Catering

Currently still the most frequently used method in communal catering: All meals are prepared and cooked on site and served for immediate consumption.

No need for your own kitchen for food preparation, and also save on staff: All you need to do is heat and serve the meals delivered. After preparation, the food is cooled to a predefined temperature. This increases hygiene and safety and ensures a shelf life of up to five days.

Cook & Freeze is comparable to Cook & Chill. However, in this case the components are flash-frozen and can be stored at -18 °C for several months.

All components of a meal are cooked under a vacuum seal in individual or bulk containers. The benefits: The full flavor is preserved. The meals can be stored for around three weeks.