EX B SMW 01 RK FK Smallwares Master Workbook.xlsx

XLSX spreadsheet 63 KB Posted Sep 18, 2026

Attached to: Regional Kitchen Operational Readiness Validation for HIDOE
Solicitation number: B27000433
Issued by: Hawaii

About this file

Written by GovTribe AI · Sep 28, 2026

Executive Summary

This is a Smallwares Master Workbook (SMW-01) developed by the Hawaii State Department of Education for a regional kitchen operational readiness program serving approximately 86 schools through a phased rollout. The document establishes authoritative requirements for smallwares procurement across both Regional Kitchen (RK) and Finishing Kitchen (FK) operations, excluding five fixed-equipment lines controlled separately under EQUIP-04. The program encompasses 141 smallware lines categorized by function—including preparation/cutlery/utensils, storage/containers/transport, oven/baking/pan systems, cook-chill systems, kettle/skillet operations, range cookware, measurement/HACCP controls, packaging/traceability, and sanitation—with quantities differentiated by startup phase (RK PI-Y1, PI-Y2, PII-Y1, PII-Y2) and finishing kitchen tier levels (S, M, L, XL based on projected meal volumes). Total consolidated program purchase quantities range from single units for specialized items to over 2,300 units for high-demand items such as steam table pans. The workbook aligns with a five-week menu concept, 14-cook RK staffing planning basis, cook-chill/retherm/finishing kitchen workflows, and initial Phase I implementation targeting 20 schools in the Leilehua-Mililani-Waialua complex by June 2027, with continuation through Phase II.

The workbook establishes a 10 percent replacement reserve factor on reusable high-use items to provide startup continuity and account for loss, breakage, and service removal. All requirements are classified as either Essential or Suggested priority levels, with validation status currently marked as "Not Reviewed" pending stakeholder and vendor review. The document references mapped equipment relationships documented in EQUIP-01 through EQUIP-04 files and links smallwares specifications to corresponding RK equipment (identified by primary purpose codes such as PK-03, PK-06, PK-19, PK-22, PK-30, PK-33, PK-37) and FK operating processes. Control rules specify that quantities must be recalculated upon approved changes to RK staffing/workflow, Phase-01 school or tier assignments, menu specifications, or equipment models. The workbook includes detailed tier-specific kitting standards for finishing kitchens, with per-school base quantities scaled by meal volume tier before application of central replacement-reserve stock, supporting labor-saving equipment and contamination control across multiple food-service workflows including rethermalization, cold assembly, produce preparation, and HACCP compliance monitoring.

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Other files

File	Type	Posted
IFB D27 055 Additional Offer Pages.pdf	PDF	Sep 18, 2026
IFB D27 055 Solicitation.pdf	PDF	Sep 18, 2026
EX B PHASE 03 Finishing Kitchen Site Readiness Matrix.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B TEST 01 RK FK Integrated Pilot Dry Run Plan.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B SOP 01 RK FK SOP Register.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B CONST 05 Operational Readiness Milestone Plan.xlsx	XLSX spreadsheet	Sep 18, 2026
IFB D27 055 Addendum B.pdf	PDF	Sep 18, 2026
EX B PROC 01 RK Recipe Ingredient Master.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B SAFE 01 RK FK HACCP Development and Control Framework.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B Regional Kitchen Materials Index.docx	DOCX document	Sep 18, 2026
EX B EQUIP 01 Phase 1 Equipment Master.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B SOP 04 RK FK Core Operational SOP Library.docx	DOCX document	Sep 18, 2026
EX B LOG 02 RK Loading Dispatch Standard.docx	DOCX document	Sep 18, 2026
EX B PHASE 01 RK FK Phase Implementation Master.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B MENU 01 RK Five Week Cycle Menu.xlsx	XLSX spreadsheet	Sep 18, 2026
IFB D27 055 Addendum C.pdf	PDF	Sep 18, 2026
IFB D27 055 Addendum A.pdf	PDF	Sep 18, 2026
EX B SAFE 03 RK FK Traceability Recall Procedure.docx	DOCX document	Sep 18, 2026
EX B TRN 02 Training Calendar Provider Implementation Plan.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B SOP 05 RK FK Emergency Continuity of Operations Procedure.docx	DOCX document	Sep 18, 2026
EX B MENU 03 RK Standardized Recipe Database.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B SAFE 02 RK FK Food Safety Log Set.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B MENU 02 RK Menu Recipe Production Manager Workbook.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B LOG 03 FK Receiving Discrepancy Procedure.docx	DOCX document	Sep 18, 2026
EX B SOP 02 RK FK Opening Readiness Checklist.xlsx	XLSX spreadsheet	Sep 18, 2026
IFB D27 055 Legal Notice.pdf	PDF	Sep 18, 2026
EX B EQUIP 04 Finishing Kitchen Equipment Requirement.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B LOG 01 RK FK Distribution Route Plan.xlsx	XLSX spreadsheet	Sep 18, 2026
EX B TRN 01 RK FK Training Requirements Matrix.xlsx	XLSX spreadsheet	Sep 18, 2026

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Executive Summary

SMW-01 \| Smallwares Program Snapshot
Authoritative requirements summary. Program purchase quantities include RK startup, RK reserve, and phased FK quantities; fixed equipment controlled in EQUIP-04 is excluded.
Smallware Lines	RK Startup Units	RK Reserve Units	FK Schools	Program Units
141	2013	219	86	39968

Requirement	RK	PI-Y1	PI-Y2	PII-Y1	PII-Y2
Startup / Phase Units	2232	7076	9089	12119	9452
Smallware Lines with Requirement	131	68	68	68	68

Smallwares Master

SMW-01 \| Regional Kitchen & Finishing Kitchen Smallwares Master
Authoritative smallwares-only requirement register rebuilt from the 9/1/2026 combined RK/FK equipment-smallwares package. Five fixed-equipment lines already controlled in EQUIP-04 are intentionally excluded.
SMW Line	Category	Smallware / Supply	Specification / Size	UOM	Priority	RK Minimum Qty	RK Standard Startup Qty	Reserve Applies	Reserve Factor	RK Replacement Reserve Qty	FK Tier S Qty / School	FK Tier M Qty / School	FK Tier L Qty / School	FK Tier XL Qty / School	FK PI-Y1 Purchase Qty	FK PI-Y2 Purchase Qty	FK PII-Y1 Purchase Qty	FK PII-Y2 Purchase Qty	Consolidated Program Purchase Qty	Mapped Equipment	Primary Purpose	Notes / Validation	Source URL / Reference	Validation Status
1	Preparation, Cutlery & Utensils	Bench scraper	Stainless, 6 in	each	Essential	12	20	Yes	10%	2	2	3	4	5	52	66	87	69	296	PK-19, PK-33	Transfer chopped product / dough			Not Reviewed
2	Preparation, Cutlery & Utensils	Chef knife	10 in, NSF handle	each	Essential	16	28	Yes	10%	3	4	6	8	10	104	132	174	137	578	PK-19, PK-33	General production cutting	Minimum supports staggered stations; recommended one per cook		Not Reviewed
3	Preparation, Cutlery & Utensils	Citrus juicer	Commercial manual handheld or press-style	each	Suggested	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-19, PK-33	Fresh lime and citrus juice for sauces and dressings			Not Reviewed
4	Preparation, Cutlery & Utensils	Color-coded cutting board set	24 x 18 in, NSF; 6-color set	sets	Essential	4	6	Yes	10%	1	2	3	4	5	52	66	87	69	281	PK-19, PK-33	Dedicated prep surfaces	One set per active prep station plus spare		Not Reviewed
5	Preparation, Cutlery & Utensils	Commercial sharpening stone	Two-sided coarse/fine with non-slip base	each	Suggested	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-19, PK-33	Periodic knife sharpening			Not Reviewed
6	Preparation, Cutlery & Utensils	Herb stripping tool	Commercial stainless or food-grade composite	each	Suggested	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-19, PK-33	High-volume herb preparation			Not Reviewed
7	Preparation, Cutlery & Utensils	Ingredient scoop	16 oz, food-grade polycarbonate or aluminum	each	Essential	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-19, PK-33	Controlled dispensing of dry and bulk ingredients			Not Reviewed
8	Preparation, Cutlery & Utensils	Ingredient scoop	2 oz, food-grade polycarbonate or aluminum	each	Essential	8	14	Yes	10%	2	0	0	0	0	0	0	0	0	16	PK-19, PK-33	Controlled dispensing of dry and bulk ingredients			Not Reviewed
9	Preparation, Cutlery & Utensils	Ingredient scoop	4 oz, food-grade polycarbonate or aluminum	each	Essential	8	14	Yes	10%	2	0	0	0	0	0	0	0	0	16	PK-19, PK-33	Controlled dispensing of dry and bulk ingredients			Not Reviewed
10	Preparation, Cutlery & Utensils	Ingredient scoop	8 oz, food-grade polycarbonate or aluminum	each	Essential	8	14	Yes	10%	2	0	0	0	0	0	0	0	0	16	PK-19, PK-33	Controlled dispensing of dry and bulk ingredients			Not Reviewed
11	Preparation, Cutlery & Utensils	Knife guard	Assorted sizes for chef, utility, and paring knives	each	Essential	40	64	Yes	10%	7	8	12	16	20	207	264	348	273	1163	PK-19, PK-33	Protect blades and staff during storage and transport			Not Reviewed
12	Preparation, Cutlery & Utensils	Ladle	2 oz	each	Suggested	8	16	Yes	10%	2	4	6	8	12	104	135	181	141	579	PK-19, PK-33	Sauces / portion checks			Not Reviewed
13	Preparation, Cutlery & Utensils	Ladle	4 oz	each	Essential	8	16	Yes	10%	2	4	6	8	12	104	135	181	141	579	PK-19, PK-33	Sauces / portion checks			Not Reviewed
14	Preparation, Cutlery & Utensils	Ladle	6 oz	each	Essential	8	16	Yes	10%	2	4	6	8	12	104	135	181	141	579	PK-19, PK-33	Entrees / portion checks			Not Reviewed
15	Preparation, Cutlery & Utensils	Large ingredient scoop	64 oz polycarbonate	each	Essential	8	16	Yes	10%	2	0	0	0	0	0	0	0	0	18	PK-06, PK-09, PK-26	Dry and bulk ingredients			Not Reviewed
16	Preparation, Cutlery & Utensils	Lettuce knife	12 in serrated plastic blade, foodservice	each	Suggested	6	10	Yes	10%	1	2	3	4	5	52	66	87	69	285	PK-19, PK-33	Trim lettuce and greens without rapid browning			Not Reviewed
17	Preparation, Cutlery & Utensils	Magnetic knife rack	18-24 in, commercial, enclosed magnet or sanitary design	each	Essential	4	6	Yes	10%	1	0	0	0	0	0	0	0	0	7	PK-19, PK-33	Safe, visible knife storage	Locate outside splash zones and verify installation surface		Not Reviewed
18	Preparation, Cutlery & Utensils	Paring knife	3.5-4 in	each	Essential	12	20	Yes	10%	2	4	6	8	10	104	132	174	137	569	PK-19, PK-33	Detail produce work			Not Reviewed
19	Preparation, Cutlery & Utensils	Salad spinner	5 gal commercial, manual	each	Suggested	2	4	Yes	10%	1	1	1	2	2	24	27	36	27	119	PK-19, PK-33	Dry washed greens and herbs efficiently			Not Reviewed
20	Preparation, Cutlery & Utensils	Sharpening steel	12 in commercial, sanitary handle	each	Essential	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-19, PK-33	Daily knife-edge maintenance			Not Reviewed
21	Preparation, Cutlery & Utensils	Spoodle	2 oz perforated	each	Suggested	8	16	Yes	10%	2	4	6	8	12	104	135	181	141	579	PK-19, PK-33	Portion verification / sample service			Not Reviewed
22	Preparation, Cutlery & Utensils	Spoodle	4 oz solid	each	Suggested	12	24	Yes	10%	3	6	9	12	18	156	202	271	212	868	PK-19, PK-33	Portion verification / sample service			Not Reviewed
23	Preparation, Cutlery & Utensils	Spoodle	6 oz solid	each	Suggested	12	24	Yes	10%	3	6	9	12	18	156	202	271	212	868	PK-19, PK-33	Portion verification / sample service			Not Reviewed
24	Preparation, Cutlery & Utensils	Stainless mixing bowl set	8, 13, 20 qt	sets	Essential	8	12	Yes	10%	2	2	3	4	6	52	68	91	71	296	PK-19, PK-33	Batch mixing / staging			Not Reviewed
25	Preparation, Cutlery & Utensils	Stainless tongs	12 in	each	Essential	24	48	Yes	10%	5	12	18	24	36	311	403	542	423	1732	PK-19, PK-33	Production and small service surplus			Not Reviewed
26	Preparation, Cutlery & Utensils	Stainless tongs	16 in	each	Essential	16	32	Yes	10%	4	4	6	8	12	104	135	181	141	597	PK-19, PK-33	Hot pan / oven work			Not Reviewed
27	Preparation, Cutlery & Utensils	Tomato corer	Stainless, commercial	each	Suggested	8	14	Yes	10%	2	0	0	0	0	0	0	0	0	16	PK-19, PK-33	High-volume tomato and fruit preparation			Not Reviewed
28	Preparation, Cutlery & Utensils	Utility / sandwich knife	6-7 in serrated	each	Suggested	8	16	Yes	10%	2	4	6	8	10	104	132	174	137	565	PK-19, PK-33	Tomatoes, buns, fruit			Not Reviewed
29	Preparation, Cutlery & Utensils	Whisk	24 in heavy duty	each	Essential	8	16	Yes	10%	2	2	3	4	6	52	68	91	71	300	PK-19, PK-33	Sauces / batters			Not Reviewed
30	Storage, Containers & Transport	Bin liner	Food-grade, heavy duty	cases	Suggested	4	8	No	10%	0	0	0	0	0	0	0	0	0	8	PK-37	Sanitary pack-out			Not Reviewed
31	Storage, Containers & Transport	Dunnage rack	48 x 20 in polymer/aluminum	each	Suggested	10	20	Yes	10%	2	0	0	0	0	0	0	0	0	22	PK-01, PK-16, PK-17, PK-38, PK-40	Keep cases off floor			Not Reviewed
32	Storage, Containers & Transport	Food storage box	12 x 18 x 6 in with lid	each	Essential	60	120	Yes	10%	12	6	8	12	16	150	188	251	194	915	PK-01, PK-16, PK-17, PK-38, PK-40	Ingredient / finished product storage			Not Reviewed
33	Storage, Containers & Transport	Food storage box	18 x 26 x 6 in with lid	each	Essential	40	80	Yes	10%	8	4	6	8	12	104	135	181	141	649	PK-01, PK-16, PK-17, PK-38, PK-40	Bulk storage / staging			Not Reviewed
34	Storage, Containers & Transport	Food storage container lid	Matching lid for 12 qt square container	each	Essential	8	12	Yes	10%	2	4	6	8	10	104	132	174	137	561	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
35	Storage, Containers & Transport	Food storage container lid	Matching lid for 18 qt square container	each	Essential	8	12	Yes	10%	2	2	3	4	6	52	68	91	71	296	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
36	Storage, Containers & Transport	Food storage container lid	Matching lid for 2 qt square container	each	Essential	12	20	Yes	10%	2	6	8	10	12	148	181	232	176	759	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
37	Storage, Containers & Transport	Food storage container lid	Matching lid for 22 qt square container	each	Essential	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
38	Storage, Containers & Transport	Food storage container lid	Matching lid for 4 qt square container	each	Essential	12	20	Yes	10%	2	6	8	10	12	148	181	232	176	759	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
39	Storage, Containers & Transport	Food storage container lid	Matching lid for 6 qt square container	each	Essential	10	16	Yes	10%	2	4	6	8	10	104	132	174	137	565	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
40	Storage, Containers & Transport	Food storage container lid	Matching lid for 8 qt square container	each	Essential	10	16	Yes	10%	2	4	6	8	10	104	132	174	137	565	PK-19, PK-33	Covered storage and contamination control	Must match proposed container brand/model		Not Reviewed
41	Storage, Containers & Transport	Food-grade bin with lid	Model-compatible 18 x 26 x 15 in	each	Essential	15	20	Yes	10%	2	0	0	0	0	0	0	0	0	22	PK-37	Pack-out staging	Confirm included components		Not Reviewed
42	Storage, Containers & Transport	Food-grade utility pail with lid	6 qt, graduated, white or clear, NSF	each	Essential	8	14	Yes	10%	2	2	3	4	6	52	68	91	71	298	PK-19, PK-33	Small-batch ingredient staging and controlled transfer			Not Reviewed
43	Storage, Containers & Transport	Graduated food-safe bucket	5 gal, with lid	each	Essential	12	20	Yes	10%	2	2	3	4	6	52	68	91	71	304	PK-06, PK-09, PK-26	Ingredient staging / controlled transfer			Not Reviewed
44	Storage, Containers & Transport	Ice bucket with lid and scoop	Commercial food-grade, 2-3 gal	sets	Suggested	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-19	Sanitary ice transfer for production use			Not Reviewed
45	Storage, Containers & Transport	Ingredient container dolly	Compatible with 18 x 26 in food boxes or bulk ingredient bins	each	Suggested	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-19, PK-33	Reduce lifting and move staged ingredients safely			Not Reviewed
46	Storage, Containers & Transport	Mobile table cover	Reusable fitted cover	each	Suggested	15	20	Yes	10%	2	0	0	0	0	0	0	0	0	22	PK-37	Protect staged product			Not Reviewed
47	Storage, Containers & Transport	Polycarbonate food box	18 x 26 x 6 in with lid	each	Essential	16	28	Yes	10%	3	0	0	0	0	0	0	0	0	31	PK-19, PK-33	Ingredient staging and transport			Not Reviewed
48	Storage, Containers & Transport	Shelf label holders	Washable	each	Suggested	60	120	Yes	10%	12	0	0	0	0	0	0	0	0	132	PK-01, PK-16, PK-17, PK-38, PK-40	Location control			Not Reviewed
49	Storage, Containers & Transport	Square food storage container	12 qt, clear polycarbonate, NSF	each	Essential	8	12	Yes	10%	2	4	6	8	10	104	132	174	137	561	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
50	Storage, Containers & Transport	Square food storage container	18 qt, clear polycarbonate, NSF	each	Essential	8	12	Yes	10%	2	2	3	4	6	52	68	91	71	296	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
51	Storage, Containers & Transport	Square food storage container	2 qt, clear polycarbonate, NSF	each	Essential	12	20	Yes	10%	2	6	8	10	12	148	181	232	176	759	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
52	Storage, Containers & Transport	Square food storage container	22 qt, clear polycarbonate, NSF	each	Essential	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
53	Storage, Containers & Transport	Square food storage container	4 qt, clear polycarbonate, NSF	each	Essential	12	20	Yes	10%	2	6	8	10	12	148	181	232	176	759	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
54	Storage, Containers & Transport	Square food storage container	6 qt, clear polycarbonate, NSF	each	Essential	10	16	Yes	10%	2	4	6	8	10	104	132	174	137	565	PK-19, PK-33	Covered ingredient preparation and staged mise en place	Bid matching lid separately		Not Reviewed
55	Oven, Baking & Pan Systems	Full-size sheet pan dolly / cart	For stacked 18 x 26 in sheet pans; commercial casters	each	Suggested	2	4	Yes	10%	1	1	1	2	2	21	24	32	24	106	PK-22, PK-23	Move stacked pans and staged oven loads safely			Not Reviewed
56	Oven, Baking & Pan Systems	Full-size sheet pan extender	18 x 26 x 2 in, aluminum or stainless, compatible with full sheet pan	each	Suggested	20	30	Yes	10%	3	0	0	0	0	0	0	0	0	33	PK-22	Contain layered products, rice mixtures, and high-volume baked items			Not Reviewed
57	Oven, Baking & Pan Systems	Oven mitts	18 in high-heat, washable	pairs	Essential	16	28	Yes	10%	3	4	6	8	12	104	135	181	141	592	PK-22, PK-23	Hot-pan handling		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
58	Oven, Baking & Pan Systems	Parchment sheets	16.5 x 24.5 in, full sheet	cases	Essential	20	40	No	10%	0	1	1	2	2	21	24	32	24	141	PK-22, PK-23	Sheet-pan recipes / release	Initial stock, not par level	https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
59	Oven, Baking & Pan Systems	Rack cover	Full-height disposable or reusable	each	Suggested	6	12	Yes	10%	2	2	3	4	6	52	68	91	71	296	PK-22	Protect staged/cooled product		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf	Not Reviewed
60	Oven, Baking & Pan Systems	Sheet pan	18 x 26 in	each	Essential	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-25	Range oven			Not Reviewed
61	Oven, Baking & Pan Systems	Sheet-pan lifter / peel	Long handle	each	Suggested	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-22, PK-23	Emergency retrieval / positioning		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
62	Oven, Baking & Pan Systems	Silicone baking mat	18 x 26 in	each	Suggested	26	50	Yes	10%	5	6	9	12	18	156	202	271	212	896	PK-22, PK-23	Reusable liner for baked goods		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
63	Cook-Chill & Hotel Pan Systems	Blast-chiller mobile rack	20-pan 12x20 or 10-pan 18x26; max 26 x 32 x 73.5 in	each	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-03	Required because rack is not included	Confirm rack rail configuration before purchase	https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
64	Cook-Chill & Hotel Pan Systems	Cooling log clipboard / tablet mount	Washable	each	Suggested	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-03	HACCP documentation		https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
65	Cook-Chill & Hotel Pan Systems	Core temperature probe	Manufacturer-compatible heated probe	each	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-03	Chill-cycle control	One included per unit; recommended spare per unit	https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
66	Cook-Chill & Hotel Pan Systems	Hotel pan	12 x 20 x 2.5 in	each	Essential	6	10	Yes	10%	1	0	0	0	0	0	0	0	0	11	PK-25	Range oven / holding			Not Reviewed
67	Cook-Chill & Hotel Pan Systems	Steam table pan	12 x 20 x 2.5 in, 22-ga stainless	each	Essential	40	60	Yes	10%	6	16	24	32	48	414	537	722	564	2303	PK-03	Cook-chill loading / sauces / rice		https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
68	Cook-Chill & Hotel Pan Systems	Steam table pan	12 x 20 x 4 in, 22-ga stainless	each	Essential	20	30	Yes	10%	3	10	16	22	32	267	352	478	379	1509	PK-03	Bulk entrees / pasta		https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
69	Cook-Chill & Hotel Pan Systems	Steam table pan lid	Full-size, flat stainless	each	Suggested	20	40	Yes	10%	4	16	24	32	48	414	537	722	564	2281	PK-03	Post-chill covered storage		https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
70	Cook-Chill & Hotel Pan Systems	Steam-table pan dolly / platform cart	Low-profile, sized for stacked 12 x 20 in pans; locking casters	each	Suggested	2	4	Yes	10%	1	1	1	2	2	21	24	32	24	106	PK-03	Move hotel pans between production, chilling, and storage			Not Reviewed
71	Kettle, Skillet & Hot Production	High-heat scraper	24-36 in	each	Essential	8	12	Yes	10%	2	0	0	0	0	0	0	0	0	14	PK-06, PK-09, PK-26	Kettle scraping			Not Reviewed
72	Kettle, Skillet & Hot Production	High-heat spatula	16-18 in	each	Essential	12	24	Yes	10%	3	4	6	8	12	104	135	181	141	588	PK-19, PK-33	Mixing / scraping			Not Reviewed
73	Kettle, Skillet & Hot Production	High-heat turner	8 x 4 in blade, 24 in handle	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-30	Ground meat / eggs / hash		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
74	Kettle, Skillet & Hot Production	Kettle draw-off hose	Food-grade, high-temp, compatible fitting	each	Essential	4	8	No	10%	0	0	0	0	0	0	0	0	0	8	PK-06, PK-09, PK-26	Controlled transfer to bags / containers	Confirm fitting and diameter with manufacturer		Not Reviewed
75	Kettle, Skillet & Hot Production	Kettle paddle	48 in, one-piece stainless	each	Essential	8	12	Yes	10%	2	0	0	0	0	0	0	0	0	14	PK-06, PK-09, PK-26	Bulk stirring / folding			Not Reviewed
76	Kettle, Skillet & Hot Production	Kettle strainer screen	Manufacturer-compatible draw-off strainer	each	Essential	4	7	No	10%	0	0	0	0	0	0	0	0	0	7	PK-06, PK-09, PK-26	Prevent draw-off blockage			Not Reviewed
77	Kettle, Skillet & Hot Production	Kettle whip	36-48 in heavy duty stainless	each	Essential	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-06, PK-09, PK-26	Sauces / gravies			Not Reviewed
78	Kettle, Skillet & Hot Production	Skillet basket system	Manufacturer-compatible tri-basket	set	Suggested	1	1	No	10%	0	0	0	0	0	0	0	0	0	1	PK-30	Blanch / boil / lift product		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
79	Kettle, Skillet & Hot Production	Skillet food strainer	Manufacturer-compatible 40 gal	each	Suggested	1	1	No	10%	0	0	0	0	0	0	0	0	0	1	PK-30	Drain pasta / vegetables		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
80	Kettle, Skillet & Hot Production	Spare scraper blade / wiper set	Manufacturer compatible	sets	Suggested	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-06, PK-09	Downtime prevention			Not Reviewed
81	Kettle, Skillet & Hot Production	Tilting-skillet paddle	48 in stainless	each	Essential	2	3	Yes	10%	1	0	0	0	0	0	0	0	0	4	PK-30	Stirring bulk product		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
82	Kettle, Skillet & Hot Production	Tilting-skillet scraper	36 in, one-piece stainless	each	Essential	2	3	Yes	10%	1	0	0	0	0	0	0	0	0	4	PK-30	Scraping / turning		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
83	Range Cookware & Backup Production	Sauce pot	20 qt, heavy-duty stainless	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-25	Small-batch sauce			Not Reviewed
84	Range Cookware & Backup Production	Sauté pan	14 in, commercial	each	Essential	3	6	Yes	10%	1	0	0	0	0	0	0	0	0	7	PK-25	Small batch sauté			Not Reviewed
85	Range Cookware & Backup Production	Stock pot	40 qt, heavy-duty stainless	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-25	Backup pasta / sauce			Not Reviewed
86	Measurement, HACCP & Controls	Digital gram scale	11 lb x 1 g	each	Suggested	4	8	Yes	10%	1	0	0	0	0	0	0	0	0	9	PK-19, PK-33	Spices and small ingredients			Not Reviewed
87	Measurement, HACCP & Controls	Digital portion scale	30 lb x 0.1 oz, NSF	each	Essential	4	8	Yes	10%	1	1	2	2	3	29	40	52	42	172	PK-19, PK-33	Recipe control / pack-out			Not Reviewed
88	Measurement, HACCP & Controls	Digital probe thermometer	Thin-tip, waterproof	each	Essential	12	24	Yes	10%	3	4	6	8	12	104	135	181	141	588	PK-22, PK-23	CCP checks		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
89	Measurement, HACCP & Controls	Infrared thermometer	Commercial, -20 to 900 F	each	Suggested	4	8	Yes	10%	1	1	2	2	3	29	40	52	42	172	PK-22, PK-23	Surface / oven verification		https://www.lbcbakery.com/wp-content/uploads/2019/06/LRO-2G5-Spec-2-19.pdf; h...	Not Reviewed
90	Measurement, HACCP & Controls	Isopropyl alcohol wipes	70% IPA, individually wrapped, foodservice use	boxes	Essential	10	20	No	10%	0	0	0	0	0	0	0	0	0	20	PK-19, PK-33	Sanitize thermometer probes and small instruments	Consumable startup par; verify chemical policy		Not Reviewed
91	Measurement, HACCP & Controls	Liquid measuring pitcher	1 gal polycarbonate, wide-mouth batch pitcher	each	Essential	8	16	Yes	10%	2	0	0	0	0	0	0	0	0	18	PK-19, PK-33	Bulk liquids			Not Reviewed
92	Measurement, HACCP & Controls	Liquid measuring pitcher	2 qt polycarbonate, graduated	each	Essential	8	14	Yes	10%	2	0	0	0	0	0	0	0	0	16	PK-19, PK-33	Measured liquids, dressings, and smaller sauce batches			Not Reviewed
93	Measurement, HACCP & Controls	Liquid measuring pitcher	4 qt polycarbonate, graduated narrow-pour	each	Essential	12	20	Yes	10%	2	0	0	0	0	0	0	0	0	22	PK-19, PK-33	Liquids / sauces			Not Reviewed
94	Measurement, HACCP & Controls	Long-stem probe thermometer	12 in stem	each	Essential	5	10	Yes	10%	1	2	3	4	6	52	68	91	71	293	PK-06, PK-09, PK-26, PK-30	Temperature verification; CCP verification		https://www.clevelandrange.com/wp-content/uploads/2025/05/2025-Key-Products-G...	Not Reviewed
95	Measurement, HACCP & Controls	Measuring cup set	Dry, stainless, 1/4-1 cup	sets	Essential	8	16	Yes	10%	2	0	0	0	0	0	0	0	0	18	PK-19, PK-33	Recipe scaling			Not Reviewed
96	Measurement, HACCP & Controls	Measuring spoon set	Stainless	sets	Essential	8	16	Yes	10%	2	0	0	0	0	0	0	0	0	18	PK-19, PK-33	Recipe scaling			Not Reviewed
97	Measurement, HACCP & Controls	Probe thermometer holster	Washable belt or wall holster, compatible with selected thermometer	each	Suggested	12	20	Yes	10%	2	4	6	8	12	104	135	181	141	583	PK-06, PK-09, PK-22, PK-23, PK-26, PK-30	Protect probes and keep thermometers accessible			Not Reviewed
98	Measurement, HACCP & Controls	Probe wipes	70% isopropyl, foodservice	canisters	Essential	6	12	No	10%	0	2	3	4	6	47	61	82	64	266	PK-03	Sanitize probes		https://www.americanpanel.com/materials/manuals/ap20bcf200-3e.pdf	Not Reviewed
99	Measurement, HACCP & Controls	Thermometer calibration cup	Insulated calibration vessel with fill line and lid	each	Essential	4	8	Yes	10%	1	1	1	2	2	24	27	36	27	123	PK-19, PK-33	Routine ice-point calibration of probe thermometers			Not Reviewed
100	Measurement, HACCP & Controls	Waterproof digital timer	Commercial, multi-event or loud alarm	each	Essential	10	16	Yes	10%	2	2	3	4	6	52	68	91	71	300	PK-06, PK-09, PK-22, PK-23, PK-26, PK-30	Cook, chill, and process-time control			Not Reviewed
101	Measurement, HACCP & Controls	Waterproof probe thermometer	Long stem	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-14	Tank verification			Not Reviewed
102	Packaging & Traceability	Bag loading funnel	Food-grade stainless	each	Essential	1	2	No	10%	0	0	0	0	0	0	0	0	0	2	PK-11	Clean filling			Not Reviewed
103	Packaging & Traceability	Bag loading funnel	Food-grade stainless, matched to bag width	each	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-08	Clean filling of sauces / entrees			Not Reviewed
104	Packaging & Traceability	Bag support stand	Adjustable stainless	each	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-08	Hands-free bag filling			Not Reviewed
105	Packaging & Traceability	Color-coded tote label set	Washable magnetic / clip-on	sets	Essential	15	30	Yes	10%	3	2	3	4	6	52	68	91	71	315	PK-37	School / route identification			Not Reviewed
106	Packaging & Traceability	Cook-chill bag rack / crate	Perforated food-grade	each	Suggested	10	16	Yes	10%	2	0	0	0	0	0	0	0	0	18	PK-14	Organize bags during chill			Not Reviewed
107	Packaging & Traceability	Cook-chill bags	Clipper-compatible, sizes TBD	startup lots	Essential	1	2	No	10%	0	0	0	0	0	0	0	0	0	2	PK-11	Backup/manual packaging			Not Reviewed
108	Packaging & Traceability	Cook-chill bags	Manufacturer-approved rollstock / film, sizes TBD	startup lots	Essential	1	2	No	10%	0	0	0	0	0	0	0	0	0	2	PK-08	Primary packaging consumable	Vendor sizing trial required		Not Reviewed
109	Packaging & Traceability	Label dispenser	Desktop or wall-mounted, compatible with selected label rolls	each	Suggested	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-33, PK-37	Efficient label handling during packaging and pack-out			Not Reviewed
110	Packaging & Traceability	Lidding film	Oliver-approved, max 9 in roll width	rolls	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-36	Tray sealing consumable			Not Reviewed
111	Packaging & Traceability	Permanent marker	Industrial low-odor, black and assorted colors	boxes	Essential	4	8	No	10%	0	1	1	2	2	21	24	32	24	109	PK-33, PK-37	Case, tote, and temporary production identification			Not Reviewed
112	Packaging & Traceability	Removable ingredient / container labels	2 x 3 in, freezer-safe or dissolvable	rolls	Essential	10	20	No	10%	0	2	3	4	6	47	61	82	64	274	PK-19, PK-33	Ingredient identification, date marking, and allergen control			Not Reviewed
113	Packaging & Traceability	Resin / wax ribbon	ZT231-compatible if thermal-transfer configured	rolls	Suggested	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-34	Label printing	Confirm direct thermal vs thermal transfer		Not Reviewed
114	Packaging & Traceability	Safety utility knife	Retractable or concealed blade, food-plant appropriate	each	Essential	6	10	Yes	10%	1	2	3	4	6	52	68	91	71	293	PK-33, PK-37	Open cases and packaging safely	Include replacement blades under separate consumable supply		Not Reviewed
115	Packaging & Traceability	Sealable trays	Max 8.5 x 6.5 x 3.25 in; menu-specific	startup cases	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-36	Tray packaging consumable	Validate tray and film together		Not Reviewed
116	Packaging & Traceability	Tape dispenser	Heavy duty	each	Essential	2	4	Yes	10%	1	1	1	2	2	24	27	36	27	119	PK-33	Case / pack-out			Not Reviewed
117	Packaging & Traceability	Thermal labels	Food-safe freezer-grade, QR capable	rolls	Essential	4	8	No	10%	0	0	0	0	0	0	0	0	0	8	PK-34	Product identification			Not Reviewed
118	Packaging & Traceability	Tray dies	Menu tray sizes, manufacturer-specific	sets	Essential	1	2	No	10%	0	0	0	0	0	0	0	0	0	2	PK-36	Match selected tray formats			Not Reviewed
119	Packaging & Traceability	Utility scissors	8-10 in, stainless, commercial	each	Essential	6	10	Yes	10%	1	2	3	4	6	52	68	91	71	293	PK-33, PK-37	Open packaging, trim labels, and support pack-out			Not Reviewed
120	Sanitation & Handwashing	Burner grate brush	Long handle	each	Essential	1	2	Yes	10%	1	0	0	0	0	0	0	0	0	3	PK-25	Cleaning			Not Reviewed
121	Sanitation & Handwashing	Deck brush	Stiff bristle, color-coded	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-10	Floor sanitation			Not Reviewed
122	Sanitation & Handwashing	Foaming spray nozzle	Food-plant rated, compatible	each	Suggested	1	2	Yes	10%	1	0	0	0	0	0	0	0	0	3	PK-10	Equipment cleaning			Not Reviewed
123	Sanitation & Handwashing	Nail brush	Foodservice, tethered	each	Suggested	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-13, PK-21	Hand hygiene			Not Reviewed
124	Sanitation & Handwashing	Paper towel dispenser	Wall mounted	each	Essential	2	2	Yes	10%	1	0	0	0	0	0	0	0	0	3	PK-13, PK-21	Handwashing			Not Reviewed
125	Sanitation & Handwashing	Sanitizer pail	6 qt, color-coded and clearly labeled	each	Essential	6	10	Yes	10%	1	4	6	8	12	104	135	181	141	572	PK-10	Sanitizer solution control at production zones	Use dedicated color and test-strip program		Not Reviewed
126	Sanitation & Handwashing	Soap dispenser	Wall mounted	each	Essential	2	2	Yes	10%	1	0	0	0	0	0	0	0	0	3	PK-13, PK-21	Handwashing			Not Reviewed
127	Sanitation & Handwashing	Squeegee	24 in floor, color-coded	each	Essential	2	4	Yes	10%	1	0	0	0	0	0	0	0	0	5	PK-10	Floor sanitation			Not Reviewed
128	General Production Support	Agitator accessory storage rack	Wall-mounted, manufacturer compatible	each	Suggested	2	2	No	10%	0	0	0	0	0	0	0	0	0	2	PK-06, PK-09	Safe storage of agitator parts			Not Reviewed
129	General Production Support	Basket lifting hook	Stainless, manufacturer compatible	each	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-14	Safe basket handling			Not Reviewed
130	General Production Support	Clips	Manufacturer-approved	cases	Essential	2	4	No	10%	0	0	0	0	0	0	0	0	0	4	PK-11	Sealing consumable			Not Reviewed
131	General Production Support	Cook-chill basket	Manufacturer basket, included type	each	Essential	10	12	No	10%	0	0	0	0	0	0	0	0	0	12	PK-14	Bag immersion and retrieval	Ten included; two spare recommended		Not Reviewed
132	Finishing Kitchen Transport & Receiving	Insulated lidded transport tote	Food-grade, stackable, hot/cold capable, color-coded identification	each	Essential	0	0	Yes	10%	0	4	6	8	12	104	135	181	141	561	FK-All	Receive packaged meal components and cold items	Standardize exterior footprint for delivery carts		Not Reviewed
133	Finishing Kitchen Transport & Receiving	Mobile platform cart	Minimum 1,000 lb capacity, non-marking casters, wheel brakes	each	Essential	0	0	No	10%	0	1	1	2	2	21	24	32	24	101	FK-All	Move receiving totes, pan carriers, and supplies	Verify dock, ramp, and doorway dimensions		Not Reviewed
134	Finishing Kitchen Pan Systems	Steam table pan, perforated	12 x 20 x 4 in, 22-ga stainless, full-size	each	Essential	0	0	Yes	10%	0	4	6	8	12	104	135	181	141	561	FK-All	Drain, steam, and transfer rethermed products	Match pan rails and oven capacity		Not Reviewed
135	Finishing Kitchen Pan Systems	Half-size steam table pan	10 x 12 x 2.5 in, 22-ga stainless	each	Essential	0	0	Yes	10%	0	12	18	24	36	311	403	542	423	1679	FK-All	Small-batch retherm, cold assembly, and serving-line changeout	Standard half-size pan footprint		Not Reviewed
136	Finishing Kitchen Pan Systems	Half-size steam table pan	10 x 12 x 4 in, 22-ga stainless	each	Essential	0	0	Yes	10%	0	8	12	16	24	207	269	361	282	1119	FK-All	Sauces, sides, and deeper product holding	Standard half-size pan footprint		Not Reviewed
137	Finishing Kitchen Pan Systems	Half-size steam table pan lid	10 x 12 in, flat stainless	each	Essential	0	0	Yes	10%	0	10	15	20	30	259	336	452	352	1399	FK-All	Covered retherm, holding, and transport	Match half-size pans		Not Reviewed
138	Finishing Kitchen Bag Handling	Cook-chill bag safety cutter	Concealed stainless blade, foodservice, replaceable blade	each	Essential	0	0	Yes	10%	0	2	3	4	6	52	68	91	71	282	FK-All	Open hot cook-chill bags safely	Avoid exposed utility blades at decanting station		Not Reviewed
139	Finishing Kitchen Bag Handling	Heat-resistant bag handling tongs	16-18 in, silicone grip, commercial high-heat	each	Essential	0	0	Yes	10%	0	2	3	4	6	52	68	91	71	282	FK-All	Lift and position hot cook-chill bags	Validate maximum temperature rating		Not Reviewed
140	Finishing Kitchen Bag Handling	Bag decanting stand / rack	Stainless, adjustable, compatible with full-size steam table pans	each	Essential	0	0	No	10%	0	1	2	3	4	27	38	53	44	162	FK-All	Support bags during safe transfer into pans	Field-test with final bag sizes before award		Not Reviewed
141	Finishing Kitchen Pan Systems	Sheet-pan gripper / lifter	Commercial high-heat pan gripper, full-size sheet-pan compatible	each	Essential	0	0	Yes	10%	0	2	3	4	6	52	68	91	71	282	FK-All	Safe pan removal and handling	Confirm grip geometry with selected pans		Not Reviewed

FK Tier Standards

SMW-01 \| Finishing Kitchen Tier Smallwares Standards
Per-school base kit quantities by meal tier. These are kitting quantities before centrally held replacement-reserve stock. Tier criteria: S <=500; M 501-1,000; L 1,001-1,600; XL >1,600 projected meals.
Category	Smallware / Supply	Specification / Size	UOM	Priority	Finishing Kitchen Process	10% Reserve Applies	Tier S Qty / School	Tier M Qty / School	Tier L Qty / School	Tier XL Qty / School	FK PI-Y1 Purchase Qty	FK PI-Y2 Purchase Qty	FK PII-Y1 Purchase Qty	FK PII-Y2 Purchase Qty	Basis / Validation
Finishing Kitchen Transport & Receiving	Insulated lidded transport tote	Food-grade, stackable, hot/cold capable, color-coded identification	each	Essential	Transport + receiving	Yes	4	6	8	12	104	135	181	141	Supports packaged components, cold foods, and a clean/return rotation.
Finishing Kitchen Transport & Receiving	Mobile platform cart	Minimum 1,000 lb capacity, non-marking casters, wheel brakes	each	Essential	Receiving movement	No	1	1	2	2	21	24	32	24	Labor-saving receiving and internal movement capacity.
Cook-Chill & Hotel Pan Systems	Steam-table pan dolly / platform cart	Low-profile, sized for stacked 12 x 20 in pans; locking casters	each	Suggested	Pan movement	No	1	1	2	2	21	24	32	24	Dedicated pan movement without hand-carrying stacked loads.
Oven, Baking & Pan Systems	Full-size sheet pan dolly / cart	For stacked 18 x 26 in sheet pans; commercial casters	each	Suggested	Sheet-pan movement	No	1	1	2	2	21	24	32	24	Supports bake/finish staging and safe movement.
Oven, Baking & Pan Systems	Rack cover	Full-height disposable or reusable	each	Suggested	Protected staging	Yes	2	3	4	6	52	68	91	71	One per active rack with a small rotation allowance.
Oven, Baking & Pan Systems	Full-size sheet pan	18 x 26 in, 18-ga aluminum, wire reinforced	each	Essential	Bake + finish	Yes	12	18	24	36	311	403	542	423	Supports breads, pizza, roasted sides, meat finishing, and pan rotation.
Oven, Baking & Pan Systems	Full-size sheet pan cooling / roasting grid	18 x 26 in stainless wire	each	Suggested	Roast + drain	Yes	6	9	12	18	156	202	271	212	Menu includes roasted and oven-finished items.
Oven, Baking & Pan Systems	Oven mitts	18 in high-heat, washable	pairs	Essential	Hot-pan handling	Yes	4	6	8	12	104	135	181	141	Two active pairs per oven/holding work area plus rotation.
Oven, Baking & Pan Systems	Parchment sheets	16.5 x 24.5 in, full sheet	cases	Essential	Pan release	No	1	1	2	2	21	24	32	24	Opening stock for baked and oven-finished menu items.
Oven, Baking & Pan Systems	Silicone baking mat	18 x 26 in	each	Suggested	Reusable pan release	Yes	6	9	12	18	156	202	271	212	Reusable option for repeated baked items.
Finishing Kitchen Pan Systems	Sheet-pan gripper / lifter	Commercial high-heat pan gripper, full-size sheet-pan compatible	each	Essential	Hot-pan handling	Yes	2	3	4	6	52	68	91	71	Supports safe oven and rack handling.
Cook-Chill & Hotel Pan Systems	Steam table pan	12 x 20 x 2.5 in, 22-ga stainless	each	Essential	Retherm + service	Yes	16	24	32	48	414	537	722	564	Primary pan for shallow product, baked items, and line changeout.
Cook-Chill & Hotel Pan Systems	Steam table pan	12 x 20 x 4 in, 22-ga stainless	each	Essential	Retherm + service	Yes	10	16	22	32	267	352	478	379	Primary pan for entrées, rice, pasta, sauces, and sides.
Cook-Chill & Hotel Pan Systems	Steam table pan lid	Full-size, flat stainless	each	Essential	Covered holding	Yes	16	24	32	48	414	537	722	564	Supports retherm, transport, staging, and hot holding.
Finishing Kitchen Pan Systems	Steam table pan, perforated	12 x 20 x 4 in, 22-ga stainless, full-size	each	Essential	Steam + drain	Yes	4	6	8	12	104	135	181	141	Supports steamed vegetables, draining, and bag-handling workflows.
Finishing Kitchen Pan Systems	Half-size steam table pan	10 x 12 x 2.5 in, 22-ga stainless	each	Essential	Small batch + line changeout	Yes	12	18	24	36	311	403	542	423	Menu has multiple sides, salad-bar components, sauces, and alternates.
Finishing Kitchen Pan Systems	Half-size steam table pan	10 x 12 x 4 in, 22-ga stainless	each	Essential	Small batch + line changeout	Yes	8	12	16	24	207	269	361	282	Deeper sides, sauces, and smaller-volume entrées.
Finishing Kitchen Pan Systems	Half-size steam table pan lid	10 x 12 in, flat stainless	each	Essential	Covered holding	Yes	10	15	20	30	259	336	452	352	Covers most active half pans while allowing planned rotation.
Finishing Kitchen Bag Handling	Cook-chill bag safety cutter	Concealed stainless blade, foodservice, replaceable blade	each	Essential	Bag opening	Yes	2	3	4	6	52	68	91	71	Dedicated safe opening tools at each decanting station.
Finishing Kitchen Bag Handling	Heat-resistant bag handling tongs	16-18 in, silicone grip, commercial high-heat	each	Essential	Bag handling	Yes	2	3	4	6	52	68	91	71	Keeps hands away from hot bags and water/steam.
Finishing Kitchen Bag Handling	Bag decanting stand / rack	Stainless, adjustable, compatible with full-size steam table pans	each	Essential	Bag decanting	No	1	2	3	4	27	38	53	44	One per active decanting station; field-test with final bags.
Preparation, Cutlery & Utensils	Bench scraper	Stainless, 6 in	each	Essential	Cold/finish prep	Yes	2	3	4	5	52	66	87	69	Transfer and portion prepared components.
Preparation, Cutlery & Utensils	Chef knife	10 in, NSF handle	each	Essential	Cold/finish prep	Yes	4	6	8	10	104	132	174	137	Supports produce, sandwich, and finishing workstations.
Preparation, Cutlery & Utensils	Color-coded cutting board set	24 x 18 in, NSF; 6-color set	sets	Essential	Cross-contamination control	Yes	2	3	4	5	52	66	87	69	At least two active prep zones at every school.
Preparation, Cutlery & Utensils	Knife guard	Assorted sizes for chef, utility, and paring knives	each	Essential	Knife storage	Yes	8	12	16	20	207	264	348	273	Covers the full site knife package.
Preparation, Cutlery & Utensils	Ladle	2 oz	each	Suggested	Sauce portioning	Yes	4	6	8	12	104	135	181	141	Sauces, gravy, and dressings.
Preparation, Cutlery & Utensils	Ladle	4 oz	each	Essential	Entrée/side portioning	Yes	4	6	8	12	104	135	181	141	Soups, chili, sauces, and sides.
Preparation, Cutlery & Utensils	Ladle	6 oz	each	Essential	Entrée portioning	Yes	4	6	8	12	104	135	181	141	Stews, curries, and bulk entrées.
Preparation, Cutlery & Utensils	Lettuce knife	12 in serrated plastic blade, foodservice	each	Suggested	Salad-bar prep	Yes	2	3	4	5	52	66	87	69	Menu includes recurring salad bars and fresh produce.
Preparation, Cutlery & Utensils	Paring knife	3.5-4 in	each	Essential	Fruit/vegetable prep	Yes	4	6	8	10	104	132	174	137	Fruit, garnish, and small produce tasks.
Preparation, Cutlery & Utensils	Salad spinner	5 gal commercial, manual	each	Suggested	Salad-bar prep	Yes	1	1	2	2	24	27	36	27	Supports recurring lettuce and herb preparation.
Preparation, Cutlery & Utensils	Spoodle	2 oz perforated	each	Suggested	Portioning	Yes	4	6	8	12	104	135	181	141	Drained vegetables and small portions.
Preparation, Cutlery & Utensils	Spoodle	4 oz solid	each	Suggested	Portioning	Yes	6	9	12	18	156	202	271	212	Common 1/2-cup sides and grains.
Preparation, Cutlery & Utensils	Spoodle	6 oz solid	each	Suggested	Portioning	Yes	6	9	12	18	156	202	271	212	Entrées and larger portions.
Preparation, Cutlery & Utensils	Stainless mixing bowl set	8, 13, 20 qt	sets	Essential	Cold assembly + mixing	Yes	2	3	4	6	52	68	91	71	Dressings, slaws, salads, and finishing mixes.
Preparation, Cutlery & Utensils	Stainless tongs	12 in	each	Essential	Assembly + service	Yes	12	18	24	36	311	403	542	423	Multiple menu components and serving lines require dedicated utensils.
Preparation, Cutlery & Utensils	Stainless tongs	16 in	each	Essential	Hot-pan handling	Yes	4	6	8	12	104	135	181	141	Hot products and deeper pans.
Preparation, Cutlery & Utensils	Utility / sandwich knife	6-7 in serrated	each	Suggested	Sandwich + baked item finishing	Yes	4	6	8	10	104	132	174	137	Sandwiches, wraps, pizza, and baked items.
Preparation, Cutlery & Utensils	Whisk	24 in heavy duty	each	Essential	Sauce + mix finishing	Yes	2	3	4	6	52	68	91	71	Finish sauces and mixes after retherm.
Kettle, Skillet & Hot Production	High-heat spatula	16-18 in	each	Essential	Hot-pan finishing	Yes	4	6	8	12	104	135	181	141	Stir, fold, and transfer hot products.
Storage, Containers & Transport	Food storage box	12 x 18 x 6 in with lid	each	Essential	Cold assembly + staging	Yes	6	8	12	16	150	188	251	194	Salad components, produce, and prepared foods.
Storage, Containers & Transport	Food storage box	18 x 26 x 6 in with lid	each	Essential	Bulk staging	Yes	4	6	8	12	104	135	181	141	Larger prepared foods and sheet-pan components.
Storage, Containers & Transport	Square food storage container	2 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	6	8	10	12	148	181	232	176	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 2 qt square container	each	Essential	Covered storage	Yes	6	8	10	12	148	181	232	176	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Square food storage container	4 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	6	8	10	12	148	181	232	176	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 4 qt square container	each	Essential	Covered storage	Yes	6	8	10	12	148	181	232	176	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Square food storage container	6 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	4	6	8	10	104	132	174	137	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 6 qt square container	each	Essential	Covered storage	Yes	4	6	8	10	104	132	174	137	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Square food storage container	8 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	4	6	8	10	104	132	174	137	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 8 qt square container	each	Essential	Covered storage	Yes	4	6	8	10	104	132	174	137	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Square food storage container	12 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	4	6	8	10	104	132	174	137	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 12 qt square container	each	Essential	Covered storage	Yes	4	6	8	10	104	132	174	137	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Square food storage container	18 qt, clear polycarbonate, NSF	each	Essential	Ingredient + component storage	Yes	2	3	4	6	52	68	91	71	Scaled set for sauces, dressings, toppings, produce, and leftovers.
Storage, Containers & Transport	Food storage container lid	Matching lid for 18 qt square container	each	Essential	Covered storage	Yes	2	3	4	6	52	68	91	71	One matching lid per container plus aggregate reserve.
Storage, Containers & Transport	Food-grade utility pail with lid	6 qt, graduated, white or clear, NSF	each	Essential	Ingredient + sanitation support	Yes	2	3	4	6	52	68	91	71	Dedicated food-use containers separate from sanitizer pails.
Storage, Containers & Transport	Graduated food-safe bucket	5 gal, with lid	each	Essential	Bulk transfer + staging	Yes	2	3	4	6	52	68	91	71	Receive or transfer bulk components safely.
Measurement, HACCP & Controls	Digital portion scale	30 lb x 0.1 oz, NSF	each	Essential	Portion control	Yes	1	2	2	3	29	40	52	42	At least one active scale; larger sites support parallel lines.
Measurement, HACCP & Controls	Digital probe thermometer	Thin-tip, waterproof	each	Essential	CCP verification	Yes	4	6	8	12	104	135	181	141	Dedicated probes for receiving, retherm, holding, and service.
Measurement, HACCP & Controls	Infrared thermometer	Commercial, -20 to 900 F	each	Suggested	Surface/receiving check	Yes	1	2	2	3	29	40	52	42	Rapid receiving and equipment surface verification.
Measurement, HACCP & Controls	Long-stem probe thermometer	12 in stem	each	Essential	Deep-pan CCP verification	Yes	2	3	4	6	52	68	91	71	Supports deep pans and bagged retherm product.
Measurement, HACCP & Controls	Probe thermometer holster	Washable belt or wall holster, compatible with selected thermometer	each	Suggested	Probe control	Yes	4	6	8	12	104	135	181	141	Keeps probes protected and assigned.
Measurement, HACCP & Controls	Probe wipes	70% isopropyl, foodservice	canisters	Essential	Probe sanitation	No	2	3	4	6	47	61	82	64	Opening stock; replenish as a consumable.
Measurement, HACCP & Controls	Thermometer calibration cup	Insulated calibration vessel with fill line and lid	each	Essential	Calibration	Yes	1	1	2	2	24	27	36	27	Supports routine ice-point calibration.
Measurement, HACCP & Controls	Waterproof digital timer	Commercial, multi-event or loud alarm	each	Essential	Retherm control	Yes	2	3	4	6	52	68	91	71	Supports parallel oven and holding cycles.
Packaging & Traceability	Color-coded tote label set	Washable magnetic / clip-on	sets	Essential	Receiving identification	Yes	2	3	4	6	52	68	91	71	Separates hot, cold, allergen, and return streams.
Packaging & Traceability	Date labels	Dissolvable or freezer-grade	rolls	Essential	FIFO + traceability	No	2	3	4	6	47	61	82	64	Opening consumable stock by site size.
Packaging & Traceability	Permanent marker	Industrial low-odor, black and assorted colors	boxes	Essential	Labeling	No	1	1	2	2	21	24	32	24	Opening stock for receiving and production records.
Packaging & Traceability	Removable ingredient / container labels	2 x 3 in, freezer-safe or dissolvable	rolls	Essential	Container identification	No	2	3	4	6	47	61	82	64	Opening consumable stock.
Packaging & Traceability	Safety utility knife	Retractable or concealed blade, food-plant appropriate	each	Essential	Receiving	Yes	2	3	4	6	52	68	91	71	Case opening; separate from cook-chill bag cutters.
Packaging & Traceability	Tape dispenser	Heavy duty	each	Essential	Receiving + return packout	Yes	1	1	2	2	24	27	36	27	Supports receiving and return packaging.
Packaging & Traceability	Utility scissors	8-10 in, stainless, commercial	each	Essential	Receiving + prep	Yes	2	3	4	6	52	68	91	71	Dedicated foodservice cutting tool.
Sanitation & Handwashing	Sanitizer pail	6 qt, color-coded and clearly labeled	each	Essential	Sanitation	Yes	4	6	8	12	104	135	181	141	One per active work zone and serving line.

Assumptions & Controls

SMW-01 \| Assumptions, Source & Control Rules
Use this sheet when changing quantities. The source package tied smallwares to installed RK equipment, the five-week menu concept, 14-cook planning basis, cook-chill/transport/rethermalization workflows, and an 86-school phased rollout.
Control Area	Current Baseline	Why It Matters	When to Recalculate	Primary Related File	Turnover Rule
RK staffing basis	14 production staff planning basis	High-use tools generally support one per cook or active station; specialty tools are shared.	Approved RK staffing/workflow changes	STAFF-01 / MENU-02	Revalidate affected categories; do not blindly scale every item by headcount.
Replacement reserve	10% on reusable high-use items, rounded up	Provides startup continuity for loss/breakage/removal from service.	Budget/policy change or post-opening experience	SMW-01 / SMW-02	Keep reserve controlled separately from school issue quantities.
FK rollout	86 schools across PI-Y1, PI-Y2, PII-Y1, PII-Y2	Phased quantities drive purchasing and kitting.	Approved PHASE-01 school/phase change	PHASE-01 / SMW-04	Recalculate affected phase quantities when schools/tier assignments change.
Meal tiers	S <=500; M 501-1,000; L 1,001-1,600; XL >1,600	Provides repeatable school package sizing.	Projected meal volume crosses tier threshold	PHASE-01 / MENU-02	Site conditions still override generic package assumptions.
Menu basis	Five-week menu with retherm, finishing, holding, cold assembly, produce prep, HACCP and portioning	Menu changes can add/remove tools, pan formats and packaging needs.	Approved menu/process change	MENU-01 through MENU-06	Review mapped process and equipment before changing quantities.
Equipment relationship	Smallwares mapped to RK equipment and FK operating processes	Manufacturer-specific accessories and pan/rack compatibility matter.	Equipment/model or site compatibility change	EQUIP-01 through EQUIP-04	Validate manufacturer-specific accessories before award.
Fixed equipment exclusion	Five FK equipment lines are controlled in EQUIP-04	Prevents duplicate purchase authorities.	EQUIP-04 change	EQUIP-04	Do not add those lines back into SMW purchasing totals.

Lists

Priority	Reserve Applies	Validation Status	Control	Value
Essential	Yes	Not Reviewed	Replacement Reserve Factor	10%
Suggested	No	Validated	Program FK Schools	86
		Needs Revision	Regional Kitchen Production Staff Planning Basis	14
		Vendor Validation Required
		Site Validation Required
		Superseded

File details come from the government source that posted it. Updated Sep 28, 2026.