Tianjin Normal University’s centrifuge and other equipment procurement project is conducted via competitive negotiation procurement JG2014-452.

Release time:

2014-09-09

Overview:

High-capacity, high-speed refrigerated centrifuge: Maximum rotor speed: approximately 20,500 rpm Maximum relative centrifugal force: 29,200 × g Timing range: 1 min to 99 min 59 sec, or continuous operation Optional accessories: 2.1. Angle rotors: 12 × 1.5 mL, 12 × 10 mL, 6 × 100 mL 2.2. Horizontal rotors: 4 × 750 mL

Tender No.: JG2014-452

Region: Tianjin City

Tendering Agency: Teaching Instrument and Equipment Supply Center, Tianjin Municipal Education Commission

Keywords: Teaching instruments and equipment, centrifuge, high-capacity high-speed refrigerated centrifuge

Content:

Negotiation Invitation Letter

On behalf of Tianjin Normal University, the Teaching Instrument and Equipment Supply Center of the Tianjin Municipal Education Commission is conducting a competitive negotiation procurement for equipment items including centrifuges. Qualified suppliers are invited to participate in the negotiations.

1. Project Number: JG2014-452

2. Project Name: Centrifuge and Other Equipment Project

3. Name and quantity of purchased goods: (see the list of purchased goods) High-capacity, high-speed refrigerated centrifuge, maximum rotor speed: approximately 20,500 rpm; maximum relative centrifugal force: 29,200 x g. Timing range: 1 min to 99 min 59 sec, or continuous operation. Optional accessories: 2.1. Angle rotor: 12 × 1.5 mL, 12 × 10 mL, 6 × 100 mL; 2.2. Horizontal rotor: 4 × 750 mL.

4. Delivery Date: Subject to the contract.

5. Delivery location: Subject to the contract.

6. Start time of negotiations: 9:15 a.m. on September 24, 2014. All participating entities must submit their negotiation documents before 9:15 a.m. on September 24, 2014.

7. Negotiation Location: Bidding Room, Teaching Instruments and Equipment Supply Center, Tianjin Municipal Education Commission

The cream separator uses the Gerber method to determine the cream fat content.

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