Hotels, restaurants and catering
Multi-point supply, kitchen-to-kitchen transfer and the cold half of catering work.
HORECA work is short-distance and high-frequency: several kitchens, several floors, several deliveries a day. The hot side is normally under control; the cold side - salads, dairy desserts, raw prep, sliced deli - is the half that quietly loses shelf life.
Why the reefer answer fits badly here
A hotel round or a catering delivery opens the door constantly and carries small quantities. A refrigerated body cools the whole volume for two boxes of salad and loses that cold at every stop. The economics and the physics both point the same way: cool the box, not the body.
Cook-chill and the handover
Where food is produced centrally, the regulation asks that goods to be kept or served cold are cooled immediately after the heat step - or after final preparation where there is none - to a temperature that poses no health risk. Cooling therefore has to be finished in the kitchen. On the road the job is to hold what the kitchen achieved, and to be able to show it: a logger inside the box records one delivery rather than an average of the whole round.
Hot and cold on the same trip
The regulation also asks that different foods travelling together are adequately separated. Separate containers do that without a compartmented body: one box prepared for the chilled regime, another for hot service, dry goods in the rest of the vehicle.
Equipment
EPP thermoboxes for short hops and single-tray deliveries; GEBHARDT Isotec TBX containers where volume grows, with plate regimes chosen for the goods; intermediate shelves so the product never sits against a plate. Send us your daily rounds and the product list, and we will set the sizes and the plate regime with you.
Frequently asked questions
Can hot meals and cold items travel in the same vehicle?
Yes, in separate containers. The regulation asks that different foods travelling together are adequately separated, and separate boxes provide that without a compartmented body. One box is prepared for the chilled regime, the other used for hot service.
How is delivery to several kitchens in a hotel planned?
One destination per box is the simplest arrangement: each kitchen's box is prepared separately and opened only at its own point. A wheeled size moves through lifts and service corridors, so the goods reach their destination without an intermediate transfer.
What is used on a catering site with no power?
A container draws no energy from the vehicle or from a socket: the plates are frozen in the kitchen or at the depot, the box travels shut and stays shut on site. How long depends on site conditions and how often it is opened - send us the event schedule and we will set the number of plates with you.