S02 - Salient Characteristics-Trayline.docx

Brand Name or Equal Salient Characteristics

Brand Name Item: Burlodge (Brand Name or Equal on all items)

1) Essential/significant physical, functional, or performance characteristics.

Salient characteristics are those characteristics that make an item equal to the brand name item we specify. Specifically, salient characteristics are those characteristic of the brand name item that the VA needs.

See #2

2) Complete generic identification –

· Must have all of the pieces below to create fully functioning systems.

· Must be POD style tray assembly system

· Must fit in existing kitchen space of 35 feet long x 14 feet wide

· Must have capacity to assemble 175-225 trays/hour with 4 or fewer staff members

· Must have 2 separate lines to accommodate making standard and room service trays simultaneously and allow for one line to close during non-peak mealtimes.

· Lines must run from existing hood towards existing cart elevator (right to left in schematic supplied)

· Lines must include/incorporate the following existing equipment:

· 2x plate warmers: 22” deep, 30” wide, 40” high

· 2x base charger tables: 25” deep, 31” wide, 30” high (plus charger on top)

· 2x tray lowerators: 25” deep, 17” wide, 38” high

· Demo/electrical/plumbing/installation/equipment must all be provided by one vendor.

· Once work commences, all work must be completed within 14 calendar days (includes weekend/evenings)

· System must allow for meal assembly items to be within reaching distance (30 inches or less) without the need to pivot/twist.

· System must include hot holding, refrigerated, and ambient temperature storage/serving components

· Refrigeration and ambient shelving units must have the ability to “self face”/”gravity feed” by raising the back of the shelf to create a slide angle for stocked products to slide towards the operator. Shelves must have dividers to separate products.

· Refrigeration units must open both from the front (air curtain) and back to allow them to be restocked without stopping trayline. The front door must be 36+” off the floor (to clear equipment in front)

· Operator side of the refrigeration unit must open 90* and slide parallel to the body of the unit (remain open during service without obstructing trayline).

· Ambient tables must have open tops and provide internal storage. They must have slides that accommodate 15”x20” trays so trays can be moved down the trayline without lifting. Internal storage must have self-raising lowerators to bring product up to operator height.

· Equipment must be on wheels, with swivel casters and brakes – allowing for reconfiguring multiple times per day and easily clean under equipment.

· Must include comprehensive on site/in person training and implementation for 60-80 staff over 2+ days including sessions for morning and evening shift employees and operational support, including education to staff prior to start up. Training should be a minimum of twice during morning shift (6:30am-10:30am) and twice on evening shift (3:30pm-7:30pm)

3) Applicable model/make/catalog number –

4 Ambient Shelves: Burlodge Model No. B2‐FSGS‐M‐2620‐4

· Unit size: 30-32” wide, 24-26” deep

· Shelf size: 26-28” wide, 18-22” deep (to fit a full size sheet pan)

· Must have a minimum of 4 shelves

· Shelves must tilt by raising the back of the shelf 5-7” from horizontal so that products “self face”/”gravity feed” to the front of the shelf

· Must have 7-9” spacing between shelves

· Must have adjustable divider bars to separate stocked products

· Must be on wheels, with swivel casters and brakes

· Safety feature: must have a stopper to prevent back of shelf from falling below horizontal

2 Ambient Slider Tables: Burlodge Model No. B‐ST‐TRD‐1020‐3 ADJ

· Unit Size: 70”-85” wide, 21-24” deep, 36” high

· Must have internal product storage capacity

· Must have tray slides that accommodate 15x20” trays and allow trays to slide/be pushed from end to end of table without employee lifting

· Must have an open top to allow employee to reach in to retrieve products

· Must have baskets that fit inside unit to store/stock products

· Must have self-leveling riser(s) to raise baskets/product up within unit

· Storage space must be a minimum of 21” deep.

· Must have a drain hole

· Must be on wheels, with swivel casters and brakes

2 Tray Tables: Burlodge Model No. B2‐ST‐M‐2330

· Unit size: 28-32” wide, 21-25” deep, 36” high

· Must have internal product storage capacity

· Must have tray slides that accommodate 15x20” trays and allow trays to slide/be pushed from end to end of table without employee lifting

· Must have an open top to allow employee to reach in to retrieve products

· Must have an open front to allow for stocking of products

· Must have baskets that fit inside unit to store/stock products

· Storage must be a minimum of 21” deep

· Must have fixed undershelf for additional storage

· Must be on wheels, with swivel casters and brakes Bins & Dividers:

· Bins and dividers for awarded shelves and tables 4 Refrigerators: Burlodge Model No. BC3 RH GD HC

· Unit size: 26-30” wide, 36-40” deep, 70-80” high, 30-35 Cubic Foot capacity

· Electrical requirements: 120 volt, 20 amp breaker

· Air curtain Refrigerators with both front (stainless steel) and rear (glass) doors

· Must have stainless steel interior and exterior

· Must have at least 4 shelves that tilt by raising the back of the shelf 5-7” from horizontal so that products “self face”/”gravity feed” to the front of the shelf

· Must have back door with minimum of 270* door swing

· Must have front door that opens to 90* and slides parallel to the body of the unit (remain open during service without obstructing trayline).

· then slides along the body of the unit so it can remain open without obstructing can be tucked parallel and next to body of unit when opened at 90*

· Front door must swing to clear minimum 36” height when opened

· Must be on wheels, with swivel casters and breaks 2 Hot Tables: Burlodge Model No. BHFS‐M‐6 (2XOS‐6,OSH‐6, 8DWS)

· Unit size: 90-100” long, 30-32” deep, 35-37” high

· Electrical: 208v/3ph 30 amp breaker

· Six hot wells to hold full size 12”x20” hotel pan

· 10-14” double stainless steel overshelf with heat lamp

· 8-10” drop shelf at operator side of table

· Lower base area open for storage

· All wells with individual drains that connect to single spigot and hose to route to floor drain

· Each well individually temperature controlled

· Must be on wheels, with swivel casters and breaks 2 Custom Overshelves to attach to existing base heater/activator table and hold existing toasters: Nichols Custom Stainless Model No. TBLMNTDSHLF

· Table mounted shelf measures 30" long x 14" wide

· Constructed of 16 gauge stainless steel with the back formed straight up 1-1/2".

· Front edge and both ends are turned straight down 1-1/2" and back 1/2" at 60 degrees from vertical.

· Shelf to be mounted by 4 each 1” square legs to hold toaster.

1 Custom Beverage Table: Nichols Custom Stainless Model No. BEV TBL

· Worktable measures 116" long x 36" wide x 36" high

· The top is 14 gauge stainless steel with all four sides turned straight down1-1/2" and back 1/2" at 60 degrees from vertical.

· Base of the table is fully open and supported by 1-5/8" O.D. x .065 thick stainless steel tubular legs fitted with stainless steel leg sockets and adjustable stainless steel bullet feet. The stainless steel shelf is continuously welded to the legs at approximately 10" off the finished floor with all four sides turned straight down 1-1/2" and back 1/2" at 60 degrees from vertical.

· Two wall mounted glass rack shelves to hold 1 20”x20” rack each, back of shelves raised 5-7” so that stocked cups slide to front of table/operator. Glass racks at both ends of table.

1 Support:

· In person/onsite Training & Implementation

· Multiple trainings must be provided on various days and times in order to reach the majority of Food Service staff. Training should be a minimum of twice during morning shift (6:30am-10:30am) and twice on evening shift (3:30pm-7:30pm) 1 Installation:

Scope of work:

· All work must be completed within 14 calendar days (including weekends/nights) of starting

· Removal of the existing tray-line system. Includes disposal to back dock, and into provided dumpster. (vendor to provide the dumpster)

· Uncrate set in place new equipment.

· Required site visit to assess existing equipment and total electrical and plumbing needs.

Electrical:

· All electrical must comply with all applicable electrical standards including National Electric Code.

· Provide and install conduit, wire and new main breaker for new electrical panel. Service to be run under floor.

· Provide and install new panel/breaker to be adequate to supply power to all existing equipment, awarded equipment, and additional 30% load for future equipment needs. Nema 4X Stainless Panel - Main breaker 225 amp electrical panel.

· Equipment connection cord from ceiling junction box to equipment will be SOOW/JOOW type cord

· Provide and install ceiling cord drops for each piece of new and existing equipment at final equipment location with plug/load matching each piece of equipment.

· Plugs must be twist lock type for hardwire connected from the ceiling junction box

· Cords must be straight cable/cord with supporting guide wire

· Each cord cable will be long enough to move the equipment 5 feet in any direction.

· All equipment will have its own dedicated circuit and dedicated neutral

· Existing equipment:

· Trayline:

· 2x base chargers:

· 208/240 VAC, 60Hz, 3 phase, minimum circuit ampacity: 30A, load amperage: 24A, wire: 4 (3W+ground)

· 2x plate warmers

· 208/220 VAC, 60 Hz, 20 amp power cord with NEMA 6-20P plug, 2 wire + ground

· 208V, 240V, Single Phase, 15.9 Amps, 60HZ, 3 wire, 6-20P plug

· 2x toasters

· 120V, 13.8 Amp

· 2x ticket printers

· Power Supply Voltage:24 VDC ± 7%

· Power Source:100 24 VDC ± 7%, 50/60 Hz, External (AC cable included)

· Beverage Area:

· Ice Machine: 115V, 60Hz, 1 phase, 11.0A total system, 20A max circuit

· 2x Juice Dispenser: 120 VAC, 1 PH, 60 Hz, 7.2A

· 2x Coffee Dispenser: 230V, 60Hz, 1 Ph, 5.3kW, 23.8A

PLUMBING

· Make all final plumbing connections to equipment that require water, and drains\

· Beverage Area: water/drain for ice machine, water for all beverage/coffee dispensers

· Provide, cut floor and install two new floor sinks with covers/grates.

· Trayline: drain to capacity of two steam well tables draining simultaneously

· Beverage area: drain to capacity of ice machine.

· Install water shut off valve for each piece of equipment that has a water intake (2 juice machines, 2 coffee machines, 1 ice machine)

· Core drill floor for water line(s) and an additional 4” core for new electrical service

· Run lines and rough in one new cold water service next to floor sink at beverage station

4) Manufacturer name – Burlodge