K DINING AND FOOD SERVICE

K DINING AND FOOD SERVICE INTRODUCTION The food services for the facility will serve a projected population of approximately 584 residents and 70-00 staff members. AFRH Gulfport is a 24-hour, 365-days-a-year residential facility. The entire resident population of the facility utilizes a central dining hall except two Memory Support Units (MS) comprised of twelve-beds each and two Long-Term Care Units (LTC) comprised of twelve beds each. These residents (MS & LTC) will take their daily meals in MS or LTC dining rooms and will not utilize the main Dining Room. The new foodservice facility will be designed to serve the total population of 584 residents. SUMMARY OF GOALS Provide capability of remaining in operation for a minimum of 7 days with bottled water, dry and canned goods and the remaining inventory of refrigerated foods. Use the principles of Integrated Design to implement a sustainable design strategy and achieve a LEED Silver rating for the site/facility. The foodservice facilities will be sized for the full build out, including Option. Provide a functional and safe facility that will support living conditions of all residents. Foodservice equipment shall be heavy duty grade with an optimum combination of functionality, reliability, ease of cleaning and maintenance. FURNISHINGS and EQUIPMENT A conceptual list of the type and quantity of foodservice equipment by area is included in this section. At a minimum, all the equipment on the conceptual list shall be provided and installed including all related equipment, finishes and systems to provide a fully functional facility. The D- BC shall work with the Government to identify additional equipment needed. The D-BC shall be responsible for preparing the final list of foodservice equipment. Beverage dispensing equipment (with the exception of the icemaker modules mounted on the soda dispensers) will be provided and installed by others. The D-BC will coordinate and install all services for this equipment. The two four-foot mobile griddles in the grill station will be swapped out with two mobile four-foot charbroilers with stands on special-menu nights. All serving counters shall be custom fabricated stainless steel (s/s) with s/s tops, applied hinged millwork access panels on customer side for one sided counters and all around on islands. Serving counters will also include under-top mounted food guards, circuit breaker sub-panels, louvered ventilation grills where water-cooled condensers are not feasible, concealed controls, s/s tray slides with intermittent s/s die formed runners, s/s legs and feet with snap-on s/s kick plates. All food guards shall have lights (500 Kelvin over cold foods and 300 Kelvin over hot foods). Hot food stations shall also have strip heaters mounted under the food guard pass-shelf in a General Services Administration K - Public Buildings Service

decorative s/s shroud. All glass shall be 3/8 tempered clear glass with edge strips on all exposed edges. Under-counter refrigerators and freezers will be drawer type with sealed insulated drawers and dedicated compressors for each drawer (such as those made by Randall, FX series). All faucets on buy-out and custom equipment shall be made by one manufacturer. A master repair kit shall be provided. All mobile and counter equipment with water services shall be equipped with NSF approved quick-disconnect swivel fittings on each end. WARRANTY Refrigeration systems shall include a certified start-up and a one-year service and maintenance contract in addition to the regular one-year guarantee, plus an additional four-year guarantee on compressors. The effective date for the warranty will be from the date equipment is first used for its intended purpose or issue of substantial completion, whichever is later. This includes refrigerators, ice cream cabinets, ice makers, freezers, dispensers, or any other refrigeration items. A written warranty will be provided, signed by the manufacturer, agreeing to replace/repair, within the warranty period, refrigeration compressors that have inadequate and defective materials and workmanship. Examples of such problems include leakage, breakage, improper manufacturer assembly, or failure to perform as required. This requirement is effective providing manufacturer s instructions for handling, installing, protecting, and maintaining units have been clearly conveyed to the user and adhered to during the warranty period. This warranty shall be in addition to, and not a limitation of rights that the Government may have against the D-BC. Emergency power shall be provided to the entire kitchen (except for dishwashing equipment) to maintain service during a loss of power. A soda system shall pipe syrup from the dry storage area to the beverage counters. The system will be designed for bulk CO2 storage exterior to the building and piped through s/s piping to the beverage counter. WASTE SYSTEMS Wet waste shall be ground and discharged into the sanitary system. Trash shall be held in Government Furnished Government Installed (GFGI) mobile waste bins with lids. Cardboard shall be broken down and transported in a GFGI hopper to a centralized facility baler. Recycled metal cans, plastic bottles and glass shall be held in GFGI containers adjacent to the outside waste container(s). The D-BC shall provide an approved sized grease-proof pad with a three sided reinforced concrete curb pitched to a storm drain. The trash pad shall be located within hose reach to a freeze-proof hot water hose-bib. A junction box shall be provided adjacent to the dumpster area to permit installation of an ultrasonic rodent control device. Trash containers shall not be set on the loading dock or adjacent to the main building. General Services Administration K - 2 Public Buildings Service

Grease traps shall be provided and connected to kitchen floor troughs, janitor sinks, and floor sinks. The grease interceptor shall be located on the outside of the facility, within one hose length of a cleaning truck, and the inlet no more than 00 feet from the farthest kitchen fixture. Kitchen and dishroom floors shall be pitched to area floor troughs and area drains to facilitate use of centralized high pressure/low volume power washer to reduce the amount of cleaning chemicals and improved sanitation. Remote wash-down connection stations will be located around the kitchen and dishroom perimeter for this purpose. SOUND CONTROL Coat underside of all tables tops, sinks and counters with a minimum /8 inch (3mm) thick, NSF approved, hard-drying, sound-deadening, mastic material. Apply by spreading after top has been secured to frame, so that top and frame are covered and sealed together. Compressors for walk-in refrigerators and freezers shall be located outdoors, on a concrete pad, away from resident areas, at least three feet from an exterior wall and at least thirty feet from doors and windows in staff areas. Ceiling surfaces adjacent to, or over, any food preparation area, including kitchens, service areas, bars, etc., should be smooth, easily cleanable, and light in color. The tiles in food preparation areas must not be fissured, perforated or textured in any way unless required as a part of their USDA approval. Lay-in tiles with fiberglass T-bar such as Celotex Vinyltone VT-897-800-235-6839 (celotex.com) or equal are acceptable for food preparation areas. In circulation areas and other non-food preparation areas, Celotex Hytone perforated tiles (or equal) may be used for their acoustical benefit. Decorative finish materials not clearly consistent with this requirement should be submitted to the local health jurisdiction for approval prior to use. Exhaust hood over the grill should have low range code approved duct velocity (500-600 feet per minute) and supply-air furnished as a part of the dining hall make-up air system to avoid inner ear disturbances of residents. While a lower velocity is preferred, kitchen exhaust hoods may operate at higher duct velocity (up to 800 feet per minute). SUSTAINABLE DESIGN Pre-mixed cleaning chemicals with portioned dispensers mounted in the janitor closet shall be provided by commercial suppliers using a D-BC installed water connection so chemicals are dispensed at correct dilution to prevent mixing of chemicals that would create toxic off-gases. The kitchen and dining room shall operate under a negative air pressure to prevent cooking vapors from traveling into residential and office areas. ENERGY EFFICIENCY The kitchen receiving door shall have a heated air curtain to minimize outdoor air infiltration. All foodservice equipment shall be electric. Provide alternate price for natural gas cooking equipment where applicable. Where available, all foodservice equipment shall be Energy Star rated. The kitchen and servery exhaust hoods shall be equipped with a variable speed drive fan to enable sensors to adjust fan speed from stand-by to full cooking loads, reducing the energy demand during idle periods. Listed systems that do not exceed 200 cfm per lineal foot for 600 degree cooking equipment as made by Avtec Systems are preferred. General Services Administration K - 3 Public Buildings Service

Ice machines, roll-in refrigerators, reach-in refrigerators, and serving line cold pans shall be cooled by chilled water piped to remote compressors in serving counter bases or on top of the units to reduce heat of rejection into room. Servery cooking griddle shall have T hardened steel plate and hexavalent chrome cooking surface to reduce heat transmission into the room and provide even cooking temperatures. Griddle thermostat shall be snap action electronic. Ice machines shall use cold water transfer of melt water cooling to incoming supply by devices such as those manufactured by Maximicer. The walk-in refrigerator/freezer unit shall have a refrigerated vestibule to reduce energy demand when loading and retrieving foodstuffs from the walk in coolers and freezers. Walk-in refrigerators and other refrigeration using one horsepower or larger compressors, shall be cooled by remote, air cooled, scroll type compressors. Where fractional compressors less than one horsepower are required and cannot be combined, semi-hermetic compressors may be used. Fixed equipment indoors shall use water-cooled compressors. Walk-in evaporators shall use rifled evaporator tubing to promote heat transfer. Walk-in refrigerator shall have Class foam panels. Interior panels and interior ceilings shall be stainless steel to comply with Factory Manual. Lights in walk-in shall be fluorescent with low temperature ballasts in the freezer. Exhaust hood lights shall be fluorescent. All food guards on the serving line shall be equipped with full range fluorescent lights. Lamps over cold food shall be 500 degree Kelvin and lamps over hot food shall be 300 degree Kelvin. The dishwasher final rinse drain will be connected to a heat exchanger to capture waste heat (40-80 degrees) from drains to pre-heat incoming hot water booster supply and negate the need for wasting cold water typically required to temper final rinse water before it enters the waste stream. EXHAUST HOODS Duct Collars: Provide stainless steel formed duct collars at ceiling or wall duct connections, where exposed. Provide galvanized or black-iron material where not exposed. Exposed Ducts: Enclose all exposed ducts to walls or ceiling in stainless steel. Filters/Cartridges: Provide stainless steel removable baffle type filters or cartridges on conventional hoods. Filters/Cartridges shall be manufactured of Type 304, 8-8 stainless steel. Stainless Steel Wall Panels: Provide 8 gauge stainless steel sheet behind cooking battery where shown on plan and elevation. Steel shall extend the full length of the hood, including the fire suppression cabinet, if applicable, to 2 inches (50mm) above the hood line and extend down to the floor. Lengths over 8 feet (2.4m) shall have a hemmed edge between sheets. General Services Administration K - 4 Public Buildings Service

Exhaust hood(s) in the servery/dining area must have low static pressures for exhaust and low velocity make-up air systems. Supply air should be introduced by thermal displacement ventilation as recommended by Halton Systems to reduce background noise that is disturbing to residents in the main dining and adjacent Assisted Dining area. WATER CONSERVATION Water for beverage equipment and ice machines shall be centrally filtered for taste and particulates to one half micron. Ice and hot beverage equipment shall have a separate circuit through a phosphate additive. Warewashing machine soiled breakdown table shall utilize a recirculating disposer connected to a scrap trough wide enough to accommodate the largest plate. The D-BC shall verify that the site sanitary system will support garbage disposers; if not supported, collectors shall be used as manufactured by Stero or equal. The warewasher shall be equipped with a scrapper filled with tempered water recovered from overflows from the wash and final rinse tanks. Two and three compartment sinks shall have one ¾ faucet per bowl. Rotary wastes with overflows shall be used in single, twin and three compartment sink bowls to prevent leaks. SEISMIC and HURRICANE SAFETY All fixed foodservice shall be lagged to the floor with s/s bolts in sealed anchors. Mobile equipment shall be tethered and restrained. PHYSICAL SECURITY The door to the loading dock from the receiving corridor shall be fitted with a vision panel, a light, door bell and intercom. The kitchen office shall have a vision panel to monitor the receiving corridor and the kitchen. The meat and prep rooms shall have a vision panel on the doors. FIRE and LIFE SAFETY The exhaust fire suppression system shall be a combination wet chemical and back-up sprinkler based system, interlocked to the shunt trip breaks and building annunciator system. Exhaust hoods shall have a minimum of 8 front overhang. Hoods shall be provided for convection ovens, steamers, combination steamer oven, or other equipment with doors. Provide surface, hood, and duct fire suppression system as required for compliance with NFPA guidelines and local codes and ordinances. Include certification of compliance by a manufacturer's licensed installer. System(s) shall be complete, including, but not limited to, requirements of the following: Furnish & Connect Fire Suppression System: Furnish fire suppression system piping and detector and install in ventilator or hood. Include with submittal a certification of compliance with NFPA Bulletins 3, 7, 7A, 96, and UL300, Removal of Smoke and Grease-Laden Vapors from Commercial Cooking Equipment, by a manufacturer s licensed installer. General Services Administration K - 5 Public Buildings Service

All exposed piping, brackets, fasteners, etc. shall be chrome plated or sleeved with chrome sleeves. Piping shall be installed unexposed where possible. Coordinate with work of other trades to enable concealing piping in a timely manner. The fire suppression contractor's fire suppression system cabinet shall include the electric control switch at the system control head with normally open contacts and terminals for interconnection to the building fire enunciator panel and shunt trip breaker control, as specified under the Electrical Division, and/or other Divisions, as specified. The fire extinguishing agent shall be manually released in the vicinity of the cooking equipment as required by NFPA 96. All fire suppression conduit shall be located within the walls. Pull stations shall be flush with wall. The fire suppression cabinet shall be located to be readily accessible for maintenance. Agent piping and detection devices may be partially built into the hood or ventilator at hood manufacturer's factory and assembled in the field by the Fire Suppression subcontractor contracted by the ventilator manufacturer. EFFICIENT OPERATIONS and MAINTENANCE Factory trained demonstrators shall instruct kitchen staff in the use and care of the equipment. Provide demonstrations by manufacturer s certified demonstrators. Schedule demonstrations with the Government in advance. Provide service and parts manuals for all foodservice equipment, with a listing of local service agencies for all included manufacturers, complete with telephone numbers 30 days in advance of demonstrations. Quick Disconnects: Provide T&S Safe-T-Link HW series for cold water services; counter top beverage equipment shall use T&S CW series fitting sized to equipment inlet with AW quick disconnect. For mobile or portable equipment, provide assemblies to match equipment inlet size, and of a length to permit equipment movement for disconnect maintenance access and cleaning. KEC to indicate and coordinate wall backing locations for restraining device of quick disconnect devices. BUILDING AUTOMATION Provide data ports and sufficient power for PC, modem, monitor, and laser printer for each office desk. Provide intercom to link receiving area, office, dishroom, and three serving lines. MATERIALS HANDLING Provide split leaf /3-2/3 (8 leaf & 36 leaf) door at receiving for loading of pallets and large equipment replacement. Provide 4-foot-wide doors to walk-in cooler refrigerated vestibule; provide 3-foot-wide doors on walk-ins opening onto walk-in vestibule. Provide minimum 3-foot-wide clearances on all work aisles in foodservice area. General Services Administration K - 6 Public Buildings Service

DURABILITY and MAINTAINABILITY All fabrication shall conform to applicable standards of NSF, latest editions and revisions. Doors in foodservice areas shall be rustproof with hospital cut-off corners at floor intersection. ACCESSIBILITY Provide one open base work table with end and rear cross rails in the kitchen off a 5-foot aisle for future use as an accessible work station. The office and kitchen staff restrooms shall be ADA-accessible. INNOVATIVE TECHNOLOGIES The kitchen exhaust canopies and servery canopy shall be a UV style, non-water-wash system to reduce grease injection into the environment, and provide a positive control means to ensure regular cleaning of duct systems to prevent fire, and reduce cleaning costs. APPLICABLE CODES, STANDARDS and GUIDELINES National Sanitation Foundation Underwriters Laboratories Sheet Metal Manufacturers Association American Gas Association National Fire Protection Association ANSI National Electric Manufacturer s Association UL300, NFPA Bulletins 3, 7, 7A, 96 US Public Health Service General Services Administration K - 7 Public Buildings Service

EQUIPMENT LIST QTY. DESCRIPTION LOCATION REMARKS POKER CHOP MOBILE DISH CADDY DINING ROOM-ASSISTED DINING MOBILE GLASS-RACK LOWERATOR DINING ROOM-ASSISTED DINING MOBILE TRAY DISPENSER W/ FLATWARE CADDY DINING ROOM-ASSISTED DINING CUP DISPENSER DINING ROOM-ASSISTED DINING GFGI-BY VENDOR TWIN BOX BULK MILK DISPENSER DINING ROOM-ASSISTED DINING FOUR FLAVOR JUICE DISPENSER DINING ROOM-ASSISTED DINING GFGI-BY VENDOR FOUR WELL MOBILE HOT FOOD STATION W/ FOOD GUARD DINING ROOM-ASSISTED DINING TWO SECTION RANDALL FX UNDERCOUNTER MOBILE FREEZER W/ DRAWERS DINING ROOM-ASSISTED DINING CONVEYOR TOASTER DINING ROOM-ASSISTED DINING ENCLOSED COUNTER W/SINK DINING ROOM-ASSISTED DINING REFRIGERATOR DINING ROOM-ASSISTED DINING ADA HAND SINK DINING ROOM CASH REGISTER DINING ROOM GFGI CASHIER CHAIR DINING ROOM SEE ARCH. DRWGS. MOBILE CASHIERS COUNTER DINING ROOM ROLL-DOWN GATE DINING ROOM 2 BUILT-IN GLASS RACK LOWERATOR DINING ROOM-BEVERAGE BAR 8'-8" ISLAND BEVERAGE BAR & DRIP TROUGH DINING ROOM-BEVERAGE BAR 2 SODA ICE DISPENSER W/ ICE MAKER DINING ROOM-BEVERAGE BAR ICEMAKER CFCI; SODA DISPENSER GFGI- ( BY VENDOR) CARBONATOR DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 2 CUP DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 0 COFFEE SHUTTLES DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR TWIN 2 GALLON SHUTTLE COFFEE BREWER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR ICED TEA BREWER & DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 3 ICED TEA DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 2 FOUR FLAVOR POST MIX JUICE DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 2 CAPPUCCINO DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 2 TWIN BOX BULK MILK DISPENSER DINING ROOM-BEVERAGE BAR 4 LID CADDY DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR HOT CHOCOLATE DISPENSER DINING ROOM-BEVERAGE BAR GFGI-BY VENDOR 2 MILLWORK CONDIMENT COUNTER DINING ROOM-CONDIMENTS 2 MICROWAVE OVEN DINING ROOM-CONDIMENTS 2 BAGEL DISPENSER DINING ROOM-DESSERT BAR 2 INSULATED CONVEYOR TOASTER DINING ROOM-DESSERT BAR 4'-0" ISLAND DESSERT BAR & FOOD GUARD DINING ROOM-DESSERT BAR 2 5'-0" FROST TOP DINING ROOM-DESSERT BAR 2 TWO-TIER DISPLAY W/ LIGHTS DINING ROOM-DESSERT BAR FROZEN NOVELTY DISPLAY CASE DINING ROOM-DESSERT BAR FRUIT DISPLAY DINING ROOM-DESSERT BAR PASTRY DISPLAY CASE DINING ROOM-DESSERT BAR SOFT SERVE MACHINE (Double unit) DINING ROOM-DESSERT BAR 2 MOBILE TRAY DISPENSER W/ FLATWARE CADDY DINING ROOM-DIET LINE BREAD DISPENSER DINING ROOM-DIET LINE MOBILE 3'-0" UTILITY COUNTER & FOOD GUARD DINING ROOM-DIET LINE FOUR WELL MOBILE HOT FOOD STATION DINING ROOM-DIET LINE MOBILE 4'-0" REFRIGERATED COLD PAN & FOOD GUARD DINING ROOM-DIET LINE MOBILE 3'-0" UTILITY COUNTER DINING ROOM-DIET LINE 2 MOBILE HOT FOOD CABINET W/ CONTROLLED VAPOR DINING ROOM-DIET LINE General Services Administration K - 8 Public Buildings Service

EQUIPMENT LIST QTY. DESCRIPTION LOCATION REMARKS WORK COUNTER w/ SINK DINING ROOM-DIET LINE MOBILE TWO-DOOR REFRIGERATOR DINING ROOM-DIET LINE HAND SINK W/ SKIRT, KNEE VALVES DINING ROOM-DIET LINE INSULATED CONVEYOR TOASTER DINING ROOM-DIET LINE MOBILE UTILITY COUNTER W/ CARVING STATION DINING ROOM-GRILL COUNTER MOBILE UTILITY COUNTER W/ TWO PAN HOT SHELF W/ FOOD GUARD & HEAT LAMP DINING ROOM-GRILL COUNTER MOBILE THREE WELL HOT/COLD WELL W/ FOOD GUARD DINING ROOM-GRILL COUNTER 2 MOBILE 4' GRIDDLE & STAND DINING ROOM-GRILL COUNTER 2 CHARBROILER WITH MOBILE STAND DINING ROOM-GRILL COUNTER BACK COUNTER W/ SINK DINING ROOM-GRILL COUNTER COOKIE BAKE-OFF OVEN DINING ROOM-GRILL COUNTER MOBILE RANDALL FX REACH-IN REFRIGERATOR W/ DRAWERS DINING ROOM-GRILL COUNTER INSULATED CONVEYOR TOASTER DINING ROOM-GRILL COUNTER HAND SINK W/ SKIRT, KNEE VALVES DINING ROOM-GRILL COUNTER FIRE SUPPRESSION SYSTEM DINING ROOM-GRILL COUNTER EXHAUST HOOD DINING ROOM-GRILL COUNTER MOBILE UNDERCOUNTER REFRIGERATOR DINING ROOM-GRILL COUNTER 2 MOBILE TRAY DISPENSER W/ FLATWARE CADDY DINING ROOM-REGULAR LINE MOBILE 5'-0" UTILITY COUNTER W/ BREAD DISPENSER & SOUP WELL w/ HINGED LIDS DINING ROOM-REGULAR LINE MOBILE 3'-0" UTILITY COUNTER & FOOD GUARD DINING ROOM-REGULAR LINE 2 MOBILE 5'-0" FOUR WELL MOBILE HOT FOOD STATION DINING ROOM-REGULAR LINE MOBILE 4'-0" REFRIGERATED COLD PAN & FOOD GUARD DINING ROOM-REGULAR LINE MOBILE HOT FOOD CABINET W/ CONTROLLED VAPOR DINING ROOM-REGULAR LINE WORK COUNTER w/ SINK DINING ROOM-REGULAR LINE MOBILE TWO-DOOR REFRIGERATOR DINING ROOM-REGULAR LINE HAND SINK W/ SKIRT, KNEE VALVES DINING ROOM-REGULAR LINE INSULATED CONVEYOR TOASTER DINING ROOM-REGULAR LINE 4'-0 ISLAND SALAD BAR & FOOD GUARD DINING ROOM-SALAD BAR 2 5'-0" REFRIGERATED COLD PAN DINING ROOM-SALAD BAR MOBILE MIXER TABLE KITCHEN-BAKERY 8 MOBILE PAN RACK KITCHEN-BAKERY WORK TABLE W/ SINK KITCHEN-BAKERY OVERHEAD CABINETS KITCHEN-BAKERY TWO-DOOR REACH-IN REFRIGERATOR KITCHEN-BAKERY 2 MOBILE PROOFER/HOLDING CABINETS KITCHEN-BAKERY ENCLOSED MOBILE PAN RACK KITCHEN-BAKERY BAKERS TABLE KITCHEN-BAKERY 6 MOBILE INGREDIENT BINS KITCHEN-BAKERY MOBILE DOUBLE DECK CONVECTION OVEN W/ LOAD CONTROL KITCHEN-BAKERY TWELVE QUART MIXER KITCHEN-BAKERY 80 QUART MIXER KITCHEN-BAKERY PROXIMITY EXHAUST HOOD KITCHEN-BAKERY LOT CEILING HUNG POWER CONNECTORS KITCHEN-CATERING 600 LB. WATER COOLED ICE MACHINE KITCHEN-CATERING 700 LB. ICE BIN KITCHEN-CATERING ICE MAKER WATER CHILLER KITCHEN-CATERING WATER MAXIMICER WATER EXCHANGER KITCHEN-CATERING General Services Administration K - 9 Public Buildings Service

EQUIPMENT LIST QTY. DESCRIPTION LOCATION REMARKS FLOOR TROUGH W/ SUBWAY GRATING KITCHEN-CATERING TWIN 2 GALLON SHUTTLE COFFEE BREWER KITCHEN-CATERING FLOOR TROUGH W/ SUBWAY GRATING KITCHEN-CATERING 2 MEAL DELIVERY CART KITCHEN-CATERING WORK TABLE W/ SINK KITCHEN-CATERING BLENDER KITCHEN-CATERING FIVE TIER TRAY ACCUMULATOR & FRAME KITCHEN-DISHROOM TRAY RETURN OPENING FRAME KITCHEN-DISHROOM TROUGHVEYOR RECIRCULATING 2 H.P. DISPOSER KITCHEN-DISHROOM SOILED DISHTABLE W/ TROUGH KITCHEN-DISHROOM MOBILE SOAK SINK KITCHEN-DISHROOM CAROUSEL C-LINE DISHWASHER W/ PRE-WASH SCRAPPER & BLOWER DRYER KITCHEN-DISHROOM BOOSTER HEATER KITCHEN-DISHROOM 2 VENT DUCTS KITCHEN-DISHROOM HOSE REEL & RECESSED STATION CABINET KITCHEN-DISHROOM CLEAN DISH TABLE KITCHEN-DISHROOM UTILITY SOAK SINK KITCHEN-DISHROOM MOBILE SOAP STORAGE RACK KITCHEN-DISHROOM MOP RACK KITCHEN-DISHROOM JANITOR SINK & WALL FLASHING KITCHEN-DISHROOM HAND SINK W/ KNEE VALVES KITCHEN-DISHROOM LOT MOBILE PLATE CARRIER KITCHEN-DISHROOM LOT DISH DOLLY KITCHEN-DISHROOM GLAS WALL RACK SHELF KITCHEN-DISHROOM WAREWASHER & BOOSTER HEATER KITCHEN-DISHROOM FLOOR TROUGH KITCHEN-DISHROOM MOBILE SILVER SORTING TABLE KITCHEN-DISHWASH LOT MOBILE STORAGE SHELVING KITCHEN-EMERGENCY MEAL STORAGE LOT ALUMINUM CHANNEL DUNNAGE RACK KITCHEN-EMERGENCY MEAL STORAGE 2 CAN RACK KITCHEN-DRY STORAGE LOT MOBILE EPOXY CHROME WIRE SHELVING KITCHEN-DRY STORAGE LOT EPOXY CHROME WIRE DUNNAGE RACK KITCHEN-DRY STORAGE 2 COMBINATION OVEN/STEAMER KITCHEN-HOT PREP 40 GALLON BRAISING PAN W/ FILL FAUCET KITCHEN-HOT PREP ANTI-SPLASH FLOOR TROUGH W/ SUBWAY GRATING KITCHEN-HOT PREP UV EXHAUST HOOD W/ END PANELS KITCHEN-HOT PREP 0 PAN CONVECTION STEAMER W/ PITCHED BOILER KITCHEN-HOT PREP EXHAUST HOOD CONTROL PANEL KITCHEN-HOT PREP KETTLE FILLER KITCHEN-HOT PREP FIRE SUPPRESSION SYSTEM KITCHEN-HOT PREP FORTY GALLON TILTING KETTLE KITCHEN-HOT PREP ANTI-SPLASH FLOOR TROUGH W/ SUBWAY GRATING KITCHEN-HOT PREP 4 MOBILE DOUBLE DECK CONVECTION OVEN W/ LOAD KITCHEN-HOT PREP TWENTY GALLON TILTING KETTLE KITCHEN-HOT PREP ANTI-SPLASH FLOOR TROUGH W/ SUBWAY GRATING KITCHEN-HOT PREP FOUR BURNER RANGE W/ OVEN BASE KITCHEN-HOT PREP SPREADER KITCHEN-HOT PREP TWIN 65LB FRYER BATTERY WITH FAT FILTER KITCHEN-HOT PREP LOT RACK DOLLY KITCHEN-HOT PREP S/S WALL PANEL KITCHEN-HOT PREP 2 TWENTY QUART ELECTRIC KETTLE WITH STAND KITCHEN-HOT PREP 2 8' x 3' WORK TABLE KITCHEN-HOT PREP General Services Administration K - 0 Public Buildings Service

EQUIPMENT LIST QTY. DESCRIPTION LOCATION REMARKS ADA HAND SINK KITCHEN-PREP TWO DOOR PASS-THROUGH HOT CABINET W/ KITCHEN-PREP TWO DOOR PASS-THROUGH REFRIGERATOR KITCHEN-PREP 2" SLICER KITCHEN-PREP MOBILE SLICER TABLE KITCHEN-PREP SOFT-SERVE TEMPERING FREEZER KITCHEN-PREP TABLE WITH SINK KITCHEN-PREP 2' CEILING HUNG UTENSIL RACK KITCHEN-PREP WORK TABLE WITH SINK KITCHEN-PREP COOK & HOLD CONTROLLED VAPOR OVEN KITCHEN-PREP 2 MOBILE SHELVING UNIT KITCHEN-PREP 2 MOBILE ROLL-IN PAN RACK w/ UNIVERSAL PAN SLIDES KITCHEN-PREP WORK TABLE W/ SINK KITCHEN-PREP PLATFORM TRUCK KITCHEN-PREP MOBILE UTILITY CART KITCHEN-PREP FOOD PROCESSOR W/ DICING & GRATING GRIDS KITCHEN-PREP COUNTER VERTICAL CUTTER/MIXER KITCHEN-PREP TWO DOOR ROLL-IN REFRIGERATOR KITCHEN-PREP THREE-COMPARTMENT REAR FED TURBO-WASH SINK W/ SINK HEATER KITCHEN-POT WASH 3 H.P. GARBAGE DISPOSER W/ PRE-RINSE FAUCET KITCHEN-POTWASH UTENSIL WASHER W/ BUILT IN BOOSTER HEATER KITCHEN-POT WASH CONDENSATE EXHAUST HOOD KITCHEN-POTWASH 4 MOBILE S/S WIRE PAN DRYING RACK KITCHEN-POTWASH MOBILE SOILED POT/PAN SHELVING KITCHEN-POTWASH HAND SINK W/ KNEE VALVES KITCHEN-POTWASH CENTRAL WATER FILTER KITCHEN-JC CENTRAL FLOOR WASHING SYSTEM KITCHEN-JC LOT MOBILE EPOXY CHROME WIRE SOAP STORAGE RACK KITCHEN-JC MOP RACK KITCHEN-JC JANITOR SINK & WALL FLASHING KITCHEN-JC FLOOR WET/VACUUM KITCHEN-JC AIR FILTER KITCHEN-OFFICE # GFGI DESK & CHAIR KITCHEN-OFFICE # GFGI SAFE KITCHEN-OFFICE # GFGI AIR FILTER KITCHEN-OFFICE # 2 GFGI DESK & CHAIR KITCHEN-OFFICE # 2 GFGI SAFE KITCHEN-OFFICE # 2 GFGI AIR DOOR KITCHEN-RECEIVING HOSE BIBB KITCHEN-RECEIVING INSECT TRAP KITCHEN-RECEIVING REMOTE WALK-IN MULTI-CIRCUIT REFRIGERATION KITCHEN-RECEIVING 45 QT VEGETABLE CUTTER/MIXER KITCHEN-VEGETABLE PREP ROOM 2 4'-0" MOBILE 5 TIER EXPOXY WIRE SHELVING UNIT KITCHEN-VEGETABLE PREP ROOM MOBILE S/S UTILITY CART KITCHEN-VEGETABLE PREP ROOM HAND SINK W/ KNEE VALVES KITCHEN-VEGETABLE PREP ROOM 3 H.P. GARBAGE DISPOSER KITCHEN-VEGETABLE PREP ROOM FOOD PROCESSOR & BLADE RACK KITCHEN-VEGETABLE PREP ROOM TWO COMPARTMENT SINK w/ L/R DRAINBOARDS KITCHEN-VEGETABLE PREP ROOM 3 6'-0" PREP TABLE KITCHEN-VEGETABLE PREP ROOM General Services Administration K - Public Buildings Service

EQUIPMENT LIST QTY. DESCRIPTION LOCATION REMARKS LOT MOBILE SHELVING KITCHEN-WALK IN 3 EVAPORATOR, -0 DEGREES F KITCHEN-WALK IN 3 EVAPORATOR, 35 DEGREES F KITCHEN-WALK IN EVAPORATOR, 50 DEGREES F KITCHEN-WALK IN LOT ALUMINUM CHANNEL DUNNAGE RACK KITCHEN-WALK-IN LOT MOBILE 4'-0" EPOXY CHROME WIRE 4 TIER WALK-IN KITCHEN-WALK-IN 3 STRIP CURTAIN KITCHEN-WALK-IN MOBILE TRAY DISPENSER W/ FLATWARE CADDY MEMORY UNIT 8'-0" DESSERT COUNTER w/ FOOD GUARD MEMORY UNIT 5'-0" FROST TOP W/ TWO TIER DISPLAY MEMORY UNIT MOBILE GLASS RACK LOWERATOR MEMORY UNIT CUP DISPENSER MEMORY UNIT GFGI-BY VENDOR 2 COFFEE SHUTTLES MEMORY UNIT GFGI-BY VENDOR UNDERCOUNTER WAREWASHER W/ BOOSTER HEATER MEMORY UNIT 5'-0" MOBILE FOUR WELL MOBILE HOT FOOD STATION W/ FOOD GUARD MEMORY UNIT REFRIGERATOR/FREEZER COMBO MEMORY UNIT General Services Administration K - 2 Public Buildings Service