Abstract: Equipment arriving from an aircraft in transport carts is sorted in an air catering kitchen by transport carts with trays and tray equipment being sorted on one side of a conveyor belt whereas transport carts containing drawers and serving equipment are sorted at the opposite side of the conveyor belt, following which the equipment is taken to an industrial dishwasher. Trays and tray equipment are sorted by discharging the contents of the tray onto a conveyor belt following which the individual tray items are arranged in baskets. Transport carts containing drawers with serving equipment are sorted at the opposite side of the conveyor belt, the drawers being arranged on rollers mounted in the side walls of a box. Following washing of the equipment in the dishwasher, the serving equipment arrives at an area with cleaned transport carts where the equipment is again arranged in the transport carts following packaging in drawers.

Abstract: When making meals ready for air transport, soiled service and cutlery (24), when arriving in an airport, are sorted, cover-divided in baskets, for use for the next flight. The soiled service is sent into an industrial dishwasher, following which it is provided with food and packed in carts. Large amounts of storage space are saved in this manner in the individual airports, since the cycle time for storage of service and cutlery can be reduced from 26 hours to about 2 hours.