France – Industrial kitchen equipment – Dépose des anciens équipements de la cuisine centrale - Fourniture, pose et maintenance d'équipements professionnels au sein de la cuisine centrale

The contract includes optional phases defined in the specifications. Services are paid for at fixed prices. Removal of the old central kitchen equipment. Supply and installation of the new central kitchen equipment. The Municipality is renewing the equipment in its central kitchen, which prepares and distributes between 3,500 and 4,000 meals daily. The new equipment should allow us to increase efficiency in anticipation of the growing number of people receiving meals in the coming years. Production takes place over five days, Monday through Friday, using the cook-chill method. The production process uses a positive chilled system, which is operationalized by immediate cooling after cooking and packaging (reducing the temperature from +63°C or higher to +10°C or lower). The contractor must propose equipment that is: - Adapted to the production capacity and manufacturing process of the central kitchen - Equipped with appropriate technological performance (rapid heating or cooling) - With optimal energy efficiency and respectful of the environment - Taking into account the increase in room temperature and humidity, and the impact on working conditions. A preliminary plan is proposed and can be improved.