Fresh Cook-and-Serve
- Conventional food preparation concept for immediate consumption where food are freshly prepared prior to service.
- The dishes are delivered warm in heat retaining container and will be assembled for service.
- Production method is proposed to be used for special menu and special request for inpatient meal and cafeteria.
Cook-and-Chill
- Food or dishes that are rapidly chilled at +3°C for a maximum of 90 minutes after being cooked.
- The dishes are stored at +5°C and be preserved until reheated for service.
- Production method is proposed to be used for inpatient meal and cafeteria.
Frozen Meals
- Food or dishes that are blast freeze at -40°C.
- The dishes are stored at -20℃ and preserved until reheated for service.
- This production method is proposed to be used for inpatient special meals to ensure there is readily available special meals