Attachment 2 - Salient Characteristics.pdf
PDF 37 KB Posted
- Attached to
- DFAC - Kitchen Equipment Replacement
- Solicitation number
- FA441825Q0080
About this file
This document is a Requirements Statement for a DFAC (Dining Facility) Kitchen Equipment Replacement, specifically detailing specifications for a commercial flat top grill. The contractor must provide a new, not refurbished, flat top grill with precise operational and performance requirements, including a 36-50 inch stainless steel cooking surface, natural gas heat source with 120,000 BTU output, and 4 independent heating zone controls.
Key specifications include comprehensive warranty and support provisions, such as a minimum two-year bumper-to-bumper warranty, no-cost 24/7 technical phone support, and local technical service. Safety features are mandated, including a shunt trip trigger connection, flame failure shut-off, non-slip adjustable legs, and cool-touch knobs. The contractor is also required to provide start-up services, complete installation, and on-site operator training. The grill must have an integrated refrigerator base, temperature range of 200-500 degrees Fahrenheit, electronic or pilot ignition, and ensure even cooking across the entire surface.
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Other files
| File | Type | Posted |
|---|---|---|
| COMBO.pdf | ||
| Attachment 3 RFQ Fill-in Sheet.pdf | ||
| Attachment 1 - Provisions and Clauses.pdf |
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Text version
REQUIREMENTS FOR DFAC – Kitchen Equipment Replacement
The Contractor shall provide one (1) commercial Flat top grill that is new, not refurbished, meeting or exceeding the following minimum requirements.
1. Integration & Maintenance
Seamless integration into existing shop operations.
Minimal maintenance intervals.
2. Customer Support & Warranty
Local technical service and customer support.
Comprehensive bumper-to-bumper warranty covering all parts and labor for a minimum of two (2) years.
No-cost 24/7 phone technical support for the life of the machine.
3. Operational Capabilities
Cooking surface: Flat top griddle minimum of 36 inches width not to exceed 50 inches in width, stainless steel cooking surface.Not to exceed 55 inches in length
Depth: 24-48 inches cooking depth
Height: Standard commercial working height (34-36’’) adjustable legs required.
Heavy Duty stainless Steel welded frame, corrosion resist
Dip tray: full length, removable, and stainless steel.
Integrated refrigerator base/cooler preferred (minimum 2-door, stainless steel, NSF-certified).
4. Performance Specifications
The heat source should be natural gas, with a conversion kit included.
BTU Rating minimum of 120.000 BTU output.
Heating zones should have at least 4 independent controls.
Temperature ranges from 200-500 degrees fahrenheit with manual thermostat or manual control.
Electronic or pilot ignition system with safety shut off.
Must ensure even cooking across the entire surface.
5. Safety Features: Required
Shunt Trip Trigger Connection capability to integrate with facility electrical/gas shutoff system.
Flame Failure Shut off
Non-slip adjustable legs or casters with locking mechanism.
Cool-Touch knobs and handles
6. Installation & Training
Contractor shall provide start-up services, complete installation, and on-site operator training.
7. Warranty
Minimum two (2) years comprehensive warranty on the complete system, covering both parts and labor.
File details come from the government source that posted it. Updated .