SOW_Installation_Kitchen Equipment.pdf
PDF 194 KB Posted
- Solicitation number
- W911SG26QA064
About this file
Summary: Statement of Work – Dining Facility Equipment Installation
This is a Statement of Work for professional dining facility equipment installation services at Stafford Dining Facility Building 2457. The contractor must provide comprehensive labor, supervision, tools, equipment, materials, and transportation to deliver, assemble, connect, and test 24 pieces of commercial kitchen and dining room equipment. Key scope elements include equipment delivery and placement per architectural floor plans; utility hookups (electrical, plumbing, gas, and steam) compliant with local commercial building and health codes; ventilation and exhaust system integration for cooking equipment; and initial operational checks, calibration, and safety testing performed in the presence of the facility manager.
The contractor is responsible for site preparation verification to ensure utilities meet manufacturer specifications; strict adherence to OSHA safety standards and PPE requirements; daily debris removal; and handover deliverables including manufacturer manuals, warranty documentation, maintenance schedules, a one-hour operational training session for kitchen staff, and a signed Certificate of Completion. The government will provide uninterrupted facility access during agreed working hours, ensure utilities are active and accessible, and designate a point of contact for coordination. Project acceptance requires that all equipment be securely anchored, leveled, and operational; utility connections pass local code inspections without defects; and staff training be completed and signed off by the Contracting Officer's Representative. The Period of Performance is listed as "TBD."
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Other files
| File | Type | Posted |
|---|---|---|
| Responses Solicitation W911SG26QA064.pdf | ||
| Enclosure A.xlsx | XLSX spreadsheet | |
| Solicitation - W911SG26QA064.pdf | ||
| Solicitation - W911SG26QA064.pdf | ||
| Combined Solicitation for Kitchen Supplies- Updated Final.pdf | ||
| Enclosure A.xlsx | XLSX spreadsheet |
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Text version
Statement of Work: Dining Facility Equipment Installation
1. Project Overview Project Title: Dining Facility Equipment Installation Services
• Objective: To procure professional delivery, assembly, utility connection, and testing services for commercial kitchen and dining room equipment at Stafford
Dining Facility Building 2457.
• Period of Performance: TBD
2. Scope of Work
The Contractor shall furnish all labor, supervision, tools, equipment, materials, and transportation necessary to install, calibrate, and test the dining facility equipment listed below.
• Equipment Delivery & Placement: Receive shipments, inspect for freight damage, and position equipment in designated kitchen and serving line layouts per architectural floor plans.
• Utility Hookups: Connect equipment to existing stub-ups for electrical, plumbing, gas, and steam lines in compliance with local commercial building and health codes.
• Ventilation & Exhaust: Tie in ventilation hoods or confirm proper clearance for convection ovens, fryers, and griddles.
• Startup & Testing: Perform initial operational checks, calibration, and safety testing for each piece of equipment in the presence of the facility manager.
3. Equipment Inventory (Example List)
Item # Description / Model Quantity Location / Zone
1 Commercial Combi Oven (Gas) 2 Main Kitchen - Hot Line
2 Convection oven 6 Main Kitchen
3 Pass thru refrigerator 1 Main Kitchen
Range 36” 6 open burners
20 Qt planetary mixer
Electric Food Slicer
60 QT planetary Mixer
Double stack steamer
Tilting skillet braising pan gas
Tilting kettle 40 gallon gas
Griddle gas counter
Fryer floor gas
HD range 36Inch 6 open burners gas
Wire shelving
Ice maker with bin
Main Kitchen
Manin Kitchen
Main kitchen
Mian Kitchen
4. Contractor Responsibilities & Deliverables
• Site Preparation Verification: Inspect the installation site prior to work commencement to verify that electrical voltage, water pressure, and drainage meet manufacturer specifications.
• Safety Compliance: Adhere to all OSHA standards, wear required PPE, and maintain a clean, debris-free work zone daily.
• Debris Removal: Remove all crating, packaging materials, and installation debris from the premises daily and dispose of them properly.
• Handover Deliverables:
o Provide manufacturer manuals, warranty documentation, and maintenance schedules.
o Conduct a 1-hour operational training session for facility kitchen staff.
o Deliver a signed Certificate of Completion and sign-off sheet.
Item # Description / Model Quantity Location / Zone
Pass thru heated cabinet
Reach in heated cabinet
Reach in refrigerator
Reach in Freezer
Pots and pans shelving racks
Heated holding proofing cabinet mobile
Six slots heated serving lines
Six well top mounted cold well
Roll through refrigerator
Mian Kitchen
Serving lines
5. Government / Client Responsibilities
• Provide uninterrupted access to the facility during agreed-upon working hours
([Insert Hours, e.g., 8:00 AM – 5:00 PM]).
• Ensure utilities (water, gas, electricity) are active and accessible at connection points.
• Designate a point of contact (POC) for site access and coordination.
6. Acceptance Criteria
The project will be considered successfully completed when:
• All equipment is securely anchored, leveled, and operational.
• Utility connections pass local code or safety inspections without leaks or electrical faults.
• Staff training has been completed and signed off by the COR.
File details come from the government source that posted it. Updated .