BANARAS HINDU UNIVERSITY
(NOTICE INVITING TENDER)
F. No./BHU/IAS/CFST/2009/2 Dated: 8-8-2009
The Centre of Food Science and Technology on behalf of the Vice-Chancellor, BHU, invites Rates & Technical Details for Supply, Installation, Testing and Commissioning for the Fruit & Vegetable Processing Plant consisting of under-mentioned items in sealed envelope (Two-Bid System) from Manufacturers only for the following items and as per details given below:
Sr. No. / Tender No. / Specifications & quantity of the item / Quantity / Estimated cost1. / CFST/2009-10/
02/DATED
8-8-2009 / Fruit & Vegetable Processing Plant consisting of:
a) Fruit/Vegetable washer
b) Pulper
c) Fruit mill
d) Storage & mixing tank
e) Multipurpose Helicoliodal Screw Expunger / Extractor
f) Vacuum filling machine
g) semi automatic filling machine for viscous liquids
h) Dicing/Cubing machine
i) Vegetable Cutting Machine
j) Multifunctional Slicer
k) Low temperature slice grinder
l) Crown corking machine (Foot Operated)
m) Cap sealing machine (pneumatic operated)
n) Paste making machine
o) Vacuum evaporated vessel
(Details given in enclosure I) / One Unit on Turnkey basis / Rs. 40.00 lakh
The Tender Documents for items will be on Two-Bid System consisting of Technical Bid and Price Bid. The Tender Documents will be submitted item-wise in two separate sealed covers clearly mentioning on the envelope the details of items for which bid is submitted. Any firm may bid for any number of items against the purchase of Tender Document but each offer must be item-wise in two bid cover enclosing item-wise EMD/Bank Guarantee with Technical Bid.
The Tender Document (non-transferable) along with detailed specifications, terms and conditions may be purchased by the Interested Manufacturer on submission of a written application to the undersigned alongwith payment of non-refundable Tender Price as mentioned below. The Tender Price may be paid in the form of Bank Draft in favour of Registrar, Banaras Hindu University payable at Varanasi. The Tender document may be collected during office Hrs. (from 10.00 am to 4.00 pm) on all working days (Monday to Saturday) either in person or by post from the office of the undersigned. It can also be downloaded from the BHU website. The postal charges of Rs. 100/- (Rupees Hundred only) will be charged extra if tender document is required to be sent by post.
a) Price of Tender Document: Rs. 500/- Rupees Five hundred Non-refundable).
This should accompany the tender, if the document has been downloaded from the BHU website.
b) Date of commencement of sale of Tender Document: From the date of issue of the tender notice i.e. August 8, 2009.
c) Last date for sale of Tender Document: August 31, 2009.
d) Last date and time for receipt of Tender Document: 30 days from the date of issue of tender notice in the News Papers/BHU Website during the Office hours up to 4.00 PM (i.e. till September 8, 2009).
The tender should be addressed to the undersigned and should be delivered in person or sent by Registered post so as to reach the University by the due date. No tender will be accepted after the due date and time and the University will not be responsible for any type of postal delay.
All Tender Documents must be accompanied with the Bid Security Form/Earnest Money Deposit (Refundable) as equivalent to 2% of the estimated cost of the equipment. The Earnest Money Deposit is to be paid in the form of Bank Draft/Bank Guarantee in favor of the Registrar, Banaras Hindu University payable at Varanasi. The Bid Security Form/Earnest Money Deposit Bank Draft/Bank Guarantee must be enclosed with Technical Bid.
The details of Bank Draft Number of Earnest Money Deposit must be endorsed on top of envelop containing Technical Bid. The successful bidder shall have to deposit @ 5% of the order value as security through bank draft/Bank Guarantee.
The University reserves the right to accept or reject any bid, without assigning any reason thereof. No correspondence in this regard will be entertained. Earnest Money shall be forfeited in case it is found at any stage that information/particulars regarding supply of tendered item (s) is false.
Programme Coordinator
Centre of Food Science & Technology
Institute of Agricultural Sciences
Banaras Hindu University Varanasi – 221 005
Uttar Pradesh, India
Enclosure –I
Detailed Specifications of Fruits & Vegetable Processing Plants
1. FRUIT/ VEGETABLE WASHER/ OZONISER 1 No.
· Should be Equipped with high pressurized blowing unit with 3 HP blower air grids of 2HP each to produce strong agitation/forced washing.
· The fruits and vegetables should be passed through jet spray water turbulence which should thoroughly wash the dirt.
· Washer should be able to wash leafy vegetable/ root vegetable thoroughly in the same machine.
· After tunnel wash, vegetables should be picked up by an uplift conveyor which discharges it to the next stage.
· The body of the unit be made of SS 304.
· SS take off conveyor fitted with a specially designed PE casted belt with slots for conveying the fruit/vegetable with variable frequency drive to facilitate capacity optimization.
· The machine to be fitted with Ozone impunger to ensure purification & clarification of water.
· The outfeed slat chain conveyor should have surface removal system to minimize surface moisture and ensuring least microbial load and fungal growth.
· 1 HP recirculation pump and 3 HP blower pump.
· Upto 250 kg. per hour capacity
2. PULPER 1 No.
· Suitable for extraction of pulp from fruits/vegetables like mango, litchi, guava, tomato, carrot etc.
· The machine should have an in-feed hopper from where the product is dumped into the pulper.
· The skin & seeds of the products should come out of other side.
· The machine should have one sieve and one set of Nylon Brush
· Capacity: 200 – 250 kg/hr with 1 HP motor
3. FRUIT MILL
1 No.
· Capacity: 50 kg/hr of raw fruit
· For milling of Fruits/vegetables into small particles
· Mounted on a MS Stand
· The product to be fed into the hopper manually
· The product should be crushed by SS rotor which should crush it against the SS blades
· Crushing head size is 6”
· Motor 3HP
· Material of Construction: AISI 304
· Contact parts SS-304
· Other parts: CS/Powder coated
4. STORAGE/ MIXING TANK OF 500 Ltr. (with Stirrer) 1 No.
· Made of SS 304 with manhole top cover, inlet and outlet valve.
· Tank should be fitted with flush outlet valve, CIP cleaning ball.
· Variable speed dimension arrangement.
· Capacity: 500 Ltrs.
5. MULTIPURPOSE HELICOLIODAL SCREW EXPUNGER / EXTRACTOR 1 No.
· This machine should be suitable to crush & extract juice from apple/pineapple/ Orange/Kiwi.
· The machine should incorporate screw based extraction technology, ensuring high yield/ Juice.
· The screw should be made of aluminum and should ensure precise extraction to avoid bittering of juice from citrus / pulp.
· The screw press should be electrically operated floor mounted type with semi automatic controls.
· The material should be introduced through a tube and crushed by a spiral rod of 6” diameter.
· The sizes of the troughs of the spiral rod get smaller as the material goes more inward & should be adjustable to accommodate different fruits / hardness of the fruits.
· The juice should then be extracted to the storage container through the mesh.
· The residue is to be pushed by the spiral rod to the exit for collecting.
· The machine should help in achieving pungency standards and in achieving natural colors.
· The machine should have enclosed and sealed gearbox, for smooth and noiseless operation with low power consumption.
· All shafts to be made from proper steel and gears duly hardened and processed for long life of the machine.
· The machine should be made in Stainless Steel (all food contact parts).
· The machine should be easy to use and maintain.
· To be fitted with 3 HP 3 phase motor.
· Capacity 500 Kg/hr
6. VACUUM FILLLING MACHINE 1 No.
· Capacity: 10-15 bottles/ min
· Bottle size: 200- 500 ml
· Filling heads: 2 Nos.
· Fitted with water in type vacuum pump.
· Material of Construction: SS 304
· The filler should be able to adjust vacuum as per the bottle/product being with adjustable & removable filling valves for every cleaning.
· The machine should accommodate rotating vacuums valve to adjust vacuum.
7. SEMI AUTOMATIC FILLING MACHINE FOR VISCOUS LIQUIDS 1 No.
· Filling range 200-1000ml in a single machine.
· Machine should have pneumatically operated valves
· Capacity 10-15 fills/minute.
· Single head filler for filling viscous liquids like honey, ketchup, sauces etc. pneumatically operated.
· The rotary valves should ensure ease of and accuracy of filling along with pieces / thick liquid.
· Filling precisions +/- 1%
· Easy to adjust filling measure
· Easy to operate, easy to maintain
· The machine should have a 10 Ltrs. holding tank with removable design to accommodate ease of cleaning & operation.
· Easy to dismantle and install, easy to clean
· The complete machine should be GMP design & dismountable.
8. DICING/CUBING MACHINE 1 No.
· Suitable for three dimensional dicing / cubing of vegetables.
· Machine should be able to cut straight slices, dices or strip cuts as per require.
· The cut size should be varied from 5x5-20x20 for dices.
· The machine should incorporates simplified & rugged design for continuous production & easy cleanup and maintenance.
· All food contact parts to be in SS 304.
· Capacity 500 kgs/hr.(vis a vis potato)
· Equipment to be fitted with 2 HP. 3 phase motor, starter
TECHNICAL DETAILS FOR THE DIFFERENT CUTS
· Vegetable Preparation Machine Slicer with 0.8,1,2,3,4,5,8,10 & 14mm, ripple cut 2,3 & 5 mm. Dicer 5x5mm, 8x8mm, 10x10mm, 14x14mm, 20x20mm,25x25mm.
FOR DICES
· A slicing knife, circular knife spindle, and crosscut knife spindle to be used for dicing.
· Circular knife cuts: 1/8 to 3” (3.2 to 76.2mm)
· Crosscut Knife cuts: 1/8 to 1-1/2” (3.2 to 38.1mm)
· Crosscut Knife crinkle cuts: 9/32 to 5/8” (7.1 to 15.9mm)
9. VEGETABLE CUTTING MACHINE 1 No.
· To be Suitable to slice soft vegetable/ fruit like Mushrooms Strawberry, Tomatoes etc. in a uniform size.
· This machine to be fitted with in-feed conveyor which is of food grade material and feeds the vegetables to the slicing blades.
· The complete frame of the machine should be made of SS 304.
· Suitable for pickling, canning etc. of vegetables.
· All the contact parts to be made of SS.
· Capacity 80-100 Kg/Hr.
10. MULTIFUNCTIONAL SLICER: 1 No.
· Suitable to slice various types of Vegetables in different size of slices.
· The Machine should incorporate in-feed belt & feeding belt which would ensure regulated feed of Vegetables on to the Slicing Head.
· The Speed of belt feeder should be variable to ensure different cut size availability.
· Capacity: 100 – 150 Kgs /Hour.
· This Model should incorporate same slicing Technology but should be able to vary the speed of the in-feed belt conveyor as well as the slicing head.
· The Unique design should give six steps version controls through the PLC thus ensuring quicker change over for different types of Vegetables.
TECHNICAL DETAILS FOR THE DIFFERENTCUTS.
SLICES
· By removing the cross cut spindle and the circular knife spindle, the machine should make slices through the full range of slice thicknesses.
· Flat slices: 1/16 to 1” (1.6 to 25.4mm)
· Crinkle slices: 1/8 to 1” (3.2 to 25.4mm)
STRIP CUTS
· Flat and crinkle strip cuts in a variety of widths should be made by removing either the cross cut knife spindle or the circular knife spindle assembly.
· Minimum flat strip such as 1/8 x 1/8” x length of product (3.2 x 3.2 mm x length of product; crinkle strips such as 9/32”x length of product (7.1 x 7.1mm x length of product (25.4 x25, 4mm x length of product); crinkle strips such as 5/8 x 5/8” x length of product (15.9x15.9 mm x length of product).
· Shredder- Julienne Shredder (Shredding and slicing) 2 x 2 mm ( celeriac) , 2x4 mm (strips), 2x6 mm ( strips), 2x8 mm ( strips), 3x3 mm, 4x4 mm, 6x6 mm, 8x8 mm.
· French fries 8x 8 mm, 10x10 mm.
· Grater (Shredder) 1.5 mm, 2 mm, 3 mm, 4 mm, 5 mm, 7 mm, 9 mm, parmesan, radish.
· All the food contacting surfaces should be of SS 304.
11. LOW TEMPRATURE SPICES GRINDER 1 No.
· The complete machine should be made of stainless steel including frame.
· Should be Suitable to pulverize spices/ dry powders.
· To be fitted with uniquely designed stainless steel SS Cutters / Hammers.
· To be fitted with interchangeable wire mesh for adjusting to different products.
· The grinding head of the machine should be designed to ensure low temperature grinding of the product at > 50oC through use of chilled Water / Glycol or liquid Nitrogen.
· The colour retention/nutritional quotient of the grinded product should be preserved.
· Capacity: 50 – 70 Kg / hr
12. CROWN CORKING MACHINE (Hand Operated): 1 No.
· The machine should be Heavy duty, foot operated machine.
· It should be fitted with magnetic cork holder.
· It should be adjustable to accommodate all sizes of bottles.
· 3-4 bottles/minute.
13. CAP SEALING MACHINE (PNEUMATIC OPERATED): 1 No.
· Should be equipped with pneumatic cylinder.
· It should provide constant pressure on the Cap and then with gentle twist of handle the cap should get sealed.
· 5-6 bottles/minute.
14. VACUUM EVAPORATED VESSEL: 1 No.
· Made of SS-304,Vessel fitted with scraping, stirring arrangement with geared motor, The vessel is duly fitted with tube in tube condensation unit, aroma recovery unit, thermal co-efficient enhancer and modulator, rotary vacuum pump, fitted with 2' SS Ball valve, mounted on MS skid, capacity 10 gallons. The vessel is fitted with 2” SS Ball valve & the full unit is mounted on MS Skid. The concentration is carried at 55-60oC under Vacuum to avoid loosing aroma while evaporation. It should have safety and other control devices. Installation, pipe fitting, testing & commissioning etc.