Statement_of_work_1.DOCX

1. Soiled Dish table: Nichols Custom Stainless Model No. SDT‐G1181 The “L” shaped soiled dish table measures per field dimensions. The top is constructed of 14 gauge stainless steel with the portion against the wall formed into a 10" high x 2" wide backsplash. All the free edges are formed 3" high into a 1‐1/2" diameter with a 180 degree rolled rim. The base of the table is fully open and supported by 1‐5/8" O.D. x .065 thick stainless steel tubular legs fitted with stainless steel leg sockets and adjustable stainless steel bullet feet. The stainless steel cross rail measures 1‐1/4" O.D. x .065 thick and is continuously welded to the legs at approximately 10" of the finished floor. Table includes (1) provision for scrap master (scrap master supplied by others), (1) scrapping trough, and (1) double sided rack shelf.

2. Disposal System: Salvajor Model No. 300‐TVR with Gusher head assembly for TVL, TVR & S419 TroughVeyor, food waste conveying & disposing system with water recirculation, right‐hand operation, 3 HP disposer, with trough diffuser, salvage basin & silverware trap, stainless steel construction, with start/stop push button auto reversing control & safety line disconnect.

Power requirement: 208v/60/3‐ph, 12.7 amps

3. Conveyor Type Dishwasher: Hobart Model No. CLPS86EN‐EGR+BUILDUP Conveyor Dishwasher, energy recovery (DWER), (2) tank with a Power Scrapper, (342) racks/hour, insulated hinged doors, .39 gallon/rack, stainless steel enclosure panels, microprocessor controls with low temperature & dirty water indicators, 30 kW stainless booster, drain water tempering kit, ENERGY STAR® Power Requirements: CLPS86EN‐EGRELE0AX 208v/60/3‐ph, electric heat only

Additional required items:

CLPS86EN‐EGRHTE15K Electric tank heat 15kW wash/10kW rinse CLPS86EN‐EGRERH30K 30kW electric booster CLPS86EN‐EGRDIR0RL Right to left operation CLPS86EN‐EGRHGTSTD Standard height CLPS86EN‐EGRFETSTD Standard feet VNTHD/E‐DOM E‐series vent hood domestic (2 each) WS‐80 Water Softening System, 4,818 grains/lb. capacity, 14 gallons regeneration volume, & salt alarm, holds 2 bags of salt, pricing includes standard installation within 50 miles from the local Hobart service office during normal working hours, installation will include final hookups (within 5 feet) to existing utilities (NET)

Minimum Warranty: 1‐Year parts, labor & travel time during normal working hours

4. Clean Dish Table: Nichols Custom Stainless Model No. CDT‐G1181 Clean dish table measures per field dimensions. The top is constructed of 14 gauge stainless steel with the portion against the wall formed into a 10" high x 2" wide backsplash. All the free edges are formed 3" high into a 1‐1/2" diameter with a 180 degree rolled rim. The base of the table is fully open and supported by 1‐5/8" O.D. x .065 thick stainless steel tubular legs fitted with stainless steel leg sockets and adjustable stainless steel bullet feet. The stainless steel tubular under shelf is continuously welded to the legs at approximately 10" of the finished floor. End of table to be mitered to open walkway.

5. Installation: Complete all necessary work to remove the existing dish machine, boaster heater, water softener, disposal system, tabling and any other items necessary to prepare for new equipment installation. Move existing equipment to location specified by facility manager to remain government property.

Complete all necessary work to install all new equipment to utility connections within the dishwasher room. Uncrate, set in place, and assemble all equipment and tables. Weld and polish tables. Make all final utility connections as required for safe, effective operation of all equipment. Provide material and make any necessary modification or replace existing duct risers to adapt to new vent cowls. Weld and polish all duct work as required to meet code and present a professional finish. Complete any other work necessary for new equipment to function as designed. Start up and test for proper operation. Provide an initial operations demonstration and submit any necessary paperwork to begin the warranty coverage period for all equipment. Provide manuals and warranty information to the facility manager. All finalized equipment and installation must be safe to use in a commercial kitchen setting.

Supplier will be responsible for obtaining advance approval of installation dates. Equipment may be stored on site up to 72 hours prior to install. Supplier will retain ownership/responsibility for all equipment until installation is complete. Supplier will be responsible for unloading and moving equipment as necessary to complete installation.