Sec_C-5.3_DINING_FACILITY_EQUIPMENT_MAINTENANCE.docx

Functional Area 5.3

DINING FACILITY EQUIPMENT MAINTENANCE

Table of Contents

DINING FACILITY EQUIPMENT MAINTENANCE

5.3.1 INTRODUCTION

5.3.2 SCOPE OF SERVICES

5.3.3 DINING FACILITY EQUIPMENT MAINTENANCE……………………………….1

5.3.4 WORK AREA AND SYSTEM DESCRIPTION……………………………………1

5.3.5 PREVENTIVE MAINTENANCE OF DINING FACILITY EQUIPMENT…………2

5.3.6 REPAIR OF DINING FACILITY EQUIPMENT…………………………………….3

5.3.7 TYPES OF EQUIPMENT REPAIR…………………………………………………3

5.3.8 EQUIPMENT REMOVAL AND INSTALLATION………………………………….7

5.3.9 REMOVAL SERVICES……………………………………………..……………….8

List of Technical Exhibits

Exhibit Number Title

C o n tr a c t

N u m b e r

C 5.3 i

(This Page Not Used)

C 5.3 ii

Functional Area 5.3

Dining Facility Equipment Maintenance

5.3.1 INTRODUCTION

The Contractor shall operate and manage the kitchen equipment related to the dining facilities, at Fort Benning and Dahlonega Georgia. The work shall only be accomplished by a valid work order. Qualified personnel in accordance with applicable laws, regulations, documents, and Government-developed annual and long-range plans shall perform all work.

5.3.2 SCOPE OF SERVICES

5.3.3 Dining Facility Equipment Maintenance

The Contractor shall perform maintenance and repair of Government-owned dining facility equipment at Fort Benning and Dahlonega Georgia. The Contractor shall perform services as required herein to provide complete maintenance of dining facility equipment. Fort Benning’s current inventory of dining equipment totals 2,345 pieces located in various buildings on the Installation and Camp Merrill. The Contractor shall replace parts and assemblies as necessary to ensure that all equipment is safe and operable. Service Orders on Refrigeration equipment, dishwashers and garbage disposals in dinning facilities will be Priority 1. Food Prep, Equipment will be a Priority 2, with a 5 day completion time. Other Dinning Facility equipment will be Priority 3.Contractor will record cost of repair parts on the service order

5.3.4 Work Area and System Description. Dining facility equipment covered under this Contract includes, but is not limited to, the following:

Coffee makers, urns, beverage dispensers, and ice machines

Braising pans and steam kettles

Bread slicers, food saws/slicers, and electric mixers

Toasters

Broilers, cookers, grills, steamers, ovens, ranges, fryers, and microwave ovens

Dishwashers and racks

C 5.3

Garbage disposals

Refrigerators and freezers

An inventory of all dining facility equipment covered under this Contract is provided in Technical Exhibit 5.3-001.

5.3.5 Preventive Maintenance of Dining Facility Equipment. The Contractor shall perform preventive maintenance on dining facility equipment on a semi-annual basis unless otherwise specified. All PM shall include an operational check and a check for rusted components that could cause leakage or contaminate food. Preventive maintenance shall be scheduled so as to minimize interference with dining facility activities. The Contractor shall prepare and submit a DA Form 4283 within 24 hours after discovering any work that exceeds the scope of the PM requirements listed below, and the repairs shall be made via Job Order.

5.3.5.1 Preventive Maintenance Records. The Contractor shall maintain a current record of all dining equipment receiving PM. The Contractor shall update the record on the same working day that the PM is performed and include the following information:

Dining facility name/number

Date PM performed

Equipment name/number receiving PM

Hours expended on PM for that equipment

Description of work performed

Parts Cost on Service Order

5.3.5.2 Ice Machine Preventive Maintenance. The Contractor shall perform the following PM tasks on a semi-annual basis for ice machines:

Check oil condenser fan motor

Clean condenser (air and water cooled)

Clean water circuit with ice machine cleaner

Check capacity output

Check controls (bin thermostat and ice size thermostat)

Check refrigerant pressure

Check ice bin for cleanliness

Observe operation if each unit through one complete cycle of operation

5.3.5.3 Reach-in Refrigerator and Freezer Preventive Maintenance. The Contractor shall perform the following PM tasks on a quarterly basis for reach-in refrigerator and freezers:

Clean condenser (air and water cooled)

Oil condenser fan motor

Oil evaporator fan motor

Clean evaporator coil

Change temperature charts

Check doors for proper alignment

Check door gasket condition

Check thermostat for proper setting

Check pressure controls for proper setting

Check fan cycling control

Check defrost heaters (freezers only)

Check defrost time clock

Check thermometer for actual temperature reading

Check condition of cabinet

Check condensate drain lines

Check drain line and pan heaters

Check electrical wiring

Check inside light fixture

Observe operation if each unit through one complete cycle of operation

5.3.6 Repair of Dining Facility Equipment. The Contractor shall adjust, maintain, and repair dining facility equipment. Work shall be done in accordance with the manufacturer’s instructions and applicable regulations.

5.3.7 Types of Equipment Repair. The following paragraphs contain types of equipment and potential repairs that may be required as part of this Contract.

a. Refrigeration Equipment Repair. The Contractor shall repair domestic and display case refrigerators (including sandwich units); walk-in refrigerators and refrigerator/freezers with external condensers; ice cream cabinets, freezers, and machines; cold food counters; ice making machines; fluid coolers; and all other refrigerated units in covered facilities. Repairs shall include, but not be limited to, the following:

Repair pumps and spray assemblies.

Repair floats and incorrect water levels.

Repair or replace fan blades, fan belts, vibration pads, refrigerant leaks, compressors, crankcase heaters, metering devices, cabinet parts, valves, defective piping, pulleys, and insulation.

Repair or replace improperly operating starter panels and controls, burned or loose contacts, and loose connections.

Repair, adjust, or replace damaged door gaskets.

b. Ice Machine Repair. The Contractor shall repair ice machine equipment to include, but not be limited to, the following:

Repair/replace condensers (air and water cooled)

Repair/replace thermostats and controls

Repair/replace all hoses and valves

Repair/replace electrical wiring

Repair/replace pressure gauges.

c. Beverage Dispenser Equipment Repair. The Contractor shall repair beverage dispenser equipment to include, but not be limited to, the following:

Repair hoses and valves to prevent leakage.

Repair electrical wiring for both safety and operational reasons.

Repair/replace pressure gauges.

Repair/replace broken door latches.

Repair/replace fans and belts.

d. Baking Equipment Repair. The Contractor shall repair baking equipment, including electric floor and counter mixers, electric cookie makers, dough dividers, dough rollers, automatic proofers, and electric pie makers. Repairs shall include, but not be limited to, the following:

Repair belts, gears, motors, and motors bearings.

Repair switches, controls, and conveyors.

Repair electrical wires.

Repair cutters and chain drives.

Repair motors, thermostats and heating elements.

e. Deep Fat Fryer. The Contractor shall repair deep fat fryers (conventional, pressurized, and automatic conveyor belt) and ensure repairs conform to NFPA Standard 96. The Contractor shall check and set high limits semi-annually. Repairs shall include, but not be limited to, the following:

Repair compartments, valves, and piping for leaks and tighten as required

Repair/replace pilot, igniter, and jets on gas operated units

Repair thermostat and calibration

Repair elements, switches, controls, contacts, and wiring

Replace broken knobs

f. Broiler (Conveyor-type gas broiler and electric). The Contractor shall repair broiler equipment. Repairs shall include, but not be limited to, the following tasks:

Pilots, igniters, and jets

Replace air filters, chains and counterweights

Repair and replace piping and valves

Repair wiring defects

Repair/replace thermostats

Replace/repair doors for proper functioning

g. Ovens (Gas, Electric, Convection, Microwave, Rotary, etc.) The Contractor shall repair ovens. Repairs shall include, but not be limited to, the following tasks:

Repair doors, seals, hinges, broken knobs

Repair piping, valves, fan blades and the fan motor (where appropriate)

Repair pilot, igniter, and jets

Repair/replace elements, switches, controls, and wiring

Repair doors, door gaskets hinges and latches

Repair/replace motors, chain drive mechanisms, and bearings

Repair/replace thermostats

h. Gas and Steam Cookers. For gas and steam cookers, repairs shall include, but not be limited to, the following tasks:

Repair doors, seals, hinges, broken knobs

Repair piping, valves, fan blades and the fan motor (where appropriate)

Repair pilot, igniter, and jets

Repair/replace elements, switches, controls, and wiring

Repair doors, door gaskets hinges and latches

Repair/replace motors, chain drive mechanisms, and bearings

Repair/replace thermostats

Replace/repair steam traps, strainers and pressure gauges

I. Grills, Griddles, and Ranges. For gas and electric grills, griddles, and ranges, the Contractor shall repair the following, but not be limited to:

Repair piping and valves

Repair pilots, igniter, and jets

Repair/replace elements, switches, controls, and wiring

Repair doors, door gaskets hinges and latches

j. Steam Kettle. Contractor repairs shall include, but not be limited to, the following tasks:

Repair piping and fittings for leaks

Repair the electric water valve

Repair gear mechanisms

k. Steam Table. Contractor repairs shall include, but not be limited to, the following tasks:

Repair water compartments, steam coil, valves, and piping for leaks

Repair pressure regulating valves and gauges

Repair/replace pilots, igniter, and jets

Repair insulators, connections, and wiring

Repair thermostats and temperature gauges

l. Electric Floor and Counter Mixers. The Contractor shall perform all repairs that are required to mixers. Repairs shall include, but not be limited to, the following:

Repair, align or adjust belts and gears

Repair motors, anchor bolts, and lift mechanisms

m. Dishwashers. The Contractor shall perform all repairs that are required to dishwashers. Repairs shall include, but not be limited to, the following:

Repair electric insulators, connections, and wiring

Repair motor and bearings

Repair dish conveyor and chain

Repair spray coverage, drainage and feeder lines

Repair doors, wash, rinse, and drain valves, and pumps

Repair thermostatic probe, gauges and thermometers

n. Garbage Disposal. The Contractor shall perform all repairs that are required to garbage disposals. Repairs shall include, but not be limited to, the following:

Repair motors and drive shafts, electrical wiring, and cutters

Repair supply and drain connections, grinders, drives, and motors

o. Trash Compactor. The Contractor shall perform all repairs that are required to trash compactors. Repairs shall include, but not be limited to, the following:

Repair rams, guide block retainers, and ram walls

Repair safety switches, contacts, and disconnects

Repair motor exteriors, lines, and mechanical areas

p. Miscellaneous Equipment Repair. The Contractor shall perform all repairs that are required on miscellaneous pieces of equipment, including electric choppers, electric food slicers and saws, electric bread slicers, electric vegetable peelers, dough dividers, dinnerware dispensing equipment, etc. Repairs shall include, but not be limited to, the following:

Repair pumps, spray assemblies, floats, and water levels and devices

Repair blades, levers, handles, and safety devices

Repair or replace fan blades, fan belts, vibration pads, refrigerant leaks, compressors, crankcase heaters, metering devices, cabinet parts, valves, defective piping, pulleys, and insulation

Repair or replace improperly operating starter panels and controls, burned or loose contacts, wiring, and loose connections

5.3.8. Equipment Removal and Installation. Upon receipt of a valid Service Order, the Contractor shall remove and install dining facility equipment.

5.3.8.1. Replacement. Upon determining that a piece of equipment requires replacement, the Contractor shall submit a written recommendation to the KO Substantiating data to support the recommended replacement shall be included. Substantiating data includes, but is not limited to, written results of the technical inspection and documentation of replacement cost versus repair cost. The Contractor shall include documentation that utility connections are available, that the recommended equipment will fit in the available space, and that the equipment will fill the required function.

5.3.8.2. Assembly Instructions. New dining facility equipment shall be assembled according to the manufacturer's instructions and applicable regulations. Cooking equipment shall be installed in accordance with NFPA Standard 96.

5.3.8.3. Connection. The Contractor shall connect new dining facility equipment to available utilities connections. Where connections require modification or installation, the Contractor shall arrange for the work to be performed in accordance with Functional Area 5.2, Buildings and Structures Maintenance, and Functional Area 5.4, Utility Systems Operation and Maintenance.

5.3.8.4. Start-up Inspection. The Contractor shall perform start up inspection and services before new, reconditioned, or inactive dining facility equipment is placed in service. Start-up services include, but are not limited to, inspection of all parts, accessories, and connections for correct adjustment before the equipment is started, and testing and repair, if necessary, to ensure proper operation. The Contractor shall leave dining equipment in a configuration that allows it to be used immediately for food preparation.

5.3.8.5. Shutdown Services. The Contractor shall perform shutdown services as necessary to protect equipment that is to be inactivated or placed on standby use and to conserve materials. Such services include inspecting and servicing equipment to ensure that it is properly secure, protected against deterioration, and are in stand-by condition. Stand-by services shall include, but not be limited to, the following:

Shut off water, gas valves, and electrical current at wall or unit control box outlet

Drain all water and cooking compartments

Drain and clean peel traps for vegetable peelers

Drain circulating pumps for dishwashing machines and coffee urns

Drain all water, steam, and drain piping that forms a part of the equipment

Relieve belt tension on all belt-driven equipment

5.3.9. Removal Services. The Contractor shall remove and dispose of dining facility equipment as directed by the KO. The Contractor shall close off utility connections and properly shut down, remove, and transport equipment to designated disposal sites. Gas shall be secured to the facility, and lines shall be capped or disconnected. The Contractor shall drain refrigerant and other chemicals and dispose of them in accordance with Installation procedures