New food fittings and equipment for vocational training

… and bakery. Food industry students are employed in the food industry. The premises serve as a production kitchen environment, where manufacturing processes are similar to industrial production and the production volumes processed are large. Therefore, the placement, dimensioning and compatibility of the equipment must enable a smooth production process. The complex includes the following teaching and production areas: -Meat and Fish Department, which organises meat and fish education and produces products such as sausages and smoked products. -A confectionery and ice cream facility where confectionery products and gelato are produced. -A bakery producing sweet and savoury bakery products, such as bread. -Food premises where pre-processing, preparation and further processing of food is carried out. Preservation of raw materials takes place in the teaching facilities to be constructed. Pre-processing, preparation and cooking of raw materials takes place in the production facilities. The finished products are cooled in cooling tunnels, after which the products are packaged and transferred to an intermediate storage facility. From the intermediate warehouse there is transport to the point of sale in OSAO's Oppipuot. DELIVERY AND INSTALLATION RESPONSIBILITY At the Haukipudas office, the property's alterations will be carried out, in connection with which the kitchen facilities will be built for the needs of food industry education. The main contractor is responsible for dismantling and reinstalling old kitchen appliances and machines. New equipment and furniture in accordance with the invitation to tender : cooking pots, heat exchange cabinets, grease baking device, quick-freezing tunnels, water meter, technical wall, platforms, shelves etc. Furniture is supplied and installed by the equipment supplier in cooperation with the main contractor. The main contractor is responsible for the final electrical, water, sewer and ventilation connections of all kitchen appliances and machines. The main contractor is responsible for the connection lines and pipes for kitchen equipment. Delivery and installation must be carried out according to the schedule of the construction contract and in cooperation with the client and the main contractor. Equipment, furnishings and component freezer tunnels must be delivered and installed at the latest during week 14, 2027. The technical wall must be delivered and installed no later than week 9, 2027. If the fast-freezing tunnels come as a complete package, they must be delivered and installed no later than week 9, 2027. More detailed delivery times are agreed separately with the customer. The furniture and equipment must comply with the requirements set out in the invitation to tender, the drawings and the accompanying documents. The supplier is responsible for the suitability of the equipment and furniture offered and its compatibility with the installation site. Both new and mobile equipment and furniture will be installed in the premises. Due to the limited space available, the products offered should fit in the place indicated in the floor plan. The floor plan attached to the invitation to tender (Annex 2) is an indicative plan. For lots 1 and 3, the tenderer must attach to his tender his own kitchen equipment plan and technical floor plan, which: