ATTACHMENT B_SOW CART AND UTENSIL WASHER.pdf

DEPARTMENT OF VETERANS AFFAIRS

VA PORTLAND HEALTH CARE SYSTEM

FOOD AND NUTRITION DEPARTMENT

STATEMENT OF WORK

BETTERBUILT R600 SERIES CART AND UTENSIL WASHER

I Overview:

The Food and Nutrition Department at the VA Portland Health Care System is responsible to providing all services for Veterans and residents. The acquisition of this equipment is necessary to properly sanitize trays, plates, lids, domes, utensils, and related items after each meal for continued reuse. Ensuring adequate cleaning and sanitation of dishware and utensils is critical to preventing any compromise to the health and well-being of our Veterans.

II. Statement of work:

The government needs a cage and rack washer to clean and sanitize all carts and utensils after use. The salient characteristics for the cart and utensil washer shall include the following:

Brand Name or Equal:

Cart and Utensil Washer, Betterbuilt, R600 Series Cage and Rack Washer

1. Describe what you want the equipment/supply to do:

Automatically clean and sanitize dirty tray carts measuring 24” W 30” D x 60”H and 3-tier carts measuring 42” W x 27” D x 40”H in an enclosed, heavy duty, single chamber, using a complete coverage spray system with double doors for a passthrough. Includes ramp for wheeling carts into the chamber, stop button for emergencies, and is pit mounted.

2. Equipment/Supply/Instrument Specifications:

a. Dimensions: 48” W x 90” L x 88” H

b. Display/Monitor/Screen: Touchscreen control panel to monitor temperature and pressure

c. Software required/associated with this purchase? No

d. Power requirements? YES

i. Voltage: 3-60-208/480V, 12 HP

ii. Power cable length: NA

iii. Ground? Unknown

iv. Battery powered/backup? No

e. Additional SPECS: May need custom size cabinet.

3. Environmental Considerations:

Water consumption, this system has water conservation system built in.

4. Working Volume/ Product Performance/Additional requirements: (Example - How many per hour/minute):

All stainless steel, pit mounted Adjustable spray patterns Water conservation system Interior emergency stop cables, both sides Emergency stop button at door Programmable and adjustable cycles Built in diagnostics Non-proprietary components Noise reduction, less than 80dB for worker safety Vent duct and floor drain needed Two door pass through Water supply temperature steam booster Side tanks to reduce cycle times, energy savings, and reduce chemical consumption

(heated fill tank, drain surge tank, heated rinse storage tank, alkaline/acid storage tanks

5. Accessories/Consumables:

Requires cleaning chemicals.

6. Warranty and Parts/Service Requirements:

Standard warranty -1 year parts and labor

7. Cleaning Instructions:

Standard stainless-steel cleaning.

8. Additional instructions/Needs/Specifications:

Assembly and Installation:

1. Factory authorized agent or technician will arrive at jobsite to field weld, polish, and interconnect equipment.

2. Authorized installers will remove existing equipment to facility dock for disposal by facility.

3. Installer will receive new equipment at facility dock, uncrate and move into location of installation.

4. Installer will set up new equipment.

5. Installer will start up and test equipment for proper operation.

6. All generated debris will be placed in a facility provided container.

7. All removal and installation work to be done Mon‐Fri after 6:30pm.

Vendor must provide all necessary training, procedure manuals, troubleshooting manuals and operator manuals to facility management personnel and food service workers that will operate the dishwashing machine.

Equipment preventive maintenance must be at least twice a year. Vendor should be able to aid within 24 hrs., for repairs, parts replacement, and anything that affects the normal operation of the equipment.