully
coved; anti-spill design directs waste water away from
pour-path towards the drain; accepts stainless steel
subway type grating; removable grate for periodic
cleaning; s/s clips welded to sides for securing
within floor; s/s waste cup with perforated removable
stainless steel basket and cover. Trough bottom shall
be provided with a built-in pitch towards waste for
complete
drainage.
Provide
with
flashing
clamp.
Designed to accommodate floor tile installation, align
trough and grating with finished floor. Trough shall
be constructed in accordance with Details shown on the
Drawings.
B.
Subway Grating: Stainless steel type 304 flat bars with
1/2” rods welded to flat bars in accordance with
Details shown on the Drawings. Grate to sit flush with
floor on all four (4) sides.
C.
Provide with the following:
Drain accessories.
D.
Install to catch any liquid from the Braising Pan,
Tilting (Skillet) and Steamer (s).
Products manufactured by the following manufactures,
modified to comply with specifications, are acceptable.
Advance Tabco
Model No. FRGAV-X
IMC/Teddy
Model No. ASFT-XXX-SG-ATS
Hudson Food Service Equipment
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 86
05/15/15
4.26
NYCSCA
DESIGN NO._____
MOBILE STEAMER/HOLDER (COUNTERTOP) UNIT - ELECTRIC
A.
Provide connectionless countertop stand mounted 6-pan
steamer unit of the model number indicated on the
Equipment Schedule. Unit shall be provided with the
stainless steel stand with casters and brakes. Pan
capacity of 6 (2.5" deep, 12"x20") or 4 (4" deep
12"x20") pans.
Unit shall be capable of producing
steam at 212°F with no water or drain connection
required.
NSF approved holding vessel.
Unit is to
have inverted convection fan technology.
B.
Features
 14 gauge reinforced stainless steel cavity
 Insulated cavity and double door panel
 Heavy refrigeration style door handle with magnetic
latch
 Stainless steel wire racks positioned to support
2.5", 4", or 6" deep pans
 Inverted flow convection fan in cooking chamber
 NSF approved holding cabinet
 Open door while cooking
 Heating element external to compartment and not
exposed to water
 3 gallon capacity water reservoir
 Easy to read and operate temperature gauges,
thermostat and timer
 Controls: on/off switch; indicator lights; low-water
protection system, warning light and auto-shutdown.
 Unit to include all necessary plugs, cords, hoses
etc. for installation and operation
 NSF listed as both steamer and holding cabinet
 UL listed
C.
Mobile Stand: Unit shall be provided with a mobile
stainless steel stand. Secure the unit to stand in
accordance
with
the
steamer
manufacturers’
instructions. Stand shall be 14-gauge stainless steel
all welded construction with edges complying with
referenced SMACNA standard. Legs: 16 gauge stainless
steel tubing welded into fully enclosed stainless
steel sanitary gussets. Feet: casters with brakes.
Undershelves: 16-gauge stainless steel welded to legs.
D.
Provide with full size stainless steel pan specified in
the Smallwares Specifications Article and of the
quantity indicated on the Smallwares Schedule.
E.
Electric Requirements: 208 volt, 12 kW, 3-phase; NEMA:
15-50P
FOOD SERVICE EQUIPMENT 11400 - 87
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Intek Manufacturing
4.27
Model No. XS-208-12-3/10CA
COFFEE EQUIPMENT
A.
Coffee Maker, Pour-Over (Electric)
1.
Unit shall consist of an electric stove equipped
with at least two heating elements and the coffee
making equipment. No plumbing required.
a.
The body of the stove: stainless steel
polished to a satin finish.
b.
Coffee making equipment: one (1) 12 cup semiwide Pyrex glass decanters.
c.
Provide Smallwares as specified in the
Smallwares Schedule.
2.
Electric Requirements: 120-volt, single phase with
a six feet three-wire cord with plug to match
receptacle.
Manufacturer: Subject to compliance with specifications:
Bloomfield Industries
Bunn O Matic
Cecilware
Wilbur Curtis Company Inc.
B.
Model
Model
Model
Model
No.
No.
No.
No.
8571
VPS
CS-3
CAFÉ 3DB
Coffee Warmer (Electric)
1.
Electric stove equipped with two heating elements.
The body of the stove same as the coffee maker.
2.
Electric Requirements: 120-volt, single phase with
a six feet three-wire cord with plug to match
receptacle.
Manufacturer: Subject to compliance with specifications:
Bloomfield Industries
Bunn Omatic
Cecilware
Wilbur Curtis Company Inc.
4.28
No.
No.
No.
No.
8852
WX-2
SW-2
AW-2
HOT CABINET (ELECTRIC) - MOBILE
A.
NYCSCA
Model
Model
Model
Model
The mobile heated cabinet shall be indicated in the
Equipment Schedule complete with thermostatically
controlled heating unit and 5" dia. swivel casters
with non-marking polyurethane tires (two wheels fitted
with locking devices). Provide with wrap-around,
corner
or
full
perimeter
bumpers.
Unit
shall
accommodate eighteen (18) full size sheet pans (18” x
FOOD SERVICE EQUIPMENT 11400 - 88
05/15/15
DESIGN NO._____
26”) on 3” centers min. spacing aluminum angle slides.
Provide additional slides if required.
B.
The entire body of the cabinet, including door, shall
be fabricated of aluminum, and insulated with highdensity fiberglass. No lock required
C.
Unit shall be equipped with thermostatically controlled
heater with switch, pilot light, and 3 wire heavy duty
line cord with non-twist lock connector and grounding
type plug to match receptacle.
Cavity of unit shall
not be obstructed with crossbar.
D.
Provide with side handle
E.
Digital or Analog Thermometer: Mounted in the unit with
the sensing bulb stationary inside the cabinet for
more consistent readings during frequent cabinet
opening.
F.
Provide Smallwares
Schedule.
F.
Electrical Requirements: 120V, 60Hz, 1 ph, (Receptacle).
as
specified
in
the
Smallwares
Manufacturer: Subject to compliance with specifications:
Carter Hoffmann Corp
Model PH-1825
Cres Cor
Model H-135-UA-17-NY
Food Warming Equipment Company, Inc/FWE Model TS-1826-18-SCA
Skydyne/SkyTherm
Model 641-HTE-SA-3018DD-PH-TL-PB
Wilder
Model 4300-H-3A18
Wittco Foodservice Equipment
Model 1826-15-SCHNY
Winston Industries, LLC.
Model HL4522-AL-SCA
Winston
Industries
shall
include
bumper
guard
and
transport options
4.29
NYCSCA
RECEIVING SCALE
A.
Provide heavy-duty dial scale with wheeled stand and
stainless steel platform.
Capacity of not less than
100 lbs x 2 oz. If a scale with a wheeled stand is not
available, provide heavy-duty bench platform scale with
a 15-inch dial, cast iron base, stainless steel
platform; scale’s mounting feet shall be adjustable;
scale shall be secured to a mobile table top as per
scale’s
manufacturer
instruction.
Verify
dial
graduations with Authority.
B.
Mobile Receiving Scale Table: Top shall be constructed
of 14-gauge, type 304 stainless steel. All tops shall
be inverted “V” marine edge. Base of stand shall be of
15/8” O.D. steel tubing legs with stainless steel under
FOOD SERVICE EQUIPMENT 11400 - 89
05/15/15
DESIGN NO._____
shelf; welded bottom shelf; heavy duty 5" double ball
bearing swivel casters, plated finish, two casters
with locking brakes.
Manufacturer: Subject to compliance with requirements:
Detecto Scale
Model No. 1102DE w/wheeled stand
AMETEK/Chatillon
Model BP15-100-T (Dial 100lb) w/S/S
platform and mobile table.
4.30
TIME CARD RECORDER AND CARD HOLDING RACK
Time Card Recorder
(Amano Cincinnati Model EX-9000.
Electrical outlet shall be provided
under Division 16 - Electrical.
Card Holding Rack
Along with the time card recorder,
provide two (2) wall mounted metal
card racks suitable for the time
card recorder installed. Each metal
rack shall accommodate 25 cards.
One Rack shall be marked "IN" and
the other "OUT".
Each rack shall
consist of one or more units, with
the required number of individual
metal slots to accommodate the
total number of cards specified.
Cincinnati Model AMA2546S.
Cards
Monthly type; 15 days on one side,
16 days on the other.
31
4.31
CAN CRUSHER - MANUAL
A.
Heavy-duty manual can crusher table model. Provide with
standard finish, equipment and the additional specified
requirements.
Unit shall be securely mounted to a
reinforced table. Table should be secured to floor.
Designed for crushing #10 cans or smaller.
All
stainless steel construction. Unit shall be installed
as
per
manufacturer's
written
instructions
and
recommendations.
Manufacturer: Subject to compliance with the Specifications
Edlund Company
4.32
ELECTRIC CAN OPENER
A.
NYCSCA
Model CM-1000SS
Heavy duty electric can opener mounted on the table
with
the
electric
outlet
rated
for
the
unit.
Stainless steel housing; single handle operation;
removable and replaceable stainless steel blade and
gears.
Provide with manufacturers standard finishes
FOOD SERVICE EQUIPMENT 11400 - 90
05/15/15
DESIGN NO._____
and
features,
and
the
additional
requirements. UL listed; NSF Certified.
specified
B.
Electrical Requirement: 115V, 60HZ, 1.2 amps, single
phase with 3 wire grounding cord and plug to match
receptacle.
C.
Provide Smallwares
Schedule.
as
specified
in
the
Smallwares
Manufacturer: Subject to compliance with specifications:
Edlund Company
4.33
NYCSCA
Model No. 270
DETERGENT STORAGE CABINETS
A.
Detergent Storage Cabinet: fully
steel mobile cabinets with doors.
enclosed
stainless
B.
Cabinet shall be constructed of stainless panels,
assembled into a rigid structure and reinforced at the
base and corners. The interior of the cabinet shall be
fitted with four vertical slotted channels which shall
accept shelf clips adjustable on 2” centers. Stainless
steel mobile base frame shall fit under cabinet,
including four 5” diameter, heavy-duty, double ball
bearing swivel casters with non-marking rubber tires.
Two casters shall be fitted with brakes
C.
Door: Each door shall be fabricated of a single sheet
of stainless steel, turned in 1-1/4” and hemmed on all
four sides, and reinforced with a full height channel
in the center.
Each door shall be supported on three
concealed hinges. Each pair of doors shall be equipped
with a paracentric lock and handle connecting to
locking bars which shall secure the doors at top,
bottom and center. The handle shall have a built-in key
lock.
D.
Shelves: Each shelf shall be formed of a single sheet
of stainless steel, with all four sides turned down and
in for rigidity.
All corners shall be welded, ground
and polished.
Shelf support clips shall fit into the
slotted channels and shall be adjustable on 2” centers.
For maximum load capacity, stainless steel reinforcing
angles shall be mounted under the full perimeter of
each shelf.
E.
Base: Mobile: 6” high stainless steel mobile base frame
to fit under the cabinet including four 5” diameter,
heavy-duty, double ball bearing swivel casters with
non-marking rubber tires. Two casters are filled with
brakes.
FOOD SERVICE EQUIPMENT 11400 - 91
05/15/15
DESIGN NO._____
F.
Enclosed Cabinet: 36” x 24” x 78” with a minimum of 4
shelves on the inside.
Manufacturer: Subject to compliance with specifications:
Piper Products, Incorporated
Super Sturdy, Inc.
Model No. 7773-M
Model No. 2555
4.34 SMALLWARES
A.
Stainless Steel Solid Pans: Pan Size shall be full,
half, third, quarter or sixth.
Pan shall be made of
22-gauge 18-8, Type 304 stainless steel.
Anti–jam
design for easy stacking.
Pan shall be permanently
marked with item number, steel type and gauge, and
capacity. Pan shall be NSF-listed. Quantities to be
provided as specified in the Smallwares Schedule.
Manufacturer: Subject to compliance with specifications,
Polar Ware
Volrath
Carlisle FoodService Products
Carlisle FoodService Products shall provide the
third, quarter or sixth size pan only not the full.
half,
The Edge manufactured by Polar Ware shall be 22-gauge,
type 300-series stainless steel. Pan shall be NSF
listed and have a minimum of 1/2" Grip-N-Lift edge
along top flange for easy removal and increased
strength. Top outside corners of pan shall be flat and
free of additional geometry for easy cleaning. Pan
shall have anti-jam lugs in corners of 4" deep pans to
resist jamming and facilitate easy separation. Reversed
form edge shall be polished and flattened to provide
consistent contact to the well opening. Solid Pan Size
shall be full, half, third, quarter or sixth.
Perforated pan size shall be full size. Quantities to
be provided as specified in the Smallwares Schedule.
Item number, size, and capacity must be visible on pan.
Polar Ware Item Number: IE11X, IE12X, IE13X, IE14X,
IE16X and IE11XP.
B.
NYCSCA
Stainless Steel Pan Covers: Pan Cover shall be the dome
type without spoon or ladle slot. Full size pan cover:
satin finished 18-8, Type 304 stainless steel; cool
touch handles shall stay comfortable to 220°F.
Dome
shall be 21/4” min. Solid covers shall be NSF-listed,
and permanently marked with item number.
Quantities
to be provided as specified in the Smallwares
Schedule.
FOOD SERVICE EQUIPMENT 11400 - 92
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications,
Polar Ware
Volrath
C.
Stainless Steel Perforated Pans: Perforated pan size
shall be full size. Pan shall be made of 22-gauge 188, Type 304 stainless steel. Pan shall be permanently
marked with item number, steel gauge and capacity.
Pan shall be NSF-listed. Quantities to be provided as
specified in the Smallwares Schedule.
Manufacturer: Subject to compliance with specifications:
Polar Ware
Volrath
Carlisle FoodService Products
D.
18" x 26" Solid Aluminum Pans: Full-size sheet pans;
NSF Listed; extra dent resistant 3004 aluminum alloy;
12 gauge construction; concave bottom; sanitary open
bead. Lincoln Wear-ever Model #5315 or Vollrath model
#68374. Quantities to be provided as specified in the
Smallwares Schedule.
Manufacturer: Subject to compliance with specifications:
Lincoln Wear-ever
Vollrath
E.
18" x 26" Perforated Aluminum Pans: Full-size sheet
pans; extra dent resistant 3003 aluminum alloy; concave
bottom, perforated; galvanized bead wire; 18 gauge
construction; natural finish. Lincoln Wear-ever Model
#9002P. Quantities to be provided as specified in the
Smallwares Schedule.
Manufacturer: Subject to compliance with specifications:
Lincoln Wear-ever
4.35
MISCELLANEOUS EQUIPMENT
A.
NYCSCA
Mop Rack: Unit should hold all types of kitchen
equipment and janitorial supplies.
Heavy gauge
aluminum frame or plastic wall strip with extra long
life rubber inserts or hooks that grip each item
securely regardless of shape and size. Unit shall be
at least 18" long mounted on the wall
FOOD SERVICE EQUIPMENT 11400 - 93
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Rubbermaid Commercial Products
Prince Castle Inc.
Model No. 1992/1993
Model No. 918-B/936-B
B.
Utensil Rack: Provide as specified in the Fabrication
Article
C.
Corner Guards: Provide as specified in the Fabrication
Article
4.36 SMALLWARES SCHEDULE
13
A
Item Description
B
C
Total #
of Items
on
Drawing
Spec
Reference
D
E
Smallwares Required Per Unit
Total of
Item
Required
Description
Number
Sink –
Single/Double
Perforated Drain Tray per Unit
1
Pot Sink
Perforated Pot Sink Heater Insert
1
Hot Well Server 4 Wells
Pan – Full Size, 4" deep s/s
8
Dome Cover - Full Size s/s
4
Pan – Half-Size, 4" deep s/s
8
Pan – Quarter Size, 4" deep s/s
16
Pan - Sixth Size, 4" deep s/s
6
Adapter Bar
4
Adapter Plate - 20" w/cutout for
salad bowl
1
Salad Bowl - 18" Acrylic
2
Milk Counter
Chrome Wire Baskets
6
Hot Mobile Cabinet
Pan – 18" X 26" Solid
18
Angle (Pan) Rack
Pan – 18" X 26" Solid
18
Coffee Maker
Extra Decanters
4
Filters
100
Pan – 18" X 26" Solid
3
Pan – 18" X 26" Perforated
3
Pan – 18" X 26" Solid
6
Pan – 18" X 26" Perforated
6
Ice Scoop
2
Salad Counter
Reach-in
Refrigerators &
Freezers - 1 Door
Reach-in
Refrigerators &
Freezers - 2 Doors
Ice Maker
NYCSCA
F
(B x E)
FOOD SERVICE EQUIPMENT 11400 - 94
05/15/15
DESIGN NO._____
A
Item Description
Mixer - 20 Quarts
Mixer - 20 Quarts
Food Processor
Range w/Oven
Steamer
Convection Oven
Braising
Pan/Titling
Skillet
Can Opener
4.37
NYCSCA
C
Total #
of Items
on
Drawing
Spec
Reference
D
E
Smallwares Required Per Unit
F
Total of
Item
Required
Description
Number
20 Quart Bowl
20 Quart Extension Ring
20 Quart B-flat beater
20 Quart "D" or "W" Wire whip
20 Quart Dough arm (Type E)
Batch Bowl- WFP16S2
"S" Blade - WFP16S1
Grating Disc -WFP16S16
Continuous feed chute-WFP16S4
Large pusher- WFP16S6
Small pusher-WFP16S7
Slinger-WFP16S8
Disc Stem-WFP16S9
Adj slicing disc-WFP16S10
1
1
1
1
1
1
1
1
1
1
1
1
1
1
French Fry Disc- WFP16S16
1
Shredding Discs -WFP16S12
1
Julienne Discs -WFP16S14
1
Additional Oven Rack
Pan – 12" X 20" X 2 ½" s/s solid
Pan – 12" X 20" X 4" s/s solid
Pan – 12" X 20" X 2 ½" s/s
perforated
Pan – 12" X 20" X 4" s/s
perforated
Additional Oven Racks
Pan Rack Steamer Insert w/12" X
20" X 4" s/s perforated pans w/
covers & lift handles
Knife Assembly
Shield
Gear
1
6
4
6
(B x E)
4
2
3
1
1
1
EQUIPMENT FOR TEMPORARY KITCHENS (ELECTRIC))
A.
14
B
General Requirements: All equipment shall be provided
in accordance with the following requirements:
1.
All equipment under the exhaust hood shall be
interlocked with the exhaust fan so that the
equipment cannot be used without the exhaust fan
on.
2.
All electrically heated equipment shall comply
with the requirements of UL and the Bureau of
Electric Controls.
3.
All electric fired equipment shall be properly
insulated so that when fired at maximum heat no
FOOD SERVICE EQUIPMENT 11400 - 95
05/15/15
DESIGN NO._____
outside surfaces handles, etc., are sufficiently
hot as to produce burns when touched.
4.
B.
All equipment fixed in place requiring solid
electrical input connections shall be provided
with integral junction box in rear for solid
electrical connection per NYC Electrical Code.
Electric Oven (Convection) - Double:
1.
Provide with standard equipment.
Solid doors to
open and close simultaneously with one handle. UL
and NSF approved.
2.
Exterior finish: stainless steel front, top,
sides, doors and legs with flanged feet. Interior
oven finish: porcelain enamel or stainless steel.
Interior Lights.
3.
Electrical Requirements:
a.
Fan Motor: 208 Volt, 3-phase 60 cycle with
thermal overload protection and automatic
reset.
Heated element shall be enclosed,
replaceable type for operation on 208 volt,
3-phase, 60 cycles.
b.
Oven shall be completely wired with wires
terminating in junction box.
Manufacturer: Subject to compliance with specifications
Blodgett
Garland
Vulcan - Hart Corp.
B.
Model Mark V Double
Model MCO-ES-20
Model VC44ED
Two Burner Electric Hot Plate: Provide surface heating
unit cabinet with standard finish, standard equipment
and the additional specified requirements.
Heating
elements shall be located front and rear on raised
cabinet top.
Infinity controls with individual pilot
lights shall be mounted on front of raised cabinet
top. Provide with heavy duty tubular steel legs with
flanges feet to give unit a 27" overall height.
Electrical Requirement: 208/240VAC, 60HZ, 1 or 3-phase
Manufacturer: Subject to compliance with Specifications:
Market Forge
Vulcan-Hart Corp.
4.38
EQUIPMENT FOR
Elsewhere))
TEMPORARY
M18-HPE
VEX3
KITCHENS
(GAS
(Not
Specified
14
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 96
05/15/15
DESIGN NO._____
A. Two Burner Gas Range (Half-Size) shall be of the model
number indicated on the Equipment Schedule and shall
comply
with
the
Gas
Heated
Equipment
General
Requirement: 17” wide, two (2) 30,000 min open burners
with cast iron top grates. Input burners shall be
controlled by individual pilots and control valves.
Provide with cabinet base with hinged door, no back
board, stainless steel front and front top ledge,
painted sides with heat resistant finish and 6"
stainless steel adjustable legs.
Range
shall
be
provided
with
factory
installed
watertight explosion proof solenoid valve in the input
gas line that shall interlock with the exhaust hood
fan. Coil shall be high temperature type; rated at
212oF operating temperature.
MEA or Approved Agency Certification listed and/or
label and AGA approved.
Gas Requirement:
60,000 BTU/Hr (min)
Electrical Requirements: 120V, 60 Hz, 1ph (Solid
connection).
24
Manufacturer: Subject to compliance with specifications.
Vulcan-Hart Corp.
Garland
4.39
SELF-SERVE
SALAD
BAR
REFRIGERATED COUNTER)
A.
36
NYCSCA
Model No. GHX45
Model No. M4S
30” H
(MOBILE
SELF-CONTAINED
General: Top: 14 gauge, type 304 stainless steel, die
formed, welded, ground and polish to an uniform finish,
front edge to be rolled; back edges and ends flanged
down with corners mitered, welded, ground smooth and
polished. Unit shall be constructed of 18-gauge
stainless steel clad with stainless steel finish. All
exposed stainless steel shall be polished with #4
finish. All exterior side panels shall be reinforced
with overlapping corners and welded in place. All body
cutouts shall be reinforced with 14-gauge galvanized
channel supports.
Connection to electric receptacle shall be by a eightfoot heavy-duty three conductor (one grounding) line
cord with plug to match receptacle.
Access Adjustable Buffet-Style Breath Guard: Top shelf
shall be constructed of 18-gauge stainless steel. Side
and end panels shall be constructed of 1/4” clear
acrylic. Uprights built of 18-gauge stainless steel.
Adjustable Access Breath Guard shall provide serving
opening range of 9"-15" in one inch increments. NSF
certified.
Provide fluorescent light fixtures with
energy efficient lamps under breath guard.
Provide
shield for light tube.
FOOD SERVICE EQUIPMENT 11400 - 97
05/15/15
DESIGN NO._____
Plate Rest shall be made of 18-gauge stainless steel
with fold-down style mounting bracket. 7" wide with 1"
turned down flange.
B.
Mobile Salad (Self Contained Refrigerated) Counter
1.
Unit shall be 60” L x 28” W x 30” H
1.
The refrigerated pan shall be fully insulated on
all sides and bottom. Seamless pan well shall be
18-gauge stainless steel.
2.
Refrigerated
Pan:
NSF-7
certified;
7”
deep
mechanically cooled cold pan. Fully self-contained
condensing
unit
with
a
hermetically
sealed
compressor and thermostat control.
The system
shall be fully charged with CFC and HCFC free
refrigerant and ready to operate. Provide with a
1” I.P.S. drain with drain valve with hose hook-up
located at the side of the unit.
3.
Base
shall
compressor.
4.
Provide on/off switch
accessible location.
5.
Provide with access adjustable buffet style breath
guard with fluorescent lights and stainless steel
fold-down 7” plate rest on both side.
6.
Electrical Requirements: Lights and cold pan wired
to a single cord and plug.
have
ventilated
space
mounted
in
for
an
the
easily
Manufacturer: Subject to compliance with specifications:
Duke Manufacturing Co
ShelleySteel/Delfield
Vollrath
4.40
PAPER TOWEL DISPENSER
A.
Surface-mounted
paper
towel
dispenser
shall
be
fabricated of stainless steel with exposed surfaces in
satin finish.
Stainless steel: 22 gage (min.). Free
of burrs and sharp edges.
Tumbler lock to secure
hinged cabinet.
Towel Capacity: 400 single-fold paper towels (minimum).
B.
NYCSCA
Manufacturers:
specifications:
Subject
to
compliance
with
FOOD SERVICE EQUIPMENT 11400 - 98
05/15/15
DESIGN NO._____
Bobrick Washroom Equipment Inc. Model B-263
Bradley Corporation Model 251-15.
PART 5 - EQUIPMENT SCHEDULE
16
END OF SECTION
Notes to Specifier (Delete from Specification)
1.
Edit these specifications by deleting articles that are not
required, then re-number articles and update article 2.01
List of Equipment.
Do not change the intent of the specifications without
express permission of the Authority and the NYC Department of
Education. For instance, do not indicate a stainless steel
finish when painted metal is specified above.
Delete all Notes to Specifier and keys to these notes before
issuing specifications.
2.
Refer to Electrical Design Requirement - Kitchens Electrical
Requirements. Fire Suppression System must now send a signal
to the FACP when the system releases its chemical. Verify
with Electrical.
3.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
4.
Mount one (1) Utensil Rack over each Cook's Table.
5.
Mechanical engineer to provide size and capacity for
condensing unit and size and location of refrigeration
lines. Include capacity of condenser and location of
refrigeration lines on contract documents.
6.
NOT USED.
7.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
8.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
9.
NOT USED
10.
Use the 30-gallon Tilting Skillet in schools where the actual
student population does not exceed 500 including all periods
and where included in the Contract Drawings.
Replace the 40-gallon model numbers with the following:
Cleveland Range, Inc.
Model SGL-30-TR
NYCSCA
Refrigeration
FOOD SERVICE EQUIPMENT 11400 - 99
05/15/15
DESIGN NO._____
Groen, Unified Brands
Model BPM-30G
Legion Industries Inc.
Model TGSE 2430
Market-Forge Corp. Model No.30STGL
Vulcan - Hart Corp. Model VG30O
11.
Tray Slide working height above finished floor shall reflect
the age population of the school (28” for ECC (Early
Childhood
Center),
30"
for
Primary
School,
32" for
Intermediate School and Junior High School, 34" for High
School). Tray Slide shall be installed on top of the dwarf
(low) wall. Refer to Design Requirements Tray Slide, Low
Wall, Serving Lines - Typical Height. Ends and side turned
down square with all corners fully welded, ground and
polished.
12.
Can Wash Room or Area: Since mop pails will be filled in this
area, a large floor drain should be provided. The size shall
be indicated on the Drawings. Review the size with the
Plumbing Engineer.
13.
Edit quantities as required for equipment specified for this
project.
Fill in the total numbers of each piece of
equipment shown on the Drawings (shaded column). Update the
field of column F to get the total for each piece.
14.
Construction
phasing
is
specified
under
Division
1.
Coordinate with Architect.
Use gas equipment when possible; electric if necessary.
Determine if existing equipment is acceptable.
Call out
existing equipment in the Schedule.
The salvage of existing equipment scheduled to be removed is
to be addressed in the scoping/design phase.
The A/E of
Record shall contact the NYC Department of Education Office
of ScoolFood (OSF) in order to determine whether there is
any interest in salvaging the components scheduled to be
removed.
Equipment designated to be salvaged shall be
specified by the A/E to be delivered by the Contractor to a
location designated by OSF.
The specific equipment to be
salvaged and specific delivery location shall be precisely
detailed in the bid documents.
15.
If size not shown on the Drawings, unit shall be 24” x 48” x
67”. Include the size in the Equipment Schedule.
16.
Attach a list of equipment to this Article. Key the list to
Item Numbers shown on the Drawings and indicate quantities
and the specific manufacturers used to create the Drawings.
Indicate all accessories required that are not included in
the Smallwares Specifications.
Example:
ITEM NO. 1 - ONE (1) FOUR BURNER RANGE
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 100
05/15/15
DESIGN NO._____
Vulcan-Hart Corp. Model No. GH45
Provide with stainless steel right side.
17.
The Hummer Jet Jr. and Deck brush manufactured by Spray
Master Technologies (SMT) is designed to be used with SMT
pressure cleaning systems.
18.
NOT USED.
19.
NOT USED
20.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
21.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
22.
The Project Engineer (HVAC) shall use the exhaust rates
recommended by the hood manufacturer for a specific layout of
cooking equipment as part of the ventilation subsystem in the
building's HVAC system. Close coordination is required
between the Project Architect and the Project Engineer (HVAC)
to maintain the required airflow rates over cooking
appliances.
(Refer
to
Design
Standard
6.22
Kitchen
Ventilation).
Ensure that the Project Electrical Engineer
includes the light switch and exhaust fan control and
associated wiring on the Electrical Drawings.
23.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
24.
Edit as required. Include the two-burner range if required
and/or shown on the Drawings
25.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
26
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
27.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
28.
Use the Therm & Hold Cabinet when the required ventilation
system (vent hood) cannot be provided into the kitchen area.
Use the automatic water fill only on new construction;
coordinate with the Plumbing Engineer for the location of the
automatic water fill (1/4”). For all other projects, delete
the automatic water fill.
Add the Therm & Hold Cabinet to Article 2.01: LIST OF
EQUIPMENT and to PART 4 – EQUIPMENT as the following Article
Refrigeration
4.XX THERM & HOLD CABINET (ELECTRIC)
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 101
05/15/15
DESIGN NO._____
A.
Therm & Hold Cabinet: used for reheating and serving
precooked foods.
Cabinet shall utilizes Controlled
Vapor Technology (CVap) as a method and apparatus for
reheating and holding hot foods, consisting of an air
heater and water heater to establish ideal water vapor
content that is in relation with the moistness
characteristics for the food. Rethermalization ovens
with precise temperature and humidity control are also
acceptable.
B.
Construction
1.
Materials: stainless steel
2.
Rack supports: adjustable, spaced 3.5” to receive
fourteen (14) sheet pans (18” x 26”) or twentyeight (28) steam table pans (12" x 20" x 2-1/2).
Removable for easy cleaning.
3.
Doors: Field reversible hinges shall allow door
lift off to facilitate cleaning.
Magnetic door
latch.
4.
Bumper Guard: Full perimeter bumper with heavy
duty, non marking 5” casters (2 locking, 2 nonlocking)
5.
Insulation: Full-perimeter high density 1-1/2” UL
and ASME approved fiberglass insulation.
6.
Controller: Computerized processor or solid state
digital control with six pre-programmed retherm
cycles and one operator-programmable open cycle
for setting food temperature, food texture, and
time.
The cabinet shall automatically hold. The
control shall never need calibration.
7.
Water Fill: use automatic water fill system
includes a saddle valve and 1/4” flexible tubing
kit. Connection located at lower left back of
cabinet. Low mineral potable water is recommended,
otherwise use deionizer/demineralizer to prevent
corrosive damage. Provide ScaleKleen packets (12pack) and external water filter
8.
Ventilation: Allow 2" ventilation clearance on
sides, back, and top of appliance. Provide with
the specified casters. Generally this appliance
does not need to be installed under a mechanical
ventilation system (vent hood). Check with the
applicable NYC Construction, Fire and Health Codes
9.
Electrical: 208V, 8 feet electrical cord to match
receptacle (15-50P)
10. Specify left hand or right hand hinge as shown on
the Drawings.
Manufacturer: Subject to compliance with specifications:
Winston Industries, LLC.
(CVap Therm & Hold Cabinet)
Model CAT522-HR
Winston Industries Therm & Hold Cabinet shall include bumper
guard and transport options
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 102
05/15/15
DESIGN NO._____
CresCor Model RO-151-FWUA-18D 208V/3Phase with full perimeter
bumpers.
29.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
30.
High School: Verify that the Mobile Cashier Counter (Point of
Sale (POS) System) is located at the start of each serving
line and that the Ice Maker is included on the High School
(HS) Kitchen layout (ROOM PLANNING STANDARDS K2; Item No.
K14).
31.
Refrigeration
For installation and specification requirements, refer to
Section 16791 - Self-Corrective Clock System, Article 2.06 Time Card Recorder. The setting of the recorder shall
correspond to the approved sample card. The recorder can
accommodate different type of time card. The setting of the
recorder shall be approved by the Authority and NYC DOE (OSF)
based on the approved sample time card. Verify with NYC DOE
(OSF) before ordering the Time Card Recorder and metal racks.
Time card recorder shall be mounted at 48" A.F.F.
32.
NOT USED
33.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
34.
Refer to Notes to Specifier for Walk-In
Equipment and Ice Maker at end of section.
Refrigeration
35.
Mobile Serving Counters with the plastic laminated front
panel, factory installed tray slice shall be specified for a
Serving line installed in New construction. For Major
Modernizations and Capital Improvement Projects, Architect
shall replace Article 4.09 with the following and add Article
4.10 – TRAY SLIDES (mounted on the dwarf (low) wall)
4.09
A.
NYCSCA
SERVING COUNTERS, MOBILE, MODULAR TYPE
General
1.
Mobile, modular units with cam-lock locking
devices so all units form a continuous line and
recessed stainless steel push handles.
2.
Top: 14 gauge, type 304 stainless steel, die
formed, welded, ground and polish to an uniform
finish, front edge to be rolled; back edges and
ends flanged down with corners mitered, welded,
ground smooth and polished.
Top shall be
fabricated as one integral unit with square
exterior corners. The serving counter shall appear
as one continuous top.
FOOD SERVICE EQUIPMENT 11400 - 103
05/15/15
NYCSCA
DESIGN NO._____
3.
Exterior body shall be constructed of 18-gauge
stainless
steel
side
panels
and
14-gauge
galvanized bottom. All exterior side panels shall
be reinforced with overlapping corners and welded
in place. All body cutouts shall be reinforced
with 14-gauge galvanized channel supports
4.
Front, end and side panels, intermediate shelves
and undershelves: 18 gauge, type 304 stainless
steel.
5.
All shall be provided with four heavy duty 5"
casters with polyurethane tires, with the two at
the service side equipped with locks.
6.
Serving units shall be designed for single side
service,
as
noted
on
the
Drawings,
and
electrically heated or cooled, as required, from a
120V/208V, 1 or 3 phase, 60 HZ power source.
7.
Connection to electric receptacle shall be by a
six-foot
heavy-duty
three
conductor
(one
grounding) line cord with heavy-duty plug to match
receptacle. Connection on service side.
8.
Unit shall be provided without tray slide unless
otherwise specified and/or shown on the Drawings.
9.
All transparent panels shall be 1/4" tempered
glass at front and plexiglas at ends, framed in a
20 gauge stainless steel channel members.
10.
All refrigerated units shall be provided with a
compressor
of
the
manufacturer
recommended
horsepower.
11.
Drain valve shall be at an easy accessible
location on the operator's side.
Provide drains
with flexible hose. Hose length shall extend to
the floor drain.
12.
Overall height should reflect the age population
of school (32"PS, 34"IS, 36"HS).
13.
When units are free standing, provide four (4)
vertical non-marking bumpers.
14.
Provide fluorescent light fixtures with energy
efficient lamps under high shelf (Mobile Hot Food
Counter)
and
display
shelves
(Mobile
Salad
Counter). Provide lamps.
FOOD SERVICE EQUIPMENT 11400 - 104
05/15/15
DESIGN NO._____
15.
B.
Provide Smallwares as specified in the Smallwares
Schedule.
Mobile Utility Counter
1.
General construction shall comply with the General
Paragraph.
2.
Open understorage
shelves.
with
intermediate
and
bottom
Manufacturer: Subject to compliance with specifications:
Atlas Metal Industries, Inc.
Duke Manufacturing Co.
DUNHILL Food Equipment Corp.
Piper Products, Incorporated
ShelleySteel/Delfield
C.
NYCSCA
CWFT-MOD (S/S)
310NYC-MOD (S/S)
C3XXSP (S/S)
500-X-MOD (S/S)
SC-XX-NU (S/S)
Mobile Hot Food Counter
1.
General construction shall comply with the General
Paragraph. Length and number of wells as indicated
on the Equipment Schedule.
2.
Electrically
heated
insulated
hot
wells.
Dry/moist
wells
individually
thermostatically
controlled with an adjustable control switch and
indicator light in the control panel. Each well
shall be fitted with 1" I.P.S. chrome plated
bronze drain line at bottom manifold into a single
gate drain valve with hose hook-up.
3.
Hot Server shall be designed for 12" x 20" x 6”
deep pans.
4.
Open understorage
shelves.
5.
Provide with high shelf, Plexiglas end, tempered
glass sneeze guards and fluorescent light under
high shelf.
6.
Electrical Requirements: Lights and wells wired to
a single cord and plug. Provide unit with the
following UL listed nylon body, straight blade,
angle plug; NEMA Configuration 14-30P; Number of
poles: 3; number of Wires: 4. The plug shall be
industrial grade, grounding with a 4-position
adjustment with an Insulgrip connector cable. The
plug shall be Hubbell HBL9432C. Match cord and
receptacle type for final connection.
with
intermediate
and
bottom
FOOD SERVICE EQUIPMENT 11400 - 105
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Atlas Metal Industries, Inc.
Duke Manufacturing Co.
DUNHILL Food Equipment Corp.
Piper Products, Incorporated
ShelleySteel/Delfield
D.
CWIH-MOD(S/S)
304NYC-MOD (S/S)
C26XXPCL (S/S)
501-X MOD (S/S)
SH-X-NU (S/S)
Mobile Salad (Self Contained Refrigerated) Counter
1.
General construction shall comply with the General
Paragraph. Length as indicated on the Equipment
Schedule and shown on Drawings.
2.
The refrigerated pan shall be fully insulated on
all sides and bottom.
3.
Refrigerated
Pan:
NSF-7
certified;
7”
deep
mechanically cooled cold pan. Fully self-contained
condensing
unit
with
a
hermetically
sealed
compressor and thermostat control.
The system
shall be fully charged with CFC and HCFC free
refrigerant and ready to operate. Provide with a
1” I.P.S. drain with drain valve with hose hook-up
located at the bottom of the unit on the
operator's side.
4.
Base
shall
have
two
S/S
undershelves
ventilated space for the compressor.
5.
Provide on/off switch mounted on the exterior
located on operator's side in an easily accessible
location.
6.
Provide with stainless steel/tempered glass double
deck
display
case
with
sneeze
guards
and
fluorescent lights under display shelves.
7.
Electrical Requirements: Lights and cold pan wired
to a single cord and plug.
and
Manufacturer: Subject to compliance with specifications:
Atlas Metal Industries, Inc
Duke Manufacturing Co.
DUNHILL Food Equipment Corp
Piper Products, Incorporated
ShelleySteel/Delfield
NYCSCA
CWRM-MOD (S/S)
316-N7NYC-MOD(S/S)
C5XXMDCL (S/S)
502-XR MOD (S/S)
SCSC-XX-B-NU (S/S)
FOOD SERVICE EQUIPMENT 11400 - 106
05/15/15
E.
DESIGN NO._____
Mobile Cashier Counter (Point of Sale (POS) System)
1.
General construction shall comply with the General
Paragraph. Length as indicated on the Equipment
Schedule and shown on Drawings.
2.
Operator’s side of unit: open to 1" O.D. stainless
steel foot rest at the bottom center; side
opposite operator and ends are fully enclosed.
Opening shall allow knee room.
Unit shall be
equipped with stainless steel drawer with cylinder
lock and keys.
3.
Provide convenience outlet with breaker with
electric cord and plug to accommodate Cash
Register ((Casio Model CE 3415 (NIC)) or any other
POS device supplied by NYCDOE (OSF)). Electrical
Requirements: 120V, 1ph, 60HZ, 25 watts, dedicated
circuit.
Manufacturer: Subject to compliance with specifications:
Atlas Metal Industries, Inc.
Duke Manufacturing Co.
DUNHILL Food Equipment Corp
Piper Products, Incorporated
ShelleySteel/Delfield
F.
NYCSCA
CWCS-MOD (S/S)
306NYC-MOD(S/S)
C99XXSP (S/S)
503-1 MOD (S/S)
SCS-XX SS (S/S)
Milk
Chest:
Refrigerated
Milk
Storage
Cabinet
(Commercial Type for Racked Container Storage).
1.
The cabinet shall be provided with easily readable
thermometer mounted integral to cabinet walls.
2.
The cabinet shall be mechanically refrigerated
with hermetically sealed condensing unit and
cooling coil or plate coil cooling unit.
3.
Both exterior shell and inner lining shall be of
stainless steel construction.
The cabinet shall
be supported on an angle frame base with channels
or gussets for caster supports.
The interior
bottom shall slope 1" toward cabinet back to
prevent carton from tipping during self-service.
Opening shall be provided in the back for
ventilation and for access to the refrigeration
unit.
4.
The cabinet shall be equipped with a top "Upper
Door" and "Drop Down" front door full width of the
cabinet.
Door shall be provided with bumper
guards and a locking mechanism with two brass
master keys and tags. All cabinets shall be keyed
alike. Provide keys with C.P. brass ring and tag,
FOOD SERVICE EQUIPMENT 11400 - 107
05/15/15
DESIGN NO._____
stamped "NYC DOE" and "PIC" for Pupils Serving
unit.
5.
Condensing Unit: Fully hermetically sealed, aircooled type: self-contained with cabinet.
6.
Cooling Unit: Cooling coils or plates. Cooling
coils shall be secured to cabinet.
7.
Electric Requirements: 1/3 H.P., 120 volts, single
phase, 60 HZ. Six feet min. of 3 wire cord and
ground plug to match receptacle.
8
Two swivel and two rigid casters with ball-bearing
wheels with polyurethane tires (and ball-bearing
swivel).
9.
The height of the cabinet front with door open
shall not exceed 27" from floor to facilitate
self-service by small students.
10.
Provide flexible drain hose with length to extend
distance to floor drain.
11.
Provide the following additional options: wrap
around and corner bumpers and bumper guards on the
inside and outside of the doors at the corners and
next to the lock.
If the manufacturer does not
install the bumpers on the unit, contractor shall
supply and install all the required bumpers and
bumper guards as specified.
Manufacturer: Subject to compliance with specifications:
Beverage-Air
NOR-LAKE
True Food Service Equipment, Inc.
4.10
SMF34Y-1-S (SS)
AR082SSS/0
TMC-34-SSS
TRAY SLIDES
A.
11
Tray slide: 14-gauge stainless steel formed with raised
slides, back and ends turned up 2"; closed ends; 3-1/2”
backsplash; 12” wide continuous unit. No gaps and/or
holes of any size will be accepted. Tray slide shall
be built so that there is an overlap sufficient to
cover the plugs on the equipment side.
Mount on the
dwarf (low) wall of the height specified.
Refer to
the Drawings Details.
36.
Include self-serve salad bar in the cafeteria
proximity to the serving lines (Servery).
37.
Coordinate with the Electrical Engineer to ensure the power
and outlets are indicated on the Drawing. Indicate the
NYCSCA
in
close
FOOD SERVICE EQUIPMENT 11400 - 108
05/15/15
DESIGN NO._____
Reach-In electrical outlet height on the Kitchen Electrical
Drawings.
Notes to Specifier for Walk-In Refrigeration Equipment and Ice
Maker:
3.
Verify that Drawings indicate tile flooring continuing from
kitchen into walk-in.
When the project precludes cutting
into the slab for a flush alignment of walk-in floor with
the kitchen floor, then an interior ramped floor within the
walk-in shall be specified. Delete the affidavit requesting
that the walk-in floor is flushed with the kitchen floor.
The interior ramp shall be similar in construction to the
floor. Interior ramp shall have an incline of not more than
7-1/2 degrees and shall be as wide as finished door opening
with a depth of 30” with no reduction in storage area.
Interior ramp shall include safety walk strips mounted on
the floor (NSF approved skid resistant floor). Refer to the
Drawings Details.
When the Drawings refer to a walk-in with a manufacturer
provided floor, prefabricated insulated floor panels shall
be similar in construction to the wall panels with a fully
formed NSF interior radius and stamped corners. Floor panels
shall be designed to withstand uniformly distributed floor
loads of up to 600 pounds per square foot. Provide heated
threshold to prevent frost build-up.
The floor shall be NSF approved skid resistant floor.
Floor Finishes: Interior: 14 gauge smooth galvanized steel
with skid resistant (diamond) tread plate aluminum and
built-in interior ramp, if required. Exterior: 26-gauge
galvanized steel or 26 gauge stucco galvalume steel.
Project Architect shall note on the drawings that the
exterior panel surfaces of prefabricated assemblies in
contact with concrete will need to be treated to prevent
deterioration caused by corrosion or chemical reaction of
dissimilar materials.
7.
Provide extra fixtures with lamp and switch as required.
Part 14-1 of the NYS Public Health Law (also referred to as
Chapter I, State Sanitary Code, covering Food Service
Establishments), requires a light intensity of 20 foot
candles, 30 inches above the floor in box.
Verify with
manufacturers.
8.
Designer to complete refrigeration schedules per plans and
manufacturer recommendations. If the condensing unit is
installed in a compressor room located inside the building,
the required ventilation (cubic feet per minute required)
shall be provided by the Walk-In Refrigeration Unit
Manufacturer.
20.
Replace the following Par. C., D. and E. if the compressor
rack is included on the Drawings or the Equipment Schedule.
Use the compressor rack comprised of two compressors for each
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 109
05/15/15
DESIGN NO._____
walk-in refrigeration unit for redundancy.
Verify model
number and capacity with the Walk-In Manufacturer based on
size required for project.
C.
Refrigeration unit/Compressor Rack
1.
33
NYCSCA
GENERAL: Provide the unit refrigeration system
with two compressors each walk-in box compartment
for redundancy housed on the condensing unit with
matching evaporators. The system shall be provided
with an automatic transfer mechanism for each
tandem set of compressors to invoke equal run time
between compressors. Switching between compressors
shall be accomplished by an electronic alternating
timer, with system status indicator lights,
automatic transfer fault protection and system react alarm with reset button. The timer shall
assure that both systems are exercised and tested
to be functional. On a failure, the passive system
will automatically come on line to maintain the
required walk-in temperature. A failure mode alarm
will also be activated and the backup system will
now run continuously until the fault is cleared.
All the controls functions and diagnostics shall
be included on a controller electronic control
system as specified herein.
Refrigeration System: Remote with preassembled
condensing with a compressor rack consisting of
two compressors, one compressor shall be used for
redundancy
and
evaporator
assemblies,
easily
replaceable and serviceable of the Manufacturer's
recommended horsepower.
System shall be fully
automatic in operation.
Packaged refrigeration system shall be UL listed.
Automatic outdoor air-cooled remote condensing
unit with the compressor rack system shall be
located on a pad outside of the building where
shown on the Drawing. Roof mounted condensing unit
shall be mounted on rail curbs set at a minimum of
24” above finished roof to facilitate roof
replacement.
Unit shall include outdoor weather
housing, compressor and condenser systems, and
electrical control panel, all housed within a
single assembly; Evaporator assemblies consisting
of individual or multiple evaporator coils shall
be provided with all the required options and
accessories inside the walk-in compartment.
All
of the component parts, options and accessories
shall be provided, mounted, piped and wired, as
required by the manufacturer.
System shall be provided with all labor material
and equipment necessary to supply individual
refrigeration
systems
listed
on the Drawing
Equipment Schedule. All work shall be done in a
FOOD SERVICE EQUIPMENT 11400 - 110
05/15/15
DESIGN NO._____
neat and workmanlike manner according to the
highest industry standards and subject to the
complete satisfaction of the Authority and/or NYC
DOE (OSF).
Refrigeration package shall be preengineered, factory assembled.
The Refrigeration System shall be designed to
compensate for Walk-In Box door intermittent
aggregate opening of 4 hours during a 16 hours
operation based on an ambient temperature of 100
F.
Use of the Walk-in unit shall be considered
heavy.
2.
NYCSCA
OUTDOOR CONDENSING UNIT:
a.
Frame and Housing: Outdoor weather shall
include a welded, de-burred and cleaned
structural steel base frame made of 3”
members.
Exterior housing and access doors
shall be manufactured of a minimum of 16gauge
galvanized
steel,
assembled
and
cleaned. Frame and housing shall be painted
with a primer coat of epoxy-based paint and
finished with a coat of polyurethane acrylic
enamel.
b.
All compressors shall be manufactured to
operate
with
the
refrigerants
specified
herein. Each compressor system shall be
filled
with
refrigerant
compatible
refrigeration oil by the manufacturer and
shall include discharge and suction line
vibration (or vibrasorbers) protection, dual
pressure control(s), Sporlan “Catch-all” or
approved equal dehydrator, liquid line filter
drier, moisture indicating sight glass, and
crankcase heater. Each of these systems shall
also include a receiver tank capable of
accepting
the
entire
system
refrigerant
without exceeding 90% of its volumetric
capacity.
Each receiver shall be provided
with a pressure relief vent and, at its inlet
and outlet, a roto-lock insulation valve with
a service port.
Compressors shall use
separate
refrigerant
circuit
providing
independent
function
of
each
system.
Additionally, all compressor systems that
will operate at suction temperature below 00 F
shall include a suction line accumulator.
c.
The condenser circuit shall have its own
condenser fan.
Each condenser fan to cycle
off
when
alternate
condenser
fan
is
energized.
FOOD SERVICE EQUIPMENT 11400 - 111
05/15/15
DESIGN NO._____
d.
NYCSCA
Control Panel: Exterior mounted, weather
proof, electrical panel shall be manufactured
of 14-gauge galvanized steel which has been
assembled, welded and deburred and cleaned.
The control panel can also be mounted on the
evaporator coils. Control panel shall include
hinged access doors with a built-in fused
disconnect switch inter-locked to shut off
all system electrical power when the doors
are opened; circuit breakers and contactors
for each compressor; required defrost time
clocks;
and
circuit
breakers,
start
capacitors and fan cycle control thermostats
for each of the condenser fan motors.
A
wiring diagram of the refrigeration system
shall be photo etched onto an anodized
aluminum plate and permanently affixed to the
inside of the refrigeration system.
All
internal wiring shall be held in place with
fasteners and individually numbered. Provide
a remote display panel with all the functions
and diagnostics of the control panel mounted
on each walk-in front wall as specified
herein
i)
The Rack System shall be provided with
Automatic
Transfer
System
for
equal
compressor run time.
All compressors
shall be provided with Crankcase Heater,
Dual Pressure Control, Fan Cycling, Head
Pressure Valve and Heated Receivers.
ii) Automatic Transfer System comprised of
Electronic Alternating Timer, Circuit
Breakers, System Re-set Alarm Button,
Automatic Transfer on Fault to the other
compressors and condensers, Operating
Lights Green (ON) and Red (In Alarm).
iii) Engineering Diagram shall be provided
with system. Information Plate shall be
mounted inside the control panel or in
the condensing unit housing showing the
manufacturer's name and address, model
number,
serial
number,
electrical
characteristics,
including
horsepower,
voltage, current, cycles, and phase, the
amount and type of refrigerant and
factory test pressures.
Sign showing
cleaning instructions, safety procedures
and hazard conditions shall also be
provided. Plate or plates shall show UL,
NSF, Factory Mutual, and the MEA number
or Approved Agency Certification listed
and/or label.
FOOD SERVICE EQUIPMENT 11400 - 112
05/15/15
DESIGN NO._____
e.
3.
NYCSCA
Internal
Refrigeration
Piping
shall
be
extended to one side of the refrigeration
system in a neat and orderly manner.
Each
set of piping shall have a label permanently
affixed identifying the system it will
service.
All internal refrigeration piping
shall be refrigerant grade A.C.R. or type L
copper tubing as per Section 15510: HVAC
PIPING.
All tubing shall be held in place
with uni-strut channels and clamps, and
protected with neoprene grommets.
A minimum
of 1/2” thick insulation shall cover all
suction lines in accordance with Section
15512: PIPING INSULATION (HVAC).
TESTING
a.
After circuiting, test the condenser for
leaks at a minimum pressure of 500 lbs. per
square inch/gauge (psig).
After final
assembly, the entire system shall be tested
for leaks at 300 psig and evacuated pressure
test at 500 microns at the factory.
The
refrigeration system shall be shipped with a
25-psig charge of dry nitrogen.
b.
The system shall be leak checked, evacuated
and charges with refrigerant in accordance
with
manufacturer
recommendation
and
standards
commercial
refrigeration
procedures. All components and systems shall
be tested accordingly. Any defective piece of
equipment or device shall be replaced or
otherwise corrected and shall be re-tested
until the equipment is in perfect working
order.
4.
ACCESSORIES: Crankcase Heater
Head pressure control
Weather proof enclosures
Fan cycle control for each fan motor
5.
EVAPORATOR COILS FOR REDUNDANT SYSTEMS: Evaporator
assemblies and parts associated with them shall be
mounted inside of the walk-ins.
Each evaporator
coil
shall
include
a
matching
thermostatic
expansion valve, liquid line solenoid valve and
thermostat; one evaporator for each compressor.
If due to space constraint inside the walk-in
compartment, one evaporator coil can be used to
operate the two compressors. The evaporator coil
shall have two independent circuits internally in
the housing. If a refrigeration circuit has a
FOOD SERVICE EQUIPMENT 11400 - 113
05/15/15
DESIGN NO._____
problem there shall be no cross contamination to
the other circuit. Each circuit shall have its own
separate electronic thermostat, solenoid valve and
expansion valve pre-piped and pre-wired with two
separate tubing stubs outs for field refrigeration
connecting.
NYCSCA
a.
Units shall be UL listed, forced-ventilation
type
integral
defrosting,
refrigerant
distributor, single or multiple fans and
motors,
drip
pan,
deflectors,
aluminum
housing and all the necessary accessories.
The expansion valve with strainer, heat
exchanger and inlet and outlet connections
shall also be contained within this housing.
Provide drip pan and drain pans under
uncovered
refrigerant
connections,
and
interconnect them with main drain pan.
Provide drain lines from blower coils and
drain pans to floor drain.
Unit coolers
shall be equipped with mounting brackets.
Evaporators more than 200 lbs. in weight each
shall be hung on rods from building’s
structural framing not from walk-in units
ceiling panels.
The entire unit coolerassembly shall be readily accessible for
cleaning.
b.
Freezer defrost system shall be electric type
with automatic cycling defrost timer system
for the evaporator which shall include drain
line heater wires wrapped over interior
length of drain line from the condensate pan
to prevent freezing of condensate during
defrost.
These heater wires shall energize
only during the defrost cycle.
6.
CONTROLS:
The temperature in each Walk-In unit
shall be controlled by means of a thermostat wired
to actuate solenoid valve in the liquid line, with
the compressor operation controlled by the lowpressure cutout switch.
Thermostats and lowpressure controls shall be adjusted to maintain
the room temperature specified.
Thermostat shall be self-contained remote bulb,
liquid filled, reverse acting, adjustable with
three-degree differential. Remote bulb positioned
in inlet air to the evaporator.
7.
All Systems shall
provide additional
refrigerant flow.
include pump down cycle to
protection against unwanted
FOOD SERVICE EQUIPMENT 11400 - 114
05/15/15
NYCSCA
DESIGN NO._____
8.
PIPING:
Refrigerant
piping
connecting
the
condensing unit to the evaporator and condensate
drain piping shall be Type L hard-drawn seamless
copper tubing with silver brazed joints as per
Section 15510: HVAC PIPING. All refrigerant lines
shall be insulated in accordance with Section
15512: PIPING INSULATION (HVAC).
All condensate
drain lines inside Walk-In boxes shall be
similarly insulated with 1/2" insulation. All work
shall be done in a workmanlike manner.
Condensate Drain outside the box: Coordinate with
Plumbing; 3/4” copper with approved trap extend to
the nearest floor drain.
9.
Provide service valves, filter drier and automatic
flow control valve. Each refrigerant system shall
include a dehydrator, shut-off valve, vibration
eliminators, liquid line solenoid, thermostatic
expansion valve and all other fittings and
accessories, as required and as needed for the
operation of each unit.
10.
System
factory
refrigerant
11.
WORK BY OTHER TRADES
a.
ELECTRICAL:
Electrical contractor shall provide power for
refrigeration package and connect control and
defrost system as called for in the wiring
diagram.
Electrical Contractor shall provide five line
color coded service from the time clock at
the refrigeration package to low temperature
blower
coils
in
coolers
for
automatic
defrost.
Electrical Contractor shall provide direct
connection, in accordance with wiring diagram
for medium temperature blower coils.
All electrical wiring and installation, in
accordance with wiring diagram and local
codes.
Electrical Contractor to provide wiring as
required for alarm panel (reference rack
manufacturer drawings).
charged
with
the
required
FOOD SERVICE EQUIPMENT 11400 - 115
05/15/15
DESIGN NO._____
b.
c.
12.
PLUMBING:
Plumbing contractor shall provide ACR or type
“L”
copper
drain
lines
for
walk-in
refrigerator and freezer, pitched 4” per foot
of run. In freezer, unheated drain line must
be outside of insulation to prevent freezing.
Trap drain line outside of refrigerated space
to avoid entrance of warm, moist air.
Plumbing contractor shall provide individual
drain
line
for
each
evaporator
unless
otherwise called for.
All
plumbing
installation
shall
be
in
accordance with local codes.
GENERAL CONTRACTOR:
Provide all opening required through walls,
floors, ceilings, and roof to run remote
refrigeration lines to equipment evaporator
coils.
General Contractor shall provide all curbing
on
roof
for
the
installation
of
the
Compressor Rack and all weather proofing of
penetration through the roof.
Prepare the rooftop, wall, floor or ceiling
opening for refrigeration lines.
REFRIGERATION SYSTEM APPROVED MANUFACTURER AND
MODEL NUMBER: Outdoor, Roof Top, Air Cooled,
Remote
MFR: Omni Temp Refrigeration
MODEL NO: WK-AC-H-5-0-3
MFR: Refrigeration Design Technologies
MODEL NO: NYC CHDSSXX
MFR: Master-Bilt Refrigeration Solutions
MODEL NO: MRS Series Modular Multi-Compressor
System
MFR: RDI Systems
MODEL NO: MCX-XXX-XXX or RGX-X
MFR: Kolpak Refrigeration
MODEL NO: MCX-XXX-XXX or RGX-X
D.
NYCSCA
Controller: Provide each walk-in refrigerator and/or
freezer using the compressor rack refrigeration system
with an electronic control system mounted to the
evaporator coil or any other place accessible for
service and approved by the Manufacturer and the
Authority. The electronic controller shall control the
two compressor system and one or more evaporator
coils. The electronic controller board with a panel
display and a remote display shall monitor, display and
control the functions of the refrigeration system
including each compressor and evaporator coil(s).
Provide with data logging and means to diagnose
problems from both panel interface. The electronic
FOOD SERVICE EQUIPMENT 11400 - 116
05/15/15
DESIGN NO._____
controller shall control the two compressor system and
one
or
more
evaporator
coils.
The
electronic
controller shall consist of the following factorymounted parts: electronic controller board with twodigit LED and pushbuttons on the panel interface;
solid state temperature sensors; pressure transducer;
electric expansion valve if used as a control or
thermostat reading if used as the control; 24V
transformer; remote display panel; solenoid valve;
external relay to control liquid line solenoid valve
or compressor contactor. LED readout shall show the
temperature, the operating compressor, the failed
compressor, alarm conditions and shall have the
capability to switch compressor. All panels shall be
clearly marked in a permanent fashion designating
whether unit is a refrigerator or a freezer. The remote
display panel shall duplicate all the functions and
diagnostics of the electronic controller and shall be
mounted in front of each walk-in on the door panel. If
Refrigerator and Freezer are installed back to back,
both remote display panels shall be installed in front
of the Refrigerator with a label for each.
21.
If condensing unit is installed in a compressor room, verify
with the Project Engineer that provision for a supply of
ambient air to the unit and removal of heated air from the
condensing unit is accomplished. The required ventilation
(cubic feet per minute required) shall be provided by the
Refrigeration Unit Manufacturer. Units must not be located
in the vicinity of steam, hot air or fume exhausts.
Unit
shall have adequate support to avoid vibration and noise
transmission into the building. Units should be mounted over
areas where high levels of sound are not an important
factor.
When placing your condensing unit (indoor or outdoor), allow
for plenty of outside air to get to your unit. That includes
space away from walls, fences, and other units. Make sure
one unit’s exhaust is not feeding into another unit’s
intake. Each unit should be located so air may circulate
freely and not be re-circulated.
Provide enough clearance to service the unit. Make sure all
panels can open freely and that you have space to maneuver
tools and equipment.
Verify that Drawings shown the location of the outdoor
Condensing unit. If located on the roof, unit shall be
installed on rail curbs, see Note 33.
23.
Locate the Ice maker remote air cooled condenser next to the
walk-in outdoor condensing units. For units placed side by
side, care should be taken to see that ample room is left for
maintenance work and ventilation requirement between units
25.
Provide in High School Kitchen Layout Only. Delete the ICE
MAKER from the other Kitchen layout (PS, JHS and IS). (ROOM
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 117
05/15/15
DESIGN NO._____
PLANNING STANDARDS K1 and ROOM PLANNING STANDARDS K2; ITEM
NO. K14) and WARMING KITCHEN (ROOM PLANNING STANDARDS K5
Item No. T22).
The Ice Maker is designed to be installed indoors, in a
controlled environment. Air-Cooled models discharge very
warm air into the room and required a good air flow. The
air temperature must be at least 35°F, but must not exceed
110°F.
Ice Maker Heat of Rejection: Ice maker, like other
refrigeration equipment, reject heat through the condenser.
Verify with the HVAC Engineer that provision for a supply of
ambient air to the unit and removal of heated air from the
condenser unit are accomplished.
If the flow of air and the indoor temperature is not
attainable, Ice Maker with Remote Air Cooled Condenser unit
shall be provided. The remote condenser shall be installed
above or below the ice maker, per the limits stated by the
manufacturer. The remote condenser installed outside shall
be within the temperature limits set by the manufacturer.
The interconnecting tubing shall be installed as per the
manufacturer written directions, and the amount of tubing
exposed to uncontrolled temperatures shall be minimized.
If Ice Maker with remote air cooled condenser is required,
replace Article 22 with the following
4.22 ICE MAKER/STAINLESS
COOLED CONDENSER
STORAGE
BIN
WITH
REMOTE
AIR-
A.
Provide the Ice Maker mounted on a S/S Storage Bin with
a Remote Air-Cooled Condenser designed to produce
individual ice cubes where shown on the Drawings.
Provide ice maker and storage bin as a single unit and
the remote air-condenser unit completely factory
assembled, wired and tested with only water, electric,
refrigerant lines and drain connections required for
operation. Panels shall be easily removed and all
components accessible for service. Ice maker shall sit
on top and feed ice directly into the storage bin.
Operation of ice maker shall be automatic with a
control to cycle unit by the rise or fall of the ice
level in the bin.
Provide a means for the constant
draw-off of water, to prevent the accumulation of
impurities. UL and NSF listed
B.
Ice Maker with Storage Bin
1.
NYCSCA
STEEL
Ice Maker: rated in accordance with and certified
to comply with ARI Standard 810, having a 24-hour
production capacity of 457 lbs at 90°F air and
70°F water temperatures.
Ice Maker shall be
certified to NSF Standards and display the symbol
of the certifying agency.
Ice Maker shall
include, as standard equipment, the following:
FOOD SERVICE EQUIPMENT 11400 - 118
05/15/15
DESIGN NO._____
stainless steel exterior; antimicrobial agent
protection; stainless steel evaporator; built-in
control board that will sound an audible warning
when service is needed; R-404A refrigerant;
compartmentalized
design
keeps
electrical
components in a dry environment; isolated ABS
evaporator compartment.
NYCSCA
2.
Stainless Ice Storage Bin sits beneath the ice
maker: Top-hinged front-opening door for topmounted ice maker; stainless steel exterior design
for easy cleaning; sturdy construction for top
mounted unit factory install; foamed-in-place
polyurethane insulation, in all bin walls and
bottom. Interior of bin shall consist of a
polyethylene liner for sanitary storage and shall
be protected with antimicrobial agent. Provide a
convenient built-in stainless steel scoop holder
along with the ice scoop of the size and material
recommended by the manufacturer.
Provide unit
with stainless legs.
3.
Provide manufacturer recommended top kit adapter
required to mount the Ice Maker (22” wide) unit in
top of the ice storage bin (Hoshizaki America,
Inc. Model HS-2033).
C.
Remote
Air-Cooled
Condenser:
R-404A
refrigerant;
constructed
from
sturdy,
corrosion
and
weather
resistant material; refrigerant lines. Install (verify
distance with manufacturer) using refrigerant tubing.
Remote system shall consist of a remote condenser and
interconnecting refrigerant lines.
D.
Before connecting water to the ice machine, water
supply should be treated with a filtration system.
Provide NSF tested and certified to ANSI/NSF Standards
for taste, odor and chlorine reduction. Filter shall
be FDA compliant and as specified by the Ice Maker’s
Manufacturer.
E.
Electrical: Ice Maker: AC Supply Voltage 115V/60/1;
20amp Max Fuse/Breaker. Remote Condenser: 115V/60/1
(supply from the Ice Maker or wired separately)
Plumbing: Ice Maker: Independent potable water supply:
1/2” OD copper with vacuum breaker. Independent drain
connection: 3/4” FPT. Storage Bin: 3/4” FPT drain
located in the bottom center back of the unit.
FOOD SERVICE EQUIPMENT 11400 - 119
05/15/15
DESIGN NO._____
Manufacturer: Subject to compliance with specifications:
Hoshizaki America, Inc.
Model KM-515MRH/B-500SF/URC-6F
Scotsman Ice Systems Model C0630MR-32B/BH550S-C/ERC111-1A
Manitowoc Ice, Inc.
Model SD-0592N/B-570/JC-0495A
Replace the Installation Paragraph T. with the following.
Verify that note 23 can be accomplished.
Installation Requirements for Ice Maker/Storage Bin with
Remote Air-Cooled Condenser:
NYCSCA
1.
Bottom of the ice maker/storage bin shall be set
on finished floor at location shown on the
Drawings. Level the unit to assure that the bin
door closes and seals properly. Use a level on top
of the bin. Adjust the base of each foot as
necessary to level the unit. Provide access for
service. The location shall not be near heatgenerating equipment. Install shut-off valve and
the specified filtration equipment on the water
supply line. Special attention shall be given to
the prevention of back siphonage by using
appropriate device on the water line. Ice maker
and storage bin require indirect connection (IW).
They shall be drained through an air gap, not with
a direct connection to the sewer. Ice Maker drain
and bin drain shall be piped separately to a floor
drain. Extend the drain lines accordingly. The
floor drain shall be large enough to accommodate
drainage from all the drain lines.
2.
Remote Air Cooled Condenser: Unit shall be
installed as per the manufacturer’s written
instructions and shall conform to ASHRAE 15 and
all applicable codes and regulations. Provide
access for service.
Allow clearance for air
circulation. Interconnecting refrigerant lines
between the ice maker and remote condenser shall
be provided in accordance with the manufacturer’s
written instructions and as specified herein. Both
refrigerant lines shall be insulated separately
the entire length of run in accordance with
Section 15512: PIPING INSULATION (HVAC). The
distance between the ice maker and the remote aircooled condenser shall be approved by the
manufacturer.
3.
Electrical: Power wiring to the ice maker/storage
bin and remote air-cooled condenser unit shall be
by the Electrical Subcontractor. Provide all the
required and necessary accessories and equipment
to
make
the
unit
operational.
Follow
all
applicable codes and regulations.
FOOD SERVICE EQUIPMENT 11400 - 120
05/15/15
DESIGN NO._____
4.
Roof Attachment: Where shown on the Drawings,
install and attach the remote condenser to the
roof of the building, using the methods and
practices of construction that conform to the New
York City School Construction Authority. Roofing
subcontractor shall secure the condenser to the
roof.
26
ICE MAKER: WARMING KITCHEN:
PLANNING STANDARDS K5)
Delete
Item
No.
T22
(ROOM
27.
For NYCSCA Green School Projects: The Architect of Record
shall provide a schedule of all refrigeration equipment,
indicating: cooling-capacity, compressor-style, refrigeranttype and refrigerant-charge. This information will be entered
into the GSG Credit E1.3 for GSG 2007 version and in credit
E2.2 for GSG 2009 version. The combined HVAC & R refrigerant
calculation contained on the Refrigerant Impact Form
associated with the E1.2 for GSG 2007 or E2.2 for GSG 2009
must result in an index of less-than or equal to 100.
Complete the Refrigerant Table as per the manufacturer.
For Non NYCSCA Green School Projects: Edit as required.
Delete “For systems containing 0.5 lbs or more of
refrigerant” from the paragraph and the Refrigerant Table
from the Walk-In Refrigerant Equipment Article.
29.
The control panel display mounted on the Walk-in Door panel
is required if the Compressor rack is provided.
33.
Use rail curbs for roof mounted condensing unit. Rail curbs
are to be a minimum 24” above finished roof to facilitate
roof replacement. Project Architect must indicate location
and size of rail curbs on roof plan.
34.
Verify Electrical Requirements. All the Scotsman Ice Systems
model numbers require 208 Volts
* * *
RGB:MM
04/15/15
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 121
05/15/15
DESIGN NO._____
LIST OF SUBMITTALS
SUBMITTAL
DATE SUBMITTED
DATE APPROVED
Product Data:
1. Equipment Drawings Layout
2. Schedule of Equipment and Connections
3. Wiring Diagrams
4. Piping Diagrams
5. Manufacturers Specification Sheets
6. Installation Instructions
7. Time Card Recorder Sample Card
8. Exhaust Hood: Grease
Extraction Efficiency Test Report
Shop Drawings:
1. Fabrication Drawings
2. Exhaust Hood Details
3. Serving Line:
Coordination Drawings:
List of Finish Color:
Certifications:
_____________
1. Quality assurance listings
And certifications
2. Applicable appliances meet
Reduction in lead act
Maintenance Data:
1. Operations Manuals
2. Spare Part lists
3. Warranty
4. List of Factory Authorized Service Agencies
5. Local Service Agency
Smallwares Inventory:
Walk-in Box Affidavit:
1. Unit is Level
2. Installation meets all Factory Quality Standards.
Exhaust Hood:
Field Test Reports
Exhaust Hood Fire
Suppression System:
Schematics
Operating Instructions
Inspection Contract
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 122
05/15/15
DESIGN NO._____
NYC Fire Dept Permits and Approvals
NYCSCA Permits and Approvals
Installer: Affidavit
Testing Schedule:
General Contractor
Kitchen Equipment Subcontractor
Maintenance Materials
Exhaust Hood:
Hood Extractor Tools:
Extractor Inserts
Ice Maker: Filter
Walk-In Panels:
Wrenches and Snaps
Manufacturer produced
video training aids
* * *
NYCSCA
FOOD SERVICE EQUIPMENT 11400 - 123