EX B EQUIP 01 Phase 1 Equipment Master.xlsx

This is an Equipment Master spreadsheet and operational readiness validation solicitation for the Hawaii State Department of Education's first regional kitchen facility. The document establishes a Phase 1 equipment control register tracking 40 kitchen equipment lines required for the regional kitchen operation, which will transition centralized food production to finishing kitchens serving approximately 85 schools statewide, with initial Phase 1 implementation supporting 20 schools in the Leilehua-Mililani-Waialua complex by June 2027. The equipment list includes major items such as walk-in coolers and freezers, blast chillers, rotating rack ovens, convection ovens, tilt kettles, cooking equipment, packaging machines, exhaust hoods, fire suppression systems, and mobile transport tables. The sealed bid solicitation (IFB D27-055) requires submission through the Hawaii eProcurement System (HIePRO) with bids due October 14, 2026 at 4:30 p.m. Hawaii Standard Time, with hard copies required within five working days of bid closing. The contract runs from full execution through April 30, 2027, with an option for one additional two-month extension upon mutual written agreement. Addendum A, issued September 21, 2026, provides a State-Furnished Materials Index and references to planning products.

The solicitation encompasses seven fixed-price service line items and one hourly rate item (Item 8) providing up to 120 hours of specialized operational training at the contractor's hourly rate with no minimum guaranteed hours. Service areas include operational process development and continuity of operations, menu and production transition planning, inventory and materials management, training and workforce readiness, Phase I finishing-kitchen operational readiness assessments, food safety and HACCP compliance, and project management support. Offerors must demonstrate three years of experience with large-scale food-service operations producing 1,000+ meals daily, three years with USDA Child Nutrition Programs, three years designing high-volume kitchen workflows, two years with facility start-up and commissioning, two years with food distribution and cold-chain logistics, and five years developing institutional food-service standard operating procedures. Minimum liability insurance requirements are $2,000,000 aggregate commercial general liability and $1,000,000 combined single limit per occurrence, plus $1,000,000 automobile liability coverage. Award goes to the lowest responsive, responsible bidder provided the total does not exceed allotted funds, and the contractor must validate and complete state-developed work rather than recreate existing materials.