USCG Station Fort Lauderdale Foodservice Equipment Upgrade
Inactive on SAM.gov — responses were due 6 Aug 2026 · Small Business Set Aside - Total · U.S. Coast Guard, DHS · Dania, FL · Qty 1 EA · NAICS 333310 · Solicitation 30315PR260000007
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SAM.gov marked this notice inactive — responses were due 06 August 2026.
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Can be bid as a nonmanufacturer: 500 or fewer employees, normally sells this item, takes possession of it, and supplies a product made in the US by a small manufacturer unless SBA has waived that. 13 CFR 121.406(b)
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Description
COMBINED SYNOPSIS / SOLICITATION Federal Acquisition Service / U.S. Coast Guard Commercial Products & Commercial Services (FAR Part 12 & Part 13) SOLICITATION INFORMATION Solicitation Number: 30315PR260000007 Document Type: Combined Synopsis / Solicitation (RFQ) Project Title: USCG Station Fort Lauderdale Foodservice Equipment Upgrade (Permanently Integrated Line-up) Set-Aside: 100% Total Small Business Set-Aside Applicable NAICS Code: 333318 (Other Commercial and Service Industry Machinery Manufacturing) Product Service Code (PSC): 7310 (Food Cooking, Baking, and Serving Equipment) Place of Performance: U.S. Coast Guard Station Fort Lauderdale 7000 N. Ocean Drive, Dania Beach, FL 33004 Response Deadline: July 30, 2026, at 1400 Hours Eastern Time Issuing & Contracting Office: Ulric Waldron, Contracting Officer LOG-93 Procurement & Contracting Detach Miami 15608 SW 117th Avenue, Miami, FL 33177 Phone: 206-815-1487 Email: Ulric.M.Waldron@uscg.mil SECTION 1: STATEMENT OF WORK (SOW) 1.0 General Information & Objective This requirement is for the turnkey procurement, delivery, assembly, positioning, and permanent bulkhead integration of a new commercial-grade, continuous, built-in Heated and Utility Foodservice Serving Line, including the complete demolition and disposal of legacy assets. The contractor shall provide all coordination, labor, materials, equipment, transportation, and supervision necessary to successfully execute this project at USCG Station Fort Lauderdale. 2.0 Critical Constraints & Structural Requirements Continuous Unit Requirement: The hot and cold serving line must be designed and delivered as one continuous, seamless unit. Multi-unit configurations joined with temporary pin-locking systems, latch systems, or exposed alignment horns will not be accepted. Permanent Installation: This system is not a mobile cart assembly and shall not utilize casters. The system will be permanently integrated, anchored, and built directly into the station's bulkhead. It must be designed to be fully tied into the building s main electrical and plumbing/drainage utilities. Zero Government Furnished Property (GFP/GFE/GFL): There is zero Government Furnished Property, Equipment, or Labor associated with this project. All facility preparation, final utility connections, and waste management support must be executed by a third-party Site General Contractor (GC) or the facility s designated trades. 3.0 Technical Specifications & CLIN Structure CLIN 0001: Continuous Integrated Foodservice Serving Line (Hot/Cold Built-In) QTY: 1 EA Target Physical Dimensions: 141-1/2" L x 31-1/4" W x 35" H (Mounted on adjustable legs) Frame: Constructed from 1-1/4 x 1-1/4 welded Type 304 stainless steel (S/S) tubing. Top: Heavy-duty, solid 16-gauge, Type 304 S/S with a standard rolled edge finish at the front edge. Exposed Ends & Rear Aprons: Constructed from 18-gauge, Type 304 S/S welded to the frame, finished with commercial plastic laminate on the outer ends (color selection to be made by the USCG from standard manufacturer palettes). Rear aprons shall be 16-gauge, Type 304 S/S welded with matching laminate finish. Front Panel Configuration: No front panels are required (the front structure remains open under the counter frame) as the unit will be built directly into the bulkhead, which will fully enclose the front. Undershelves: Removable 18-gauge S/S bottom shelf and a middle shelf (Model USM-6-MOD or equal). Legs: 1-5/8 diameter, 16-gauge S/S tubing with heavy-duty adjustable bullet feet (replacing casters) to enable permanent anchoring and leveling. Service Access: Removable rear sliding doors (Model RPS-4-MOD or equal) with physical cylinder key locks. Utility Openings: Built with two (2) integrated square cutouts (SC) for utility line routing, and two (2) integrated 4x4 (120V) outlet junction boxes (JBC) in the base with integrated cord wraps. Section A: Built-In Electric Hot Food Wells Configuration: Includes four (4) 12" x 20" individual hot food wells, each managed by an independent thermostat. Drainage: Features an individual drain with a dedicated valve for each well, manifolded together into a single, centralized drainage valve (Model DMV-4 or equal) for permanent plumbing tie-in. Controls: Apron-mounted remote control panels. Side Splash: 8" high S/S end splash on the outer exposed side. Sneeze Guard & Warming Assembly: Integrated custom self-service sneeze guard with tempered glass, integrated LED lighting, and an overhead food warmer (Model CSG-FWL-4 with GRAL-54 or equal). Electrical Power: Wired to a single, dedicated connection point. Requirement: 208V, Single Phase, 60Hz, 3.4 kW (approx. 22.8 Amps with hot wells and overhead warmer active), equipped with a 6-foot heavy-duty cord and NEMA L14-30P plug. Section B: Built-In Refrigerated Cold Food Pan Configuration: Features a built-in, 4-pan refrigerated cold food drop-in unit with a 3-inch recessed pan area (NSF-7 certified). Refrigeration System: Completely self-contained refrigeration system powered by a remote compressor located in a lower, louvered S/S compartment on the unit's base. Includes a remote, apron-mounted on/off switch for the compressor. Warranty: Compressor must include a minimum 5-year manufacturer warranty. Sneeze Guard & Lighting Assembly: Integrated custom self-service sneeze guard with tempered glass and independent LED lighting. Electrical Power: Wired to a single, dedicated connection point. Requirement: 120V, Single Phase, 60Hz, 1/3 HP (approx. 7.43 Amps with compressor and LED lighting active), equipped with a 6-foot heavy-duty cord and NEMA 5-15P plug. 3.1 Regulatory & Safety Certifications The continuous unit must possess and clearly display certifications from recognized testing laboratories (UL, ETL, CSA, or equivalent) confirming compliance with: UL-39F7 Listed (Commercial Food Service Equipment) UL-EPH NSF/ANSI Standard #2 (Food Equipment sanitation) UL-NSF Standard #7 (Commercial refrigerators and freezers) ETL-NSF/ANSI Standard 4 / Standard 2 (Heated and food holding units) ETL-UL Standard 197 / CSA Standard C22.2 #109 (Electric commercial cooking appliances) SECTION 2: CONTRACTOR TASKS & LOGISTICS PROTOCOLS 1.0 Equipment Delivery Requirements Delivery shall be made FOB Destination to USCG Station Fort Lauderdale. Delivery Access Prerequisites: Prior to delivery of equipment to the jobsite, exterior access to all delivery entrances must be complete, including driveways leading to the entrance into the building, to allow for trucks to enter for unloading equipment, forklifts, jacks, and/or hand trucks. All doors and hallways leading to the foodservice kitchen areas, bars, and service stations must be finished prior to delivery of equipment. The Contractor's Project Manager, along with the Owner/Owner's Representative (USCG Representative), will conduct a joint site inspection to assure that the site is ready to accept delivery and setting of equipment in place, as per the above requirements. If, after the site survey is complete, it is determined that the site is not ready to accept delivery of the equipment, a formal notification will be sent to all parties involved. 2.0 Receiving, Inspection, & Damage Mitigation The Contractor shall manage the receipt, uncrating, and joint physical inspection of the unit upon arrival with the USCG Representative. Freight Inspection Protocols: Visual Inspection: The receiver must thoroughly inspect the shipment prior to signing the carrier's bill of lading. Cartons should be opened in the presence of the driver. Documentation: Any visible or concealed damage must be explicitly annotated on the bill of lading prior to signature. If the driver refuses to wait, this must be annotated on the freight bill. Refusal & Reporting: If equipment is damaged beyond repair, the shipment must be refused, damages notated, and the Contracting Officer notified immediately. Concealed damage must be reported within five (5) days to maintain claim eligibility. 3.0 Demolition & Legacy Asset Removal The Contractor shall safely dismantle and remove the existing foodservice unit from the bulkhead site. Safe transit, disposal, and environmental/dumping fees for the legacy unit are the sole responsibility of the Contractor. 4.0 Foodservice Area Installation, Positioning, & Safety Foodservice Area Prerequisites: All walls, floors, and ceilings in the designated installation area must be finished prior to setting equipment in place. All plumbing and electrical rough-in stub-outs must also be completed. All protective film and coverings on the equipment must remain on the unit until it has been physically connected to utilities by the facility's licensed plumbers/electricians. The Owner and/or General Contractor (G.C.) must provide dumpsters on-site for all crates and packaging materials to be discarded, at the owner's expense. The Contractor shall position and level the continuous unit using the adjustable S/S bullet feet against the bulkhead and…
Version history
SAM.gov has posted 3 notices under solicitation 30315PR260000007, oldest first.
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