Combined Synopsis/Solicitation

W911SG26QA064

2026-09-01

This is a combined synopsis/solicitation for commercial products prepared in accordance with the format in subpart 12.6, as supplemented with additional information included in this notice. This announcement constitutes the only solicitation; The intention is to procure these supplies on a competitive basis.

This solicitation is issued as a Request for Quotation (RFQ).

The solicitation document and incorporated provisions and clauses are those in effect through Federal Acquisition Circular 2026-01.

This acquisition is a Total Small Business Set-Aside (FAR 19.5), the NAICS code for this acquisition was identified through a review of the U.S. Census Bureau’s website at https:// www.census.gov/naics/. The table of size standards used to determine small business eligibility can be found at https://www.sba.gov/document/support-table-size-standards.

Quotes shall be valid for 90 days unless otherwise stated Payment

Question Response Date: 12 September 2026 0900 AM MST

Response Date: 21 September 2026 0900 AM MST.

Type of Contract: Firm Fixed Price (RFP)

F.O.B. destination, offers submitted on a basis other than F.O.B. destination will be rejected as non-responsive

Estimated Delivery Date: 30 November 2026

NEW EQUIPMENT ONLY. No used or remanufactured products will be accepted. PARTIAL

QUOTES WILL NOT BE ACCEPTED.

Primary Point of Contact: SFC Destine Isreal, destine.k.isreal.mil@army.mil.

Contracting Officer: SSG Susette Lujardo Lahera, susette.lujardolahera.mil@army.mil.

https://www.census.gov/naics/ https://www.sba.gov/document/support-table-size-standards.

https://www.sba.gov/document/support-table-size-standards.

mailto:yesenia.penawilliams.mil@army.mil mailto:susette.lujardolahera.mil@army.mil https://www.census.gov/naics/ https://www.census.gov/naics/

Contract Line-Item Numbers (CLINs) Item Salient Description QTY COMBI-OVEN Combi Oven/Steamer, roll-in, gas, broiler less, with steam generator, (20) 18" x 26" full size sheet pan or (40)12" x 20" x 1" hotel pan capacity, easy Dial programmable controls with digital display 9-stage & 99 cooking recipes storage, (4) cooking modes: hot air, steam, combi-steam & retherm, multi-point core temperature probe, five-speed auto reversing fan, includes (10) wire racks, anti-microbial hygienic door handle, pull-out spray hose, Convo Clean+ fully automatic hands-free cleaning system, includes: (1) CSRT2020-4 roll-in trolley, stainless steel construction, 1.1kW, 120v/60/1-ph, 10.6 amps, 218,400 BTU, cULus, NSF, ENERGY STAR®. Combi oven must have a 200MS2 multistage water filtration system on the unit. The door hinged right come standard with the unit. One-year parts and labor warranty come standard with the unit.

The unit will include one trolly with pan cassette 3.35” (85mm) spacing, that is standard with the unit. The dimensions of the unit is 78.43 (h) x 49.57 (w) x 42.76 (d). C-start cleaner kit, An Ro system reverse osmosis system and 10-gallon hydropneumatics storage tank water filtration system

CONVECTION

OVEN

Convection Oven, gas, double-deck, bakery depth, capacity (5) 18" x 26" pans per compartment, (SSIM) solid state infinite controls with 60 min. manual timer, two speed fans, porcelainized baking compartments, dependent glass doors, interior light, flue connector, stainless steel front, sides and top, 6" stainless steel legs, 50,000 BTU each, cETLus, CE, NSF, ENERGY STAR. Models must be ready for installation on natural gas, gas manifolds for double ovens required, 48-inch flexible gas hose with quick disconnect and restraining device is required. The double stack ovens will require a set of four 4-inch low profile casters in lieu of legs are required. A 115V/60/1-ph, 8.0 amps, 2 wires with ground, cord, and plug, 3/4hp (per deck). Dimensions for the unit are as follows 70.63 (h) x 38.25 (w) x 36.88 (d), solid state infinite control with 60-minute manual timer required. Casters, set of (4) in lieu of standard legs Dormont 1675KIT60 Dormont Blue Hose™ Moveable Gas Connector Kit, 3/4" inside dia., 60" long, covered with stainless steel braid, coated with blue antimicrobial PVC, (1) SnapFast® QD, (1) full port valve, (2) 90° elbows, coiled restraining cable with hardware, 158,000 BTU/hr.

minimum flow capacity, PASS THRU

REFIRGERATOR

Spec‐Line G Series Display Refrigerator, Pass‐thru, two‐section, 50.2 cu. ft., self‐ contained refrigeration, control side: (4) half height doors, (hinged right/left), other side:

(4) half‐height glass doors (hinged right/left), (3) epoxy coated shelves per section (factory installed), microprocessor control with LED display, LED interior lights, stainless steel exterior & interior, 6" high casters, R290 Hydrocarbon refrigerant, 3/4 HP, 115v/60/1, 7.9amps, NEMA 5‐15P, cETLus, ETL‐Sanitation G23ACC‐SHLF1 Set of

(3) epoxy coated shelves with pins ‐ L Casters, 6"H, locking (set of 4), standard

Range, 36”, 6 open burners

Endurance™ Restaurant Range, natural gas, 36", (6) 30,000 BTU burners, lift‐off burner heads, standard oven, stainless steel front, sides, back riser, & lift‐off high shelf, fully MIG welded chassis, 6" adjustable legs, 215,000 BTU, CSA, NSF Natural gas (specify elevation if over 2,000 ft.) Stainless steel back riser & lift‐off high shelf, standard CASTERS‐RR4 Casters, 5" (set of 4) (2 with locks) Dormont 1675KIT60 Dormont Blue Hose™ Moveable Gas Connector Kit, 3/4" inside dia., 60" long, covered with stainless steel braid, coated with blue antimicrobial PVC, (1) SnapFast® QD, (1) full port valve,

(2) 90° elbows, coiled restraining cable with hardware, 158,000 BTU/hr. minimum flow capacity

Commercial 20-quart Planetary Mixer

Standard commercial 20-quart planetary mixers typically feature a 3/4 HP to 1.5 HP motor, 3-speed gear-driven transmission, 115V electrical requirements, and a stainless-steel bowl. Dimensions average roughly 17" wide, 21" deep, and 31" to 34" high, weighing between 250 to 350 lbs. ensure NSF certified

Commercial Electric Food Slicer

Standard commercial electric food slicer features a 10-inch to 12-inch hardened carbon-steel or chrome-plated blade, a powerful 250W to 420W (1/3 to 1/2 HP) motor running at 350–530 RPM, adjustable slice thickness from 0 to 1/2 inch (0–12mm), and a heavy-duty anodized aluminum body ensure NSF certified

Commercial 60-quart Planetary Mixer

A standard commercial 60-quart planetary floor mixer features a 2.7 to 3 HP motor, 3 or 4 fixed gear-driven speeds, a stainless-steel bowl, and a #12 attachment hub. It operates on 208V–220V 3-phase electrical power, includes a digital timer, and comes with a wire whip, flat beater, and dough hook

Commercial Convection Double-Stack Steamer

A commercial double-stack gas convection steamer typically requires 120,000 to 300,000 BTU/hr, a 3/4-inch gas inlet, 115V electrical for controls, and a certified quick-disconnect gas hose kit matching total BTU flow rating. Ensure NSF/ANSI certified Gas with quick disconnect

TILTING

SKILLET

BRAISING PAN,

GAS

A gas-powered commercial tilting skillet (braising pan) typically requires a 3/4-inch or 1/2-inch rear gas connection, an 36-to-48-inch flexible stainless steel gas hose kit with a quick-disconnect valve, and a restraining cable if mounted on optional casters. Most units operate at 90,000 to 130,000 BTU/hr on Natural Gas or LP, featuring an automatic safety shut off that cut’s gas to the burners if the pan tilts past 5 degrees Ensure NSF/ANSI certified

Tilting Kettle 40 Gal GA

40-gallon gas-fired tilting steam-jacketed kettle typically requires a 1/2-inch gas quick-disconnect assembly with a flexible hose and an accompanying restraining cable. These commercial units operate at an output of and feature a steam jacket rating. Ensure NSF/ANSI certified

Can Opener heavy-duty, table-mounted commercial tool designed to open 50 cans per day. It features a plated steel base, a rust-resistant melanite arbor, and a Delrin plastic spool to reduce friction, and accommodates various can shapes and heights up to 11 inches

Griddle, Gas Countertop

A standard commercial countertop gas griddle typically features a 3/4-inch NPT rear gas inlet, operating at 4.0” W.C. for Natural Gas, and requires an approved quick-disconnect hose kit and restraining cable for flexible positioning

Gas Floor Fryer A standard commercial gas floor model fryer (such as a 35–50 lb. capacity unit) typically requires a 3/4-inch NPT gas inlet, an output of 90,000 to 120,000 BTU/hr., and a matching 3/4-inch heavy-duty flexible gas hose equipped with a quick-disconnect fitting and a restraining cable

HD RANGE, 36",

6 OPEN

BURNERS

Width x Depth x Height: 36" x (32"–34") x 58" (including 6" adjustable legs/casters) Top Open Burners: 6 individual cast-iron lift-off burners, rated at 28,000 to 32,000 BTU/hr each output between 198,000 and 227,000 total BTU/hr. It requires a 3/4-inch rear gas connection paired with an ANSI Z21.69-compliant flexible hose and a quick-disconnect fitting for safe mobility and maintenance

SANDWICH /

PANINI GRILL

Sandwich and panini grill is a commercial-grade electric press designed for heavy-duty food service. 14inch, and 28-inch sizes with smooth or grooved aluminum or cast-iron platens, it heats up to 550°F to cook paninis, wraps, and meats

Electric Food Cutter

A commercial buffalo chopper (bowl cutter) features a rotating stainless-steel bowl and high-speed twin stainless steel knives. Standard specs include a 14-inch to 18-inch bowl diameter, 5 lb. to 15 lb. batch capacities, knife speeds around 1,725 to 3,500 RPM, and 1/2 HP to 1.5 HP motors

Chef Base A typical 58-inch commercial refrigerated chef base features an external width of 58.25 inches, a depth of 32 to 33 inches, a height around 20.25 to 25.25 inches, and roughly

9.1 cubic feet of internal dry storage capacity

Potato Peeler Commercial potato peelers typically feature a heavy-duty stainless-steel body, an abrasive silicon carbide disc or lining, a 1/3 to 1-HP motor, and a 15 to 60-lb batch capacity. Standard units run on 115V power, peel a load in 1 to 3 minutes

Wire Shelving Commercial wire shelving 48x 24 typically features heavy-duty steel wire construction, NSF certification for food service environments, and tool-free assembly using tapered plastic split sleeves on numbered posts. Standard units support 500 to 800 lbs per shelf on leveling feet and adjust in 1-inch increments

Can Rack holder A standard full-size commercial can rack measures roughly 25" to 27" wide, 35" to 36" deep, and72" to 82" high. Built from heavy-duty extruded aluminum, it holds about 150 to 162 #10 cans featuring sloped, self-feeding FIFO (First-In, First-Out) angles

Commercial food service solid rack shelving 48X24

A commercial food service 48" x 24" solid rack shelf typically features a 600 to 800 lb.

distributed weight capacity, a raised marine edge to contain liquid spills, and 1" increment post-adjustability. These units are NSF-certified for walk-in coolers, dry storage, and dish rooms

Soak Sink Heavy-duty 14-gauge or 16-gauge Type 304 stainless steel construction, 8-inch to 12-inch-deep bowls, and four 5-inch swivel casters (two with brakes). Standard models include a twist-lever handle drain, optional removable silver chutes, and perforated lift-out baskets designed to hold standard dishwasher racks

Commercial Ice Maker

A commercial cube-style ice maker produces hard, clear, slow-melting individual ice cubes ideal for beverages, bars, and restaurants Production capacity up to 500 lb/24 hours large modular heads producing over 500 lbs daily. They run on 115V or 208-230V power and require dedicated water and gravity/pump drains

Mobile Heat Cabinet

Standard commercial mobile heated cabinets 27" W x 33" D x 69" H (holding/proofing cabinets) typically run on 120V power, feature a temperature range of 80°F to 190°F, and accommodate 15 to 36 sheet pans

Pass-Thru Heated Cabinet

A commercial pass-thru heated cabinet is a dual-access food warmer with doors on both the front and back. It lets kitchen staff load hot food from the prep side while service or assembly staff retrieve items from the serving side, usually keeping safe holding temperatures between 90°F and 190°F

Reach-In Heated Cabinet

A commercial reach-in heated cabinet is an insulated food-service unit designed to hold pre-cooked meals at safe serving temperatures (typically 140°F to 180°F)

Reach-In Refrigerator

27 to 82 inches wide, 32 to 36 inches deep, and 78 to 84 inches high. They offer 20 to 75+ cubic feet of storage, run on 115V power, and hold safe food temperatures between 33°F and 40°F

Reach In Freezer Standard commercial reach-in freezers operate between -10°F and 0°F, run on 115V power (NEMA 5-15P plug), and use R-290 eco-friendly hydrocarbon refrigerant 2-Door (Double Section): ~54" W x 32" D x 82" H | Capacity: 47–49 cu. Ft

Tray Rack Dispenser

Commercial mobile tray and rack dispensers typically feature heavy-duty stainless-steel frames, self-leveling spring-loaded platforms, and 5-inch swivel casters. Standard capacities range from 100 to 300 trays, engineered to fit common dimensions like 14" x 18" or 15" x 20", with field-adjustable tension settings

Pots and Pan Shelving Rack

Commercial floor-standing pot and pan drying/shelving racks typically feature 4 tiers of heavy-duty, open T-bar or louvered shelves. Standard mobile units measure 60 inches wide, 24 inches deep, and 74 inches high, offering an overall weight capacity of 1,200 to 2,000 lbs. using corrosion-resistant aluminum or stainless steel

Dish Cart Dolly Standard commercial dish carts and dollies typically feature a heavy-duty polymer or stainless-steel body, weigh 45 to 65 lbs., carry up to 250 to 500 lbs., and roll on 5-inch non-marking swivel casters (frequently including brakes

Roll-Thru Refrigerator

Commercial roll-in refrigerators feature top-mounted compressors, heavy-gauge stainless steel ramps, and digital temperature controls holding 33°F to 38°F. Standard 1-section models measure about 35" wide, while 2-section units span 68" to 89" wide, running on 115V/60Hz/1-ph power

ROLL‐IN

REFRIGERATOR

Commercial roll-in refrigerators feature top-mounted compressors, heavy-gauge stainless steel ramps, and digital temperature controls holding 33°F to 38°F. Standard 1-section models measure about 35" wide, while 2-section units span 68" to 89" wide, running on 115V/60Hz/1-ph power

Heated Holding Proofing Cabinet Mobile

A mobile heated holding and proofing cabinet is a dual-purpose commercial kitchen appliance used to ferment bread dough (proofing) at controlled humidity and warmth or keep cooked meals warm (holding) prior to service

Mobile Plate and Dish Dispenser

Commercial mobile plate and dish dispensers feature self-leveling spring-loaded tubes enclosed in heavy-duty stainless steel. Standard configurations include 1 to 4 stacks, 4-inch non-marking swivel casters (two with brakes), a 25-inch stacking height capacity, tool-free spring adjustment for varying dish weights, and NSF sanitation listing

Rack Dispensers Self-leveling spring platforms, all-welded 18 to 20-gauge stainless steel construction, and heavy-duty 4" swivel casters (two with brakes). Capacities range from 6 to 14 racks (for 10" x 20" or 20" x 20" sizes), with tool-free adjustable tension. Popular configurations include mobile enclosed carts, open-frame cantilever units, and drop-in counter models

Six Slot Heated Serving Lines

Commercial six-slot heated serving lines typically feature a 1500W electric power rating, 110V/60Hz voltage, and an adjustable temperature range of 86°F to 185°F (30°C to 85°C). These heavy-duty stainless steel steam tables include six individual pans (commonly 1/2-size, 1/3-size, or 7-quart round pots) with matching lids, a integrated water-drain valve, and dry-burn protection

Six Well Top Mounted Drop-in Refrigerated Cold Food Well

Six-pan, top-mount drop-in refrigerated cold food well designed to keep pre-chilled foods at safe serving temperatures. It features NSF-7 approved cold wall construction, electronic temperature controls with auto-defrost, and a rotatable adjustable condensing unit

3 well top mounted Drop-in refrigerated Cold Well

45-inch self-contained drop-in refrigerated cold food well designed to hold three full-size food pans. It features a top-mount design, electronic temperature control, auto-defrost, and a rotatable condensing unit

4 well top mounted Drop-in refrigerated Cold Well

58-inch top-mount, drop-in refrigerated cold food well designed to hold four full-size (12" x 20") pans. It features cold-wall construction, an adjustable rotatable condensing unit, electronic temperature control with auto-defrost, and an aluminized steel housing with a stainless-steel bezel

Infrared Strip Heater Bar

24-inch, high-wattage Glo-Ray Infrared Strip Heater featuring integrated shatter-resistant incandescent display lighting. It runs on 120V single-phase power at 620 watts, utilizing a durable extruded aluminum housing designed to prevent sagging over pass-through and serving stations

Frost top Bar Hatco FTB-3 Drop-In Frost Top is a self-contained commercial cold slab measuring roughly 57 inches wide by 29 inches deep. It holds three full-size sheet pans, features an adjustable electronic temperature control, auto-defrost, a 1-inch NPT drain, and runs on 120V power.

Tongs - 6, 12 and 16-inch

Tongs are kitchen utensils designed for gripping, turning, and serving food. Made with heat-resistant materials like stainless steel or silicone, they feature a spring mechanism and scissor-like handles for easy operation. Ideal for grilling, baking, or serving, they

(Each) offer precision and safety during food preparation.

Serving Forks 12 inch

A 12-inch serving fork is a long-handled utensil designed for buffet-style serving, catering, and large-scale dining. Its extended length provides excellent reach for deep bowls, platters, and large portions, making it ideal for events, catering, and home buffets.

Most 12-inch serving forks feature a deep bowl or spoon base combined with sharp tins for scooping and lifting food. Some models, like the LoTech Sales custom version, have a hybrid design with integrated tongs for both scooping sauces and piercing heavy items.

Others are built for meat serving with double razor-sharp prongs for precise cutting and holding meats. The long handle keeps hands away from food while maintaining control

Cooks Knife 10 inch

A 10-inch cook’s knife is a versatile, all-purpose chef’s tool designed for everyday kitchen tasks. It typically features a wide, slightly curved blade that allows for smooth rocking cuts, making it ideal for slicing, chopping, dicing, and mincing a wide range of foods — from fresh vegetables and fruits to meats and seafood

Cooks Knife 12 inch

A 12-inch cook’s knife is a versatile, all-purpose chef’s tool designed for everyday kitchen tasks. It typically features a wide, slightly curved blade that allows for smooth rocking cuts, making it ideal for slicing, chopping, dicing, and mincing a wide range of foods — from fresh vegetables and fruits to meats and seafood

Boning Knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish

Paring Knife Is a small kitchen knife—usually with a plain edge, though sometimes serrated—that is ideal for peeling (or "paring") fruit and vegetables, and other small or intricate work— such as removing the seeds from fruit and vegetables, like jalapeños; 'skinning' or cutting small garnishes; and deveining shellfish, like prawns and lobsters. Paring knives have blades usually 6 to 10 cm (2½ to 4 inches) long and without a heel and choil, having the blade edge running straight to the handle

Roasting Pan A roasting pan or dripping pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.

A shallow roasting pan is normally used for roasting small cuts of meat, but large-size roasting pans are also used for cooking large poultry such as turkey or goose, or for larger cuts of meat. A deep roasting pan can hold vegetables and other ingredients that meat can sit on rather than a rack, letting the vegetables absorb the fat and juices from the meat while cooking. A deep roasting pan can also be used as a baking dish or basin, holding smaller baking dishes that must be surrounded by boiling water

Serving Pan Full 2 inches

Stainless steel serving pans are durable, non-porous, and food-safe containers designed for use in commercial kitchens, catering, and food service operations. They are made from high-quality stainless steel, typically 22- or 24-gauge, which offers a good balance of strength, heat resistance, and corrosion resistance

Serving Pan Full 4 inches

Stainless steel serving pans are durable, non-porous, and food-safe containers designed for use in commercial kitchens, catering, and food service operations. They are made from high-quality stainless steel, typically 22- or 24-gauge, which offers a good balance of strength, heat resistance, and corrosion resistance

Serving Pan Full 6 inches

Stainless steel serving pans are durable, non-porous, and food-safe containers designed for use in commercial kitchens, catering, and food service operations. They are made from high-quality stainless steel, typically 22- or 24-gauge, which offers a good balance of strength, heat resistance, and corrosion resistance

Half Pan 2 Stainless steel half-size serving pans are compact, durable trays designed for buffet service, catering, and home entertaining. They are typically half the size of a full-size pan (often 9×13 inches) and come in various depths — common options include 2.5 inches for lighter use and 4–6 inches for deeper holding capacity

Half Pan 4 Stainless steel half-size serving pans are compact, durable trays designed for buffet service, catering, and home entertaining. They are typically half the size of a full-size pan (often 9×13 inches) and come in various depths — common options include 2.5 inches for lighter use and 4–6 inches for deeper holding capacity

Half Pan 6 Stainless steel half-size serving pans are compact, durable trays designed for buffet service, catering, and home entertaining. They are typically half the size of a full-size pan (often 9×13 inches) and come in various depths — common options include 2.5 inches for lighter use and 4–6 inches for deeper holding capacity

Pan 1/3 – 2 inches A 3rd pan (also called a third-size hotel pan or 1/3 size steam table pan) is a standard foodservice container used in restaurants, buffets, catering, and hotels for serving hot or cold food. It is one of the most common pan sizes in commercial kitchens. The standard 3rd pan measures about 12¾ inches long × 6¾ inches wide × 4 inches deep. It is called “third size” because it is one-third the size of a full-size (1/1) pan, which is about 18 inches long × 9 inches wide × 6 inches deep.

Pan 1/3 – 4 inches A 3rd pan (also called a third-size hotel pan or 1/3 size steam table pan) is a standard foodservice container used in restaurants, buffets, catering, and hotels for serving hot or cold food. It is one of the most common pan sizes in commercial kitchens. The standard 3rd pan measures about 12¾ inches long × 6¾ inches wide × 4 inches deep. It is called “third size” because it is one-third the size of a full-size (1/1) pan, which is about 18 inches long × 9 inches wide × 6 inches deep.

Pan 1/3 – 6 inches A 3rd pan (also called a third-size hotel pan or 1/3 size steam table pan) is a standard foodservice container used in restaurants, buffets, catering, and hotels for serving hot or cold food. It is one of the most common pan sizes in commercial kitchens. The standard 3rd pan measures about 12¾ inches long × 6¾ inches wide × 4 inches deep. It is called “third size” because it is one-third the size of a full-size (1/1) pan, which is about 18 inches long × 9 inches wide × 6 inches deep.

Saucepan Set Stainless steel saucepans with glass lids offer exactly that. The steel body heats evenly and resists corrosion, while the glass lid lets you watch sauces, grains, or broths without breaking the seal. Stainless steel is not the best conductor on its own

Tong Plastic 7 inches

Plastic tongs are lightweight, food-safe utensils designed for safely handling both hot and cold foods. They are commonly made from heat-resistant, BPA-free plastics such as nylon or polypropylene, which resist warping and are gentle on non-stick cookware. In summary, plastic tongs are versatile, hygienic, and efficient tools for both home and commercial kitchens, suitable for a wide range of food handling tasks from casual cooking to high-volume catering.

Tong Plastic 9 inches

Plastic tongs are lightweight, food-safe utensils designed for safely handling both hot and cold foods. They are commonly made from heat-resistant, BPA-free plastics such as nylon or polypropylene, which resist warping and are gentle on non-stick cookware. In summary, plastic tongs are versatile, hygienic, and efficient tools for both home and commercial kitchens, suitable for a wide range of food handling tasks from casual cooking to high-volume catering.

Tong Plastic 12 inches

Plastic tongs are lightweight, food-safe utensils designed for safely handling both hot and cold foods. They are commonly made from heat-resistant, BPA-free plastics such as nylon or polypropylene, which resist warping and are gentle on non-stick cookware. In summary, plastic tongs are versatile, hygienic, and efficient tools for both home and commercial kitchens, suitable for a wide range of food handling tasks from casual cooking to high-volume catering.

Serving Spoon Plastic 12 inches

Heavy-duty plastic serving spoons are designed for frequent use in kitchens, buffets, and catering events. They often feature long handles (e.g., 33cm) for safe handling of hot foods and are heat-resistant, lightweight, and easy to clean, making them suitable for stews, rice, salads, and bulk-prepared dishes

Serving Spoon 12 inches

Ideal for use at any buffet, salad bar, or catered event, this spoon is perfect for serving casseroles, pasta, or stew. Its 12" length helps maintain a safe distance from food while serving, ensuring the avoidance of contamination and injury. In addition, its smooth handle provides added comfort when serving your dishes

Serving Spoon Perforated 12 inch

This spoon delivers the correct portion every time. The perforated bottom drains excess liquid quickly, making it great at scooping wet, in addition to dry, ingredients. Eliminate stress for you and your staff with this sturdy and dependable portion spoon

Pie Server A cake and pie server, also called a cake shovel, pie shovel, pie knife, crêpe spade, quiche trowel, pie-getter, pie lifter, pie spatula, cake knife, or cake slice is a serving utensil used in the cutting and serving of pies and cakes. Some cake and pie servers have serrated edges. Another use for the utensil can be to serve pizza

Food Turner A food turner spatula (often called a flipper or pancake turner) is a flat, wide-bladed kitchen tool designed specifically for flipping, lifting, and turning foods during cooking.

It is distinct from a general-purpose spatula, which is more flexible and suited for scraping or folding delicate mixtures

Soup Warmer Soup kettle warmers are specialized countertop units designed to hold and serve liquids like soups, stews, chili, and sauces at stable temperatures. The best soup kettle warmers use controlled, even heat to prevent burning at the bottom while maintaining a consistent serving temperature throughout

Pushcart Utility A utility cart is a shelving unit on wheels designed to carry tools, equipment, supplies, or any other item that can fit on it. It is useful for doctor’s offices, hospitals, nursing homes, clinics, and rehabilitation facilities. It may also be referred to as a tool cart

Pallet Jack Pallet jacks, also known as pallet trucks, are mechanical tools used to haul and maneuver items of freight. They are best suited for short distances and usually only elevate a load high enough for unobstructed travel. They are often used in conjunction with a pallet or skid, but many types of loads can be supported by the jack's forks

Plate Ceramic 9 inch

Versatile Plate to Your Table-Diameter: 9 inches. Depth: 1.25 inch. Each plate are large enough with a higher lip that well for put food in the middle and keep your food from sliding off to the table. Two-Sided Different Crafts: The inside and outside of the plate are fired with different glazes. The inner glaze is smooth ceramic surface, and the hardness is relatively high. It is suitable for the use of knives and forks without leaving marks. The exterior is a matte glaze that delicately feels like skin. Dishwasher Microwave and Oven Safe: Smooth, tightly glazed surfaces are without food residue and odors. Just put them in dishwasher or water, it's easy to clean. No Lead and No Cadmium: These plates are made by high quality ceramic clay and high-grade glaze, which have quality Approved. Non-Lead and Non cadmium for your healthy life. Chip-resistant and sturdier

Tumbler Plastic 12 ounce

A plastic tumbler is a reusable drinking vessel made from durable, lightweight plastic materials, designed for both hot and cold beverages. They are popular for their shatter resistance, portability, and aesthetic appeal, making them suitable for home, office, travel, and outdoor use.

Meat Tenderizer Electric

Powerful 1.5 HP Motor and Tenderizer Head Easily Tenderize Tough Meat Cuts Up To 1 Inch Thick! 64 Heavy Duty Knives Mounted on Two Stainless Steel Shafts Dual Combs Prevent Meat from Becoming Stuck in Knives Standard #12 Hub Design Heavy Duty, Durable High Polished Stainless-Steel Construction Forward/Reverse switch Motor overload protection with reset non-slip rubber feet. Their exceptional reliability and attractive, compact designs make them ideal for open commercial kitchens, front-end meat operations, or a home countertop. Heavy Duty design means no plastic gears or shafts! Use the meat tenderizer to make tough meat into delicious, salable products. Ideal for Skirt Steak, Boneless Chuck Steak, Venison, Round Steak, or Flank Steak.

Maintains form and shape for cooking. Efficiently tenderize meat in seconds instead of using a manual meat cube! Easily disassembled for cleaning and maintenance. Dual rotating knives pierce fibrous meat and knit both sides of the meat at once! Great for preparing meat for marinades and stir fry. Input chute measures approximately 1.1 inches by 7 inches to accommodate extra-large cuts! This kit comes with the tenderizer and a powerful, but compact 1.5 HP motor that is made of high polish stainless steel making it easy to clean

Butchers Steel Butchers steel is a specialized type of steel used primarily for hand-held cutting tools such as knives, chisels, and other kitchen or artisan tools. It is designed to provide a sharp, durable cutting edge that can be maintained through repeated sharpening

Cart Flat Bed Utility

Material: Industrial alloy steel with rust-resistant finish. Wheels: 360° swivel for easy turning. Feature: Detachable handle to save storage space when not in use. Best for:

Warehouse tasks involving heavy, bulky items that require a stable, durable flatbed

Shelve Units Heavy Duty

One of the best features of heavy-duty industrial shelving is its versatility. Some shelving units can be combined to make large, industrial shelving units. These are also a great solution for that odd unused space. We also have industrial metal shelving with a variety of openings. Some have closed backs, while others can be accessed from all four sides. We can help you determine which shelf is right for you. Industrial warehouse racks are shelving units made from heavier gauge materials and designed to provide storage for heavier weight materials and packages. They often hold 750 lbs. of materials or more. Industrial and commercial shelving units can be static or mobile (on casters).

Table Preparation 6 feet

Constructed entirely of stainless steel, this professional worktable is sure to provide the operator with a long-lasting, dependable service life. Ideal for butcher shops, this table's fabrication allows it to withstand the repeated heavy blows of a cleaver or meat tenderizer without denting. And, because the top is smooth, the table can be quickly wiped down at the end of a busy shift

Table Preparation 8 feet

Constructed entirely of stainless steel, this professional worktable is sure to provide the operator with a long-lasting, dependable service life. Ideal for butcher shops, this table's fabrication allows it to withstand the repeated heavy blows of a cleaver or meat tenderizer without denting. And, because the top is smooth, the table can be quickly wiped down at the end of a busy shift

Table Preparation 6 and 8 feet with Utensils Rack

Constructed entirely of stainless steel, this professional worktable is sure to provide the operator with a long-lasting, dependable service life. Ideal for butcher shops, this table's fabrication allows it to withstand the repeated heavy blows of a cleaver or meat tenderizer without denting. And, because the top is smooth, the table can be quickly wiped down at the end of a busy shift.

The utensils rack is perfect for any large kitchen with its 6' and 8’ in length, allowing you to store a few pots, pans, and other kitchen utensils within easy reach of your work area. Since the rack attaches directly to your tables, it allows you to utilize the vertical space in your kitchen, rather than using up your valuable counter space. To ensure optimal stability, simply ensure pots and pans are evenly distributed on both sides

Plate Ceramic 6-inch:

Appetizer Plates

Ideal for serving starters like bruschetta or cheese platters 1000

Plate Ceramic 6-inch:

Dessert Plates

Perfect for single servings of cakes, pastries, or desserts 1000

Plate Ceramic 6-inch: Side Dishes

Side Dishes: Suitable for serving bread, butter, or other side items during meals. 1000

Plate Ceramic 6-inch: Snacks

Great for holding small portions of snacks or appetizers 1000

12 oz oatmeal bowl

Typically holds about 355 ml, with a top diameter of 5 inches and a height of around

2.25 inches, making it a medium-sized, single-serving bowl

Dining Fork Is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth

Dessert Spoon a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth

Dining Knives Is any knife that is intended to be used in food preparation, as opposed to a table knife used when eating, as part of a set of cutlery

Dining Fork a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tines with which one can spear foods either to hold them to cut with a knife or to lift them to the mouth

Dessert Spoon a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily for transferring food to the mouth (eating

Dining Knives any knife that is intended to be used in food preparation, as opposed to a table knife used when eating, as part of a set of cutleries

Sheet Pans flat, rectangular metal pans with raised edges, typically made of aluminum or stainless st eel. They come in various sizes, including half-sheet and quarter-sheet pans

Ladle 2 ounce a kitchen utensil used for serving small portions of liquids, such as sauces, dressings, and soups. Typically holds about 2 ounces of liquid, making it ideal for small servings

Quart dipper A quart (32 ounces). Made from durable stainless steel for durability. The design is easy to clean and suitable for busy kitchens.

These specifications highlight the key features of a 1-quart dipper, making it suitable for various kitchen tasks

Shotgun Pan 2 inch

A full-size pan that measures 20-3/4" by 12- 3/4". It is a food pan used for food storage, holding, and serving. It is a standard size pan that fits into openings in steam tables or chafing dishes.

Shotgun Pan 4 inch

A full-size pan that measures 20-3/4" by 12- 3/4". It is a food pan used for food storage, holding, and serving. It is a standard size pan that fits into openings in steam tables or chafing dishes.

Shotgun Pan 6 inch

A full-size pan that measures 20-3/4" by 12- 3/4". It is a food pan used for food storage, holding, and serving. It is a standard size pan that fits into openings in steam tables or chafing dishes.

Shotgun Pan Lids 2 inch

Functional fitting lid seats uniformly over pan helping maintain food temperatures and freshness. Large, recessed handle provides a sure grip and allows stacking

Shotgun Pan Lids 4 inch

Functional fitting lid seats uniformly over pan helping maintain food temperatures and freshness. Large, recessed handle provides a sure grip and allows stacking

Shotgun Pan Lids 6 inch

Functional fitting lid seats uniformly over pan helping maintain food temperatures and freshness. Large, recessed handle provides a sure grip and allows stacking

Pots 10 Gallon Gallon pots are versatile cooking vessels suitable for various dishes and cooking method s.They can be used for cooking large quantities of food, making them ideal for gathering s or events. Common sizes include 2-gallon to 30-gallon pots, catering to different cooking needs.

Pots 15 Gallon Gallon pots are versatile cooking vessels suitable for various dishes and cooking method s.They can be used for cooking large quantities of food, making them ideal for gathering s or events. Common sizes include 2-gallon to 30-gallon pots, catering to different cooking needs.

Pot Lids 10 Gallon a cover design for a stock pot to typically hold gallons. It is essential for cooking, as it helps to trap heat and moisture, preventing splatter and reduce mess

Pot Lids 15 Gallon a cover design for a stock pot to typically hold gallons. It is essential for cooking, as it helps to trap heat and moisture, preventing splatter and reduce mess

Pan Perforated 2 inch

A pan with small holes or slots that allow air, heat, or moisture to circulate through it, improving cooking, drying, or coating efficiency

Pan Perforated 4 inch

A pan with small holes or slots that allow air, heat, or moisture to circulate through it, improving cooking, drying, or coating efficiency

Pan Perforated 6 inch

A pan with small holes or slots that allow air, heat, or moisture to circulate through it, improving cooking, drying, or coating efficiency

Colander A perforated bowl is used to strain off liquid from food after washing or cooking 5 Baker Scraper a kitchen implement made of metal, plastics (such as polyethylene, nylon, or polypropylene), wood, rubber or silicone rubber. In practice, one type of scraper is often interchanged with another or with a spatula (thus scrapers are often called spatulas) for some of the various uses

Ice Cream Scoop 4 inch a utensil resembling a spoon, with a short handle and a deep bowl, used for removing dry or semi-solid substances from a container

Ice Cream Scoop 6 inch a utensil resembling a spoon, with a short handle and a deep bowl, used for removing dry or semi-solid substances from a container

Ice Cream Scoop 8 inch a utensil resembling a spoon, with a short handle and a deep bowl, used for removing dry or semi-solid substances from a container

Food Service Scissors a kitchen tool specifically designed for food preparation, offering versatility beyond standard cutting scissors. Tools specifically designed for food preparation, offering versatility beyond standard cutting scissors

Ice Machine Scoop

Is a specialized tool used to safely and hygienically transfer ice from an ice machine’s storage bin. It is essential for serving ice without direct contact preventing contamination and ensuring food safety

Heat lamps An electrical device with a bulb that emits mainly heat rather than light, used as a heat 6 source Bread Knife A long knife with a serrated edge, for slicing bread 8 Cutting Board Set a flat, stable surface designed to support cutting, slicing, and chopping tasks in the kitchen or for other materials like cloth or leather . It is commonly used in food preparation to provide a hygienic and safe area for handling ingredients, protecting countertops from scratches and knife damage

Skimmer Ladle Perforated a kitchen utensil designed to remove solids, foam, or impurities from the surface of liquids during cooking

Coffee Mugs 8 ounce a sturdy, handled vessel with thick walls and an 8–15 oz capacity, typically made from ceramic or stoneware to retain heat and provide a comfortable grip

Rack Units Heavy duty

A framework, typically with rails, bars, hooks, or pegs, for holding or storing things:

used to keep product off the floor as well

Mixing Bowls Set A bowl used in cooking for mixing ingredients 6 Wire Whips a kitchen utensil designed for mixing, blending, and whipping ingredients. It typically features a handle with a set of thin, flexible wires arranged in a circular or spiral shape

Scales Bench Industrial

A device used to measure the weight of ingredients. It is essential tool for ensuring accuracy in cooking and baking where precise measurements are needed

Measuring Spoons Set

Fixed-volume tools for small ingredients quantities, essential for consistent filling and leveling to improve measurement reliability

Storage Bin Plastic

A receptacle in which to deposit rubbish, a capacious receptacle for storing a specified substance

Heavy-Duty Solid Aluminum Shelf Tray for #10 cans

Rack, Can Storage, stationary design, self-feeding gravity fed shelves, holds (162) #10 cans or (216) #5 cans, 1-1/2″ welded aluminum tubing, 25 1/4″W, 35″D, 71″H, NSF

Flour Sifter A kitchen tool used to break up clumps, remove impurities, aerate flour for lighter, smoother, and more evenly mixed baked goods

Total item QTY 17160

Provisions Incorporated by Reference (with addendum):

52.212-1, Instructions to Offerors-Commercial Products and Commercial Services (SEP 2023), applies to this acquisition.

End of Provision Addendum

52.212-2 Evaluation—Commercial Products and Commercial Services.

(a) The Government will award a contract resulting from this solicitation to the responsible offeror whose offer conforming to the solicitation will be most advantageous to the Government, price and other factors considered. The following factors shall be used to evaluate offers:

Price: The Government will assess the prices of all acceptable offers to determine whether they are fair and reasonable. Award will be made to the offeror with the lowest evaluated price among the technically acceptable proposals.

Reasonableness: The existence of adequate price competition is expected to support a determination of reasonableness; a price is reasonable if, in its nature and amount, it does not exceed that which would be incurred by a prudent person in the conduct of competitive business.

Realism: Analysis the government uses to ensure the quoter understands the requirement.

Quoting unrealistically low in price may be considered indicative of a lack of understanding of the complexity and risk in the contract requirements. Unrealistic offers may not be considered for award. The ability of the quoter to perform aspects of the anticipated contract from inception to completion will be considered as part of the overall "realism" evaluation.

Completeness: Completeness is compliance of the quoter with Addendum to FAR Provision 52.212-1, Instruction to Offerors.

Unbalanced pricing: Exists when, despite an acceptable evaluated price, the price of one or more contract line items is significantly overstated or understated as indicated by the application of price analysis techniques. Quotes that are determined to be unbalanced may be rejected if the lack of balance poses a significant risk to the Government.

(b) Technical Acceptability: The Government will review the contractor's proposed technical and managerial approach to verify it will result in successful contract delivery. To be technically acceptable the offeror must provide documentation that follows IAW the salient characteristics

Process: The Government will conduct an initial evaluation of all proposals to determine price acceptability and whether the proposed prices are fair and reasonable. From the set of proposals found technically acceptable, the Government will then identify the offeror that most clearly demonstrates the capability to meet the requirements specified in the salient characteristics.

Technical Acceptable and Unacceptable Ratings:

Rating Description Acceptable Offer clearly meets all evaluation factors of the solicitation.

Unacceptable Offer does not meet the minimum requirements of the solicitation.

Once that offeror is identified, the Government will deliver a price-reasonableness analysis of the proposed price. If the price is determined to be fair and reasonable, the Government will make award to that offeror without further consideration of the remaining proposals.

SUBMISSION INSTRUCTIONS:

Offerors shall submit their proposals electronically via SAM.gov to the primary and secondary points of contact listed above no later than the specified response date and time. The submission shall consist of:

Price Proposal: The Offeror shall submit a completed pricing schedule for each CLIN. All CLINs will be evaluated for completeness and price reasonableness.

Technical Proposal: A detailed description addressing how the offeror will meet all requirements in the stated in the salient characteristics. Quotes that do not meet the firm requirements listed in the line-item description will not be accepted.

This solicitation is posted as the purchase description reflects the characteristics and level of quality that will satisfy the Government’s needs. The salient physical, functional, or performance characteristics that "equal" products must meet are specified in the solicitation.

(a) To be considered for award, offers of these products, must-

(1) Meet the salient physical, functional, or performance characteristic specified in this solicitation;

(2) Clearly identify the item by-252.204-7003

(i) Make or model number

(3) Include descriptive literature such as illustrations, drawings, or a clear reference to previously furnished descriptive data or information available to the Contracting Officer; and

(4) Clearly describe any modifications the offeror plans to make in a product to make it conform to the solicitation requirements. Mark any descriptive material to clearly show the modifications.

(b) The Contracting Officer will evaluate products based on information furnished by the offeror or identified in the offer and are reasonably available to the Contracting Officer. The Contracting Officer is not responsible for locating or obtaining any information not identified in the offer.

In response to this solicitation please provide:

1. Name of the firm, point of contact, phone number, email address, UEI number, CAGE code and the corresponding NAICS code.

2. Identify whether the firm is interested in competing for this requirement as a prime contractor or not. Identify subcontracting, joint ventures or teaming arrangement that will be pursued, if any.

252.225-7000 Buy American—Balance of Payments Program Certificate. (Feb 2024)

252.225-7000 Addendum: The offeror must fill out Attachment 1 (Certifications and identification of country of origin) and return it with its offeror. Offers submissions not including a completed Attachment 1 may be rejected as nonresponsive. If you quote a product other than domestic from a non-qualifying country your quote will not be accepted.

Clauses Incorporated by Reference:

52.202-1 Definitions (Jun 2020)

52.203-19 Prohibition on Requiring Certain Internal Confidentiality Agreements or Statements (Jan 2017) 52.204-10 Reporting Executive Compensation and First-Tier Subcontract Awards (Jun 2020) 52.204-13 System for Award Management Maintenance (Feb 2026)

52.204-19 Incorporation by Reference of Representations and Certifications (Dec 2014)

52.209-6 Protecting the Government's Interest When Subcontracting with Contractors Debarred, Suspended, or Proposed for Debarment (Feb 2026) 52.209-10 Prohibition on Contracting with Inverted Domestic Corporations (NOV 15)

52.212-4 Contract Terms and Conditions--Commercial Products and Commercial Services (Feb 2026) 52.219-6 Notice of Total Small Business Set-Aside (Feb 2026)

52.222-3 Convict Labor (Jun 2003)

52.222-19 Child Labor-Cooperation with Authorities and Remedies (Mar 2026) 52.222-37 Employment Reports on Veterans (JUN 2020) 52.222-35 Equal Opportunity for Veterans (Jun 2020)

52.222-36 Equal Opportunity for Workers with Disabilities (Jun 2020) 52.222-50 Combating Trafficking in Persons (Feb 2026) 52.222-54 Employment Eligibility Verification (Jan 2025)

52.222-90 Addressing DEI Discrimination by Federal Contractors (Feb 2026) 52.223-23 Sustainable Products. (Deviation 2026-O0038) (FEB 2026) 52.225-1 Buy American-Supplies (Feb 2026)

52.226-8 Encouraging Contractor Policies to Ban Text Messaging While Driving (May 2024) 52.232-33 Payment by Electronic Funds Transfer—System for Award Management (Oct 2018) 52.232-40 Providing Accelerated Payments to Small Business Subcontractors (Mar…