1、11-11 11 48 00 - 1 SECTION 11 48 00 CLEANING AND DISPOSAL EQUIPMENT SPEC WRITER NOTES: 1. Delete between / _ / if not applicable to project. 2. Delete other items or paragraphs in the section that are not applicable and renumber the paragraphs. 3. Select warewashing machines according to usage requi
2、rements (volume and type of ware), available space and utilities, and local plumbing codes. PART 1 - GENERAL 1.1 DESCRIPTION A. This section specifies food service warewashing equipment as follows: /1. Dishwashing machines, undercounter./ /2. Dishwashing machines, single tank, electric./ /3. Dishwas
3、hing machines, conveyer, single tank, electric./ /4. Dishwashing machines, conveyor, double tank, electric./ /5. Fight-type dish machines, rackless conveyor, electric./ /6. Dishwashing system, circular./ /7. Pot washer, electric, rack./ /8. Warewasher booster heater, electric./ 1.2 RELATED WORK A. W
4、arewashing Tables. B. Waste Disposers: Section 22 42 26, COMMERCIAL DISPOSERS. SPEC WRITER NOTE: Retain paragraph below if required for project location. C. Seismic Restraint of Equipment: Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. D. Plumbing Connections: Sectio
5、n 22 11 00, FACILITY WATER DISTRIBUTION AND Section 22 13 00, FACILITY SANITARY SEWERAGE. E. Electrical Connections: Section 26 05 21, LOW-VOLTAGE ELECTRICAL POWER CONDUCTORS AND CABLES (600 VOLTS AND BELOW). F. Electrical Disconnect Switches: Section 26 29 21, DISCONNECT SWITCHES. 1.3 QUALITY CONTR
6、OL A. Installer Qualifications: Licensed electrician and plumber either experienced with food service equipment installation or supervised by an experienced food service equipment installer. SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark Provided by IHSNot for ResaleN
7、o reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 2 is currently used by UL to certify compliance with NSF/ANSI standards. Equipment evaluated by UL before 2001 may bear the UL Food Service Product Certification Mark. B. NSF Compliance: Equipment bears the NSF Cert
8、ification Mark or UL Classification Mark indicating conformance with NSF/ANSI 3. C. UL Listing: Equipment has been evaluated according to UL 921, is listed and labeled by UL. SPEC WRITER NOTE: Retain paragraph and subparagraphs below if required for project location. D. Seismic Restraint: 1. Comply
9、with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. 2. Comply with applicable guidelines for seismic restraint of kitchen equipment contained in SMACNAs “Kitchen Ventilation Systems and Food Service Equipment Guidelines 1767,“ Appendix A. E. In-Use Se
10、rvice: At least one factory-authorized service agency for equipment shall be located in the geographical area of the installation and shall have the ability to provide service within 24 hours after receiving a service call. 1.4 SUBMITTALS A. Submit in accordance with Section 01 33 23, SHOP DRAWINGS,
11、 PRODUCT DATA, AND SAMPLES. B. Manufacturers Literature and Data: 1. Include manufacturers address and telephone number. 2. Include catalog or model numbers, and illustrations and descriptions of warewashing equipment and accessories. 3. Proof of appliance being Energy Star qualified. C. Installatio
12、n Drawings: Show dimensions; method of assembly; and details of installation, adjoining construction, coordination with plumbing and electrical work, and other work required for a complete installation. D. Operating Instructions: Comply with requirements in Section 00 72 00, GENERAL CONDITIONS. 1.5
13、WARRANTY Warrant food service equipment to be free from defects in materials and workmanship in accordance with requirements of “Warranty of Construction“, FAR clause 52.246-21. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 3 1.6 A
14、PPLICABLE PUBLICATIONS A. The publications listed below form a part of this specification to the extent referenced. The publications are referenced in the text by the basic designation only. B. NSF International/American National Standards Institute (NSF/ANSI): 3-2010 . Commercial Warewashing Equipm
15、ent C. Sheet Metal and Air Conditioning Contractors National Association (SMACNA): 1767-2001 - Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation Guidelines. D. Underwriters Laboratories Inc. (UL): 921-06 . Commercial Electric Dishwashers, including revision through
16、and including March 16, 2000 PART 2 PRODUCTS SPEC WRITER NOTE: 1. Select capacity of units according to anticipated use; actual use should not exceed 80 percent of capacity of unit. 2. Symbols below correspond with “Room Equipment Guide“ identification system. Verify project requirements before spec
17、ifying equipment that deviates from “Room Equipment Guide.“ 3. Edit symbols to coordinate with identification shown on drawings. 2.1 DISHWASHING MACHINES, UNDERCOUNTER A. General Requirements: 1. Stainless-steel construction. 2. Stainless-steel top and side panels. 3. Capacity based on 508 by 508 mm
18、 (20 by 20 inch) racks. 4. Accessories: a. Water-pressure regulating valve. 5. Provide Energy Star qualified appliances. B. Sanitizing Systems: SPEC WRITER NOTE: 1. Select booster heater or chemical sanitizing according to functional requirements and hot-water temperature that is available. 2. Selec
19、t booster heater temperature rise according to hot-water temperature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 4 1. Boos
20、ter Heater: Built-in, electric that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. 2. Chemical: Low-temperature chemical sanitizing system. C. Undercounter Dishwashing Machine Units: SYMBOL CAPACITY RACKS/HR. SANITIZING SYSTEM K8010 40 Booster heater
21、 K8011 30 Chemical 2.2 DISHWASHING MACHINES, SINGLE TANK, ELECTRIC A. General Requirements: 1. Stainless-steel construction. 2. Stainless-steel enclosure panels. 3. Control panel. 4. Electric tank heat. 5. Capacity based on 508 by 508 mm (20 by 20 inch) racks. SPEC WRITER NOTE: 1. Select accessories
22、 according to functional requirements and space available. 2. Select booster heater temperature rise according to hot-water temperature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). 6. Accessories: a. Built-in, electric booster heater that
23、 produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. b. Water-pressure regulating valve. c. Corner application. d. 686 mm (27 inch) wide door opening to accommodate trays and sheet pans. 7. Provide Energy Star qualified appliances. B. Electric, Single-Tan
24、k Dishwashing Machine Units: SYMBOL CAPACITY RACKS/HR. K8015 53 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 5 2.3 DISHWASHING MACHINES, CONVEYOR, SINGLE TANK, ELECTRIC A. General Requirements: 1. Stainless-steel construction. 2.
25、Stainless-steel front panels. 3. Electric tank heat with low-water tank heat cut-off. 4. Common utility connections. 5. Automatic tank fill. 6. Control panel. 7. Operates / in direction indicated on drawings / right to left / left to right /. 8. Capacity based on 508 by 508 mm (20 by 20inch) racks.
26、SPEC WRITER NOTE: 1. Select accessories according to functional requirements and space available. 2. Select booster heater temperature rise according to hot-water temperature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). 9. Accessories: a.
27、 Stainless-steel vent cowls with stack and locking dampers. b. Built-in, electric booster heater that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. c. Table limit switch. d. Water-pressure regulating valve. e. Sideloader / with / without / hood. 10.
28、 Provide Energy Star qualified appliances. B. Electric, Single-Tank, Conveyor Dishwashing Machine Units: SYMBOL CAPACITY RACKS/HR. UNIT LENGTH PREWASH REQUIREMENTS K8030 200 1117 mm (44 inches) - K8031 200 1676 mm (66 inches) Prewash K8040 200 1930 mm (76 inches) Prewash Provided by IHSNot for Resal
29、eNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 6 2.4 DISHWASHING MACHINES, CONVEYOR, DOUBLE TANK, ELECTRIC A. General Requirements: 1. Stainless-steel construction. 2. Stainless-steel front panels. 3. Electric tank heat with low-water tank heat cut-off. 4. Com
30、mon utility connections. 5. Automatic tank fill. 6. Control panel. 7. Operates /in direction indicated on drawings / right to left / left to right /. 8. Capacity based on 508 by 508 mm (20 by 20 inch) racks. SPEC WRITER NOTE: 1. Select accessories according to functional requirements and space avail
31、able. 2. Select booster heater temperature rise according to hot-water temperature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). 9. Accessories: a. Stainless-steel vent cowls with stack and locking dampers. b. Built-in, electric booster he
32、ater that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. c. Table limit switch. d. Water-pressure regulating valve. e. Sideloader / with / without / hood. 10. Provide Energy Star qualified appliances. B. Electric, Double-Tank, Conveyor Dishwashing Ma
33、chine Units: SYMBOL CAPACITY RACKS/HR. UNIT LENGTH PREWASH REQUIREMENTS K8050 254 1626 mm (64 inches) - K8051 254 2184 mm (86 inches) Prewash K8052 254 2540 mm (100 inches) Power Prewash Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00
34、- 7 2.5 FLIGHT-TYPE DISH MACHINES, RACKLESS CONVEYOR, ELECTRIC A. General Requirements: 1. Stainless-steel frame, legs, and feet. 2. Stainless-steel front and end panels. 3. Multitank unit with prewash, wash, and rinse sections. 4. 508 to 660 mm (20 to 26 inch) wide conveyor. 5. Electric tank heat w
35、ith low-water tank heat cut-off. 6. Common utility connections. 7. Automatic tank fill. 8. Control panel. 9. Operates in / direction indicated on drawings / right to left / left to right /. 10. Variable conveyor speed. 11. Rinse saver. 12. Stainless-steel vent cowls. SPEC WRITER NOTE: 1. Select acce
36、ssories according to functional requirements and space available. 2. Select booster heater temperature rise according to hot-water temperature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). 13. Accessories: a. Internally mounted electric bo
37、oster heater that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. b. Electric blower dryer. c. Circuit breakers. d. Stainless-steel back panels. e. Water-pressure regulating valve. B. Electric, Rackless-Conveyor, Flight-Type Dish Machines Units: SYMBO
38、L CAPACITY DISHER/HR. K8060 8,500 K8070 10,250 K8090 19,000 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 8 2.6 DISHWASHING SYSTEM, CIRCULAR A. Dishwashing Machines: 1. Stainless-steel frame, legs, and feet. 2. Stainless-steel fron
39、t and back panels. 3. Electric tank heat with low-water tank heat cut-off. 4. Common utility connections. 5. Automatic tank fill. 6. Control Panel. 7. Operates / in direction indicated on drawings / clockwise / counter-clockwise /. 8. Variable conveyor speed. 9. Rinse saver. 10. Stainless-steel vent
40、 cowls. 11. Doors on outside radius. 12. Door safety switches. 13. Hood opening to accommodate 508 by 508 mm (20 by 20 inch) trays. SPEC WRITER NOTE: 1. Select accessories according to functional requirements and space available. 2. Select booster heater temperature rise according to hot-water tempe
41、rature that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees F). 14. Accessories: a. Internally mounted electric booster heater that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. b. Electric blower dr
42、yer. c. Circuit breakers. d. Water-pressure regulating valve. e. Automatic shutdown device. B. Conveyors: With circular conveyor table. 1. Oval-shaped system. 2. Stainless-steel table construction, not less than 2.0 mm (0.0781 inch) thick. 3. Stainless-steel supports, legs, and feet. 4. Stainless-st
43、eel chain/track construction. 5. Rack overshelf. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 9 6. Rack storage shelf. 7. Scrap trough with flushing nozzles. 8. Start-stop station. 9. Accessories: a. Mounted hose reel. b. Extra bu
44、tton start/stop station. c. Mounting and piping for / waste disposer / pulper / with controls. e. Trough silver saver. C. Circular Dishwashing Systems: SYMBOL DESCRIPTION CAPACITY RACKS/HR. K8110 Dishwashing System: Dishwashing machine and conveyor 200 to 254 K8111 Dishwashing Machine: One to two ta
45、nks 200 to 254 K8112 Conveyor 200 to 254 2.7 POT WASHER, ELECTRIC, RACK A. General Requirements: 1. Stainless-steel construction. 2. Stainless-steel front and side enclosure panels. 3. Operates straight through / in direction indicated on drawings / right to left / left to right /. 4. Control panel.
46、 5. Electric tank heat. 6. Hold-down grid to protect light ware. 7. Stainless-steel / bake-sheet / basket / counter-pan / general utility / rack. 8. Capacity based on 609 by 711 mm (24 by 28 inch) racks. SPEC WRITER NOTE: 1. Select accessories according to functional requirements and space available
47、. 2. Select booster heater temperature rise according to hot-water temperature Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 48 00 - 10 that is available; water delivered to warewasher from booster heater must be 82 degrees C (180 degrees
48、F). 9. Accessories: a. Water-pressure regulating valve. b. Auto fill. c. Corner operation. d. Electric booster heater that produces a / 22 degrees C (40 degrees F) / 39 degrees C (70 degrees F) / water-temperature rise. B. Electric, Rack, Pot Washer Units: SYMBOL CAPACITY RACKS/HR. K8310 25 K8320 50 2.8 WAREWASHER BOOSTER HEATER, ELECTRIC A. General Requirements: 1. Lined tank. 2. Temperature/pressure-relief valve. 3. Pressure-reducing valve. 4. Two-temperature pressure gauges. 5. High temperature limit control. 6. Pilot indicator light. 7. On-off sw
