Specifications include, but are not limited to: The types of kitchen equipment that are traditionally associated with a university’s cafeteria including but not limited to existing kitchen building structures, convection ovens, broilers, refrigerators, freezers, ranges, dishwashers, steamers, braising pans, comb ovens, fryers, griddles, grills, skillets, melters, ranges, kettles, microwave ovens, toasters, pasta cookers, food holding/warming, slicers, mixers, food processors, steam equipment, food dispensers, ware washing, ice makers, hot plates, ventilator hoods, frozen drink machines, proofing cabinets, ice cream boxes, blast chillers, beverage dispensers, dishwashers, garbage disposals, carts/racks, milk boxes, prep tables, soft serve machines, cutters, knife sharpeners, sheeters, dividers, conveyors, grease filtrators, serving lines, kiosk, and audiovisual equipment. A. This work includes, but not limited to, preventive maintenance and/or equipment repair: on call services to extend the life of the equipment, minimize breakdowns, and improve overall efficiency of the equipment while reducing operation cost. B. The contractor shall provide all necessary testing/inspections in accordance with the current state adopted codes, and repair service laws or ordinances, and all rules and regulations of health, public, and/or other authorities controlling or limiting the methods and materials to be used, or the actions of those engaged in this kind of work.