Draft-Statement of Work - Fire Protection

DRAFT STATEMENT OF WORK

Kitchen Fire Protection
John L. McClellan Memorial Veterans Hospital & Fort Roots NLR VA Central Arkansas Veterans Healthcare System (CAVHS)
Little Rock, AR

A. BACKGROUND:

I.

Per NFPA 96, the new Food Services Center (Bldg. 211), and JLM dietetics are required to have their kitchen hoods cleaned semiannually due to limited grease use and/or limited meal service. The hoods for JLM, B170, and 202 require quarterly cleaning due to the heavy grease operations. During regular cleaning, the hood system must be inspected, tested and maintained. Per NFPA and regulatory requirements, kitchen fire suppression systems shall be inspected and serviced at a minimum of every 6 months to ensure proper operation and life safety compliance.

II.

Given that the kitchen fire suppression systems will be inspected, we’re including the inspection, testing and maintenance of the portable fire extinguisher. Per NFPA and regulatory requirements, portable fire extinguishers shall be inspected, serviced, and hydrotested to ensure proper operation.

B. SCOPE: The contractor shall provide all labor, materials, tools, equipment, personnel,

transportation, supervision, inspection, testing, maintenance, removal of old equipment, and installation of new equipment:

I.

To perform commercial hood and fans cleaning for multiple locations: Semiannual Cleaning: Clean kitchen cooking hoods and fans in Buildings 211, JLM Dietetics.
• Fan blades and dampers to be cleaned.
• All steam cleaning shall comply with the requirements of the most recent edition of the National Fire Protection Association (NFPA) 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Quarterly Cleaning: Clean kitchen cooking hoods and fans in Buildings 170-N, 202-N, JLM Canteen.
• Fan blades and dampers to be cleaned.
• All steam cleaning shall comply with the requirements of the most recent edition of the National Fire Protection Association (NFPA) 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations.

II.

To ensure kitchen fire suppression systems are fully operational and compliant with applicable codes and standards by inspecting and servicing all wet chemical fire suppression systems protecting commercial cooking equipment. All wet chemical fire suppression systems included, but not limited to:

• Kitchen hood suppression systems
• Nozzles and piping distribution network
• Detection lines (fusible links or electronic detection)