Salient Characteristics.pdf
PDF 84 KB Posted
- Attached to
- Cooking and Baking Equipment
- Solicitation number
- W912PB26Q049
About this file
This is a technical specifications document for a federal equipment solicitation establishing minimum requirements for three CLINs (Contract Line Item Numbers).
CLIN 0001: Combination Oven, Double-Stack requires a double-stacked electric oven capable of accommodating a minimum of twenty 18" x 26" sheet pans or forty 12" x 20" steam pans. The unit must operate in steaming, convection, and combination cooking modes with a temperature range from 85°F to 572°F. Required features include a 10.1" TFT color display with capacitive touch screen, a six-point temperature core probe, 208/240V 3-phase power supply, 3/4" GHT water inlet, and 2" drain outlet. The oven must be NSF and UL certified.
CLIN 0002: Refrigerator, Reach-In, Two-Door specifies a two-door reach-in unit with stainless steel front and doors and anodized aluminum sides and interior. Minimum capacity is 46.01 cubic feet with six total epoxy-coated shelves (three per section). The unit requires a microprocessor control system with LED temperature display, left and right door hinges, 115V single-phase power with NEMA 5-15P plug, and R-450A refrigerant. ENERGY STAR qualification, UL, and NSF listings are required.
CLIN 0003: Food Warmer and Proofer Cabinet is a single-door mobile unit with stainless steel interior and exterior construction. It must function as both a heated holding cabinet (80°F to 200°F) and a proofer achieving 95% humidity at 80°F to 120°F. Minimum capacity is sixteen 18" x 26" x 1" sheet pans or thirty-two 12" x 20" x 2-1/2" hotel pans. The unit requires a 120V single-phase 16-amp power supply with NEMA 5-20P plug and four 5-inch casters (two rigid, two swivel with brakes). EcoSmart, UL, and NSF listings are required. Offerors must submit comprehensive technical documentation with quotes to demonstrate compliance with all stated requirements.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| 0001_Combi_Oven_Double-Stack.pdf | ||
| Salient Characteristics.pdf |
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
1.0 General Information
This document provides the minimum technical and performance requirements for the solicited equipment. To be considered technically acceptable, any offered product must meet or exceed all of the characteristics listed for each line item below.
Offerors must provide sufficient technical documentation (e.g., product literature, specification sheets) with their quote to allow the Government to conduct a technical evaluation and verify compliance. The Government is not responsible for locating or seeking out information to determine technical acceptability. Quotes that fail to provide adequate documentation to demonstrate compliance with all stated requirements may be deemed technically unacceptable and may not be considered for award.
2.0 Equipment Requirements
CLIN 0001: Combination Oven, Double-Stack
Configuration: Must be a double-stacked electric oven unit.
Capacity (per unit): Must accommodate a minimum of twenty (20) 18” x 26” sheet pans OR forty (40) 12” x 20” steam pans.
Operating Modes: Must include modes for steaming, convection, and combination cooking.
Temperature Range: Must be capable of operating in a range from 85°F to 572°F.
Controls: Must feature a 10.1” TFT color display with a capacitive touch screen.
Core Probe: Must include a six (6) point temperature core probe.
Electrical: Must operate on a 208/240 V, 60 Hz, 3 Phase power supply.
Water Connection: Must have a 3/4" GHT water inlet and a 2" drain outlet.
Certifications: Must be NSF and UL certified.
CLIN 0002: Refrigerator, Reach-In, Two-Door
Configuration: Must be a two (2) door, reach-in refrigerator.
Construction: Must have a stainless steel front and doors, with anodized aluminum sides and interior.
Capacity: Must have a minimum capacity of 46.01 cubic feet.
Temperature Control: Must feature a microprocessor control system with an LED temperature display.
Shelving: Must include a minimum of three (3) epoxy-coated shelves per section, for a total of six (6) shelves.
Hinging: Doors must be hinged on the left and right respectively.
Electrical: Must operate on a 115 V, 60 Hz, 1 Phase power supply and include a NEMA 5-15P plug.
Refrigerant: Must use R-450A refrigerant.
Certifications: Must be ENERGY STAR qualified, UL, and NSF listed.
CLIN 0003: Food Warmer and Proofer Cabinet
Configuration: Must be a single-door, mobile cabinet.
Functionality: Must be capable of functioning as both a heated holding cabinet and a proofer.
Construction: Must have a stainless steel exterior and interior.
Controls: Must have a simple control with an adjustable thermostat.
Temperature Range:
o Holding temperature range must be from 80°F to 200°F.
o Proofing function must achieve 95% humidity in a temperature range from 80°F to 120°F.
Capacity: Must hold a minimum of sixteen (16) 18" x 26" x 1" sheet pans OR thirty-two (32) 12" x 20" x 2-1/2" hotel pans.
Electrical: Must operate on a 120 V, 60 Hz, 1 Phase, 16 Amp power supply and include a NEMA 5-20P plug.
Casters: Must be equipped with four (4) 5-inch casters, of which two are rigid and two are swivel with brakes.
Certifications: Must be EcoSmart, UL, and NSF listed.
File details come from the government source that posted it. Updated .