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Commercial Kitchen Equipment & Installation

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State & Local

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

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This subcontract for Commercial Kitchen Equipment and Installation involves the supply and setup of professional-grade cooking, refrigeration, and food preparation equipment for dining establishment projects at the City of North Adams Airport. The scope of work includes the installation and commissioning of ovens, ranges, fryers, walk-in coolers, and prep tables, as well as the integration of commercial stoves and ventilation hoods. All installations must adhere to local health department codes and NSF standards to ensure a fully operational commercial kitchen. The opportunity is managed by the Massachusetts Finance and Purchasing agency and is categorized under NAICS code 423440. Interested parties must submit their responses by the deadline of September 15, 2026, at 6:00 PM.

General Info

Subcontract for commercial kitchen equipment installation at North Adams Airport by September 15, 2026.

Agency

Massachusetts → FP - Finance and PurchasingView Agency

NAICS

423440 - Other Commercial Equipment Merchant WholesalersView NAICS

Place of Performance

MA, USA

Set-Aside

NONE

Documents

This scope was carved out of NA-2026-014.

The full solicitation package (23 documents), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

Airport Restaurant Development

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Timeline

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Organization & Contact Information

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AgencyMassachusetts → FP - Finance and Purchasing
ContactsNo contacts available
OfficeN/A
Organization / Agency
Massachusetts → FP - Finance and Purchasing
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Office AddressN/A
ContactsNo contact information available

Full Description

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Supplies and installs professional-grade cooking, refrigeration, and food preparation equipment for prime contractors on City of North Adams Airport dining establishment projects. Installs ovens, ranges, fryers, walk-in coolers, and prep tables, including utility connection and commissioning. Uses commercial stoves, industrial refrigerators, and ventilation hoods. Must comply with local health department codes and NSF standards. Delivers a fully operational commercial kitchen.

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Keith Deutsch
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