4.03 Attachment 3 Performance Work Statement.docx

DESCRIPTION OF REQUIREMENTS

CNAL FLAG MESS GALLEY EQUIPMENT UPGRADES

Commander, Naval Air Force Atlantic

1.0 ABBREVIATIONS

2.0 INTRODUCTION

· Removal and disposal of old equipment.

· Purchase & Installation of (One) Electric Restaurant Range, 36"

· Purchase & Installation of (One) Electric Broiler, 36”

· Purchase & Installation of (One) Electric Countertop Fryer

· Electrical upgrades are not anticipated at this time, however, if discovered that it is required, the electrical upgrades will be provided by AIRLANT via NAVFAC or an additional quote will be needed if a work permit for the vendor to complete the upgrade is approved.

To Include:

· New equipment must match the location’s current specifications: electrical, gas lines, plumbing/drains, and venting

· Installations completed during normal business hours. Monday – Friday; 8:00am – 5:00pm

· Receipt of equipment at local installer’s office or delivery to customer’s facility at a pre‐scheduled time

· Removal and disposal of existing equipment

· Uncrating and set‐in place in existing location on the ground level

· Final hook‐ups (within 5 feet) to existing utilities

· Validation equipment is working properly upon completion of installation

· Removal of packaging materials and rubbish

3.0 REQUIREMENTS

1. (One) RANGE, 36", 2 FRENCH HOT PLATES, 24" GRIDDLE

· Restaurant Range, Electric 36"

· (TWO) 91⁄2" round 2.0 kW French hotplates, infinite controls, (ONE) 24" wide, 7/8” thick griddle, polished steel plate, thermostatic controls, standard oversized oven, includes (ONE) rack, stainless steel front, sides, single‐deck high shelf & 6" legs

· One standard oversized oven, interior measures 261⁄2"w x 263⁄8"d x 14"h

· Exterior Dimensions: 34"d x 36"w x 58"h on 6" adjustable legs

· Thermostat adjusts from 200°F to 500°F

· 18" x 26" sheet pans fit side to side and front to back

· Requires 208, 240 or 480 volt, 1 or 3 phase power supply. (Ranges shipped in 3 phase and are field convertible to single phase)

· 480v cULus, UL EPH Classified, NSF, 480v/50‐60/3‐ph, 15.8kW, 22.4 amps, direct wire, standard

2. (One) 36" ELECTRIC BROILER

· Stainless steel front, top and sides.

· 4500 watt element with dual heat controls with improved temperature control (250°F-800°F at rack). - (2) 2250 watt heating elements for better cooking zone control.

· Cool-to-the-touch knob on lever provides positive positioning of the broiling carriage.

· Heavy-duty chrome plated broiling grid measures 271⁄2" w x 13"d.

· Removable full width spillage pan.

· 36" wide, dual temperature controls, six‐position adjustable grid, removable drip pan, stainless steel top, front &, sides

· 240v/3‐ph (Field convertible to 1‐ph)

· Exterior Dimensions: 36"w x 19"d x 175⁄8"h.

· CSA Design Certified. NSF Listed.

3. (One) ELECTRIC COUNTERTOP FRYER

· Fryer, electric, countertop

· (2) stainless steel frypots

· 15 lb. capacity per frypot

· Single basket per frypot

· Snap action thermostats with hi‐limit safety, separate on/off switch, heavy duty knobs

· Stainless steel exterior, 4" legs

· 208/240v/50/60/1‐ph, 8.6/11.5 kW, 41.5/47.9 amps, standard

· cULus, UL EPH Classified

4.0 DELIVERY LOCATION

Location: Commander, Naval Air Force Atlantic

4.1 DELIVERY ADDRESS:

Naval Support Activity Hampton Roads 1562 Mitscher Ave., Suite 300 Norfolk, Virginia 23551

4.2 SPECIAL DELIVERY INSTRUCTIONS

The POC for receipt of delivery, inspection and acceptance will be:

LT Julia “BOB” Datko Protocol Officer Flag Mess DIVO Commander, Naval Air Force Atlantic 1562 Mitscher Ave, Suite 300 Norfolk, VA 23551 Office: (757) 836-3548 Work Cell: (757) 289-5764 Email: julia.m.datko.mil@us.navy.mil

Carbon Copy (cc) POC-Alizabeth Lee (alizabeth.j.lee.civ@us.navy.mil) on all correspondence.

4.3 SECURITY REQUIREMENTS

1. Delivery driver must have base access.

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