SOW for Commercial Kitchen Equipment .pdf

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STATEMENT OF WORK

Procurement of Commercial Steamer and Tilt Kettle

Prepared for: 187th Fighter Wing Dining Facility Prepared by: MSgt Anthony Mapson

Date: July 1, 2026

Statement of Work | Procurement of Commercial Equipment

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1.0 Scope and Background

This Statement of Work (SOW) outlines the minimum requirements for the procurement, delivery, uncrating, and initial setup of commercial food service equipment. Specifically, this requirement is for a Commercial Steamer and a Commercial Tilt Kettle to support high-volume food preparation operations. All equipment must be brand new and meet standard commercial sanitation and safety certifications (such as NSF and UL).

2.0 Equipment Specifications (Salient

Characteristics) The contractor shall provide equipment meeting or exceeding the following salient characteristics to ensure operational durability.

2.1 Commercial Steamer

• Type: Floor model, pressure less, gas

• Capacity: Minimum 6-pan (approx. 12” × 20” × 2.5”) capacity per compartment

• Material: Type 304 Stainless steel interior and exterior construction

• Power/Utility: Natural Gas 120,000 BTU, 120v/60/1-ph with ground, 300w, 2.0 amps, cord and plug standard

• Controls: Independent timers, thermostatic controls, low-water warning alarms, electric ignitions

• Doors: Heavy-duty, independent doors with positive seal mechanisms

2.2 Commercial Tilt Kettle

• Type: Floor model, self-contained steam-jacketed tilt kettle, tri-leg base

• Capacity: 30 to 40 gallons

• Material: Type 304 Stainless steel exterior with a Type 316 stainless steel interior liner, heavy bar brim, gallon/liter markings

• Tilting Mechanism: Manual crank or power tilt with smooth, controlled pouring via a large pouring lip

• Power/Utility: Electric 208/240-volt, 3 phases

• Controls: Integrated thermostat with high-limit safety cut-off and low water warning/shut-off

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• Accessories: Must include a tangent draw-off valve (minimum 2-inch), pan carrier, single pantry faucet with hose and nozzle hook

3.0 Delivery and Security Clearances

The contractor is responsible for the safe transport and placement of the procured equipment to the designated facility while also ensuring proper installation entry documentation is obtained prior too.

• Delivery Location: 187th Fighter Wing Dining Facility, 5187 Selma Hwy Montgomery Alabama 36108

• Delivery Windows: Delivery and installation work shall only be performed between the hours of 0700 and 1530, Tuesday through Friday, excluding Federal Holidays.

• Security Clearances: The contractor shall comply with all applicable installation/facility access and local security policies and procedures, which may be obtained from the Contracting Officer’s Representative (COR). The contractor shall also provide all information required for background checks to meet installation access requirements to be accomplished by the local installation’s Security Forces, Director of Emergency Services, or local Security Office. The contractor shall ensure compliance with all personal identity verification requirements as directed by DoD, Headquarters Air Force (HAF) and/or local policy. All personnel must possess a Real ID/STAR ID to access the installation. Should the Force Protection Condition (FPCON) change, the Government may require changes in contractor security matters or processes.

4.0 Installation and Training

The contractor must perform a successful "live-run" operational test of both units to verify proper heating and utility connections, while simultaneously providing hands-on training to facility staff on basic operations and daily preventative maintenance prior to final departure.

• Setup Operations: Contractor shall deliver the equipment, uncrate it, set it in place, and assemble any included accessories or stands. Contractors will perform hard-wiring and utility connections (gas, water, electrical) with unit certified facility personnel present.

• Debris Removal: Contractor must remove all packaging, crating, and shipping materials from the installation site upon completion of setup.

• Steamer Test: Cycle the unit to ensure it reaches operating steam pressure within specified manufacturer timelines and has no door-seal or vacuum leaks.

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• Kettle Test: Verify smooth tilting mechanism operation, electronic thermostat calibration accuracy, and confirm that the low-water safety cutoff shuts down the heating element when triggered.

• Familiarization: Contractor shall provide basic operational familiarization to facility personnel upon delivery.

• Operator PM Training: Following successful commissioning, the contractor must conduct hands-on training for facility personnel. This must cover critical daily and weekly preventative maintenance (PM) tasks, explicitly including steamer descaling procedures, steam-jacket pressure checks, kettle interior cleaning, and tilt mechanism lubrication.

• O&M Documentation: The contractor shall provide two (2) physical copies and one (1) digital copy of the Manufacturer's Operator Manual, Service/Maintenance Manual, wiring diagrams, and an illustrated parts breakdown for both the steamer and the tilt kettle.

5.0 Warranty

The equipment must include comprehensive commercial warranties to ensure continuous operational readiness and minimize downtime.

• Parts and Labor: Minimum one (1) year standard commercial warranty covering all defects in material and workmanship.

• Lifecycle Parts Availability: The contractor guarantees that Original Equipment Manufacturer (OEM) replacement parts for the exact models provided will remain commercially available for a minimum of seven (7) years following the date of installation.

• Service Response: The contractor shall provide a dedicated technical support phone number or contact portal, accessible during standard business hours, to assist facility maintenance personnel with diagnostic troubleshooting during the active warranty period. Warranty service must be performed by an authorized local service agent within 48 hours of notification.