DESIGN A/E NOTE - GUIDE SPECIFICATION CONVENTIONS

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Rev 19JUN09 j:\Projects\Active\com-deca_design_criteria_revisions-04071\Guide Specifications\TJG Innformation

SECTION 11101

BAKERY EQUIPMENT

PART 1 - GENERAL

1.1SUMMARY

1.1.1.Section Includes

  1. 1B10-A Freezer, Reach-In, 52 Cubic Feet
  2. 1B10-B Freezer, Reach-In, 79 Cubic Feet
  3. 1B11-B Refrigerator Reach-In, 79 Cubic Feet
  4. 1B12-A Oven, Rotary, Roll-In, Single Rack, Electric
  5. 1B12-B Oven, Rotary, Roll-In, Single Rack, Gas
  6. 1B13-A Oven, Rotary, Roll-In, Double Rack, Electric
  7. 1B15 Oven, Mini-Rotary With Proofing Cabinet
  8. 1B20-A Proofer, Roll-In.
  9. 1B20-B Proofer, Roll-In, Two-Door
  10. 1B22-B Retarder, Roll-In, Two-Door
  11. 1B28 Refrigerated Self-Service Case with Cake Decorator Station
  12. 1B29-A Self-Service Non-Refrigerated Bakery Display Case
  13. 1B29-B Self-Service Non-Refrigerated Bakery Display Case
  14. 1B30-A Self-Service Refrigerated Bakery Display Case
  15. 1B30-B Self-Service Refrigerated Bakery Display Case
  16. 1B30-C Self-Service Refrigerated Bakery Display Case
  17. 4S/PPM Stand-Alone Scale/Printer
  18. 3-4HW1 Hand Wrapper, One Roll, Table Model

1.1.2.Equipment specified in Division 10 Section “Queuing Systems.”

  1. 3-2D04 Digital Take-A-Number System.

1.1.3.Equipment Specified in Division 15 Section “Product Refrigeration System.”

  1. 1B02 Bakery Display, Non-Refrigerated, Clerk-Service.
  2. 1B06 Case, Bakery, Refrigerated, Clerk-Service.
  3. 1B08 Remote, Case, Frozen Food, Multi-Deck, w/Glass Doors.

1.1.4.Equipment Specified in Division 15 Section “Plumbing Fixtures” and as indicated on drawings.

  1. 4S03 Sink, 3-Compartment, Stainless Steel.
  2. 4S00 HandWash Sink.

1.2SUBMITTALS

1.2.1.Product Data

For each item of equipment required, including the manufacturer's standard details and installation and maintenance instructions.

  1. Manufacturer's standard commercial warranty.
  2. Operating instructions.
  3. Specifications and parts manual.
  4. Underwriters Laboratories (UL), Inc., listing.
  5. National Sanitation Foundation (NSF) approval or acceptance.

1.2.2.Submittal List

ReferenceSubmittal ItemQuantityAction

1.2.1Product DataXR

XSubmit quantity specified in Division 1 Section “Administrative Requirements.”

RReview each submittal, mark to indicate action taken, and return.

1.3QUALITY ASSURANCE

Installer Qualifications: Engage an experienced installer to perform work of this Section who is an authorized representative of the bakery equipment manufacturer, who has specialized in installing bakery department equipment, who has completed installations similar in design and extent to that indicated for this Project, and who has a record of successful inservice performance.

PART 2 - PRODUCTS

2.1MANUFACTURERS

BasisofDesign Products: To establish the significant qualities related to type, function, dimension, inservice 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.

2.2ITEM 1B10-A: FREEZER, REACH-IN, 52 CUBIC FEET

2.2.1.Salient Characteristics:

  1. Cabinet exterior, including front, one piece sides, louver assembly, and doors constructed of heavy gauge stainless steel with #4 finish. Cabinet interior and door liners are constructed of anodized aluminum. Exterior cabinet top, back and bottom are constructed of heavy gauge aluminized steel.
  2. Top mounted, self-contained, balanced refrigeration system located behind a one piece louver assembly.
  3. Plenum effect blower coil, large, high humidity evaporator coil located outside the food zone and a top mounted non-electric condensate evaporator.
  4. Automatic non-electric condensate evaporator. No plumbing required to dispose of condensation/defrost water.
  5. Automatic preset time activated electric defrost.
  6. Digital thermometer and temperature controls. Standard operating temperature: 0 to -5 degrees F.
  7. Replaceable vinyl magnetic door gaskets with anti-condensate heaters located behind each door opening.
  8. Insulation: Cabinet and doors contain high density, non-CFC, foamed-in-place polyurethane insulation.
  9. 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.
  10. Interior lighting controlled by opening and closing doors.
  11. Adjustable 6-inch high stainless steel legs.
  12. Capacity: 52 cubic feet.
  13. Cabinet approximate overall dimensions:

(1)58 inches long.

(2)35 inches deep.

(3)83 inches high on 6-inch legs.

  1. Electrical:

(1)3-wire 115 volts, 60 hertz, single phase.

(2)Full load amperes: 14.9.

(3)Equipped with one 9-foot cord and NEMA 5-20P plug.

  1. Refrigeration Data:

(1)Refrigerant: R-404A.

(2)BTU/HR H.P.: 3790 (3/4 HP).

2.2.2.Accessories:

  1. 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.
  2. Provide other full door section 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.
  3. Provide 12 stainless steel wire shelves with shelf clips.

2.2.3.Basis-of-Design Product: Traulsen & Co., Inc.. (800) 825-8220 or

  1. A Series 2-Section Full Length Door Model ALT232WUT-FHS. (Energy Star Listed)
  2. No. 4.Tray Slide.
  3. No. 2 Tray Slide.
  4. Stainless steel shelves.

2.3ITEM 1B10-B: FREEZER, REACH-IN, 79 CUBIC FEET

2.3.1.Salient Characteristics:

  1. Cabinet exterior, including front, one piece sides, louver assembly, and three doors constructed of heavy gauge stainless steel with #4 finish. Cabinet interior and door liners are constructed of anodized aluminum. Exterior cabinet top, back and bottom are constructed of heavy gauge aluminized steel.
  2. Top mounted, self-contained, balanced refrigeration system located behind a one piece louver assembly.
  3. Plenum effect blower coil, large, high humidity evaporator coil located outside the food zone and a top mounted non-electric condensate evaporator.
  4. Automatic non-electric condensate evaporator. No plumbing required to dispose of condensation/defrost water.
  5. Automatic preset time activated electric defrost.
  6. Digital thermometer and temperature controls. Standard operating temperature: 0 to -5 degrees F.
  7. Replaceable vinyl magnetic door gaskets with anti-condensate heaters located behind each door opening.
  8. Insulation: Cabinet and doors contain high density, non-CFC, foamed-in-place polyurethane insulation.
  9. 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.
  10. Interior lighting controlled by opening and closing doors.
  11. Adjustable 6-inch high stainless steel legs.
  12. Capacity: 79 cubic feet.
  13. Cabinet approximate overall dimensions:

(1)86 inches long.

(2)35 inches deep.

(3)83 inches high on 6-inch legs.

  1. Electrical:

(1)4-wire 208-230/115 volts, 60 hertz, single phase. Both voltages are required3-wire 115 volts, 60 hertz, single phase.

(2)Full load amperes: 11.010.816.0.

(3)Wattage: 1830.

(4)Equipped with one 9-foot cord and NEMA L145-20P plug.

  1. Refrigeration Data:

(1)Refrigerant: R-404A.

(2)BTU/HR H.P.: 52204710 (1 HP).

2.3.2.Accessories:

  1. 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.
  2. 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.
  3. Provide 12 stainless steel wire shelves with shelf clips.

2.3.3.Basis-of-Design Product: Traulsen & Co., Inc.. (800) 825-8220 or

  1. A Series 3-Section Full Length Door Model ALT332WUT-FHS.
  2. No. 4.Tray Slide.
  3. No. 2 Tray Slide.
  4. Stainless steel shelves.

2.4ITEM 1B11-B: REFRIGERATOR REACH-IN, 79 CUBIC FEET

2.4.1.Salient Characteristics:

  1. Cabinet exterior, including front, one piece sides, louver assembly, and three doors constructed of heavy gauge stainless steel with #4 finish. Cabinet interior and door liners are constructed of anodized aluminum. Exterior cabinet top, back and bottom are constructed of heavy gauge aluminized steel.
  2. Top mounted, self-contained, balanced refrigeration system located behind a one piece louver assembly.
  3. Plenum effect blower coil, large, high humidity evaporator coil located outside the food zone and a top mounted non-electric condensate evaporator.
  4. Automatic non-electric condensate evaporator. No plumbing required to dispose of condensation/defrost water.
  5. Digital thermometer and temperature controls. Standard operating temperature: 34 to 38 degrees F.
  6. Replaceable vinyl magnetic door gaskets with anti-condensate heaters located behind each door opening.
  7. Insulation: Cabinet and doors contain high density, non-CFC, foamed-in-place polyurethane insulation.
  8. 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.
  9. Interior lighting controlled by opening and closing doors.
  10. Adjustable 6-inch high stainless steel legs.
  11. Capacity: 79 cubic feet.
  12. Cabinet approximate overall dimensions:

(1)86 inches long.

(2)35 inches deep.

(3)83 inches high on 6-inch legs.

  1. Electrical:

(1)115 volts, 60 hertz, single phase.

(2)Full load amperes: 10.911.8.

(3)Wattage: 878.

(4)Equipped with one 9-foot cord and NEMA 5-15P plug.

  1. Refrigeration Data:

(1)Refrigerant: R-134a.

(2)BTU/HR H.P.:4200 ( 1/2 HP)4900 (3/4 HP).

2.4.2.Accessories:

  1. 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.
  2. Provide other two full door sections with 18 gauge stainless steel 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.
  3. Provide 12 stainless steel wire shelves with shelf clips.

2.4.3.Basis-of-Design Product: Traulsen & Co., Inc.. (800) 825-8220 or

  1. A Series 3-Section Full Length Door Model AHT332WUT-FHS.
  2. No. 4.Tray Slide.
  3. No. 2 Tray Slide.
  4. Stainless steel shelves.

2.5ITEM 1B12-A OVEN, ROTARY, ROLL-IN, SINGLE RACK, ELECTRIC.

2.5.1.Salient Characteristics:

  1. Electric operated.
  2. Capacity: One single full-size baking rack.
  3. Self-contained cast spherical steam system.
  4. Stainless steel interior and exterior.
  5. Flush stainless steel floor panel with extender kit.
  6. Integral hood with grease filters complying with NFPA 96 for Type I (grease) installation.
  7. Provide with a digital, programmable control system which incorporates: minimum of 99 menus.
  8. Automatic Damper controls.
  9. Single point vent connection with collar designed for connection to 8-inch diameter duct. Hood is fully welded with grease trough, drain cup, and UL classified grease filters. Chamber vents are factory ducted to the integral hood (690 cfm required). Refer to Division 15 for duct and roof mounted exhaust fan. Interlock exhaust fan control signal to oven control.
  10. Rack lift rotation system.
  11. Door: Positive latching door lock with heavy-duty door hinges and wide viewing glass with triple-pane glass for reduced heat loss and cooler working area in front of oven.
  12. Electrical (two supplies required):

(1)Control:

(a)120 volts, 60 hertz, single phase.

(b)20 amp dedicated circuit.

(2)Heating Element:

(a)440-480 volts, 60 hertz, three phase.

(b)40.2-43 amps.

(3)Heating Circuit: 28.7-34.2 kW.

(4)Blower Motor: 1-1/2 HPHood Vent:

(a)8-inch diameter connection coller.

(b)Minimum 690 cfm required with 0.6 w.c. static pressure drop through hood.

(c)Oven provided relay with 10.0 amp ½ H.P. at 120 volts output for fan operation.

  1. Plumbing:

(1)Water- ½ inch NPT. Cold water at 30 psi minimum at 33.0 GPM flow rate.

(2)Drain – Choose either front or rear drain, and plug the drain connection that is not used. Route to air-gap drain as indicated on drawings.

  1. Approximate Dimensions:

(1)55 inches wide.

(2)51 inches deep (without hood or drain fittings).

(3)104 inches high.

2.5.2.Accessories:

  1. Stainless steel floor extender kit.
  2. Oven Racks: Aluminum side load type. Provide two single roll-in racks with oven ready casters.
  3. Rack Capacity: Single rack holds twenty 18-inch by 26-inch sheet pans with 3-inch spacing.

2.5.3.Basis-of-Design Product: Hobart Corporation. (888) 4HOBART or Manufacturing. (800) 333-7447 or

  1. Oven: HBA1EOV500E1.
  2. Single Oven Rack: BXSSA-20B2BXSSA-20B1

2.6ITEM 1B12-B: OVEN, ROTARY, ROLL-IN, SINGLE RACK, GAS.

2.6.1.Salient Characteristics:

  1. Gas operated.
  2. Capacity: One single full-size baking rack.
  3. Self-contained cast spherical steam system.
  4. In-shot burner ystem with a heat exchanger consisting of 18 independent high-temperature, stainless steel tubes. In-shot burners will have no moving parts.
  5. Stainless steel interior and exterior.
  6. Flush stainless steel floor panel with extender kit.
  7. Integral hood with single-point exhaust and grease filters complying with NFPA 96 for Type I (grease) installation. Hood is fully welded with grease trough, drain cup, and UL classified grease filters. Refer to Division 15 for duct and roof mounted exhaust fan. Interlock exhaust fan control signal to oven control.
  8. Provide with a digital, programmable control system which incorporates: minimum of 99 menus.
  9. Automatic Damper controls.
  10. Rack lift rotation system.
  11. Field reversible oven door with three panes of glass in the viewing window to ensure a safe-to-the-touch exterior.
  12. Electrical (two supplies required):

(1)Control:

(a)120 volts, 60 hertz, single phase.

(b)20 amp dedicated circuit.

(2)Heating Element:

(a)208-240 volts, 60 hertz, three phase.

(b)2.2 - 2.4amps.

(3)Gas

(a)1” NPT connection

(b)180k BTU/hr @ 5-14” w.c.

(4)Hood Vent:

(a)8-inch diameter connection collar.

(b)Minimum 690 cfm required with 0.6” w.c. static pressure drop through hood.

(c)Oven provided relay with 10.0 amp ½ H.P. at 120 volts output for fan operation.

  1. Plumbing:

(1)Water- ½ inch NPT. Cold water at 30 psi minimum at 3.0 GPM flow rate.

(2)Drain – Choose either front or rear drain, and plug the drain connection that is not used. Route to air-gap drain as indicated on drawings.

  1. Approximate Dimensions:

(1)55 inches wide.

(2)51 inches deep (without hood or drain fittings).

(3)104 inches high.

2.6.2.Accessories:

  1. Stainless steel floor extender kit.
  2. Oven Racks: Aluminum side load type. Provide two single roll-in racks with oven ready casters.
  3. Rack Capacity: Single rack holds twenty 18-inch by 26-inch sheet pans with 3-inch spacing.

2.6.3.Basis-of-Design Product: Baxter Manufacturing. (800) 333-7447 or

  1. Oven: OV500G1.
  2. Single Oven Rack: BXSSA-20B2.

2.7ITEM 1B13-A: OVEN, ROTARY, ROLL-IN, DOUBLE RACK, ELECTRIC

2.7.1.Salient Characteristics:

  1. Electric operated.
  2. Capacity: One full-size double rack or two full-size single racks.
  3. Self-contained cast spherical steam system.
  4. Stainless steel interior and exterior.
  5. Flush stainless steel floor panel with extender kit.
  6. Integral hood with grease filters complying with NFPA 96 for Type I (grease) installation.
  7. Provide with a digital, programmable control system which incorporates: minimum of 99 menus.
  8. Automatic Damper controls.
  9. Single point vent connection with collar designed for connection to 8-inch10-inch diameter duct. Hood is fully welded with grease trough, drain cup, and UL classified grease filters. Chamber vents are factory ducted to the integral hood (750900 cfm required). Refer to Division 15 for duct and roof mounted exhaust fan. Interlock exhaust fan control signal to oven control.
  10. Rack lift rotation system designed to handle loads up to 2,000 lbs.
  11. Door: Positive latching door lock with heavy-duty door hinges and wide viewing glass (21 inches wide by 57.5 inches high) with triple-pane glass for reduced heat loss and cooler working area in front of oven.
  12. Electrical (two supplies required):

(1)Control: