7320-- Combination Oven

Electric Combination Oven Southeast Louisiana Veterans Health Care System New Orleans, LA 06/22/2026 1. PURPOSE 1.1 The purpose is to purchase one (1) Pro 20-20 Combination Oven and its accessories for the Nutrition and Food Service department. The new combination oven will replace the current equipment that is at its end-of-life cycle at the Southeast Louisiana Veterans Health Care System (SLVHCS) located at 2400 Canal St, New Orleans, LA 70119. 2. SCOPE 2.1 The Contractor shall provide, install, de-install, transport, in-service, and test all specified equipment. All products must meet salient characteristics and functions defined in this section. 2.2 All equipment and installation must meet manufacturers and VA specifications. 2.3 The Contractor shall furnish all supplies, equipment, facilities, and services required for delivery and installation of the equipment. 2.4 The Contractor is responsible for any missing parts and components not included in the order necessary to carry out the installation. 3.0 SALIENT CHARACTERISTICS Pro 20-20 Combination Oven Quantity: 1 each Brand name or equivalent: Pro 20-20 (E/G) Specification/Salient Characteristics: Must have steam generation. Must have Absolute Humidity Control for humidity selection from 0-100%. Must include three cooking modes: steam, convection, and combination. Must have a 10.1" programmable touchscreen control. Must support easy recipe upload/download via USB port. Must include remote oven management. Must have five fully automated cleaning cycles. Must have a front-accessible and retractable rinse hose. Must be UL listed for ventless operation, including foods classified as “fatty raw proteins.” Must include an LED-illuminated door handle for visual notification of oven status. Must include automatic steam venting at the end of the cooking cycle. Must have zero clearance design. Accessories: Must support a capacity of twenty full-size sheet pans or forty full-size hotel or GN 1/1 pans, with a two-row configuration. Must include a roll-in pan cart with twenty non-tilt support rails. Must include ten wire shelves. Must be capable of handling 480 lb. (218 kg) product maximum. Capacity for 300 quarts (380 liters) volume maximum. Must include a smoking feature for hot or cold smoke with real wood chips. Extended Warranty: Quantity: 1 each Must include a one-year extension on top of the standard warranty. Standard Warranty Must include one full year parts and labor. Must include travel time during normal business hours. Configurations: Must support Electric configurations. Must support Turbo and ECO configurations for energy conservation. Various voltage configurations for electric models. Water Treatment Options: Must include RO System OPS175CR/10. Must include a water filtration system. Installation Options: Must include factory-authorized installation programs and installation start-up checks. 4. DELIVERY 4.1 Contractor shall deliver all equipment to SLVHCS nutrition and food service located at 2400 Canal St, New Orleans, LA 70119 on or by August 14, 2026. 4.2 Deliver materials in the manufacturer's original sealed containers with brand name marked. 4.3 Package to prevent damage or deterioration during shipment, handling, and storage. 4.4 Maintain protective covering until delivery is necessary. 4.5 Any government-requested delayed delivery up to 90 days after the initial award delivery date shall be at no additional cost to the Government. 4.6 A pre-delivery meeting will be conducted 3 days prior to the initial award delivery date for verification of delivery and installation dates. 5.0 INSTALLATION 5.1 Contractor shall uninstall all current equipment and install all newly purchased equipment as stated in this SOW. 5.2 Contractor must verify and test that all equipment, including any additional components, are fully operational and in working condition. 6.0 SITE CONDITIONS 6.1 There shall be no smoking, eating, or drinking inside the hospital. 6.2 The Contractor shall conduct a joint inspection with the COR upon delivery. 6.3 The Contractor shall perform and document dates of completion for punch list items, replacement parts, and short ship items from the manufacturer. 7.0 DELIVERABLES 7.1 Operation and Maintenance Manuals - Quantity: 2 each. 7.2 Deliver compiled manufacturer-recommended maintenance schedule and operation materials to the COR upon completion of installation. 8.0 TRAINING 8.1 Contractor shall provide On-site training of equipment to the Users. 8.2 Provide a training program to Biomedical Engineering technicians and in-house clinical personnel, equipping them with the knowledge to operate and maintain the system. 9.0 PROTECTION OF PROPERTY 9.1 Contractor shall protect all items from damage and repair or replace any items damaged due to actions during transit and or installation. 9.2 The Contractor shall perform an inspection of the site prior to commencing work, ensuring that the building warranty is maintained. 9.3 The Contractor is responsible for the security of the work areas. 10.0 INFECTION CONTROL, DUST & DEBRIS CONTAINMENT, AND PROTECTION OF ADJACENT FOOD PREPARATION AREAS 10.1 The Contractor shall comply with all VA, local facility, and Infection Control Risk Assessment (ICRA) requirements when performing any work in or adjacent to Nutrition and Food Service spaces. Due to the sensitivity of inpatient food production areas and the presence of immunocompromised patients, strict contamination control measures are required. 10.2 Dust and Debris Barriers (Mandatory)The Contractor shall provide, install, and maintain appropriate dust, debris, and contamination barriers before beginning any dust‑generating work, including but not limited to cutting, drilling, anchoring/bolting, demolition, or removal of existing equipment.Barriers shall:• Fully isolate the work area from active food productio…