List of Technical Exhibits.pdf

PDF 745 KB Posted Sep 18, 2026

Attached to: Cleaning of Food Service Exhaust Fans and Ducts for Dining Facilities in USAG Yongsan-Casey.
Solicitation number: W90VN827RA001
Issued by: Department of the Army Materiel Command Army Contracting Command

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Written by GovTribe AI · Sep 18, 2026

Summary of Technical Exhibits for Kitchen Exhaust System Cleaning Services

This document contains four technical exhibits (TEs) supporting a solicitation for comprehensive kitchen exhaust system cleaning services at USAG Yongsan-Casey in South Korea. The contractor must provide monthly cleaning of hoods, ducts, and rooftop exhaust fans across 33 dining facilities, covering approximately 26,212 square feet annually (310,544 square feet total yearly). One facility (Koryosan S-3021 DFAC) requires semi-annual cleaning instead of monthly service. The primary objective is to mitigate fire hazards from accumulated grease in compliance with Army Regulation 420-1, paragraph 23-60 and NFPA Standard 96.

The contractor must submit detailed monthly cleaning schedules one week prior to work commencement, coordinate all service times with building managers, and employ approved chemical and physical cleaning methods including steam cleaning or high-pressure washing. All proposed cleaning chemicals require Material Safety Data Sheet (MSDS) submission within five working days of contract award for DPW Environmental Division approval. The contractor is responsible for protecting kitchen surfaces, removing all debris and waste off-base, and disposing of liquid waste containing grease, sludge, and detergent at approved off-post sites in compliance with Republic of Korea environmental laws. Within five working days of completion, the contractor must submit written inspection reports including before/after photographs and signatures from building managers and the Fire Department. Safety requirements include wearing anti-contamination clothing, protecting fire alarm systems, avoiding flammable solvents, turning off electrical switches before cleaning, and notifying the COR and Fire Department prior to work initiation. The prime contractor must demonstrate a minimum of two years' experience in food duct cleaning within the last five years and maintain valid ROK business registration, hygiene management permission license, and annual hygiene training certification. A qualified Project Manager with an associate or bachelor's degree and two years of project management experience on similar contracts, plus an Electrical Industrial Engineer with one year of relevant experience, must be assigned to the contract.

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Other files

File	Type	Posted
Solicitation Amendment W90VN827RA0010002 SF 30.pdf	PDF	Oct 16, 2026
Questions and Answer W90VN827RA001.docx	DOCX document	Oct 13, 2026
Solicitation Amendment W90VN827RA0010001 SF 30.pdf	PDF	Oct 13, 2026
PWS (Revised).pdf	PDF	Oct 13, 2026
List of Technical Exhibits (Revised).pdf	PDF	Oct 13, 2026
PWS.pdf	PDF	Sep 18, 2026
SolicitationW90VN827RA001.pdf	PDF	Sep 18, 2026

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*8.0 List of Technical Exhibits (TEs)

TE# Description Page #

TE-01 Specific Tasks 2-3 TE-02 List of Dining Facilities and Map 4-5 TE-03 Deliverables 6-7 TE-04 Contractor Qualifications 8-9

TE- 01 Specific Tasks

1.1 Basic Service. The Contractor shall provide comprehensive cleaning services for kitchen ex-haust systems, including hoods, ducts, and rooftop exhaust fans, at designated facilities within USAG Yongsan-Casey. The primary objective is to mitigate fire hazards caused by accumulated grease, in accordance with (IAW) Army Regulation (AR) 420-1, paragraph 23-60 and National Fire Protection Association (NFPA) Standard 96.

1.2 Scheduling.

1.2.1 Schedule Submission: At least one (1) week prior to the start of each month's work, the Contractor shall submit a detailed cleaning schedule (dates/times per building) to the COR for ap-proval.

1.2.2 Coordination and Adherence: All service times must be coordinated with building managers to prevent operational interruptions. The approved schedule may not be changed without prior written approval from the COR.

1.2.3 Service Frequency: Cleaning shall be performed monthly as specified in Technical Exhibit

(TE)-02.

1.3 Cleaning Procedures.

1.3.1 Area Protection: Prior to commencing work, the Contractor shall protect all kitchen surfaces and equipment with appropriate coverings (e.g., heavy-duty vinyl sheeting) to prevent contamina-tion from debris and cleaning agents. All coverings must be removed upon completion.

1.3.2 Cleaning Method: The Contractor shall clean the entire kitchen exhaust system using a combination of approved chemical and physical methods. Permissible techniques include steam cleaning, high-pressure washing, or other commercially accepted mechanical methods.

1.3.3 System Integrity: Any system components requiring disassembly for effective cleaning must be properly reassembled, and the entire system shall be returned to a fully operational state upon completion of the service.

1.3.4 Rinsing: Following any chemical application, all surfaces must be thoroughly rinsed with clean water to ensure the complete removal of all residual cleaning agents.

1.3.5 Site Cleanliness: The service area must be maintained in a clean and orderly condition.

Upon completion, the Contractor is responsible for removing all solid waste, used materials, and debris from the site.

1.4 Environmental Requirements

1.4.1 Approved Chemicals: The Contractor shall use only detergents and chemicals that have been approved by the DPW Environmental Division.

1.4.2 MSDS Submission: Within five (5) working days of contract award, the Contractor shall submit the Material Safety Data Sheet (MSDS) for all proposed cleaning chemicals to the COR for review and approval by the DPW Environmental Division.

1.5 Safety Concern.

1.5.1 The contractor shall wear anti-contamination clothing and protective mask during working.

1.5.2 The cleaning chemical shall not be affected to the fire alarm system, especially fusible links or detection devices.

1.5.3 The flammable solvents or other flammable cleaning aids shall not be used.

1.5.4 The electrical switches shall be turned off before the cleaning is started to prevent accident.

Once the cleaning is completed, the switches shall be turned on.

1.5.5 The contractor shall be educated of fire alarm system not to make interruption to fire alarm system. For the damage of fire alarm system made by contractor, the repair and payment are re-sponsibility of the contractor.

1.5.5.1 The contractor shall notify the COR and Fire Department of the start of the cleaning prior to implementation and receive inspection of Fire Department after the completion of cleaning. The confirmation sign of Fire Department shall be made on inspection report.

1.6 Disposal.

1.6.1 The contractor shall dispose all used material to off-base site without additional payment.

The contractor is responsible to remove the waste immediately after the waste is placed or loaded in contractor’s vehicles. The U.S Government will not be responsible for the disposed items outside of USAG Yongsan-Casey.

1.6.2 The liquid waste and used water contaminated with grease, sludge and cleaning detergent shall be collected, transported and disposed of at the off-post disposal site IAW ROK Environ-mental Laws and Regulations.

1.7 Inspection Report. The Contractor shall prepare and submit a written inspection report within five (5)working days after cleaning is completed. The inspection report shall contain at a mini-mum, but not limited:

- Work start and completion date/time with building number

- Picture of whole exhaust system cleaned including ventilation fans of the roof (before/after)

- The signature of building manager and Fire Department

1 Casey S-650 Golf Club 556 12 6,672 1 14:30

2 Casey S-3008 Exchange Main Store 2,298 12 27,576 5 5:30

3 Casey S-533 Club 1,329 12 15,948 1 8:00

4 Casey S-33 DFAC 2,008 12 24,096 5 13:00

5 Casey S-39 Snack Bar 426 12 5,112 2 10:00

6 Casey S-747 DFAC 1,675 12 20,100 5 13:00

7 Casey S-1950 Burger King 460 12 5,520 1 15:00

8 Casey S-2151 DFAC 2,090 12 25,080 4 13:00

9 Casey S-2419 BBQ 509 12 6,108 2 6:00

10 Casey S-2540 Club 730 12 8,760 1 8:00

11 Casey S-3018 Popeye 315 12 3,780 1 8:30

12 Casey S-2648 USO 242 12 2,904 1 10:30

13 Casey S-3014 Bowling Center 457 12 5,484 2 7:30

14 Casey S-3025 Bakery Shop 324 12 3,888 2 9:30

15 Casey S-34 Katusa Snack Bar 143 12 1,716 1 6:00

16 Casey S-732 Katusa Snack Bar 226 12 2,712 1 6:00

17 Casey S-1167 Katusa Snack Bar 120 12 1,440 1 6:00

18 Casey S-2033 Katusa Snack Bar 154 12 1,848 1 8:00

19 Hovey S-3809 Katusa Snack Bar 154 12 1,848 1 16:00

20 Hovey S-3816 Panda Kitchen 438 12 5,256 2 6:00

21 Hovey S-3820 Snack Bar 348 12 4,176 2 15:30

22 Hovey S-3823 Bowling Center 232 12 2,784 1 7:30

23 Hovey S-3974 Club 1,027 12 12,324 1 11:30

24 Hovey S-4158 DFAC 2,688 12 32,256 7 13:00

25 Bonifas S-24 Club 1,205 12 14,460 2 14:30

26 Swiss/Swede S-25 DFAC 1,070 12 12,840 2 13:00

27 Warrior Base S-206 DFAC 1,877 12 22,524 4 10:30

28 Warrior Base S-268 Panda Kitchen 102 12 1,224 2 11:00

29 Rodriguez range S-1243 Snack Bar 490 12 5,880 2 7:00

30 Rodriguez range S-1251 DFAC 912 12 10,944 3 8:00

31 Rodriguez range S-1256 DFAC 912 12 10,944 3 9:00

32 Rodriguez range S-1433 Snack Bar 295 12 3,540 1 6:00

33 Koryosan S-3021 DFAC 400 2 800 9:00

TOTAL (SF): 26,212 310,544

TE-02 List of Dinging Facilities

Monthly

Semi-annually

Monthly

Cleaning

Time

Monthly

No. Location

BLDG

No.

Facility

Area of Hood and Duct

Cleaning (SF)

Frequency Yearly

Total SF

Number of

Exhaust Fan

TE-02 Map

TE-03 Deliverables

DELIVERABLE FREQUENCY

# OF COP-

IES

MEDIUM/FOR-

MAT

DISTRI-

BUTION

#01.

PWS, Para 2.1.6.1.

Accident Requiring Emergency Medical Treatment

Immediate. Not later than two (2) hours after the incident

N/A Email or tele-phone

COR

#02 PWS, Para 2.5.2.1.

iWATCH Training

Not later than thirty (30) calendar days of contract award

1 Electronic Copy

.pdf with CM's signature

COR

#03.

PWS, Para 2.5.2.2.

AT Level I Training

Within thirty (30) calen-dar days after the con-tract start date

1 Electronic Copy pdf with CM's signature

COR

#04 PWS, Para 2.5.2.3.

OPSEC Training

Not later than thirty (30) calendar days of contract award

1 Electronic Copy

.pdf with CM's signature

COR

#05 PWS Para 2.5.3.1.

Safety Plan

Initial: within ten (10) cal-endar days of com-mencement of work

Updates: five (5) calen-dar days prior to effective days of change

1 Electronic Copy

One MS Word

One pdf with CM's signature

COR

#06 PWS Para 2.5.5.3.

Safety Data Sheets (SDS) for approval on all materials

Five (5) days before de-livery of the material

1 Electronic Copy of each sheet

.pdf See FAR 52.223-3 Haz-ardous Material Identification and Material Safety Data

COR

#07.

PWS, Para 3.3.

Quality Control Plan

Initial: within thirty (30) calendar days of contract award

Updates: five (5) calen-dar days prior to imple-mentation

2 Electronic Copies

One MS Word

One pdf with KO's signature

COR &

#08 PWS, Para 7.1.1.25.

Damage Report

Within Seven (7) calen-dar days following the damage

1 Electronic Copy

.pdf with digital signature

COR

#09

PWS, TE- 01

Specific Tasks Para 1.2 Monthly Cleaning Schedule one (1) week prior to the start of each month's work.

1 Electronic Copy

One MS Excel COR

TE-04 Contractor Qualifications

Contractor Qualification:

The prime contractor shall have a minimum of two (2) years of experience within the last five (5) years from the solicitation closing date for food duct cleaning service or related lines of business. The experi-ence of a subcontractor cannot be substituted for the prime contractor's experience. The offeror shall provide evidence of prior experience in the following format:

- Title of the contract/Project

- A brief description of work completed

- Length of contract/Project (year/month/date – year/month/date)

- Amount of Contract in KW

- Complete name and phone number of points of contact at Client Organization

The Contractor shall possess the required business registration (사업자 등록증), valid Hygiene manage-ment permission license under Management of Public Health Act (공중위생영업 중 위생관리용역업 신고증) issued by the Republic of Korea (ROK) Government , and a valid Annual Hygiene Training Certificate (위생교육필증) issued by Korean Facility Hygiene Management Association (CY 2026) (한국건물위생관리협회) to provide Food service exhaust fans and ducts cleaning services. These licens-ing and certification shall maintain throughout the life of contract, and a copy of it shall be submitted to the Contracting Officer as a part of technical proposal.

Contractor Employees.

Key Personnel.

Project Manager (CM):

The Contractor shall provide a qualified Project Manager (PM) who will be responsible for the overall performance of the work. The PM must be authorized to make on-site decisions on behalf of the Con-tractor regarding all contract matters.

Education: An associate degree or bachelor’s degree from an accredited college or university.

Special Qualifications: N/A.

Experience: A minimum of two (2) years of project management experience within the last five (5) years on contracts for cleaning food service exhaust systems (hoods, fans, and ducts). The proposed PM must be a current employee of the offeror's company at the time of bid submission.

Certifications: N/A

Electrical Industrial Engineer:

Education: Graduated from a related 2 or 4 year college program.(e.g., Electrical engineering).

Special Qualifications: N/A.

Experience: At least one (1) year of experience within the last five (5) years from the solicitation closing date as the Labor on Cleaning of Food Service Exhaust Fans and Ducts for Dining Facilities contract.

Certifications: Related certification of Electrical Industrial Engineer.

File details come from the government source that posted it. Updated Sep 18, 2026.