Sources Sought Attachment 1 Kitchen Equipment

SOURCES SOUGHT SYNOPSIS

FOR
Kitchen Equipment and Installation

W912L8-27-Q-A001

The West Virginia Army National Guard is issuing this Sources Sought synopsis as a means of conducting market research to identify parties having an interest in and the resources to support a requirement for kitchen equipment and installation. The result of this market research will contribute to determining the method of procurement.
PSC: 7310 Food Cooking, Baking, And Serving Equipment
NAICS: 333310 Commercial and Service Industry Machinery Manufacturing Size Standard: 1,000 employees
Requirements:
The Government requires the supply, delivery, and optional turnkey installation of commercial grade kitchen, cooking, baking, and serving equipment for a federal building cafeteria and food prep facility. Items will include but not limited to commercial ranges, convection/combi ovens, griddles, deep fryers, steam kettles, hot food holding cabinets, and stainless – steel prep tables/counters. All equipment must be NSF/ANSI certified for commercial sanitation and UL or ETL listed for gas/electrical safety. Must comply with Federal Energy Management Program (FEMP) guidelines and ENERGY STAR energy-efficiency certifications where applicable. Must comply with the Buy American Act / Trade Agreements Act as mandated by RFO FAR Part 25.
Requires inside delivery, uncrating, inspection, placement at rough-in connection points, and removal/disposal of shipping dunnage at the designated federal site. This is a new requirement.
Location:
Performance shall be based out of Kingwood, WV 26537
Requested Information & Capability Package:
THERE IS NO SOLICITATION AT THIS TIME. This request for capability information does not constitute a request for proposals; submission of any information in response to this market survey is purely voluntary; the government assumes no financial responsibility for any costs incurred. If your organization has the potential capacity to supply the required equipment and installation, please provide the following information:
1) Organization name, address, email address, web site address, telephone number, size and type of ownership (small business, 8(a), HUBZone, etc.) for the organization. 2) Identify if equipment and services are available under existing federal contract vehicles (e.g., GSA MAS, DLA Troop Support Contracts, DoD ESI).
3) Tailored capability statement (maximum 5 pages) addressing the particulars of this effort, with appropriate documentation supporting the capability to provide specified commercial kitchen