Blast chiller is non-negotiable — cook to >75°C core, blast to 3°C within 90 min. Store in walk-in at 0-3°C. Regen at endpoint with combi oven (steam at 80% for 8 min). 5-day shelf life with proper HACCP.

Mobile catering — what fits in a van?▾

Standard Transit-class van: 2× 1/1 GN bain-marie + 1 induction station + 4× insulated thermo boxes + serving tray storage. Total power draw under 32A single-phase. Generator backup recommended for outdoor events.

Industrial canteen — how to size the cooking line?▾

1000-meal canteen: 2× 10-grid combi + 1× 100L kettle + 1× chargrill + 1.5m bain-marie hot line. Pass-through dishwasher rated 200 racks/hr handles tray return for the 90-min service window.

Contract catering covers everything from office canteen lunches to event marquees to industrial sites: 100-3000 meals per service, often delivered off-site or finished on location. Mobile and modular equipment is key — hot boxes, transportable bain-maries, induction stations that work from a single 13A plug. For fixed-site contracts, the focus is reliable batch cooking and warewashing throughput.

Contract catering — modular and scalable

What kind of setup are you planning?

From dough to plate

Production cooking

Chilling / cook-chill

Transport / off-site

On-site service

Warewashing

Pick the scope that fits

Common questions

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