USCG Station Fort Lauderdale Foodservice Equipment Upgrade

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 h...