QUESTIONS AND ANSWERS 2.pdf

QUESTIONS AND ANSWERS 2

1. Does the salad bar require a drop-in plate freezer?

Drop in plate chiller.

2. Where are the load centers to be located?

Outside of my knowledge, Getting with CE. Only preference is that is easy to access if work on equipment is needed.

3. Does a “deli refrigerator top” refer to a frigerated shelf OR a roll-in prep unit?

Roll-in. I think it’s line 024 in spec sheet

4. Where are utility outlets required on the line-up?

Near any standalone equipment or flat surface. More the better.

5. Do both griddles require a refrigerated base?

yes lines 019 / 020

6. Referencing the floor plan – the rectangular piece that is labeled by 4x20 amps…

With moving the dessert and freezer in the “U” area, that’s going to be a flat surface with power drops holes as we will use it odds and ends.

7. Regarding “pizza warmer area” is that to be a heated shelf? Single or double tier?

Since we have the room, I was thinking we can keep what we currently have and make it two heated singles side by side. Top and bottom heat.

8. Where will the load centers be located?

Please call out specific locations for each counter. Outside of my knowledge, Getting with

CE

9. What are the sizes (capacity) of the soup wells?

11 Qt

10. Are all the wells to quick switch hot/cold? Will they all need to be waterless as well?

Only ones that don’t need to be hot/cold is Salad bar. All dry wells.

11. Where are utensils to be stored?

Condiment counter

12. Where are plates and trays to be stored?

Plates on the dispenser. They will be at the end of the counters. Trays we want cubbies in the counter on customer side.

13. The piece specified “countertop space/or cart for plates and tray” – will this be countertop space OR do we need to build it with a cart leaving a gap between the counters?

So we would like the roll in dish dispenser line 032, then a floating shelf or if the depth is enough, counter space so we can fit to-go tray on it.

14. Need details on specs for “omlet bar” – is that a refrigerated prep unit rolled in?

roll-in, either line 023 or 025. I cant remember that size available. If both area can fit 48 inch we will go with that, if not biggest we can fit.

15. The current written specs (in the attachment breaking down line items) do not match the current floor plan at all. Will these revised/re-written to match? Example: Dessert bar is still called out as a counter “Approx. 108" L. X 55" W.”, while the floor plan has it integral to the “U” shaped main counter.

Yes line 005 should be just counter. As dessert is merged with 001. This was pointed out in question 6.

16. Where is the storage location for the unit being removed?

(loading dock of building 6132, there is a storage area off the dock

17. What are the exact dead times between meal service?

We are open for grab and go options between meals. Meal hours are 0600-0900/1030- 1330/1630-1830

18. What is the proposed date of substantial completion?

The quickest they can do it. We don’t want to have to wait for over 6 months if possible.

19. “The Contractor shall provide a layout plan that the longhorn dining facility management agrees on before construction can start” Is this referencing shop/submittal drawings for the equipment being replaced or CAD drawings for entire facility?

Anything so we can understand what items go where and how it will look.

20. Will the installation team be required to provide an on-site dumpster for the debris from install/removal?

yes

21. The normal hours of operation are stated with the notation that work may be performed out of those with prior agreement – considering the scope of the project has weekend work been pre-approved for this project?

As long as it doesn’t change cost, we have personnel here on the weekend. Hours for weekend is slightly less.

22. Has the total amperage load been calculated for the revised floor plan? Will the project require electrical upgrades? Have those been pre-approved?

Per contracting we were told no electrical work. Amperage was provided by CE based off of current draw.

23. Is the estimated 14 day to completion timeline a true timeline? It may take longer than 14 days if we have to work around the operation hours.

Timeframe was a estimate.

24. Based on the answers to all the questions, extra time to prepare this bid will be needed. Will you be extending the bid deadline?

No. Due to end of year timeline