Equipment Inventory_Nutritional Medicine.xlsx

This is an Equipment Inventory List for the Nutritional Medicine Flight dining facility at Wright-Patterson Air Force Base. The inventory contains approximately 100+ commercial food service equipment items valued at $745,914.47, including refrigeration units (reach-in refrigerators, freezers, and custom refrigerated stations from manufacturers such as True, Structural Concepts, and Traulsen), cooking equipment (ovens, ranges, griddles, and tilting skillets from Alto-Shaam, Cleveland, and Imperial), ice machines (Scotsman brand units), dishwashing systems (Hobart flight-type and door-type washers), hot food wells, and support equipment (garbage disposals, mixers, and vacuum sealers). Equipment specifications include manufacturer names, model numbers, serial numbers, and individual pricing for select items. This inventory list is incorporated into the Performance Work Statement and serves as the baseline equipment requiring preventive maintenance and repair services under the related solicitation HT940726QE002, a 100% Small Business Set-Aside for comprehensive preventive maintenance and on-call repair services during a 12-month base period (June 15, 2026 – June 14, 2027) with four optional 12-month renewal periods.

Quoters are required to base their proposals on this Equipment Inventory List and the provided Performance Work Statement, as site visits and facility walk-throughs are not permitted. Prospective contractors must acknowledge receipt of Amendment 0001 (which added this equipment list) in their final quote submission to the Contract Specialist, Regina Flowers, by the June 4, 2026 deadline. The Defense Health Agency, through the 88th Medical Group at Wright-Patterson AFB, seeks qualified contractors to provide all necessary personnel, materials, tools, and transportation for quarterly preventive maintenance and emergency repair services with a mandatory four-hour on-site response time. Contractors must hold current commercial equipment certifications and possess a minimum of five years of corporate experience in commercial kitchen equipment repair, with replacement parts required to meet ENERGY STAR or FEMP standards where practicable.