SECTION COOKING EQUIPMENT

Transcription

1 SECTION COOKING EQUIPMENT PART 1 GENERAL 1.01 SUMMARY A. Related Sections: Custom Fabricated Equipment Utility Distribution Systems. 3. Division 15 - Water supply, drainage, gas, and related piping. 4. Division 16 - Electrical connections REFERENCES: A. National Sanitation Foundation (NSF). B. Underwriters Laboratories Listing (UL). C. National Electrical Manufacturers Association (NEMA) SUBMITTALS A. Submit manufacturer's name, descriptive data, mechanical connections required, and other information necessary for review of standard manufactured articles and equipment before starting work. B. Shop Drawings: 1. Dimensioned plans prepared in minimum 1/4" scale. 2. Include accurately dimensioned details and locations of any special wall openings required by items of equipment extending through walls. 3. Include plans, elevations and sections, all dimensioned and suitable to be used for actual construction of items specified QUALITY ASSURANCE A. Source Quality Control: 1. Manufacturer: Provide equipment manufactured by one manufacturer except where otherwise noted, uniform throughout as to method and type of construction used. 2. Nameplates: Project No. SPECIFICATION GUIDELINES

2 a. Identify model and manufacturer with appropriate nameplates. b. Show electrical characteristics on appropriate nameplates PROJECT CONDITIONS A. Existing equipment designated to be removed from the project site shall be disconnected, packed, and delivered to a Board designated location within Miami-Dade County, Florida, before starting the Work. PART 2 PRODUCTS NOTE TO SPECIFIER: Equipment is subject to change. The A/E shall verify current equipment selection with M-DCPS Food and Nutrition EQUIPMENT A. School Food Service Equipment: NOTE TO SPECIFIER: Provide 2 following convection ovens at each elementary school, 3 at each middle school, and 4 at each high school. 1. Item No., Two Stack Convection Oven: each. a. Blodgett Model Zephaire G or accepted equivalent, with porcelain steel liners, stainless steel doors with glass panels and stainless steel front, left side, right side, top and back panels (each stack 55,000 BTU, 120/60/1PH, 1/3 HP, 9.0 amps). b. Flexible utility connectors furnished with UDS Item No.. 2. Item No., Convection Steamer: One each. a. Cleveland Range Model 24-CGM-200 or Market Forge Co. 3500M36G300A, with finishes and accessories standard to manufacturer. 125,000 BTU, 115/60/1PH, 1/4" cw, 1-1/2" drain, 25 watts per compartment, 50 watts boiler controls. b. Filtration System: 3/8" FPT inlet, 1/2" MPT outlet, up to 1.5 service flow rate, pressure range 20 to 125 psi, NSF certified. Kleensteam by Everpure, Project No. SPECIFICATION GUIDELINES

3 Westmony, IL., or accepted equivalent. c. Flexible utility connectors furnished with UDS Item No.. 3. Item No., Tilting Steam Jacketed Kettle: 2 each. a. Cleveland Model KGL-40-T or Groen DH-40, stainless steel unit, gas fired complete with hot and cold water, swing spout, kettle brush kit, counter balanced spring assisted hinged domed stainless steel kettle cover, elevator type pan support, 2" tangent draw-off with a drain strainer, detachable pan carrier, other trim fittings and other devices standard to the manufacturer necessary for complete operation (100,000 BTU). NOTE TO SPECIFIER: In the following paragraph 4, use of the tilting/braising pan in place of 1 tilting kettle will be determined by M-DCPS Food and Nutrition and the A/E on a per project basis. 4. Item No., Tilting/Braising Pan, 1 each. a. Cleveland Model SGL-30-T4 or accepted equivalent, gas fired, 30 gallon capacity, food strainer for pouring spout, s/s clad cooking surface guaranteed against warping, s/s construction, easy to clean, adjustable thermostat control with range of 100 degrees F to 425 degrees F. Separate main power on/off switch, hot/cold mounted faucet with swing spout, tangent draw-off value for draining. NOTE TO SPECIFIER: In the following paragraph 5, the particular model of deep fry combination with fryer drain cabinet will be determined by M-DCPS Food and Nutrition and the A/E on a per project basis and only used at high schools. 5. Item No., Deep Fry Combination with Fryer Drain Cabinet and Built-In Filter System: a. By Dean, Frymaster, or Keating, with inset frypot covers, one set of heavy duty casters, and with filter unit on right side (120,000 BTU per pot) (120/60 PH.). Project No. SPECIFICATION GUIDELINES

4 6. Item No., Electric Heavy Duty Expando Range: One each. a. Toastmaster Model #RA 12x4 or accepted equivalent, with polished stainless steel cabinet base, 6" stainless steel legs with adjustable bullet feet, and hinged door with magnetic latch. NOTE TO SPECIFIER: Verify Food Lab equipment with M-DCPS Department of Applied Technology. B. Foods Lab Commercial Cooking Center Equipment: 1. Item No., Convection Oven: a. Market Forge Model 4200, or accepted equivalent, with 4 stainless steel feet for mounting on top of Item No. (208/60/3PH, 5 KW). 2. Item No., Deep Fat Fryer: a. Wells "Spacesaver" Model F049, or accepted equivalent, with adjustable legs for mounting on top of Item No. (208/60/1PH, 4.5 KW). 3. Item No., Griddle: a. Wells "Powerline" Model G-13, or accepted equivalent, with adjustable legs for mounting on Item No. (208/60/3PH, 9KW). 4. Item No., Convection Steam Cooker: a. Market Forge "Ultra Steam" Model 9200 CTE, or accepted equivalent, with In-line Water Conditioner and with 4" legs for mounting on top of Item No. (9 KW, 208/60/3PH). Project No. SPECIFICATION GUIDELINES

5 PART 3 EXECUTION 3.01 INSPECTION A. Do not proceed with the work of this section until conditions detrimental to the proper and timely completion of the work have been corrected in an acceptable manner INSTALLATION A. Deliver equipment to job site, uncrate, or unpack and set in place ready for connection to utilities. B. Install flexible connectors furnished with Section Utility Distribution and Canopy Ventilation System. END OF SECTION Project No. SPECIFICATION GUIDELINES