Statement of Work.docx

Statement of Work (SOW)

Project Title: 786 FSS Pot Washer Location: Rheinland Inn Dining Facility (DFAC), Building 2107, Ramstein Air Base Requesting Agency: The 786th FSS/FSVF

1. General Requirements The 786th FSS/FSVF requires the procurement, installation, and utility hook-up of a commercial, hood-type pot and pan washer at the Rheinland Inn Dining Facility (DFAC), Building 2107, Ramstein Air Base. This equipment supports high-volume food service operations by sanitizing heavy cookware under rigorous food safety standards.

2. Special Requirements A. Functional Requirements

· Equipment Class: Heavy-duty, commercial hood-type pot, pan, and utensil washer for continuous high-capacity environments.

· Steam/Vapor Management: Integrated heat recovery or exhaust vapor condensation hood to capture steam upon opening.

· Operator Interface: Digital control panel with visual cycle status indicators, time remaining display, and diagnostic error codes.

· Pre-programmed Cycles: Minimum of three (3) automatic wash cycles (short, standard, intensive) plus a self-cleaning/hygiene cycle.

· Water & Filtration: Automatic soil-sensing system and multi-stage internal filtration with a primary strainer safety interlock sensor.

· Maintenance & Access: Tool-less removal of wash and rinse arms for daily cleaning.

· Chemical Delivery: Integrated chemical dispensers with automatic dosing pumps and suction lances, fully compatible with the facility's existing chemical dosing system.

· Water Softening: Separate compatible, continuous-flow water softening system (capacity: minimum 20 liters per minute), requiring no external electrical connection.

· Accessories: Complete heavy-duty utility rack set including at least one (1) large rack with rollers, one (1) universal insert for bowls and pans, etc.,, and one (1) flat plastic rack for small utensils.

B. Performance Requirements

· Sanitization Standards: Compliance with NSF/ANSI Standard 3 and Thermolabel test requirements, achieving a minimum wash temperature of 65°C (149°F) and a final rinse temperature of 82°C (180°F) to ensure 71°C (160°F) on the dish surface.

· Throughput Capacity: Minimum hourly capacity of 30 standard double-racks (or 120 GN 1/1 pans).

· Water & Power: Maximum freshwater consumption of 8.0 liters per cycle; electrical load not to exceed 22.0 kW on 400V / 50Hz / 3-Phase power.

· Water Softener Capacity: Minimum continuous softening capacity of 20 liters per minute.

· All equipment installations must be fully compliant with manufacturer specifications, sealed, and completely functional. This will be verified through total inspection. Any deficiencies must be corrected immediately at contractor expense.

C. Essential Physical Characteristics

· Materials: Double-walled insulated stainless steel (Type 304 / 1.4301 equivalent).

· Dimensions & Clearance:

Usable internal loading height: Minimum 600 mm (23.6 inches).

· Usable interior dimensions: 1320 x 735 x 600 mm wash chamber width.

· Exterior footprint: 1447 x 902/936 x 1732/2400 mm max. Must fit within the designated kitchen footprint and allow reuse of existing entry/exit tables without structural adjustment.

· Workspace Restriction: Machine design must not feature fold-back doors or mechanisms that reduce mandatory operator/working space in front of the unit.

3. Warranty Requirements

· Duration: Minimum two (2) years or standard commercial warranty, whichever is greater

4. Installation, Demounting, and Site Services

· Demounting & Extraction: Safely disconnect and move the existing unit to a designated outdoor holding area (max 15 meters); Note: Final disposal will be handled by the Government.

· Site Restoration: Complete removal of construction debris and protective coverings, leaving the kitchen thoroughly cleaned and fully restored to a sanitary, food-safe operational state (Assessed via visual inspection immediately post-work; remedy: immediate on-site cleanup by Contractor).

· Fitment & Sealing: Ensure proper physical placement within the existing kitchen space. Professionally seal all gaps and holes between the equipment and walls using food-safe silicone and/or custom stainless-steel plates to prevent shifting, water leaks, and pest accumulation.

· Work Coordination: Pre-coordinate all on-site work with the Facility Manager to avoid interrupting DFAC meal periods.

· Protection & Cleaning: Protect surrounding floors and equipment with protective coverings as needed. Thoroughly clean and sanitize the immediate work area upon completion to restore a fully operational, food-safe state.

5. Delivery requirement

· Contractor must provide at least a five (5) day advance notification regarding any changes to scheduled delivery/installation times and dates.

· Delivery Hours: Monday through Friday, 07:00 to 16:00 local time at Building 2107 Loading Area.

· Location: Rheinland Inn Dining Facility (DFAC), Building 2107, Ramstein Air Base

· Lead Time: [ 120 ] calendar/business days after receipt of order image4.jpeg image5.jpeg image6.jpeg image7.jpeg image1.jpeg image2.jpeg image3.jpeg