A production kitchen shall be established in the Kirkenes New Hospital, based on the cook/cool principle (sous vide). The food shall be delivered to the hospital's canteen, 3 pantry kitchens in the hospital and to Sør-Varanger municipality's institutional care and home-based care services.

The kitchen shall have a minimum capacity for the following production:

— 2 600 portions hot food (dinners) produced over 4 working days (650 portions per day).

The kitchen equipment shall fulfill all the terms in the laws and regulations, including requirements for service for use in the nutrition industry. The delivered equipment shall have MOM documentation and the necessary service follow-up via QR codes and smart phone technology.