Bulk Catering Solutions for Catering Businesses

Bulk Catering Essentials

Catering operations produce 500–10,000 portions daily. This volume requires infrastructure beyond standard restaurant equipment.

Cooking Line

100–500 LT cookers, tilting pans, pressure boilers. Cooks high volume in one cycle.

Cooling Line

Blast chiller is mandatory. Must lower 90°C to 3°C in 90 minutes (HACCP).

Transport and Service

Thermoboxes, GN stack containers, heated transport carts. Cold/hot chain integrity must be maintained.