Knappschaftsklinikum Saar GmbH, located at Humes 35, 66346 Püttlingen, intends to carry out the following construction project at its Püttlingen site:
- Conversion of the existing production kitchen - Implementation of a central distribution kitchen/a central food distribution center to supply food to the hospital sites in Püttlingen and Sulzbach
- Conversion of production from cook & serve to high-convenience products using sous-vide cooking processes
- Maintaining the fresh kitchen at the Püttlingen site to supply food for reasons of diesthetics as well as for employees, guests and visitors to the cafeteria
Starting position:
Knappschaftsklinikum Saar GmbH currently operates a kitchen using the classic “cook & hold” process (fresh cuisine) at its two hospital locations, KH Püttlingen and KH Sulzbach.
The client commissioned a system kitchen consulting and planning company and took stock of both KK Saar GmbH fresh kitchens with the aim of determining the space required to implement a central distribution kitchen at the Püttlingen site.
In addition to an assessment of profitability, qualitative aspects of food supply were also taken into account. With the implementation of a central food distribution center, patients can compile their desired menu from a very large selection of components. Regional, ideal and cultural preferences can be taken into account here.
When using the sous-vide process, airtight packaging retains most flavors and nutrients, which is why food cooked under vacuum is particularly aromatic. Preparation in a water bath achieves even better results than steaming, which is already very gentle.
Fresh kitchens at both locations are to be retained in the cafeteria as part of providing food to employees, guests and visitors in the cafeteria in order to enable the use of organic and regional organic products.
The feasibility study prepared by the consulting and planning company is included as part of the contract documents and maps the services of LPH 1 of the required specialist planning services.
Planning scope:
The planning services required to carry out these measures
- object planning/interiors, service phases 2-9, §§ 33 ff HOAI,
- technical equipment, plant groups 1-8, work phases 2-9, §§ 53 ff HOAI; special knowledge in system group 7/kitchen planning is absolutely necessary
- structural engineering, work phases 2-6, §§ 49 HOAI
(the respective LPH 1 is given in the feasibility study attached to the procurement documents)
are the subject of this award procedure.
The service is awarded to a general planner or a working group of specialist planners who create and implement the necessary planning services for the conversion of the production kitchen.
General planning must include all the necessary additional specialist planning services (e.g. building physics/sound and heat insulation, light/fire protection; hygiene in the area of specialist planning kitchen technology, etc.). The aforementioned scope of services includes all required services that are part of the proper and complete execution of general planning, even if they are not specifically mentioned.
The execution of the building trades is envisaged by allocation in individual trades according to the applicable public procurement law principles.