36C25926Q0664.docx

Sources Sought Notice Sources Sought Notice

GENERAL INFORMATION

Network Contracting Office

NCO 19

6162 South Willow Drive, Suite 300 Greenwood Village CO 80111

POINT OF CONTACT*

Contracting Officer Kenneth Finchum kenneth.finchum@va.gov 303-712-5746

PLACE OF PERFORMANCE

George E. Wahlen VA Medical Center

500 Foothill Blvd

Nursing Service

Salt Lake City UT

COUNTRY

ADDITIONAL INFORMATION

AGENCY’S URL

URL DESCRIPTION

AGENCY CONTACT’S EMAIL ADDRESS

EMAIL DESCRIPTION

DESCRIPTION

Salt Lake City VA Kitchen Equipment and Electrical Relocation

1. Delivery location:

Salt Lake City VAMC 500 Foothill Blvd Salt Lake City, UT 84148 Nursing Service

Sources Sought Notice – Salt Lake City Kitchen Equipment and Electrical Relocation Disclaimer:

This Request for Information (RFI) is issued solely for market research information and planning purposes and does not constitute a solicitation. All information received in response to this RFI that is marked as proprietary will be handled accordingly. Responses to this notice are NOT offers and cannot be accepted by the Government to form a binding contract. Responders are solely responsible for all expenses associated with responding to this RFI.

Information Requested from Industry:

1) In response to the Sources Sought, interested Contractors shall submit the following information and any Capabilities/Qualifications Statement to include but not limited to an overview of proposed solution(s) and a description of the product your company possesses in accordance with the Statement of Work draft / Salient Characteristics List.

2) Responses to market research table questionnaire shall be submitted. If this information is not provided, then it will be assumed the entire requirement cannot be met.

Description of Requirement:

The Department of Veterans Affairs, Veterans Health Administration (VHA), Network Contracting Office 19 (NCO 19) is conducting a market survey and is seeking potential sources for Description of service/supplies being requested: The VA Salt Lake City Healthcare system, Nutrition and Food Services is requesting In 2024, Nutrition and Food Services upgraded its tray line to a mobile lean pod system with the goal of evolving this system to a room service system. A few additional equipment items are now required to successfully support a Room Service model of Veteran Centered Dining. The tray line system will relocate to parallel the hot cooking portion of the kitchen to allow restaurant style food preparation and service. This will promote Veteran choice and timing, offering the freshest options in a timely and safe manner to the inpatient Veteran population. This enhancement will create opportunities to focus on the Veteran’s care, preferences and experience while admitted.

Requirement Item:

Products (including software, licenses)

SUBTOTAL (Products)

Brief Description of Service*

Installation to include electrical drops, detach and reattach gas, rearrange equipment, uncrate new start up and test all.

SUBTOTAL (Services)

Required Salient Characteristics and SOW Requirements:

SOW Salt Lake City Kitchen Equipment and Electrical Relocation

Please see attached SOW

In response to this announcement, please provide the information requested below requested in this market research table questionnaire. If this information is not provided, then it will be assumed the entire requirement cannot be met:

NAICS Code:

Company Name:

Address:

UEI (Unique Entity ID) Number:

Contact Name:

Phone No.:

Email:

Business Size Information - Select all that applies:

· Small Business

· Emerging Small Business

· Small Disadvantaged Business

· Certified under Section 8(a) of the Small Business Act

· HUBZone

· Woman Owned

· Certified Service-Disabled Veteran Owned Small

· Veteran Owned Small Business

· Large Business

FSS/GSA Contract Number:

Effective Date/ Expiration Date:

Available pricing structure of proposed solution (select all that are applicable below.

(CPRR) Cost Per Reportable Result

Cost Per Test(CPT)

Reagent Rental Agreement

Equipment Rental with Reagent Purchase

Fixed Monthly Charge

Firm-Fixed Price

Other: (Please explain)

Federal Acquisition Regulation (FAR) Market Rearch Questions:

Buy American Act RFO 52.225-1 and RFO 52.225-2 Buy American Certificate – What percentage of the proposed product (including leases and rentals) is a:

1. Domestic end product? _____________ (%)

2. Foreign end product? _______________ (%) Country of Origin:

Questions for Small Businesses ONLY:

Limitations on Subcontracting RFO 52.219-14

1. What percentage of the work would be subcontracted to another company? ________

2. What is the business size of the subcontractor?______

Per RFO 52.219-14 the following conditions must be met:

Services (except construction), it will not pay more than 50 percent of the amount paid by the Government for contract performance to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 50 percent subcontract amount that cannot be exceeded. When a contract includes both services and supplies, the 50 percent limitation shall apply only to the service portion of the contract;

Supplies (other than procurement from a nonmanufacturer of such supplies), it will not pay more than 50 percent of the amount paid by the Government for contract performance, excluding the cost of materials, to subcontractors that are not similarly situated entities. Any work that a similarly situated entity further subcontracts will count towards the prime contractor's 50 percent subcontract amount that cannot be exceeded. When a contract includes both supplies and services, the 50 percent limitation shall apply only to the supply portion of the contract;

3. If subcontracting, what added value do you offer (RFO 52.215-23):

4. Nonmanufacturer Rule (RFO 52.219-33):

a. Does your company manufacturer these proposed items? [ ] yes [ ] no

b. Does your company exceed 500 employees? [ ] yes [ ] no If yes, list # of employees: _________

c. Does your company primarily engaged in the retail or wholesale trade and normally sells the type of item being supplied? [ ] yes [ ] no

d. Does your company take ownership or possession of the item(s) with its personnel, equipment or facilities in a manner consistent with industry practice? [ ] yes [ ] no

e. Does your company supply the end item of a small business manufacturer, processor or producer made in the United States, or obtains a waiver of such requirement pursuant to paragraph (b)(5) CFR 121.406. [ ] yes [ ] no If yes, what is the manufacturer’s name? ________________

Response Instructions:

1. Do not provide more than 8 pages, including cover letter page.

1. Submit your response via email to kenneth.finchum@va.gov

1. Submit your response NLT 08:00 (EST) on Tuesday, July 28, 2026.

1. Mark your response as “Proprietary Information” if the information is considered business sensitive.

a. VA has identified the appropriate North American Industry Classification System (NAICS) Code 562219, PSC 7320 (Kitchen Equipment Equipment).

1. Please identify and explain any NAICS codes your company believes would better represent the predominant work included in the attached Statement of Work.

(End of Sources Sought) Salt Lake City VA Medical Center Salt Lake City, UT 84148 statment of work and GENERAL Specifications FOR VHA SLC Room Service Tray Line Expansion

2. Background In 2024, Nutrition and Food Services upgraded its tray line to a mobile lean pod system with the goal of evolving this system to a room service system. A few additional equipment items are now required to successfully support a Room Service model of Veteran Centered Dining. The tray line system will relocate to parallel the hot cooking portion of the kitchen to allow restaurant style food preparation and service. This will promote Veteran choice and timing, offering the freshest options in a timely and safe manner to the inpatient Veteran population. This enhancement will create opportunities to focus on the Veteran’s care, preferences and experience while admitted.

3. Project Scope

The VA Salt Lake City Health Care System, Nutrition and Food Service is requesting additional equipment items to support the food preparation and food assembly processes in order to expand and support complex menu options at the VHA Health Care System. The use of a room service system is known to increase patient satisfaction during their hospital stay. The scope of this project is to move and add all required umbilical and connected utility (electrical) from our current tray line area to the new room service tray line as well as provide seven pieces of equipment and disconnect and reconnect gas lines for gas equipment to be rearranged. Please see included planed kitchen layout and electrical diagram.

The updated seven pieces of equipment to support the room service system comprise of the following:

· Stackable Rapid Cook Ovens (2 each), one with panini press option that allows for a variety of single serve items to be prepared in minutes, on demand.

· Pizza/Sandwich prep refrigerator to store a variety of cold items for sandwich, salad, and pizza preparation, on demand.

· ~90” long

· Dual Refrigerator/Freezer base (for our current grill) to store cold items in a pull-out drawer.

· 48” long

· Dual Refrigerator/Freezer base to store cold items in a pull-out drawer with our current griddle over top

· 60” long

· Roll-in Refrigerators (2 each) to store pre-portioned standard items like side-salads, pre-cut desserts, pre-portioned fruits, etc.

· Glass door

· One right hinged, one left hinged Products are compatible with current space requirements, equipment and configuration. This will improve space use, staffing environment and maintain ergonomics while expanding Veteran Centered Dining options for inpatient Veterans. Must have all the pieces above to create fully functioning system.

Products and services stated above have a precise purpose and function in the modernization of Nutrition and Food Services path to establishing a route to better functionality and practical use of personnel time and skills in relation to service of meals to veterans.

4. Performance Requirements

· Uncrate, and set up new equipment in the new locations

· Provide any needed breakers, conduit, wire, electrical panels, cord drops, etc. and appropriate outlets for new and current tray line and kitchen prep equipment that will be rearranged to support room service.

· Disconnect and re-connect all/any associated plumbing lines to support rearrangement of current gas equipment.

· Coordinate the installation with the Food Service, and the VASLCHCS Engineering department

· Start-up, and system testing

· Training for staff on all new equipment

· Dispose of all packaging prior to completion.

The contractor will provide training on all new equipment

5. Specifications

The items above are to be compiled together to assist in workload easement, improved space usage, staffing environment planning. New technology and skills development. These requirements are strictly intended for culinary and serving purposes in serving veterans nutritional and complete flavorful meals. A sample drawing with electrical details has been provided to support estimates, but contractor must verify accuracy and specifics themselves as needed. Services will need to be arranged as to not interrupt meal service and delivery flow, so overnight work is anticipated. Work will not be done on weekends or federal holidays when the POC is not present.

Business hours:

Monday through Friday, 0530 - 1900

6. Software Validation:

No security accreditation package is required; the Contractor will not have access to any VA sensitive information. This project does not require acquisition of service that involves storage, transmitting, or exchange of VA sensitive information.

7. Delivery Location:

ATTN: Kelli Farr Salt Lake City VAMC 500 Foothill Blvd Building 5: Nutrition & Food Service Salt Lake City, UT 84148 Salient Characteristics

· Stackable Rapid Cook Ovens (2 total), one with panini press option that allows for a variety of single serve items to be prepared in minutes, on demand.

Top oven

· Rapid cook oven with panini press utilizing side handle

· Panini grill plate included

· Electric top-launched microwave system

· Ventless operation

· External cooling air filtration

· Digital display and timer

· Smart menu system

· One touch controls

· Single or dual temperature

· Built-in self-diagnostics for monitoring oven components and performance

· Smart voltage sensor technology

· Electrical: 208/240v/60/1-ph, 30.0 amps, 6 foot cord (nominal), (will need to upgrade electrical connection for this)

· Dimensions: approximately 25”(h) x 20” (w) x 30” (d) or smaller

· can sit on top of the “bottom oven”

· includes: 1 aluminum paddle, cooking basket, Bottom oven

a) Microwave/impingement rapid cook oven

b) Ventless operation

c) Stackable countertop design

d) High level touch controls

e) Fully insulated cook chamber

f) Stores up to 200 recipes

g) Small voltage sensor

h) Digital display

i) Removable rack and grease collection pan

j) Top and bottom jet plates

k) Pull down door with ergonomic handle

l) Multi-speed impingement blower

m) stainless steel front, top & sides

n) Allows the “top oven” to sit on top of it

o) Includes cart to hold both ovens with locking casters and stacking stand as needed.

p) Dimensions: approximately 22” (h) x 25” (w) x 32” (d)

q) Electrical: 208-240v/60/1-ph, 40 amps, 8.309.6 kw, 6 ft cord, (may need to provide electrical connection for this)

r) Comes with aluminum paddle, 2 PTFE baskets, 2 trigger sprayers, 1 bottle oven cleaner, 1 bottle oven guard

2) Pizza/Sandwich prep refrigerator to store a variety of cold items for sandwich, salad, and pizza preparation, on demand.

a) Three section self-contained refrigeration

b) Holds twelve 1/3 size pans, insulated lids

c) Three self-closing hinged solid doors

d) Galvanized steel back and bottom

e) Stainless steel top, front and sides

f) Stainless steel interior

g) Set on casters with locking option on front casters

h) R-290 Hydrocarbon refrigerant

i) cETLus, ETL-Sanitation

j) Dimensions: 48.38 (h) x 90 (w) x36 (d)

k) Electrical: 115/60/1-phase, NEMA 5-15P, 8.2 amps, ½ HP

l) 7 year parts and labor, 7 year compressor, standard

3) Dual Refrigerator/Freezer base (for our current grill) to store cold items in a pull-out drawer.

a) Flexible refrigerator or freezer chef stand

b) Single drawer with removable insert, approx. 3 cu ft

c) stainless steel finished top, front, sides & interior

d) 4 casters with two locking casters

e) R-290 hydrocarbon refrigerant

f) UL, NSF, cUL

g) Self-contained refrigeration with electronic control (40*F refrigerator, -5* freezer)

h) Dimensions: 23.2”(h) x 48”(w) x 33”(d) – this is required to hold grill on top

i) Electrical: 115 v/60/1-phase, ¼ HP

4) Dual Refrigerator/Freezer base to store cold items in a pull-out drawer with our current griddle over top

a) Flexible refrigerator or freezer chef stand

b) Single drawer with removable insert, 3 cu ft

c) stainless steel finished top, front, sides & interior

d) 4 casters with two locking casters

e) R-290 hydrocarbon refrigerant

f) Self-contained refrigeration with electronic control (40*F refrigerator, -5* freezer)

g) Electrical: 115 v/60/1-phase, ¼ HP, UL, NSF, cUL

h) Dimensions: 23.2”(h) x 60”(w) x 33”(d) – this is required to hold griddle on top

5) Roll-in Refrigerators (2 each) to store pre-portioned standard items like side-salads, pre-cut desserts, pre-portioned fruits, etc.

a) Double pained thermal insulated full length glass door

b) One right hinged, one left hinged

c) Accepts 72” racks

d) Stronger/larger evaporator and coil to hold temp of 33°F to 38°F

e) Interior lighting

f) Stainless steel body and ramp, aluminum interior

g) Dimensions: approximately 35”(l) x 35” (d) x 84” (h)

h) Electrical: 115v/60/1-ph, 7.6 amps, 9’ cord, NEMA 5-15P plug

6) Contractor will ensure all electrical needs are met including moving current umbilical lines, adding any new electrical lines and ensuring electrical requirements are added or met. Gas/plumbing lines to be disconnected and reconnected to support new arrangement of equipment for best flow.

See attached document: Room Service Kitchen Layout Plan.

Sources Sought Notice