Commercial Conveyor Dishwashing Machine Bid Specs~11.docx

Alton Mental Health Center B-53536 Bid Specifications Purchase Commercial Conveyor Dishwashing Machine

1. Purpose The State of Illinois is seeking bids for one (1) commercial conveyor-type dishwashing machine for use in a high-volume institutional food service operation.

The bid shall include delivery & installation The equipment proposed shall meet or exceed the performance capacity and operational specifications outlined in this document and shall be suitable for continuous use in an institutional kitchen environment.

3. Equipment Type The equipment shall be a conveyor-style rack dishwashing machine designed for continuous operation in a commercial or institutional kitchen.

The system shall include:

· Integrated wash cycle

· Rinse cycle

· Final sanitizing rinse These functions shall be incorporated into a single conveyor unit designed for high-volume dishwashing operations.

4. Minimum Performance Requirements The proposed dish machine must meet or exceed the following:

Throughput Capacity

· Minimum 240 racks per hour Water Consumption

· Maximum 0.50 gallons of water per rack Conveyor Operation

· Automatic conveyor drive system

· Continuous rack feeding capability The system must be capable of handling large-volume dishwashing operations typical of institutional facilities.

5. Machine Construction The dish machine shall include:

· Stainless steel construction

· Commercial duty components designed for institutional use

· Removable wash curtains for cleaning

· Debris collection or soil purging system to capture food particles

· Rack protection system to prevent damage to racks and conveyor The unit shall be designed for durability and long-term use in commercial kitchens.

6. Machine Opening and Rack Size The dish machine shall accommodate standard commercial dish racks.

Minimum requirements:

· Rack size compatibility: 20 inch × 20 inch racks

· Minimum loading height: 19 inches The opening must be sufficient to accommodate trays, plates, utensils, and other common institutional food service items.

7. Wash and Rinse Temperatures Machine must meet commercial sanitation standards.

High Temperature Unit

· Wash tank temperature: 150°F – 160°F

· Final rinse temperature: 180°F – 195°F

8. Electrical Requirements The machine shall be compatible with common commercial electrical services including:

· 208 Volt

· 240 Volt

· 480 Volt Single-phase or three-phase configuration acceptable depending on equipment design.

Vendor shall provide electrical requirements per request from facility.

9. Plumbing Requirements Machine shall require:

· Minimum ½ inch water supply connection

· Minimum 2 inch drain connection

· Adequate rinse pressure for sanitizing cycle Vendor shall coordinate with facility staff regarding installation requirements.

10. Safety and Certifications The equipment must meet or exceed the following standards:

· NSF sanitation certification

· ETL sanitation listing or equivalent

· UL electrical safety listing Equipment must comply with all applicable federal, state, and local health and safety regulations.

11. Installation Vendor shall provide:

· Delivery of equipment

· Installation

· Any additional water lines and electrical connections

· Startup testing

· Operational training for staff All installation work must comply with applicable health, plumbing, and electrical codes.