T E N D E R F O R M
maharashtra animal& fishery sciences university,nagpur maharashtra animal& fishery sciences university,nagpur
ANNEXURE -ITechnical Bid (Envelope –A):1. Technical Bid consisting of all technical details along with commercial terms &conditions.2. Product Literature / leaflets consists of detailed description of goods essentialtechnical and performance characteristics.3. Bid Security in the form of A/c payee DD or Bank Guarantee of a NationalizedBank.4. Manufactures Authorization Certificate in case the bidder is quoting as an agent onbehalf of a manufacturer.5. The Authorized Agent / Dealer should have facility of the after sales service,repairing of the equipment plant, machinery at the site / shop.6. Duly completed Questionnaires.7. Certified copy of PAN / ITCC issued by Department of Income Tax.8. Documents showing capability to carry out supplier’s maintenance, repair & spareparts stocking obligations.9. Certified copy of Sales Tax / CST clearance certificate.10. Users list, Performance certificate and Photocopies of the P.O. received from at leastfive government institutes for similar units during last five years.11. A clause-by-clause commentary on the purchaser Technical specification.12. Certificate regarding enlistment of Indian Agents with the Central PurchaseOrganization (e.g. DGS & D) if the Indian agent desires to quote directly on behalfof their foreign principles.Financial Bid (Envelope –B):1. Price schedule duly completed enclosed with bidding documents. Financial bidindicating item-wise price for the items mentioned in the Technical Bid.2. Proforma Invoice from foreign principal in case of imported item.3. A list giving full particulars including available sources and current prices of allspare parts, special tools etc. valid for a period of two years followingcommencement of use of equipments.4. Warranty of the equipment should be at least 36 months.5. Prices should be valid at least for 180 days from the date of opening of bid.6. Cost of annual maintenance charge of next 3 years after expiry of warranty period.7. The prices quoted should be negotiable.10
PART – I: Schedule of RequirementsDETAILS OF LABORATORY INSTRUMENTS/DAIRY PLANT MACHINERY /EQUIPMENTS/SMALL GADGETS TO BE PURCHASED under RKVYSr.No.Items to besuppliedSpecification Qty Rate(Rs.)1. Gerber centrifuge(automated)Electric fat testing centrifuge machine for 24 tests withbrake, cover, Auto timer, and stainless steel protectivecover. Programmable heater: up to 68 C in 1 C increment.Stainless steel housing, Automatic interlocking safety lid.Automatic shut down in case of unbalance. Automaticbrake Programmable centrifuge time 1 to 99 minutes Autotemperature adjustment, Make: Cowbell/ Sunrise/ Funke /Remi, Jupitor, Chhada, any std. makeOne2. Large JacketedkettleFor ghee/process cheese making Cap. 20-50 lit. withagitator, digital temp indicator, pressure gauge and safetyvalve Made up of SS-304Make: Any standard makeOne3. Coagulation vat Cap. 20-50 lit. With SS jacket, agitator, digital tempindicator, pressure gauge and safety valveMake: Any standard makeOne4. Cheese vat alongwith accessories5. VacuumPackagingCapacity: 10 kg/batch, Volumetric cap: 20 litInner wall : 2-3 mm thick SS-304 / 316Jacket is made from 2-3 mm thick AISI-304 SS andinsulated by glass wool and cladded by 2 mm thick AISI-304 SS, All corners shall have min 12 -25 mm radius ofcurvature. Cheese vat shall be resting on Stainless steeltable of suitable height for easy operation. It shall becomplete with Dairy valve to drain out whey, separatedigital temp indicator for sensing milk and jacket watertemp. Jacket should have inlet for water and drain valve todrain out water when unit not in use.Horizontal knife, Vertical knife, cheese hoop, Cheese pressand strainer. They are made from AISI-304 SSINBUILT HEATING SYSYEM: 2-3 kW Electric heaterwith PID controlCheese vat should have surface finish of minimum 180grit. Removable type agitator driven by geared motor.Provision for varying the speed of rotation.Make: Any standard makeMaterial of construction SS- 304, chamber size600x550x200mm or higher, Single/double head, pumpOneOne11
- Page 1 and 2: T E N D E R F O R MCOLLEGE OF DAIRY
- Page 3 and 4: Tender Form No____________Issued on
- Page 5 and 6: ToThe Associate Dean,College of Dai
- Page 7 and 8: Bank of India, Pusad branch. Demand
- Page 9: 34. The firm quoting for the above
- Page 13 and 14: 9. Miscellaneous material to fabric
- Page 15 and 16: 10. Head SpaceOxygen meter11. Digit
- Page 17 and 18: continuously in ambient temperature
- Page 19 and 20: Amount of Bid Security of Rs……
- Page 21 and 22: (c)If you are not registered either
- Page 23 and 24: PART IV-: Bid Form and Prices Sched
- Page 25 and 26: TENDER Notice, DTC, Warud (Pusad)PA
- Page 27 and 28: TENDER Notice, DTC, Warud (Pusad)3)
PART – I: Schedule of RequirementsDETAILS OF LABORATORY INSTRUMENTS/DAIRY PLANT MACHINERY /EQUIPMENTS/SMALL GADGETS TO BE PURCHASED under RKVYSr.No.Items to besuppliedSpecification Qty Rate(Rs.)1. Gerber centrifuge(automated)Electric fat testing centrifuge machine for 24 tests withbrake, cover, Auto timer, and stainless steel protectivecover. Programmable heater: up to 68 C in 1 C increment.Stainless steel housing, Automatic interlocking safety lid.Automatic shut down in case of unbalance. Automaticbrake Programmable centrifuge time 1 to 99 minutes Autotemperature adjustment, Make: Cowbell/ Sunrise/ Funke /Remi, Jupitor, Chhada, any std. makeOne2. Large JacketedkettleFor ghee/process cheese making Cap. 20-50 lit. withagitator, digital temp indicator, pressure gauge and safetyvalve Made up of SS-304Make: Any standard makeOne3. Coagulation vat Cap. 20-50 lit. With SS jacket, agitator, digital tempindicator, pressure gauge and safety valveMake: Any standard makeOne4. Cheese vat alongwith accessories5. VacuumPackagingCapacity: 10 kg/batch, Volumetric cap: 20 litInner wall : 2-3 mm thick SS-304 / 316Jacket is made from 2-3 mm thick AISI-304 SS andinsulated by glass wool and cladded by 2 mm thick AISI-304 SS, All corners shall have min 12 -25 mm radius ofcurvature. Cheese vat shall be resting on Stainless steeltable of suitable height for easy operation. It shall becomplete with Dairy valve to drain out whey, separatedigital temp indicator for sensing milk and jacket watertemp. Jacket should have inlet for water and drain valve todrain out water when unit not in use.Horizontal knife, Vertical knife, cheese hoop, Cheese pressand strainer. They are made from AISI-304 SSINBUILT HEATING SYSYEM: 2-3 kW Electric heaterwith PID controlCheese vat should have surface finish of minimum 180grit. Removable type agitator driven by geared motor.Provision for varying the speed of rotation.Make: Any standard makeMaterial of construction SS- 304, chamber size600x550x200mm or higher, Single/double head, pumpOneOne11
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