Production Technology

Our Goals

To achieve the main goal of Aeromar – Saint Petersburg branch operation, that of reliability and safety we prioritize maintenance of high cooking standards for airplane passengers.

The cooking of in-flight meals is a culinary craft which is part of a complicated process and checked by stringent aviation regulations.

The Principal task of airline catering is to cook dishes in accordance with the menu agreed on with the airline company in advance so that the food has the same great taste once delivered and warmed up as when freshly cooked.

Quality of Finished goods depends on the following:

  • production equipment and automation level;
  • range of meals and recipes;
  • observation of process conditions,
  • employees qualification,
  • quality management during the entire production cycle.

Meals Range Tailoring

Twice a year Aeromar – Saint Petersburg branch renews the menu for its clients. Our specialists tailor menus and design dishes taking into consideration the wishes of the airline companies’. During presentations airline representatives take samples, taste dishes and agree upon the content of the meals.

Depending on the airline, class of service and flight duration, passengers are offered different meals:

  • For short-distance flights it is typical to serve small breakfasts that might include pancakes, battercakes, cheese cakes, sausages, fried vegetables, buns, coffee or tea.
  • For long-distance flights it is typical to include the option of meat, poultry or fish with a garnish, a salad, fruit and ice-cream or a gourmet cake as dessert.

It should be noted that in-flight meals range is selected with consideration of the fact that during a flight due to increased cabin pressure of the modern aircraft people have poorer sense of taste for salt and herbs and ordinary food might seem to be too dry.

Specifications and Service Phases

Once the range of food and drink and the frequency with which the menu should be changed is selected we calculate the meal size, the costs and the terms of delivery

Day-to-day work on servicing particular flights starts with advance planning 3 days ahead and is followed by an update one day before flight. Raw food is ordered based on the number of passengers on board. Preparations for flight start 10-12 hours before departure.

Aeromar – Saint Petersburg branch takes into consideration all the specifications at each stage of meal production from cooking, to meal service, to passenger:

  1. Menu design depending on flight duration and destination, departure and arrival time.
  2. Specific features of food and beverages as required in flight.
  3. Consecutive production and service of numerous serves.
  4. Specifications of onboard tableware and equipment.
  5. Specifications of service in relation to available on board space.
  6. Limited shelf life resulting in specific requirements of production process and meal transportation on board, their placement and storage.

During airline catering arrangements Aeromar - St. Petersburg branch takes special care at all stages without any exceptions:

  • Equipment and premises washing and disinfection;
  • Raw materials storage conditions;
  • Meal cooking activities;
  • Their intensive cooling and serving (Cook&Chill system);
  • Meal delivery on board the aircraft.

When in-flight meals are cooked we comply with the regulatory thermal conditioning temperatures set for different types of food and finished meals. There is a constant cooling temperature control in the areas where plates are laid out and meals are dished up as per the requirements of the international НАССР rules - Hazard Analysis Critical Control Points, as well as Russian sanitary and hygienic requirements. It ensures longer food preservation.


Production facilities are equipped with modern multipurpose equipment, chillers and deep-freezers enabling the airlines to order meals both for out going and in coming flights.

Due to automation and the use of high capacity process equipment all possible risks during in-flight meals production are mitigated as much as possible including those risks related to delayed, rescheduled and cancelled flights that occur in the course of airline catering operations during in-flight meals preparation.