2-EXHIBIT A-SCOPE OF WORK, DELIVERABLES, AND RESPONSIBILITIES.docx

EXHIBIT A

SUPPLY, DELIVERY, INSTALLATION, AND COMMISSIONING OF SCHOOL KITCHEN EQUIPMENT

EXHIBIT A-

SCOPE OF WORK, DELIVERABLES, AND RESPONSIBILITIES

The selected Contractor shall provide a complete turnkey solution for the planning, supply, delivery, installation, commissioning, and training of commercial school kitchen equipment for the LEAD Public Schools K-5 campus at 444 Metroplex Drive.

The Contractor shall furnish all labor, supervision, equipment, materials, accessories, transportation, coordination, and services necessary to provide a complete, functional, and operational kitchen equipment installation.

The Contractor shall coordinate its work with LEAD Public Schools, LEAD Operations, Procurement, the Owner's Representative, General Contractor, Architect, applicable mechanical/electrical/plumbing trades, food-service personnel, equipment manufacturers, and Authorities Having Jurisdiction (AHJs). The Contractor shall review applicable project drawings and documents and identify conflicts, dimensional issues, utility requirements, or other conditions that may affect the successful completion of the work before equipment is ordered or installed.

Kitchen Planning, Space Allocation and Layout The Contractor shall develop and/or coordinate a functional kitchen equipment layout designed to support a K-5 school serving approximately 500 students. The proposed layout shall promote efficient food receiving, storage, preparation, cooking, serving, warewashing, sanitation, and employee circulation.

The kitchen planning shall consider, at a minimum:

· Total kitchen footprint of approximately 860–1,290 square feet, subject to final architectural and operational requirements.

· Prep and Cooking Zone comprising approximately 45%–55% of the kitchen area.

· Cold Storage Zone, with an approximate 30/70 cooler-to-freezer allocation, subject to final operational requirements.

· Sanitation/Warewashing Zone comprising approximately 15%–20% of the kitchen area.

· Appropriate separation of food preparation, cooking, serving, clean ware, and soiled ware activities.

· Adequate aisle clearances, employee circulation, accessibility, and ergonomic considerations.

· Coordination of equipment locations with electrical, plumbing, gas, ventilation, refrigeration, drainage, fire protection, and other utility requirements.

The final equipment list and layout shall be established through the approved equipment schedule, project plans, specifications, and LEAD-approved submittals. The Contractor shall verify dimensions, clearances, access requirements, utility capacity, and equipment compatibility before ordering equipment.

Equipment Supply The Contractor shall furnish all kitchen equipment identified in the project plans, equipment schedules, specifications, pricing schedule, and this RFP.

Equipment shall include, as applicable, the following minimum planning and equipment requirements:

A. Primary Cooking and Heating Equipment

· Double-stacked commercial convection ovens.

· Commercial combination steam oven.

· Floor-standing tilting braising pan.

· Commercial microwave oven for rapid reheating.

· Heavy-duty commercial ventilation and grease hood system.

· Other cooking equipment required to support the anticipated meal production volume.

B. Cold Storage and Refrigeration

· Walk-in combination cooler/freezer unit.

· Commercial display refrigerators.

· Dedicated school milk coolers.

· Insulated food transport cabinets.

· Appropriate shelving, racks, temperature monitoring, and storage accessories.

C. Food Preparation and Processing

· Industrial food processor.

· Heavy-duty commercial mixer.

· Commercial food slicer.

· Stainless-steel work tables.

· Ingredient bins for bulk dry goods.

· Portion-control scales and measuring tools.

· Food-preparation sinks and associated accessories.

· Appropriate carts, racks, shelving, and storage systems.

D. Cafeteria Serving and Point-of-Sale

· Heated steam-table serving line.

· Refrigerated salad-bar display station.

· Grab-and-go open-air merchandiser.

· POS terminal station with capability for applicable student meal/subsidy tracking.

· Serving counters, sneeze guards, utensil storage, and related accessories as required.

E. Warewashing, Sanitation and Safety

· High-temperature, door-type commercial dishwasher.

· Three-compartment pot-washing sink.

· Dedicated staff handwashing stations.

· Pre-rinse equipment and related warewashing accessories.

· Dish racks, shelving, and clean-storage areas.

· Appropriate sanitation and chemical dispensing equipment.

· UL 300-compliant hood fire-suppression system, where applicable.

· Required safety equipment, emergency shutoffs, signage, and related components.

Equipment may also include commercial ranges, additional ovens, steamers, griddles, fryers, refrigerators/freezers, walk-in refrigeration, prep tables, sinks, dishwashing equipment, food preparation equipment, hot/cold holding equipment, shelving, ice machines, serving equipment, exhaust hood systems, grease management equipment, smallwares, ancillary equipment, and other commercial kitchen equipment identified in the project documents.

Equipment Submittals, Approval and Coordination Prior to ordering equipment, the Contractor shall submit equipment information to LEAD for review and approval.

Submittals shall include, as applicable:

· Manufacturer and model number.

· Product specifications and cut sheets.

· Dimensions and weight.

· Capacity and performance information.

· Electrical requirements.

· Gas requirements.

· Plumbing and drainage requirements.

· Ventilation requirements.

· Refrigeration requirements.

· Installation requirements.

· Manufacturer installation instructions.

· Utility connection requirements.

· Warranty information.

· Estimated manufacturing and delivery lead times.

· Proposed substitutions, if any.

The Contractor shall not order substituted equipment or make material changes to approved equipment without prior written approval from LEAD. Approval of submittals shall not relieve the Contractor of responsibility for verifying dimensions, utility requirements, compatibility, coordination, or proper installation.

Delivery and Installation The Contractor shall coordinate equipment delivery with LEAD and the General Contractor and shall deliver equipment in accordance with the approved project schedule.

The Contractor shall provide all labor, supervision, tools, materials, equipment, accessories, and incidental work necessary for complete installation.

Installation shall include, as applicable:

· Equipment placement and positioning.

· Assembly.

· Leveling and anchoring.

· Electrical connections.

· Plumbing and drainage connections.

· Gas connections.

· Ventilation and exhaust connections.

· Refrigeration connections.

· Equipment controls.

· Safety devices.

· Manufacturer-required accessories.

· Sealing and finishing.

· Testing of connections.

· Equipment startup.

The Contractor shall coordinate all utility requirements with the General Contractor and applicable mechanical, electrical, and plumbing trades.

Construction and Project Coordination The Contractor shall participate in project and coordination meetings when requested by LEAD and shall review applicable architectural, mechanical, electrical, plumbing, and food-service drawings before equipment is ordered, delivered, or installed.

Any discrepancies, conflicts, dimensional issues, utility deficiencies, or other conditions that could affect the project shall be reported to LEAD and the appropriate project representative before proceeding.

Commissioning and Acceptance Commissioning shall be a mandatory component of the Contractor's scope.

The Contractor shall ensure that all equipment is properly installed, operational, tested, and ready for use prior to final acceptance.

Commissioning shall include, as applicable:

1. Equipment startup.

2. Verification of proper installation.

3. Verification of utility connections.

4. Testing of equipment controls and safety features.

5. Testing of refrigeration and temperature controls.

6. Testing of cooking equipment.

7. Testing of dishwashing equipment.

8. Verification of water, gas, electrical, and drainage requirements.

9. Manufacturer-required testing.

10. Correction of identified deficiencies.

11. Demonstration of equipment operation to LEAD personnel.

12. Final operational inspection.

The Contractor shall provide a written commissioning report identifying equipment tested, test results, deficiencies, and corrective actions. Final acceptance shall be subject to LEAD's determination that the equipment has been properly installed, commissioned, and is fully operational.

Training The Contractor shall provide on-site training for designated LEAD and food-service personnel.

Training shall include, as applicable:

· Equipment operation.

· Safety procedures.

· Cleaning and sanitation procedures.

· Preventive maintenance.

· Basic troubleshooting.

· Manufacturer recommendations.

· Warranty procedures.

· Service request procedures.

Training shall be completed prior to final project acceptance unless otherwise approved by LEAD.

Warranty and Technical Support The Contractor shall provide all applicable manufacturer's warranties and ongoing service and technical support for equipment supplied under this RFP.

The proposal shall identify:

· Standard manufacturer warranty.

· Extended warranty options.

· Parts warranty.

· Labor warranty.

· Compressor/refrigeration warranty, where applicable.

· Service response times.

· Emergency service availability.

· Preventive maintenance options.

· Local service personnel.

· Manufacturer-authorized service capabilities.

· Parts availability.

· Service coverage area.

· Service escalation procedures.

LEAD may request pricing for ongoing maintenance and service as an optional component of the proposal.

Damaged, Defective or Nonconforming Equipment Equipment that arrives damaged, defective, incomplete, or otherwise fails to meet the approved specifications shall be repaired or replaced by the Contractor at no additional cost to LEAD when the condition is attributable to the Contractor or manufacturer.

Replacement equipment shall meet or exceed the originally approved specifications and shall be subject to LEAD's prior approval.

The Contractor shall be responsible for removal, return, replacement, redelivery, reinstallation, and recommissioning when such costs result from Contractor or manufacturer responsibility.

Project Schedule and Lead Times The Contractor shall coordinate its work with the overall project and construction schedule and shall provide a project schedule identifying, at a minimum:

· Equipment submittal schedule.

· Equipment approval dates.

· Procurement schedule.

· Manufacturing lead times.

· Equipment availability.

· Delivery schedule.

· Installation schedule.

· Commissioning schedule.

· Training schedule.

· Final completion date.

The Contractor shall immediately notify LEAD in writing of any actual or anticipated delay that may affect equipment delivery, installation, commissioning, or project completion.

Deliverables The selected Contractor shall provide the following deliverables throughout the project:

Pre-Installation Deliverables

· Completed equipment pricing schedule.

· Final equipment list.

· Manufacturer and model information.

· Product data and cut sheets.

· Equipment submittals.

· Kitchen equipment layout.

· Utility requirement information.

· Installation requirements.

· Manufacturer installation instructions.

· Warranty documentation.

· Proposed substitution requests, if applicable.

· Equipment procurement schedule.

· Manufacturing and lead-time information.

· Delivery schedule.

· Installation schedule.

Installation and Project Deliverables

· Delivery confirmations.

· Equipment condition reports, as applicable.

· Updated equipment schedule.

· Installation documentation.

· Identification of discrepancies or conflicts.

· Coordination documentation.

· Progress updates when requested by LEAD.

· Updated project schedule when changes occur.

Commissioning Deliverables

· Equipment startup documentation.

· Testing results.

· Safety and operational testing documentation.

· Deficiency list.

· Corrective action documentation.

· Final commissioning report.

· Equipment operation demonstration.

Closeout Deliverables Prior to final acceptance, the Contractor shall provide:

· Final equipment inventory.

· Final approved equipment schedule.

· Manufacturer warranties.

· Warranty contact information.

· Operations and maintenance manuals.

· Manufacturer operating instructions.

· Preventive maintenance recommendations.

· Service and support contacts.

· Parts information, where applicable.

· Training documentation.

· Final commissioning report.

· Record of completed corrective actions.

· Final inspection documentation.

· Applicable certificates and manufacturer documentation.

All closeout documentation shall be provided electronically unless otherwise directed by LEAD.

Contractor Responsibilities The Contractor shall be responsible for the complete and successful execution of its assigned scope, including providing qualified personnel, supervision, labor, tools, equipment, materials, accessories, and services necessary to complete the work.

The Contractor shall:

1. Perform all work in accordance with the RFP, approved plans and specifications, manufacturer's requirements, applicable codes, and industry standards.

2. Coordinate all activities with LEAD, the Owner's Representative, General Contractor, Architect, applicable trades, and food-service personnel.

3. Verify site conditions and equipment requirements before ordering equipment.

4. Verify dimensions, clearances, door and access requirements, electrical, gas, water, drainage, ventilation, refrigeration, connections, required accessories, and installation requirements.

5. Maintain the project schedule and promptly communicate potential delays.

6. Protect equipment and completed work from damage.

7. Maintain a clean and safe work area.

8. Comply with applicable site safety requirements.

9. Remove and properly dispose of packaging, debris, and installation waste generated by the Contractor's work.

10. Correct deficiencies identified during inspection, commissioning, or acceptance.

11. Immediately notify LEAD of any condition that may prevent proper installation or operation.

12. Comply with all applicable federal, state, and local laws, codes, regulations, permits, inspections, certifications, and project requirements applicable to its scope.

13. Ensure all equipment is new and unused unless otherwise approved by LEAD, approved or accepted as an equivalent, free from defects, properly installed, connected, tested, commissioned, and ready for safe and normal operation at final acceptance.

Scope Boundaries and Exclusions The Contractor shall clearly identify in its proposal all work excluded from its scope, including, but not limited to, utility rough-ins, electrical infrastructure, plumbing rough-ins, gas service or infrastructure, HVAC, exhaust hood installation, fire-suppression systems, architectural work, structural modifications, building modifications, permits or inspections where applicable, and other construction-related work.

No exclusion shall be assumed unless expressly identified in the Contractor's proposal and accepted by LEAD.

Final Acceptance The Contractor shall not consider its work complete until all equipment within its scope has been delivered, installed, tested, commissioned, deficiencies corrected, required training completed, and required closeout documentation provided.

LEAD reserves the right to withhold final acceptance until all contractual requirements have been satisfactorily completed.

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