Catering and banqueting mean the administration of food and drinks during parties or celebrations. There are two types of catering: "on-premise", where the food is cooked on the spot, and "off-premise" in which the food is cooked elsewhere and brought on the spot. In both cases, keeping food at controlled temperature is the right way to operate and, for this reason, transport methods and peculiar equipment are required. Commercial vehicles are usually used because they can accommodate a big amount of food and drinks as well as cutlery, glasses, plates and isothermal containers, used to limit temperature fluctuations and guarantee product quality.
For the success of events and for the optimal preservation of foods such as sushi, raw fish, shellfish, raw meat, cakes and ice cream, for which the maintenance of the cold chain is essential, there are refrigerated isothermal container Coldtainer. The NDN versions up to + 0 °C and FDN up to -21 °C are the most suitable for food and drinks because they are ATP approved for the transport of perishable food products. Furthermore, in case of “off-premise” catering, for the transport of hot meal, there is the HmL line of 12V active thermal containers, specially designed to guarantee a temperature higher than + 65 ° C, in order to avoid the risk of microbial alterations of the cooked food while keeping the taste and consistency intact.
