Federal Institute for Materials Research and Testing (BAM), house 30, interior renovation of the laboratory and office building, kitchen technology - VE 37.

The canteen is designed to cater for around 400 table guests, as well as catering for events and conferences.

The following cold storage areas are provided in a cold room complex for proper, separate storage:

- Vegetable and fruit cold room (approx. 8 m 2nd );

- Pre-cooling room (approx. 13 m 2nd );

- Cold room meat / sausages (approx. 7 m 2nd );

- freezer cell (approx. 8 m 2nd ).

There is also a warehouse for dry goods (27 m 2nd ) including equipment (shelves, spice cabinet, bread cabinet) provided.

preparation

The following work stages are carried out manually or partially mechanized:

- To wash;

- cleaning;

- crushing;

- puree;

- trigger, chop;

- Load / pre-portion.

Cold kitchen:

The cold kitchen realizes the production of desserts, sandwiches, among other things, for equipping the dispensing system, as well as the banquet supply with the warm kitchen.

Warm kitchen:

The cooking equipment required to prepare the necessary portions is arranged in the hot kitchen:

- 2 pieces of hot air steamer 10 x GN 1/1;

- 1 deep fryer with 2 basins;

- 2 pc frit pan;

- 1 pc multi roaster;

- 1 pc pasta cooker;

- 1 ceramic hob with 4 burners;

- 1 St. Braise 2 x GN 1/1;

- 3 pc workbenches;

- 5.7 m installation wall;

- 1 pc frying pan 2 x GN 1/1.

The equipment is supplemented by mobile work tables.

Food distribution:

The food serving area includes a permanently installed food serving counter, mobile serving devices and separately arranged machines for hot and cold beverages, snacks and merchandise.

Lunch is served in the free choice of components via the meal counter. Cold components, desserts, salads, as well as hot and cold drinks are taken out in self-service.

The checkout is provided at 1 cash desk, both cashless and with the possibility of cash payment.

The food serving counter should have a continuous (joint-free) cover with an integrated tablet slide. It consists of:

- niche with mobile tray stacker;

- 2 refrigerated bases with cooling trough and refrigerated display case (e.g. for dessert and dairy products);

- Device carrier for exchangeable devices as a front cooking station.

The "front cook" in the rear area of the front cooking station can use appliances from the cooking block (e.g. hot air steamer, ceramic hob, deep fryer).

- Start-up wall with sneeze guard and warm-out shelf;

- Neutral part as soup station (for self-withdrawal);

- cash desk with cutlery attachment;

- Dispenser for hot and cold beverages for self-withdrawal (coffee machine for coffee, specialty coffees, hot water / dispensing system premix station for cold beverages);

- Saladette;

- tray stacker.

Kitchen utensils, containers, trays, dishes, glasses and cutlery are cleaned in the dishwashing area.

A basket transport dishwasher is provided with the following features:

- heating with electrical energy;

- 3 tank machine;

- Fresh water rinse with demineralized water for glasses and cutlery;

- exhaust heat recovery;

- 180 O - curve with drying;

- Swivel castor table;

- Integrated reverse osmosis system.

The dishwasher is supplied with demineralized water from a machine's internal reverse osmosis system for the rinse cycle. Detergent and rinse aid are supplied to the dishwasher as solid, compact detergents.

A crockery storage with tall cupboards for storing spare crockery, special crockery, etc. is in the "Self-Storage".

Disposal of wet and dry waste:

Food waste from the washing area and organic kitchen waste from the preparation areas are disposed of by means of a mobile waste container with a lid. After the food preparation is finished, the waste is transported to the waste room and stored in a wet waste cooler until it is disposed of.

Central refrigeration system 1 refrigerant compressor and incl. Compressor, condenser in the outside area of the staircase exit EG / UG

Other kitchen technology:

- Food processor mobile;

- sink m. Basin u. Drainer;

- Working table combination m. Drawer unit;

- work table m. Shelf;

- Wall shelf with built-in spice chutes;

- convection refrigerator;

- Hand wash basin spout combination m. Hygiene set u. Splash guard;

- Work cabinet with Sliding door;

- Work cabinet with Drawer unit.

Customer service proximity:

The company offering the offer must demonstrate that customer service is guaranteed for the systems and equipment offered and to be delivered when the order is placed.

Execution time: January 2021 to September 2021.

Maintenance services are part of the tender - duration: 4 years.