Abstract: A method for the provision and conservation of communal meals is provided, in which a plurality of foodstuff and meal components are brought into packaging units and sealed therein following the preparation of said food by heating at a temperature of at least 75° C. A water bath at a temperature of less than 3° C. is used to cool the sealed packaging units in order to bring the meal component from a core temperature of 65° C. or higher to a core temperature of 3° C. or lower within no more than 90 min. Methods for regenerating the cooled packaging units for consumption are also provided, in a water bath having a temperature of 80°-90° C.

Abstract: A device for reheating food components refrigerated preserved in packaging is provided that includes a housing, a water tank for holding water and a lid for closing the water tank, an immersion basket with compartments for packaging units of refrigerated preserved food for insertion into the water tank, at least one electric heating element for heating the water, a pump for circulating the water, and a control unit. The control unit is configured, during a heating method, to regulate the power supply to the electric heating element such that the water temperature is maintained at a heating temperature of 80°-90° C. The uses of the device for reheating food components refrigerated preserved in packaging units is also provided. Refrigerated preserved food components are provided by a method in which the food components, after their hot preparation at a temperature of at least 75° C., are filled into packaging units, sealed and cooled in a water bath of less than 3° C. to a core temperature of less than 3° C.