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04/30/18 DESIGN NO.
_____
SECTION 11401
FOOD SERVICE EQUIPMENT FOR WARMING PANTRY
[Note to Specifier (delete) - This section is intended for all

UPK and 3K Center projects including new building as they
typically only have a warming pantry. Use Section 11400 for all
other projects]
PART 1 - GENERAL
1.01 DESCRIPTION OF WORK
A. Provide all Kitchen/Warming Pantry Work indicated on

the Drawings, specified herein and needed for a
complete and proper installation including, but not
limited to the following:
1. All required and specified equipment delivered to

job site, uncrated, assembled and set in proper
area, ready for final connections.
2. All the necessary drilling, punching and cutting

of walls, floors, slabs, and equipment for all
mechanical and electrical connections.
3. After all equipment is installed and tested, clean

thoroughly and polish same.
B. Smallwares (pans, covers, trays, racks etc.) are to be

supplied with certain pieces of equipment. These
items shall be listed on the Smallwares Schedule and
included as part of the Contract.
C. All products/appliances that use potable water for

human consumption must be certified as “lead free” as
defined in the Reduction of Lead in Drinking Water Act
of 2011 (not more than a weighted average of .25%
lead). Regardless of model numbers indicated herein,
provide equivalent models that are “lead free” as
defined in the act. All solder and flux used during
installation of piping associated with the potable
water system designed for human consumption must also
meet the lead-free requirements of the act
1.02 RELATED WORK
A. Provide the following related work specified elsewhere:
NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 1

04/30/18 DESIGN NO._____
1. Electrical service and connections to equipment,

overload protection, wiring between starters when
starters and controls are not integral with the
equipment. Deliver the following items to the
Electrical Subcontractor for installation and
connection to power wiring: Receptacles.
2. Plumbing work and connections, including fittings

which are not an integral part of the equipment,
except as otherwise specified in this Section.
Plumbing trim shall be delivered to Plumbing
Subcontractor for installation and connection to
piping.
3. Wall supports or blocking required for mounting of

wall hung equipment.
4. Concrete, masonry, floor slab depressions and

miscellaneous metals, except as otherwise
specified in this Section.
5. Acid wash and seal the quarry tile floor in

accordance to Section 09310: Ceramic Tile prior to
the installation of any of the equipment.
B. Related Sections include the following:
1. Division 3 Section Cast-in-Place Concrete for the

following: equipment bases, requirements for slab
depressions, etc.
2. Division 9 Section Ceramic Tile for washing and

sealing the quarry tile floor finishes.
3. Division 15 Sections for supply and exhaust fans;

exhaust ductwork; service roughing-ins; drain
traps; atmospheric vents; valves, pipes, and
fittings; and other materials required to complete
kitchen equipment installation including final
connections.
4. Division 16 Sections wiring, disconnect switches,

and other electrical materials required to
complete kitchen equipment installation including
final connections.
1.03 REFERENCES

04/30/18 DESIGN NO._____
A. New York City Construction Codes, latest edition and

Rules and Regulations of NYC Department of Buildings.
1.04 SUBMITTALS
A. Refer to Division 1 for the submittals general

requirements. The following paragraphs supplement the
requirements of Division 1.
B. Product Data
1. Submit Drawings showing the arrangement of the

equipment, mechanical and electrical services
required and consisting of the following:
Note: Reproduction or enlargement of Contract

Drawings is not acceptable.
a. Drawings showing layout with item numbers

keyed to the Equipment Schedule, service
roughing-in details, accurate dimensions, all
utility connections, drains, depressions,
exhaust openings and partitions, produced in
1/4"=1'-0" scale if CAD drawn, 1/2"=1'-0"
scale if hand drawn. Dimensions shall be
taken from finished walls and columns and
shall include all electrical and plumbing
floor "stub-up", "out of wall" and "branch to
connection (BTC)" notations for use in the
field. Dimensions shall include height of
all connections above finished floor.
b. Schedule of Equipment and Connections: A

schedule similar to that shown on the
Contract Drawings indicating Item Number,
Quantity, Description, Rough-In Data, MEA
Number and Remarks or Approved Agency
Certification listed and/or label.
c. Wiring Diagrams: Details of wiring for power,

signal, and control systems and differentiate
between manufacturer-installed and field-
installed wiring.

04/30/18 DESIGN NO._____
d. Piping Diagrams: Details of piping systems

and differentiate between manufacturer-
installed and field-installed piping.
2. Submit bound and covered booklets containing

manufacturers' standard specification sheets and
installation instructions for each item, all as a
package. Partial submission will not be accepted.
The specification sheets shall include catalog
cut, size, details as to the construction, utility
service connections for water, drainage and power,
include roughing-in dimensions and an illustration
or photograph. A corresponding cover sheet shall
precede each specification sheet. Each cover
sheet shall include the item description, item
number keyed to the plans, manufacturer's name and
model number(s), required utility loads,
connection sizes, options, accessories and
components.
Cover sheets for custom fabricated equipment shall
include the item description, item number keyed to
the plans, required utility loads, connection
sizes, options, accessories and components.
C. Shop Drawings
1. Typical details for all fabricated equipment shall

include fully detailed plans, elevations,
sections, roughing-in dimensions, fabrication
details, all (utility, etc.) service requirements,
and attachments to other work and shall be drawn
in 3/4"=1'-0" scale. Isometric details of Custom
Fabricated Equipment will not be acceptable unless
they are similar to ones already found on the
Drawings.
D. Coordination Drawings
1. Indicate locations of equipment and connections to

utilities. Key equipment using same designations
as indicated on Contract Drawings. Include plans
and elevations; details of support for equipment,
details of concrete and/or masonry bases, details
of floor depressions etc., and utility service
characteristics. Indicate field measurements on
Coordination Drawings.

04/30/18 DESIGN NO._____
2. Coordination Drawing Scale: 1/4”=1’-0”.
E. Submit, for approval, any color or finish proposed to

be used, except where the color or finish is
specifically detailed in the Specifications and/or
Drawings.
F. Certifications
1. Certification and listing by an Approved

Agency in accordance with NYC Dept. of Buildings
rules, indicating that the materials and
assemblies as regulated by the NYC Building Code
are acceptable for the intended use. When test
methods are stipulated in the NYC Building Code,
the tests utilized shall be stated in the
Certification. Prior MEA approvals are acceptable
for materials and assemblies conforming to current
Code requirements.
2. Provide manufacturer’s certification that all

appliances that use potable water for human
consumption (such as the coffee maker, ice makers)
provided meet the requirements of the Reduction of
Lead in Drinking Water Act effective Jan 4, 2014.
G. Operation and Maintenance Data: For kitchen equipment

to include in emergency and normal operation,
maintenance manuals: Four (4) complete printed copies
shall be furnished to the Authority. Submit the
manufacturer written warranty with the maintenance
manual. This information shall be submitted in the
following manner for initial review:
1. A covered bound booklet containing Manufacturer's

current printed Installation/Operation/Maintenance
/Warranty/Emergency/Parts manuals including spare
part lists (include all accessories, components,
faucets, etc.). Each manual shall be clearly
labeled with their respective item number
designation as specified.
2. Booklet shall include a Table of Contents listing

each equipment item included within the booklet,
complete with corresponding item number keyed to
the Equipment Schedule, quantity, description

04/30/18 DESIGN NO._____
(product data, shop drawing) wiring diagram, and

serial numbers.
Booklet shall also include a list of factory

authorized service agencies including their
addresses and telephone numbers. This listing
shall include the local factory authorized service
agency for all equipment included within the
booklet, whom the Authority and/or New York City
Department of Education Office of School Food (OSF)
may call for service during the guarantee period.
Such service shall include parts, labor, traveling
time and other expenses. Such services shall not
be at the expense of the Authority. Coordinate
with Division 1 Section on guarantees, warranties,
bonds and maintenance contracts.
H. Submit a detailed inventory of all Smallwares provided

by the Kitchen Equipment Subcontractor.
I. Submit, for approval, any color or finish proposed to

be used, except where the color or finish is
specifically detailed in the Specifications and/or
Drawings.
J. The General Contractor and Kitchen Equipment

Subcontractor shall provide each a schedule of testing
and coordinate reporting of the results.
1.05 QUALITY ASSURANCE
A. Manufacturer Qualifications: Firms engaged in

manufacture of food service equipment of types,
capacities, and sizes specified, whose products have
been in satisfactory service not less than 5 years.
B. Installer Qualifications: Kitchen Equipment

Subcontractor with at least five (5) years
installation experience with projects of a scope and
size similar to that required for this Project.
C. Codes and Standards: comply with the following:
1. American Society of Testing and Materials (ASTM).
2. National Electrical Manufacturers Association

(NEMA).

04/30/18 DESIGN NO._____
3. National Associations of Food Equipment

Manufacturers (NAFEM).
4. Underwriters Laboratories, Inc. (UL):
a. UL Certification: Provide electric equipment

and components that are evaluated by UL for
fire, electric shock, and casualty hazards
according to applicable safety standards and
that are UL certified for compliance and
labeled for intended use.
b. UL Labels: on electrical components and

assemblies, provide either UL labeled
products or, where no labeling service is
available, “recognized markings” to indicate
listing in the UL “recognized component
index”.
5. International Mechanical Code (IMC).
6. National Sanitation Foundation (NSF) Standards:

Provide equipment that bears NSF Certification
Mark or UL Classification Mark certifying
compliance with applicable NSF/ANSI standards.
7. ANSI Standards: For electric powered appliances

and for plumbing fittings including vacuum
breakers and air gaps.
8. NFPA Codes:
NFPA 70- National Electrical Code.
9. Health Code: in accordance with NYC Health

Department applicable regulations and all New York
State Safety and Health Laws.
10. ASHRAE Compliance: mechanical refrigeration systems

complying with the American Society of Heating,
Refrigerating and Air-Conditioning Engineers ASHRAE
15: Safety Code for Mechanical Refrigeration.
11. SMACNA Standard: Fabricate food service equipment

to comply with the Sheet Metal and Air Conditioning
Contractors National Association's (SMACNA)

04/30/18 DESIGN NO._____
"Kitchen Equipment Fabrication Guidelines," unless

otherwise indicated.
12. All the Federal, New York City and State Codes and
Regulations.
13. All equipment, accessories, and methods of

installation shall be in accordance with OSHA
(Occupational Safety and Health Administration)
requirements.
14. Reduction of Lead in Drinking Water Act: Beginning

on January 4, 2014, a federal law known as
“Reduction of Lead in Drinking Water Act” took
effect. This law requires that products must
conform to” lead free” criteria level whenever
products are employed for delivery of potable
water for human consumption.
a. The law makes it unlawful for any person,

including a contractor, to introduce into
commerce any pipe, pipe fitting, plumbing
fixture, faucet that is not lead free.
1) “Lead free” content is intended to mean

not more than 0.2% lead when applied in
connection to solder and flux and not
more than 0.25 percent of the weighted
average of lead when used with respect
to the wetted surfaces of pipes, pipe
fittings, plumbing fixtures and faucets.
2) The section of the federal act that

applies to solder and flux, 0.2% lead
content, went into effect back in August
of 1998; and for the most part soldering
product being sold in today’s market
complies with the law.
3) The requirement for .25% weighted

average of lead when applied to the
wetted surfaces of pipes, pipe fittings,
plumbing fixtures and faucet is the new
section of the law that requires special
attention from a contractor.

04/30/18 DESIGN NO._____
b. To ensure compliance with “Reduction of Lead

in Drinking Water Act”, a procedure for
determining lead content was developed. The
calculation procedure works as follows:
1) “For each wetted component, the

percentage of lead in the component
shall be multiplied by the ratio of the
wetted surface area of that component to
the total wetted surface area of the
entire product to arrive at the weighted
percentage of lead of the component. The
weighted percentage of lead of each
wetted component shall be added
together, and the sum of these weighted
percentages shall constitute the
weighted average lead content of the
product. The lead content of the
material used to produce wetted
components shall be used to determine
compliance with paragraph (1)(B)
[Paragraph 1B Describes 0.25%
Requirement For 0.25 % Lead Content]”
2) As an alternative to implementing the

lead content calculation, the contractor
may choose to demonstrate compliance
with the act by requiring from
manufacturer documentation certifying
that products are lead free based on
either calculation or tests or third
party certification.
15. Balance of codes and standards shall be as set

forth elsewhere in these overall technical
Specifications.
D. Refrigeration System (s) shall utilize refrigerants only

approved by the Federal Government EPA (Clean Air Act
Amendments of 1990) and the Montreal Protocol. All
refrigerant shall be environmental friendly (CFC and
HCFC free). For systems containing 0.5 lbs or more of
refrigerant only HFC refrigerants are acceptable.
1.06 DELIVERY, STORAGE, AND HANDLING

04/30/18 DESIGN NO._____
A. Deliver food service equipment as factory-assembled

units with protective crating and covering.
B. Store food service equipment in original containers,

and in location to provide adequate protection while
not interfering with other construction operations.
C. Handle food service equipment carefully to avoid damage

to components, enclosures, and finish. Do not install
damaged food service equipment; replace and return
damaged components to equipment manufacturer.
1.07 REQUIREMENTS AND RESTRICTIONS
A. Electrical
1. Provide electrical plugs and cords. Electrical

shall make all the connections to all the outlets.
2. Provide all motors with thermal overload

protection and magnetic starters with reset
buttons. Provide disconnect switches and all
other items and accessories.
3. Verify all services relative to electrical current

availability. Notify immediately the respective
trade of any changes in location of utility
connections.
4. All electrical connections and raceways on

equipment in wet areas shall be waterproof liquid-
type flexible conduit.
5. Lighting fixtures integral with equipment shall be

fitted with approved shatter shields.
6. In case of surface mounted switches, waterproof

hubs shall be used.
7. Electrically heated equipment shall be internally

wired with fire-retardant insulated wire to a
thermostatic control, on-off switch, and a red
neon light indicator in a terminal box with
removal access panel.

04/30/18 DESIGN NO._____
8. Where rigid steel conduit is provided, it shall be

zinc-coated where unexposed, and chrome-plated
where exposed.
9. Provide Ground Fault Circuit Interrupter (GFCI)

receptacles. All receptacles shall be as
specified and provided with stainless steel
faceplate.
B. Plumbing
1. Exposed plumbing, piping, fittings and valves

shall be chrome plated. Provide copper or brass
where not exposed. Provide threaded fittings (no
slip joints).
2. Provide vacuum breakers where required by

governing regulations, including but not limited
to locations where water outlets are equipped for
hose attachment and all other required items and
accessories.
C. All drawers, cabinets, and doors shall be equipped with

locks, keyed alike unless otherwise directed.
D. Review the electrical, plumbing, and ventilating

Drawings to determine the proper electrical, plumbing
and ventilating characteristics of the equipment
specified. If a product other than that specified in
the Equipment Schedule is submitted for approval,
include electric power, plumbing and ventilating
requirement data. Where proposed equipment exceeds
the power requirement of the specified equipment, pay
any additional cost due to necessary increase in
branch circuit and feeder sizes, circuit breaker
sizes, etc., provided under Electrical Work. Pay also
any additional cost due to necessary changes to the
mechanical work (Plumbing and HVAC).
E. Basis-of-Design Product: The design for the food

service equipment is based on the product listed on
the Equipment Schedule. Drawings indicate sizes,
profiles, dimensions, and other characteristics that
are based on the product specified on the Equipment
Schedule. Subject to compliance with requirements,
provide either the named product or a comparable
product by the other manufacturer models specified.

04/30/18 DESIGN NO._____
Where proposed equipment differs from the listed

equipment, Kitchen Equipment Subcontractor shall pay
all the additional cost necessary to make the changes
with regard to sizes, locations, utilities and all
other required details. Deviations shall be
substituted for approval provided basic requirements
are met and no major rearrangement of service to the
equipment is required to affect the proposed
alteration. These deviations shall be made without
expense to and approved by the Authority.
F. Verify dimensions of equipment installation areas by

field measurements before ordering equipment and shop
fabrication of items. Verify actual dimensions of
construction contiguous with foodservice equipment by
field measurements before fabrication. Indicate field
measurements on Shop and Coordination Drawings.
Coordinate to ensure that actual dimensions correspond
to established dimensions. Assume complete
responsibility for accuracy.
G. All equipment shall be provided with brass or non-

ferrous plates or tags. Tags or plates content: model
and serial numbers. Minimum letter and numeral sizes
shall be 1/4” high. Locate equipment tags or plates
where accessible and visible. The location of the tags
or plates shall be included in the submittal.
1.08 COORDINATION
A. Coordinate equipment layout and installation with other

work, including lighting fixtures and mechanical
equipment.
B. Coordinate location and requirements of utility service

connections.
C. Coordinate size, location, and requirements of the

following: Overhead equipment supports; equipment
bases; floor depressions; insulated floors; floor areas
with positive slopes to drains; floor sinks and drains
serving foodservice equipment; duct and equipment
supports, and penetrations and all other items and
accessories.
1.09 QUALITY CONTROL

04/30/18 DESIGN NO._____
A. It is the intention of the Project Architect that the

equipment provided herein shall harmonize in color and
finish even though provided by various manufacturers.
Colors and finishes will be selected by the Project

Architect.
1.10 WARRANTY/GUARANTEE
A. All equipment other than the following listed in this

Article shall be guaranteed for a period of one year
from the date of substantial completion
B. Epoxy Coated Dunnage Racks and Wire Shelving: Ten years

minimum warranty against rust and corrosion from the
date of substantial completion.
C. If, at any time within this warranty period, any

equipment that is found to be faulty due to poor
workmanship, inferior or defective materials, replace
said pieces or correct each defective part at no cost
to the Authority and/or the NYC Department of
Education.
PART 2 - PRODUCTS
2.01 LIST OF EQUIPMENT
1. Sink
a. Pot Sink (2 compartments)
3. Sink Agitator - Washer
4. Shelving & Dunnage
a. Wire Shelving (Storage Room)

b. Dunnage Racks - Steel Wire (Dry Area)
5. Tables
a. Work/prep Tables
6. High Pressure Spray Cleaner Power Washer (Hose Reel)
7. Milk Chest

04/30/18 DESIGN NO._____
8. Mobile Pan Rack
9. Hot Cabinet, Electrically Heated, Mobile
10. Smallwares
a. Stainless Steel Pans

b. Stainless Steel Pans Covers
c. Stainless Steel Perforated Pans
d. Sheet Pans 18" x 26"
11. Miscellaneous Equipment
a. Corner Guards
12. Paper Towel Dispenser next to hand sink.
13. Utility carts
2.02 MATERIALS
A. Metals
1. Stainless-Steel: ASTM A240, type as indicated

(Type 304 or 316). Finishes: concealed surfaces:
No. 2; exposed surfaces: No. 3 or 4
2. Carbon-Steel: ASTM A1008, cold-rolled sheets;

commercial quality; with oiled, exposed matte or
powder-coat painted finish.
3. Galvanized Steel: ASTM A653, G90 coating

designation; commercial-quality, cold-rolled steel
that is zinc coated by the hot-dip process and
chemically treated.
4. Zinc-Coated Steel Shapes: ASTM A36, zinc coated

according to ASTM A123.
5. Steel Structural Members: Hot rolled or cold

formed, carbon steel unless stainless steel is
indicated.
6. Galvanized finish: ASTM A123 hot dipped zinc

coating.

04/30/18 DESIGN NO._____
7. Aluminum: ASTM B209/B221 sheet, plate and

extrusion alloy, temper and finish as determined
by manufacturer, except 0.40 mil natural anodized
finish on exposed work unless another finish is
specified.
B. Elastomeric Joint Sealant: ASTM C920; silicone or

urethane. Type S (single component), Grade NS
(nonsag), Class 25, Use NT (nontraffic) related to
exposure, and Use M, G, A, or O as applicable to joint
substrates indicated.
1. Public Health and Safety Requirements:
a. Sealant is certified for compliance with NSF

standards for end-use application indicated.
b. Washed and cured sealant complies with the

FDA's regulations for use in areas that come
in contact with food.
2. Cylindrical Sealant Backing: ASTM C1330, Type C,

closed-cell polyethylene, in diameter larger than
joint width.
C. Gaskets: NSF certified for end-use application

indicated; of resilient rubber, neoprene, or PVC that is
nontoxic, stable, odorless, nonabsorbent, and unaffected
by exposure to foods and cleaning compounds and passes
testing according to UL 710.
2.03 FABRICATION
A. Acoustical Isolation
1. Sound deaden underside of metal work surfaces,

including sinks, work tops, tables, drainboards,
back counter and similar units with a coating of a
NSF approved sound deadening material with an
aluminum finish. Sound deadening shall be applied
to fixtures after tops have been completely
fabricated.
2. Hold coating back 3" from sanitary edges which are

open for cleaning.

04/30/18 DESIGN NO._____
B. Structural Framing: minimum 1" pipe size or tube

members, with mitered and welded joints and gusset
plates ground smooth or 1½" x 1½" x 1/8" thick stainless
steel angles for exposed framing and 1½" x 1½" x 1/8"
thick galvanized steel angle for concealed framing.
1. Provide 14 gauge stainless steel for exposed

framing and galvanized steel for concealed
framing.
C. Enclosures General
1. Provide enclosures including panels housing and

skirt for service lines, mechanical and electrical
devices and secondary enclosures for equipment
items where indicated and where required for
compliance with governing regulations and NSF
Standards. Otherwise, fabricate and/or manufacture
each item to be as open as possible for ease of
cleaning.
2. Where equipment is exposed to view, provide

enclosure for service lines, operating components,
and mechanical and electrical devices.
3. Enclosure joints shall be sealed to prevent vermin

infestation.
D. Cap exposed fastener threads, including those inside

cabinets, with stainless-steel lock washers and
stainless-steel nuts.
E. Remove burrs from sheared edges of metal work, ease the

corners and smooth to eliminate cutting hazard.
F. Welding shall be done with rod of same material and

full penetration in the entire length of the joint.
Welds shall be flat without buckles, voids or
imperfections. All welds shall be ground flush with
adjacent surfaces, conditioned to eliminate dangerous
surfaces. All shear cuts or bends that tend to open
the surface of the metal shall be rewelded, ground and
polished. All edges are to be ground and filed to
eliminate sharp or rough edges.

04/30/18 DESIGN NO._____
G. Edges and Backsplashes: Provide equipment edges and

backsplashes indicated complying with referenced
SMACNA standard, unless otherwise indicated.
H. Legs: 15/8” O.D. #16 gauge type 304 stainless steel

tubing. Legs shall be fitted at top with fully
enclosed stainless steel sanitary gussets welded to
underside of tables, to reinforcing channels, and/or
underside of sinks and at bottom with stainless steel
adjustable flanges or bullet feet. Refer to the
Drawings Details. The number of legs to be provided
shall be four (4) for table length less than 72" and
six (6) for table length ranging from 72" to 120".
I. Feet shall be stainless steel adjustable bullet or

flanged fully enclosed tightly fitting the leg.
Provide 1" up and down adjustment from the central
position without exposing any threads. Adjustments are
to be easily made by hand without the use of tools.
Where flanged feet are specified, provide stainless
steel flanged feet, which can be securely fastened to
floor with stainless steel bolts. Where mobile
equipments are specified, provide caster instead of
feet.
J. Casters shall be heavy duty, ball bearing, swivel type

with non-marking rubber tread; 5" diameter wheel;
polyurethane tires unless otherwise specified. Provide
casters with locking type brakes when casters with
brakes are specified. Unless equipment item is
equipped with another form of all-around protective
bumper, provide circular rotating bumper above each
caster.
K. Wall-Mounted Shelves: 12" wide, 16-gauge stainless

steel, solid or louvered. All corners shall be coved,
welded, ground smooth and polished. Louvered or
Slotted: 2” x 8” slots with rounded ends, spaced 4” on
center Refer to the Drawings Details. The working
surface of the bottom overshelf shall be 54" above the
finished floor unless otherwise shown on the Drawings.
1. Secure each bracket to wall with stainless steel

bolts anchored securely by means of toggle devices
or expansion shields, whichever is best suited to
wall construction. Maximum wall bracket spacing
shall be 48" between brackets.

04/30/18 DESIGN NO._____
2. Shelves shall be set 3" away from wall and be

bolted to brackets with countersunk stainless
steel bolts, lockwashers and C.P. brass cap nuts.
3. Enclose ends of shelves full width of shelf

bottom, fully welded, ground and polished.
L. Sinks
1. Fabrication: 14-gauge stainless steel fully welded

one-piece construction, sound deadened; double
wall partitions between compartments with radius
rounded tops that are welded integral with sink
body. Front and ends shall be extended 3",
measured at sink edge and rolled on a diameter of
1½", 180o. All bottom corners shall be fully coved
and sloped to assure drainage to the waste outlet.
2. Wastes: 2" chrome plated cast brass or bronze,

twist or rotary-handle waste assembly with
stainless-steel strainer plate and chrome plated
brass connected overflow; overflow fitting: 1¼"
stainless steel strainer on the sink interior at
the rear and connected to the waste outlet.
3. Drainboards welded integrally to sink to form one-

piece construction; same material and finish as
sink; pitched to sink.
Drainboards Underbracing: 1" x 4" x 1" channels of
14 gauge stainless steel. Bracing shall be welded
to the underside of fixtures in a manner suitable
to seal out vermin and also to create a noise
deadening top surface. All channels shall extend
the full length and depth of fixtures and shall be
so positioned that no dimension exceeds 30" in any
direction.
4. Legs: 15/8" OD, 16-gauge stainless steel with

stainless-steel gusset and adjustable bullet feet.
Worktables with sinks, pot sinks and preparation
sinks shall be provided with flanged feet anchored
to the floor.
5. Back Splash: Sinks and drain boards adjacent to

walls or adjoining equipment shall have 10" high
splashbacks, level and continuous, not following

04/30/18 DESIGN NO._____
the pitch of drain boards. Openings for hot and

cold faucets shall be cut into the splashback.
6. Cross Bracing: 1¼" OD, minimum 16-ga stainless

steel.
7. Sinks set into counter or table tops shall be

constructed of same gauge and material as
specified for counter top as follows:
a. Top perimeter of each sink shall be

integrally welded to edge of opening in table
or counter top. Table or counter top shall
be die-punched to receive faucets.
b. Sinks shall have vertical and horizontal

corners rounded on a 1" radius, with bottoms
pitched to a 2" waste outlet. Sinks shall be
finished the same as table or counter tops.
8. Water inlets shall be located in all instances

above the positive water level to prevent
siphoning of liquids into the water system.
9. Faucets: Polished chrome plated cast brass body 8”

c/c adjustable faucet with swing spout or nozzle,
separate lever type hot and cold water handles
indexed to indicate type of water it will supply;
as manufactured by T&S Brass and Bronze Works,
Inc; Zurn Industries, Inc., Commercial Brass
Operation; Fisher Manufacturing Company or
Component Hardware Group, Inc (CHG)
M. Stainless Steel Table: Fabricate with reinforced tops,

legs, and reinforced undershelves or cross bracing.
Refer to the Drawings Details.
1. Top shall be constructed of 14-gauge, type 304

stainless steel. All tops shall be inverted “V”
marine edge or box marine edge on all exposed
sides. Where tables are placed against building
walls and abutted with equipment over 34" high,
they shall be turned up in back 6", returned 1"
diagonally with all exposed ends welded closed.
Corners shall be rounded or "bull-nose". Top
shall be reinforced 1½" x 1½" x 1/8" galvanized
iron angle framework reinforcing, full perimeter

04/30/18 DESIGN NO._____
of underside of top, with cross angles every 30"

or less and sound deadened. Reinforcing shall be
secured to the underside of the top with stud
welds, lockwashers, and speed nuts in a vermin-
proof manner. Underbracing shall be provided and
shall be 1" x 4" x 1" channels of 14 gauge
stainless steel. Bracing shall be welded to the
underside of fixtures in a manner suitable to seal
out vermin and also to create a noise deadening top
surface. All channels shall extend the full length
and depth of fixtures and shall be so positioned
that no dimension exceeds 30" in any direction.
2. Legs: 15/8" OD, 16 gauge stainless steel tubing

welded into fully enclosed stainless steel
sanitary gussets with stainless steel adjustable
bullet or flanged feet.
3. Undershelves: 16-gauge stainless steel welded to

legs 10" off finished floor.
4. Cross Bracing: 1¼" OD, minimum 16-ga stainless

steel.
N. Sink Drain Tray: To fit within sink opening; perforated

with 3/8" holes at 2" o.c.; and with turned down edges
and two recessed handles. Refer to the Drawing Detail.
O. Corner Guards: Protective vertical corner guards on all

wall ends, corners and columns. Corner guards shall be
constructed of #16 gauge polished stainless steel with
rounded corner edges. Refer to the Drawings Details.
Secure to wall and seal all exposed edges to walls,
columns, etc. with an approved silicone sealant.
2.04 HANDLES, BRACKETS, LOCKING DEVICES AND HARDWARE
A. Wherever equipment is provided with handles, knobs,

hinges, brackets, or other miscellaneous hardware, all
shall be either satin finish chrome plated or stainless
steel. All pull handles shall be of the full-grip
type.
B. All sliding and hinged doors in cabinets shall be

provided with extra heavy-duty security type locking
devices of cylinder type, chrome plated.

04/30/18 DESIGN NO._____
C. All stainless steel hinged doors shall be provided with

stainless steel lift-off type hinges and adjustable
tension type catches. Each shall be fully mortised
into doors and corresponding mullions to create a
flush, clean appearance.
2.05 SHOP PAINT AND COATING
A. Provide the types of painting and coating materials

which after drying or curing are suitable for use in
conjunction with food service, and which are durable,
non-toxic, not dusting, non-flaking, mildew resistant
and comply with Government Regulations for food
service.
B. Primer Coating for Metal: Type suitable for baking.
C. Enamel for Metal: Synthetic type suitable for baking.
D. Galvanized iron shall be cleaned, degreased, and coated

with 2 coats as specified in Section 09900: Painting,
with paint material suitable for intended use.
Adequate drying period shall be allowed between
application of first and second coat.
2.06 SHOP JOINTS
A. Shop joints shall be butt welded with joints ground

smooth, presenting a uniform one-piece construction.
Butt joints made by spot welding or riveting straps
under seams filled with solder and then ground will
not be acceptable
PART 3 - EXECUTION
3.01 INSPECTION
A. Prior to all work, examine all areas prepared by others

to receive Work of this Section. Notify other trades
of unsatisfactory locations and dimensions of their
work, and of unsatisfactory conditions for proper
installation of the Food Service Equipment.
B. Do not proceed with fabrication and installation until

unsatisfactory dimensions and conditions have been
corrected.

04/30/18 DESIGN NO._____
3.02 GENERAL
A. Silver paint and/or silver silicone shall not be used

to hide burns or imperfections.
B. Solder shall not be used to fill in pits or crevices in

stainless steel or to fill in the corners of same.
C. Finished Ends and Backs: Equipment, fixtures, splashes,

shelves, and all other items and accessories shall
have finished closed ends and backs of the same
material and finish when exposed to view. Finished
backs shall be made removable with concealed
fastenings when enclosing area contains electrical or
mechanical services or any other maintenance or repair
requirements.
D. General Contractor shall leave openings for the entry

of all equipment including unusually large size that
would not normally pass through finished openings or
door bucks and close the openings thereafter.
3.03 INSTALLATION
A. The installation and erection shall be performed under

the supervision of the Kitchen Equipment Subcontractor
and Manufacturer in strict accordance with the
specifications, manufacturer's written instructions,
and all the Drawings.
B. Do not set food service equipment in place until after

Quarry Tile floor has been acid washed and sealed.
C. Complete equipment assembly where field assembly is

required.
1. Provide closed butt and contact joints that do not

require filler.
2. Grind field welds on stainless-steel equipment

smooth, and polish to match adjacent finish.
D. Install equipment with access and maintenance

clearances that comply with manufacturer's written
installation instructions and requirements of
authorities having jurisdiction.

04/30/18 DESIGN NO._____
E. Cover and protect the exposed surfaces of all the

equipment in a manner that shall preclude injury to
the finish by absorption of oil, grease, chemicals,
etc., contact from tools and machinery, and from all
other causes which may be incidental to operations
performed in the area.
F. Install joint sealant in joints between equipment and

abutting surfaces with continuous joint backing,
unless otherwise indicated. Produce airtight,
watertight, vermin-proof, sanitary joints.
1. Where stainless steel equipment abuts other

stainless steel equipment, silver silicone may be
used.
2. If joints exceed a 3/8" gap but not more than 3",

Provide stainless steel trim strips to seal and
then apply silicone.
G. All methods of installing, mounting and securing

equipment provided hereunder shall comply with
applicable NSF standards.
H. Fixtures intended to be 3" or more away from wall shall

not be trimmed or sealed.
I. Repair adjacent surfaces damaged by improper

installation to the satisfaction of the Authority.
J. Set each item of nonmobile and nonportable equipment

securely in place, level and adjust to correct height.
Anchor to supporting structure where indicated and
where required for sustained operation and use without
shifting or dislocation. Conceal anchorages where
possible. Adjust counter tops and other work surfaces
to level tolerance of 1/16" maximum offset, and
maximum variation from level or indicated slope of
1/16" per foot. Where indicated, or required for
safety of equipment operator, anchor equipment to
floor or wall. Where equipment is indicated to be
anchored to floor, provide legs with S/S adjustable
bullet or flanged feet as specified.
Flanged feet shall be anchored to the floor using
stainless steel bolts and anchors bolts or anchors.
Predrill floor for installation of bolts or anchors.
Waterproofing of the floor shall be maintained.

04/30/18 DESIGN NO._____
K. Cut-Outs: Provide cut-outs in food service equipment

where required to run plumbing, electric or gas lines
through equipment for final connections. All such
penetrations shall be fitted with rubber grommets to
protect these service lines.
L. Install all equipment level and plumb, according to

manufacturer's written instructions and requirements
of authorities having jurisdiction. The installation
location must allow adequate clearances for servicing
and proper operation.
M. All wall mounted fixtures and ceiling penetrations must

be sealed to tile wall and metal panel unit with an
approved silicone sealant.
N. Liquid soap and Single-fold paper towel dispensers must

be installed above all hand sinks (Kitchen Lavatories)
to meet DOH code.
O. General Contractor, Mechanical Subcontractor, Plumbing

Subcontractor and Electrical Subcontractor to insure
all equipment runs above finished ceiling do not
interfere with any ceiling hung equipment specified
and shown on the Drawings.
P. Provide a continuous coved bead of clear silicone

caulking to seal joints of all fixed equipment setting
directly against wall surfaces, such as, at
backsplashes on work tables, pot sinks, and all other
items and accessories.
3.04 PENETRATIONS
A. Where utility lines and all other items and accessories

pass through slabs or fire rated walls, the openings
or sleeves through which these lines pass shall be
sealed in an approved manner with an approved Fire
Safety Material.
B. The sealing of such openings shall be made using self

expanding fire retardant foam sealant as specified in
Section 07270: Firestopping.
C. Utility Penetration: Each trade to provide penetration

to accommodate their respective work. Provide sleeves

04/30/18 DESIGN NO._____
and stainless steel escutcheon plates for each trade

to dress off utility penetrations. Each trade shall be
responsible for cutting the hole, provide the sleeve
and sealing of respective penetrations. Penetrations
should be fire stopped when passing through fire rated
construction.
3.05 ASSISTANCE AND INSPECTION
A. Provide assistance to the various trades in locating

sleeves and conduits through which the utility lines
are to be drawn and make necessary field inspections
to check the location of sleeves and conduits and
other conditions affecting the Food Service Equipment
relative to the space on which each piece of equipment
is to be located or its utility connections.
B. Field inspections for this purpose shall be made before

finished floors are laid in order to make any
necessary relocation of utility sleeves or conduits.
3.06 FIELD QUALITY CONTROL AND TESTING
A. Do not start-up the Food Service Equipment until

service lines have been tested, balanced, and adjusted
for pressure, voltage, and all other items,
accessories and considerations; and until water lines
have been cleaned and treated for sanitation. Before
testing, lubricate each equipment in accordance with
manufacturer's recommendations. Test each item of
operational equipment to demonstrate that it is
operating properly, and that controls and safety
devices are functioning.
Before demonstration of the equipment to the operating
personnel, test through authorized service agencies,
all mechanical and electrical equipment provided
hereunder for operating efficiency and for conformance
to all requirements herein specified.
Repair or replace equipment which is found to be
defective including units which are below capacity or
operating with excessive noise or vibration.
B. Equipment shall be tested under operating conditions;

where possible, all safety devices shall be tested
under simulated emergency conditions.
C. Such testing shall include, but not be limited to:

04/30/18 DESIGN NO._____
1. All valves, regulators, gauges, safety devices and

sensors.
2. Calibration of all thermostats, thermometers, heat

switches and temperature sensing controls.
3. All heating devices for hot spots and heating

patterns.
D. Provide necessary technicians, materials, and equipment

required to conduct these tests.
E. Remove malfunctioning units, replace with new units,

and retest as required and specified above.
3.07 DEMONSTRATING AND OPERATING INSTRUCTIONS
A. After all equipment has been tested and found to be in

perfect working order, and before final acceptance of
the installation, demonstrate and instruct the
operating personnel in the use and maintenance of all
equipment provided.
B. Provide services of, and manufacturer's technical

representative where required, to instruct the
designated personnel of the Authority and NYC
Department of Education, Office of School Food (OSF)
in operation and maintenance of Food Service
Equipment. Schedule training with indicated
personnel, provide at least 10 days notice to the
Authority of training date.
As a part of the operating instructions, review data in
the operating and maintenance manuals, including
maintenance, emergency and cleaning procedures, and
procedures for obtaining technical assistance.
Demonstrate all phases of operation including start-up
and shutdown of all the equipment.
3.08 CLEANING AND PROTECTING
A. When all the work by this Contract, together with the

work of other trades has been completed, clean each
and every item of equipment so that all traces of
grease, stains, protective coatings, abrasive dusts,
markings, scratches, and other foreign matter are
completely removed. The cleaning process shall be one

04/30/18 DESIGN NO._____
which shall eliminate any further cleaning on the part

of the Authority with the exception of that which
would ordinarily be undertaken daily to maintain
accepted standards of sanitation and appearance.
B. At the end of each work day, remove all debris, empty

cartons, crates, and all other items and accessories,
from the work areas to a location on the premises
designated by the Authority for that purpose, and
leave work areas clean and orderly, ready for the
following day's work.
C. After completing installation of equipment, repair

damaged finishes. Clean and adjust equipment as
required to produce ready-for-use condition. Protect
equipment from damage during remainder of the
construction period.
3.09 SPECIAL NOTES
A. Equipment listed under "Schedule of Kitchen Equipment"

shall match in every respect all mechanical and
electrical requirements indicated on the Drawings.
B. Dimensions given herein are approximate only, and in

all cases where equipment is intended to occupy fixed
locations and spaces, the physical conditions of the
building are to control the absolute sizes.
PART 4 - EQUIPMENT
4.01 GENERAL
A. The basis-of-design for the food service equipment is

based on the product listed on the Equipment Schedule.
Any proposed substitution from the basis-of-design
shall meet specified requirements in each and every
respect and shall be by a manufacturer and product
listed herein.
B. The approval of a product substitution that is not

listed herein shall be in accordance with the
following:
1. Submit requests for substitution in accordance

with Section G01630 - Product Substitutions.

04/30/18 DESIGN NO._____
2. If the technical data is determined to meet the

requirements of the specifications, it is required
that the below listed pieces of equipment that can
be delivered and plugged in undergo a 90-day test
period at a school selected by the NYC Department
of Education, Office of School Food (OSF).
a. The following items require such a test

period: Wire Shelving, Dunnage Racks, High
Pressure Power Washer, Milk Chest, Mobile Pan
Rack, Mobile Pot Rack, Mobile Heated Cabinet,
Smallwares and all other items and
accessories that do not necessitate any labor
except delivery and installation at the
designated area.
b. At the test facility, the proposed vendor is

responsible for the following services:
Delivery and uncrating of proposed item,
removal, crating and protected storage of
existing item, setting in place and leveling
of proposed item, removal of proposed item at
end of test period, reinstallation of
original item at completion of project, and
all other expenses. Such services shall be at
no cost to the Authority and/or NYC
Department of Education, Office of School
Food (OSF).
3. No Equipment shall be installed at the Project

Site until completion of the testing period and
approval of such by the Authority. The decision
for approval or rejection of a product option or
substitution shall rest solely with the Authority
and the NYC Department of Education, Office of
School Food (OSF). The other types of Equipment
not listed above to undergo the test period will
be evaluated on a case-by-case basis within the
sole discretion of the Authority.
4.02 SINKS
C. Pot Sink (2 Compartment Sink)
1. Length, height, width, overshelf and drainboards

shall be indicated on the Equipment Schedule;
location shown on the Drawings. Compartments

04/30/18 DESIGN NO._____
shall not be less than 27" long x 20" wide.

Compartments shall not be more than 12" deep. Sink
shall comply with general requirements of the
Fabrication Article. Refer to the Drawings
Details.
2. The wash and rinse compartment may be manifolded

to one (1) floor sink.
3. First Compartment (27" long x 20" wide x 12" deep)

shall be equipped with a sink agitator.
4. Plumbing Trim: two (2) 2" indirect wastes to be

piped to floor sink and one (1) swivel spout
faucet.
4.03 SINK AGITATOR - WASHER
A. Sink Agitator-Washing: Commercial fabrication heavy-

duty Hydro-Surge Washer designed for easy installation
into the side of the 27” compartment (wash/soak) 12"
depth pot sink where shown on the Drawings Details.
All bearing shall be permanently sealed. Unit shall
require no lubrication. No plumbing connection
required.
B. Circulates water at 500 gallons per minute with a motor

speed of 1725 R.P.M. Pump housing and removable intake
screen shall be stainless steel. Impeller shall be
composed of non-corrosive nickel-steel alloy. Motor
shall be equipped with an automatic overload protector
to help prevent burnout. Power-on shall be activated
by a toggle switch located on the motor easily
accessible to the operator. Unit is Underwriters
Laboratories, Inc. LISTED.
C. Electrical: 120 Volt, 60HZ, single phase, 1/3

horsepower, direct-connected pump motor and impeller.
Unit shall be supplied with a 15 amp, 6 ft, 120 volt
cord, NEMA 5-15P.
Manufacturer: Subject to compliance with specifications:
Wells Manufacturing Co. Model PW-106
4.04 SHELVING & DUNNAGE RACKS

04/30/18 DESIGN NO._____
A. Wire Shelving (Storage Room): Wire chrome or zinc

shelves and plated posts with casters, brakes and
bumpers. Shelves shall be 48" long maximum and 24"
wide, four (4) tiers high with overall height not to
exceed 69". Bottom shelf shall be no more than 2" up
from caster. Length and width of each unit as
indicated on Equipment Schedule. Heavy duty casters
shall be 5" polyurethane with a load rating of not
less than 300 lbs, two with brakes. Include donut or
revolving bumpers. Provide quantity shown on the
Drawings. Size and quantity of units shall conform to
field conditions.
Advance Tabco Model #EC-24XX, EC-26, ECPC-64

AMCO Corporation Model #A24xxZP, PC64ZP, AC2S, AC2B
Cari-All Inc ADAPTA PLUS Model #Z24xxR, P60, 5C(B)
Eagle Foodservice Equipment Model #24xxZ, CP63-Z, CSS(B)5P
InterMetro Industries Corp. Model No. N5xxEBR
LPI Shelving (SPG) Model #MA24XXC, MG064NFC, DB5, IMPCAS5
Nexel Industries Inc. Model #24XX6EP, CA5SB
B. Dunnage Racks - Wire, nickel/chrome or zinc plating;

maximum 36" long and 24" wide. The nickel/chrome
plating shall be finished with a baked on clear
coating. The racks shall be for dry storage area
only; not to be installed or utilized in can wash room
or wet area. Length and width of each unit as
indicated on Equipment Schedule.
Racks shall be fabricated of basic carbon steel rod
Electro-zinc plated all welded construction. Legs
shall be welded to all three-frame members and holding
the rack surface at 12" above ground level and shall be
formed to allow nesting of common sizes. NSF approved
Quantity and size as shown on the Drawings. Size and
quantity of units shall conform to field conditions.
Weight capacity 1,400 lbs.
AMCO Corporation Model #PW24xxZP

United Steel and Wire Co. Model #D24XXC

04/30/18 DESIGN NO._____
4.05 TABLES
A. Work/Prep Tables
1. Length as indicated on the Equipment Schedule;

location shown on the Drawings. . Height to work
surface shall be 34" and width shall be 30".
2. Table shall be constructed with stainless steel

tops, and provided with drawer, backsplash,
stainless steel legs and adjustable bullet feet,
undershelf and overshelf or wall shelf. Table
shall comply with general requirements of the
Fabrication Article.
3. Provide each Work Table with stainless steel

housing(s) for convenience outlet(s). Mount
housing(s) for outlet(s) as shown on Details.
4.06 HIGH PRESSURE SPRAY CLEANER POWER WASHER (HOSE REEL)
A. Provide high pressure spray cleaner, mobile power

washer rated at 600 psi, with soap and sanitizer
gravity fed (solenoid) chemical injection method, 115
volt, 75 foot stainless steel manual hose reel with 75
feet high pressure steel braided hose with quick
disconnects, a 36" spray gun with wand and nozzle and
quick disconnects. Unit shall be fully certified and
listed as a pressure washer for commercial indoor use.
B. Construction: Stainless steel cart, cover, handle,

structure and hardware; full locking commercial front
casters; float tank with 1" air gap to prevent back
flow; commercial electric motor with manual reset
thermal overload protection; 35 foot power cord with
GFCI and plug; 6’ water inlet hose, with 3/4" garden
hose thread; triplex plunger pump. All fluid handling
components shall be stainless; 5/16" or 3/8” heavy
duty, non-kinking spray hose, non-marking with flex
guards and 1/4" brass quick-disconnect sockets at each
end; ergonomic spray gun with stainless wand, heat
insulating grip, and adjustable nozzle for low/high
pressure and stream/spray.
C. Features: In-line water filter; adjustable unloader

valve, pressure relief valve and thermal relief valve.
Adjustable soap and sanitizer selectors with flush

04/30/18 DESIGN NO._____
feature; pressure gauge, 2000 psi, liquid filled.

Discharge shall occur at 160°F.
1. Solenoid Valve.
2. Manual Hose Reel: Stainless steel reel for

installation at the machine. Provide 50 feet of
hose.
3. Floor Cleaner Attachment: Floor cleaning

attachments cleans a 12" wide path with protective
hood to eliminate over spray; turbo rotating arms
with dual nozzles; low pressure SOAP and High
pressure RINSE.
D. The power washer station shall consist of:

T&S Model # B-0707 or Fisher Model #82295 faucet with
vacuum breaker and 3/4” garden hose thread
Electrical: GFCI receptacles to match the specified
power of the machine. Locate receptacles on the wall
next to the faucet.
Sage Sanitizing Systems Model SM-060107R

Spray Master Technologies Model SMT-600PEW
E. Milk Chest: Refrigerated Milk Storage Cabinet

(Commercial Type for Racked Container Storage).
1. The cabinet shall be provided with easily readable

thermometer mounted integral to cabinet walls.
2. The cabinet shall be mechanically refrigerated

with hermetically sealed condensing unit and
cooling coil or plate coil cooling unit.
3. Both exterior shell and inner lining shall be of

stainless steel construction. The cabinet shall
be supported on an angle frame base with channels
or gussets for caster supports. The interior
bottom shall slope 1" toward cabinet back to
prevent carton from tipping during self-service.
Opening shall be provided in the back for
ventilation and for access to the refrigeration
unit.

04/30/18 DESIGN NO._____
4. The cabinet shall be equipped with a top "Upper

Door" and "Drop Down" front door full width of the
cabinet. Door shall be provided with bumper
guards and a locking mechanism with two brass
master keys and tags. All cabinets shall be keyed
alike. Provide keys with C.P. brass ring and tag,
stamped "NYC DOE" and "PIC" for Pupils Serving
unit.
5. Condensing Unit: Fully hermetically sealed, air-

cooled type: self-contained with cabinet.
6. Cooling Unit: Cooling coils or plates. Cooling

coils shall be secured to cabinet.
7. Electric Requirements: 1/3 H.P., 120 volts, single

phase, 60 HZ. Six feet min. of 3 wire cord and
ground plug to match receptacle.
8 Two swivel and two rigid casters with ball-bearing

wheels with polyurethane tires (and ball-bearing
swivel).
9. The height of the cabinet front with door open

shall not exceed 27" from floor to facilitate
self-service by small students.
10. Provide flexible drain hose with length to extend

distance to floor drain.
11. Provide the following additional options: wrap

around and corner bumpers and bumper guards on the
inside and outside of the doors at the corners and
next to the lock. If the manufacturer does not
install the bumpers on the unit, contractor shall
supply and install all the required bumpers and
bumper guards as specified.
Beverage-Air SMF49Y-1-S (SS)

NOR-LAKE AR122SSS/0
True Food Service Equipment, Inc. TMC-49-SSS

04/30/18 DESIGN NO._____
4.07 RACKS
A. Mobile Pan Rack:
1. The unit shall be constructed of aluminum alloy

and mounted on 5" dia. swivel double-ball bearing
casters, two with brakes, and removable
polyurethane tires. Unit shall accommodate
eighteen (18) full size sheet pans (18” x 26”).
Provide with standard finish, equipment, the
additional specified requirements and the
following accessories: corner or perimeter
bumpers.
2. Provide Smallwares as specified in the Smallwares

Schedule.
CHANNEL Manufacturing, Inc. Model 401A/011/024

Cres Cor Model 207-1820
InterMetro Industries Model RF78N-A33RD
Kel Max Equipment Model APR1818-3/B
New Age Industrial Corp., Inc. Model 1331-CL-PB
Wilder Model 407-3-A18NF
4.08 HOT CABINET (ELECTRIC) - MOBILE
A. The mobile heated cabinet shall be indicated in the

Equipment Schedule complete with thermostatically
controlled heating unit and 5" dia. swivel casters
with non-marking polyurethane tires (two wheels fitted
with locking devices). Provide with wrap-around,
corner or full perimeter bumpers. Unit shall
accommodate eighteen (18) full size sheet pans (18” x
26”) on 3” centers min. spacing aluminum angle slides.
Provide additional slides if required.
B. The entire body of the cabinet, including door, shall

be fabricated of aluminum, and insulated with high-
density fiberglass. No lock required
C. Unit shall be equipped with thermostatically controlled

heater with switch, pilot light, and 3 wire heavy duty
line cord with non-twist lock connector and grounding
type plug to match receptacle. Cavity of unit shall
not be obstructed with crossbar.

04/30/18 DESIGN NO._____
D. Provide with side handle
E. Digital or Analog Thermometer: Mounted in the unit with

the sensing bulb stationary inside the cabinet for
more consistent readings during frequent cabinet
opening.
F. Provide Smallwares as specified in the Smallwares

Schedule.
G. Electrical Requirements: 120V, 60Hz, 1 ph, (Receptacle).
Carter Hoffmann Corp Model PH-1825

Cres Cor Model H-135-UA-17-NY
Food Warming Equipment Company, Inc/FWE Model TS-1826-18-SCA
Skydyne/SkyTherm Model 641-HTE-SA-3018DD-PH-TL-PB
Wittco Foodservice Equipment Model 1826-15-SCHNY
Winston Industries, LLC. Model HL4522-AL-SCA
Winston Industries shall include bumper guard and
transport options
4.09 SMALLWARES
A. Stainless Steel Solid Pans: Pan Size shall be full,

half, third, quarter or sixth. Pan shall be made of
22-gauge 18-8, Type 304 stainless steel. Anti–jam
design for easy stacking. Pan shall be permanently
marked with item number, steel type and gauge, and
capacity. Pan shall be NSF-listed. Quantities to be
provided as specified in the Smallwares Schedule.
Manufacturer: Subject to compliance with specifications,
Polar Ware
Volrath
Carlisle FoodService Products
Carlisle FoodService Products shall provide the half,
third, quarter or sixth size pan only not the full.
The Edge manufactured by Polar Ware shall be 22-gauge,

type 300-series stainless steel. Pan shall be NSF
listed and have a minimum of 1/2" Grip-N-Lift edge
along top flange for easy removal and increased
strength. Top outside corners of pan shall be flat and

04/30/18 DESIGN NO._____
free of additional geometry for easy cleaning. Pan

shall have anti-jam lugs in corners of 4" deep pans to
resist jamming and facilitate easy separation. Reversed
form edge shall be polished and flattened to provide
consistent contact to the well opening. Solid Pan Size
shall be full, half, third, quarter or sixth.
Perforated pan size shall be full size. Quantities to
be provided as specified in the Smallwares Schedule.
Item number, size, and capacity must be visible on pan.
Polar Ware Item Number: IE11X, IE12X, IE13X, IE14X,
IE16X and IE11XP.
B. Stainless Steel Pan Covers: Pan Cover shall be the dome

type without spoon or ladle slot. Full size pan cover:
satin finished 18-8, Type 304 stainless steel; cool
touch handles shall stay comfortable to 220°F. Dome
1
shall be 2 /4” min. Solid covers shall be NSF-listed,
and permanently marked with item number. Quantities
to be provided as specified in the Smallwares
Schedule.
Polar Ware
Volrath
C. Stainless Steel Perforated Pans: Perforated pan size

shall be full size. Pan shall be made of 22-gauge 18-
8, Type 304 stainless steel. Pan shall be permanently
marked with item number, steel gauge and capacity.
Pan shall be NSF-listed. Quantities to be provided as
specified in the Smallwares Schedule.
Polar Ware
Volrath
Carlisle FoodService Products
D. 18" x 26" Solid Aluminum Pans: Full-size sheet pans;

NSF Listed; extra dent resistant 3004 aluminum alloy;
12 gauge construction; concave bottom; sanitary open
bead. Lincoln Wear-ever Model #5315 or Vollrath model
#68374. Quantities to be provided as specified in the
Smallwares Schedule.

04/30/18 DESIGN NO._____
Lincoln Wear-ever
Vollrath
E. 18" x 26" Perforated Aluminum Pans: Full-size sheet

pans; extra dent resistant 3003 aluminum alloy; concave
bottom, perforated; galvanized bead wire; 18 gauge
construction; natural finish. Lincoln Wear-ever Model
#9002P. Quantities to be provided as specified in the
Smallwares Schedule.
Lincoln Wear-ever
4.10 MISCELLANEOUS EQUIPMENT
Corner Guards: Provide as specified in the Fabrication

Article
1 4.11 SMALLWARES SCHEDULE
A B C D E F
Item Description Total # Spec Smallwares Required Per Unit Total of

of Reference Item
Items Required
on Dwg.
Description Number (B x E)
Pot Sink Perforated Pot Sink Heater Insert 1
Milk chest Chrome Wire Baskets 6
Hot Mobile Cabinet Pan – 18" X 26" Solid 18
Angle (Pan) Rack Pan – 18" X 26" Solid 18
4.12 PAPER TOWEL DISPENSER

4
A. Surface-mounted paper towel dispenser shall be
fabricated of stainless steel with exposed surfaces in
satin finish. Stainless steel: 22 gage (min.). Free
of burrs and sharp edges. Tumbler lock to secure
hinged cabinet.
Towel Capacity: 400 single-fold paper towels (minimum).

04/30/18 DESIGN NO._____
B. Manufacturers: Subject to compliance with

specifications:
Bobrick Washroom Equipment Inc. Model B-263, Bradley

Corporation Model 251-15, ASI 0245-SS, AJW U190, GAMCO
TD-5.
4.13 UTILITY CART
Two tier stainless steel utility cart with heavy duty

welded connections. 4” Swivel casters. Stainless Steel
shelves with hemmed front and retaining lips on three
sides:

Volrath model 97140
3 PART 5 - EQUIPMENT SCHEDULE
Item Qty Eqp’t CW HW Drain Plug Volts HP Phase Manufacturer Model

No.
P1 Milk X 120 1 Beverage- SMF49Y-1-S
Chest Air (SS)
P2 Mobile X 120 1 Carter Model PH-
Heated Hoffmann 1825
Cabinet Corp
P3 1 Hand Sink 0.5 0.5 1.5
P4 1 Sink X 120 .33 1 Wells Model PW-
Agitator Manuf. Co. 106
P5 1 Pot Sink 2
P6 1 Soap
Dispencer
P7 1 Paper
Towel
Dispencer
P8 Mobile InterMetro Model
pan rack Industries RF78N-A33RD
P9 Mobile Volrath 97140
utility
cart
END OF SECTION
RGB:MM:as
Notes to Specifier (Delete from Specification)
1. Edit quantities as required for equipment specified for this

project. Fill in the total numbers of each piece of

04/30/18 DESIGN NO._____
equipment shown on the Drawings (shaded column). Update the

field of column F to get the total for each piece.
2. Construction phasing is specified under Division 1.

Coordinate with Architect.
Use electric equipment.
The salvage of existing equipment scheduled to be removed is
to be addressed in the scoping/design phase. The A/E of
Record shall contact the NYC Department of Education Office
of School Food (OSF) in order to determine whether there is
any interest in salvaging the components scheduled to be
removed. Equipment designated to be salvaged shall be
specified by the A/E to be delivered by the Contractor to a
location designated by OSF. The specific equipment to be
salvaged and specific delivery location shall be precisely
detailed in the bid documents.
3. Key the list to Item Numbers shown on the Drawings and

indicate quantities and the specific manufacturers used to
create the Drawings. Indicate all accessories required that
are not included in the Smallwares Specifications.
4. Coordinate with specification section 10810.
* * *

04/30/18 DESIGN NO._____
LIST OF SUBMITTALS
SUBMITTAL DATE SUBMITTED DATE APPROVED
Product Data:
1. Equipment Drawings Layout
2. Schedule of Equipment and Connections
3. Wiring Diagrams
4. Piping Diagrams
5. Manufacturers Specification Sheets
6. Installation Instructions
Shop Drawings:
1. Fabrication Drawings
Coordination Drawings:
List of Finish Color:
Certifications: _____________
1. Quality assurance listings

And certifications
2. Applicable appliances meet
Reduction in Lead in Drinking
Water Act of 2011
Maintenance Data:
1. Operations Manuals
2. Spare Part lists
3. Warranty
4. List of Factory Authorized Service Agencies
5. Local Service Agency
Smallwares Inventory:
* * *

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04/30/18 DESIGN NO.

[Note to Specifier (delete) - This section is intended for all

1.01 DESCRIPTION OF WORK

A. Provide all Kitchen/Warming Pantry Work indicated on

1. All required and specified equipment delivered to

2. All the necessary drilling, punching and cutting

3. After all equipment is installed and tested, clean

B. Smallwares (pans, covers, trays, racks etc.) are to be

C. All products/appliances that use potable water for

1.02 RELATED WORK

A. Provide the following related work specified elsewhere:

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 1

1. Electrical service and connections to equipment,

2. Plumbing work and connections, including fittings

3. Wall supports or blocking required for mounting of

4. Concrete, masonry, floor slab depressions and

5. Acid wash and seal the quarry tile floor in

B. Related Sections include the following:

1. Division 3 Section Cast-in-Place Concrete for the

2. Division 9 Section Ceramic Tile for washing and

3. Division 15 Sections for supply and exhaust fans;

4. Division 16 Sections wiring, disconnect switches,

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 2

A. New York City Construction Codes, latest edition and

A. Refer to Division 1 for the submittals general

1. Submit Drawings showing the arrangement of the

Note: Reproduction or enlargement of Contract

a. Drawings showing layout with item numbers

b. Schedule of Equipment and Connections: A

c. Wiring Diagrams: Details of wiring for power,

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 3

d. Piping Diagrams: Details of piping systems

2. Submit bound and covered booklets containing

1. Typical details for all fabricated equipment shall

1. Indicate locations of equipment and connections to

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 4

2. Coordination Drawing Scale: 1/4”=1’-0”.

E. Submit, for approval, any color or finish proposed to

1. Certification and listing by an Approved

2. Provide manufacturer’s certification that all

G. Operation and Maintenance Data: For kitchen equipment

1. A covered bound booklet containing Manufacturer's

2. Booklet shall include a Table of Contents listing

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 5

(product data, shop drawing) wiring diagram, and

Booklet shall also include a list of factory

H. Submit a detailed inventory of all Smallwares provided

I. Submit, for approval, any color or finish proposed to

J. The General Contractor and Kitchen Equipment

1.05 QUALITY ASSURANCE

A. Manufacturer Qualifications: Firms engaged in

B. Installer Qualifications: Kitchen Equipment

C. Codes and Standards: comply with the following:

1. American Society of Testing and Materials (ASTM).

2. National Electrical Manufacturers Association

NYCSCA FOOD SERVICE EQUIPMENT FOR WARMING PANTRY 11401 - 6

3. National Associations of Food Equipment

4. Underwriters Laboratories, Inc. (UL):

a. UL Certification: Provide electric equipment

b. UL Labels: on electrical components and

5. International Mechanical Code (IMC).

6. National Sanitation Foundation (NSF) Standards:

7. ANSI Standards: For electric powered appliances

NFPA 70- National Electrical Code.