VA 11 44 00-2011 FOOD COOKING EQUIPMENT.pdf

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1、11-11 11 44 00 - 1 SECTION 11 44 00 FOOD COOKING 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 cooking equipment according to usage requirements and

2、available utilities. PART 1 - GENERAL 1.1 DESCRIPTION A. This section specifies food service cooking equipment as follows: /1. Ranges, electric./ /2. Ranges, gas. / /3. Char-broilers, gas. / /4. Fryers, deep fat, electric./ /5. Fryers, deep fat, gas. / /6. Pans, braising, tilting, electric./ /7. Pan

3、s, braising, tilting, gas. / /8. Kettles, steam, stationary, gas. / /9. Kettles, steam, tilting, gas. / /10. Kettles, steam, stationary, electric./ /11. Table-top kettles, tilting, self-contained./ /12. Steamers, pressureless convection, countertop, electric./ /13. Steamers, pressureless, convection

4、, two compartment. / /14. Ovens, rotating rack. / /15. Ovens, conveyor./ /16. Ovens, convection/steamer./ /17. Ovens, quick bake. / /18. Ovens, convection. / /19. Urns, coffee. / 1.2 RELATED WORK A. Seismic Restraint of Equipment: Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL C

5、OMPONENTS. B. Plumbing Connections: Section 22 05 19, METERS AND GAGES FOR PLUMBING PIPING, Section 22 05 23, GENERAL-DUTY VALVES FOR PLUMBING PIPING , Section 22 05 33, HEAT TRACING FOR PLUMBING PIPING, Section 22 11 00, FACILITY WATER DISTRIBUTION, Section 22 13 00, FACILITY SANITARY Provided by I

6、HSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 44 00 - 2 SEWERAGE, Section 22 13 23, SANITARY WASTE INTERCEPTORS, Section 22 14 00, FACILITY STORM DRAINAGE, Section 22 66 00, CHEMICAL-WASTE SYSTEMS FOR LABORATORY AND HEALTHCARE FACILITIES, and Section 2

7、3 11 23, FACILITY NATURAL-GAS PIPING. C. Electrical Connections: Section 26 05 11, REQUIREMENTS FOR ELECTRICAL INSTALLATIONS, Section 27 05 11, REQUIREMENTS FOR COMMUNICATIONS INSTALLATIONS, and Section 28 05 11, REQUIREMENTS FOR ELECTRONIC SAFETY AND SECURITY INSTALLATIONS. D. Electrical Disconnect

8、 Switches: Section 26 29 21, DISCONNECT SWITCHES. 1.3 QUALITY CONTROL A. Installer Qualifications: Experienced in food service equipment installation or supervised by an experienced food service equipment installer: 1. Where required to complete equipment installation, electrician and plumber shall

9、be licensed in jurisdiction where project is located. SPEC WRITER NOTE: UL Environmental and Public Health (EPH) Classification Mark 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

10、. NSF Compliance: Equipment bears NSF Certification Mark or UL Classification Mark indicating compliance with NSF/ANSI 4E. C. UL Listing: Equipment is listed in UL “Heating, Cooling, Ventilating and Cooking Equipment Directory“ and is labeled for intended use. 1. Electric Cooking Equipment: Evaluate

11、d according to UL 197. SPEC WRITER NOTE: The American Gas Association (AGA) no longer certifies gas-burning equipment. 2. Gas-Burning Cooking Equipment: Evaluated according to ANSI Z83.11/CGA 1.8-M96 and its addendum. D. Steam-Generating Equipment: Fabricated and labeled to comply with ASME BPVC. SP

12、EC WRITER NOTE: Retain paragraph and subparagraphs below if required for project location. E. Seismic Restraint: 1. Comply with requirements in Section 13 05 41, SEISMIC RESTRAINT REQUIREMENTS FOR NON-STRUCTURAL COMPONENTS. Provided by IHSNot for ResaleNo reproduction or networking permitted without

13、 license from IHS-,-,-11-11 11 44 00 - 3 2. Comply with applicable guidelines for seismic restraint of kitchen equipment contained in SMACNAs “Kitchen Ventilation Systems and Food Service Equipment Guidelines,“ Publication 1767, Appendix A. F. In-Use Service: At least one factory-authorized service

14、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, PRODUCT DATA, AND SAMPLES. B. Manufacturers Li

15、terature and Data: 1. Include manufacturers address and telephone number. 2. Include catalog or model numbers and illustrations and descriptions of cooking equipment. 3. Proof of appliances being Energy Star qualified where applicable. C. Installation Drawings: Show dimensions, details of installati

16、on, coordination with plumbing and electrical work, and other work required for a complete installation. D. Operating Instructions: In accordance with requirements in Section 01 00 00, GENERAL REQUIREMENTS. 1.5 WARRANTY Warrant food service equipment to be free from defects in materials and workmans

17、hip in accordance with requirements of “Warranty of Construction“, FAR clause 52.246-21. 1.6 APPLICABLE 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. American Nat

18、ional Standards Institute/Canadian Gas Assoc. (ANSI/CGA): Z83.11-09 Gas Food Service Equipment C. ASME International (ASME): BPVC-11 Boiler and Pressure Vessel Code D. NSF International/American National Standards Institute (NSF/ANSI): 4E-09 Commercial Cooking, Rethermalization, and Powered Hot Food

19、 Holding and Trans Equipment E. Sheet Metal and Air Conditioning Contractors National Association (SMACNA): Publication 1767 Kitchen Ventilation Systems and Food Service Equipment Fabrication and Installation Guidelines, 2001 Provided by IHSNot for ResaleNo reproduction or networking permitted witho

20、ut license from IHS-,-,-11-11 11 44 00 - 4 F. Underwriters Laboratories Inc. (UL): 197-10 . Commercial Electric Cooking Appliances UL Heating, Cooling, Ventilating and Cooking Equipment Directory PART 2 PRODUCTS SPEC WRITER NOTE: 1. Symbols below correspond with “Room Equipment Guide“ identification

21、 system. Verify project requirements before specifying equipment that deviates from “Room Equipment Guide.“ 2. Edit symbols to coordinate with identification shown on drawings. 2.1 RANGES, ELECTRIC A. General Requirements: Heavy-duty (designed for constant use in institutional-type kitchen) electric

22、 ranges as follows: 1. Stainless-steel exterior finish. 2. Swivel casters, with brakes on front casters. 3. Accessories: a. Extra oven rack for each oven compartment. SPEC WRITER NOTE: Select range top component according to anticipated use and menu. B. Electric Range Units: SYMBOL TOP COMPONENT BAS

23、E K5001 Six burner Standard oven K5002 Six burner Convection oven K5003 Six burner Cabinet storage K5011 Four burner Standard oven K5022 Even heat Standard oven K5023 Even heat Convection oven K5024 Even heat Cabinet storage K5042 Griddle Standard oven K5043 Griddle Convection oven K5044 Griddle Cab

24、inet storage 2.2 RANGES, GAS A. General Requirements: Heavy-duty (designed for constant use in institutional-type kitchen) gas ranges as follows: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 44 00 - 5 1. Stainless-steel exterior finish. 2

25、. Electronic ignition. 3. Flue riser not less than 406 mm (16 inch) high. 4. Rear gas connection. 5. Swivel casters with brakes on front casters. 6. Gas flex hose and quick disconnect with restraining device. 7. Accessories: a. Extra oven rack for each oven compartment. SPEC WRITER NOTE: Select rang

26、e top component according to anticipated use and menu. B. Gas Range Units: SYMBOL TOP COMPONENT BASE K5004 Six burner Standard oven K5005 Six burner Convection oven K5006 Six burner Cabinet storage K5014 Four burner Standard oven K5029 Even heat Standard oven K5030 Even heat Convection oven K5031 Ev

27、en heat Cabinet storage K5049 Griddle with full-width grease trough and spillage drawer Standard oven K5050 Griddle with full-width grease trough and spillage drawer Convection oven K5051 Griddle with full-width grease trough and spillage drawer Cabinet storage 2.3 CHAR-BROILERS, GAS A. General Requ

28、irements: Heavy-duty (designed for constant use in institutional-type kitchen) gas char-broilers as follows: 1. Stainless-steel exterior finish. 2. Rear gas connection. 3. Swivel casters with brakes on front casters. 4. Gas multiflex hose and quick disconnect with restraining device. 5. Gas electron

29、ic ignition. B. Gas Char-Broiler Units: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 44 00 - 6 SYMBOL ACCESSORIES K5055 Cabinet base Splash guard K5056 Cabinet base Splash guard K5057 Cabinet base Splash guard 2.4 FRYERS, DEEP FAT, ELECTR

30、IC A. General Requirements, Fryers: Electric deep-fat fryers as follows: 1. Stainless-steel pot, door, and cabinet. 2. Casters. 3. / Twin / Full /-size basket. 4. Basket lifts. 5. Solid-state controller. 6. Stainless-steel cover. 7. Melt cycle. 8. Provide Energy Star qualified appliances. B. Modular

31、 Filters: Filtering system in mobile stainless-steel cabinet with top-mounted food warmer and holding station. C. Built-in Filters: In filter-cabinet base located under fryer. SPEC WRITER NOTE: 1. Select shortening capacity according to anticipated use; actual use should not exceed 80 percent of uni

32、t capacity. 2. Select filter according to anticipated use and menu. C. Electric Deep-Fat Fryer and Filter Units: SYMBOL SHORTENING CAPACITY PER FRYER UNIT NO. OF FRYER UNITS NO./TYPE OF FILTER UNITS K5061 18 kg (40 lb) One, filter ready - Provided by IHSNot for ResaleNo reproduction or networking pe

33、rmitted without license from IHS-,-,-11-11 11 44 00 - 7 K5062 23 kg (50 lb) One, filter ready - K5065 23 kg (50 lb) - One, modular K5066 18 kg (40 lb) One One, modular K5069 23 kg (50 lb) One One, modular K5067 18 kg (40 lb) Two One, modular K5070 23 kg (50 lb) Two One, modular K5068 18 kg (40 lb) T

34、wo One, built-in K5071 23 kg (50 lb) Two One, built-in 2.5 FRYERS, DEEP FAT, GAS A. General Requirements, Fryers: Gas deep-fat fryers as follows: 1. Stainless-steel pot, door, and cabinet. 2. Casters. 3. Electric ignition. 4. / Twin / Full /-size baskets. 5. Basket lifts. 6. Solid-state controller.

35、7. Stainless-steel cover. 8. Multiflexible quick disconnect, 1219 mm (48 inches) long. 9. Melt cycle. 10. Provide Energy Star qualified appliances. B. Modular Filters: Filtering system in mobile stainless-steel cabinet with top-mounted food warmer and holding station. C. Built-in Filters: In filter-

36、cabinet base located under fryer. SPEC WRITER NOTE: 1. Select shortening capacity according to anticipated use; actual use should not exceed 80 percent of unit capacity. 2. Select filter according to anticipated use and menu. D. Gas Deep-Fat Fryer and Filter Units: Provided by IHSNot for ResaleNo re

37、production or networking permitted without license from IHS-,-,-11-11 11 44 00 - 8 SYMBOL SHORTENING CAPACITY PER FRYER UNIT NO. OF FRYER UNITS NO./TYPE OF FILTER UNITS K5063 18 kg (40 lb) One, filter ready - K5064 23 kg (50 lb) One, filter ready - K5065 23 kg (50 lb) - One, modular K5072 18 kg (40

38、lb) - One, modular K5075 23 kg (50 lb) One One, modular K5073 18 kg (40 lb) Two One, modular K5076 23 kg (50 lb) One One, modular K5074 18 kg (40 lb) Two One, built-in K5077 23 kg (50 lb) Two One, built-in 2.6 PANS, BRAISING, TILTING, ELECTRIC A. General Requirements: Electric, tilting braising pans

39、 as follows: 1. Stainless-steel construction. 2. 228 mm (9 inch) deep pan. 3. Spring-assisted cover. 4. Manual tilt. 5. Gallon and liter markings. SPEC WRITER NOTE: Select accessories according to anticipated use and menu. 6. Accessories: a. / Single / Double / pantry faucet with swing spout and mou

40、nting bracket. b. Pan carrier. c. 51 mm (2 inch) long, tangent draw-off. SPEC WRITER NOTE: Select capacity according to anticipated use; actual use should not exceed 80 percent of capacity of unit. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-1

41、1 11 44 00 - 9 B. Electric, Tilting Braising Pan Units: SYMBOL CAPACITY K5090 114 L (30 gal.) K5091 151 L (40 gal.) 2.7 PANS, BRAISING, TILTING, GAS A. General Requirements: Gas, tilting braising pans as follows: 1. Stainless-steel construction. 2. 228 mm (9 inch) deep pan. 3. Spring-assisted cover.

42、 4. Manual tilt. 5. Gallon and liter markings. 6. Electric ignition. SPEC WRITER NOTE: Select accessories according to anticipated use and menu. 7. Accessories: a. / Single / Double / pantry faucet with swing spout and mounting bracket. b. Pan carrier. c. 51 mm (2 inch) long, tangent draw-off. SPEC

43、WRITER NOTE: Select capacity according to anticipated use; actual use should not exceed 80 percent of capacity of unit. B. Gas, Tilting Braising Pan Units: SYMBOL CAPACITY K5092 114 L (30 gal.) K5093 151 L (40 gal.) 2.8 KETTLES, STEAM, STATIONARY, GAS A. General Requirements: Gas, stationary steam k

44、ettles as follows: 1. Stainless-steel kettle and supports, Type 304 with No. 4 finish. 2. / 51 mm (2 inch) / 76 mm (3 inch) / long, tangent draw-off with strainer. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 44 00 - 10 3. Spring-assisted

45、 cover. 4. Insulated steam jacket. 5. Electronic ignition. SPEC WRITER NOTE: Select options and accessories according to anticipated use and menu. 6. Options and Accessories: a. Type 316 stainless-steel kettle liner for high-acid food products. b. Hot- and cold-water faucet with swing spout. c. Kett

46、le gallon and liter markings. d. Kettle brush kit. e. Basket inserts. SPEC WRITER NOTE: Select capacity according to anticipated use and menu. B. Gas, Stationary Steam Kettle Units: SYMBOL JACKETED KETTLE CAPACITY K5141 Full 151 L (40 gal.) K5142 Full 227 L (60 gal.) K5143 Two-thirds 151 L (40 gal.)

47、 K5144 Two-thirds 227 L (60 gal.) 2.9 KETTLES, STEAM, TILTING, GAS A. General Requirements: Gas, tilting steam kettles as follows: 1. Stainless-steel kettle and supports, Type 304 with No. 4 finish. 2. / 51 mm (2 inch) / 76 mm (3 inch) / long, tangent draw-off with strainer. 3. Spring-assisted cover

48、. 4. Insulated steam jacket. 5. Tilt mechanism. 6. Electronic ignition. SPEC WRITER NOTE: Select options and accessories according to anticipated use and menu. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-11-11 11 44 00 - 11 7. Options and Accessories: a. Type 316 stainless-steel kettle liner for high-acid food products. b. Hot- and cold-water faucet with swing spout. c. Kettle gallon and liter markings. d. Kettle brush kit. e. Basket inserts. SPEC WRITER NOTE: Select capacity accordi