The kitchen brings international standards to India, whilst completely adhering to FSSAI norms. It also boasts of VRV for air-conditioning, hydro pneumatic systems for domestic water supply, and fire suppression systems.

AIRPORTS AUTHORITY of India has recently launched a first of its kind Airport Kitchen equipped with state-of-the-art-facilities at the Chennai International Airport. This unique and mammoth kitchen is fully equipped with the latest applications, high-end equipment, and cutting-edge technology. Spread across approximately 15000 sq. ft., it will be operated and managed by Travel Food Services (TFS).

AAI and TFS are extremely particular about consistently maintaining high quality and hygiene standards, thus, the kitchen also includes key processes like — segregation of dairy, fruits and vegetables, and butchery post receiving them, vegetable washing and sanitisation of fruits and vegetables (especially perishable ones), and all quality checks, stringently conducted by various departments at various stages of food production.

Shri Arvind Singh, Chairman, Airports Authority of India said, “We are extremely delighted to launch one of the India’s largest first-of its-kind airport kitchens at the Chennai international airport. AAI is committed to bring the World Class technology and innovation. The kitchen is testimony of this advancement. With the latest equipment, automation technology and processes in place, we are looking at serving an ever-increasing customer base with better service, skills, speed and the highest quality standards. We are delighted that our human touch on ground has also seen growth with Speech and Hearing Impaired (SHI) community’s service at our Coffee Box outlets.”

With all of this and more, the kitchen not only ensures good practices and consistent hygiene, but also increases efficiency in terms of time taken to prepare a meal.