7 - Pre_Bid RFI.docx

Pre-Bid RFI’s:

1. Is your dish machine designed to be self-venting? (This means there are cooling coils on top to condense steam before opening door). If not, you will need to vent it because it will really heat up area with hot moist air (unless you have a very good A/C handler cooling area and able to capture heat and moisture and removing it). I see that there is a resemblance of one in the drawing rendering, but if there is that much space between the two, the vent will not work right.

Condensate Exhaust fan is interlocked with pot wash for steam). There is no cooling coil above the dish washer (pot washer).

1. I see you are going with epoxy floor; ensure you ask to have the troweled-on epoxy (same color and texture all the way through and not the roll-on epoxy). If you go roll on you will have issues in a year or two with it peeling.

1. Not sure if you thought about this, but if there are any areas with standing water now in any area, you should look at having additional floor drains put in and slope them appropriately, then you can epoxy the floor.

1. Workflow would be better if you had ice machine by drink station (assuming you use that ice for drinks). If you do use that ice, then staff will have to get ice from ice machine that has no place to lay a tray or bin in for them to get ice (no table there). Staff will get creative (use a cart or balance on leg and then have it fall 😊). Then once it is filled up then they have to transport it to drink station and fill up ice there). Not a good flow. But, if not then I guess it will have to stay that way.

1. The shelving around dish machine area seems high (may have injuries due to high reach). We have some OWCP claims due to reaching high above you head (especially with my vertically challenged staff). May want to ensure shelving is at an appropriate height all the way around the kitchen.

1. Not sure you need a hand wash sink in pot and pan room when there is one by ice machine. Maybe you could remove it. The location of the sink is in an odd place and breaks up flow of ware washing. Not sure how far the space is away from the other hand wash sink, bit if it is not too far from you can just use that one.

1. I see you are keeping your walls – are they easily wipeable and cleanable?

Steel panels up to 48” AFF, then epoxy paint or green board with FRP (This looks clean & smooth)

1. There appears to be a tight space between griddle and shelves etc., to the right of it (if you face the griddle). Possible safety issue if the space is tight (splattering grease and just general mobility around that area).

1. Do you really need 3 scullery sinks in the pot & pan area? That seems to be a lot. However, I am unsure of how many meals you serve per meal period or your current processes. I would like to see a drying rack for pots & pans in there if possible. If not, you will have to have a mobile drying rack which will take up space.

1. I do not see a garbage disposal. You may have some other waste process, but just bringing it up.

Garbage disposal mounted next to DW.

1. Staff will use a cart behind the griddle to put things on because the table is far away. Is there another option for staff to place things on next to griddle (The tight space between the grilled and the shelving may be a good use of space)?

There is chef’s base under the griddle & movable carts.