SECTION 11 3100 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. Cooking appliances. 2. Cleaning appliances. B. Related Requirements: 1. Section 112600 "Unit Kitchens" for small, compact kitchen units that include residential appliances. 2. Section 224100 "Residential Plumbing Fixtures" for kitchen sinks, dishwasher air-gap fittings, waste (garbage) disposers, and instant hot-water dispensers. 1.3 ACTION SUBMITTALS A. Product Data: For each type of product. 1. Include installation details, material descriptions, dimensions of individual components, and finishes for each appliance. 2. Include rated capacities, operating characteristics, electrical characteristics, and furnished accessories. 1.4 INFORMATIONAL SUBMITTALS A. Qualification Data: For manufacturer. B. Product Certificates: For each type of appliance. C. Field quality-control reports. D. Sample Warranties: For manufacturers' special warranties. RESIDENTIAL APPLIANCES 113100-1
1.5 CLOSEOUT SUBMITTALS A. Operation and Maintenance Data: For each residential appliance to include in operation and maintenance manuals. 1.6 WARRANTY A. Special Warranties: 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. PART 2 - PRODUCTS 2.1 MANUFACTURERS A. Source Limitations: Obtain residential appliances from single source and each type of residential appliance from single manufacturer. 2.2 PERFORMANCE REQUIREMENTS A. Electrical Appliances: Listed and labeled as defined in NFPA 70, by a qualified testing agency, and marked for intended location and application. B. Gas-Fueled Appliances: Certified by a qualified testing agency for each type of gas-fueled appliance according to ANSI Z21 Series standards. C. Accessibility: Where residential appliances are indicated to comply with accessibility requirements, comply with applicable provisions in [the ABA standards of the Federal agency having jurisdiction] [and] [ICC A117.1] <Insert requirement>. 2.3 RANGES A. Electric Range RG : Freestanding range with one oven(s) and complying with AHAM ER-1. 1. Manufacturers: Subject to compliance with requirements, provide products by one of the following: a. Amana; a division of Whirlpool Corporation. b. General Electric Company (Hotpoint). c. KitchenAid; a division of Whirlpool Corporation. d. LG Electronics. e. Sears Brands LLC (Kenmore). f. Whirlpool Corporation. 2. Width: 30 inches. 3. Electric Burner Elements: Four. RESIDENTIAL APPLIANCES 113100-2
a. Coil Type: Manufacturer's standard. b. Controls: Digital panel controls, located on front. c. < 4. Oven Features: a. Capacity: 3.3 cu. ft.. b. Operation: Baking and convection. c. Broiler: Located in top of oven. d. Oven Door(s): Counterbalanced, removable, with observation window handle. e. Electric Power Rating: 1) Oven(s): Manufacturer's standard. 2) Broiler: Manufacturer's standard. f. Controls: Digital panel controls and timer display, located on front. 5. Anti-Tip Device: Manufacturer's standard. 6. Electric Power Supply: 240 V, 60 Hz, 1 phase, 30 A. 7. Material: Porcelain-enameled steel with cooktop. a. Color/Finish: White. 2.4 DISHWASHERS A. Dishwasher DW : Complying with AHAM DW-1. 1. Manufacturers: Subject to compliance with requirements, provide products by one of the following: a. Amana; a division of Whirlpool Corporation. b. General Electric Company (Hotpoint). c. KitchenAid; a division of Whirlpool Corporation. d. LG Electronics. e. Sears Brands LLC (Kenmore). f. Whirlpool Corporation. 2. Type: Built-in undercounter. 3. Dimensions: a. Width: 24 inches. b. Depth: As indicated on Drawings. c. Height: As indicated on Drawings. 4. Capacity: a. Water Consumption for Full Load: 3.2 gal. per cycle. 5. Sound Level: Maximum 48 db. 6. Tub and Door Liner: Stainless steel with sealed detergent and automatic rinsing-aid dispensers. RESIDENTIAL APPLIANCES 113100-3
7. Rack System: [Nylon] [PVC]-coated sliding dish racks, with removable cutlery basket. 8. Controls: Touch-pad controls with four wash cycles and hot-air and heat-off drying cycle options. 9. Features: a. Waste food disposer. b. Self-cleaning food-filter system. c. Hot-water booster heater for 160 deg F wash water with incoming water at 100 deg F. d. Lock-out feature. e. Half-load option. f. Delay-wash option. g. Digital display panel. h. Water softener. i. Soil-sensing water use control system. 10. Front Panel: Manufacturer's standard. a. Panel Color: White. 11. Appliance Color/Finish: White. 2.5 MICROWAVE OVENS A. Microwave Oven MO : 1. Manufacturers: Subject to compliance with requirements, provide products by one of the following: a. Amana; a division of Whirlpool Corporation. b. General Electric Company (Hotpoint). c. Sears Brands LLC (Kenmore). d. Whirlpool Corporation. 2. Mounting: Free Standing 3. Type: Conventional. 4. Dimensions: a. Width: 24 inches. b. Depth: 19-1/2 inches. c. Height: 14 inches. 5. Capacity: 2.0 cu. ft.. 6. Oven Door: Door with observation window and pull handle. 7. Exhaust Fan: Variable-speed fan, and with capacity. 8. Microwave Power Rating: 1000 W. 9. Electric Power Supply: 120 V, 60 Hz, 1 phase, 15 A. 10. Controls: Digital panel controls and timer display. 11. Other Features: Turntable. 12. Material: Manufacturer's standard. a. Color/Finish: White. RESIDENTIAL APPLIANCES 113100-4
2.6 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 A. Examine substrates, areas, 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. Examine roughing-in for piping systems to verify actual locations of piping connections before appliance installation. C. Examine walls, ceilings, and roofs for suitable conditions where will be installed. D. Prepare written report, endorsed by Installer, listing conditions detrimental to performance of the Work. E. Proceed with installation only after unsatisfactory conditions have been corrected. 3.2 INSTALLATION A. Install appliances according to manufacturer's written instructions. B. 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. C. Freestanding Equipment: Place units in final locations after finishes have been completed in each area. Verify that clearances are adequate to properly operate equipment. D. Range Anti-Tip Device: Install at each range according to manufacturer's written instructions. 3.3 FIELD QUALITY CONTROL A. Perform the following tests and inspections: RESIDENTIAL APPLIANCES 113100-5
1. Perform visual, mechanical, and electrical inspection and testing for each appliance according to manufacturers' written recommendations. Certify compliance with each manufacturer's appliance-performance parameters. 2. Leak Test: After installation, test for leaks. Repair leaks and retest until no leaks exist. 3. Operational Test: After installation, start units to confirm proper operation. 4. Test and adjust controls and safeties. Replace damaged and malfunctioning controls and components. B. An appliance will be considered defective if it does not pass tests and inspections. C. Prepare test and inspection reports. 3.4 DEMONSTRATION A. Engage a factory-authorized service representative to train Owner's maintenance personnel to adjust, operate, and maintain residential appliances. END OF SECTION 11 3100 RESIDENTIAL APPLIANCES 113100-6
SECTION 11 4000 FOODSERVICE EQUIPMENT 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. Self-contained refrigeration equipment. 2. Ice maker 3. Fabricated equipment. 4. Carts B. Related Requirements: 1. Section 233813 "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, HVAC 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. Equipment bases. 2. Insulated floors. 3. Floor areas with positive slopes to drains. 4. Floor sinks and drains serving foodservice equipment. 1.4 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, drainage, 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. FOODSERVICE EQUIPMENT 114000-1
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. 1.5 INFORMATIONAL SUBMITTALS A. Coordination Drawings: For foodservice facilities. 1. Indicate locations of foodservice equipment and connections to utilities. 2. Include plans and elevations; clearance requirements for equipment access and maintenance; details of equipment supports; and utility service characteristics. 3. Include details of seismic bracing for equipment. B. Sample Warranty: For special warranty. 1.6 CLOSEOUT SUBMITTALS A. Operation and Maintenance Data: For foodservice equipment to include in emergency, operation, and maintenance manuals. 1. In addition to items specified in Section 017823 "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. 1.7 FIELD CONDITIONS A. Field Measurements: Verify actual dimensions of construction contiguous with foodservice equipment by field measurements before fabrication. Indicate measurements on Coordination Drawings. 1.8 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. FOODSERVICE EQUIPMENT 114000-2
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-burning 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. NFPA 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 SELF-CONTAINED EQUIPMENT A. Refrigeration Equipment: Refrigerators. B1.2 1. Description: Reach-in type. a. Exterior Finish: Stainless steel.front Aluminum sides and back b. Interior Finish: Aluminum walls with stainless floor c. Doors: Full length. d. Accessories: 1) Casters. 2) Stainless-steel back with rear louvers. 3) Hinged doors and LED Light fixtures. 4) Wire shelves 5 total e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. f. Manufacture 1) True T-23 Basis if design 2) Kelvantor 3) Delfield FOODSERVICE EQUIPMENT 114000-3
B. Refrigeration Equipment: Freezers. B1.5 1. Description: Reach-in type. a. Exterior Finish: Stainless steel.front Aluminum sides and back b. Interior Finish: Aluminum walls with stainless floor c. Doors: Full length. d. Accessories: 1) Casters. 2) Stainless-steel back with rear louvers. 3) Hinged doors and LED Light fixtures. 4) Wire shelves 5 total e. Electrical Service: Equip unit with plug and cord for service indicated on Drawings. f. Manufacture 1) True T-23F Basis if design 2) Kelvantor 3) Delfield C. Proofing Holding Cabinet B7.1 1. Description: Freestanding units. a. Insulated Proofing /Holding Cabinet b. 5 Wire shelves c. Digital Thermometer d. 4-5 Swivel casters e. Wraparound bumper f. Electrical Service: Equip unit for connection to service indicated on Drawings. g. Manufacture : 1) Lockwood CA71-PFIN-ID-R 2) Hatco 3) Metro 4) Cres-Cor D. Ice-Making Machine B8.1 1. Description: Freestanding units. a. Production: Ice cubes. b. Capacity: 288 Lb per 24-hour period. c. Storage Bin: 300 lb BD-300SF d. Stainless-steel exterior and legs. e. Water filter. One course filter one fine filter f. Electrical Service: Equip unit for connection to service indicated on Drawings. g. Manufacture 1) Hoshizaki KML 351 MAH Basis of design 2) Ice -o-matic 3) Manitowoc FOODSERVICE EQUIPMENT 114000-4
2.3 FABRICATED EQUIPMENT A. Stainless-Steel Sinks D2.1 1. Description: Four-compartment sink(s). Fabricate units of welded stainless steel, sound deadened. 2. bowl and drainboard sizes a. Bowls:16 x 20 x 14 deep Stainless steel, Type 304, thick. b. Integral Drainboards:18 Stainless steel, Type 304, thick. c. Back Splash: Manufacturer's standard height. d. Side Splash: Manufacturer's standard height. e. Legs and Feet: Stainless-steel tubing legs with adjustable bullet feet. f. Accessories: 1) Faucets and 12 Spouts: One required K-1 2) Pre-rinse Faucet wit 12 spout, one required K116 &K117 with all mount bracket length to suite 3) Lever waste with over flow one at each bowl K 15 4) Contionous waste g. Fabrication: Prepare sink for installation Provide Z clip to fasten sink to wall no exposed fasteners h. Mnaufacture; 1) Advance Tabco- 93-4-72-18RL 2) Sun-Fab 3) Eagle 4) Aero B. Stainless-Steel Shelf Units D2.2 1. Description: Wall mounted. Fabricate 12 deep stainless steel, 16 Gauge a. Two unites one each side of pre-rinse. Total length of pot was sink b. Hooks under shelf to hang pots c. Stainless-Steel Brackets d. Manufacture 1) Revise list below to suit Project. Indicate quantities and locations of accessories on Drawings. 2) Advance Tabco 3) Sun-Fab 4) Eagle 5) Aero C. Stainless-Steel Tables E3.1 1. Description: Flat-countertop table. 48 x 30 a. Tops: Stainless steel, thick, reinforced and sound deadened. 16 Gauge 1) Back Splash: Manufacturer's standard height. 2) Edge: Bullnose on four sides. b. Welded Undershelf: Stainless steel. 18 Gauge c. Legs: Stainless-steel tubing. d. Feet: Stainless-steel adjustable bullets. e. Manufacture 1) Advance Tabco- FMS-244 2) Sun-Fab 3) Eagle FOODSERVICE EQUIPMENT 114000-5
4) Aero 2.4 CARTS A. Utility Cart J1.1 1. Description: Unity cart Bussing cart a. All welded stainless steel or Aluminum b. 18-20 wide 27-30 long c. 5 swivel castors two fixed d. Two shelves e. Manufacture 1) ChannelUB1827S-2 2) Sun-Fab 3) Eagle 2.5 MISCELLANEOUS MATERIALS A. Installation Accessories, General: NSF certified for end-use application indicated. B. Elastomeric Joint Sealant: ASTM C 920; silicone. Type S (single component), Grade NS (nonsag), Class 25, Use NT (nontraffic) related to exposure, and Use M, G, A, or O as applicable to joint substrates indicated. 1. 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 C 1330, Type C, closed-cell polyethylene, in diameter greater than joint width. 2.6 FINISHES A. Stainless-Steel Finishes: 1. Surface Preparation: Remove tool and die marks and stretch lines, or blend into finish. 2. Polished Finishes: Grind and polish surfaces to produce uniform finish, free of cross scratches. a. Run grain of directional finishes with long dimension of each piece. b. When polishing is completed, passivate and rinse surfaces. Remove embedded foreign matter and leave surfaces chemically clean. B. Powder-Coat Finishes: Immediately after cleaning and pretreating, electrostatically apply manufacturer's standard, baked-polymer, thermosetting powder finish. Comply with resin manufacturer's written instructions for application, baking, and minimum dry film thickness. FOODSERVICE EQUIPMENT 114000-6
PART 3 - EXECUTION 3.1 INSTALLATION A. Install foodservice equipment level and plumb, according to manufacturer's written instructions. 1. Connect equipment to utilities. 2. Provide cutouts in equipment, neatly formed, where required to run service lines through equipment to make final connections. B. Complete equipment assembly where field assembly is required. 1. Provide closed butt and contact joints that do not require a filler. 2. Grind field welds on stainless-steel equipment until smooth and polish to match adjacent finish. C. Install equipment with access and maintenance clearances that comply with manufacturer's written installation instructions and with requirements of authorities having jurisdiction. D. Install cabinets and similar equipment on bases in a bed of sealant. E. Install closure-trim strips and similar items requiring fasteners in a bed of sealant. 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. 3.2 CLEANING AND PROTECTING A. After completing installation of equipment, repair damaged finishes. B. Clean and adjust equipment as required to produce ready-for-use condition. C. Protect equipment from damage during remainder of the construction period. 3.3 DEMONSTRATION A. Engage a factory-authorized service representative to train Owner's maintenance personnel to adjust, operate, and maintain foodservice equipment. END OF SECTION 11 4000 FOODSERVICE EQUIPMENT 114000-7