OVEN DOM KITCHEN
ITEM NUMBER
DESCRIPTION OF SUPPLIES/SERVICES
QUANTITY
UNIT
UNIT PRICE
AMOUNT
0001
1.00
EA
$0.00
$0.00
COMBI OVEN, ELECTRIC RATIONAL Model No. B228106.43 (SCC 202 E 480V) SelfCooking Centerr Combi Oven/Steamer, electric, (20) 18" x 26" full size sheet or (40) 12" x 20" full size hotel pan capacity, iCookingControl with 7 modes, HiDensityControlr, iLevelControl, Efficient CareControl, Combi-Steamer with 3 modes, core temp probe with 6 point measurement, hand shower with automatic retracting system, mobile oven rack included, (10) grid shelves, ethernet interface, 480v/60/3-ph, 96.7 amps, 68.0 kW (dual voltage: retrofittable to 440v/60/3-ph, 83.9 amps, 68.0 kW), cULus, NSF 2 years parts and labor, 5 years steam generator warranty CAP Chef Assistance Program, a RATIONAL certified Chef conducts 4 hours/location specialized application training with personnel, no charge 8720.1563US Installation Kit, for electric SCC WE/CMP 62 (208/60/3ph & 240/60/3ph); electric SCC WE/CMP 202 (480/60/3ph) THIS ITEM IS NONDISCOUNTABLE, USA ONLY Installation Kit must be purchased with the unit. 8720.1563US is an Open Market Accessory 56.00.210A Cleaner tablet without Phosphorus, for ALL Self Cooking Center units since 2004 & CombiMasterr Plus units with article #BXXXXXX or Serial MI series since 4/2017, goes up to 70% further than liquid cleaner, "FREIGHT CLASS 85 LIMITED QUANTITY" (minimum order quantity: 2pcs, unless ordered with a unit) 56.00.210A is an Open Market Accessory 56.00.562 Care Tablets, bucket of 150 packets for all SelfCooking Center units from 10/2008, with Care Control - Serial SG, SH or SI series (minimum order quantity: 2pcs, unless ordered with a unit) 56.00.562 is an Open Market Accessory 6010.2101 Gastronorm Grid Shelf, 2/1 size, 25-5/8" x 20-7/8", stainless steel 6013.1103 Gastronorm Baking Tray, 1/1 GN, 12-3/4" x 20-7/8", aluminum with Trilax coating 6035.1017 Gastronorm CombiGrill, 1/1 GN, 12-3/4" x 20-7/8", TriLaxr coating 60.71.617 Grilling & Roasting Plate, 1/1 size, 12-3/4" x 20-7/8" (the continuous lip at the back makes it ideal for roasting food that is likely to give off fat or liquid, coated with TriLax coating) 6035.1006 Gastronorm Super Spike Chicken Grid, 1/1 size, 12-3/4" x 20- 7/8", (8-bird 2.9 lbs max weight each) 60.73.271 Roasting/Baking Pan, small, diameter 6-1/4", TriLaxr coating 60.73.272 Roasting/Baking Pan, large, diameter 10", TriLaxr coating 60.73.212 Tray, for small roasting/baking pan, steel carrier plate (1/1 GN) 60.73.216 Tray, for large roasting/baking pan, steel carrier plate (1/1 GN) 6019.1150 CombiFry Basket, 1/1 GN, 12-3/4" x 20-7/8" $606.70 60.71.157 Multibaker, 1/1 GN, 12-3/4" x 20-7/8", 8 molds, TriLax Coating 6035.1019 Gastronorm Potato Baker, 1/1 size, 12-3/4" x 20-7/8" 6017.1002 Muffin & Timbale moulds, 1/1 GN, 12-3/4" x 20-7/8" 6014.1104 Gastronorm Container, 1/1 size, 12-3/4" x 20-7/8", 1-1/2"
LOCAL STOCK NUMBER: B228106.43
Funding/Req. Number: 1
GRAND TOTAL
$0.00
This Sources Sought Notice is for informational and planning purposes only and shall not be construed as a solicitation or as an obligation or commitment by the Government. This notice is intended strictly for market research. The purpose of this Sources Sought notice is to determine interest and capability of businesses including (but not limited to) 8(a), HUBZone, Service Disabled Veteran-Owned Small Business, and Veteran-Owned Small Business firms relative to the North American Industry Classification Code (NAICS) 333318.
The Department of Veterans Affairs is seeking both manufacturers and/or distributors of the exact match or functionally equivalent equipment/ services to the following listed above on Friday July 19, 2019 No Later Than 4PM CST.
STATEMENT OF WORK
ELECTRIC SELF-COOKING OVEN, REPLACEMENT
Project Title: Temple, Building 202 Removal of existing double-stacked ovens and the installation of an electric self-cooking oven for Nutrition and Food Services.
Project Location: Central Texas Veterans Healthcare System
Nutrition and Food Services (120)
1901 Veterans Memorial Drive, Bldg. 202
Temple, Texas 76504
Scope: It is Contractor s responsibility to conduct a site visit prior to bid to verify all existing conditions, devices, equipment, dimensions, location, power cable, steam, hot water, cold water, drain route, measurements and areas provided in scope of work. Provide all labor, supervision, materials and equipment necessary to remove existing double-stacked ovens and install the electric self-cooking oven. Contractor shall follow VA Infection Control Guidelines.
Performance Period: The equipment removal, demolition, and installation are to be completed within 7 calendar days of start date. All materials must be on site before starting the job. Demolition and install dates must be scheduled with NFS and at the convenience of the government.
Type of Contract: The government agrees to contractor price based on quality and ability to provide warranty support after the sale/installation.
General Requirements:
Unit must fit the space that is available: See scope above regarding required site visit. It is a turnkey project but not limited to connection of utility lines, breaker, and piping associated with the associated with the electric self-cooking oven.
Standard Features for electric self-cooking oven
Capacity to prepare twenty (20) full-size sheet pans or forty (40) steam table pans
Include a mobile oven rack with tandem castors
Combi-steamer for selective use of steam and hot air, separately, sequentially, or combined
Probe for core temperature measurement
2-Year parts and labor warranty
5-Year steam generator warranty
Combi-steamer mode B0F/(B0C): steam: 85 to 265/(30 to 130), hot air: 85 to 575/(30 to 300), combination: 85 to 575/(30 to 300)
Individual programming of at least 100 cooking programs with up to 6 steps transferable via USB
5 programmable fan speeds
Maintenance-free grease extraction system with no additional grease filter
Turbo fan cool down function
304 stainless steel material
Digital temperature display
Digital timer
USB interface
LED illuminated display
HACCP data output and software update via integral USB port
Safety temperature limiter for steam generator and hot-air heating
Maximum rack height 5 B water connection
3 GPM water flow rate minimum, 6.59 GPM water flow rate maximum
21-87 psi
Electric Requirements: 480V, 3phase, 54 running amps
Contractor shall adhere to all CTVHCS rules and regulations to include infection control requirements.
Installation work shall not interfere with the flow of food service operations in the kitchen.
Contractor shall comply with all applicable OSHA regulation and industry standard practices for the installation.
Removal and demolition of existing unit and installation of units within the kitchen area needs to be accomplished between 7:30 a.m. to 6:00 p.m. Sunday through Saturday. Any work performed at any other time or days must have prior approval from Contracting Office. Request for non-scheduled work hour work must be submitted to the Contraction Officer or his/her COR five (5) calendar days in advance for approval/disapproval.
No on-site storage will be provided for materials, equipment or tools. It is contractor responsibility to have own storage if required.
Staff Training: Training on the use of the electric self-cooking oven to be provided by contractor to VA Food Service and Engineering Staff.
Manual Required: Two copies Operational and technical manuals must be provided with the equipment.
Installation of electric self-cooking oven will include the following:
Disconnect and demolish double-stacked ovens and remove it from station.
Uncrate and move the electric self-cooking oven into the kitchen. Protect floor with Masonite.
Upgrade circuit to support 125 amps.
Pull power from existing source to wall located behind oven
Install disconnect switch that is easily accessible on wall behind oven
Install and upgrade, if required, conduit, wire, breaker and any required new electrical service from the interior service panel to the electric self-cooking oven. Shall meet the NFPA70.
Pull from existing water line to connect to electric self-cooking oven and route drain to existing floor drain.
Cut and cap existing utilities lines that will not be used
Connect and install the electric self-cooking oven to the existing electric, steam, and plumbing modifying the electric, steam, and plumbing if needed in consultation with CTVHCS Engineering
Remove all debris including crate containers every day
Start up and adjust the electric self-cooking oven to the factory specifications
Repair any damage to floors, walls, and ceilings caused by demolition and install.
Make ready for final use
Except where noted above there will be no modifications to the building s utilities.
Manual: Operational and technical manuals for the equipment must be left with the VA staff. Provide training to VA staff after unit is fully functioning.
Government Responsibilities:
Provide access to the area for work to be performed
Brief contractor on general rules and guidelines governing working in the facility, parking, and vehicle requirements
Contractor Experience Requirements: Must have a commercial kitchen equipment business that has operated continuously for the past five (5) years and have accomplished similar work in the removal and installation of electric self-cooking ovens for a minimum of three (3) years.
Jesus Casiano
jesus.casiano@va.gov
Business
