X PARK BUILDING, SITE, AND LANDSCAPING NEW STATE PARK SECTION COMMERCIAL LAUNDRY EQUIPMENT PART 1 GENERAL 1.

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1 SECTION COMMERCIAL LAUNDRY EQUIPMENT PART 1 GENERAL 1.1 SECTION INCLUDES A. Washer extractors. B. Drying tumblers. C. Lint filters. 1.2 RELATED SECTIONS A. Section Cast-In-Place Concrete: Foundation bases for equipment. B. Sectiori Metal Fabrications: Steel equipment supports. C. Division 15 Sections for supply and exhaust fans; exhaust ductwork; service roughing-ins; drain traps; valves, pipes, and fittings; and other materials required to complete commercial laundry equipment installation. D. Division 16 Sections for wiring disconnect switches, and other electrical materials required to complete commerciallaundty equipment installation. 1.3 REFERENCES A. UL Certification: Provide electric equipment and components that are evaluated by UL for fire, and electric shock according to applicable safety standards and that are UL certified for compliance and labeled for intended use. 1.4 SUBMITTALS A. Submit under provisions of Section B. Product Data: Manufacturer's data sheets on each product to be used, including: 1. Preparation instructions and recommendations: 2. Storage and handling requirements and recommendations. C. Shop Drawings: Include plans, elevations, sections, roughing-in dimensions, fabrication details, utility service requirements, and attachments to other work. D. Coordination Drawings: Indicate locations oflaundry equipment and connections to utilities, and clearance requirements for equipment access and maintenance.. E. Operation and Maintenance Data: For laundty equipment to include in emergency, operation, and maintenance manuals. Include a schedule with the following: 1. Designation indicated on Drawings. 2. Manufacturer's name and model number. 3. List of factory-authorized service agencies including their addresses and telephone numbers. 1.5 DELNERY, STORAGE, AND HANDLING COMMERCIAL LAUNDRY EQUIPMENT

2 A. Store equipment on site protected from weather, direct sunlight and temperature extremes. Do not remove packaging prior to storage. B. Consult manufacturer if machines are to be stored for an extended period of time. 1.6 PROJECT CONDITIONS A. Maintain environmental conditions (temperature, humidity, and ventilation) within limits recommended by manufacturer for optimum results. Do not install products under environmental conditions outside manufacturer's absolute limits WARRANTY A. Washer Extractor Parts Only: Manufacturer's standard form in which manufacturer agrees to repair or replace any part of the equipment assembly that fails within specified warranty period. 1. Warranty Period: Three years from date of Substantial Completion. B. Washer Extractor Parts Only, Mainframe, Cylinder Shaft Assembly, and Bearings Warranty: Manufacturer's standard form in which manufacturer agrees to repair or replace main frame, bearing, cylinder or cylinder shaft assembly that fails within specified warranty period. 1. Warranty Period: Five years from date of Substantial Completion. C. Dryer Tumbler Parts Only: Manufacturer's standard form in which manufacturer agrees to repair or replace any part of the equipment assembly that fails within specified warranty period. 1. Warranty Period: Three years from date of Substantial Completion. PART 2 PRODUCTS 2.1 MANUFACTURERS a. Manufacturers: Subject to compliance with requirements, provide products by one of the following: 1) UniMac (Basis ofdesign). 2) Continental Girbau, Inc. 3) Mac-Gray Corporation. 4) Approved Equivalent. 2.2 MATERIALS A. Washer Extractors- Stainless Steel: ASTM A 666, Type 304 with No.4 finish (directional satin finish) on exposed surfaces. B. Dryer Tumblers- Galvanized Steel: ASTM A 653/A 653M, G90 (Z275) coating designation; commercial-quality, cold-rolled steel that is zinc coated by the hot-dip process and chemically treated. 2.3 UW SERIES HIGH PERFORMANCE WASHER EXTRACTOR MODELS AND COMPONENTS A. Basis of Design: Model UWN065T4V General Characteristics: COMMERCIAL LAUNDRY EQUIPMENT

3 1. Frame: Heavy-duty structural plate steel frame. 2. Construction: Cabinet front, top, sides and inner and outer tubs, 304 grade stainless steel. 3. Control System: UniLinc. 4. Cylinder Drive: Programmable inverter drive with rotation. 5. Chemical Supply System: Automatic flushing and connections for 5 external supply lines and control signals for 8 external supplies. 6. Rapid jet-spray rinse system. 7. Drain Valve: Automatically opens in event of power failure. B. Basis of Design: Model No. UWN065T4V: 1. Dry Weight Capacity: 65 lb (30 kg). 2. Wash Cylinder Volume: 9.61 cu. ft. ( cu em) minimum. 3. Number of Speeds: 5, 6, 9 by speed selector. 4. Number and Size of Water Inlet Valves: 4 at 3/4 in (19 mm) all with 3/4 in (19 mm) NH male connectors. 5. Number and Size of Drain Outlets: 1 at 3 in (76 mm). 6. Drive Motor: 5 hp (3.7 kw). 7. G Force: 27Nery Low, 100/Low, 200/Medium, 250/High, 300Nery High, 400/Ultra High. 8. Electrical Requirements: 208v-240v/60Hz/3phase. 2.4 DRYER TUMBLERS AND COMPONENTS A. Basis of Design: 75 Lb. Model Dryer Tumbler General Characteristics: 1. Construction: Heavy duty embossed steel with electrostatically applied baked enamel finish. 2. Control System: Programmable microprocessor with 8 auto drying cycles, ability to time dry, and to dry to selectable moisture percentage setting, including variable temperature settings and wrinkle free at end of cycle until door opens or maximum of 60 minutes. 3. Lint Filter: Self cleaning, depositing lint to large storage area at bottom of tumbler. 4. Over-dry Prevention: manufacturer's standard technology. 5. Reversing Operation. B. Basis of Design: Dryer Tumbler Model No. UT075: 1. Capacity: 75lb (34 kg). 2. Lint Filter: 576 sq. in (3716 sq. em). 3. Door: High grade stainless steel reversible door with rubber gasket and heavy duty hinge. 4. Heat Source: LP Gas, 165,000 BTU/hr, 1/2 in (13 mm) NPT with 3/4 hp motor. 5. Exhaust Size: 8 in (203 mm). 6. Electrical Requirements: 208v-240v/60Hz/3 phase. 2.5 LINT FILTERS A. Basis of Design: Air Free Lint Filter, model AF3 as by Energenics, or Construction Representative approved equivalent. COMMERCIAL LAUNDRY EQUIPMENT

4 B. Dryer exhaust shall be equipped with an automatically cleaned, one stage dry lint filter with the following capacity and construction: 1. The filter shall be sized to clean c:fm exhaust air with a measured resistance of no more than.3" W.C. at any time during the dryer cycle. 2. The body of the filter shall be constructed of Class A fire retardant fiberglass meeting U.S. Navy QPL 21607, Grades 1 and 2, Class A with an ultraviolet protective coating. C. Filter media shall be a high temperature polyester monofilament fabric capable of removing 98% of all particles larger than 160 microns, collecting over 98% of the lint (by weight). D. Lint filter shall have the ability to automatically release lint from the screen by gravity and deposit into a storage bag for easy disposal. E. Lint Filter shall have no control interconnection to the dryer resulting in independent operation from the dryer. F. Provide fusible link spray head for fire suppression. PART 3 EXECUTION 3.1 EXAMINATION A. Do not begin installation until substrates have been properly prepared. B. If substrate preparation is the responsibility of another installer, notify Construction Representative of unsatisfactory preparation before proceeding. 3.2 PREPARATION A. Clean surfaces thoroughly prior to installation. B. Prepare surfaces using the methods recommended by the manufacturer for achieving the best result for the substrate under the project conditions. 3.3 INSTALLATION A. Install in accordance with manufacturer's instructions. B. System Startup and Commissioning: Arrange for a local manufacturer's representative to inspect machines prior to startup and operation. 3.4 PROTECTION A. Protect installed products until completion of project. B. Touch-up, repair or replace damaged products before Substantial Completion. END OF SECTION COMMERCIAL LAUNDRY EQUIPMENT

5 Xl SECTION RESIDENTIAL APPLIANCES PART 1- GENERAL 1.1 RELATED DOCUMENTS A. Drawings and general provisions of the Contract, including General and Supplementary Conditions and Division 01 Specification Sections, apply to this Section. 1.2 SUMMARY A. Section Includes: 1. Cooldng appliances. 2. Kitchen exhaust ventilation. 3. Refrigeration appliances. 4. Residential clothes washing and drying appliances. 1.3 ACTION SUBMITTALS A. Product Data: For each type of product indicated. Include rated capacities, operating characteristics, dimensions, furnished accessories, and finishes for each appliance. B. Samples: For each exposed product and for each color and texture specified, in manufacturer's standard size. C. Product Schedule: For appliances. Use same designations indicated on Drawings. 1.4 INFORMATIONAL SUBMITTALS A. Qualification Data: For qualified manufacturer. B. Product Certificates: For each type of appliance, from manufacturer. C. Field quality-control reports. D. Warranties: Sample of special wananties. 1.5 CLOSEOUT SUBMITTALS A. Operation and Maintenance Data: For each residential appliance to include in operation and maintenance manuals. 1.6 QUALITY ASSURANCE RESIDENTIAL APPLIANCES

6 A. Installer Qualifications: An employer of workers trained and approved by manufacturer for installation and maintenance of units required for this Project. B. Source Limitations: Obtain each type of residential appliance from single manufacturer. C. Regulatory Requirements: Comply with the following: 1. NFP A: Provide.electrical appliances listed and,labeled as defined in NFP A 70, by a qualified testing agency, and marked for intended location and application. D. Accessibility: Where residential appliances are indicated to comply with accessibility requirements, comply with the U.S. Architectural & Transportation Barriers Compliance Board's ADA-ABA Accessibility Guidelines and ICC/ANSI A WARRANTY A. Special Warranties: Manufacturer's standard form in which manufacturer agrees to repair or replace residential appliances or components that fail in materials or workmanship within specified warranty period except as qualified below: 1. Warranty Period: Five years from date of Substantial Completion. B. Electric Range: Full warranty including parts and labor for on-site service on surface-burner elements. 1. Warranty Period: Five years from date of Substantial Completion. C. Microwave Oven: Limited warranty including parts and labor for first year and parts thereafter for on-site service. 1. Warranty Period: Five years from date of Substantial Completion. D. Refrigerator/Freezer, Sealed System: Full warranty including parts and labor for on-site service on the product. 1. Warranty Period: Five years from date of Substantial Completion. PART 2 -PRODUCTS 2.1 MANUFACTURERS A. Basis of Design Manufacturer is listed to establish design intent for each appliance. Subject to compliance with project requirements, provide basis of design product or comparable product by one of the following manufacturers: 1. Broan. 2. General Electric Company. 3. Sears Brands LLC, Kenmore. 4. LG Appliances. RESIDENTIAL APPLIANCES

7 5. Maytag (Division of Whirlpool Corporation). 2.2 RANGES A. Basis-of-Design Product: Subject to compliance with requirements, provide product indicated or comparable product by another manufacturer. B. Electric Range AP-1: Freestanding range with one oven and complying with AHAM ER Basis-of-Design Product: GE Model No: JB450DFBB 2. Width: 30 inches (762 mm). 3. Electric Burner Elements: Four. a. Coil Type: Manufacturer's standard. b. Controls: Digital panel controls, located on splash panel at rear of rangetop. 4. Oven Features: a. ADA compliant. b. Capacity: 5.0 cu. ft. c. Operation: Baldng and self-cleaning. d. Broiler: Located in top of oven. e. Oven Door(s): Counterbalanced, removable, with observation window and fullwidth handle. f. Electric Power Rating: 1) Oven(s): Manufacturer's standard. 2) Broiler: Manufacturer's standard. 5. Anti-Tip Device: Manufacturer's standard. 6. Electric Power Supply: As indicated on Drawings. 7. Material: Porcelain-enameled steel with manufacturer's standard cooktop. a. Color/Finish: Black. 2.3 MICROWAVE OVENS A. Basis-of-Design Product: Subject to compliance with requirements, provide product indicated or comparable product by another manufacturer. B. Microwave Oven AP-2: 1. Basis-of-Design Product: GE Profile Series. PEM31DFBB 2. Mounting: Counter. 3. Type: Conventional. 4. Dimensions: a. Width: 24 inches. b. Depth: 12 7/8 inches. c. Height: 12 1/8 inches. RESIDENTIAL APPLIANCES

8 5. Capacity: 1.1 cu.ft.. 6. Oven Door: Door with observation window and push-button latch release. 7. Microwave Power Rating: 800 watts. 8. Electric Power Supply: As indicated on Drawings. 9. Controls: Digital panel controls and timer display. 10. Other Features: Turntable and lock-out feature. 11. Material: Manufacturer's standard. a. Color/Finish: Black. 2.4 KITCHEN EXHAUST VENTILATION A. Basis-of-Design Product: Subject to compliance with requirements, provide product indicated or comparable product by another manufacturer. B. Overhead Exhaust Hood AP-3: 1. Basis-of-Design Product: Broan; Series, 2 speed, non-ducted range hood. 2. Type: Wall/underside of cabinet-mounted, exhaust-hood system. 3. Dimensions: a. Width: 30 inches. b. Depth: 17 inches. 4. Exhaust Fan: Two-speed fan built into hood and with manufacturer's standard capacity. a. Venting: Nonvented, recirculating type with charcoal filter. b. Fan Control: Hood-mounted fan switch, with separate hood-light control switch. 5. Finish: Baked enamel. a. Color: Black. 6. Features: a. Permanent, washable stainless-steel mesh filter(s). b. Built-in lighting. c. Warming lamp socket(s). 2.5 REFRIGERATOR/FREEZERS A. Basis-of-Design Product: Subject to compliance with requirements, provide product indicated or comparable product by another manufacturer. B. Refrigerator/Freezer AP-4: Two-door refrigerator/freezer with freezer on bottom and complying with AHAM HRF Basis-of-Design Product: Kenmore; Type: Freestanding. RESIDENTIAL APPLIANCES

9 3. Dimensions: a. Width: 29-3/4 inches. b. Depth: 33 inches (without handle). c. Height: 67-1/4 inches. 4. Storage Capacity: a. Refrigeration Compartment Volume: 14.8 cu. ft.. b. Freezer Volume: 7.3 cu. ft.. c. Shelf Area: Three adjustable glass shelves. 5. Refrigerator Features: a. Interior light in refrigeration and fi eezer compartments. b. Compartment Storage: vegetable crisper and meat compartment. c. Door Storage: Modular compartments, Gallon, milk-container storage. 6. Freezer Features: One freezer compartment with door. a. Automatic defrost. 7. Appliance Color/Finish: Black. C. Compact Refrigerator AP-5: One door compact refrigerator with internal chiller compartment and complying with AHAM HRF Basis-of-Design Product: Danby; TATA LK 2. Type: Compact. 3. Dimensions: a. Width: 17-1/2 inches. b. Depth: 20 inches. c. Height: 27 inches. 4. Storage Capacity: a. Refrigeration Compartment Volume: 2.5 cu. ft.. b. Freezer Volume: separate chiller compartment included within refrigeration section. c. Shelf Area: three adjustable wire shelves. 5. Refrigerator Features: a. Automatic defrost. b. Energy Star rating. c. Tall bottle storage. 6. Appliance Color/Finish: Black. 2.6 WASHERS AND DRYERS RESIDENTIAL APPLIANCES

10 A. Basis-of-Design Product: Subject to compliance with requirements, provide product indicated or comparable product by another manufacturer. B. Washing Machine AP-6: ADA compliant front loading washing machine. 1. Basis-of-Design Product: GE; GFWS2600FWW 2. Type: Side by side. 3. Dimensions: a. Width: 28 inches. b. Depth: inches. c. Height: 39-1/2 inches. 4. Total Capacity: 4.5 cu. ft.. 5. Washing Machine Features: a. ADA compliant. b. Energy Star qualified. c. Quiet-by-design package. d. See-through glass door. e. Pre-programmed settings for stain removal. f. Steam assist. g. Adaptive vibration control. h. Precision dispenser. i. Washer Cycles. 1) Power clean. 2) Sanatize cycle. 3) Allergen cycle. 4) Active wear cycle. j. Control Type Rotary-Electronic w/leds k. Washer Control Features 1) LED Cycle Status Lights 2) Water Levels Load-Sensing Adaptive Fill 3) Style Front-Loading 4) Wash Basket Type Stainless Steel- Tilted 5) Water Temp System PerfecTemp Deluxe 1. Additional Washer Features l) Internal heater 2) Hydro Motion 3) Leveling Legs 4) Advanced Vibration Control 5) Front Serviceable m. Maximum Spin Speed 1250 RPM n. Receptacle Type 3-Prong Grounding 6. Appliance Color/Finish: White. RESIDENTIAL APPLIANCES

11 C. Dryer AP-7: ADA compliant front loading dryer. 1. Basis-of-Design Product: GE; GFDN120EDWW. 2. Type: Side by side. 3. Dimensions: a. Width: 27 inches. b. Depth: 32-1/4 inches. c. Height: 39-3/8 inches. 4. Total Capacity: 7.0 cu. ft.. 5. Dryer Features: a. ADA compliant. b. Energy Star qualified. c. Quiet-by-design package. d. See-through glass door. e. Drying Cycles 1) Drying sensor to prevent over-drying. 2) Speed dry. 3) Energy-saving option on select cycles. 4) Four heat selections. 5) Delay start. D. Washing Machine AP-8: Coin operated top loading washing machine. 1. Basis-of-Design Product: GE; WCRD2050JWC 2. Type: Side by side. 3. Dimensions: a. Width: 27 inches. b. Depth: 25-1/2 inches. c. Height: 42 inches. 4. Total Capacity: 3.5 cu. ft.. 5. Washing Machine Features: a. Energy saving cold water rinse. b. Stainless steel basket. c. LED read out. d. Two wash/spin speed options. e. Five wash cycles. f. Three wash/rinse temperatures. g. Auto balance suspension system. h. Color lid instructions. i. Universal coin box. j. Coin slide kit. E. Dryer AP-9: Coin operated front loading dryer. RESIDENTIAL APPLIANCES

12 1. Basis-of-Design Product: GE; DCCB330EJ 2. Type: Side by side. 3. Dimensions: a. Width: 27 inches. b. Depth: 28-1/4 inches. c. Height: 42 inches. 4. Total Capacity: 7.0 cu. ft.. 5. Dryer Features: a. Auto dry thermostat monitors. b. Pushbutton controls. c. Painted drum with rustproof finish. d. Three heat selections. e. Three Drying Cycles. f. Universal coin box. g. Coin slide kit. F. Television AP-10: Flat panel TV, wall or stand mounted. 1. Basis-of -Design Product: Samsung- Model: UN32EH5000FXZA a. 32" Class (31-1/2" Diag.) b. LED c. HDTV d. Black e. 1080p resolution f. Clear Motion Rate 120 g. ENERGY STAR Certified 2. LG -Model: 32LB Sharp 4. Insignia - Model: NS-32D511NA GENERAL FINISH REQUIREMENTS A. Protect mechanical finishes on exposed surfaces from damage by applying a strippable, temporary protective covering before shipping. B., Appearance of Finished Work: Noticeable variations in same piece are not acceptable. Variations in appearance of adjoining components are acceptable if they are within the range of approved Samples and are assembled or installed to minimize contrast. PART 3- EXECUTION 3.1 EXAMINATION RESIDENTIAL APPLIANCES

13 A. Examine substrates and conditions, with Installer present, for compliance with requirements for installation tolerances, power connections, and other conditions affecting installation and performance of residential appliances. B. C. D. E. Examine roughing-in for piping systems to verify actual locations of piping connections before appliance installation. Examine walls and cabinetry for suitable conditions where appliances will be installed. Prepare written report, endorsed by Installer, listing conditions detrimental to performance of the Work. Proceed with installation only after unsatisfactory conditions have been corrected. 3.2 INSTALLATION, GENERAL A. B. c. D. E. General: Comply with manufacturer's written instructions. Built-in Equipment: Securely anchor units to supporting cabinets or countertops with concealed fasteners. Verify that clearances are adequate for proper functioning and that rough openings are completely concealed. Freestanding Equipment: Place units in final locations after finishes have been completed in each area. Verify that clearances are adequate to properly operate equipment. Range Anti-Tip Device: Install at each range according to manufacturer's written instructions. Utilities: Comply with plumbing and electrical requirements. 3.3 FIELD QUALITY CONTROL A. B. c. Perform tests and inspections. An appliance will be considered defective if it does not pass tests and inspections. Prepare test and inspection reports. END OF SECTION RESIDENTIAL APPLIANCES

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15 Xl SECTION FOODSERVICE EQUIPMENT PART 1 - GENERAL 1.1 RELATED DOCUMENTS A. Drawings and general provisions of the Contract, including General and Supplementary Conditions and Division 0 1 Specification Sections, apply to this Section. 1.2 SUMMARY A. Section Includes: 1. Fabricated equipment. 2. Food waste machines. 3. Cooking equipment. 4. Self-contained refrigeration equipment. 5. Walk-in refrigeration equipment. 6. Powered food-preparation equipment. 7. Warewashing equipment. 8. Serving equipment. 9. Retail refrigeration equipment. B. Related Requirements: 1. Section "Commercial-Kitchen Hoods" for ventilation hoods. 1.3 COORDINATION A. Coordinate foodservice equipment layout and installation with other work, including layout and installation of lighting fixtures, HV AC equipment, and fire-suppression system components. B. Coordinate locations and requirements of utility service connections. C. Coordinate sizes, locations, and requirements of the following: 1. Overhead equipment supports. 2. Equipment bases. 3. Floor depressions. 4. Insulated floors. 5. Floor areas with positive slopes to drains. 6. Floor sin1(s and drains serving foodservice equipment. 7. Roof curbs, equipment supports, and penetrations. FOODSERVICE EQUIPMENT

16 1.4 PREINSTALLATION MEETINGS A. Preinstallation Conference: Conduct conference at Project site. 1.5 ACTION SUBMITTALS A. Product Data: For each type of product. Include the following: 1. Manufacturer's model number. 2. Accessories and components that will be included for Project. 3. Clearance requirements for access and maintenance. 4. Utility service connections for water, cfrainage, power, and fuel; include roughing-in dimensions. B. Shop Drawings: For fabricated equipment. Include plans, elevations, sections, roughing-in dimensions, fabrication details, utility service requirements, and attachments to other work. C. Samples for Initial Selection: For units with factory-applied color finishes. D. Samples for Verification: For each factory-applied color finish required, in manufacturer's standard sizes. 1.6 INFORMATIONAL SUBMITTALS A. Coordination Drawings: For foodservice facilities. 1.. Indicate locations of foodservice equipment and connections to utilities. 2. Key equipment using same designations as indicated on Drawings. 3. Include plans and elevations; clearance requirements for equipment access and maintenance; details of equipment supports; and utility service characteristics. 4. Include details of seismic bracing for equipment. B. Sample Warranty: For special warranty CLOSEOUT SUBMITTALS A. Operation and Maintenance Data: For foodservice equipment to include m emergency, operation, and maintenance manuals. 1. In addition to items specified in Section "Operation and Maintenance Data," include the following: a. Product Schedule: For each foodservice equipment item, include the following: 1) Designation indicated on Drawings. 2) Manufacturer's name and model number. 3) List of factory-authorized service agencies including addresses and telephone numbers. FOODSERVICE EQUIPMENT

17 1.8 FIELD CONDITIONS A. Field Measurements: Verify actual dimensions of construction contiguous with foodservice equipment by field measurements before fabrication. Indicate measurements on Coordination Drawings. 1.9 WARRANTY A. Refrigeration Compressor Warranty: Manufacturer agrees to repair or replace compressors that fail in materials or workmanship within specified warranty period. 1. Failure includes, but is not limited to, inability to maintain set temperature. 2. Warranty Period: Five years from date of Substantial Completion. PART 2 -PRODUCTS 2.1 PERFORMANCE REQUIREMENTS A. NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification Mark certifying compliance with applicable NSF standards. B. UL Certification: Provide electric and fuel-bruning 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. C. Steam Equipment: Provide steam-generating and direct-steam heating equipment that is fabricated and labeled to comply with 2013 ASME Boiler and Pressure Vessel Code. D. Regulatory Requirements: Install equipment to comply with the following: 1. ASHRAE 15, "Safety Code for Mechanical Refrigeration." 2. NFPA 54, "National Fuel Gas Code." 3. NFP A 70, "National Electrical Code." 4. NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations." E. Seismic Restraints: Comply with SMACNA's "Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation Guidelines," Appendix A, "Seismic Restraint Details," unless otherwise indicated. 2.2 FABRICATED EQUIPMENT A. Stainless-Steel Sinks K1-1: 1. Description: Three-compartment corner sink. Fabricate units of welded stainless steel, sound deadened. 2. Basis-of-Design Product: Advance TABCO; FC-K6-18D-X. a. Bowls: Stainless steel, Type 304, inch thick. FOODSERVICE EQUIPMENT

18 b. Integral Drainboards: Stainless steel, Type 304, inch thick. c. Body: Stainless steel, Type 304, inch thick. 1) Back Splash: 9 inches. 2) Side Splash: 9 inches. d. Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet. e. Accessories: 1) Faucets and Spouts: T&S Brass; B ) Vacuum breaker. 3) Lever waste. 4) Basket strainer. 5) Control bracket for future food waste disposer controls. 3. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 4. Fabrication: Prepare sink for installation of the following equipment items: a. Water heater. b. Future food waste disposer. 5. Stainless-Steel Finish: Directional satin finish, No.4. B. Stainless-Steel Sinks Kl-2: 1. Description: Two-compartment sink(s). Fabricate units of welded stainless steel, sound deadened. a. Bowls: Stainless steel, Type 304, inch thick. b. Body: Stainless steel, Type 304, inch thick. 1) Back Splash: 9 inches. 2) Side Splash: 9 inches. c. Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet. d. Accessories: 1) Faucets and Spouts: T &S Brass; B with 14" swing nozzle. 2) Vacuum breaker. 3) Lever waste. 4) Basket strainer. 2. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 3. Stainless-Steel Finish: Directional satin finish, No.4. C. Stainless-Steel Tables Kl-3: 1. Description: Flat-countertop table - 3 '-0" x 4' -0". 2. Basis-of-Design Product: Advance TABCO; KSS-364. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. FOODSERVICE EQUIPMENT

19 1) Edge: Bullnose on four sides. b. Double Overshelf: Stainless steel, Type 304, inch thick. c. Undershelf: Stainless steel, Type 304, inch thick. d. Crossbracing: Stainless-steel tubing, welded to legs. e. Legs: Stainless-steel tubing. f. Feet: Stainless-steel, flanged, adjustable bullets. 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 4. Stainless-Steel Finish: Directional satin finish, No. 4. D. Stainless-Steel Tables K1-4: 1. Description: Prep table 10'-0" x 2'-6". 2. Basis-of-Design Product: Advance TABCO; KMS series. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Back Splash: 5 inches. 2) Edge: Bullnose on front edge, straight on sides and back. 3) Prepare top to receive drop-in cold food pan system K6-2. b. Undershelf: Stainless steel, Type 304, inch thick. c. Overshelf: Stainless steel, Type 304, inch thick. d. Crossbracing: Stainless-steel tubing, welded to legs. e. Legs: Stainless-steel tubing. f. Feet: Stainless-steel adjustable bullets. g. Accessories: 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/ A 240M, austenitic stainless steel, type as indicated. b. Metallic-Coated Steel Sheet: ASTM A 653/A 653M, Commercial Steel (CS), Type B, with minimum G90 coating. 4. Stainless-Steel Finish: Directional satin finish, No.4. E. Stainless-Steel Tables K1-5: 1. Description: Flat-countertop table- 2' -1 0" x 3 '-0". 2. Basis-of-Design Product: Advance TABCO; KSS Series. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Edge: Bullnose on four sides. b. Cabinet: FOODSERVICE EQUIPMENT

20 1) Body: Stainless steel, Type 430, inch thick. 2) Doors: Hinged, stainless steel, Type 304, inch thick. c. Crossbracing: Stainless-steel tubing, welded to legs. d. Legs: Stainless-steel tubing. e. Feet: Stainless-steel, flanged, adjustable bullets. 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/ A 240M, austenitic stainless steel, type as indicated. 4. Stainless-Steel Finish: Directional satin finish, No.4. F. Stainless-Steel Tables K1-6: 1. Description: Clean dish table - 4' -0" x 2 '-6". 2. Basis-of-Design Product: Advance TABCO; KSS-304. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Back and Side Splash: 5 inches. 2) Edge: Marine edge. a) Configure pass thru transfer from adjacent warewasher. b. Welded Undershelf: Stainless steel, Type 304, inch thick. c. Crossbracing: Stainless-steel tubing, welded to legs. d. Legs: Stainless-steel tubing. e. Feet: Stainless-steel adjustable bullets. 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 4. Stainless-Steel Finish: Directional satin finish, No. 4. G. Stainless-Steel Hand Sinks Kl-7: 1. Basis-of-Design Product: Advance TABCO; 7-PS Description: Lavatory sink. Fabricate units of stainless steel, Type 304, inch thick. a. Operation: Wrist handle. b. Faucet and Spout: T & S Brass; c. Accessories: 1) Chrome-plated tail piece and P trap, NPS 1-1/2, with inch minimum wall thickness. 2) Strainer basket with metal post. 3) Liquid soap and towel dispenser. 4) Tubular wall supports. FOODSERVICE EQUIPMENT

21 Xl ) Skirt assembly for support. 6) Side splashes. 3. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 4. Stainless-Steel Finish: Directional satin finish, No.4. H. Stainless-Steel Sinks Kl-8: 1. Basis-of-Design Product: Advance T ABCO; RL. 2. Description: One-compartment sink. Fabricate units of welded stainless steel, sound deadened. a. Bowls: Stainless steel, Type 304, inch thick. b. Body: Stainless steel, Type 304, inch thick. 1) Back Splash: 9 inches. c. Integral Drainboards: Stainless steel, Type 304, inch thick. 1) Configure drain board for pass thru transfer to adjacent warewasher. d. Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet. e. Accessories: 1) Faucets and Spouts: T&S Brass; B0289 with 18" swing nozzle and angled spray valve. 2) Spray Valve: T&S Brass; B0107 with 104 inch flex hose. 3) Vacuum breaker. 4) Lever waste. 5) Basket strainer. 3. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. 4. Stainless-Steel Finish: Directional satin finish, No.4. I. Stainless-Steel Tables K1-9: 1. Description: Custom L-shaped Prep table. 2. Basis-of-Design Product: Advance T ABCO; KMS-308. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Back Splash: 5 inches. 2) Edge: Bullnose on front edge, straight on sides and back b. Undershelf: Stainless steel, Type 304, inch thick. c. Crossbracing: Stainless-steel tubing, welded to legs. d. Legs: Stainless-steel tubing. e. Feet: Stainless-steel adjustable bullets. 3. Materials: FOODSERVICE EQUIPMENT

22 a. Stainless-Steel Sheet: ASTM A 240/ A 240M, austenitic stainless steel, type as indicated. b. Metallic-Coated Steel Sheet: ASTM A 653/A 653M, Commercial Steel (CS),. Type B, with minimum G90 coating. 4. Stainless-Steel Finish: Directional satin finish, No.4. J. Stainless-Steel Tables Kl-10: 1. Description: Prep table 6' -0" x 2' -6". 2. Basis-of-Design Product: Advance T ABCO; KMS series. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Back Splash: 5 inches. 2) Edge: Bullnose on front edge, straight on sides and back. 3) Prepare top to receive drop-in hot -food pan system K6-1. b. Undershelf: Stainless steel, Type 304, inch thick. c. Overshelf: Stainless steel, Type 304, inch thick. d. Crossbracing: Stainless-steel tubing, welded to legs. e. Legs: Stainless-steel tubing. f. Feet: Stainless-steel adjustable bullets. 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/ A 240M, austenitic stainless steel, type as indicated. b. Metallic-Coated Steel Sheet: ASTM A 653/A 653M, Commercial Steel (CS), Type B, with minimum G90 coating. 4. Stainless-Steel Finish: Directional satin finish, No.4. K. Stainless-Steel Tables Kl-11: 1. Description: Open base work table 7' -0" x 3 '-0". 2. Basis-of-Design Product: Advance TABCO; TKMS-367. a. Tops: Stainless steel, Type 304, inch thick, reinforced and sound deadened. 1) Back Splash and Side Splash: 5 inches. 2) Edge: Bullnose on front edge, straight on sides and back. b. Crossbracing: Stainless-steel tubing, welded to legs. c. Legs: Stainless-steel tubing. d. Feet: Stainless-steel adjustable bullets. 3. Materials: a. Stainless-Steel Sheet: ASTM A 240/ A 240M, austenitic stainless steel, type as indicated. FOODSERVICE EQUIPMENT

23 PARK BUIT,DING, SITE, AND LANDSCAPING b. Metallic-Coated Steel Sheet: ASTM A 653/A 653M, Commercial Steel (CS), Type B, with minimum G90 coating. 4. Stainless-Steel Finish: Directional satin finish, No.4. L. Floor Equipment: Troughs. 1. Description: 4-inch nominal depth excluding tailpiece. a. Body: Stainless steel, Type 304, inch thick. b. Grate: Stainless-steel bar, Type 304. c. Waste Connection: NPS Materials: a. Stainless-Steel Sheet: ASTM A 240/A 240M, austenitic stainless steel, type as indicated. b. Stainless-Steel Bars: ASTM A 276, austenitic stainless steel, type as indicated. 3. Stainless-Steel Finish: Directional satin finish, No COOKING EQUIPMENT A. Ranges K2-1: 1. Basis-of-Design Product: Vulcan 60SS-6B24GP. 2. Description: a. Top Configuration: 1) Open-Burner Unit: a) Standard Burners: Six. 2) Griddle: Flat. b. Base Configuration: 1) Standard Oven(s): One. 2) Convection Oven(s): One. c. Accessories: 1) High back shelf. 2) Stainless-steel sides. 3) Stainless-steel back. 4) Casters: 6". 5) Oven Rack(s): One for each oven. d. Electrical Service: Equip unit for connection to service indicated on Drawings. e. Gas Service: Liquefied propane gas. FOODSERVICE EQUIPMENT

24 B. Deep Fat Fryers K2-2: 1. Basis-of-Design Product: Vulcan 1 GR45C. 2. Description: Gas fryer. C. Ovens K2-3: a. Oil Capacity: 40 lb. b. Accessories: 1) Stainless-steel sides. 2) Stainless-steel fry tank. 3) Stainless-steel fry tank cover. 4) 10" high removable splash guard. 5) Connecting kit. 6) Casters: 6". 7) Twin Fry Baskets: Two. 8) Quick gas-service disconnect and flexible hose. 9) Filtration system: a) Basis of Design: Vulcan; GR Kleenscreen Plus. b) Rear oil reclaimation discard connection. c) Stainless steel tank cover. d) Micro-filtration fabric envelope. c. Electrical Service: Equip unit for connection to service indicated on Drawings. d. Gas Service: Liquefied propane gas. 1. Basis-of-Design Product: Vulcan VC44GD. 2. Description: Gas convection. D. Griddles K2-4: a. Double deck. b. Accessories: 1) Oven Rack(s): Three per oven chamber. 2) Stainless-steel drip pan. 3) Stacking kit. 4) Stainless steel rear enclosure. 5) Quick gas-service disconnect and flexible hose. c. Electrical Service: Equip unit for connection to service indicated on Drawings. d. Gas Service: Liquefied propane gas. 1. Basis-of-Design Product: Vulcan 936RX. 2. Description: 3-burner griddle. a. Accessories: 1) Stainless-steel stand and casters. FOODSERVICE EQUIPMENT

25 E. Charbroiler IU-5: 2) Back and side splash kit. 3) Quick gas-service disconnect and flexible hose. b. Electrical Service: Equip unit for connection to service indicated on Drawings. c. Gas Service: Liquefied propane gas. 1. Basis-of-Design Product: Vulcan VACB Description: Gas charbroiler. a. Accessories: 1) Stainless-steel stand and casters. 2) Back and side splash kit. 3) Condiment rail. 4) Quick gas-service disconnect and flexible hose. b. Electrical Service: Equip unit for connection to service indicated on Drawings. c. Gas Service: Liquefied propane gas. F. Microwave Ovens K2-6: 1. Basis-of-Design Product: Subject to compliance with requirements, provide Sharp, R- 23GTF. 2. Description: 1600-W cooking power. 3. Power Supply: 208 volt, 60 hertz, single phase. G. Coffee Urns IU-7: 1. Basis-of-Design Product: Bunn U3. 2. Description: Twin urn. a. Capacity: 3 gal. b. Type: Electric heated. c. Accessories: 1) Fill/Dispense: Direct fill connection. 2) Multiple Faucet: Three. 3) Filtering: Disposable filter paper. 4) Finish: Manufacturer's standard stainless steel. 3. Electrical Service: Equip unit for connection to service indicated on Drawings. H. Tea Brewer IU-8: 1. Basis-of-Design Product: Bunn Infusion IRCB-DV. 2. Description: Twin urn. a. Capacity: 5 gal. b. Type: Electric heated. c. Accessories: FOODSERVICE EQUIPMENT

26 1) Fill/Dispense: Direct fill connection. 2) Filtering: Disposable filter paper. 3) Finish: Manufacturer's standard stainless steel. 3. Electrical Service: Equip unit for connection to service indicated on Drawings. I. Steamer K2-9: 1. Basis-of-Design Product: Vulcan C24E Description: Electric boilerless/connectionless steamer. a. Capacity: 5 pan. b. Body: Type 304 stainless steel. c. Cooking compartment: Type 304 stainless steel. d. Accessories: 1) 28" open leg stand with 24"x28" high pan slides. 2) Casters. 3) Pull-out 12"x20" sliding shelf ( cooldng compartment) 3. Electrical Service: Equip unit for connection to service indicated on Drawings. 2.4 SELF-CONTAINED REFRIGERATION EQUIPMENT A. Refrigeration Equipment K3-1: Refrigerators. 1. Basis-of-Design Product: True Food Service Equipment; T Description: Reach-in type. a. Exterior Finish: Stainless steel. b. Interior Finish: Manufacturer's standard white aluminum liner with stainless steel floor. c. Doors: Full length. d. Accessories: 1) Casters. 2) Re-hinging feature for doors. 3) PVC Coated Shelves: Three. e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. B. Refrigeration Equipment K3-2: Freezers. 1. Basis-of-Design Product: True Food Service Equipment; Tl9FZ. 2. Description: Reach-in type. a. Exterior Finish: Stainless steel. b. Interior Finish: Manufacturer's standard white aluminum liner with stainless steel floor. c. Doors: Full length. FOODSERVICE EQUIPMENT

27 Xl d. Accessories: 1) Casters. 2) Re-hinging feature for doors. 3) PVC Coated Shelves: Three. e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. C. Undercounter Refrigeration Equipment K3-3: Refrigerated Sandwich Prep Station. 1. Basis-of-Design Product: True Food Service Equipment; TFP-64-24M. 2. Description: Two Door Refrigerated Salad I Sandwich Prep Refrigerator. a. Accessories: 1) Heavy duty stainless-steel top. 2) Casters: 2-1/2 inches high. 3) Removeable cutting board. 4) Shelves: Four PVC coated, adjustable. 5) Pan dividers. 6) Single Overshelf b. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. D. Undercounter Refrigeration Equipment K3-4: Refrigerators. 1. Basis-of-Design Product: True Food Service Equipment; TBB-2-S. 2. Description: Compact unit with rear-mountedl self-contained refrigeration system. a. Accessories: 1) Heavy duty stainless-steel top. 2) Casters: 4 inches high. 3) Shelves: Four PVC coated, adjustable. b. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. E. Ice-Making Machine I0-5: 1. Basis-of-Design Product: Scotsman; CU3030SA Description: Undercounter units. a. Production: Ice cubes, dice. b. Capacity: 300 lb per 24-hour period. c. Accessories: 1) Stainless-steel stand and legs. 2) Water filter. FOODSERVICE EQUIPMENT

28 d. Electrical Service: Equip unit for connection to service indicated on Drawings. F. Undercounter Refrigeration Equipment K3-6: Refrigerated Salad Prep Station. 1. Basis-of-Design Product: True Food Service Equipment; TFP-64-24M. 2. Description: Two Door Salad Prep Station. a. Accessories: 1) Heavy duty stainless-steel top. 2) Casters: 2-1/2 inches high. 3) Removeable cutting board. 4) Shelves: Four PVC coated, adjustable. 5) Pan dividers. b. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. G. Refrigeration Equipment K3-7: Lockable Beverage Cooler. 1. Basis-of-Design Product: True Food Service Equipment; GDM-19T-LD. 2. Description: Lockable swing door refrigerator with LED lighting. a. Body: Stainless steel b. Interior: Stainless steel. c. Accessories: 1) Heavy duty stainless-steel top. 2) Casters: 4 inches high. 3) Red wine thermostat. 4) White wine thermostat. 5) Barrellock. 6) Shelves: Four PVC coated, adjustable. d. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. H. Undercounter Refrigeration Equipment I0-8: Refrigerators. 1. Basis-of-Design Product: True Food Service Equipment; TUC Description: Compact unit with rear-mounted, self-contained refrigeration system. a. Accessories: 1) Casters: 4 inches high. 2) Shelves: Six PVC coated, adjustable. 3) Barrel Locks: One per door. b. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. FOODSERVICE EQUIPMENT

29 2.5 WALK-IN REFRIGERATION EQUIPMENT A. Walk-in Refrigeration Units K4-1 & K4-2: a. Cooler K4-1: Kolpak; Polar-Pak P7-088-C. b. Freezer K4-2: Kolpak; Polar-Pak P7-088-F. 2. Description: Two-compartment unit, with cooler and freezer compartments - nominal dimensions 16 '-0" x 9 '-0". a. Wall and Ceiling Panels: Interlocking insulating panels. b. Floors: Insulated floor panels to receive tile finish. c. Doors: 1) Hinges: Self-closing and spring loaded; three per door. 2) Latch: Edge-mounted, positive-type latch with cylinder lock. 3) Include safety-release handle that opens door from inside when door is locked. d. Door Accessories: 1) Vision port. 2) Pressure relief port. 3) Threshold: Stainless steel, factory installed. 4) Anticondensate heater at freezer doors. e. Vaporproof Lighting Fixtures: Flourescent fixture with T -5 lamp. 1) Control: Neon pilot light and toggle switch located on exterior of door panel. 2) Quantity: One per compartment, located on door panel. f. Refrigeration System: Remote system with preassembled condensing unit and evaporator assemblies. 1) Exterior Condensing Units: Include winter control, crankcase heater, and enclosed weatherproof housing. 2) Operating Temperature: a) Cooler: 38 degrees F. b) Freezer: -10 degrees F. g. Temperature Monitoring System: Electronic monitoring and remote audible alarm system that warns when temperatures register 10 deg F above or below set temperature. h. Closure Panels and Trim: Include closure panels and trim. i. Electrical Service: Equip unit for connection to service indicated on Drawings. 3. Finishes: a. Exposed Exterior Finish: Stucco-patterned aluminum. FOODSERVICE EQUIPMENT

30 b. Unexposed Exterior Finish: Stucco-patterned, metallic-coated steel. c. Interior Finish: Stucco-patterned aluminum. d. Closure Panels and Trim: Matched to exposed exterior finish of panels. 2.6 W AREW ASHING EQUIPMENT A. Warewashing Machines K5-1: 1. Basis-of-Design Product: Hobart; AM Select Tall. 2. Description: Dishwashing, single tank. a. Capacity: 58 racks per hour- hot water sanitized. b. Accessories: 1) Peg rack. 2) Sheet pan rack. 3) Combination rack. 4) De lime notification. 5) Shock absorber. 6) Back pressure relief valve with bypass. 7) Adjustib1e stainless steel legs. c. Electrical Service: Equip unit for connection to service indicated on Drawings. B. Warewashing Machines K5-2: 1. Basis-of-Design Product: Hatco; C Description: Compact electric booster water heater. a. Capacity: 50 gph at 40 degree F temperature rise. b. Exterior Finish: Stainless steel. c. Accessories: 1) Slide brackets. d. Electrical Service: Equip unit for connection to service indicated on Drawings SERVING AND HOLDING EQUIPMENT A. Serving and Holding Equipment K6-1 : 1. Basis-of-Design Product: Advance TABCO; DISW Description: Drop-in hot food well. a. Hot food wells: Four. b. Top:.048 inch stainless steel, self-rimmed. c. Body:.036 inch stainless steel d. Accessories: 1) Operation: Wet or dry. FOODSERVICE EQUIPMENT

31 2) Remote control panel with infinite controls. e. Electrical Service: Equip unit for connection to service indicated on Drawings. B. Serving and Holding Equipment K6-2: 1. Basis-of-Design Product: Advance T ABCO; DIRCP Description: Drop-in refrigerated food well. a. Refrigerated food wells: Four. b. Top:.048 inch stainless steel, self-rimmed. c. Body:.036 inch stainless steel d. Accessories: 1) Operation: Wet or dry. 2) Remote control panel with infinite controls. e. Electrical Service: Equip unit for connection to service indicated on Drawings. C. Serving and Holding Equipment K6-3: 1. Basis-of-Design Product: Vulcan; VBP Description: Food warmer. a. Cabinet Face Panels: Manufacturer's standard stainless steel. b. Accessories: 1) Humidity pan. 2) Perimeter bumpers. 3) Casters. 4) Electronic control with digital display. c. Electrical Service: Equip unit for connection to service indicated on Drawings. D. Serving and Holding Equipment K6-4: 1. Basis-of-Design Product: Vulcan; Frymate FX21 S. 2. Description: Fry Station. a. Cabinet Face Panels: Manufacturer's standard stainless steel. b. Accessories: 1) Food warmer. 2) Casters. c. Electrical Service: Equip unit for connection to service indicated on Drawings. E. Serving and Holding Equipment K6-5 and K6-6: 1. Description: Fountain Soda Dispenser, 8-Valve, Ice-Beverage. 2. Basis-of-Design Product: Lancer H. FOODSERVICE EQUIPMENT

32 a. Cabinet Face Panels: Manufacturer's standard stainless steel. b. Accessories: 1) Ice Dispenser (K6-5) with low ice indicator. c. Electrical Service: Equip unit for connection to service indicated on Drawings. F. Serving and Holding Equipment K6-7: 1. Basis-of-Design Product: San Jamar; C Description: Cup Dispenser. a. Cabinet Face Panels: Manufacturer's standard stainless steel. 2.8 STORAGE AND UTILITY EQUIPMENT A. Cooler Shelving: K Basis-of-Design Product: AMCO; AMCO II 1316-PG. 2. Description: 24" deep by 72" tall four tier wire shelving. a. Finish: Polymer coated. a. Accessories: 1) Add-on and comer clips as required for configuration shown. 2) Shelf Hooks: 4 per unit. b. Verify and adjust sizes as necessary with walk-in drawing dimensions and field conditions. B. Cooler Shelving: K Basis-of-Design Product: AMCO; AMCO II 1316-PG. 2. Description: 24" deep by 72" tall five tier wire shelving. a. Finish: Polymer coated. b. Accessories: 1) Add-on and comer clips as required for configuration shown. 2) Shelf Hooks: 4 per unit. 3) Provide additional slant shelving equal to 100% of the total required shelving c. Verify and adjust sizes as necessary with walk-in drawing dimensions and field conditions. C. Freezer Shelving: K Basis-of-Design Product: AMCO; AMCO II 1316-PG. 2. Description: 24" deep by 72" tall four tier wire shelving. FOODSERVICE EQUIPMENT

33 a. Finish: Polymer coated. b. Accessories: 1) Add-on and comer clips as required for configuration shown. 2) Shelf Hooks: 4 per unit. c. Verify and adjust sizes as necessary with walk-in drawing dimensions and field conditions. D. Freezer Shelving: K Basis-of-Design Product: AMCO; AMCO II 1316-PG. 2. Description: 24" deep by 72" tall four tier wire shelving. a. Finish: Polymer coated. b. Accessories: 1) Add-on and comer clips as requil:ed for configuration shown. 2) Shelf Hooks: 4 per unit. 3) Provide additional slant shelving equal to 80% of the total required shelving c. Verify and adjust sizes as necessary with walk-in drawing dimensions and field conditions. E. Dry Goods Shelving: I Basis-of-Design Product: AMCO; AMCO II 1474-CP. 2. Description: 24 deep by 84" tall five tier wil e shelving. a. Finish: Zinc-plated, chromate-sealed. b. Accessories: 1) Add-on and comer clips as required for configuration shown. 2) Shelf Hooks: 4 per unit. c. Verify and adjust sizes if necessary with Dry Goods Storage drawing dimensions and field conditions. F. Dunnage Rack: K Basis-of-Design Product: AMCO; ACB Description: 48" x 20" Tubular base dunnage shelf. a. Accessories: 1) Cantilever Frame: ACAF ) Cantilever Shelf: ACA4820 a) Quantity: 2 per unit. b. Verify and adjust sizes if necessary with walk-in drawing dimensions and field conditions. G. Utility Shelving: K7-7. FOODSERVICE EQUIPMENT

34 1. Basis-of-Design Product: AMCO; AMCO II 1316-PG. 2. Description: 24" x 48" x 72" four tier wire shelving. a. Finish: Polymer coated. b. Accessories: 1) Casters: AC5 series. H. Mop and Broom Rack: K Basis-of-Design Product: Bobrick B-239x Description: Unit with shelf, hooks, holders, and rod suspended beneath shelf. 3. Hooks: Four. 4. Mop/Broom Holders: Three, spring-loaded, rubber hat, cam type. 5. Material and Finish: Stainless steel, No. 4 finish (satin). a. Shelf: Not less than nominal 0.05-inch- thick stainless steel. b. Rod: Approximately 1/4-inch- diameter stainless steel. I. Utility Shelving: K Basis-of-Design Product: AMCO; AMCO II A2460PG. 2. Description: 24" x 60" x 72" four tier wire shelving. a. Finish: Polymer coated. b. Accessories: 1) Casters: AC5 series. J. Pots and Pan Shelving: I Basis-of-Design Product: AMCO; AMCO II A1860PG. 2. Description: 18" x 48" x 72" four tier wire shelving. a. Finish: Polymer coated. b. Accessories: 1) Casters: AC5 series. 2.9 PROTECTNE WALL SYSTEMS A. Stainless Steel Wall Cladding K8-1: 1. Basis of Design: Custom fabricated to extents shown on plan - extend vertically to meet bottom of exhaust hood. B. Stainless Steel Comer Guard K8-2: 1. Basis-of-Design Product: Advance TABCO; CG Description: Stainless steel comer guard FOODSERVICE EQUIPMENT