國泰航空 展示 空中餐膳設備 及 空中餐膳製作過程CATHAY PACIFIC SHOWCASES COMMITMENT TO QUALITY IN STATE-OF-THE-ART INFLIGHT CATERING OPERATIONS

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國泰航空 Cathay Pacific 展示 空中餐膳設備 及 空中餐膳製作過程

 

國泰航空透過展示最新的空中餐膳設備及製作過程,讓乘客了解其精密的餐膳 處理。從搜羅食材、製作食物、食譜設計以至餐膳擺設,國泰航空的餐務部團隊均 非常嚴謹。

國泰航空飲食服務的航膳廚房配置多部擁 有先進技術的機器,包括煎蛋機、可傾式自動炒燉鍋和全港首部自動擺盤機等。這 些機器不僅促進了生產效率,同時更進一步提升餐膳品質的穩定性及衛生程度。

以全港首部於本土研發及製造的自動擺盤機為例,每小時可最多處理 25 架手推餐車 或每日四百架餐車;即國泰航班每日三分之一的餐膳需求。設定器既簡化了人手工 序,如沙拉碗和碟子擺放及托盤滑送,並減低了餐膳處理過程中接觸細菌的機會。

國泰航空的餐務部團隊從世界各地超過三 百個優質供應商搜羅來源可靠、味道、處理以及新鮮程度具保證的食材;例如從英 國進口並被喻為快樂小豬的 Dingley Dell 豬肉,由於農場特別注重豬隻的飼養及屠 宰環境,因而豬肉的脂肪分佈及口感顯得與別不同。

國泰航空 Cathay Pacific 餐務部主管卡斯頓:「製作高品質的空中餐膳相對於地面準備一場盛宴可更為複雜,因為 飛機餐需要經過冷凍及加熱等多個步驟,才能送到乘客面前。我們的餐務部團隊一 直努力不懈,以確保每個餐膳設計及處理過程皆保持高水準。」CATHAY PACIFIC SHOWCASES COMMITMENT TO QUALITY IN STATE-OF-THE-ART INFLIGHT CATERING OPERATIONS

 

Cathay Pacific Airways held an event today to showcase its efforts in the area of inflight catering, highlighting the state-of-the-art catering facilities and the complex behind-the-scenes work that goes into meal preparation. From the sourcing of ingredients and menu design, to food preparation and tray setting.

The inflight kitchen at CPCS is one of the largest and most modern inflight kitchens in the world. It employs cutting-edge technology in various aspects of meal production, including omelette- making machines, titling braising machines and Hong Kong’s first automatic tray-setting machine. This advanced technology is not just employed to enhance productivity; it also helps  in relation to quality control and maintaining the very high hygiene standards required.

The tray-setting machine is remarkable in that was entirely designed and assembled in Hong Kong. Working at maximum capacity it can set 25 meal carts an hour, or 400 carts per day, which equates to roughly one third of Cathay Pacific’s daily requirements. The machine simplifies manual procedures such as loading dining carts and placing salad bowls and plates on trays, and also helps to minimise the risk of bacterial infection.

The sourcing of ingredients is another vital component of the Cathay Pacific inflight dining experience. Drawing on the expertise of CPCS, Cathay Pacific’s catering team sources ingredients from more than 300 approved suppliers to ensure good provenance and the right taste for the creation of authentic dishes. For example, pork sourced from the acclaimed  Dingley Dell in the UK is used in many of the airline’s inflight meals. The farm puts a strong emphasis on the welfare of its pigs, creating a better distribution of fat in the meat and a taste that really stands out.

Cathay Pacific Head of Catering Aaron Claxton said:

“Crafting a high quality inflight meal can be more complicated than preparing a feast on the ground. An inflight meal requires various procedures such as chilling and reheating before the final meal is presented to passengers. Our professional catering team has been working hard to ensure the quality of every single step during the meal preparation, and I am sure our passengers will appreciate our passion and effort when they enjoy their meals on board.”

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