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CATERING SYSTEMS
Basics of
food logistics
CONCEPTS for food distribution
"The main thing is how it gets there!"
The concept

BLANCO INMOTION,
complete systems for food distribution:

A person, who has eaten well, simply feels better. For hospitals, retirement and nursing homes, schools and kindergartens, the requirements for healthy, nutritious, appetising food are becoming more demanding.

Food distribution systems from BLANCO INMOTION help you offer your guests the best possible food quality – with a focus on cost-consciousness, high quality and efficiency.

The concept
  • Whether it's Cook&Serve, Cook&Chill or Cook&Freeze, and whether it's a tray or container system, BLANCO INMOTION offers you all options for your custom-tailored food distribution concept.
  • Here country-specific standards, temperature requirements and regulations (e.g. LMHV) are taken into account as the is the option of complete, HACCP-compliant documentation.
  • BLANCO INMOTION offers you an all-round sound package including support. For only those who see the whole picture can improve processes and increase efficiency.
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SYSTEMS WELL THOUGHT OUT DOWN TO THE LAST DETAIL.
For all types of production, a distinction can always be made between tray and container systems. In the individual process, it may also be practical to change between container and tray systems, or to use a combination of both.
TRAY SYSTEM
Tray system The food is pre-portioned on trays on the distribution conveyor. Transport and regeneration or reheating of the food on the trays takes place in suitable transport or regeneration trolleys. The food is distributed to the guest on the trays.
CONTAINER SYSTEM
Container system The food remains in the Gastronorm containers for transport and regeneration or reheating. Serving can be carried out directly from the containers in the ladling system. As an alternative, pre-portioning on trays is possible before serving.
OVERVIEW OF PRODUCTION SYSTEMS:
COOK & SERVE (FRESH FOOD)
Cook & Serve (fresh food) The food is distributed fresh-cooked to the guests. In this case, it is especially important to maintain the temperatures and nutrients of the fresh food on the way from the kitchen to the guest.
COOK & CHILL (REFRIGERATED FOOD)
Cook & Chill (refrigerated food) The food is quickly cooled to +2°C to +4°C following preparation, and can therefore be temporarily stored for up to 72 hours. This enables time-delayed food production. Weekend shifts with high wage costs and peak times for energy costs can be avoided or reduced. The regeneration of the food is then carried out shortly before serving.
COOK & FREEZE (FROZEN FOOD)
Cook & Freeze (frozen food) The food is frozen following preparation or delivered frozen. This enables week or even month-long temporary storage. The regeneration of the food is then carried out shortly before serving.