SOW for Site Survey.pdf

SOW

CONDUCT SITE SURVEY FOR COMMISSARY BAKERY DEPARTMENT EQUIPMENT AND SYSTEMS

I. Scope

The contractor shall furnish all parts, tools, materials, transportation, equipment, and labor necessary to perform site surveys and report of existing facilities and equipment. The exact dates the site survey is to be conducted will to be coordinated in advance with the Store

Director and Deli/Bakery Manager to ensure minimal interruption of bakery operations.

II. Delivery.

The site survey is to be completed and the resultant report submitted to the Contracting Officer and the Contracting Officer’s Representative (COR) 30 days after receipt of order.

III. Site Surveys.

The purpose of the site survey is to assess and document the current conditions at the store to adequately prepare for installation of new equipment. The site survey will be conducted jointly with the contractor, the Store Director and the Deli/Bakery Department Manager. Adequate coordination and advance notice will be provided by the contractor to the store to accommodate schedules. Report and photos (see Section A7) may be submitted electronically.

The contracting officer’s and COR’s points of contact information will be included on each individual site survey.

A. Existing Equipment and Conditions

1. Identify existing bakery equipment and energy source, on-site. Identification shall include manufacturer, make, model, serial number, style, and voltage.

2. Describe existing hookups (Electric, Water, Gas, Drain). This shall include the general description of the water outlets available to include location in bakery department, height from floor/wall of fixed plumbing facilities.

3. Describe existing plumbing and drain hookup in use for each piece of equipment. This shall include location of drain outlet (wall or floor), dimensions, and parameters to the piece of equipment.

4. Describe ventilation system in use for each oven, oven/proofer(s) on location. This shall include hood and ductwork size and relative ceiling height availability.

5. Describe exhaust system: CFM (cubic feet per minute) draw of existing exhaust fan (if present), Condition of fire suppression (if present), and condition of all related hookups.

6. Identify any egress issues related to removal of old or installation of new equipment that may exist, that would require the store to have any additional site preparation work performed prior to installation of new equipment.

7. Provide the following pictures, electronically, to the contracting officer with the site survey report:

a. Provide a picture of all electrical, gas, and water connections.

b. Provide pictures of existing drains.

c. Provide pictures of the existing ventilation system.

d. Provide pictures of each oven and proofer designated for replacement.

C. Section III. Site Preparation Requirements

1. Identify and describe necessary utility upgrades for electrical (outlets) and/or gas (lines) and plumbing (drains/water hookups) that will need to be accomplished to accommodate proposed new equipment.

2. Identify any construction related work that will be required such as, tile replacement, wall or ceiling removals, etc. that are required or recommended prior to new equipment installation.

Provide pictures of existing deli cases that may need to be moved to facilitate de-install/install operations.

3. Identify any ventilation system upgrades that are required prior to new equipment installation.