4.03 Attachment 3 Performance Work Statement Updated v2.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. The electrical connections to existing equipment should be reused. In the event an electrical connection is damaged and/or needs replacing/upgrading, the vendor will provide completion of all connections necessary to make this equipment operational upon installation.

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 and other vendor personnel supporting this performance must have Naval base access.

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