114000-Food Service EquipmentFairfield Inn Northampton
SBA Project 2455.000
18 July 2013
▪ SECTION 11 40 00 (11400) - FOOD SERVICE EQUIPMENT ▪ PAGE 1 ▪
SECTION 11 40 00 - FOOD SERVICE EQUIPMENT
PART 1 GENERAL
1.01 SUMMARY
A. Section Includes:
1. Food Service Equipment
2. Vending Equipment
3. Buffet Shield System (Sneeze Guard)
1.02 QUALITY ASSURANCE
A. Reference Standards: Applicable requirements of standards and specifications referenced
herein apply to the work of this Section.
B. Regulatory Requirements:
1. Conform to all applicable codes for utility requirements.
2. Products Requiring Electrical Connection: Listed and classified by UL as suitable for the
purpose specified and indicated.
All gas-fired equipment shall be AGA-Approved and provided with 100% safety pilot
lights. Any electric ignition devices or high-heat sensors shall be UL Listed and AGA-
Approved.
1.03 DELIVERY, STORAGE, AND HANDLING
A. Store products clear of floor in a manner to prevent damage.
B. Coordinate size of access and route to place of installation.
1.04 PROJECT CONDITIONS
A. Coordinate the work with location and placement of utilities. Coordinate characteristics of
utilities with requirements of food service equipment.
B. Schedule Work to immediately follow installation of utilities and precede installation of room
finishes. Coordinate with Owner.
C. Sequence installation to ensure utility connections are achieved in an orderly and expeditious
manner.
PART 2 PRODUCTS
2.01 FOOD SERVICE EQUIPMENT
A. Refer to Marriot Food Service & Laundry Equipment Product Manual
2.02 VENDING EQUIPMENT
A. Refer to Marriot Food Service & Laundry Equipment Product Manual
2.03 BUFFET SHIELD SYSTEM (SNEEZE GUARD)
A. Refer to Food Service & Laundry Equipment Product Manual
Fairfield Inn Northampton
SBA Project 2455.000
18 July 2013
▪ SECTION 11 40 00 (11400) - FOOD SERVICE EQUIPMENT ▪ PAGE 2 ▪
PART 3 EXECUTION
3.01 EXAMINATION
A. Verify condition of existing conditions before starting work. Verify ventilation outlets, service
connections, and supports are correct and in required location. Verify that electric power is
available and of the correct characteristics.
3.02 INSTALLATION
A. Install items in accordance with manufacturers' instructions. Verify water and drains are
correct and in the required locations.
B. Insulate to prevent electrolysis between dissimilar metals.
C. Weld and grind joints in steel work tight, without open seams, where necessary due to
limitations of sheet sizes or installation requirements.
D. Sequence installation and erection to ensure correct mechanical and electrical utility
connections are achieved.
E. Cut, fit, and patch where necessary. Provide cutting and patching of items of this section
required for installation or services of equipment. Any field cutting, joining, or patching shall
be shop quality, match the surrounding material, and be fully finished and regrained.
F. Cut and drill components for service outlets, fixtures, and fittings.
G. Use anchoring devices appropriate for equipment and expected usage. Wall blocking to be
provided of a size and strength necessary to support all wall mounted equipment.
H. Provide clear silicone sealant to achieve clean joint with adjacent building finishes and
between abutting components.
3.03 ADJUSTING
A. Adjust equipment and apparatus to ensure proper working order and conditions.
B. Remove and replace equipment creating excessive noise or vibration.
3.04 CLEANING
A. Remove masking or protective covering from stainless steel and other finished surfaces.
B. Wash and clean equipment.
C. Polish glass, plastic, hardware, accessories, fixtures, and fittings.
END OF SECTION