PM Service for Kitchen Equipment NNMC

The Northern Navajo Medical Center, operating under the Department of Health and Human Services Indian Health Service, is soliciting preventive maintenance services for kitchen equipment in their Nutrition & Dietetics Department. The contractor will be required to provide quarterly preventive maintenance on 74 specific pieces of kitchen and food service equipment including walk-in freezers, refrigerators, ovens, dishwashers, ice machines, and various food preparation equipment from manufacturers such as Kolpak, TRUE, Hobart, and Southbend. The contractor must perform systematic inspections to prevent equipment failure, provide all necessary labor and maintenance expertise, ensure compliance with OSHA and EPA guidelines, and be available for emergency repairs within 48 hours. Additional requirements include training the food service manager on equipment use and safety procedures, providing all required maintenance items like NSF-approved grease and water filters, and maintaining clean work areas during service. The solicitation deadline has been extended to September 10, 2025 at 3:00 p.m. MDT following Amendment 0002.

This opportunity does not utilize any set-aside designation and is open to unrestricted competition. The contract period of performance is scheduled from September 15, 2025 to September 14, 2026, representing a one-year term with quarterly maintenance schedules required throughout the contract period. The equipment inventory encompasses 74 specific items organized into eight different maintenance routines, with most equipment falling under routines 1 and 7, and includes specialized equipment for various hospital units including ICU, ER, Med/Surg, PACU/Surgery, and Pediatrics departments. All work will be performed at the Northern Navajo Medical Center facility located at US Highway 491 North, Shiprock, New Mexico 87420. The contractor will coordinate directly with facility contacts including Verdaleen Denetdale, Supervisory Dietitian, and Victor Nez, Cook Supervisor, to ensure seamless service delivery across all kitchen and food service operations.