SOW -kitchen suppression system (1) (1).docx

Preventive Maintenance Contract Scope of Work For Kitchen hood fire suppression system

United States Embassy Conakry -Guinea

Exhibit A - - STATEMENT OF WORK

I. GENERAL INFORMATION:

The United States Embassy in Conakry requires professional services and contractor cost proposals to perform annual preventive maintenance and servicing of the kitchen hood fire suppression system installed at recreation facility, NOX AID ANNEX cafeteria.

II. PROJECT REQUIREMENTS:

1) ANSUL wet Chemical fire suppression system

III. GENERAL REQUIREMENTS:

The Contractor under this SOW will be responsible for labor, tools, and materials required to carry out all preventive maintenance as outlined in this SOW. Embassy staff has service manuals for kitchen hood suppression system on-site.

IV. SCOPE OF WORK - - KITCHEN HOOD SUPPRESSION SYSTEM- PREVENTIVE MAINTENANCE

Contractor shall provide all materials, supervision, labor, tools, and equipment to perform preventive maintenance. All personnel working in the vicinity shall wear and /or use safety protection while all work is performed. Any questions or injuries shall be brought to the attention of the Post Occupation Safety and Health Officer (POSHO). Material Safety Data Sheets (MSDS) shall be provided by the Contractor for all HAZMAT materials. Copies will be provided to the COR for approval.

If any discrepancies are found with the system that are NOT covered under this scope of work, then the contractor must provide the following:

1. Detailed report noting the discrepancy found.

2. Bill of Materials (BOM) to include component name, quantity, part #, and price for any repair material required and material lead time.

3. Price quote for repair labor.

SPECIFIC REQUIREMENTS:

All work shall be in conformance with NFPA 17 Wet Chemical Extinguishing Systems or NFPA 17A Dry Chemical Extinguishing Systems

At a minimum, the following work must be completed: (All tasks are to be performed quarterly unless otherwise noted)

1. Activate one detector for each system.

2. Verify mechanical system operation.

3. Verify condition and operability of gas shutoff valve.

4. Verify electrical shutoff.

5. Inspect piping condition.

6. Check all piping supports.

7. Check all nozzles.

8. Install record tags.

9. Verify owner’s manual on site.

10. Inspect for any changes to the cooking equipment or kitchen layout that may affect the performance and reliability of the system.

11. Inspect and determine if hood and ducts are clean and free of grease.

12. Inspect condition of filters

13. Inspect and verify all detectors and nozzles are properly located.

14. Check nozzles are correctly aimed at equipment.

15. Compile a complete report of inspection.

16. Clean and lubricate all mechanical linkages and accessories.

17. The manual actuators are unobstructed.

18. The tamper indicators and seals are intact.

19. No obvious physical damage or condition exists that might prevent operation.

20. The pressure gauge(s), if provided, has been inspected physically or electronically to ensure it is in the operable range.

21. The nozzle blows off caps, where provided, are intact and undamaged.

22. During the inspection of the hoods, grease-removal devices, fans, ducts, or other appurtenances have an accumulation of grease, such components shall be cleaned.

V. TECHNICIAN REQUIREMENTS

Technician who performs maintenance on an extinguishing system shall be trained and shall have passed a written or online test. The certificate shall be issued by the manufacturer or testing organization.

Fire suppression system wet chemical Korun.com Professional- Turkey

ND OF STATEMENT OF WORK

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