Kolmek Kolín

Transport and catering of hot and/or cooled or frozen food is one of the most dynamic branches of boarding in works and school canteens.

 

One of the methods of food distribution is transport of warm foods. After preparation, meals are put into catering vessels which are inserted into termoports (they are heat insulated containers which guarantee only a minimal decrease in temperature) and transported to a place of sale. The catering vessels are taken out here and put into water bathes in catering systems. The temperature of these water bathes is mechanically kept on a certain level (up to 85 °C).

 

Another method is transport of cooled and frozen foods. Foods are after preparation cooled in sophisticated cooling devices in which they must be (according to specifications) cooled or frozen down to 2 °C or -18 °C respectively, in 90 or 120 minutes respectively. The foods are afterwards transported in termoports or other heat insulated containers to a place of serving where they are in regenerating cabinets warmed to the temperature of 75 °C. Then the foods are put into water baths and are ready to be served.

 

Catering systems are equipped with either stationary or mobile water bathes. These devices are (by means of indirect warming) able to preserve the temperature automatically in the serving parts of catering systems. The staff put food on plates and hand it over a hygienic cover directly to the consumer.

 

In terms of technical equipment, catering systems are equipped with water baths, plate and saucer cabinets with heating, regenerator, self-service counters for salads, carts for trays, postmix diapensers and other equipment. Modern kinds of catering systems are made of stainless steel with wooden front facing. Worktop is made of steel or stone (natural or artificial). The hygienic cover is made of coloured or clear glass.

 

Very important part of each catering venture is warewashing technology, including watertreatment, necessary hardware as assorting and prewashing tables, detergents and other chemicals.

 

Serving food by means of separate catering systems is economical and allows hygienic transport of meals.