Attachment 1- Revised Fort Jackson DFAC Equipment Purchase Description.docx

PRODUCT SPECIFICATIONS AND PURCHASE DESCRIPTION

Equipment Procurement — New Dining Facility (DFAC) Location: Fort Jackson, South Carolina Document Type: Purchase Description for Equipment-Only Acquisition Date: June 2026

SECTION 1: PURPOSE AND SCOPE

1.1 Purpose. This Purchase Description establishes the minimum requirements for the procurement and delivery of commercial foodservice equipment, smallware, and supporting items required to outfit a new Dining Facility (DFAC) at Fort Jackson, South Carolina. This procurement is for equipment only; installation services are not included.

1.2 Scope. The Contractor shall furnish and deliver all items identified in Section 5 (Product Specifications and Equipment Schedule) to the designated delivery point at Fort Jackson, SC. All items shall be new, unused, and of current manufacturer production. The equipment listed herein supports a full-service military dining facility capable of serving approximately 500+ personnel per meal period.

1.3 Applicable Standards. All equipment shall comply with applicable NSF International standards, UL listings, and/or any other applicable codes and standards as noted by the item. Items designated "Made in USA" shall comply with the Buy American Act (41 U.S.C. §§ 8301–8305) unless a waiver is granted.

SECTION 2: PROJECT BACKGROUND

Fort Jackson is the U.S. Army's largest Initial Entry Training (IET) installation, located in Columbia, South Carolina. The new DFAC will serve as a primary dining venue supporting Soldiers, cadre, and authorized personnel. This equipment procurement supports the outfitting phase of the DFAC construction project and includes all food service smallware, dinnerware, cookware, serving utensils, food preparation tools, food storage and transport equipment, ice production systems, and material handling equipment necessary for full operational capability.

SECTION 3: DELIVERY REQUIREMENTS

3.1 Delivery Date. All items shall be delivered on or around August 31, 2026. The Contractor shall coordinate delivery schedules with the appointed contracting representative at time of contract award, no later than 30 calendar days prior to the delivery date.

3.2 Delivery Location. Fort Jackson, South Carolina. Exact building and dock location to be provided by the appointed contract representative upon contract award.

3.3 Delivery Conditions. All items shall be delivered to the dock or designated staging area. Items shall be palletized, shrink-wrapped, and labeled by line-item number for ease of inventory verification. The Contractor shall provide a complete packing list cross-referenced to the line items in Section 5.

3.4 Partial Shipments. Partial shipments are acceptable only with prior written approval from the Contracting Officer. All items must be delivered no later than the required delivery date.

SECTION 4: GENERAL REQUIREMENTS

4.1 Product Standards. All items shall be commercial-grade, suitable for high-volume institutional food service operations. Items shall meet or exceed the specifications listed in Section 5, including manufacturer, model number, materials, and dimensions.

4.2 Brand Name or Equal.

4.2.1 Authority. This Purchase Description references specific manufacturers and model numbers in accordance with Brand Name or Equal policy. The brand name items listed in Section 5 establish the standard of quality, design, and performance required. Citation of brand names is intended to be descriptive, not restrictive, and is used to indicate the quality and characteristics of products that will be satisfactory.

4.2.2 “Equal” Products. Offerors may propose “Equal” products in lieu of the brand name items specified. An “Equal” product is one that meets or exceeds all salient physical, functional, and performance characteristics identified for each line item. The determination of whether an offered product is “Equal” shall be made solely by the Government.

4.2.3 Salient Characteristics. For purposes of evaluating “Equal” offers, the following salient characteristics shall be considered for each line item, as applicable:

(a) Material composition and construction (e.g., stainless steel grade, polycarbonate, aluminum series)

(b) Dimensions, capacity, and size specifications

(c) Temperature ratings and operating ranges

(d) UL, ETL, CSA, or AGA listing/certification (for electrical and gas-fired equipment)

(e) Compliance with the Buy American Act (41 U.S.C. §§ 8301–8305), where specified

(f) Durability and suitability for high-volume institutional foodservice operations

(g) Compatibility with existing equipment and systems at the facility

(h) Warranty terms Equal to or exceeding those of the specified brand name item

4.2.4 Submission Requirements for “Equal” Products. Offerors proposing “Equal” products must submit, with their offer, the following documentation for each substitute item proposed:

(a) Manufacturer name and model number of the proposed “Equal” item

(b) Detailed product specifications, including dimensions, materials, capacity, and performance data

(c) Product literature, catalog cuts, or technical data sheets

(d) Certifications (NSF, UL, ETL, CSA, AGA, or other applicable certifications)

(e) A point-by-point comparison of the proposed item to the specified brand name item, addressing each salient characteristic listed in paragraph 4.2.3

(f) Samples, if requested by the Contracting Officer Failure to submit adequate documentation to support an “Equal” determination may result in the offer being considered non-responsive for the affected line items.

4.2.5 Evaluation of “Equal” Offers. The Government will evaluate proposed “Equal” items against the salient characteristics of the specified brand name items. Products that do not meet or exceed all salient characteristics will not be considered Equal and will be rejected for that line item. The Contracting Officer’s determination of equivalency is final.

4.2.6 Partial “Equal” Substitutions. Offerors may propose “Equal” substitutions for some line items while proposing the specified brand name items for others. Each substitution will be evaluated independently on its own merits.

4.2.7 No Substitution After Award. After contract award, no substitutions of items shall be made without prior written approval from the Contracting Officer. Requests for post-award substitution must include the same documentation required in paragraph 4.2.4 and must demonstrate that the proposed substitute meets or exceeds all salient characteristics of the originally specified item.

4.3 New Equipment. All items shall be new, in original manufacturer packaging, and of current production. Refurbished, reconditioned, or used items are not acceptable.

4.4 Certifications. Where specified, items shall bear current NSF International certification marks. Electrical equipment shall be UL or ETL listed. Gas-fired equipment shall comply with applicable ANSI standards and bear the AGA/CSA certification mark.

4.5 Substitutions. No substitutions shall be made without prior written approval from the Contracting Officer.

SECTION 5: PRODUCT SPECIFICATIONS AND EQUIPMENT SCHEDULE

The following subsections detail all equipment, smallware, dinnerware, and supporting items required for the new DFAC. Line items are numbered sequentially across all categories. All items shall conform to the specifications listed below.

5.1 Brushes and Cleaning Supplies

The following brushes and cleaning supplies are required for food preparation and sanitation operations.

5.2 Protective Equipment

Protective equipment for safe handling of hot cookware and foodservice items.

5.3 Can Openers

Manual can openers for institutional food preparation use.

5.4 Knives and Cutlery

Professional-grade knives, sharpeners, and cutlery for food preparation operations.

5.5 Turners and Spatulas

Turners, spatulas, and related utensils for cooking and serving operations.

5.6 Forks — Serving and Cooking

Serving and cooking forks for food preparation and service line operations.

5.7 Ladles

Ladles in various capacities for portioning and serving operations.

5.8 Serving Spoons and Utensils

Serving spoons, skimmers, and mixing paddles for food preparation and serving.

5.9 Whips and Whisks

Whips and whisks for mixing, blending, and food preparation tasks.

5.10 Tongs

Utility and serving tongs for food handling and service line operations.

5.11 Scoops and Dishers

Scoops and dishers for portioning and utility use.

5.12 Measuring Equipment

Measuring spoons and cups for recipe compliance and portioning accuracy.

5.13 Peelers, Rolling Pins, and Prep Tools

Food preparation tools including peelers, rolling pins, and related items.

5.14 Strainers and Colanders

Strainers and colanders for food preparation and draining operations.

5.15 Cutting Boards

Color-coded cutting boards for cross-contamination prevention in accordance with food safety protocols.

5.16 Dinnerware and Tableware

Durable polycarbonate dinnerware and tableware for high-volume meal service.

5.17 Flatware

Heavy-weight stainless steel flatware for dining service.

5.18 Thermometers

Temperature monitoring equipment for food safety compliance and cooking operations.

5.19 Cookware — Sheet Pans and Roast Pans

Sheet pans and roast pans for baking, roasting, and high-volume cooking operations.

5.20 Cookware — Stock Pots

Aluminum stock pots with covers for large-batch cooking operations.

5.21 Mixing Bowls

Stainless steel mixing bowls for food preparation and recipe assembly.

5.22 Food Pans — Steam Table

Steam table food pans in various sizes and configurations for hot and cold food holding and service.

5.23 Food Pan Covers and Accessories

Covers, lids, and accessories for steam table food pans.

5.24 Food Storage Containers

Food storage containers for ingredient storage and food safety compliance.

5.25 Insulated Food and Beverage Transport

Insulated carriers and dispensers for safe transport and holding of hot and cold food and beverages.

5.26 Serving Line Equipment

Display and serving line equipment for food presentation and service.

5.27 Sanitization and Cleaning Accessories

Cleaning pails and sanitization accessories for food safety and hygiene operations.

5.28 Napkin Dispensers

Tabletop napkin dispensers for the dining area.

5.29 Storage and Dunnage Racks

Dunnage racks for dry and cold storage areas to maintain food safety and comply with health codes.

5.30 Ice Production and Storage Systems

Commercial ice production machines, storage bins, and accessories for beverage and food service operations.

5.31 Material Handling Equipment

Pallet jacks and material handling equipment for receiving and warehouse operations.

5.32 Cooking Equipment

Major cooking equipment for high-volume food production operations.

SECTION 6: QUALITY ASSURANCE

6.1 The Contractor shall ensure all items conform to the specifications listed in Section 5. Items not conforming to specifications will be rejected and returned at the Contractor's expense.

6.2 The Government reserves the right to inspect all items upon delivery. Inspection shall be conducted at the delivery location by the designated government representative.

6.3 The Contractor shall provide manufacturer's certificates of compliance, test reports, and/or NSF certifications upon request.

SECTION 7: PACKAGING, MARKING, AND SHIPPING

7.1 All items shall be packed in accordance with the manufacturer's standard commercial packaging, suitable for protecting items during transit to prevent damage.

7.2 Each shipping container shall be clearly marked with: the contract number, line-item number(s), quantity, manufacturer name, and model number.

7.3 A detailed packing list shall accompany each shipment, cross-referenced to the line-item numbers in Section 5.

7.4 Hazardous materials, if any, shall be packaged, labeled, and shipped in accordance with applicable DOT regulations (49 CFR).

SECTION 8: INSPECTION AND ACCEPTANCE

8.1 Inspection and acceptance shall be performed at destination by the designated government representative.

8.2 The Government shall have 15 calendar days from delivery to inspect and accept or reject items.

8.3 Rejected items shall be returned to the Contractor at no cost to the Government. The Contractor shall replace rejected items within 30 calendar days of notification.

SECTION 9: WARRANTY

9.1 All items shall carry the manufacturer's standard commercial warranty, which shall begin on the date of Government acceptance.

9.2 The Contractor shall provide warranty documentation for all items at the time of delivery.

9.3 Warranty claims shall be processed through the Contractor, who shall coordinate with the manufacturer on behalf of the Government.

— End of Purchase Description — Product Specifications and Purchase Description — Fort Jackson DFAC Equipment Procurement — June 2026 Total Line Items: 93