SOW - Salad Bar-Serving Line - CAO 20 Mar 2024.docx

STATEMENT OF WORK (SOW)

CUSTOM BUILT SALAD BAR

CUSTOM BUILT SERVING LINES (2)

123 SERVICES FLIGHT

1101 GRADE LANE

LOUISVILLE KY 40213

STATEMENT OF WORK – SALAD BAR

1. SCOPE OF WORK

The contractor will build a salad bar based on the specifications within this statement of work. The contractor will provide a quote that will encompass all materials, labor costs, shipping costs, and installation costs necessary to complete the requirements of this statement of work. The contractor will provide a design to the 123d Services Flight for approval prior to beginning any work. The provided design must embody all specifications contained within this statement of work.

IT IS HIGHLY RECOMMENDED THAT VENDORS COMPLETE A SITE SURVEY PRIOR TO SUBMITTING A BID ON THIS PROJECT!

2. SALAD BAR SPECIFICATIONS

a. Dimensions: The outer dimensions (length, width) of the salad bar will not be specified as they will fluctuate based on other amenities of the salad bar. Once the design of the salad bar is completed, it is expected that the outer dimensions will be specified on the design. The dimensions of the inner (cooling) well will be approximately 78¼” ”L X 21¾”W with 5 partitions at 1¼”W (creating 6 individual wells at 12”L X 21¾”W). See diagram 1 below.

Diagram 1: Inner cooling well Width

Individual well: 12”L X 21¾”W Partition: 1¼“L X 21¾”W

Length 78¼”

b. Upper Shelf: The upper shelf will be approximately 18” above the surface of that houses the cooling well. It will be centered over the cooling well and will be 24”W X 94”L. Non-heat conducting LED lighting will be mounted on the underside of the shelf to illuminate the cooling well. The upper shelf will have two sneeze guards mounted, one on each side when measured length-wise, that will be glass with a frame that will match the appearance that is consistent with the rest of the salad bar. The sneeze guard will run the length of the salad bar and will be no wider than 6”.

c. Awning: The awning will be royal blue vinyl with the FSS logo printed on both side, so that the logo looks visible if a customer was standing on the long side of the salad bar and the logo would be centered, and the top of the logo would end at the peak of the awning, and the bottom of the logo would be at the lower starting point of the awning. The base of the awning will be directly above the upper shelf whereas it will measure 35” above the surface that houses the cooling well (17” above the upper shelf). The awning will be centered directly over the cooling well and will measure 104”L whereas the width would measure no shorter than the width of the cooling table. Non-heat conducting fluorescent lighting will be mounted on the underside of the peak of the awning to illuminate the upper shelf. See diagram 2 below.

Shape/dimensions of awning are notional. The awning is only on this drawing to emphasize its presence

17”

35”

18”

Surface w/ Cooling Well (Width side)

Diagram 2

d. Tray Slides: The tray slides will be located on the Length side of the salad bar and will run the entire length of the salad bar on both sides. They will be 12” in width.

e. Spring Loaded Bowl Dispenser: On one side of the salad bar there will be two spring loaded bowl dispensers (side-by-side) with the built-in capability of cooling the bowls. The dispenser will be capable of housing an 8” diameter bowl and have no less than 36” of height to stack bowls. The cooling capability will be electric and will be incorporated into the electric capability of cooling the salad bar and powering the lights.

3. ADDITIONAL REQUIREMENTS

a. Casters: On the bottom of the serving line will be 4 casters capable of handling the overall weight of the serving line. The casters will have ball-bearings that are capable of a 360 degree swivel and will have an accessible locking mechanism on each caster.

b. Electrical: Standard 120V/20A male plug with three contact prongs. The cord will be at least 15’ in length and will be capable of powering all facets of the salad bar (i.e. lights, cooling capability on the bar and the bowl dispenser, etc.).

c. Finish: The finish of the exterior of the salad bar will be a royal blue colored stainless steel, all around the salad bar to include the tray slides and the spring-loaded bowl dispenser. A design will be submitted to the 123d Services Flight representative(s) for approval prior to the start of any work.

d. Upper Shelf: The upper shelf will be glass and will be 3/8” thick.

e. Any specification not listed in this statement of work or any deviation to any specification should be routed through the 123d Services Flight for direction or concurrence.

STATEMENT OF WORK – SERVING LINES

1. SCOPE OF WORK

The contractor will build two serving lines based on the specifications within this statement of work. The serving lines will contain the same features for both, however the flow of the lines will be opposite in nature. The perspective as delivered within this statement of work will be from the customer’s viewpoint. If a feature is delivered as “left side of serving line” for one line, it should be assumed that on the other serving line the same feature would be on the right. The contractor will provide a quote that will encompass all materials, labor costs, shipping costs, and installation costs necessary to complete the requirements of this statement of work. The contractor will provide a design to the 123d Services Flight for approval prior to beginning any work. The provided design must embody all specifications contained within this statement of work. For simplicity of this statement of work, only one serving line (Snack Line, serving line on the right from the customer perspective) will be specified whereas the second line (Main Line) will have the same features unless otherwise specified.

IT IS HIGHLY RECOMMENDED THAT VENDORS COMPLETE A SITE SURVEY PRIOR TO SUBMITTING A BID ON THIS PROJECT!

2. SPECIFICATIONS

a. Features: Each serving line will contain the following features: Gas powered burners w/ electric heating lamps; 5-wells that can be either wet or dry wells; space for char-broiler/griddle, both gas powered; integrated carving station w/ removable heat lamp (electric); spring-loaded plate warmer w/ 3 hoppers that will stack 36” high and be capable of housing a 10.5” dinner plate (electric); heated drawer below char-broiler/griddle (for hotdog/hamburger buns) capable of warming up to 100 degrees (electric); tray slides that will extend the length of the serving line and match the overall design of the serving line; façade design intended to meet the requirements of the 123d Services Flight (discussed later in this statement of work). Additionally, to be included in quote/design, gas-powered griddle to replace existing model and gas powered char-broiler to replace existing model.

b. Dimensions: The dimensions of the serving line(s) may vary (tentative 162”), with length not to exceed 170” and depth not to exceed 36” excluding tray slides, 48” including tray slides. Height of the serving line will not exceed 36” from the floor to the counter top, with considerations of an additional 18” for the elevated sneeze guard (to be discussed later in this statement of work). Heated wells will have a standard measurement of 20”D X 12”W capable of housing one (1) standard full-size pan. There will be a 2”W incorporated partition between each heated well and a 3” spacer partition from the edge of the heated wells to the tray slides. The remaining 13” from the overall depth will account for workspace for those working behind the line. The opening for the char-broiler/griddle will be 60” in length and 22 ½” in height from the floor to the bottom surface, with an additional elevation of 13 ½” from the bottom surface to the counter top. The depth will be 33”, whereas the additional 3” of depth would account for a spacer from the char-broiler to the tray slide. The carving station will be 18” in width and 33” in depth, accounting for a 3” spacer from the edge of the cutting board to the tray slide. The dimensions of the spring-loaded plater warmer will be determined by the capability to house a 10.5” diameter dinner plate.

c. Orientation: The orientation will be as follows: From right to left, opening for char-broiler, carving station, spring-loaded plate warmer, and five serving wells. As previously stated, the second line will be a mirror image of the first line. See diagram 1 below.

3” Outer Wall

Diagram 1: Serving Line Orientation (not to scale)Serving Well – 20”X12”

Serving Well – 20”X12” Serving Well – 20”X12” Serving Well – 20”X12” Serving Well – 20”X12” Serving Well – 20”X12” Carving Station – 18” X 33” Depth

Char-broiler/griddle position – 60” X 33”

13” “Workspace”

Length 162”

10.5” Diameter 2” Incorporated Partition

d. Upper Shelf w/ Electric Warming Lamps: The upper shelf will rise 18” above the serving line counter and will be mounted in a way that does not interfere with the serving capabilities (there will be no pillars on the serving side of the serving line). The shelf will extend the length of the serving wells with electric powered heating lamps mounted on the underside with the intention of keeping the food within the serving wells hot. The front side of the upper shelf will be clear glass capable of viewing the food from the customer perspective while inhibiting the customer from tampering with the food. The glass barrier will extend the entire length of the serving line so as to protect the customer from any liquid splatter that comes from the char-broiler/griddle.

e. Char-broiler/Griddle Warming Drawer: This drawer will be housed below the char-broiler/griddle position and will occupy as much of the space as possible without compromising the structure of the position due to the weight of the char-broiler/griddle. It will be electric powered with an adjustable temperature range of at least 80 degrees Fahrenheit up to at least 145 degrees Fahrenheit.

f. Replacement Griddle: This item will be 36”W X 30”D (36”W X 24”D cooking surface) and will be powered by natural gas. It will have three independently controlled burners capable of producing 30,000 BTUs each. It will be stainless steel in finish w/ four 4” adjustable legs. It will have a 1” thick steel griddle plate and thermostatic controls capable of a temperature range of at least 200 degrees Fahrenheit and up to 500 degrees Fahrenheit. It will also contain a piezo spark ignition system for the pilot light(s), grease drip tray that will be 3 ½” deep that will extend the length of the griddle, and back and side splashes that extend up to 4” in height above the cooking surface.

f. Finish: The finish of the serving lines will be a royal blue stainless steel to match that of the salad bar. The FSS logo will be laser cut out of the blue stainless steel with the backing being traditional stainless steel. A design will be submitted to the 123d Services Flight representative(s) for approval prior to the start of any work.

3. CONTACT INFORMATION

Primary Point of Contact (POC) for the 123d Services Flight will be MSgt Aaron Foote, aaron.foote@us.af.mil, 502-413-4381. In the event that the contractor is unable to reach MSgt Foote, the alternate POC will be MSgt Kevin Woodard, kevin.woodard.1@us.af.mil or 502-413-4120.

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