DESIGN A/E NOTE - GUIDE SPECIFICATION CONVENTIONS
Color-highlighted text
Yellow: Editor’s Notes. Comments inserted into the text are addressed to the A/E, not the Contractor. Editor’s Notes are formatted as hidden text. Editor’s Notes are not identified with an update. Do not print Editor’s Notes in issue for distribution to Bidders/Contractors.
Tip: To not print Editor’s Notes (hidden text) in document choose Tools on Menu bar, click Options, Print tab, under Include with document, uncheck Hidden text (check to print text), click OK. Save.
Tip: To view Editor’s Notes (hidden text) in a document choose Tools on Menu bar, click Options, View tab, under Formatting marks, check Hidden text (uncheck to hide text), click OK. Save.
Note: Yellow highlighting may be used to identify hyperlinked text. No editing is required unless paragraph numbering is changed.
Red: Text updated in 1st quarter. April – June.
- Strikethrough text and highlighting (not text) in previously issued quarters are deleted. Only 1st quarter highlighted updated text is indicated.
Turquoise: Text updated in 2nd quarter. July – September.
- 1st quarter updated text remains highlighted.
Pink: Text updated in 3rd quarter. October – December.
- 1st and 2nd quarter updated text remain highlighted.
Bright Green: Text updated in 4th quarter. January – March.
- 1st, 2nd and 3rd quarter updated text remains highlighted.
Text Editing
Select options [in brackets] and edit <notes> before issuing specifications for distribution to Bidders/Contractors.
Delete Strikethrough text.
Tip: To delete strikethrough text, choose Edit on Menu bar, click Find, Find tab, More (Search Options opens), select All, click Format, Font, check Strikethrough, OK.
Click Replace tab, Replace All, OK, Close. Save.
Delete all highlighting of text from issue to be distributed to Bidders/Contractors.
Tip: To delete highlighting, locate cursor at beginning of Section and block all text in Section, press Shift + Control + End, click No Highlight icon on Formatting toolbar. Save.
IMPORTANT: Retain month and year in footer indicating updated Guide Specification Section issue used.
Note: This page will not print when Hidden text is unchecked as indicated in Editor’s Notes Tip.
NOTE IF THE GUIDE SPECIFICATION CONVENTIONS PAGE DOES NOT APPEAR CLICK ON SHOW/HIDE ICON ON MENU BAR OR CHOOSE TOOLS ON MENU BAR, CLICK OPTIONS, VIEW TAB, UNDER FORMATTING MARKS, CHECK HIDDEN TEXT (delete this note before printing)
Rev 19JUN09 j:\Projects\Active\com-deca_design_criteria_revisions-04071\Guide Specifications\TJG Innformation
SECTION 11106
SEAFOOD DEPARTMENT EQUIPMENT
PART 1 - GENERAL
1.1 SUMMARY
1.1.1. Section Includes
a. 4IFNIS Ice Flaker with Portable Storage Bin.
b. 1B10-B Freezer, Reach-In, 79 Cubic Feet.
1.1.2. Equipment specified in Division 10 Section “Queuing Systems”
a. 3-2D04 Digital Take-A-Number System.
1.1.3. Equipment specified in Division 15 Section “Product Refrigeration System”
a. 1F00 Case, Fresh Fish, Refrigerated, Clerk Service.
1.2 SUBMITTALS
1.2.1. Product Data
For each item of equipment required, including the manufacturer's standard details and installation and maintenance instructions.
a. Manufacturer's standard commercial warranty.
b. Operating instructions.
c. Specifications and parts manual.
d. Underwriters Laboratories (UL), Inc., listing.
e. National Sanitation Foundation (NSF) approval or acceptance.
1.2.2. Submittal List
Reference Submittal Item Quantity Action
1.2.1 Product Data X R
X Submit quantity specified in Division 1 Section “Administrative Requirements.”
R Review each submittal, mark to indicate action taken, and return.
1.3 QUALITY ASSURANCE
Installer Qualifications: Engage an experienced installer to perform work of this Section who is an authorized representative of the seafood equipment manufacturer, who has specialized in installing seafood equipment, who has completed installations similar in design and extent to that indicated for this Project, and who has a record of successful in‑service performance.
PART 2 - PRODUCTS
2.1 MANUFACTURERS
Basis‑of‑Design Products: To establish the significant qualities related to type, function, dimension, in‑service performance, physical properties, appearance, and other characteristics for purposes of evaluating comparable products of other manufacturers, a specific manufacturer's product is named and accompanied by the words "basis of design," including make or model number or other designation. Subject to compliance with requirements, provide either the named products or equal products.
2.2 ITEM 4IFNIS ICE FLAKER WITH PORTABLE STORAGE BIN
2.2.1. Salient Characteristics:
a. Flake Ice Machine.
(1) Air cooled condenser unit.
(2) Minimum 1,426 lbs of ice per 24 hour period at 70 degrees air temperature and 50 degrees water temperature (Fahrenheit).
(3) Stainless steel cabinet construction and finish.
(4) 1 HP compressor.
(5) Refrigerant: R-404A.
(6) Electrical: 208/230 volts, 60 hertz, 1 phase.
(7) Approximate dimensions:
(a) 22 inches wide.
(b) 24 inches deep.
(c) 27 inches high.
b. In-Line Water Filter
(1) In-line water filtration system for ice flaker machines with volume up to 1,500 lbs/day.
(2) Equip unit with replaceable water filter and provide an additional replacement filter cartridge.
(3) Plumbing:
(a) Inlet Connection: 3/8 inch.
(b) Outlet Connection: 3/8 inch.
(c) Service Flow Rate: Maximum 1.67 gpm.
(d) Pressure Requirements: 10-125 psi, non-shock.
(4) Approximate Filter System Dimensions:
(a) 7 inches wide.
(b) 7 inches deep.
(c) 29 inches high.
c. Frame Assembly
(1) Steel frame designed to support the ice flaker positioned over the portable cart to allow for continuous flow of flaked ice into the portable cart.
(2) Baked enamel (gray).
(3) Nominal frame dimensions: 33-1/4 inches wide, 39-3/4 inches long, 42-3/4 inches high.
d. Portable Ice Storage Bin:
(1) Ice storage bin designed to receive flaked ice from the top mounted ice flaker machine.
(2) Capacity: 260 lbs.
(3) Stainless steel bin exterior, polyethylene bin liner, and chute adapter.
(4) Mobile bin with four casters and push/pull bar.
(5) Plumbing Connection: 5/8 inch bin drain fitting that can be adapted to plastic or copper drain line.
(6) Nominal bin dimensions: 26-1/2 inches wide, 39-3/4 inches long, 38-1/4 inches high.
e. Overall height of assembly when ice flaker is mounted onto the frame shall not exceed 81 inches high.
2.2.2. Basis-of-Design Product: IMI Cornelius, 1-800-238-3600 or www.cornelius.com.
a. Flaker Ice Maker Model WCF-1101A.
b. Storage Bin Model B300 SS.
c. Frame Model F300 FS.
d. Chute, Adapter.
2.2.3. Basis-of-Design Product: Everpure, Inc. 1-800-323-7873 or www.everpure.com.
a. In-Line Water Filter, Model EV9324-01, Insurice Single-I 2000 System.
b. I 2000 Replacement Filter Cartridge, Model EV9612-21.
2.3 ITEM 1B10-B: FREEZER, REACH-IN, 79 CUBIC FEET
2.3.1. Salient Characteristics:
a. Cabinet exterior, including front, one piece sides, louver assembly, and three doors constructed of heavy gauge stainless steel. Cabinet interior and door liners are constructed of anodized aluminum. Exterior cabinet top, back and bottom are constructed of heavy gauge aluminized steel.
b. Top mounted, self-contained, balanced refrigeration system located behind a one piece louver assembly.
c. Plenum effect blower coil, large, high humidity evaporator coil located outside the food zone and a top mounted non-electric condensate evaporator.
d. Automatic non-electric condensate evaporator. No plumbing required to dispose of condensation/defrost water.
e. Automatic preset time activated electric defrost.
f. Digital thermometer and temperature controls. Standard operating temperature: 0 to -5 degrees F.
g. Replaceable vinyl magnetic door gaskets with anti-condensate heaters located behind each door opening.
h. Insulation: Cabinet and doors contain high density, non-CFC, foamed-in-place polyurethane insulation.
i. Full length doors are equipped with removable plug cylinder locks and guaranteed for life cam-lift, gravity action, self-closing metal, glide hinges with stay open feature at 120 degrees. Door handle is mounted horizontally over recess in door which limits protrusion from door face into aisle ways.
j. Interior lighting controlled by opening and closing doors.
k. Adjustable 6-inch high stainless steel legs.
l. Capacity: 79 cubic feet.
m. Cabinet approximate overall dimensions:
(1) 86 inches long.
(2) 35 inches deep.
(3) 83 inches high on 6-inch legs.
n. Electrical:
(1) 4-wire 208-230/115 volts, 60 hertz, single phase. Both voltages are required.
(2) Full load amperes: 11.0.
(3) Wattage: 1830.
(4) Equipped with one 9-foot cord and NEMA L14-20P plug.
o. Refrigeration Data:
(1) Refrigerant: R-404A.
(2) BTU/HR H.P.: 5220 (1 HP).
2.3.2. Accessories:
a. Provide one full door section with chrome plated steel rod type slide assemblies to support up to thirty-eight 18-inch by 26-inch sheet pans. This door section is the left door when facing the unit.
b. Provide other two full door sections with 18 gauge stainless steel adjustable angle type shelf brackets for full height of each door section on minimum 3-inch centers to support 18-inch by 26-inch sheet pans.
c. Provide 12 stainless steel wire shelves with shelf clips.
2.3.3. Basis-of-Design Product: Traulsen & Co., Inc.. (800) 825-8220 or www.traulsen.com.
a. A Series 3-Section Full Length Door Model ALT332WUT-FHS.
b. No. 4.Tray Slide.
c. No. 2 Tray Slide.
d. Stainless steel shelves.
PART 3 - EXECUTION
3.1 INSPECTION
Check that surfaces to which work will be secured are sound and free of irregularities interfering with installation. Do not begin installation until unsatisfactory conditions have been corrected.
3.2 PREPARATION
3.2.1. General
a. Obtain dimensions from the site affecting work of this Section.
b. Ensure that roughed-in openings, built-in anchorage, and reinforcing required for proper installation of work of this Section are correctly sized, installed and located.
c. Obtain electrical and mechanical service characteristics and rough-in locations from site.
3.3 INSTALLATION
3.3.1. General
a. Installation of equipment shall be in accordance with NSF Manual On Sanitation Aspects of Food Service Equipment, as applicable.
b. Install items in accordance with manufacturer's instructions and installation procedures. Supervision shall be performed by workers skilled and familiar with installation of the equipment specified.
c. Set units plumb, square and true, securely anchored to building structure.
d. Insulate items to prevent electrolysis between dissimilar metals.
e. Seal spaces between built-in equipment, walls and columns with preformed foam sealants specified in Division 7 Section “Joint Sealants,” shim level and rigid, use proper type anchoring devices for materials encountered and usage expected.
f. Cut, fit and patch; coordinate with work of other Sections involved.
g. Cut and drill tops, backs, sides and bottoms for service outlets and fixtures. Install fixtures and fittings. Make connections to services.
h. Sequence installation and erection to ensure that mechanical and electrical connections are effected.
3.4 ADJUSTING AND CLEANING
3.4.1. General
a. Adjust doors, drawers, hardware fixtures, and other moving and operating parts to function smoothly and correctly.
b. Replace damaged items with new material.
c. On completion of installation, touch up all marred or abraded finished surfaces.
d. Clean equipment cases, counters, shelves, glass, legs, hardware, fittings and fixtures. Wipe down surfaces to remove fingerprints and markings and leave in clean condition.
END OF SECTION
<insert project name and location>
June 2010
SEAFOOD DEPARTMENT EQUIPMENT
11106 - 1