OneTimePurchaseRFQCookware.docx

REQUEST FOR QUOTATION

LSH1600000005 Food Service Cookware

SPECIFICATIONS

1. PURPOSE AND SCOPE: The West Virginia Department of Health and Human Services, Bureau for Behavioral Health and Health Facilities is soliciting bids on behalf of Lakin Hospital to establish a contract for the one time purchase of food service cookware.

2. DEFINITIONS: The terms listed below shall have the meanings assigned to them below. Additional definitions can be found in section 2 of the General Terms and Conditions.

2.1 “Contract Item” means food service cookware as more fully described by these specifications.

2.2 “Pricing Page” means the pages, contained in wvOASIS or attached as Exhibit A, upon which Vendor should list its proposed price for the Contract Items.

2.3 “Solicitation” means the official notice of an opportunity to supply the State with goods or services.

3. GENERAL REQUIREMENTS:

3.1 Mandatory Contract Item Requirements: Contract Item must meet or exceed the mandatory requirements listed below. Quantities of items needed will be listed on the Pricing Page. All items must be dishwasher safe.

3.1.1 Hubert #62060 Stock Pot or equal

3.1.1.1 Pot must be stainless steel.

3.1.1.2 Pot must hold between 15 to 20 quarts of liquid.

3.1.1.3 Pot must have hollow stay cool handles.

3.1.2 Hubert #92938 Stock Pot Stainless Steel Lid or equal

3.1.2.1 Lid must fit Stock Pot in section 3.1.1

3.1.3 Hubert #81666 ModPan for Food Storage w/Lid or equal

3.1.3.1 Pan must be translucent plastic.

3.1.3.2 Pan must be 2 to 3 quarts in size.

3.1.3.3 Pan must have temperature range from 10 degrees F to 204 degrees F.

3.1.3.4 Pan must be microwaveable.

3.1.3.5 Pan must have recessed lid for easy stacking.

3.1.4 Hubert #98612 Vollrath Saute Pan or equal

3.1.4.1 Pan must be stainless steel.

3.1.4.2 Pan must be between 4 to 6 quarts.

3.1.4.3 Pan must have hollow stay cool handles.

3.1.4.4 Pan must have rounded lip for easy pouring.

3.1.5 Hubert #85201 Frying Pan or equal

3.1.5.1 Pan must be stainless steel.

3.1.5.2 Pan must be between 8 to 10 inches in diameter.

3.1.5.3 Pan must have non-stick coating.

3.1.5.4 Pan must have hollow stay cool handles.

3.1.6 Hubert #43366 Frying Pan or equal

3.1.6.1 Pan must be stainless steel.

3.1.6.2 Pan must be between 10 to 12 inches in diameter.

3.1.6.3 Pan must have non-stick coating.

3.1.6.4 Pan must have helper handle for safe lifting.

3.1.7 Hubert #95257 Cupcake Muffin Pan or equal

3.1.7.1 Pan must be aluminized steel.

3.1.7.2 Pan must have between 3 to 4 ounce capacity .

3.1.7.3 Pan must have silicone glaze for durability.

3.1.7.4 Pan must have between 32 to 36 available baking spots.

3.1.8 Hubert #38209 Color Coded Cutting Boards or equal

3.1.8.1 Boards must be durable co-polymer.

3.1.8.2 Boards must be between 12” LX18”WX1/2”D to 14”LX20”WX1/2”D.

3.1.8.3 Boards must have anti slip grips for safe cutting surface.

3.1.8.4 Boards must be a six (6) board set.

3.1.9 Hubert #14639 Serving Tongs or equal

3.1.9.1 Tongs must be made of Polycarbonate.

3.1.9.2 Tongs must be between 6 to 8 inches in length.

3.1.9.3 Tongs must have scalloped edges for good grip.

3.1.10 Hubert #64420 Serving Tongs or equal

3.1.10.1 Tongs must be made of Polycarbonate.

3.1.10.2 Tongs must be between 8 to 10 inches in length.

3.1.10.3 Tongs must have scalloped edges for good grip.

3.1.11 Hubert #80083 Saddle Bag Dispenser or equal

3.1.11.1 Dispenser must have A frame design.

3.1.11.2 Dispenser must be made of powdered coated wire.

3.1.11.3 Dispenser must measure 6”X6 ¾” x11 ¾”

3.1.11.4 Dispenser must hold between 50 to 200 bags at one time.

3.1.12 Hubert #73845 Measuring Cup or equal

3.1.12.1 Cup must measure up to 2 quarts.

3.1.12.2 Cup must be made of clear plastic for easy reading of quantities.

3.1.12.3 Cup must have temperature range of -40 degrees to 212 degrees F.

3.1.13 Hubert #16152 Measure Miser Spoon or equal

3.1.13.1 Spoon must have between a 10 to 12 inch handle.

3.1.13.2 Spoon must have 2 ounce volume capacity.

3.1.13.3 Spoon must be made of plastic.

3.1.13.4 Spoon must be solid and red in color.

3.1.14 Hubert #56150 Measure Miser Spoon or equal

3.1.14.1 Spoon must have between a 10 to 12 inch handle.

3.1.14.2 Spoon must have 3 ounce volume capacity.

3.1.14.3 Spoon must be made of plastic.

3.1.14.4 Spoon must be solid and white in color.

3.1.15 Hubert #72262 Measure Miser Spoon or equal

3.1.15.1 Spoon must have between a 10 to 12 inch handle.

3.1.15.2 Spoon must have 4 ounce volume capacity.

3.1.15.3 Spoon must be made of plastic.

3.1.15.4 Spoon must be solid and green in color.

3.1.16 Hubert #74729 Measure Miser Spoon or equal

3.1.16.1 Spoon must have between a 10 to 12 inch handle.

3.1.16.2 Spoon must have 6 ounce volume capacity.

3.1.16.3 Spoon must be made of plastic.

3.1.16.4 Spoon must be solid and black in color.

3.1.17 Hubert #17512 Measure Miser Spoon or equal

3.1.17.1 Spoon must have between a 10 to 12 inch handle.

3.1.17.2 Spoon must have 2 ounce volume capacity.

3.1.17.3 Spoon must be made of plastic.

3.1.17.4 Spoon must be perforated and red in color.

3.1.18 Hubert #64614 Measure Miser Spoon or equal

3.1.18.1 Spoon must have between a 10 to 12 inch handle.

3.1.18.2 Spoon must have a 3 ounce volume capacity.

3.1.18.3 Spoon must be made of plastic.

3.1.18.4 Spoon must be perforated and white in color.

3.1.19 Hubert #73622 Measure Miser Spoon or equal

3.1.19.1 Spoon must have between a 10 to 12 inch handle.

3.1.19.2 Spoon must have a 4 ounce volume capacity.

3.1.19.3 Spoon must be made of plastic.

3.1.19.4 Spoon must be perforated and be green in color.

3.1.20 Hubert #90508 Vollrath Super Pan or equal

3.1.20.1 Pan must be stainless steel.

3.1.20.2 Pan must be full size and between 2 to 3 inches deep.

3.1.20.3 Pan must have angled edges for easier lifting from the well.

3.1.21 Hubert #93148 Vollrath Super Pan or equal

3.1.21.1 Pan must be stainless steel.

3.1.21.2 Pan must be full size and between 3 to 4 inches deep.

3.1.21.3 Pan must have angled edges for easier lifting from the well.

3.1.22 Hubert #44229 Vollrath Super Pan or equal

3.1.22.1 Pan must be stainless steel.

3.1.22.2 Pan must be full size and between 1 to 2 inches deep.

3.1.22.3 Pan must have angled edges for easier lifting from the well.

3.1.23 Hubert #40253 Vollrath Super Pan or equal

3.1.23.1 Pan must be stainless steel.

3.1.23.2 Pan must be full size and between 6 to 8 inches deep.

3.1.23.3 Pan must have flattened edges and coved reinforced corners.

3.1.24 Hubert #24680 Vollrath Super Pan or equal

3.1.24.1 Pan must be stainless steel.

3.1.24.2 Pan must be ¼ size and between 6 to 8 inches deep.

3.1.24.3 Pan must have angles edges for easier lifting from the well.

3.1.25 Hubert #63744 Vollrath Super Pan or equal

3.1.25.1 Pan must be stainless steel.

3.1.25.2 Pan must be 1/6 size and between 6 to 8 inches deep.

3.1.25.3 Pan must have extended edges for easy lifting.

3.1.26 Hubert #65025 Vollrath Super Pan or equal

3.1.26.1 Pan must be stainless steel.

3.1.26.2 Pan must be 2/3 size and between 6 to 8 inches deep.

3.1.26.3 Pan must have flattener edges and reinforced corners.

3.1.27 Hubert #33625 Vollrath Super Pan Cover or equal

3.1.27.1 Cover must be 18/8 stainless steel.

3.1.27.2 Cover must be full size.

3.1.27.3 Cover must be compatible with full size steamtable pans.

3.1.28 Hubert #92858 Vollrath Super Pan Slotted Full Size Cover or equal

3.1.28.1 Cover must be 18/8 stainless steel.

3.1.28.2 Cover must be slotted and full size.

3.1.28.3 Cover must be compatible with full size steamtable pans.

3.1.29 Hubert #72267 Vollrath Super Pan Slotted 1/3 Size Cover or equal

3.1.29.1 Cover must be 18/8 stainless steel.

3.1.29.2 Cover must be slotted and 1/3 size.

3.1.29.3 Cover must be compatible with 1/3 size steamtable pans.

3.1.30 Hubert #85135 Knife Holder with Back or equal

3.1.30.1 Holder must be stainless steel.

3.1.30.2 Holder must be able to hold at least 5 chefs knives, 4 smaller knives, 1 cleaver, and 2 steels.

3.1.30.3 Holder must meet the National Sanitation Foundation

Standards for sanitation.

3.1.30.4 Holder must be able to be mounted on a wall or on a table countertop.

3.1.31 Hubert #84458 Vollrath Super Pan Removable Strainer or equal

3.1.31.1 Strainer must be stainless steel.

3.1.31.2 Strainer must be one half size.

3.1.31.3 Strainer must be perforated for draining.

3.1.32 Hubert #11859 Vollrath Super Pan Inserts or equal

3.1.32.1 Insert must be stainless steel.

3.1.32.2 Insert must be 1/3 size.

3.1.32.3 Insert must have finger holes for easy removal.

3.1.33 Hubert #38938 Slotted Spoon or equal

3.1.33.1 Spoon must be resin coated to be heat resistant to 550 degrees F.

3.1.33.2 Spoon must be slotted and have between a 10 to 12 inch handle.

3.1.34 Hubert #42068 Serving Fork or equal

3.1.34.1 Fork must be resin coated to be heat resistant to 550 degrees F.

3.1.34.1 Fork must have between a 10 to12 inch handle.

3.1.35 Hubert #98778 Icing Spreader or equal

3.1.35.1 Spreader must have stainless steel blade.

3.1.35.2 Spreader must have at least a 4.5” handle.

3.1.36 Hubert #55790 Vollrath Colander or equal

3.1.36.1 Colander must be stainless steel.

3.1.36.2 Colander must be able to hold between 14 to 16 quarts.

3.1.37 Hubert #14345 Bench Scraper or equal

3.1.37.1 Scraper blade must be made of stainless steel.

3.1.37.2 Scraper handle must be made of plastic

3.1.37.3 Scraper must be at least 3.5”WX6”L.

3.1.38 Hubert #75161Heavy Duty Mixing Bowl or equal

3.1.38.1 Bowl must be stainless steel.

3.1.38.2 Bowl must hold between 18 to 20 quarts.

3.1.38.3 Bowl must have top diameter between 18 to 20 inches.

3.1.39 Hubert #83777 Heavy Duty Mixing Bowl or equal

3.1.39.1 Bowl must be stainless steel.

3.1.39.2 Bowl must hold between 10 and 12 quarts.

3.1.39.3 Bowl must have top diameter between 14 to 16 inches.

3.1.40 Hubert #51203 Heavy Duty Mixing Bowl or equal

3.1.40.1 Bowls must be stainless steel.

3.1.40.2 Bowls must hold between 3 to 4 quarts.

3.1.40.3 Bowl must have top diameter between 10 to 12 inches.

3.1.41 Hubert #93766 Heavy Duty Open Bead Baking Sheet or equal

3.1.41.1 Sheet must be stainless steel.

3.1.41.2 Sheet must be full size of 26”Lx18”W and between 18 to 20 gauge.

3.1.42 Hubert #94791 Heavy Duty Open Bead Baking Sheet or equal

3.1.42.1 Sheet must be stainless steel.

3.1.42.2 Sheet must be half size of 18”LX13”W and between 20 to22 gauge.

3.1.43 Hubert #46850 Sheet Pan Cover or equal

3.1.43.1 Sheet must be half size or 18”LX13”W.

3.1.43.2 Sheet must be made of Polypropylene.

3.1.44 Hubert #18262 Fiberglass Tray or equal

3.1.44.1 Tray must be 26”L x 18”W X 1”H

3.1.45 Cook’s Direct #M22608 Mercer Culinary 8” Chef’s Knife or equal

3.1.45.1 Knife must have stainless steel blade.

3.1.45.2 Knife must have polypropylene handle.

3.1.46 Cook’s Direct #M22610 Mercer Culinary 10” Chef’s Knife or equal

3.1.46.1 Knife must have stainless steel blade.

3.1.46.2 Knife must have polypropylene handle.

3.1.47 Cook’s Direct #M23930 Mercer 3” Millenia Primary4 Paring Knife or equal

3.1.47.1 Knife must have stainless steel blade.

3.1.47.2 Knife must have polypropylene handle.

3.1.48 Hubert #64800 Vollrath Super Pan or equal

3.1.48.1 Pan must be stainless steel.

3.1.48.2 Pan must be 1/3 size and between 6 to 8 inches deep.

3.1.49.3 Pan must have flat rims and coved corners.

3.1.49 Hubert #32265 Vollrath Super Pan Slotted Half Size Cover or equal

3.1.49.1 Pan cover must be stainless steel.

3.1.49.2 Pan cover must be slotted and half size.

3.1.49.3 Pan cover must be compatible with half size steamtable pans.

3.1.50 San Jamar Modpans for Food Storage w/Lid or equal

3.1.50.1 Pan must be translucent plastic.

3.1.50.2 Pan must have between 8 to 10 quart capacity.

3.1.50.3 Pan must have temperature range from 10 degrees F to 204 degrees F.

3.1.50.4 Pan must be microwaveable.

3.1.50.5 Pan must have recessed lid for easy stacking.

4. CONTRACT AWARD:

4.1 Contract Award: The Contract is intended to provide Agencies with a purchase price for the Contract Items. The Contract shall be awarded to the Vendor that provides the Contract Items meeting the required specifications for the lowest overall grand total cost as shown on the Pricing Pages.

4.2 Pricing Page: Vendor should complete the Pricing Page by unit price times quantity needed for total price and then add total prices for grand total. Vendor should complete the Pricing Page in full as failure to complete the Pricing Page in its entirety may result in Vendor’s bid being disqualified.

Vendor should type or electronically enter the information into the Pricing Page to prevent errors in the evaluation.

5. PAYMENT:

5.1 Payment: Vendor shall accept payment in accordance with the payment procedures of the State of West Virginia.

6. DELIVERY AND RETURN:

6.1 Shipment and Delivery: Vendor shall ship the Contract Items immediately after being awarded this Contract and receiving a purchase order. Vendor shall deliver the Contract Items within 30 working days after receiving a purchase order. Contract Items must be delivered to Agency at Lakin Hospital, 11522 Ohio River Road, West Columbia, WV 25287.

6.2 Late Delivery: The Agency placing the order under this Contract must be notified in writing if the shipment of the Contract Items will be delayed for any reason. Any delay in delivery that could cause harm to an Agency will be grounds for cancellation of the Contract, and/or obtaining the Contract Items from a third party.

Any Agency seeking to obtain the Contract Items from a third party under this provision must first obtain approval of the Purchasing Division.

6.3 Delivery Payment/Risk of Loss: Vendor shall deliver the Contract Items F.O.B. destination to the Agency’s location.

6.4 Return of Unacceptable Items: If the Agency deems the Contract Items to be unacceptable, the Contract Items shall be returned to Vendor at Vendor’s expense and with no restocking charge. Vendor shall either make arrangements for the return within five (5) days of being notified that items are unacceptable, or permit the Agency to arrange for the return and reimburse Agency for delivery expenses. If the original packaging cannot be utilized for the return, Vendor will supply the Agency with appropriate return packaging upon request. All returns of unacceptable items shall be F.O.B. the Agency’s location. The returned product shall either be replaced, or the Agency shall receive a full credit or refund for the purchase price, at the Agency’s discretion.

6.5 Return Due to Agency Error: Items ordered in error by the Agency will be returned for credit within 30 days of receipt, F.O.B. Vendor’s location. Vendor shall not charge a restocking fee if returned products are in a resalable condition. Items shall be deemed to be in a resalable condition if they are unused and in the original packaging. Any restocking fee for items not in a resalable condition shall be the lower of the Vendor’s customary restocking fee or 5% of the total invoiced value of the returned items.

7 VENDOR DEFAULT:

7.1 The following shall be considered a vendor default under this Contract.

7.1.1 Failure to provide Contract Items in accordance with the requirements contained herein.

7.1.2 Failure to comply with other specifications and requirements contained herein.

7.1.3 Failure to comply with any laws, rules, and ordinances applicable to the Contract Services provided under this Contract.

7.1.4 Failure to remedy deficient performance upon request.

7.2 The following remedies shall be available to Agency upon default.

7.2.1 Immediate cancellation of the Contract.

7.2.2 Immediate cancellation of one or more release orders issued under this Contract.

7.2.3 Any other remedies available in law or equity.

Revised 10/27/2014