Professional catering equipment: supplying and installing commercial kitchen equipment in public procurement

Every equipment must have CE marking, comply with EN 203 (gas cooking) or EN 60335-2 (electrical), and meet food-contact material regulations (EC 1935/2004). Present a cross-reference table of equipment × applicable standards × available certificates. AISI 304 stainless steel is the standard for food-contact surfaces, with HACCP-compatible design (rounded corners, quick disassembly, chemical resistance).

Detail each equipment with complete specifications: dimensions, weight, power ratings, capacity, temperature rise time, energy consumption. Include an energy comparison with existing equipment to demonstrate long-term savings. WEEE management and old equipment take-back are valued commitments.

Detail your delivery plan: site survey, phasing to maintain catering operations, working hours outside meal service, equipment protection. Installation includes leveling, electrical/gas/water connections by qualified personnel, commissioning with control checklists, and staff training (duration, content, materials provided).

Specify: warranty duration (parts and labour), guaranteed intervention time (GIT), guaranteed repair time (GRT), nearest service centre, spare parts stock and availability (minimum 10 years). Propose a preventive maintenance plan with scheduled visits, safety checks, filter cleaning, and thermostat recalibration.

Incomplete spec sheets — Equipment without detailed technical data cannot be evaluated against the tender specifications.

Vague after-sales — No specific GIT/GRT commitments or identified service centre.

No phased installation plan — Ignoring the constraint of maintaining meal production during installation.

Missing training — Kitchen staff must be trained on every new piece of equipment.