36C25019Q0459-002.docx

Salient Characteristics FedBizOpps Amendment to a Previous Combined Solicitation

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* = Required Field FedBizOpps Amendment to a Previous Combined Solicitation Rev. March 2010

COOK/SERVE POD TRAY ASSEMBLY SYSTEM

49037 36C25019Q0459 05-17-2019 N 333318 Department of Veteran Affairs Network Contracting Office 10 5500 Armstrong Rd.

Battle Creek MI 49037 Jeffrey P. Rozema Contracting Officer jeffrey.rozema@va.gov Department of Veterans Affairs VA Ann Arbor Healthcare System Food & Nutrition Services 2215 Fuller Road Ann Arbor, MI 48105 www.va.gov Agency Homepage jeffrey.rozema@va.gov Contracting Officer The purpose of this amendment is to make the following changes:

1) Revise the salient characteristics. Refer to the attached document; changes are highlighted.

2) Manufacturer or distributor representative is required to conduct a site visit at the Ann Arbor VA Healthcare System, 2215 Fuller Road, Ann Arbor, MI 48105. The purpose of the site visit is to meet with Food and Nutrition Service personnel, review existing equipment and space limitations, and propose an equipment solution that meets the requirements and salient characteristics. Since manufacturers have different cook/serve pod system options and layouts, a site visit is necessary to ensure the proposed system will work at the Ann Arbor VA. In addition, Food and Nutrition Services personnel may request to see a sample tray set-up.

Contractors shall make site visit requests via email to Jeffrey Rozema, Contracting Officer, jeffrey.rozema@va.gov no later than Friday, May 3, 2019 at 4:00 PM ET.

As a result of these changes, the due date for quotes has been extended to Friday, May 17, 2019 at 4:00 PM ET. Email quotes to jeffrey.rozema@va.gov.

The Pod Tray Assembly System must meet the following specs:

These pieces of equipment work synergistically together and should not be piecemealed. The bases, domes, lids, china, mugs, ramekins, casserole dishes and tumblers should all be purchased from the same vendor to ensure that they work with the equipment, fit on the tray and within the tray delivery carts.

Induction Base Activator:

· 9” base to accommodate 9” dishware and domes

· Durable high impact/high temperature plastic

· Base is safe to handle on edge and bottom without gloves or base lifter, heats only base-not side walls.

· Active heat source located inside the bottom of the base

· Insulation around enclosed heat source keeps heat within the base

· Extends holding time of food because of thermal efficient design

· No underliner required, fewer components to clean and maintain

· Keeps food 140 degrees or above for one hour

· Energy efficient

· Consistent heating of each base

· Digital LED display

· Audible alert when base is ready

· 12 second activation cycle preferred - no more than 15 second activation cycle.

· 208 VAC

· 60 Hz, 23.5 amps

· 24/7 replacement guarantee - warranty Base Storage/Transfer Rack:

· Stainless steel construction for easy cleaning

· Must fit selected bases/domes

· 4 chrome plated wire racks for storage

· 104 base capacity, 26 per rack

· Lightweight for ease of transporting

· 2 locking casters and 2 swivel casters

· Durable, easy to clean

· UL Sanitation listed Convected Air Dish Heaters:

· Durable and attractive stainless-steel cabinet

· Convected air heating system

· Temperature controlled

· Self-leveling mechanisms

· Fully insulated heated compartment with seal

· Convenient push/pull handle

· Corner bumpers

· Four swivel 5” casters, at least two with breaks

· Eight-foot long, grounded electrical supply cord and plug

· Designed to fit a 9” china plate Air Curtain Refrigerators (2 requested):

· Holds at least 10 standard 18”x 26” or 20 14”x 18” sheet pans

· Air curtain refrigerator with door open design with magnetic catch. Air ducts on both sides of the interior and top of cabinet, strategically placed air flow perforations that create the air curtain. Multi directional air flow across the cabinet

· Ability to maintain average food temperature of 41F or lower for 90 minutes with door open

· Pre-chill cycle available

· Bottom mount condensing unit

· Automatic condensate evaporator

· User friendly controller - adjustable with exterior digital thermometer

· Automatic and manual defrost cycle

· Field reversible door: One right hinged, the other refrigerator left hinged needed

· Easy to clean: removable tray slides and interior panels for cleaning Activator Table with Side Table:

· Stainless-steel construction

· Mobile with casters, 2 with breaks

· Same manufacturer as the activator for proper fit

· Vented surface for proper air flow to prevent activator from overheating

· Undershelf for storage

· Same height as trayline table

· Side table with casters needed for holding bases (2 stacks). Ability to attach to either side of activator table with bolts Self- Leveling Tray Dispenser (2 requested):

· Counter height

· Self-leveling

· Stainless-steel sides and frame

· Swivel casters with 2 locking brakes

· Four corner bumpers

· Capacity for at least 60 room service trays each

· Must fit a tray of: 15”x20” Hot Food Counters:

· 5 well straight configuration

· Work shelf

· Double tiered over-shelf with heat lamp on both tiers

· Heating methods: dry and wet

· 14-gauge stainless steel construction

· Under storage

· Each well to fit one full size, two half size or three third size standard steam table pans. Accommodate up to 6-inch deep pans

· 4 swivel casters with brakes

· Sealed wells with individual drains for easy cleaning

· All switches and controls are fully accessible

· Each food well is thermostatically controlled with 208V heat source

· 1,000 watts power/steam well Tray Assembly and Work Tables:

· 14-gauge stainless steel countertop

· Stainless-steel lower shelf for extra storage space

· Table dimension: 60”x24”

· Sloped over-shelf with three-sided welded shelf retainer to hold supplies/containers in place

· Adjustable bullet type feet for easy leveling Stainless Steel Tray Carts (20 requested):

· Heavy gauge stainless-steel

· Lightweight, ergonomic design

· Full-perimeter, non-marking bumper to protect walls and surfaces

· Secure door latching when doors are open or closed

· Four 6” caster wheels, two fixed and two swivel with brakes

· Easy removable tray ladders for cleaning

· 4.5” tray spacing

· Holding at least 24 trays per cart; double bay, 2 trays/shelf

· Adjustable tray ladders or must fit a room service style tray with 15”x20” dimensions

· Floor drain with plug

· Two door pass-through design (doors must open on both sides of cart)

· 4-sided integrated molded polymer top rail (or equivalent top rail) for transporting additional items

· Round stainless-steel push handle for easy handling

· No taller than 45 inches. No wider than 38 inches. No longer than 54 inches.

China Requirements:

· 9-inch china plate

· 9-inch plate to ensure it fits in the base

· narrow rim

· 264 EA

· Bright White china preferred

· 6 oz casserole dish

· 180 EA

· Bright White Preferred

· 8 oz casserole dish

· 252 EA

· Bright White Preferred

· 5 oz Ramekin

· 180 EA

· Bright White Preferred

· 4 ¾ Fruit Dish

· 252 EA

· Bright White Preferred

· 6 oz tumblers

· 240 EA

· Clear, Plastic

· 8 oz tumblers

· 240 EA

· Clear, plastic

· Bread Plate - 5 ½ inch

· 252 EA

· Bright White preferred Additional Trayline Components:

· Soup Bowl

· 8 oz Bowl

· Hard plastic, insulated bowl

· Bronze Color

· 144 EA

· Soup Dome

· Hard Plastic insulated

· 144 EA

· Bronze Color

· Entrée Domes

· 9” insulated dome made of hard plastic

· Allure Style

· Bronze Color

· 252 EA

· Entrée Bases

· Heat on Demand Pellet base

· Must maintain (heat) at least a 50-minute hold time at 140F or hotter

· Bronze Color

· Must accommodate a 9-inch entrée plate

· 252 EA

· 8 oz mug, reusable, insulated - hard plastic - 2 colors preferred

· 288 EA Bronze

· 48 EA Sea Mist On Site training

· 2 days minimum of onsite training to assist in equipment/process change implementation.