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
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