Purchase Of Laboratory Equipments Under The Rkvy Project , Head Space Gas Analyzer ( 1. The Instrument Should Capable Of Measure Headspace Oxygen And Carbon Dioxide ( O2 / Co2 ) In The Packages. 2. Measuring Range For Oxygen: 0-100% 3. Measuring Range, pasighat-Arunachal Pradesh

Purchase Of Laboratory Equipments Under The Rkvy Project , Head Space Gas Analyzer ( 1. The Instrument Should Capable Of Measure Headspace Oxygen And Carbon Dioxide ( O2 / Co2 ) In The Packages. 2. Measuring Range For Oxygen: 0-100% 3. Measuring Range For Carbon Dioxide: 0.1-100% 4.Response Time Less Than 10 Sec. 5. The Instrument Should Have Display System For Parameters With Touch Function 6. Very Small Headspace Analysis Sample Volume Requirement 7. Data Transfer Via Ethernet, Usb Etc. 8. Flexible Configuration Of Test Scheme, Usb Connection For External Keyboard And Bar Code Scanner, Optional Built-In Printer 9. The Instrument Should Be Supplied With All Necessary Accessories And Spare Parts. 10. Instrument Should Be Provided Alongwith Needle Adaptor With Tubing, Two Needle Probes Of Variable Length, 50 Adhesive Septa, 5 Filters. ) ( 1 Unit ) 11. Training And Installation Required. ) ( 1 Unit ) , Vacuum Packaging Machine ( 1. Single Chamber Vacuum Packing Machine 2. Packing Of Food Products, Fruit, Pickled Vegetables, Dried Food Products And Other Processed Food Products For Vacuum Packaging. 3. Automatic Type 4. Digital Electrical Control System 5. Packing Speed: 3-5 Pcs / Min 6. Instant Heating 7. Optional Gas Flush 8. Digital Display System 9. Convenient Filler Plate Adjusts Chamber Height To Your Package Size 10. Food Grade Stainless Steel Body, Protective Switch, 11. The Machine Should Be Supplied With All Necessary Accessories And Spare Parts. 12. The Bidder Must Also Quate For Any Required Accessory, Spares Etc. For The Standalone Operation Of The System. 13. Training And Installation Required. ) ( 1 Unit ) , Vacuum Fryer With Accessories ( 1. The System Must Be Batch Type 2. Capacity: 1-2 Kg Fruits / Vegetable Pieces / Slices / Cubes Per Batch 3. Oil Bath: Cylindrical Type 4. Operating Temperature Range Of Oil Bath: 70 °C To 120 °C ( ±1 °C Under Vacuum ) 5. Suitable Provision For Maintaining The Uniform Temperature For Frying Must Be In Place 6. Suitable Provision For Heating And Cooling Of Oil From Rt To 200 °C 7. Suitable Drain Valve Must Be Provided To Remove Oil From The Oil Bath After Frying 8. Cage ( 1 No. ) Dimensions Should Be Sufficient To Handle 1-2 Kg Load Of Raw Material 9. The Cage Must Have Adjustable Facility To Spin It After It Is Removed From The Bath For Removal Of Excess Oil ( De-Oiling ) Under Vacuum. 10. The Oil Bath, Cage And Its Associated Systems Must Be Housed In An External Chamber Capable Of Maintaining Vacuum. 11. Vacuum Range: Upto 100 Mbar 12. Inner Chamber To Be Made Of Food Grade Ss 304 With All Joints Argon Arc Welded And Dull / Mirror Polished. The System Should Have No Sharp Corners Either Internally Or Externally. 13. Outer Body To Be Made Of Powder Coated Gi Sheet Or Food Grade Ss. 14. The Inner And Outer Chambers Must Be Insulated To Prevent Heat Loss. 15. Must Be Provided With Proper Opening For Loading Of The Cage With Materials For Frying Along With Viewing Window, Silicon Gasket, Hinges, Handle, Lock Nuts, Etc. To Prevent Any Loss Of Temperature And Vacuum. 16. Must Be Supplied With Water Based Vacuum Pump For Maintaining Desired Vacuum Throughout The Frying Period. Time Of Evacuation And Capacity Should Be Mentioned 17. Suitable Condenser For Collecting The Removed Moisture ( Moisture Trap ) Must Also Be Provided Along With Drainage Facility. 18. The Vacuum Fryer Should Be Supplied With All Necessary Accessories And Spare Parts Like Water Circulation System, Mini Deep Freezer, Soft Water Assembly, Moisture Trap For Vacuum Tank, Temperature And Pressure Display, Water Storage Tank, Water Softener, Vacuum Pump, Condenser, Pipes, Burner, Sample Preparation Accessories, Tool Kits Etc. For Smooth Standalone Functioning For Approximately 4-6 Hours Per Day. 19. The System Must Have Digital Lcd / Led / Vfd Display Of Set And Operating Parameters As Well As Timer. 20. All The Measurement And Control Systems Must Be Pid Based. 21. The Vacuum Fryer Should Supply With All Necessary Accessories And Spare Parts For Smooth Standalone Function ( 4-6 Operating Hours Per Day ) 22. All Safety Features For Protecting The System From Over Pressure And Temperature Must Be Provided. All Safety Valve Must Be Installed. 23. The Bidder Must Provide User Certificates ( At Least Three ) For Same Equipment. 24. The Bidder Must Also Quote For Any Required Accessory, Spares, Etc. Required For The Standalone Operation Of The System. College Shall Only Be Responsible For Providing Suitable Location And Power Requirement For Operating The Said System. ) ( 1 Unit )

Refer document

INR 30000.0 /-

INR 15 Lakhs /-

Name of Work:Purchase of Laboratory Equipments under the RKVY Project

Sl. No.	Item Description
1	Head space gas analyzer (1. The instrument should capable of measure headspace oxygen and carbon dioxide (O2/CO2) in the packages. 2. Measuring range for oxygen: 0-100% 3. Measuring range for carbon dioxide: 0.1-100% 4.Response time less than 10 sec. 5. The instrument should have display system for parameters with touch function 6. Very small headspace analysis sample volume requirement 7. Data transfer via Ethernet, USB etc. 8. Flexible configuration of test scheme, USB connection for external keyboard and bar code scanner, Optional built-in printer 9. The instrument should be supplied with all necessary accessories and spare parts. 10. Instrument should be provided alongwith needle adaptor with tubing, two needle probes of variable length, 50 adhesive septa, 5 filters.) (1 unit) 11. Training and installation required.) (1 unit)
2	Vacuum Packaging Machine (1. Single chamber vacuum packing machine 2. Packing of food products, fruit, pickled vegetables, dried food products and other processed food products for vacuum packaging. 3. Automatic type 4. Digital electrical control system 5. Packing Speed: 3-5 pcs/min 6. Instant heating 7. Optional gas flush 8. Digital display system 9. Convenient filler plate adjusts chamber height to your package size 10. Food grade stainless steel body, protective switch, 11. The machine should be supplied with all necessary accessories and spare parts. 12. The bidder must also quate for any required accessory, spares etc. for the standalone operation of the system. 13. Training and installation required.) (1 unit)
3	Vacuum fryer with accessories (1. The system must be batch type 2. Capacity: 1-2 kg fruits/ vegetable pieces/ slices/ cubes per batch 3. Oil bath: cylindrical type 4. Operating temperature range of oil bath: 70 °C to 120 °C (±1 °C under vacuum) 5. Suitable provision for maintaining the uniform temperature for frying must be in place 6. Suitable provision for heating and cooling of oil from RT to 200 °C 7. Suitable drain valve must be provided to remove oil from the oil bath after frying 8. Cage (1 no.) dimensions should be sufficient to handle 1-2 kg load of raw material 9. The cage must have adjustable facility to spin it after it is removed from the bath for removal of excess oil (de-oiling) under vacuum. 10. The oil bath, cage and its associated systems must be housed in an external chamber capable of maintaining vacuum. 11. Vacuum range: upto 100 mbar 12. Inner chamber to be made of food grade SS 304 with all joints argon arc welded and dull/mirror polished. The system should have no sharp corners either internally or externally. 13. Outer body to be made of powder coated GI sheet or food grade SS. 14. The inner and outer chambers must be insulated to prevent heat loss. 15. Must be provided with proper opening for loading of the cage with materials for frying along with viewing window, silicon gasket, hinges, handle, lock nuts, etc. to prevent any loss of temperature and vacuum. 16. Must be supplied with water based vacuum pump for maintaining desired vacuum throughout the frying period. Time of evacuation and capacity should be mentioned 17. Suitable condenser for collecting the removed moisture (moisture trap) must also be provided along with drainage facility. 18. The vacuum fryer should be supplied with all necessary accessories and spare parts like water circulation system, mini deep freezer, soft water assembly, moisture trap for vacuum tank, temperature and pressure display, water storage tank, water softener, vacuum pump, condenser, pipes, burner, sample preparation accessories, tool kits etc. for smooth standalone functioning for approximately 4-6 hours per day. 19. The system must have digital LCD/LED/VFD display of set and operating parameters as well as timer. 20. All the measurement and control systems must be PID based. 21. The vacuum fryer should supply with all necessary accessories and spare parts for smooth standalone function (4-6 operating hours per day) 22. All safety features for protecting the system from over pressure and temperature must be provided. All safety valve must be installed. 23. The bidder must provide user certificates (at least three) for same equipment. 24. The bidder must also quote for any required accessory, spares, etc. required for the standalone operation of the system. College shall only be responsible for providing suitable location and power requirement for operating the said system.) (1 unit)