The contractor shall furnish all labor, tools, parts, and materials, as necessary, to provide Preventative Maintenance/Inspection/Repair, On-Call Repair Services, Emergency Repair Services. The contractor shall not perform any work that is beyond their technical capabilities or for which they are not licensed or certified. The contractor will provide A comprehensive preventative maintenance and corrective maintenance program for assessment, inspection, and repair of facility kitchen equipment. It includes current and new equipment that will be added to the facilities equipment inventory. A WRITTEN SERVICE TICKET WILL SHOULD BE PREPARED TO INCLUDE STATUS OF EQUIPMENT, SYSTEMS, REPAIRS, PARTS USED AND CORRECTIVE ACTIONS TAKEN. Services will include: 1. INSPECT EQUIPMENT AND CONDUCT PREVENTIVE AND CORRECTIVE MAINTENANCE OF REFRIGERATION EQUIPMENT INCLUDING: a. FILTER CHANGE b. CLEANING OF THE CONDENSOR AND EVAPORATOR c. CLEANING KITCHEN EQUIPMENT AS NEEDED DURING INSPECTION d. ADJUSTMENTS TO EQUIPMENT e. CHECK OPERATIONS AND EXTERNAL PARTS f. CLEAN DRAINS g. CHECK TEMPERATURES h. CHECK FANS i. LUBRICATE EQUIPMENT j. INSPECT DOOR GASKETS AND REPLACE k. PROBLEM SOLVE EQUIPMENT BREAKDOWNS l. CHARGE REFRIGERATION SYSTEMS, WHEN NECESSARY m. REPLACE PARTS REQUIRED BY MANUFACTURE n. COMPLETE THE PREVENTIVE MAINTENANCE DOCUMENTATION FOR EACH PIECE OF PREVENTATIVE MAINTENANCE AND ELECTRICAL SAFETY CHECKS WILL BE PERFORMED ONCE OR TWICE A YEAR BASED ON MANUFACTURE REQUIREMENTS o. WORK SHALL BE PERFORMED IN ACCORDANCE THE MANUFACTURE’S RECOMMENDATIONS AND STATE CODES AND REGULATIONS.
