UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION TECHNICAL SPECIFICATIONS FOR PURCHASE OF CHEESE PROCESSING EQUIPMENT

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UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION TECHNICAL SPECIFICATIONS FOR PURCHASE OF CHEESE PROCESSING EQUIPMENT 1. General Background Information 1.

1 UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION TECHNICAL SPECIFICATIONS FOR PURCHASE OF CHEESE PROCESSING EQUIPMENT 1. General Background Information 1.1 UNIDO is implementing the ENPARD project in Armenia on producer groups and value chain development. The overall objective of the project is ensuring an efficient and sustainable agriculture that contributes to better living conditions in rural areas. The project aim to strengthen producer groups, effectively engage producer groups in value addition activities, strengthen value chains that provide improved access to affordable, better quality food, contribute to the development of rural areas, improve access to local and international markets, and ensure the introduction of environmentally-friendly farming and food processing practices. The project is funded by the European Union and Austrian Development Cooperation. 1.2 The Project will support producers groups on the production of high value cheese, such as European style cheese like Gouda in the targeted regions of Armenia. Based on the business model developed by the project team, five HV cheese processing plants will be launched with more than 70 whole milk supplying farmers, thus producing at around 4000l of HVC during the first year of production. 1.3 Producer groups will conclude the construction/renovation of the identified premises in the targeted regions and it aims to equip them with the cheese processing equipment in view to better serve the needs of the members and produce competitive products. The below specified equipment is therefore needed for fulfilling the ENPARD mandate.

2 2. The Scope of Supply. 2.1 The following items should be supplied: GENERAL REQUIREMENTS: ALL ELECTRICAL EQUIPMENT, PLUGS AND CABLES MUST BE COMPLIANT WITH ELECTRICAL NETWORK STANDARDS in REPUBLIC of ARMENIA: (СП , ВСН-59-88, ПУЭ, СНиП ) Item Name Name and required parameters Quantity 1.1 Pasteurising cheese vat LOT 1 (cheese vat open type) with electric heating, stainless steel with a support platform. 1. Capacity: To be designed for processing 1000lt of milk per load and production of 100kg full-fat Dutch cheese Gouda 48+ per cycle. 2. Contents 1,0 cub.m, one cycle 4.8 hours max. 3. Inside wall made of cold rolled stainless steel (AISI 304) 4. Cladding (outside wall) made of stainless steel (AISI 304), fully welded 5. Knives and vertical shafts made of stainless steel (AISI 316L) 6. Open version 7. With jacket and insulation 50mm 8. With console electric stirring machine 9. With 3 knives and stirrer/ 1 sirrer, two knives 10. With adjustable speed by frequency converter 11. With stainless steel switching board and build-in digital thermometer 12. With thermostatic temperature regulation 13. With built-in electric heating elements 14. With stainless steel lid cover (AISI 304) 15. With measuring-lath 16. With stainless steel curd collector L175cm 17. With whey outlet and valve DN With a pneumatic lifting system for emprying the vat 19. On stainless steel/nylon wheels 20. Heating: 83,4 kw/h 21. Cooling: 50,1 kw/hr, ice water from external supply V 50Hz, motor 0,25kW + installed heating 3x30kW 23. Dimensions approx. Ø165x167cm., weight approx. 480kg 24. The supplier will provide installation requiremnts according to supplied equipment. 25. Bidder should note in Remarks the specifics of equipment, including GOST sort attainable. 3 units

3 1.2 Pasteurising cheese vat (cheese vat open type) with electric heating, stainless steel with a support platform. 1. Capacity: To be designed for processing 500lt of milk per loadand production of 50kg full-fat Dutch cheese Gouda per load 2. Volume, square meter Rotary speed of the tool cutting-stirring tool, cycle / min from Driving geer power KW Electrical heating power KW Bath slope method - pneumatic cylinder 7. The air pressure supplied to the pneumatic cylinder, MPa (kgf / cm2), minimum - 0,3 (3,0) 8. Whey collecting pump - through an attached screen 9. Heating time 6 ⁰ C to 76 ⁰ C / hour ( excluding water heating in the jacket) The main material - steel 12X18H10T 11. GOST or its analogues 1 unit 1.3 Drained curd and press vat for 1000l chese vat 1. Made of AISI 304/321 quality stainless steal or 12X18H10T GOST Capacity: not more than 100 kg, 3. Dimentions: 1770*1140*1690 cm The set includes filter table and pressing tables inside the vat. 4. Pipe diameter for whey draining, mm Whey draining method through a pipe 6. Аir pressure in the air cylinder, mpa (kgf / cm2)- maximum 0,6 (6,0) minimum 0,1 (1,0) 7. Pressing capacity kgf- maximum 745, minimum Pneumatic cylinder piston diameter mm Pneumatic cylinder stroke length mm units 1.4 Drained curd and press vat for 500l cheese vat 1. Made of AISI 304/321 quality stainless steal or 12X18H10T GOST Capacity: not more than 80 kg, 3. Dimentions: 1690*1140*1690 cm The set includes filter tableand pressing tables inside the vat. 4. Pipe diameter for whey draining, mm Whey draining method through a pipe 6. Аir pressure in the air cylinder, mpa (kgf / cm2)- maximum 0,6 (6,0) minimum 0,1 (1,0) 7. Pressing capacity kgf- maximum 745, minimum Pneumatic cylinder piston diameter mm Pneumatic cylinder stroke length mm unit 2.1 Cream separator LOT 2 The open type cream separator designed for continuous separation of whole milk into cream and skim milk with simultaniously cleaning from impurities. 3 units There are two versions of separators to be offered: The parts of the bowl are from engineering steel coated with edible tin, inlet and outlet device is from polypropylene OR The parts of the bowl, the inlet and outlet deviceare from stainless steel, increased quantity of spare parts Application: dairy farms Technical date: The type of the separator the open type separator with manual sludge discharge. Capacity, lph Bowl speed, rpm Motor power, KW 0.55

4 Dimensions, mm; Length 755 Width 420 Height 700 Weight, kg 71 Processing characteristics: Incoming milk fat content, % Incoming milk acidity, 0 T 16-18,5 Separation temperature, 0 C Skim milk fat content, % not more 0, Packaged rapid milk analyzer LOT 3 Klever-2 / or equivalent used at milk processing factories, animal production units, farms and research laboratories. Milk analyzer performs rapid analysis of fat, protein, nonfat milk solids content, mass % and density in one sample of fresh full milk, canned milk or cream. 3 units Specifications Performance 22 samples/hour Dimensions 257x132x108 mm Height of the device in position 290 mm Measuring Time 3.5 min Time of continuous operation 12 hrs Mass 1 kg Average lifespan 5 yrs Remembering results 100 measurements Size of the sample -20 cm3 Measurement range Mass fraction of fat 0 20 % Mass fraction of the protein 0,15 6 % Mass fraction SOMO 3 15 % Density kg/m³ Mass fraction of water added 3 70 % Temperature C Deviation Mass fraction of fat ± 0,06 % Mass fraction of the protein - ± 0,15 % Mass fraction of the SOMO - ± 0,15 % Density - ± 0,3 kg/m 3 Mass fraction of the water added - ±1 % Temperature - ± 0,5 C De Ambient air temperature C Relative humidity to 80 with 35º C % Atmosphereic pressure kpa Temperature C Voltage DC power supply source V Mains supply, 50 Hz V

5 3.2 Somatos Mini Viscometric Milk Analyzer Display Type digital Display of paramters Somatos Mini viscometric milk analyzer is designed to control milk and determine the number of somatic cells by the relative viscosity measured by the time it takes for the controlled sample to flow out through the capillary. Specifications Measurement range Number of somatic cells th in 1cm 3 Time taken for the liquid to flow out sec Relative error of measurement Viscosity 5% Average length of one measurement - 4 min Dimensions 290x270x180 mm Mass 2kg 1 unit 4.1 Gouda round cheese moulds KG LOT 4 56 sets SIZES Type A B C D E Gouda 3-3,5 kg Cheesemoulds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Characteristics smooth surface giving optimal cleaning characteristics lightweight resistant to processing temperatures long life / virtually unbreakable do not deform due to pressure Components Cheesemoulds consist of four standard parts: Lid - injection moulded part made in one piece Lid net - injection moulded part with pre-formed mesh Mould net - injection moulded part with pre-formed mesh

6 Mould Materials - injection moulded part made in one piece Cheesemoulds should be manufactured properties: Chemical and moisture resistant Tough and tenacious Suitable for contact with food and dairy from FDA - approved Polythene resin with the following 4.2 Rectangular Cheese Moulds 56 sets SIZES Type A B C D E Broodkaas 2,5-3 kg 297x x x Cheesemoulds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Characteristics smooth surface giving optimal cleaning characteristics lightweight resistant to processing temperatures long life / virtually unbreakable do not deform due to pressure Components Cheesemoulds consist of four standard parts: Lid - injection moulded part made in one piece Lid net - injection moulded part with pre-formed mesh Mould net - injection moulded part with pre-formed mesh Mould - injection moulded part made in one piece Materials Cheesemoulds should be manufactured from FDA - approved Polythene resin with the following properties: Chemical and moisture resistant Tough and tenacious Suitable for contact with food and dairy

7 * Compliance must be confirmed in detail by the supplier s offer and technical documentation and will be verified by UNIDO during technical evaluation; if not compliant with UNIDO parameters, the supplier must indicate his parameters in column Remarks. ** Please not whether any installation of equipment or training services will be included and indicate any associated costs

8 2.2 Supplier s General Responsibilities The supplier must provide evidence of being a recognized supplier of cheese processing or similar equipment internationally. The supplier shall make its best efforts to ensure that all works will be carried out according to "good quality and adequate accessories". The supplier assumes the overall responsibility for the correct selection of the equipment to the three identified cheese processing plants indicated in the clause 4.Delivery Period/delivery address. The supplier shall take into account all the details presented in these TSs and shall request any further information, which is considered necessary for the correct implementation of the Works. The supplier should be able to provide support and maintenance within at least 3 years after installation. The supplier should be able to supply, install and train personnel where necessary and also to provide all services needed for the technical reception of the equipment at the sites. 2.3 Reporting A final report (in English) should be submitted to UNIDO no later than 2 weeks after the installation and training has been completed, for approval by UNIDO.

9 2.4 Language The Official Project communication language shall be English or Russian. The drawings, catalogues, illustrations, printed specifications and other documentation related to the contract shall be preferably in Russian, or otherwise in English. 3. Guarantee Requirements At least a one year guarantee is required. 4. Delivery Period/delivery address The contract should be completed within two months after contract award. The 3 delivery addresses: Mets Mantash villge, Haykavan village, Shirak Mars, Armenia Khachagkbyur village, Gegharkunik Mars, Armenia Yelpin village, Vayots Dzor Marz, Armenia 6. Award conditions UNIDO reserves the right to split an award between any suppliers in any combination, as it may deem appropriate. If the quotation is submitted on an "all or none" basis, it should be clearly stated as such in your response to this RFQ. UNIDO s budget for this tender is maximum 220,000 Euros including all 4 LOT-s.

10 TO BE FILLED OUT BY SUPPLIER AND RETURNED TO UNIDO ANNEX I. Cost of services and supplies The bidder is expected to provide costs estimates in the following format. UNIDO REQUIREMENTS TO BE COMPLETED BY THE INVITEE Item Name and required parameters Quantity Unit price USD Total item price USD Compliance 1.1 Pasteurising cheese vat (1000lt) 3 units Remarks 1.2 Pasteurising cheese vat (500lt) 1 unit LOT Drained curd and press vat for 1000l chese vat 3 units 1.4 Drained curd and press vat for 500l cheese vat 1 unit 1. Total Price LOT 2 LOT 3 LOT Cream separator 3 units 2. Total Price 3.1 Packaged rapid milk analyzer 3 units 3.2 Somatos Mini Viscometric Milk Analyzer 1 unit 3. Total Price 4.1 Gouda round cheese moulds KG 56 sets 4.2 Rectangular Cheese Moulds 56 sets 4. Total Price Provision of services** Cost of transportation of the equipment to the factory sites (including customs decleration registration and transportation service; UNIDO is exempt from customs duties and VAT) DAP Terms apply plus insurance at 110% of the value of the equipment TOTAL PRICE ** Please not whether any installation of equipment or training services will be include free of charge.

UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION THE TECHNICAL SPECIFICATIONS FOR PURCHASE OF EQUIPMENT AND SUPPLIES

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