Cold line production

This new work system means we can produce dishes sufficiently far in advance and thus work in “off-peak” periods to serve at “peak” times.

New technology

New technology

New technology

Since its emergence in contract catering, the Cold Line has been gaining ground on traditional hot cuisine. Improved quality and safety in the preparation of the various dishes is one of the strengths of this new technology, which Mediterránea has pioneered by implementing the system in many of the facilities we currently manage. Immediately after the product is made the temperature is quickly lowered to prevent the growth of microorganisms and is kept at from 1 to 4 ºC until it is regenerated in the same plant. Plus because the food is regenerated onsite, temperatures optimally reach the heart of the product and thus minimise any danger of poisoning due to an inadequate temperature.

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