Nicol . jr - Lanmark Group

Schna.I C nstructh8n Autlntity 

Department of 

Education 

January 22, 2010 

RE: 

Solicitation No. SCA10-12015D-1 

PS 32 (Bronx) 

Floor Replacement/Boiler Room/Climate Control & Heating Plant Upgrade 

Attention to Bidders: 

-ADDENDUM NO.. 5 

This constitutes Addendum No. 5 to the referenced Solicitation Documents. This Addendum 

consists of this cover page and the following: 

0 One (1) page outlining changes to Technical Specification Section 11400 "Food Service 

Equipment". 

e Eighty-nine (89) pages of Revised Section 11400 "Food Service Equipment". 

Plans holders should make arrangements to pick up those portions of this Addendum, not 

conveyed with this cover letter, at the SCA's Plans Room Window off the lobby at below stated 

address immediately. 

Bidders are to acknowledge receipt of this Addendum in their bid. 

The bid opening date and time of February 9, 2010 at 11:30 AM remains unchanged. 

All questions/comments should be directed in writing to Ms. Lily Persaud, SCA Contract 

Administration at E-mail address: lpersaud~nycsca.org, Fax Number (718) 472-0477, Phone 

Number 718)752-5852. 

Sincerely, 

Nicol . jr / 

Director, Contract A 

istration 

NMM/lp 

cc: T. Muhammad T. Lee C. Collins T. Kurian R. Wasp 

30-30 Thomson Avenue 

Long Island City, NY 11101 

Phone: (718)472-8000 

Fax: (718)472-0477 

Website: www.nycsca.org

To 

Drawings and Specifications 

For 

PS 32X 

Bronx, NY 10458 

Design No D012015 

Item 1: Specification Section 11400- FOOD SERVICE EQUIPMENT 

Delete in its entirety, specification section "11400- FOOD SERVICE EQUIPMENT, DATED 

11/10/09" and substitute it with specification section "11400- FOOD SERVICE EQUIPMENT, 

DATED 01/22/10." 

ATTACHMNTS 

Specification Section 11400- FOOD SERVICE EQUIPMENT, DATED 01/22/10, 89 pages. 

END of Addendum No. 5 

Addendum No. 2 Page 1 of 1

01/22/10 DESIGN NO. D012015 

SECTION 11400 

FOOD SERVICE EQUIPMENT 

PART 1 - 

GENERAL 

1.01 DESCRIPTION OF WORK 

A. 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. 

1.02 RELATED WORK 

A. Provide the following related work specified elsewhere: 

1. 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. 

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. 

NYCSCA/PS 32X FOOD SERVICE EQUIPMENT 11400 - 1

01/22/10 DESIGN NO- D012015 

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. 

B. Related Sections include the following: 

1.03 SUBMITTALS 

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. 

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. 

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, pro- 


01/22/10 DESIGN NO. D012015 

duced in 1"4=l1-0" scale if CAD drawn, 

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. 

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. 

2. Submit bound and covered booklets containing manufacturers' 

standard specification sheets and 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. 

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. 

C. Shop Drawings: 


01/22/10 DESIGN NO. D012015 

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%"=l'-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 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 hangers to building 

structure; Show exhaust air ducts, and fittings 

connecting to hood; Show control cabinets; Detail 

equipment assemblies and indicate dimensions, 

weights, loads, required clearances, method of 

field 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: 14"'=1'-O". 

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. 


01/22/10 

DESIGN NO- 

l012015 

3. Coordination Drawing Scale: l/4"=1'-0". 

E. 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 (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. 

F. Submit a detailed inventory of all Smallwares provided 

by the Kitchen Equipment Subcontractor. 

G. 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. 

H. 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 attest- 


01/22/10 DESIGN NO. D012015 

ing to the fact that the installation meets all factory 

quality standards. 

I. Exhaust Hood: Field test reports. 

J. 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. 

K. The General Contractor and Kitchen Equipment Subcontractor 

shall provide each a schedule of testing and 

coordinate reporting of the results. 

L. 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 

1.04 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. 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 be trained and 

authorized by the fire suppression's manufacturer 

for executing the work involved in the specified 

and approved system- 

2. 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. 

D. Codes and Standards: comply with the following: 

1. American Society of Testing and Materials (ASTM). 


01/22/10 DESIGN NO. D012015 

2. National Electrical Manufacturers Association 

(NEMA). 

3. National Associations of Food Equipment Manufacturers 

(NAFEM). 

4. Underwriters Laboratories, Inc. (UL): 

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. 

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. 

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). 


01/22/10 DESIGN NO. D012015 

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 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 250° F. but tested 

at 30 psi. 

16. Balance of codes and standards shall be as set 

forth elsewhere in these overall technical Speci- 

fications- 

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 #48B0 for 

insulated wall construction and shall be labeled and 

listed on Walk-In boxes. 

1.05 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. 


01/22/10 DESIGN NO. D012015 

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. 

1.06 REQUIREMENTS AND RESTRICTIONS 

A. 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. 

4. All electrical connections and raceways on equipment 

in wet areas shall be waterproof liquid-type 

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 Interrupter (GFI) receptacles 

All receptacles shall be as specified and 

provided with stainless steel faceplate. 

B. Plumbing: 


01/22/10 

DESIGN NO- D012015 

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 hose 

attachment, ice maker's connections and all other 

required items and accessories. 

3. 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 


01/22/10 DESIGN NO. D012015 

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. 

H. Verify dimensions of equipment installation areas by 

field measurements before ordering equipment and shop 

fabrication of items. 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. 

1.07 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: 

equipment bases; floor depressions; insulated 

floors; floor areas with positive slopes to drains; 

floor sinks and drains serving kitchen equipment, duct 

supports, and penetrations and all other items and accessories. 

1.08 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. 

1.09 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 


01/22/10 DESIGN NO. D012015 

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. Failures include, 

but are not limited to, the following: 

a. Breakage 

b. Faulty operation 

c. 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: 

1. Installer of the fire suppression system shall 

guarantee his 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. 

E. 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. 

1.10 EXTRA MATERIALS 

A. 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" 


01/22/10 DESIGN NO. D012015 

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 in- r 

stalled and that are packaged with protective covering 

for storage and identified with labels describing contents: 

locking wrenches and snaps for the walk-in panels. 

PART 2 - 

PRODUCTS 

2.01 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 

a. Mobile Utility Counter 

b. Mobile Hot Food Counter 

cr Mobile Salad Counter 

d. Mobile Cashier Counter 

e. Mobile Ice Cream Counter 

f. Milk Chest 


01/22/10 DESIGN NO. D012015 

9. Tray Slide 

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 

19. Reach-In Refrigeration Equipment 

a. Refrigerator - Reach-In 

b. Freezer - Reach-In 

20. Refrigerated Preparation Tables 

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. Mobile Steamer/Holder Unit - Electric 

24. Trough with Grating 

25. Coffee Equipment 

a. Coffee Maker 

b. Coffee Warmer 

26. Hot Cabinet, Electrically Heated, Mobile 

27. Scale, Receiving 

28. Time Card Recorder and Card Holding Rack 


01/22/10 DESIGN NO. D012015 

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 

2.02 MATERIALS 

A. Metals 

1. Stainless-Steel: ASTM A666, Type 304. Finishes: 

concealed surfaces: No. 2; exposed surfaces: No. 3 

or 4 

2. Galvanized Steel: ASTM A653, G90 coating designation; 

commercial-quality, cold-rolled steel that 

is zinc coated by the hot-dip process and chemically 

treated. 

3. 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. 

B. Elastomeric Joint Sealant: ASTM C920; Type S (single 

component) , Grade NS (nonsag) , Class 25, Use NT (nontraffic) 

related to exposure, and Use M, G, A, or 0 as 

applicable to joint substrates indicated. 

1. 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. 

2. Cylindrical Sealant Backing: ASTM C1330, Type C, 

closed-cell polyethylene, in diameter larger than 

joint width 


01/22/10 DESIGN NO. D012015 

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. 

2.03 FABRICATION 

A. Acoustical Isolation 

1. Sound deaden underside of metal work surfaces, including 

sinks, work tops, tables, drainboards 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. 

2. Hold coating back 3" from sanitary edges which are 

open for cleaning. 

B. Structural Framing: 1-1/2" x 1-1/2" x 1/8" thick 

stainless steel angles for exposed framing and 1-1/2" x 

1-1/2" x 1/8" thick galvanized steel angle for concealed 

framing. 

C. Enclosures General 

D 

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. 

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 adja- 


01/22/10 DESIGN NO. D012015 

cent 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. 

H. Legs: 1-5/8" 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. 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. 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. 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. 


01/22/10 DESIGN NO. D012015 

1. 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. 

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 shelf bottom, 

fully welded, ground and polished. 

M. 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 1- 

1/2", 1800. 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: 1-1/4" 

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: 1-5/8" 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. 


01/22/10 DESIGN NO. D012015 

6. Cross Bracing: 1-1/4" OD, minimum 16-ga stainless 

steel. 

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, Valves, Fittings: Provide swing spout 

faucet, 8" c/c adjustable with 1.6 flow vandal resistant 

aerators, separate lever type hot and cold 

water handles indexed to indicate type of water it 

will supply; all chrome plated brass, as manufactured 

by T&S Brass and Bronze Works, Inc or Zurn 

Industries, Inc., Commercial Brass Operation. 

Preparation Sink (One Compartment): Faucet with 

12" swing spout or nozzle: 

Backsplash: T&S Brass and Bronze Works, Inc. Model 

#B-0231 with B-0199-06F-15 or Zurn Model #Z842H1- 

HCT-17F 

Deck: T&S Brass and Bronze Works, Inc. Model #B- 

0221 with B-0199-06F-15 or Zurn Model #Z87lH1-HCT- 

17F. 

Cook's Table with one sink, Table with one sink: 

Faucet with 8" swing spout or nozzle: 

Backsplash: T&S Brass and Bronze Works, Inc. Model 

#B-0230-LN/060X with B-0199-06F-15. 

Deck: T&S Brass and Bronze Works, Inc. Model #B- 

0220-LN/060X with B-0199-06F-15- 

Two Compartment Preparation Sinks shall be provided 

with one (1) 12" swing spout type faucet 

with a 1.6 flow vandal resistant aerators and vandal-resistant 

four-arm handles indexed. 

Pot Sink- Units with two (2) 12" swing spout type 

faucet with a 1.6 flow vandal resistant aerators 

and vandal-resistant four-arm handles indexed. 

Backsplash: Zurn Model #Z842H2-HCT-17F 

Deck: Zurn Model #Z871H2-DM-HCT-17F. 


01/22/10 

DESIGN NO. D012015 

N. Stainless Steel Table: Fabricate with reinforced tops, 

legs, and reinforced undershelves or cross bracing. 

Refer to the Drawings Details. 

W 

1. 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 1-1/2" x 1-1/2" 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 vermin-proof 

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 

length and depth of fixtures and shall be so positioned 

that no dimension exceeds 30" in any direction. 

2. Legs: 1 5/8" 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: 1-1/4" OD, minimum 16-ga stainless 

steel. 

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 fullgrip 

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 


01/22/10 DESIGN NO. D012015 

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; 

perforated with 3/8" holes at 2 " o.cu; and with 

stainless steel cool touch handles. Refer to the Drawing 

Detail. 

R. Utensil Rack 

1. 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. 

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 1-5/8" 

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- Mixer Table: Constructed of 1-5/B" 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. 

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. 


01/22/10 


2.04 HANDLES, BRACKETS, LOCKING DEVICES AND HARDWARE 

A. Wherever equipment is provided with handles, knobs, 

hinges, brackets, or other miscellaneous hardware, all 

shall be either satin finish chrome plated or stainless 

steel except as otherwise specified. All pull handles 

shall be of the full-grip type. 

B. All sliding and hinged doors in cabinets, refrigerators, 

storage bins etc. and all drawers in tables 

shall be provided with extra heavy-duty 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. 

2.05 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. 

2.06 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 


01/22/10 


3.01 INSPECTION 

A. 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 

work, and of unsatisfactory conditions for proper installation 

of the Food Service Equipment. 

B. Do not proceed with fabrication and installation until 

unsatisfactory dimensions and conditions have been 

corrected. 

3.02 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. 

3.03 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. 

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. 


01/22/10 


D. Install equipment with access and maintenance clearances 

that comply with manufacturer's written installation 

instructions and requirements of authorities 

having jurisdiction. 

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. 

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 and securing equipment 

provided hereunder shall comply with applicable 

NSF standards. 

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 as specified. 

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. 

NYCSCA/PS 32X FOOD SERVICE EQUIPNENT 11400 - 24

01/22/10 DESIGN NO. D012015 

L. Install all equipment level and plumb, according to 

manufacturer's written instructions and requirements 

of authorities having jurisdiction. 

Cooking equipment: Maintain 6" clearance from unit's 

control panel to any heat producing equipment. 

M. Pressure Steamer: Provide steam pressure reducing 

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. 

0. 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 

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. 

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. 

Q. Installation of Exhaust Hood Fire Suppression System. 


01/22/10 DESIGN NO- D012015 

1. The installation of the hood fire suppression system 

shall be performed by a Licensed Fire 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. 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. 

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 (FID). 

d. Upon approval from the Authority (FID), obtain 

a permit from the Authority (FID) to 

start the work. 

e. The Authority (FID) shall then issue the permit 

to the 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 (FID). 

h. Obtain letters of approval from the NYC Fire 

Department and all the required approvals 

from the Authority (FID)- 

i. With the NYC Fire Department's approval and 

all the Authority (FID's) approvals, obtain 

all final documents relating to the fire suppression 

system. 


01/22/10 DESIGN NO- D012015 

j. Pay all fees 

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- 

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. 

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 nec- 


01/22/10 


essary accessories shall be provided by the Electrical 

Subcontractor. Follow all applicable NYC codes and 

regulations. 

Installation Requirements for Ice Maker/Storage Bin 

with Remote Air-Cooled Condenser: 

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 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. 

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 air-cooled 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. 

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 


01/22/10 DESIGN NO. D012015 

School Construction Authority. Roofing subcontractor 

shall secure the condenser to the roof. 

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. 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. 

E. 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. Mount indoor or outdoor condensing unit on steel 

frame, concrete pad or roof curb where shown on 

the Drawings. 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, and enclosed weatherproof housing. 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. 


01/22/10 DESIGN NO. D012015 

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 3-1/2" 

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 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. 

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. 

F. Responsibility 

Slab Urethane supplied by the Kitchen Equipment Subcontractor 

for installation by the General Contractor. 

Walk-in prefabricated panels furnished and installed by 

the Kitchen Equipment Subcontractor. 

Refrigeration line hook-up by Kitchen Equipment Subcontractor. 

Refrigeration Testing, Dehydration and Charging by 

Kitchen Equipment Subcontractor. 

Drain from each evaporator extended to floor drain by 

Plumbing Subcontractor. 

All wiring except power wiring to the evaporator and 

condensing units, and lighting shall be by the Kitchen 

Equipment Subcontractor. Power wiring to the evapora- 


01/22/10 DESIGN NO. D012015 

3.05 PENETRATIONS 

tor and condensing units, and lighting shall be by the 

Electrical Subcontractor. 

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. 

3.06 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. 

3.07 FIELD QUALITY CONTROL AND TESTING 

A. Do not start-up the Food Service Equipment until service 

lines have been tested, balanced, and adjusted 

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. 


01/22/10 DESIGN NO. D012015 

C. Such testing shall include, but not be limited to: 

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 devices for hot spots and 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. 

D. 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 shall be re-tested 

until the equipment is in perfect working order. 

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. 

3.08 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. 


01/22/10 DESIGN NO. D012015 

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 School Food (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 

3.09 CLEANING 

Provide manufacturer produced videotaped training aids 

for all equipment where available. 

A. 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. 

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. 

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 

GENERAL 

A. The basis-of-design for the food service equipment is 

based on the product listed on the Equipment Schedule. 


01/22/10 


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 School Food (OSF)- 

a. 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, Mobile 

Ice Cream Counter, Milk 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. 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 School Food (OSF). 

3. 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 


01/22/10 

DESIGN NO. 

D012015 

School Food (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. 

4.01 SINKS 

A. 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 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. 

B. 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 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. 

C. 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 

NYCSCA/PS 32X FOOD SERVICE EQUIPM!ENT 11400 - 35

01/22/10 

DESIGN NO. 

DO1201S 

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. 

4.02 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.S5F. 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. Coordinate installation 

with Plumbing Subcontractor 

F. Sanitizing heater shall be 208 volts, 3 phase, 60 cycle. 

Manufacturer: Subject to compliance with specifications. 

Hatco 

4.03 SINK AGITATOR - WASHER 

Model 3CS2-9B 


01/22/10 DESIGN NO. D012015 

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. 

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. 

Model PW-106 

4.04 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 

NYCSCA./PS 32X FOOD SERVICE EQUIPMENT 11400 - 37

01/22/10 DESIGN NO. D012015 

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. 

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. Light switch(es) 

shall be mounted on wall adjacent to hood where 

shown on the Drawings, where directed by the Authority 

or in hood control panel. 

7. Hood built in multiple sections shall have a U.L. 

Listed joint at section connections with cut away 

ends for continuous capture and 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. Hood Control: Wall mounting control cabinet adjacent 

to the hood, factory wired to control all 

sections or groups of adjacent hoods to a single 

point and fabricated of stainless steel. 

Exhaust Fan: On-off switches shall start and stop 

the exhaust fan. Interlock exhaust fan with makeup 

air supply fan to operate simultaneously. Interlock 

exhaust fan with the appliances under the 

hood. Interlock exhaust fan with fire-suppression 

system to operate fan during fire-suppressionagent 

release. Include red pilot light to indicate 

fan operation. 

NYCSCA/PS 32X I FOOD SERVICE EQUIPEhNT 11400 - 38

01/22/10 DESIGN NO. D012015 

11. 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. 


Caddy Corporation of America 

AquaMatic 

AVTEC Industries Inc. 

Captive-Aire 

Gaylord 

Greenheck 

Southern Equipment Co. 

Halton Company/Ventmaster 

Model SHC 

Model AM-CND*SCA 

Model AXWO 

Model CND-SCA 

Model GX2-ND-BDL 

Model GCEW 

Model HVX 

Model CM-EXII-X-B 

B. 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 responsible 

for all final connections and operation of automatic 

shut-off devices. 

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 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. 


01/22/10 


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: 

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. 

11. Provide one (1) fire extinguisher with 6OBC rating, 

capacity 10 lbs. Unit shall be mounted on 

kitchen wall at a suitable location 60" above 

floor, visible from hood area. 

12. Provide a three year inspection contract for hood 

fire suppression system calling for NYC Building 

Code required inspection every 6 months. 

13. System shall have no energy input requirement. 


01/22/10 


14. Documentation and filing shall be performed as required. 


Ansul Company Model R-102 

Kidde Fire Systems 

Model WHDR-260/400 

Pyro-Chem, Inc/Kitchen Knight II Model PCL-XXX 

4.05 SHELVING & DUNNAGE RACKS 

A. Wire Shelving (Storage Room): Wire 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. 


Advance Tabco Model No. ECC-24XX, EC-26 

AMCO Corporation Model No. A24xxZP, PC64ZP, AC2S(B) 

Cari-All Inc ADAPTA PLUS Model No. Z24xxR, P60, 5C(B) 

Eagle Foodservice Equipment Model No.24xxZ, P63Z, CSS(B)5P 

InterMetro Industries Corp. Model No. N5xxEBR 

B. 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. 


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 plat- 


01/22/10 DESIGN NO. D012015 

ing 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. 


AMCO Corporation 

United Steel and Wire Co. 

4.06 TABLES 

A. Work Tables 

Model PW24xxZP 

Model D24XXC 

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. 

B- Cook's Table 




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. 


01/22/10 DESIGN NO- D012015 

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. 

C. Table with Sink(s) 




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. 

D. 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 with specified Slicer manufacturer. 

E. 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 with specified Mixer Manufacturer. 

4.07 HIGH PRESSURE SPRAY CLEANER POWER WASHER (HOSE REEL) 


01/22/10 DESIGN NO. D012015 

A. 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 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 1600 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. 

E. The power washer station shall consist of: 

T&S Model No. B-0665-POL faucet with vacuum breaker and 

3/4" garden hose thread. 

Electrical GFI 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 GFI receptacles 

shall be installed at the other locations. 


NYCSCA/PS 32X FOOD SERVICE EQUIPMENT 11400.- 44

01/22/10 


Sage Sanitizing Systems 

Spray Master Technologies 

Model SM-060107R75 

Model SMT-60OPEW-SCA-75 

4.08 SERVING COUNTERS, MOBILE, MODULAR TYPE 

A. 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- The serving 

counter shall appear as one continuous top. 

3. Front, end and side panels, intermediate shelves 

and undershelves: 18 gauge, type 304 stainless 

steel. 

4. All shall be provided with four heavy duty 5" 

casters with polyurethane tires, with the two at 

the service side equipped with locks. 

5. 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.. 

6. 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. 

7. Unit shall be provided without tray slide unless 

otherwise specified and/or shown on the Drawings. 

B. All transparent panels shall be 1/4" tempered 

glass at front and plexiglas at ends, framed in a 

20 gauge stainless steel channel members. 

9. All refrigerated units shall be provided with a 

compressor of the manufacturer recommended horsepower. 

10G 

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. 

11. Overall height should reflect the age population 

of school (32"PS, 34"IS, 36"HS)- 

12. When units are free standing, provide four (4) 

vertical non-marking bumpers. 


01/22/10 DESIGN NO. D012015 

13. Provide fluorescent light fixtures with energy efficient 

lamps under high shelf (Mobile Hot Food 

Counter) and display shelves (Mobile Salad 

Counter)- Provide lamps. 

14. Provide Smallwares as specified in the Smallwares 

Schedule. 

B. Mobile Utility Counter 

1. General construction shall comply with the General 

Paragraph. 

2. Open understorage with intermediate and bottom 

shelves- 


Atlas Metal Industries, Inc. 

Duke Manufacturing Co. 

DUNHILL Food Equipment Corp. 

Servo-Lift/Eastern 

ShelleySteel/Delfield 

C. Mobile Hot Food Counter, 

CWFT-MOD (S/S) 

31ONYC-MOD (S/S) 

C3XXSP (S/S) 

500-X-MOD (S/S) 

SC-XX-NU (S/S) 


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" PP-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 with intermediate and bottom 

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. 


01/22/10 DESIGN NO. D012015 




DUNHILL Food Equipment Corp. 



CWIH-MOD(S/S) 

304NYC-MOD (S/S) 

C26XXPCL (S/S) 

501-X MOD (S/S) 

SH-X-NU (S/S) 

D. Mobile Salad (Self Contained Refrigerated) Counter 


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 and 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. 


Atlas Metal Industries, Inc 


DUNHILL Food Equipment Corp 



CWRM-MOD (S/S) 

316-N7NYC-MOD(S/S) 

C5XXMDCL (S/S) 

502-XR MOD (S/S) 

SCSC-XX-B-NU (S/S) 

E. Mobile Cashier Counter (Point of Sale (POS) System) 


Paragraph. Length as indicated on the Equipment 

Schedule and shown on Drawings. 


01/22/10 


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, iph, 60HZ, 25 watts, dedicated 

circuit- 







F. Mobile Ice Cream Counter 

CWCS-MOD (S/S) 

306NYC-MOD(S/S) 

C99XXSP (S/S) 

503-1 MOD (S/S) 

SCS-XX SS (S/S) 

1- General construction shall comply with the General 

Paragraph. Automatic self-leveling dispensing 

unit. Length as indicated on the Equipment Schedule 

and shown on Drawings. 

2. Unit shall have fully insulated cavity. 

3. Top shall have die-stamped openings with hinged 

removable lids. Lids shall be constructed of 

stainless steel with rubber gasket seal. Provide 

with S/S lid lock device with keys. 

4. Refrigeration: Copper refrigerant coils, selfcontained, 

115 or 120 volt, 60 hertz, single phase 

hermetically sealed condensing unit with pressure 

control, 5' to maximum 10' cord and plug NEMA 5-15 

to match receptacle. Opening shall be provided in 

the back for access to the all the refrigeration 

components. 

5. Freezer Compartment shall have water-tight inner 

liner constructed of 22-gauge stainless steel, 

with radius corners and polyurethane insulation. 

Freezer compartment shall be equipped with automatic 

self-leveling, field-adjustable elevators. 

Divider trays shall be provided 

6. Provide at the bottom of the counter drain with 

valve and fitting for standard hose as specified. 


01/22/10 DESIGN NO. D012015 







CWDL (S/S) 

C6948IC (S/S) 

TIFNYC-MOD (S/S) 

505 MOD (S/S) 

SCF-50 (S/S) 

G. 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. 

B 

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. 


01/22/10 DESIGN NO. D012015 

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. 


Beverage-Air 

NOR-LAKE 

True Food Service Equipment, Inc. 

SMF34-SS 

AR084SSS/O 

TMC-34-SSS 

4.09 TRAY SLIDES 

A. 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. 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. 

4L10 

MIXER 

A. 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. 

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. 


Schedule. 


01/22/10 


5. Electric Requirements: 1 HP with load protection 

and magnetic starter switch, 120 volt, single 

phase. Provide a six (6) ft. heavy duty 3-wire 

line cord with plug to match receptacle. 


Hobart 

Blakeslee 

Varimixer 

Univex 

4.11 FOOD PROCESSOR 

Model HL200 

Model B20T 

Model W20A 

Model SRM20 

A. Electric operated 6-quart batch bowl and continuous 

feed food processor located on the table with a convenience 

outlet rated for the unit. UL and NSF approved. 

Provide with standard finish, features, accessories 

and the additional specified requirements. 

4.12 SLICER 

B. Stainless steel 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: 115V AC, 60HZ, single phase 

with 3 wire grounding cord and plug to match receptacle. 

D. Provide Smallwares as specified in the Smallwares 

Schedule: discs type and size to be selected by New 

York City Department of Education (OSF) and/or the Authority. 


Waring Commercial Product Division 

Model FP2200 

A. Unit shall be a 12" 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. Top mounted blade sharpeners; 

permanent ring guard; stainless steel knives; 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. 

C. Electrical: 115V, 60 cycle, 1 phase. Provide with 6'. 

cord and plug to match receptacle. The switch shall 


01/22/10 

DESIGN NO. 

D012015 

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. Diameter shall be 7-7/16", with weighted 

pusher plate. 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. 


Globe Food Equipment Co. Model 4975 

Hobart Corp. 

Model 2912 with tubular food chute 

BIZERBA 

Model SE 12D 

4.13 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. 

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 


01/22/10 DESIGN NO. D012015 

All ex- 

installed downstream of the vacuum breakers 

posed piping shall be chrome plated. 


IMC/Teddy Food Service Corp. 

Model DL-20-1 

4.14 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. 

Model TP209 

Model NBT-2 

Model T4C-15A 

4.15 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 and next to the Braising Pan, Tilting 

(Skillet) 


T & S Brass and Bronze Works B-605 

Fisher 2740 

Chicago Faucets 860 

4.16 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 speci- 


01/22/10 

DESIGN NO. 

D012015 

fied requirements and the following accessories: 

corner or perimeter bumpers. 


Schedule. 


CHANNEL Manufacturing, Inc. 

Model 401A/011/024 

Cres Cor Model 207-1820 

InterMetro Industries 

Model RF78N-A33RD 

Kel Max Equipment 

Model APR1818-3/B 

New Age Industrial Corp., Inc. 

Model 1331-CL-PB 

Wilder 

Model 407-3-Al8NF 

B. Mobile Pot Rack shall be a mobile four (4) tier high 

shelving unit with an overall height not exceeding 68G 

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 


IMC/Teddy 

InterMetro Industries Corp. 

Market Forge Co. 

4217 WALK-IN REFRIGERATION EQUIPMENT 

UP-XXXX-L 

HLS/63UHPS/9986HZ/5HHP/5HHPB 

Mark III 

A. 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. 

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. 

B. Walk-in Box Construction 

1. Prefabricated, sectional (panel), all metal clad 

of modular design and construction, designed for 


01/22/10 DESIGN NO. D012015 

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. Standard height shall be not less 

than 8'-2" unless otherwise specified or indicated 

on the Drawings. 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 steelb. 

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 methodc. 

Door: Interior and exterior panel facing of 

entire door section shall be 20 gauge (min.) 

stainless steel. 

4. 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. 


01/22/10 

DESIGN NO- D012015 

5. Door: Each walk-in shall be fitted with one 34" 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 breakerc. 

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 selfclosing 

with three (3) heavy-duty strap-type, 

cam-lift or spring-loaded hinges. 

d. 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: Fluorescent type vapor-proof light 

with protective globe on the interior of the 

door section, light switch with pilot light 

on the exterior and conduit between switch 

box and outlet box. Provide all the lamps. 


01/22/10 DESIGN NO- D012015 

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 screwsg. 

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. or refrigerator: +350 F., for freezer: 

-10° F. 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. Additional Lighting: ceiling mounted fluorescent 

vapor-proof lights, pilot light and switch mounted 

on the exterior adjacent to the door. 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 10i F. 

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 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. 

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, 


01/22/10 DESIGN NO. D012015 

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. 

C. Refrigeration Unit 

1. 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 operation. 

Each system shall be equipped with a Sporlan 

"Catch-all" or equal dehydrator with shutoff 

valves on each side for easy removal. 

2. Remote 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 where shown on the Drawings. Each unit 

shall be provided with a crankcase heater, liquid 

line with filter drier and sight glass, suction 


01/22/10 


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 100l F. 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 cutoutc. 

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. 

3. 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 blower coils and drain 

pans to floor drain. Unit coolers shall be 

equipped with mounting brackets. 

a. Refrigerators: Defrost shall occur during 

compressor off cycle with evaporator fan running 

continuouslyb. 

Freezer 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 


01/22/10 DESIGN NO. D012015 

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. 

D. Electrical Requirements: Condenser fan and Compressor 

motors complete with magnetic starter and approved 

thermal protection shall be of the manufacturer's recommended 

horsepower, 206 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. 

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, a watts. Condensate drain 

line heater wires: 120 volts, 60 Hz, single phase, 15 

watts per foot. 


01/22/10 DESIGN NO. D012015 

E. 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 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. 

F. Schedule of Walk-In Refrigeration Equipment 

WALK-IN ITEM SIZE (L x W x H) TEMPERATURE 

NO. 

Refrigerator 

+350 F 

Freezer 

-10° F 

G. Compressor / Evaporator Schedule 

CONDENSING UNIT 

EVAPORATOR 

Item Qty BTU HP Volt PH Amps Qty Volt Ph Fan Defrost 

No. 

lAmps Amps 

Item REFRIGERANTCOMPRESSOR CAPACITY 

No. Qty Type Lbs of Refrig- STYLE (Tons) 

COMPRESSOR-STYLES: Sc=SCROLL;- H=HERMETIC.1 SH=rSEMI-HERMETIC 

Manufacturer: Subject to compliance with the specifications: 

American Panel Corp. 

Bally Refrigerated Boxes 

KOLPAK Walk-Ins, The Shannon Group 

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 


01/22/10 DESIGN NO- D012015 

4.18 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. 


AMCO Corporation Model No. A241xxPG, PC64PG, AC2S(B) 

Cari-All Inc ADAPTA PLUS Model No. T24xxR, TP60, 5C(B) 

Eagle Foodservice Equipment Model No. 24xxE, P63E, CSS(B)SP 

InterMetro Industries Corp. Model No A5XXEBR 

4.19 REACH-IN REFRIGERATION EQUIPMENT 

A. 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. 

Top, bottom and rear shall be of aluminized steel 

or baked enamel. 

3 Insulation: All cabinets and doors shall be insulated 

with a minimum of 2" thick self extinguishing 

non-CFC polyurethane insulation foamed in 

place. 

4. Doors: Stainless steel exterior with stainless 

steel interior to match cabinet liner. Doors extend 

full width of cabinet shell and shall be designed 

to remain stationary when open 900 or more. 

All doors shall be provided with safety stops to 

prevent possibility of damage to adjacent equip- 


01/22/10 DESIGN NO. D012015 

ment- 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 

cabinets shall include doors that can be opened 

from inside with a pressure of 10 lbs. or less. 

NOTE: 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 high-impact 

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 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 

spaced on 3" centers to suit 18" by 26" pans supported 

on the bottom. 

Shelves: Three chrome-plated 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 


01/22/10 


cleaning by snapping them off and be capable of 

being replaced in position in the same manner. 

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 

+38° F- in the food compartment of the refrigerator; 

0° F. in freezer, with a room temperature of 

100° F. 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 of 

manufacturer's plate or identification label is 

forbidden. Each cabinet shall carry the seal of 

both the UL and NSF to indicate compliance. 


Schedule. 


01/22/10 DESIGN NO. D012015 

B. 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. 


One Section 

Two Sections 

Continental Refrigerator DLlRE-SS/SCA DL2R-SS/SCA 

Delfield SRRI-S SRR2-S 

McCall Refrigeration 1-1020 1-1045 

Traulsen RHT132WUT-FHS RHT232NUT-FHS 

True Food Service Equipment TRlR-lS 

TR2R-2S 

Victory Refrigeration Co. RS-lD-S7-EW RS-2D-S7 

Victory and Continental shall include optional stainless 

steel interior door liner. 

C. 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 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). 


One Section 

Two Sections 

Continental Refrigerator DLlFE-SS/SCA DL2F-SS/SCA 

Delfield SFR1-S SFR2-S 

McCall Refrigeration 1-1020F 1-1045F 

Traulsen RLT132WUT-FHS RLT232NUT-FHS 

True Food Service Equipment TRlF-lS 

TR2F-2S 

Victory Refrigeration Co. FS-lD-S7-EW FS-2D-S7 

Victory and Continental shall include optional stainless 

steel interior door liner 


01/22/10 

DESIGN NO. 

D012015 

4.20 REFRIGERATED PREPARATION TABLES 

A. 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. 

B- 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. 

C. Both the cabinet and doors shall be insulated with an 

average of 2" thick high density, non-CFC, foamed in 

place polyurethane. 

D. A full length reversible NSF approved white polyethylene 

cutting board shall be provided. 

E. Pans and Cover: Unit shall accommodate standard full, 

half or third size pans up to 6" deep. Provide 

stainless steel 6" deep insert pans as required. The 

pan cover shall be constructed of stainless steel and 

easily removable for cleaning. 

F. 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 1-1/2" spacing between shelves. 

G. Provide unit with highheavy-duty casters with brakes. 

H. 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 0 F. Provide unit with interior thermometer. NSF 7 

compliant- 

I. Electrical: Connection to electric: 8' long cord with 

plug to match receptacle. Electrical Requirements: 

115V, 60 HZ, lph 


Continental Refrigerator 

Delfield 

McCall Refrigeration 

Model CPT67-SS 

Model l866OPTB-SS 

Model PTS-2-SS 


01/22/10 

DESIGN NO. 

D012015 

Traulsen 

True Food Service Equipment, Inc. 

Victory Refrigeration Co. 

Model VPS66S 

Model TPP-60-SS 

Model VPT-65-SS 

4.21 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 

1. 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 0 F air and 

70 0 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 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. 

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. 


01/22/10 DESIGN NO. D012015 

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. 

D. Electrical: AC Supply Voltage 115V/60/1; 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. 


Hoshizaki America, Inc. 

Manitowoc Ice, Inc. 

Scotsman Ice Systems 

Model KM-501MAH/B-500SF 

Model SD-0502A/B-570 

Model C0530MA-lA/BH 550-S-C 


(Warming Kitchen) 

Hoshizaki America, Inc. 

Manitowoc Ice, Inc. 

Scotsman Ice Systems 

Model KM-501MAH/B-300SF 

Model SD-0422A/B-420 

Model C0522MA-B322S 

4.21A ICE MAKER/STAINLESS STEEL STORAGE BIN WITH REMOTE AIR- 

COOLED CONDENSER 

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 


01/22/10 DESIGN NO. D012015 

1. 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: 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. 

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/l; 

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 


01/22/10 

DESIGN NO. 

D012015 

connection: 3/4" FPT. Storage Bin: 3/4" FPT drain located 

in the bottom center back of the unit. 


Roshizaki America, Inc. Model KM-501MRH/B-500SF/URC-6F 

Scotsman Ice Systems Model C0530MR-lA/BH550S-C/ERC1l1-lA 

Manitowoc Ice, Inc- Model SD-0592N/B-570/JC-0495A 

4.22 GAS HEATED EQUIPMENT 

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 Bureau of 

Electric 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. 


01/22/10 


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. 


Schedule. 

A. 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 

30,000 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 150° F. to 

500° F 

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 212° F 

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: 170,000 BTU/HR (natural gas) 

Electrical Requirements: 120V, 60HZ, 1 Phase 

5. Provide Pot Filler next to the range. 


01/22/10 



Vulcan-Hart Corp 

Garland 

B. NOT USED 

Model GH45 Series 

Model M44R 

C. 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 

D. Convection Oven (Gas) 

Model No. S17D 

Model No. 40-17SP 

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 in left-to-right or front-to-back loading 

positions. Doors to open and close simultaneously 

with one handle. Electrical cord with plug 

to match receptacle for each fan motor 

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 2000 F. to 500° F. 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. 


01/22/10 


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 shutoff 

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) 


Blodgett 

Garland 

E. Double Deck Oven 

Model DFG-200 Double 

Model MCO-GD-20S 

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 0 F to 500DF or 200 F 

to 500 0 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. 


01/22/10 DESIGN NO- D012015 

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 - BO,000 BTU/HR. (tot). 

Electrical Requirements: 120V, 60Hz, lph 


Blodgett Model 961/951 

Garland Model G2121-71 

F. Pressure Steamer 

I1 

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- 


01/22/10 DESIGN NO. D012015 

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. 

B. 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 to 

meet these standards shall be filtered. Provide 

Model No. EV9795-80 10" Pre-Filter and QC7I Cartridge 

as manufactured by Everpure. 


01/22/10 DESIGN NO- D012015 

9. Gas Requirements: 200,000 BTU/HR 

Water Requirements: 

1/2" I.P.S., 25 psi 

(min) 

Electrical Requirements: 120V, 60HZ, iPH. 

10. Water supplied to steamer shall be provided with 

vacuum breaker and check valve downstream of vacuum 

breaker. All exposed piping shall be chrome 

plated. 


Cleveland Range 

Market Forge 

Vulcan-Hart 

Model PGM-200-2 

Model 2AM36G200A 

Model VHL2GPS 

G. 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 stainless steel construction with center spout 

and 9 inch deep pan. 

Control: Adjustable, Electronic Thermostat controls 

temperature. Manual reset hi-limit safety 

cut-off. Water resistant controls and housing. 

Tilt Mechanism: Self locking worm gear- Manual 

Counterbalanced pan cover 

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 with electronic 

spark ignition and automatic tilt shutoff. 

Provide rear mounted junction box for solid connection 

of ignition electric power. 

4. Include receiving pan support. 

5. Position unit centralized over floor trough. 

6. Gas Requirements: 100,000 - 150,000 BTU/HR. 

Electrical Requirements: 120V, 60HZ, lph 

7. Provide Pot Filler next to the Skillet 


01/22/10 DESIGN NO. D012015 


Cleveland Range, Inc. Model SGL-40-TR 

Groen, Unified Brands 

Model BPM-40G 

Legion Industries Inc. Model TGSE 2440 

Market-Forge Corp. 

Model No.40STGL 

Vulcan - Hart Corp. Model VG40 

4.23 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 

and timer 

0 Controls: on/off switch; indicator lights; low-water 

protection system, warning light and auto-shutdown. 

o Unit to include all necessary plugs, cords, hoses 

etc. for installation and operation 

• NSF listed as both steamer and holding cabinet 

• UL listed 

B. Features 

• 14 gauge reinforced stainless steel cavity 

• Insulated cavity and double door panel 

o 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 

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. 


01/22/10 DESIGN NO. D012015 

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 


Intek Manufacturing 

4.24 TROUGH WITH GRATING 

Model No. XS-208-12-3/10CA 

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 

4.25 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. 


01/22/10 DESIGN NO. D012015 

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. 


Bloomfield Industries Model No. 8571 

Bunn C Matic 

Model No. VPS 

Cecilware 

Model No. CS-3 

Wilbur Curtis Company Inc- 

Model No. CAFE 3DB 

B. 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. 


Bloomfield Industries Model No- 8852 

Bunn Omatic 

Model No- WX-2 

Cecilware 

Model No. SW-2 

Wilbur Curtis Company Inc. 

Model No. AW-2 

4.26 HOT CABINET (ELECTRIC) - MOBILE 

A. 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 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 


01/22/10 DESIGN NO. D012015 

type plug to match receptacle. 

not be obstructed with crossbar- 

Cavity of unit shall 

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 as specified in the Smallwares 

Schedule. 

F. Electrical Requirements: 120V, 60Hz, 1 ph, (Receptacle). 


Carter Hoffmann Corp 

Model PH-1825 

Cres Cor 

Model H-137-UA-12 

Food Warming Equipment Company, Inc/FWE Model TS-1826-18-SCA 

InterMetro Industries Model C199-HLVN(with s/s push handle) 

Skydyne/SkyTherm 

Model 641-HTE-SA-3018DD-PH-TL-PB 

Wilder 

Model 4300-H-3A18 

Wittco Foodservice Equipment 

Model 1826-15-SCHNY 

4.27 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. Verify dial graduations with Authority. 

Manufacturer: Subject to compliance with requirements: 

Detecto Scale 

4.28 TIME CARD RECORDER 

Time Card Recorder 

Model No. 1102DE w/wheeled stand 

(Amano Cincinnati Model EX-9000 or 

Simplex Model #1403-9110) and electrical 

outlet shall be provided under 

Division 16 - Electrical. 

4.29 CAN CRUSHER 

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. 


01/22/10 


Manufacturer: Subject to compliance with the Specifications 

Edlund Company 

4.30 ELECTRIC CAN OPENER 

Model CM-lOOOSS 

A. 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 

and features, and the additional specified requirements- 

UL listed; NSF Certified. 

B. Electrical Requirement: 115V, 60HZ, 1.2 amps, single 

phase with 3 wire grounding cord and plug to match receptacle. 

C. Provide Smallwares as specified in the Smallwares 

Schedule. 


Edlund Company Model No. 270 

4.31 DETERGENT STORAGE CABINETS 

A. Detergent Storage Cabinet: fully enclosed stainless 

steel mobile cabinets with doors. 

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. 


01/22/10 DESIGN NO. D012015 

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. 


Servolift Eastern Corporation Model No. 7773-M 

Super Sturdy, Inc. Model No. 2555 

4.32 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. 


Polar Ware 

Volrath 

Carlisle FoodService Products 

Carlisle FoodService Products shall provide the half, 

third, quarter or sixth size pan only not the full. 

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: IEllX, IE12X, IE13X, 

IE14X, IE16X and IEllXP. 

B. 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 2-1/4" min. Solid covers shall be NSF-listed, 


.01/22/10 DESIGN NO. D012015 

and permanently marked with item number. Quantities 

to be provided as specified in the Smallwares Schedule. 


Polar Ware 

Volrath 

C. Stainless Steel Perforated Pans: Perforated pan size 

shall be full size. Pan shall be made of 22-gauge 18- 

8, 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. 


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. Quantities to be 

provided as specified in the Smallwares Schedule. 


Lincoln Wear-ever 

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. 


Lincoln Wear-ever 

4.33 MISCELLANEOUS EQUIPMENT 

A. Mop Rack: Unit should hold all types of kitchen equipment 

and janitorial supplies- Heavy gauge aluminum 

frame with extra long life rubber inserts that grip 

each item securely regardless of shape and size. Unit 

shall be 36" long mounted on the wall 



01/22/10 DESIGN NO. D012015 

Rubbermaid Commercial Products Model No. 1991 

Prince Castle Inc. Model No. 936-B 

B- Utensil Rack: Provide as specified in the Fabrication 

Article 

C. Corner Guards: Provide as specified in the Fabrication 

Article 


01/22/10 DESIGN NO. D012O1S 

4.34 SMALLWARES SCHEDULE 

A B C DE F 

Item Description Total # Spec Smallwares Required Per Unit Total of 

of Items Reference 

RItem 

Required 

on 

Drawing 

Description Number (B x E) 

Sink - 1 17 Perforated Drain Tray per Unit 1 1 

Single/Double 

Pot Sink 1 5 Perforated Pot Sink Heater Insert 0 0 

Hot Well Server - 1 35 Pan - Full Size, 4" deep s/s 8 B 

4 Wells 

Dome Cover - Full Size s/s 4 4 

Pan - Half-Size, 4" deep s/s 8 B 

Salad Counter 1 37 Pan - Quarter Size, 4" deep s/s 10 16 

Pan - Sixth Size, 4" deep s/s 6 

Adapter Bar 4 4 

Adapter Plate - 20" w/cutout for 1 1 

salad bowl 

Salad Bowl - 18" Acrylic 2 2 

Ice Cream Counter 0 0 Chrome Wire Baskets G 0 

Hot Mobile Cabinet 2 20, 35 Pan - 18" X 26" Solid 18 36 

Angle (Pan) Rack 1 28 Pan - 18" X 26" Solid l8 lB 

Coffee Maker 0 0 Extra Decanters 4 0 

Filters 100 0 

Reach-in 7 1, 2, 29, Pan - 18" X 26" Solid 3 21 

Refrigerators & 30 

Freezers - 1 Door 

Pan - 18" X 26" Perforated 3 21 

Reach-in 1 3 Pan - 18" X 20" Solid 6 0 

Refrigerators & 

Freezers - 2 Doors 

Pan - 18" X 26" Perforated 0 6 

Ice Maker 0 0 Ice Scoop 2 0 

Mixer - 20 Quarts 1 13 20 Quart Bowl 1 1 

20 Quart Extension Ring 1 1 

20 Quart B-flat beater 1 1 

Mixer - 20 Quarts 13 20 Quart "D" or "W" Wire whip 1 1 

20 Quart Dough arm (Type E) 1 1 

Food Processor 1 10 Batch Bowl 1 1 

Continuous Feed Attachment 1 1 

"S" Cutting Blade 1 1 

Grating Discs - Set 1 1 

Dicing Discs - Set 1 1 

French Fry - Discs 1 1 

Food Processor 1- 10 Shredder Discs - Set 1 

Julienne Discs - Set 1 1 

Range w/Oven 0 0 Additional Oven Rack 1 0 


01/22/10 DESIGN NO. D012015 

A B C D E F 

IRequired 

Item Description Total # Spec Smallwares Required Per Unit Total of 

of Items Reference Iteem 

on 

Drawing 

Description Number (B x E) 

Steamer 1 24 Pan - 12" X 20" X 2 I'- s/s solid 6 6 

Pan - 12" X 20" X 4" s/s solid 4 4 

Pan - 12" X 20" X 2 ½" s/s 6 B 

perforated 

Pan - 12" X 20" X 4" s/s 4 4 

perforated 

Convection Oven 2 23 Additional Oven Racks 2 4 

Braising D 0 Pan Rack Steamer Insert w/12" X 3 0 

Pan/Titling 20" X 4" s/s perforated pans w/ 

Skillet covers & lift handles 

Can Opener 1 11 Knife Assembly 1 1 

shield11 

Gear1 1 


01/22/10 DESIGN NO. D012015 

PART 5 - 

EQUIPMENT SCHEDULE 

ITEM NO. 1 - 

ITEM NO. 2 - 

ITEM NO. 3 - 

ITEM NO. 4 - 

THREE (3) REACH-IN REFRIGERATORS (EXISTING) 

TWO (2) REACH-IN FREEZERS (EXISTING) 

ONE (1) REACH-IN FREEZER (EXISTING) 

ONE (1) HAND SINK 

Model No. HAS-10-FDP as manufactured by "Eagle Group", or an 

approved equal. 

ITEM NO. 5 - 

ITEM NO. 6 - 

ONE (1) POT WASH SINK 

ONE (1) UTENSIL RACK AND OVERSHELF 

Provide as shown on details. 

ITEM NO. 7 - 

ITEM NO. 8 - 

ITEM NO. 9 - 

ITEM NO. 10 - 

ITEM NO. 11 - 

ITEM NO- 12 - 

ITEM NO. 13 - 

ITEM NO. 14 - 

ITEM NO. 15 - 

ITEM NO. 16 - 

ITEM NO. 17 - 

ITEM NO. 18 - 

ONE (1) MOBILE SLICER STAND 

ONE (1) SLICER 

ONE (1) WORK TABLE 

ONE (1) FOOD PROCESSOR 

ONE (1) CAN OPENER 

ONE (1) MOBILE MIXER STAND 

ONE (1) 20 QUART MIXER 

SPARE NUMBER 

SPARE NUMBER 

SPARE NUMBER 

ONE (1) WORK TABLE W/ SINK 

ONE (1) UTENSIL RACK 

ITEM NO. 19 - 


Unit to be the same as Item No- 4. 

ITEM NO. 20 - 

ITEM NO. 21 - 

ONE (1) MOBILE HEATED CABINET 

ONE (1) VENTILATOR HOOD WI FIRE PROTECTION 


01/22/10 - DESIGN NO. D012015 

ITEM NO. 22 - 

ONE (1) 2-BURNER RANGE 

Model No. M4S, as manufactured by "Garland Commercial Industries", 

or an approved equal. 

Unit to be provided with 3/4" rear gas connection and 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 12OV, 60HZ. 

Coil shall be high temperature type rated at 212° F. 

ITEM NO. 23 - 

ITEM NO. 24 - 

ITEM NO. 25 - 

ITEM NO. 26 - 

ITEM NO. 27 - 

ITEM NO. 28 - 

ITEM NO. 29 - 

ITEM NO. 30 - 

ITEM NO. 31 - 

ITEM NO. 32 - 

ITEM NO. 33 - 

TWO (2) DOUBLE DECK CONVECTION OVENS 

ONE (1) STEAMER (EXISTING) 

SPARE NUMBER 

SPARE NUMBER 

SPARE NUMBER 

ONE (1) MOBILE PAN RACK (EXISTING) 

ONE (1) REACH-IN FREEZER (EXISTING) 

ONE (1) REACH-IN REFRIGERATOR (EXISTING) 

ONE (1) BACK COUNTER W/ SINK 

ONE (1) MOBILE HEATED CABINET 


Unit to be the same as Item No. 4. 

ITEM NO. 34 - 

ITEM NO. 35 - 

ITEM NO. 36 - 

ITEM NO. 37 - 

ITEM NO. 38 - 

ITEM NO. 39 - 

ITEM NO. 40 - 

ITEM NO. 41 - 

ONE (1) MILK COOLER 

ONE (1) MOBILE HOT FOOD COUNTER 

ONE (1) MOBILE UTILITY COUNTER 

ONE (1) MOBILE SALAD COUNTER 

ONE (1) MOBILE CASHIER COUNTER 

ONE (1) P.O.S. UNIT (N.I.C.; BY OWNER) 

ONE (1) TRAYSLIDE 

ONE LOT (1 LOT) DUNNAGE RACKS (DRY) 


01/22/10 DESIGN NO- D012015 

ITEM NO. 42 - 

ONE LOT (1 LOT) HI-DENSITY STORAGE 

Unit shall consist of the following: 

a) One (1) Model No. TTE21S Stationary End Unit Kit 

b) One (1) Model No- TTS13NA Track Sets 

c) Three (3) Model No. TTM21S Mobile Unit Kits 

d) Twenty (20) Model No. 214BBR Shelves 

Provide all components as manufactured by "InterMetro Industries 

Corporation", or an approved equal- 

ITEM NO 43 - TWO (2) MOBILE STORAGE SHELVING 

ITEM NO. 44 - 

ONE (1) MOBILE POT RACK 

Model No. UP-3624-L, as manufactured by "IMC/Teddy Food Service 

Equipment." 

ITEM NO. 45 - 

ONE LOT (1 LOT) CORNER GUARDS 

Provide corner guards on all exposed corners in back of house 

area. 

END OF SECTION

Nicol . jr - Lanmark Group

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