France – Équipement de cuisine – Gros matériel de restauration
AI summary
This tender concerns the supply, delivery, installation, connection, and staff training for large-scale catering equipment in university restaurants operated by CROUS Bordeaux. The framework agreement may also include dismantling, removal, and valorization of existing equipment.
Equipment suppliers or catering service providers specializing in commercial kitchen equipment and installations for institutional foodservice operations should apply.
Suppliers must be capable of delivering and installing heavy catering equipment, providing user training, and managing equipment removal and recycling. Technical expertise and experience in university or institutional foodservice settings is expected.
Frequently asked questions
What is this tender about?
This tender concerns the supply, delivery, installation, connection, and staff training for large-scale catering equipment in university restaurants operated by CROUS Bordeaux. The framework agreement may also include dismantling, removal, and valorization of existing equipment.
What are the requirements for suppliers?
Suppliers must be capable of delivering and installing heavy catering equipment, providing user training, and managing equipment removal and recycling. Technical expertise and experience in university or institutional foodservice settings is expected.
What type of company should bid?
Equipment suppliers or catering service providers specializing in commercial kitchen equipment and installations for institutional foodservice operations should apply.
Who is the buyer?
The buyer is CROUS de Bordeaux.
When does this tender close?
Submissions close on May 4, 2026.
What is the estimated value?
The estimated value is 0 EUR.
Le présent accord cadre a pour objet la fourniture, la livraison, l'installation, le raccordement et la formation du personnel utilisateur du gros matériel de restauration et, le cas échéant, le démontage, l'enlèvement et la valorisation éventuelle de l'ancien matériel pour les restaurants universitaires du Crous de Bordeaux-Aquitaine.
Lot 1 - Matériels de cuisson - 33, 47 et 24
Lot 1 - Matériels de cuisson - 33, 47 et 24 ce lot comprend tous les matériels destinés à la montée et au maintien en température, ainsi qu’à la cuisson en restauration collective, et notamment : les fours, les plaques de cuisson, les sauteuses ...
Lot 2 - Matériels de cuisson -64
Lot 2 - Matériels de cuisson -64 ce lot comprend tous les matériels destinés à la montée et au maintien en température, ainsi qu’à la cuisson en restauration collective, et notamment : les fours, les plaques de cuisson, les sauteuses ...
Lot 3 - Matériels pour laveries - 33, 47 et 24
Lot 1 - Matériels de cuisson - 33, 47 et 24 ce lot comprend tous les matériels destinés aux laveries, et notamment : les tunnels de laverie, les matériels de lavage et de séchage, les lave-batteries, notamment.
Lot 4 - Matériels pour laveries – 64
Lot 1 - Matériels pour laveries – 64 ce lot comprend tous les matériels destinés aux laveries, et notamment : les tunnels de laverie, les matériels de lavage et de séchage, les lave-batteries, notamment.
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