ISOTHERMAL TRANSPORT OF CATERING AND FOOD
Time and distance are no longer a problems in order to maintain the temperature
- Solutions for the isothermal transport of dishes, avoiding the risk of microorganisms’ proliferation. During transport, food is kept at the temperature set by law: Regulation EC No. 852/2004. Hot, cold and frozen options are available.
- Development of insulated devices that maintain and even improve the food organoleptic properties.
- All kind of isothermal containers.
Catering meal Service
Customer Profile
- The catering company provides dining service for 12 schools located in an area of 1,300 km2 from a central kitchen.
- The length of time from the moment of cooking to the moment of being served is significant.
- The menus are prepared in a central kitchen, and from there, they have to be distributed hot (temperature above 63ºC) at different locations.
- A single vehicle travels along the route, beginning at 7: 30h and ending the service at 12: 30h.
Requirements
- Time and distance are factors that involve the loss of food temperature, and therefore the risk of microorganisms’ proliferation. This fact implies a breach of current legislation EC Nº 852/2004
Solution
- LVM has developed a device that maintains the food temperature, up to 6 hours at about 63ºC, without losing the food organoleptic properties and complying with current regulations regarding the distribution of dishes, avoiding the risk of microorganisms’ proliferation.
Results
- The school management is pleased as the food arrives hot, complying with current legislation, regulation EC No. 852/2004.
- Nowadays children eat hot and do not complain.
- The families trust on the service. There is no risk of cross contamination or microorganisms growth
- The catering has gained a competitive advantage over competitors, as food always arrives warm at the clients even in the coldest days of winter.
- In a year, the catering has significantly expanded its portfolio.
Gourmet Catering
Customer Profile
- Gourmet Catering organizes weddings and all kinds of events.
- Many events take place in farmhouses and in beautiful natural environments, where electrical infrastructure is scarce.
- Foie, sushi and Catalan cream are some of the delicate dishes that require special attention: they all need to be kept at a temperature between 2-8ºC, in order to avoid health risk. If they are served in poor condition, Gourmet catering reputation may be damaged.
Requirements
- Keeping the proper temperature for foie, sushi, Catalan cream and other delicate dishes, between 2-8ºC, is key to avoid possible health risk.
- The solution does not have to rely on electricity.
Solution
- LVM has developed a device that maintains the food temperature, up to 9 hours between 2-8ºC, without any electric support, while complying with current distribution regulations, without the risk of microorganisms’ proliferation.
Results
- The device developed by LVM Thermal Solutions, has allowed the catering to offer a zero risk service. All the time, the temperature of delicate dishes such as sushi, foie and Catalan cream is kept between 2-8ºC, complying with European regulation EC No 852/2004
- The areas with deficient electrical networks, are no longer a barrier to hold all type of events.
- Customers trust on Gourmet Catering service. They explain that foods are done to perfection
FOOD ALLERGIES AND INTOLERANCE MANAGEMENT
Zero risk in food safety
- Solutions that avoid the risk of microorganisms’ proliferation. Foods is maintained over 63ºC, while complying with the regulation EC No. 852/2004.
- Solutions that avoid the risk of cross-contamination: a single container serves to cook and maintain temperature.
- Solutions that allow a healthy cooking, avoiding the loss of vitamins and minerals during cooking of food.
School where 1,500 menus are served daily, including students and teachers
Customer Profile
- School where 1,500 menus are served daily, including students and teachers.
- All menus are cooked in the school.
- 80 of these menus are specific food allergies and intolerances
Requirements
- In case of intolerance and allergic menus, when working with small amounts of food, they are cooled fast. This fact implies the risk of microorganisms’ proliferation, and therefore a breach of the current regulations EC No. 852/2004.
- By using different containers for cooking and storing there is a potential risk of cross contamination.
Solution
- LVM has developed a device that allows cooking and afterwards maintaining the temperature of the food for hours
- In order to avoid the risk of cross contamination, the same container cooks and maintains the temperature.
- Avoid the risk of microorganisms’ proliferation. The food remains above 63ºC all the time, complying with EC No. 852/2004.
- Prepare healthy cuisine. The developed recipient minimizes the loss of vitamins and minerals, keeping the water activity of natural foods.
- LVM may customize the containers. It allows to easily identify the different types of food allergies and intolerances, facilitating the management and avoiding errors
Results
- The families have confidence in the school. There is no risk of cross contamination or microorganisms’ growth.
- The chef is happy as his job is easier. The allergic menu management is simpler.
- Children want to eat more and repeat as taste has been improved.
- The school has gained a competitive advantage over competitors: good practice in school meals has become one of the points stressed by the school.
COLD LINE IMPROVEMENTS
Energy saving and good practices in food safety.
- Solutions designed to meet all food safety regulations.
- Solutions that do not damage food organoleptic properties.
- Solutions that allow energy savings, optimizing the process of temperature abatement.
Central kitchen serving 40,000 menus daily
Customer Profile
- Central kitchen, serving 40,000 menus daily.
- The food is cooked and then the temperature is lowered to 4ºC using a blast chiller. Food is stored and transported when needed at this temperature.
Requirements
- The blast chiller represents a heavy investment due to purchase cost and energy consumption.
- During the production process, there are different stages where the cold chain is at risk: the period of time between the cooking and the entrance to the blast chiller may be significant.
- The customer needs to regenerate these temperature (heat) in a microwave before serving the regenerated menus.
- The length of time between the regeneration and the time of service may be significant, especially in service with many diners at the same time.
Solution
- LVM has developed two devices: One that accelerates by more than 60% the speed of the chilling process, and another which keeps food hot, to be used when waiting to enter the blast chiller temperature, or, once regenerated when waiting to be served.
Results
- The use of LVM devices is important for the customer. It obtains cost savings, reducing the electricity consumption of the blast chiller and the need of cabinets or hot baths.
- The catering Quality Department is satisfied as they are in compliance with current regulations and making good practices.
SCHOOL DINING TABLE
The food is kept warm during the school meal.
- Kids’ food does not cool during the meal thanks to our solution.
Kindergarten with its own kitchen
Customer Profile
- Kindergarten, with children from 0 to 6 years. The center has its own kitchen.
Requirements
- Some children take a long time to eat. Before they finish eating, food is already cold.
Solution
- LVM has developed thermal tables. They allow the children to eat hot, regardless the length of time they require.
Results
- The school management is satisfied: even the slowest children eat hot.
- The families trust the service.
- The school offers a differential and competitive value toward competitors