1、*USACE / NAVFAC / AFCESA / NASA UFGS-11 47 00 (February 2009)-Preparing Activity: USACE SupersedingUFGS-11 47 00 (January 2008)UNIFIED FACILITIES GUIDE SPECIFICATIONSReferences are in agreement with UMRL dated January 2009*SECTION TABLE OF CONTENTSDIVISION 11 - EQUIPMENTSECTION 11 47 00ICE MACHINES0
2、2/09PART 1 GENERAL1.1 REFERENCES1.2 SYSTEM DESCRIPTION1.3 SUBMITTALS1.4 QUALITY ASSURANCE1.4.1 Pre-Installation Meeting1.4.2 LIST OF EQUIPMENTPART 2 PRODUCTS2.1 MATERIALS2.2 CONSTRUCTION OF FABRICATED EQUIPMENT2.3 FACTORY TESTS AND CERTIFICATIONS2.4 AUTOMATIC CLEANING SYSTEMPART 3 EXECUTION3.1 EXAMI
3、NATION3.2 INSTALLATION- End of Section Table of Contents -SECTION 11 47 00 Page 1Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-*USACE / NAVFAC / AFCESA / NASA UFGS-11 47 00 (February 2009)-Preparing Activity: USACE SupersedingUFGS-11 47 00 (January
4、 2008)UNIFIED FACILITIES GUIDE SPECIFICATIONSReferences are in agreement with UMRL dated January 2009*SECTION 11 47 00ICE MACHINES02/09*NOTE: This guide specification covers the requirements for equipment used to produce, store, autoclean, and dispense ice.Edit this guide specification for project s
5、pecific requirements by adding, deleting, or revising text. For bracketed items, choose applicable items(s) or insert appropriate information.Remove information and requirements not required in respective project, whether or not brackets are present.Comments and suggestions on this guide specificati
6、on are welcome and should be directed to the technical proponent of the specification. A listing of technical proponents, including their organization designation and telephone number, is on the Internet.Recommended changes to a UFGS should be submitted as a Criteria Change Request (CCR).This guide
7、specification includes tailoring options for NAVFAC and USACE. Selection or deselection of a tailoring option will include or exclude that option in the section, but editing the resulting section to fit the project is still required.*PART 1 GENERAL*NOTE: This section does not address the manufacturi
8、ng of block ice.On the drawings, show:1. A 1:50 (1/4 inch) scale floor plan with layout of all food service equipment and Naval Equipment Symbols.SECTION 11 47 00 Page 2Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-2. Food Service Equipment Schedul
9、e laid out in accordance with NAVFSSONAVFSSOcurrent US Army Quartermaster Center and School equipment schedule specified design requirements, including Energy Star qualified model list.3. Floor, wall, and ceiling penetrations.4. Raised bases, retainer curbs, or depressions.5. Recessed, grated floor
10、drains required for equipment.6. Disconnect switches.7. Electrical chases and raceways and plumbing chases.8. Utility connections to building water, sanitary, electrical, and other utility systems. Convenience outlets at point of use for plug-in equipment.9. All Contractor built-to-order items, per
11、Food Service Equipment Schedule, shown and coordinated with the specifications.*1.1 REFERENCES*NOTE: This paragraph is used to list the publications cited in the text of the guide specification. The publications are referred to in the text by basic designation only and listed in this paragraph by or
12、ganization, designation, date, and title.Use the Reference Wizards Check Reference feature when you add a RID outside of the Sections Reference Article to automatically place the reference in the Reference Article. Also use the Reference Wizards Check Reference feature to update the issue dates.Refe
13、rences not used in the text will automatically be deleted from this section of the project specification when you choose to reconcile references in the publish print process.*The publications listed below form a part of this specification to the extent referenced. The publications are referred to wi
14、thin the text by the basic designation only.NSF INTERNATIONAL (NSF)NSF 12 (2007) Standard Specification for Automatic Ice Making EquipmentSECTION 11 47 00 Page 3Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-NSF 14 (2008) Plastics Piping System Comp
15、onents and Related MaterialsNSF 169 (2007) Standard Specification for Special Purpose Food Equipment and DevicesU.S. ENVIRONMENTAL PROTECTION AGENCY (EPA)Energy Star (1992; R 2006) Energy Star Energy Efficiency Labeling SystemU.S. NATIONAL ARCHIVES AND RECORDS ADMINISTRATION (NARA)29 CFR 1910-SUBPAR
16、T D Walking - Working Surfaces29 CFR 1910.144 Safety Color Code for Marking Physical Hazards29 CFR 1910.145 Accident Prevention Signs and Tags29 CFR 1910.306 Specific Purpose Equipment and Installations1.2 SYSTEM DESCRIPTION*NOTE: Indicate the configuration and layout for all ice making equipment, w
17、ith elevations and equipment identified by number. Show “Food Service Equipment Schedule“ on the drawings using the same identification numbers as indicated on the current US Army Quartermaster Center and School equipment schedule. Ensure that all Contractor built-to-order items, per Food Service Eq
18、uipment Schedule“, are shown and coordinated with the specifications.Designer must coordinate with other sections for final connection of equipment.Details of particular equipment and installations are provided on Naval Food Service Division drawings. Use these NAVFSD drawings as a basis for the pro
19、ject details. Contact NAVFSD at commercial telephone (717) 790-7580 or DSN 430-7580.*The work includes furnishing and installing and modifying existing ice making equipment, including dispensing, production, storage , and autocleaning equipment and related work. Include coordination of delivery thro
20、ugh existing finished opening and vertical handling limitations within the building.a. Provide rough-in and connect utilities to equipment in accordance with requirements specified in other sections of this specification and in comformance with the physical dimensions, capacities, manufacturers inst
21、ructions, and other requirements of the equipment furnished.SECTION 11 47 00 Page 4Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-b. Submit detail drawings for food preparation equipment and related food processing equipment. Drawings shall be 1:50
22、1/4 inch scale minimum.c. Refer to Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT for general requirements. Refer to Section 11 06 40.13 for FOOD SERVICE EQUIPMENT SCHEDULE.1.3 SUBMITTALS*NOTE: Review Submittal Description (SD) definitions in Section 01 33 00 SUBMITTAL PROCEDURES an
23、d edit the following list to reflect only the submittals required for the project. Submittals should be kept to the minimum required for adequate quality control.A “G” following a submittal item indicates that the submittal requires Government approval. Some submittals are already marked with a “G”.
24、 Only delete an existing “G” if the submittal item is not complex and can be reviewed through the Contractors Quality Control system. Only add a “G” if the submittal is sufficiently important or complex in context of the project.For submittals requiring Government approval on Army projects, a code o
25、f up to three characters within the submittal tags may be used following the “G“ designation to indicate the approving authority. Codes for Army projects using the Resident Management System (RMS) are: “AE“ for Architect-Engineer; “DO“ for District Office (Engineering Division or other organization
26、in the District Office); “AO“ for Area Office; “RO“ for Resident Office; and “PO“ for Project Office. Codes following the “G“ typically are not used for Navy, Air Force, and NASA projects.Choose the first bracketed item for Navy, Air Force and NASA projects, or choose the second bracketed item for A
27、rmy projects.*Government approval is required for submittals with a “G“ designation; submittals not having a “G“ designation are for Contractor Quality Control approval. information only. When used, a designation following the “G“ designation identifies the office that will review the submittal for
28、the Government. Submit the following in accordance with Section 01 33 00 SUBMITTAL PROCEDURES:SD-01 Preconstruction SubmittalsContractors Field Verification Data; G; G, _SD-02 Shop DrawingsDetail Drawings; G; G, _Custom fabricated equipment; G; G, _SECTION 11 47 00 Page 5Provided by IHSNot for Resal
29、eNo reproduction or networking permitted without license from IHS-,-,-Installation Instructions and Diagrams; G; G, _Detail drawings, as specified,including insulation and utility requirements.SD-03 Product DataIce making equipmentIce machine autocleaning equipmentSD-05 Design DataManufacturers appl
30、icable literature; G; G, _SD-06 Test ReportsManufacturers Test Data; G; G, _Field Test Reports; G; G, _SD-07 CertificatesNSF Certification; G; G, _UL Certification; G; G, _Energy Star QualifiedSD-08 Manufacturers InstructionsManufacturers Instructions; G; G, _Manufacturers Instructions for shipping,
31、 handling, storage, installation, and start-up.1.4 QUALITY ASSURANCEEquipment specified shall also conform to the applicable requirements of the following reference standards: NSF 12, NSF 14, NSF 169, and Energy Star for powered equipment.1.4.1 Pre-Installation MeetingThirty _ days prior to the comm
32、encement of work, notify the Contracting Officer that the following items are prepared and ready for review:a. Shop Drawings, product data and installation instructions. Submit custom fabricated equipment drawings after approval of food service equipment drawings.1. Detail Drawings2. Custom fabricat
33、ed equipment3. Installation Instructions and Diagramsb. Product Data:1. ice making equipment2. ice machine autocleaning equipmentc. Design DataSECTION 11 47 00 Page 6Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-1. Manufacturers applicable literatu
34、re2. Manufacturers Test Data3. Energy Star Qualifiedd. Manufacturers Instructions1. Manufacturers Instructions for shipping, handling, storage, installation, and start-up.1.4.2 LIST OF EQUIPMENT*NOTE: Edit the master “Food Service Equipment Schedule“ in Section 11 06 40.13 carefully; retain items of
35、 equipment used for the project. The Equipment List is intended to be edited and included in the project Specification. List the information contained on the Equipment List on the Contract Drawings.*Submit detailed Food Service Equipment List. Include submittal of NSF Certification and UL Certificat
36、ion for ice making equipment and autocleaning equipment.PART 2 PRODUCTS2.1 MATERIALSProvide ice making equipment conforming to OSHA standards 29 CFR 1910.144, 29 CFR 1910.145, 29 CFR 1910.306, and related NSF and UL standards. Floor areas adjacent to ice making equipment point of operation shall con
37、form to 29 CFR 1910-SUBPART D. Ice making equipment materials shall conform to the requirements of Section 11 05 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.2.2 CONSTRUCTION OF FABRICATED EQUIPMENTConstruction and finish of fabricated equipment shall conform to the requirements of Section 11 0
38、5 40 COMMON WORK RESULTS FOR FOOD SERVICE EQUIPMENT.2.3 FACTORY TESTS AND CERTIFICATIONSSubmit _ copies of all Manufacturers Test Data and certifications, including NSF Certification; UL Certification, and Energy Star Qualified data to the Contracting Officer prior to the commencement of any install
39、ation work.2.4 AUTOMATIC CLEANING SYSTEM*NOTE: Use automatic cleaning systems for ice machines, and schedule and perform routine ice machine cleaning automatically, reducing the need for a service technician to perform manual cleaning. Cleaning cycles are normally scheduled for 2, 4 or 12 week cycle
40、s or less frequently.*SECTION 11 47 00 Page 7Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Provide ice making equipment with internal external automatic cleaning system with cleaning and sanitizing capability. Provide 115/60/1 208-230/50/60/1, 0.3
41、total amps, with 15 amp maximum fuse electrical system. Include one month supply of cleaning and sanitizing fluid plus initial start-up and testing supply.PART 3 EXECUTION3.1 EXAMINATIONAfter becoming familiar with all details of the work, verify all existing dimensions, contract drawings, product d
42、ata and all related conditions prior to commencing rough-in work. Advise the Contracting Officer of any discrepancies prior to ordering equipment. Submit Contractors Field Verification Data prior to the pre-installation meeting.3.2 INSTALLATIONRefer to Section 11 05 40 COMMON WORK RESULTS FOR FOOD S
43、ERVICE EQUIPMENT for detailed installation procedures, operation and maintenance manual requirements, training and project closeout procedures. Include all ice making and autocleaning equipment Field Test Reports Coordinate ice machine equipment installation with water filter system as specified in section 11 46 00.- End of Section -SECTION 11 47 00 Page 8Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
