FY26 Combination Oven-Steamer Scope of Work B-50814~1.docx
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- Contract number
- 26-444DHS-DEVDI-P-92061
- Issued by
- Illinois
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FY26 Combination Oven-Steamer Scope of Work Summary
This document is a Scope of Work for a combination oven-steamer equipment procurement, identified as contract B-50814, for fiscal year 2026. The procurement involves a state or local government entity seeking to establish requirements and specifications for the acquisition of this specialized foodservice equipment. The document outlines the technical requirements, performance standards, and delivery expectations that potential vendors must meet to be considered for contract award.
The scope of work details the functional specifications for a commercial-grade combination oven-steamer unit, including required capacity, cooking capabilities, control systems, and safety features necessary for institutional foodservice operations. The document establishes the technical baseline and acceptance criteria that any awarded vendor's equipment must satisfy, ensuring the procured unit meets the operational needs of the requesting agency. Specific pricing, contract amounts, option periods, and set-aside provisions would be addressed in the associated contract award documents rather than within this scope of work document.
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Other files
| File | Type | Posted |
|---|---|---|
| Illinois Standard Terms and Conditions v.23.2~33.pdf | ||
| Standard Illinois Certifications v26-2~4.pdf |
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SCOPE OF WORK
FY26 Combination Oven-Steamer for the Elisabeth Ludeman Center BidBuy Bid # B-50814
1. DESCRIPTION OF SUPPLIES AND SERVICES
1.1. SUPPLIES AND/OR SERVICES REQUIRED:
The Contractor shall provide Combination Oven-Steamer and Installation Services for Elisabeth Ludeman Center, 114 N. Orchard Drive, Park Forest, IL 60466.
1.1.1. The Contractor shall provide a Combination Oven-Steamer that meets or exceeds the following specifications:
1.1.1.1 Unit Dimensions:
1.1. Width – 53.83”
1.2. Depth – 44.34”
1.3. Height – 78.43”
1.1.1.2 Electrical requirements:
1.1. 120 volts
1.2. 22.5 amps
1.3. 60 Hz
1.4. Single phase
1.1.1.3 Gas connection:
1.1. 1” NPT
1.2. 265,500 BTU
1.1.1.4 Water connections:
1.1. Dynamic Pressure - 35 – 60 PSI
1.2. Water inlets: 3/4” GHT-F
1.1.1.5 High efficiency, power burner heating system.
1.1.1.6 Fully insulated cooking compartment.
1.1.1.7 Polished cooking compartment with coved corners.
1.1.1.8 Minimum of ten (10) 26” x 20” wire shelves
1.1.1.9 Hinged fan guard and hinged removable pan racks.
1.1.1.10 Minimum of two (w) speed auto reversing convection fans for even heat distribution.
1.1.1.11 Door latch with safety vent position.
1.1.1.12 Vented, double glass door with integrated doorstop.
1.1.1.13 Trolley with self-draining condensate drop tray.
1.1.1.14 Press-fit door seal.
1.1.1.15 Oven light with shock resistant safety glass.
1.1.1.16 Multipoint core temperature probe.
1.1.1.17 Digital controls for temperature, time, and core probe settings.
1.1.1.18 Self-diagnostic system with full text message display.
1.1.1.19 Menu icons with bright graphics display.
1.1.1.20 Selector dial.
1.1.1.21 Memory module for saving unit settings and recipes.
1.1.1.22 Smooth action hand shower for compartment cleaning.
1.1.1.23 Injection system for steam.
1.1.2. Vendor to provide installation services.
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