The city of Zweibrücken, as the responsible day-care centre provider, awards the delivery of lunch catering for the following facilities by lot in an open procedure in accordance with the Ordinance on Public Procurement (VgV) and the requirements of the Rhineland-Palatinate Kita Act:

Lot 1: Day care center "Sonnenschein" (Bubenhausen) (Cook&Hold);

Los 2: Kinderkrippe „Apfelbäumchen“ (Ixheim) (Cook&Hold);

Los 3: Kinderkrippe „Klitzeklein“ (Ontariostraße) (Cook & Hold);

Los 4: Kindertagesstätte „Regenbogen“ (Mittelbach) (Cook&Hold, Cook&Freeze, Cook&Chill);

Los 5: Kindertagesstätte „Hand in Hand“ (Mörsbach) (Cook&Hold, Cook&Freeze, Cook&Chill);

Los 6: Kindertagesstätte „Kleine Welt“ (Canadastraße) (Cook&Hold, Cook&Freeze, Cook&Chill).

As part of the company's own management, the delivery of the lunch catering is awarded to the contractor as a delivery order on behalf of the client.

Due to the spatial situation, only hot meals (Cook & Hold) are possible for Lot 1.

In the hot catering system, food is prepared in the contractor's central kitchen, from where transport takes place in special containers to the premises, where portioning and food distribution then takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours. The food is distributed by staff of the municipal day-care centres.

Due to the spatial situation, only hot meals (Cook & Hold) are possible for Lot 2.

In the hot catering system, food is prepared in the contractor's central kitchen, from where transport takes place in special containers to the premises, where portioning and food distribution then takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours. The food is distributed by staff of the municipal day-care centres.

Due to the spatial situation, only hot meals (Cook & Hold) are possible for Lot 3.

In the hot catering system, food is prepared in the contractor's central kitchen, from where transport takes place in special containers to the premises, where portioning and food distribution then takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours. The food is distributed by staff of the municipal day-care centres.

The following systems are possible for lot 4:

1. Hot food (Cook &Hold) In the hot catering system, food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises, where the portioning and food distribution takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours.

or 2nd deep-freeze system (Cook&Freeze) Here the catering is provided by frozen food. These are prepared externally, portioned and frozen. Storage and delivery takes place at -18°C. After a short regeneration time in the hot air steamer or combination unit, portioning and dispensing can be done.

or 3. Cooking, cooling, regenerating (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site is only regenerated and supplemented with fresh food. The cold chain must be maintained seamlessly (3°C) from the time of production, through storage/transport to regeneration.

The food is distributed by staff of the municipal day-care centres.

The following systems are possible for lot 5:

1. Hot food (Cook &Hold) In the hot catering system, food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises, where the portioning and food distribution takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours.

or 2nd deep-freeze system (Cook&Freeze) Here the catering is provided by frozen food. These are prepared externally, portioned and frozen. Storage and delivery takes place at -18°C. After a short regeneration time in the hot air steamer or combination unit, portioning and dispensing can be done.

or 3. Cooking, cooling, regenerating (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site is only regenerated and supplemented with fresh food. The cold chain must be maintained seamlessly (3°C) from the time of production, through storage/transport to regeneration.

The food is distributed by staff of the municipal day-care centres.

The following systems are possible for lot 6:

1. Hot food (Cook &Hold) In the hot catering system, food is prepared in the contractor's central kitchen, from where it is transported in special containers to the premises, where the portioning and food distribution takes place. During the process (time from the completion of the food in the central kitchen to the end of the food distribution time), the food is kept warm according to the specifications, but for a maximum of 2 hours.

or 2nd deep-freeze system (Cook&Freeze) Here the catering is provided by frozen food. These are prepared externally, portioned and frozen. Storage and delivery takes place at -18°C. After a short regeneration time in the hot air steamer or combination unit, portioning and dispensing can be done.

or 3. Cooking, cooling, regenerating (Cook&Chill) In the Cook&Chill system, the food is cooked in the contractor's central kitchen. The cooking process is interrupted at a certain cooking point by strong cooling. The food is shock-cooled from 90°C to 3°C within 90 minutes. The food components are delivered chilled (2-4°C); on site is only regenerated and supplemented with fresh food. The cold chain must be maintained seamlessly (3°C) from the time of production, through storage/transport to regeneration.

The food is distributed by staff of the municipal day-care centres.