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FOOD SERVICE EQUIPMENT Section 11400 15-1207 C. Welded parts shall be non -porous and free of imperfections. Welds on galvanized metal shall be ground smooth, sandblasted and sprayed with molten zinc or 1200 degrees F to a thickness of .004". Tinning of welds will not be acceptable. Welds of stainless steel shall be ground and polished to the original finish and all grained in the same direction. D. All fixtures, unless made of stainless steel, shall be finished in sprayed lacquer in color as chosen by the architect; or if specifically stated, in "plastic laminate"; in pattern and/or color as selected by the Architect. 3.3 POST INSTALLATION PROCEDURES A. Prior to being offered for final acceptance, all equipment shall be thoroughly cleaned. This shall include removal of all stains, paint spots, protective wrapping and coatings, tapes, grease, oil, plaster, dust, polishing compounds, etc. and cleaning of floors in food service areas (broom clean) and signed off by the General Contractor with a copy to the Architect and/or Consultant. B. After installation at least ten (10) days prior to offering for acceptance, all equipment shall undergo a "Start-up" procedure by a Factory Authorized service dealer. Equipment is to be inspected, tested, calibrated and adjusted for normal operation conditions. If inspection or testing indicated defects, such defects shall be corrected and the inspection and test repeated to insure a perfect operation of all equipment, prior to final acceptance and for a period ninety days after final acceptance. C. Upon completion of the project, the Contractor shall furnish the Owner two (2) sets of dimensional prints, data sheets, spare parts lists and operating manuals for each piece of mechanical equipment; each set shall be neatly bound in a loose leaf binder, each set shall be complete with and index of equipment and with a complete list of service contracts with said agencies to perform these services. In addition to this list. The contractor shall submit for review of the Architect and/or Contractor and submittal to the Owner for his files, copies of service contracts with said agencies to perform these services. It shall be the responsibility of this contractor to fill out forward and all warranty forms as required. D. This contractor shall arrange demonstrations of the operation and maintenance of all buy-out' equipment by competent instructors. These demonstrations to take place within ten (10) days prior to the acceptance of the kitchen. All instruction periods shall be scheduled with the Architect and/or Consultant fourteen (14) days prior to commencement of same, and at times convenient to the Architect and/or consultant and Owner. PART 4 ITEMIZED EQUIPMENT SCHEDULE 4.1 FOOD SERVICE EQUIPMENT LIST AND DESCRIPTION A. Fabricated Equipment: Wherever the term "Fabricated Assembly" is used within the list noted below and description of Food Service Equipment, it shall be presumed to be followed by the phrase, "constructed to the configuration, dimension, detail and design as shown on the drawings and specifications and with workmanship and materials as specified above" and shall meet the fabrication detail requirements of the latest edition of the Sheet Metal and Air Conditioning Contractors National Association (SMACNA), and National Sanitation Foundation (NSF Standard 2). 12