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—— Seraj, Isael
—— Keith, America
—— Mahdi, Saudi Arabia
Railway catering bases have strict temperature control standards. The room temperature in the food production area is controlled below 15°C at any time; in the cold storage for raw materials and finished products, it is controlled at -18°C and 0-10°C respectively. In the hot meal production area, there are 18 imported steam pots, 4 universal steam ovens, a barbecue production line, a frying production line, and 6 rapid cooling equipment.
The chef carries a spoon and a thermometer with him to monitor the core temperature of various dishes including the stew pot at all times. The shelf life of the cold chain lunch box is 72 hours. The temperature of the dish when it is out of the pot is 90 °C, and it needs to be quickly cooled to below 10 °C within 2 hours.
The shelf life of railway packed meal in the normal temperature is 3 months. After packaging, it needs to be put into a sterilizer, and it is sterilized at 121 °C by a multi-stage heating and cooling sterilization process, which meets the commercial aseptic standard. The temperature of refrigerated trucks transported to 6 distribution points must also be controlled at 0 to 10 °C.
After the railway packed meal is produced, it will be installed in a special insulated box. This insulated food transport box can keep heat for 8-10 hours and cold insulation at 0-10 degrees for more than 12 hours. It is a short-distance transportation commonly used by railways, large-scale sports games and professional food delivery companies.