A02-SOW-J4_Lifecycle_Kitchen_Equipment_20260722.docx
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- Commercial Kitchen Equipment
- Solicitation number
- W912LM26QA019
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This is a Statement of Work (SOW) for FY26 kitchen equipment procurement for the Minnesota Army National Guard's QFOD program, specifying commercial-grade equipment to be delivered to Camp Ripley in Little Falls, Minnesota by September 30, 2026.
The SOW details 18 line items encompassing refrigeration, food service, and cooking equipment. Refrigeration requirements include six double-door freezers (45-55 cubic feet), one single-door freezer (20-30 cubic feet), one single-door refrigerator (22-27 cubic feet), six double-door refrigerators (45-55 cubic feet), and three three-door refrigerators (64-67 cubic feet), all stainless steel with automatic defrost and digital temperature displays. Ice machine requirements include three head units and four complete units with bins, each producing approximately 525 pounds per day of small ice cubes. Food service tables include two ice-cooled four-pan tables, one electric-cooled four-pan table, and three hot four-pan tables with undershelf bases, casters, and drop-down side tray systems. Cooking equipment includes two double-stack convection ovens (natural gas, 29.2 kilowatts each), one 24-inch 8-burner griddle with two convection ovens, one 24-inch 6-burner griddle with two convection ovens, one countertop griddle, and battery-mounted combinations of griddles and 4-burner ranges with convection ovens. Additional items include three pour-over airpot coffee brewers with six replacement airpots and one electric can opener. All equipment must be new, include instruction manuals, possess required certifications (NSF, UL, CE, NSI), and carry a minimum one-year warranty covering parts and labor. Vendors must provide unit pricing, total pricing, manufacturer/model information, delivery schedule, warranty details, and shipping costs.
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STATEMENT OF WORK FOR FY26 QFOD KITCHEN EQUIPMENT LIFECYCLE
I. Introduction: This Statement of Work (SOW) outlines the requirements for kitchen equipment to be procured for the FY26 QFOD program. All items are to be commercial grade (defined below).
II. Commercial Grade Definition: "Commercial grade" equipment is designed and constructed for high-volume, continuous use in a professional environment. It is built with heavier-duty components, more robust materials, and features designed for durability, reliability, and ease of maintenance compared to residential equipment.
III. BASE ITEMS (To be ordered)
1. Freezer, Double Door
(1) Quantity: 6
(a) Specifications
(b) Min. Capacity: 45-55 cubic feet
(c) Dimensions: Max 78” H x 29” D
(d) Type: Upright
(e) Finish: Stainless Steel
(f) Feature: Automatic Defrost
(g) Power: 115 V/60 Hz/1 ph, 9.6 amps, with a NEMA 5-15 plug
2. Freezer, Single Door
(1) Quantity:1
(2) Specifications
(a) Min. Capacity: 20-30 cubic feet
(b) Dimensions: Max 78” H x 29” D
(c) Type: Upright
(d) Finish: Stainless Steel
(e) Feature: Automatic Defrost
(f) Power: 115 V/60 Hz/1 ph, 3.7 amps, with a NEMA 5-15 plug
3. Refrigerator, Single Door
(1) Quantity: 1
(2) Specifications
(a) Doors: Single, Stainless Steel
(b) Shelves: Three (3), PVC coated wire shelves
(c) Casters: Four (4) 4”
(d) Style: One-Section “Reach In”
(e) Min. Capacity: 22-27 cubic feet
(f) Dimensions: Max 80” H x 33” D
(g) Feature: Digital Temperature Display
(h) Cooling System: 1/5 HP
(i) Power: 115 V/60 Hz/1 ph, 2.6 amps, 7’ cord, with a NEMA 5-15 plug
4. Refrigerator, Double Door
(1) Quantity: 6
(2) Specifications
(a) Doors: Double, Stainless Steel
(b) Shelves: Six (6), PVC coated wire shelves
(c) Casters: Four (4) 4”
(d) Style: Two-Section “Reach In”
(e) Min. Capacity: 45-55 cubic feet
(f) Dimensions: Max 80” H x 33” D
(g) Feature: Digital Temperature Display
(h) Cooling System: ½ HP
(i) Power: 115 V/60 Hz/1 ph, 5.7 amps, with a NEMA 5-15 plug
5. Refrigerator, Three Door
(1) Quantity: 3
(2) Specifications
(a) Doors: Three, Stainless Steel
(b) Shelves: Nine (9), PVC coated wire shelves
(c) Casters
(d) Style: Three-Section “Reach In”
(e) Min. Capacity: 64-67 cubic feet
(f) Dimensions: Max 80” H x 33” D
(g) Feature: Digital Temperature Display
(h) Cooling System: 3/4 HP
(i) Power: 115 V/60 Hz/1 ph, with a NEMA 5-15 plug
6. Ice Machine – Head Unit
(1) Quantity: 3
(2) Specifications
(a) Cooling: Air Cooled
(b) Dimensions: Approx. 30” W x 23” H x 24” D (must fit Item 7)
(c) Output: Approx. 525 lbs/day, small cubes (max 1.75” x 0.75” x 1.75”)
(d) Finish: Stainless Steel
(e) Control: Digital
(f) Power: 115 V/60 Hz/1 ph, 7 to 9.3 amps, with a NEMA 5-15 plug
7. Ice Machine with Bin
(1) Quantity: 4
(2) Specifications
(a) Bin
(i) Capacity: Bin MAX 310 lbs
(ii) Dimensions: Approx. 30” W x 50” H x 34” D
(iii) Material: Molded plastic with stainless steel finish
(iv) Door: Plastic, top-hinged front opening
(v) Legs: Four sturdy, approx. 6” height
(b) Head unit
(i) Cooling: Air Cooled
(ii) Dimensions: Approx. 30” W x 23” H x 24” D (must fit Item 4)
(iii) Output: Approx. 525 lbs/day, small cubes (max 1.75” x 0.75” x 1.75”)
(iv) Finish: Stainless Steel
(v) Control: Digital
(vi) Power: 115 V/60 Hz/1 ph, 7 to 9.3 amps, with a NEMA 5-15 plug
8. Four (4) Pan Ice Cooled Food Table
(1) Quantity: 2
(2) Specifications
(a) Dimensions: Approx. 58” W x 34” H x 30” D
(b) Drain: 1”
(c) Legs: Four sturdy, approx. 6” height
(d) Sneeze Guard: Stainless Steel/Acrylic construction
(e) 4 Pan Capacity
(f) Drop Down Side Tray System
(g) Minimum 4” Casters w/2 locking casters
(h) Base includes undershelf
9. Four (4) Pan Electric Cooled Food Table
(1) Quantity: 1
(2) Specifications
(a) Dimensions: Approx. 58” W x 34” H x 30” D
(b) Drain: 1”
(c) Sneeze Guard: Stainless Steel/Acrylic construction
(d) 4 Pan Capacity
(e) Drop-Down Side Tray System
(f) Minimum 4” Casters w/2 locking casters
(g) 120v/60/1-ph, NEMA 5-15P
10. Double Stack Convection Oven
(1) Quantity: 2
(2) Specifications
(a) (a) Dimensions: Approx. 38” W x 37” D x 72.5” H
(b) Wattage: 29.2 Kilowatts
(c) 18" x 26" Pan Capacity: 10 Pans
(d) Amps (Individual): 8 Amps
(e) Control Type: Touchscreen
(f) Gas Connection Size: 3/4 Inches
(g) Horsepower: 3/4 hp
(h) Installation Type: Freestanding – On Casters
(i) Number of Chambers: 2 Chambers
(j) Number of Decks: Double
(k) Number of Doors: 4 Doors
(l) Number of Racks: 10 Racks
(m) Oven Interior Style: Deep Depth
(n) Power Type: Natural Gas
(o) Size: Full Size
(p) Temperature Range: 200 - 500 Degrees F
(q) Ventilation Type: Draft Diverter
(r) Power: 115v/60 Hz/1 ph, NEMA 5-15P plug
11. Coffee Maker, Pour over Airpot Coffee Brewer with two (2) 3-liter Airpots
(1) Quantity: 3 + 6 Airpots
(2) Specifications
(a) Brew Rate: approximately 3-6 gallons/hour
(b) Water source: pour over
(c) Power: 120v/60 Hz/1 ph, NEMA 5-15 plug
12. Four (4) Pan Hot Food Table
(1) Quantity: 3
(2) Specifications
(a) Dimensions: MAX 34” Wide/Deep (doorway limitation)
(b) 4 Pan Capacity
(c) Base Style: Undershelf
(d) Drop-Down Side Tray System
(e) Minimum 4” Casters w/2 locking casters
(f) 120 V/60 Hz/1 ph NEMA 5-30P
13. Electric Can Opener
(1) Quantity: 1
(2) Specifications
(a) Power: 115v/60 Hz/1 ph, NEMA 5-15 plug
(b) Capacity: approximately 5-8 cans a minute
14. 24" griddle, 8-burner, 2-convection oven
(1) Quantity: 1
(2) Specifications
(a) Dimensions: 72" wide, 58" high (with back-riser and high-shelf), 53.5" deep
(b) Gas: Natural
(c) Convection oven: 115v - 1 phase blower motor 4-amp, 6' cord and plug
(d) Gas inlet configuration: 1" rear gas connection with rear manifold and pressure regulator
(e) Options: Casters, with 1" x 36" flex line connection hose and safety kit.
15. 24" griddle, 6-burner, 2-convection oven
(1) Quantity: 1
(2) Specifications
(a) Dimensions: 60" wide, 59-5/32" high, 37" deep
(b) Gas: Natural
(c) Convection oven: 115v - 1 phase blower motor 4-amp, 6' cord and plug
(d) Gas inlet configuration: 3/4" rear gas connection, with pressure regulator
(e) options: Casters, with 1" x 36" flex line connection hose and safety kit.
16. 4-total Griddle/range/oven combinations in battery
(1) All units need 7-1/2" (191mm) deep stainless steel front rail
(2) All units need back guard, approximately 17-3/8" high
(3) All units need 6" adjustable legs
(4) All units Gas: Natural
(5) Unit Quantities and Specifications
(a) 2 each, Griddle with standard oven base
(i) Each dimensions: 34" wide, 52-3/4" high (includes back guard and legs), 38" deep
(ii) Gas inlet configuration: 1 each with front, left & right 1-1/4" front gas inlet; 1 each with front, right 1-1/4" gas inlet + capped off left side
(iii) Electric spark ignition for pilot lights
(iv) Removable front grease receptacle
(b) 2 each, 4-burner range with convection oven base
(i) Each dimensions: 34" wide (Max), 52-3/4" high (includes back guard), 38" deep (Max).
(ii) Gas inlet configuration: 1 each with front, left & right 1-1/4" front gas inlet and right-rear 1-1/4" gas inlet; 1 each with front, left 1-1/4" gas inlet + capped off right side
(iii) Electric spark ignition for pilot lights
(iv) Removable stainless steel drip tray
(v) Convection oven base, 1/3 HP motor, 120 VAC, single phase, 3.4 amps, 6 ft. (1.8m) power supply cord provided.
(6) Photo:
17. Countertop Griddle
(1) Quantity: 1
(2) Specifications
(a) Dimensions: 36" wide, 19" high, 32" deep
(b) Gas inlet configuration: 3/4” rear gas connection and pressure regulator
(c) Removable grease trap
(d) Gas: Natural
(e) Fixed Splash guards
(f) Electronic spark ignition
(g) Options: with Stainless steel stand and casters for machine to set on.
18. 2-total ranges in battery
(1) All units need 7-1/2" (191mm) deep stainless steel front rail
(2) All units need back guard, approximately 17-3/8" high
(3) All units need 6" adjustable legs
(4) All units Gas: Natural
(a) 1 each, Griddle with convection oven base
(i) Each dimensions: 34" wide, 52-3/4" high (includes back guard and legs), 38" deep
(ii) Gas inlet configuration: front-right 1-1/4" gas inlet, capped off left side,
(iii) electric spark ignition for pilot lights
(iv) removable front grease receptacle
(v) Convection oven base, 1/3 HP motor, 120 VAC, single phase, 3.4 amps, 6 ft. (1.8m) power supply cord provided.
(b) 1 each, 4-burner range with convection oven base
(i) Each dimensions: 34" wide, 52-3/4" high (includes back guard), 38" deep
(ii) Gas inlet configuration: front-left 1-1/4" gas inlet, capped off right side, 1" rear gas connection with rear manifold and pressure regulator
(iii) electric spark ignition for pilot lights
(iv) removable stainless steel drip tray
(v) Convection oven base, 1/3 HP motor, 120 VAC, single phase, 3.4 amps, 6 ft. (1.8m) power supply cord provided.
IV. GENERAL REQUIREMENTS
1. All items must be new and include applicable instruction and installation manuals.
2. All items must have all required certifications (NSF, CE, NSI, UL, etc.).
3. Vendors must provide a proposed delivery schedule. Items may be shipped separately.
V. Delivery Address: USPFO Warehouse, Bldg 11-62, Camp Ripley, 15000 Hwy 115, Little Falls, MN 56345 VI. WARRANTY All equipment shall be warranted against defects in materials and workmanship for a minimum period of one (1) year from the date of acceptance. This warranty shall include parts and labor. Extended warranty options should be quoted separately.
VII. Quote Requirements: Unit price for each item. Total price for all items. Manufacturer and model number for each item. Proposed delivery schedule. Warranty information. Shipping costs.
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