Bids Are Invited For Acquisition Of Equipment, Utensils And Safety Materials (Ppes) For The Implementation And Execution Of The Prato Gaúcho Program - Community Kitchens To Offer Meals To Vulnerable Families In The Municipality Of Constantina/Rs, In Accordance With The Work Plan Of Fpe Agreement Nº 4535/2025 - Process Nº 25/2100-0003305-3.

Manual Can Opener, In Stainless Steel, Measuring Approximately 9 Cm Long, Polyethylene Kneader/ Tamper, Approximately 60Cm Long, Split Inverter Air Conditioning 18000 Btus Hot/Cold - 220V, Reinforced Aluminum Baking Pan, With Handle, Rectangular, Measuring Approx. (60 X 40 Cm To 68 X 58 (Resolution): 1G; Display: Digital Led Or Lcd With Internal Lighting And Easy-To-Read Digits; Functions: Tare, Automatic Zeroing, Automatic Shutdown, Overload And Low Battery Indication; Voltage: 220V, Commercial Digital Scale For Weighing Food (Capacity Up To 300 Kg). Digital Electronic Platform Scale, With Column And Digital Weight Indicator; Minimum Division (Resolution): 50G Or Higher; Accuracy Class: Class Iii, According To Inmetro Regulations; Structure: Platform In Carbon Steel Or Stainless Steel, With Anti-Corrosive Epoxy Paint And Non-Slip Surface; Voltage 220V., Distribution Counter In Cold Stainless Steel, Voltage 220 V, Cold Buffet For Display And Distribution Of Cold Foods, Such As Salads, Fruits, Cold Cuts And Desserts, Intended For Professional Use In Institutional Kitchens, Restaurants And Canteens. It Must Have A Minimum Capacity For 2 (Two) And A Maximum Capacity For 6 (Six) Gastronomic Vats, Gn 1/1 Or Gn 1/2 Standard, Made Of Stainless Steel, Removable, With Lids Included, And Must Accompany The Equipment. The Preservation System Must Operate Cold, Intended To Maintain The Appropriate Temperature Of Food During Display, Allowing Mechanical Refrigeration Or Equivalent Thermal System By Means Of Reusable Thermal Elements (Ice-X Type Or Equivalent), Compatible With Continuous Use In Buffet Service And Must Have Temperature Control By Thermostat, With Adjustment As Needed Operational. The Structure, Tanks, Reservoir And Frame Must Be Made Of Stainless Steel, With Suitable Sealing And Finishing Suitable For Food Use. The Lower Structure Must Be Reinforced And If Equipped With Swivel Casters, It Must Have At Least Two Locking Casters. The Base Of The Equipment Must Have Adjustable Or Leveling Feet, Allowing Adjustment On Uneven Floors And Ensuring Stability During Operation. It Must Have A Tempered Glass Top With A Minimum Thickness Of 8 Mm Or Stainless Steel, A Salivary Protector In Tempered Glass With A Minimum Thickness Of 5 Mm. The Salivary Protector Must Be Installed On Both Sides Of The Equipment. On The Front Surface Intended For User Circulation, The Protector Must Be Enlarged, Covering The Majority Of The Food Display Area, Maintaining A Free Opening Of Approximately 15 (Fifteen) Centimeters At The Bottom For The Passage Of Plates And Trays. It Must Have, On Both Sides, Continuous And Resistant Supports For Supporting And Passing Plates And Trays During Service. New, Unused Equipment, Of High Construction Standard, Suitable For The Hot Distribution Counter, 220V Voltage Intended For The Display And Service Of Heated Food, For Professional Use In Institutional Kitchens, Cafeterias And Collective Food Units. It Must Have A Minimum Capacity For 6 (Six) Gastronomic Vats With Lids, Standard Gn 1/