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Profile > Facility
 

The flight kitchen is designed to handle up to 20,000 meals per day, currently averaging 12,000 meals. Hygiene is a critical factor in any in-flight kitchen design. An important element of hygiene is the separation of processes. To ensure that the cold chain is maintained, the temperature in working areas never exceeds 19 degree centigrade. Modern technology ensures that standards remain high. An integrated manufacturing information system brings it all together , allowing for faster decision making, that help us better serve the worlds airlines.

 
Functional Area
Total square meter of property
12,000 m2
Hot Kitchen
610 m2
Cold Kitchen
438 m2
Vegetable Wash & Fruit Preparation
132 m2
Bakery incl. Bread Room
135 m2
Pastry
75 m2
Preset Area Hot
207 m2
Preset Area Cold
197 m2
Trayset Area
503 m2
Rotable Equipment Storage
1,112 m2
Refrigeration - Beverage (2 rooms)
140 m2
Refrigeration - Holding (6 rooms)
213 m2
Refrigeration - Freezer (7 rooms)
128 m2
Refrigeration - Remaining Fridges (35 rooms)
497 m2
Blastchiller (2 rooms)
Washing Area
467 m2
Bonded Area
226 m2
Staff Building Total 3 floors
2,146 m2
Dry Store
154 m2
Airline Equipment High Bay Storage
459 m2
Non Bonded Storage
167 m2
Receiving Area
186 m2
Halal Kitchen
55 m2
Special Kitchen
40 m2
 
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