Question ans Answers.pdf

Will drawings be provided for CLIN 0009 also on line item 0002 are stainless steel legs and shelf acceptable? At what increments do the adjustments need to be made and by what means?

001, 006, 007, 008, 009, 010

For example:

• 001 – are you looking for only the faucet? I don’t know anything about a faucet

• 006 – A double stack or single stack convection oven? Double

a. LP or Natural Gas? Natural

b. Standard or Bakery Depth? Standard

c. Legs or Casters? Legs

d. Any special features or standard? Standard

• 007 & 008 – Voltage?115v/60/1-ph

a. Does it matter if it’s top or bottom mount condenser? Top mount self-cleaning condenser

b. Does it need to be Energy Star? Energy Star

c. Does it need to be a minimum size, such as 49 cu. Ft or larger? (for example) should be at least 42.3 cu ft

d. Does it need to lock? no

e. Does it need to have a door alarm for when the doors are left open? no

f. Legs or Casters? legs

g. Anything special or other characteristics? no

• 009 – Voltage? Or Gas? If gas, LP or Natural (Voltage 120v/60/1-ph)

a. How many Wells? 4

b. Approx. Dimensions?60-11/16”Wx32”Dx34”H

c. Sneeze guard? Single or double sided? none

d. Self-Serve – one sided or both sided? One sided

e. What kind of base? Enclosed (with shelf, without shelf, heated), Open Base (with cabinet base, open shelf base, open storage base)

f. Construction – stainless steel, fiberglass, laminate, galvanized, other (name it)

g. Mobile or stationary? Stationary

h. Tray shelves? No

• 010 – Voltage?208/240/60/1-ph or 3-ph

a. Size, approx. dimensions? 48”x 21” D cooking surface ¾” thick smooth polished steel plate,208/240/60 1-PH or 3-ph

b. Anything else, special requirements? Removable drip pans side and rear splash guards

4”legs(nickel plated)

Can I please get any more information on item 001? Based on the provided description, it is unclear what the intent for the item is us. It is a serving line/cook line I also need to know the quantity and size of sinks requested I don’t know anything about a sink. Any images or sketches of the desired product would be very beneficial.

Potential construction intents for item 001

Countertop secured to wall with brackets? yes

Worktable on legs? yes

Countertop on cabinet body? yes

1. Is this equipment replacing existing equipment? yes If so can pictures of the old equipment be provided?

2. CLIN0001 Front counter mounted stainless steel sink: do you have a model or brand you are referencing? no

a. Do you have any drawings or specs available? No

b. Is the unit to be 16 feet wide? No

2. CLIN0006 Convection Oven, Gas: Gas

a. Single or double stack? Double

b. Natural or LP gas? Natural

3. CLIN0009 Hot Food Serving Counter/Table

a. Electric or Gas? Electric

b. If electric what voltage? 120v/60/1-ph

c. Will it need to be on casters? No

d. How long or how many wells? 4

e. Does this require a sneeze guard? No

f. Will it be for self service on one or both sides? One side

g. Will you need tray slides. No

h. Will it require a plumbed water line? No

i. Will it require a drain? No

j. Will someone be serving the customers from behind this unit? Yes

k. Will the unit be used in the kitchen? Yes

4. CLIN1101 Griddle, Electric, Countertop

a. Gas or Electric. Electric

What size? ? 48”x 21” D cooking surface ¾” thick smooth polished steel plate,208/240/60 1-PH or 3-ph b.

First item- you mention sink, but then wall in the description. Looking for more detail overall.

There is no sink. A drawing or basic sketch would also be helpful.

Convection ovens- should these be double or single stacks? Double

Approximate size for hot counter 60-11/16”wx32”Dx34”H: how many pans 4, tray slides 4, or sneeze guard needed? No sneeze guards

Size for griddle? 48”x 21” D cooking surface ¾” thick smooth polished steel plate,208/240/60 1- PH or 3-ph

I am reaching out in regard to the above solicitation in hopes you can provide some more information about the requested equipment. The specifications are very vague on the convection oven, both the two door refrigerator and freezer, the serving counter, and countertop griddle. Can you either provide model numbers, more in-depth descriptions, and/or dimensions? Also, is there any possibility of extending the due date for this solicitation in order to get an accurate installation quote? With such a quick turnaround time, it is hard to source one in time for submission. Any additional information would be greatly appreciated.

Could you please clarify below?

CLIN 0001: Do you have a photo or model number of the product you are requesting? no CLIN 0006: Gas Convection Oven; is this double deck or single deck? Double, Standard size or bakery size, standard what voltage?

CLIN 0007: 2- Door Reach-In Freezer;2 doors what are the power requirements? 115v/60/1-ph What capacity in cuff? 42.3cu.ft 51-3/4”wx30-3/4 HP 115v/60/1-ph,6.3amps Is this stainless steel? Yes CLIN 0008: 2- Door Reach-In Refrigerator; what are the power requirements? What capacity in cu.ft? Is this stainless steel? 42.3cu.ft 51-3/4”wx30-3/4 HP 115v/60/1-ph,6.3amps Is this stainless steel? Yes CLIN 0009: Hot Food Serving Counter/Table; what size and model number? 60-

11/16”wx32”Dx34”H: how many pans 4, tray slides What capacity and type? 4 wells CLIN 0010: Griddle, Electric, Countertop, what length and width? What thickness is the plate? What voltage/phase. 48”x 21” D cooking surface ¾” thick smooth polished steel plate,208/240/60 1-PH or 3-ph

Can you please provide any further information regarding the equipment listed? Specifically, the size of the griddle, hot food serving counter, and if the refrigerators and freezers are standard size 2 doors and if they prefer bottom or top mount condensers. On the hot food counter, I assume they will want to go back with sealed well units like the ones that are there, but I wanted to ask if that is correct or would they want an open well unit. If it is sealed well, will we be required to plumb the drain or will they empty it into a bucket or other? I didn't catch if the current one was plumbed. Also, are the 3 convection ovens double stack or single ovens? And if we could get a little more clarity on the type of hand sinks that are listed. If there are any model numbers that can be provided for reference on any of these pieces, that would be great. Lastly on the equipment, will we be responsible for running any outlets to accommodate the new equipment or is this all replacing existing units (apart from the new serving counter equipment)?

On the serving counter, does it need to be one solid piece, or modular? If modular is acceptable, does it need to be welded in place or will bolt together be acceptable?

Once this is awarded, what would be the projected completion date of the project?

I’m preparing our bid for W9127Q25Q0017 (Camp Shelby DFAC Kitchen Equipment) and need a few clarifications to complete the submission. Please advise when you have a moment:

• CLIN 0001: Could you provide the floor plan and elevations for this item? no floor plan, standard serving line

• CLIN 0009: How many wells are required? 4 wells, Open or sealed wells? sealed Will this be mobile or stationary? Stationary

• CLIN 0010: How many heat zones are needed, and what are the overall dimensions of the cooking surface? 48”x 21” D cooking surface ¾” thick smooth steel plate,208/240/60 1-PH or 3-ph

We have couple of questions that we hope you can assist us with:

• Item 0001: Can you please provide any additional details or drawings of what you want?

Serving line

• Item 0006: Do you want a single or double convection oven? double Should we include legs or casters, legs and will a gas hose be required? Gas hose

• Item 0007: Do you have a preferred brand or door configuration (e.g., four half doors, stainless or glass, or two full-height doors)? Also, should we plan for legs or casters? legs

• Item 0009: For the hot food serving counter, can you clarify how many wells are needed, the size, and whether a sneeze guard is required? 4 Wells standard, no sneeze guard

• Item 0010: What size griddle should be provided? 48”x 21” D cooking surface ¾” thick smooth 208/240/60 1-PH or 3-ph