ITEM

DESCRIPTION

UNIT PRICE Regular Hours

UNIT PRICE AFTER HOURS

Gordon Dining and Event Center, 77 W. Dayton St. 

1

Blast Chill Production-EF1

$600.00

$600.00

2

Cook Chill Production-EF2

$600.00

$600.00

3

Catering Hot Food Production-EF3

$600.00

$600.00

4

Bakery Production-EF4

$600.00

$600.00

5

Que Rico-EF5

$600.00

$600.00

6

Hot Food Production II-EF6

$600.00

$600.00

7

Capital City Pizza-EF9

$600.00

$600.00

8

Buona Cucina-EF10

$600.00

$600.00

9

Great Greens-EF11

$600.00

$600.00

10

Fired Up (grills)-EF12

$600.00

$600.00

11

Global Kitchen (backline)-EF13

$600.00

$600.00

12

Eggcetera (two)-EF-14

$600.00

$600.00

13

Delicious/Buckingham Bakery (two)-EF15

$600.00

$600.00

14

Fired Up (fryers)-EF16

$600.00

$600.00

15

Global Kitchen-EF17

$600.00

$600.00

16

Baxter Rack Ovens (three)-EF18

$600.00

$600.00

17

Hot Food Production I-EF23

$600.00

$600.00

18

Cook Chill Production-EF26

$600.00

$600.00

19

Cook Chill Production-EF27

$600.00

$600.00

20

Oil Boiler-IF4  (non-welded ductwork on this fan)

$400.00

$400.00

Elizabeth Waters Hall,  1200 Observatory Drive

21

Main Hood

$375.00

$375.00

Holt Commons. 1650 Kronshage Drive

23

Frank's Place

$500.00

$500.00

Chadbourne Hall. 420 N. Park Street

24

Back Production (kettles-fryer-rotisserie)-EF1

$400.00

$400.00

25

Back Production (steamers-ovens)-EF2

$400.00

$400.00

26

Oven-EF3

$400.00

$400.00

27

Global Kitchen (wok-grill-fryer)-EF5

$400.00

$400.00

28

Global Kitchen (Mongolian grill)-EF6

$400.00

$400.00

29

Que Prico (induction cookers)-EF7

$400.00

$400.00

30

Fired Up (char grill/grill)-EF8

$400.00

$400.00

31

1849 (steamer)-EF9

$400.00

$400.00

32

Fired Up (fryers)-EF10

$400.00

$400.00

33

Buno Cucina (pasta fryers)-EF11

$400.00

$400.00

34

Capital City Pizza (ovens)-EF12

$400.00

$400.00

35

Delicious (Panini grills)-EF14

$400.00

$400.00

Dejope Hall,  640 Elm Drive

36

Hot Food Production (skillets-kettle-ovens)-EF7

$800.00

$800.00

37

Hot Food Production (steamers-fryers-grill)-EF8

$800.00

$800.00

38

Global Kitchen/Buona Cucina (fryers-steamer)-EF9

$800.00

$800.00

39

Global Kitchen (grill)-EF10

$800.00

$800.00

40

Delicious (front unit-conveyor toaster)-EF11

$800.00

$800.00

41

Delicious (back unit-oven/proofer)-EF12

$800.00

$800.00

42

1849 (smoker oven)-EF13

$800.00

$800.00

43

Fired Up (grill-char boiler)-EF14

$800.00

$800.00

44

Fired Up (fryers)-EF15

$800.00

$800.00

45

Maki-Mono & Noodles (kettle)-EF16

$800.00

$800.00

46

Zoe Bayliss House, 915 W. Johnson Street

$250.00

$250.00

47

Susan Davis House,  917 W. Johnson Street

$250.00

$250.00

48

Newell's Café in Smith Hall,  35 N. Park Street

$400.00

$400.00

Service Requirements..  Clean food service exhaust hoods, fans and duct work from kitchen to exterior of buildings as requested by University Housing.  All work to be done as per N.F.P.A. Standards #96 and based on Housing timelines developed in conjunction with the Contractor. Contractor must be able to offer after hour service.

Cleaning Method.  Cleaning shall be done with an approved biodegradable degreaser.  All affected areas, various electrical devises, outlets and equipment must be properly covered and protected during the cleaning process.  This includes moving equipment and or furniture as needed.  If carpet is present this also must be covered to prevent damage.  On hoods that have Melink Intelli-Hood controls the temperature sensors in the hood must be wiped clean and the optic sensors also must be covered to prevent damage during the cleaning process.  Contractor assumes full responsibility for damages as result of using chemicals, water and pressure washers.  If gas lines are disconnected all pilots must be relit and lines tested for gas leaks.  All equipment under hood(s) must be tested prior to leaving.

Degreaser. Shall be non-flammable, non-toxic, environmentally safe, and suitable for use in a food service environment. Housing’s Maintenance Supervisor will be the sole judge of suitability and must approve prior to being used. If the University requests samples of the degreaser, contractor must provide the sample within 5 working days of the University’s request during the life of the contract. The 5 day requirement may be adjusted if mutually agreeable to both parties.   Contractor shall provide Material Safety Data Sheets (MSDS) for all cleaners used as part of this contract. Contractor must notify Housing’s Maintenance Supervisor of any degreaser changes at least 2 weeks prior to using the product.

Notification. Contractor representative shall contact Housing’s Maintenance supervisor (or designee/s) prior to starting this service at each location to receive information such as special instructions, directions, and coordination with building occupants, etc. This is a requirement EACH AND EVERY TIME a hood, fan, or duct is cleaned. When service is complete for each service area contractor representative shall contact Housing’s Maintenance Supervisor  (or designee/s) to confirm work is complete.

Work Hours.  Regular work hours shall be 6:00 am through 4:30 pm Monday through Friday (excluding holidays).  After Hours shall be 4:30 pm through 6:00 am, Monday through Friday, and all day Saturdays (excluding holidays).

Schedule, Locations and Frequency. The University will contact the contractor at least 4 weeks, if possible, prior to schedule each cleaning project or shall arrive at a mutually agreeable schedule. Frequency of cleanings to be done as per N.F.P.A. Standards #96.

Cleaning Standards. All hoods, fans and connecting ductwork are to be cleaned to local fire codes and N.F.P.A. Standards #96. If cleaning chemicals and/or procedures could damage University’s property, that property must be protected. This includes but not limited to the floor, walls, and surrounding equipment. All hoods, fans, grills, blades, impellers, or residue from ducts on floor under fans and hoods must be thoroughly cleaned leaving no grease dirt or cleaning chemical residue. There shall be no standing water left inside or outside of the system. All water puddles must be wiped dry rather than air dried to prevent residue staining or rusting.  Contractor assumes full responsibility to any and all damage to Housing property.

Inspection. Contractor shall not leave each work site until the work has been inspected by Housing’s Maintenance Supervisor (or designee). Housing’s Maintenance Supervisor (or designee) shall be the sole judge of acceptable work. The University will not be responsible for additional charges if Contractor must return to the work site(s) to satisfactorily complete the cleaning. Payment will not be authorized until all work has been completed to the Universities satisfaction.

Performance. Contractor shall have in his or her employ, sufficient qualified and competent personnel to perform work promptly and in accordance with the work schedule as approved by the University. The University may require the Contractor to not employ and/or dismiss from the work such employee(s) as the University deems incompetent, careless, insubordinate, or otherwise objectionable. At each work site, the Contractor shall employ a supervisor or foreman who shall have full authority to act for the Contractor. It is understood that such Contractor representative shall be acceptable to the University.