Why airline catering companies have cold meals on board

1. If the ground is heated, it is not necessarily the meal time after takeoff, if it is cold for a period of time, there is heating equipment on the plane but there is no insulation equipment.

2. If the flight time is not meal time, the sandwich and bread provided do not need to be heated!

3. Food safety, food company heating, in the transport to the plane, in the flight for a period of time, if you fly to the United States for 13 hours, hot things are easy to deteriorate, and it is not good to eat bad stomach!

If you eat a full meal of cold food, the oven of this plane may be completely broken, or it may not be able to meet the needs of hot rice.

Or maybe it's a short flight and it's not time to eat.

Or do you ask why the food on the plane is cold, mainly for easy preservation, long-range planes also have to be stored with dry ice, if it is hot, the plane flies for more than ten hours, then it is not rancid, and the passengers will eat bad stomachs. Generally, the oven is heated for more than ten minutes.

The upstairs talks about others, and they don't see much professionalism.

Cold food is mainly because it is easy to store and does not spoil easily.

It can be heated when needed.

At first glance, the upstairs is not a professional, and the hot food and other things on the plane are heated on the plane, and the landlord wants to ask why it can't be heated on the ground on the plane.

There is hot food, and maybe the time you fly is not meal time.

On the one hand, airlines don't make it as delicious as a restaurant in order to control costs.

The second is that the food is provided by the aviation catering company and not made on the plane, and it is reheated on the plane after it is ready.

Third, improving the quality of meals will lead to higher air fares, lower willingness to pay, and ultimately fewer people on the plane.

Fourth, airline meals generally pay attention to nutritious meals, and radishes, eggplants, peanuts, etc. are mixed together, which will definitely not be delicious.

Note: In-flight meals refer to the meals provided to passengers by civil aviation aircraft during the flight. In-flight meals are ordered by the airline, and are generally prepared near the airport by the designated in-flight catering organization**, and delivered directly to the aircraft, and distributed to passengers by the flight attendant on a trolley when the aircraft is stable in the middle of the flight.

In-flight meals vary from class to class in terms of dish, portion size and cost. First Class and Business Class in-flight meals resemble a high-end restaurant in terms of food and dining procedures, but they are always different from the real restaurant. On the other hand, in-flight meals in economy class are more similar to fast food, with distribution efficiency, storage volume and cost as the main considerations, and the taste of the food is of course difficult to meet passengers' high expectations.

In 2014, there will be a national standard for in-flight meals, and the shelf life shall not exceed 36 hours.

Why is the food on the plane so unpalatable? Today I finally know, it's the airline!

The food is provided by the in-flight catering company and not made on the plane. View the original post

When flying on a long-haul flight, the flight attendants on the plane give each passenger a delicious meal. You can enjoy eating steaming food at an altitude of 10,000 meters. Many people are curious, how are these meals made?

Let me take you to the aviation food processing workshop of Hefei Airport to find out! In-flight meals are basically provided here for all flights at Hefei Airport.

There are more than 100 workers in the factory here, who have to process about 6,000 servings of food every day. When entering the processing workshop, you must strictly disinfect, wear disposable gloves, hats and special clothing, and make sure that there is no omission before entering the workshop. RawThe production workshop is divided into a cold dish workshop and a hot meal workshop.

The two workshops do not circulate to each other in order to prevent food from mixing and spoiling.

Each airline's meals are customized, and the menu changes depending on the distance of the flight. Therefore, although each person is only responsible for more than 60 meals a day, the employees on the production line are still very busy.

Each meal is marked with the ** of the raw materials, the processing process, the number of people in charge, the certificate of approval and the date of production.

The airline will tailor the meal to the needs of the flight on the day, and the reception process is complex. Only meals with certificates will eventually be transported to the plane

Due to the peculiarities of aviation, some special foods require special processing. For example, fishbones cannot be carried into the cabin, and bones are not allowed in the cabin. Therefore, fish bones are removed with the fish in the diet beforehand.

The same goes for meat, which cannot have bones. Therefore, it is impossible to chew bones on an airplane. This is how such a delicious airport meal is made, and every passenger is expected to cherish the food he has on board.

Airline meals are packaged in aluminum foil, so they can only be heated in an electric oven.

The Aviation Food Safety Code will require that the shelf life of aircraft "boxed lunches" be calculated in hours, and from the time it is made to the time it is eaten by passengers, hot food should not exceed 36 hours, and cold food should not exceed 24 hours. Among them, after the production of hot food, it must be forced to cool down to below 10 within 4 hours.

Subsequently, it was stored at a cryogenic temperature of 4 10 for 2 hours. There are also strict requirements for the food dispensing environment, which must be less than 12 and the dispensing process must be completed within 45 minutes.

The finished product is put into the cold storage of 0 5, and the packaging machine is played 2 hours before the flight takes off, and the food preservation on the plane is not allowed to exceed 15. The basic principle is that the food produced in the morning is given to the flight in the afternoon, and the food produced in the afternoon is given to the flight tomorrow.

The in-flight meal on the plane should be prepared first, then packaged, and heated up until it is almost the meal, so it doesn't taste very good!

Each airline has a dedicated airline catering company**, which has a production line dedicated to the production of airline meals and will deliver them to the airport on time according to the order for each flight.

Airlines have subordinate fast food companies, which are designated units that produce fast food for each crew.

The food factory comes out, loads and transports to the airport, and the staff at the loading is then what you see and eat.

It is high temperature, sterilization. Produced in a very hygienic environment.

Each airline's meals are custom-made, and the menu changes according to the distance of the flight, so although each person is only responsible for more than 60 meals per day, it is extremely busy. Each catering has a label, which indicates the ** of the raw materials, the processing process, the number of the person in charge, and finally the certificate of conformity and the production date.