After the meals are cooked, they are blast frozen within the 200,000 square‑metre company premises. The menus and their components are temporarily stored, among other places, in a tall and highly visible building. Deep‑freeze warehouse number 8 uses automated technologies and has space for around 18,000 pallets stored at temperatures below minus 20 degrees Celsius. “On average, we keep sufficient stock for 40 days,” says Frank Schartmann, Head of Cockpit Distribution/Fleet. Among other things, this is where we store raw goods, which generally come from a provider located 500 metres down the road.