N00244-26-Q-0063 Naval Base Point Loma Galley Grab N Go

STATEMENT OF WORK Naval Base Point Loma SUBASE 140 Sylvester Rd Bldg 500 San Diego, CA 92106 Grab-N-Go Food Service Equipment and Installation 1.0 General Scope The contractor shall provide all personnel, equipment, supplies, facilities, transportation, tools, materials, supervision, and other items necessary to procure, deliver, and install a complete suite of self-service display cases, warmers, dispensers, and custom fabricated cabinetry for a Grab-N-Go food service operation. BACKGROUND The purpose of this contract is to modernize the galley serving infrastructure to better support dining operations, with a specific focus on optimizing the serving line flow and implementing a rapid grab-and-go capability for Sailors dining at the facility. Currently, the existing galley furniture and serving line equipment are outdated and lack the necessary configuration to support high-volume, quick-service meal distribution. This legacy equipment presents ongoing challenges for service efficiency and limits the dining options available to personnel with constrained schedules. By replacing the outdated infrastructure with modern, purpose-built grab-and-go furniture and equipment, this project will directly reduce wait times and alleviate congestion while simultaneously enhancing the throughput, flexibility, and overall dining experience for the Sailor population. 2.0 Contractor Responsibilities Item Requirement 2.1 Contractor is responsible for verifying all dimensions prior to bidding and installation. 2.2 The contractor will provide personnel who are certified to perform required tasks. 2.3 Contractor will be permitted to work inside of the Dining Facility during the following hours: Monday through Friday - 0730-1500 except during meal hours and holidays. Meal hours are: Breakfast: 0600-0730; Lunch: 1100- 1230. Night or weekend shift may be coordinated with Food Service Officer -- 1 of 5 -- with no additional cost in pricing. Night shift is preferred if project involves loud noise and heavy dust to not interfere with patrons during meal hours and must be coordinated with the FSO. Exact days of work will be coordinated before commencement to ensure space availability. Coordinate with LCPO /FSO before commencing work to ensure each section is secured for work while utilizing different serving lines to serve the patrons. Immediate work area will be properly secured by the contractor and will not conflict with meals being served or dining area being utilized. 2.4 Contractor will provide plastic barriers to contain dust or paint. 2.5 Contractor is responsible for daily clean up and disposal of all generated debris/materials to proper disposal or recycle containers at the back dock. 3.0 Equipment Requirements The contractor shall provide the following equipment according to the specifications listed below. All equipment must be new and compliant with standard FDA, ETL, and NSF standards where applicable. Note: Equipment could be replaced with the same or better based on availability. Item Qty Model / Description Specific Requirements & Features 1 2 B3632H: Oasis® Self-Service Heated Merchandiser 36-3/4"W x 32-1/4"D x 82-1/2"H. 4 individually controlled solid heated shelves, flat upper front panel, stainless steel interior/mirror end panels. Silversan Black lower front. Laminate exterior. 208-240v/60/1-ph. 2 2 B37D: Oasis® Self- Service Case, Non- Refrigerated 35-5/8"W x 34-1/4"D x 82-1/4"H. LED top light (4000K), 4 metal shelves, roll- down locking security cover. Silversan Black interior/exterior. Laminate exterior. 110-120v (standard straight blade). -- 2 of 5 -- 3 2 B37R: Oasis® Refrigerated Self- Service Case 35-5/8"W x 34-1/4"D x 82-1/4"H. Breeze self-contained refrigeration with R290 Hydrocarbon refrigerant. LED top light, 4 metal shelves, roll-down locking security cover. Silversan Black. Laminate exterior. 4 2 CSC3223: Impulse® Self- Service Non- Refrigerated Countertop Case 30-7/8"W x 22-5/8"D x 36-3/8"H. 4 adjustable tray support shelves (18"D), self-closing swinging front doors, interior side lights. 6"H gray base with bag storage area. 110-120v/60/1-ph. 5 2 COUNTER Standard counters to support Grab-N-Go line setup. 6 1 Custom Fabrication Cabinet Cabinet with sneeze guard finished to match existing interior aesthetics. 7 1 TQ-400: Toast- Qwik® Conveyor Toaster Horizontal conveyor, countertop design, approx. 6 slice/min capacity. ColorGuard sensing system. 120v/60/1- ph, 1790 watts, 14.9 amps. 8 1 XLBC3F-1826-13: Extra Large Display Case (Pastry) Countertop, 3-tier, 28-1/2"W x 23-1/2"D x 32-3/4"H. 3 clear trays (18" x 26"), front individual doors with soft down hinges. 9 1 RMS10DSA: Amana® Commercial Microwave Oven 0.8 cu. ft. capacity, 1000 watts, low volume, single-stage cooking. Lighted control dial, side-hinged door with tempered glass, stainless steel interior & exterior. 120v/60/1-ph, 13.0 amps, NEMA 5-15P. -- 3 of 5 -- 4.0 Installation and Integration Tasks Task Description Delivery & Uncrating The contractor shall deliver all merchandise to the designated facility and remove all crating and packaging materials from the site. Facility Modifications Contractor will provide materials and modification in the facility to be identified by the customer to ensure proper fitment, utility routing, and structural integration of all food service units. Equipment Installation The contractor shall execute professional installation of all provided units. This includes placing floor models, drop-in installations for dispensers, and integrating undercounter/countertop models with existing or provided millwork. Electrical Compliance The contractor must ensure all connections comply with standard electrical specifications provided (e.g., NEMA 6-30P, NEMA 6- 20P, NEMA 5-15P). If a GFCI is required at the installation site, a GFCI breaker MUST be used in lieu of a GFCI receptacle. Testing Following installation, the contractor shall power on and test all heated, refrige…