Stage 1 · Central kitchen
Cooking
Meals are cooked in the central kitchen.
Frozen meal manufacturing
In developmentFrozen meals, engineered for institutions.
An industrial frozen-meal line built to supply hospitals and institutional clients through a controlled cold chain — cooked in the central kitchen, rapidly chilled, portioned to fixed weights, sealed and labelled, then frozen with liquid nitrogen technology.
400,000+
Planned meals
Two projects · not yet delivered
2
Large-scale projects
Client names under confidentiality
7
Controlled stages
Cooking to distribution
LN2
Liquid nitrogen freezing
Very low temperature
Scroll
The process
Seven controlled stages. One cold chain.
Meals are cooked, rapidly chilled, portioned, sealed and labelled, then frozen using liquid nitrogen technology — and held and distributed through a controlled cold chain.
Swipe through the seven stages
Stage 2 · Rapid chill
Chilling
Cooked meals are chilled rapidly after cooking.
Stage 3 · Fixed weights
Portioning
Portions are divided to fixed weights.
Stage 4 · Sealed & labelled
Sealing
Every portion is sealed and labelled.
LN2Coldest point of the line
Stage 5 · Liquid nitrogen
Freezing
Frozen using liquid nitrogen technology.
Stage 6 · Temp-controlled
Storage
Held in temperature-controlled storage.
Stage 7 · Refrigerated
Distribution
Distributed on refrigerated transport through a controlled cold chain.
Liquid nitrogen · LN2
Why liquid nitrogen
Freezing at very low temperature forms smaller ice crystals, so texture, taste and nutritional value hold up far better than in conventional freezing.
Meals are cooked, rapidly chilled, portioned, sealed and labelled, then frozen using liquid nitrogen technology. This preserves quality, freshness, taste and nutritional value, and allows the meals to be stored and distributed safely through a controlled cold chain.
Industrial production line · being commissionedIn development
Production equipment
Planned volume
Planned volume, built for institutions.
ISFC is developing an industrial frozen-meal production line for large-scale projects — approximately 400,000 planned meals across two contracts. The clients are covered by confidentiality agreements, so the programme is presented as a combined figure.
Combined planned volume
400,000+
meals · Frozen meals
Planned capacity, not yet delivered
What the programme covers
- Large-scale contracts2Client names withheld under confidentiality agreements
- StatusPlanned · in developmentLine being commissioned; volumes are planned, not throughput
- Designed forHospitals firstThen government, education, corporate and industrial clients
Approximate figures. Contract details are confidential.
Quality & cold chain
Built inside a certified system.
The frozen line is designed to sit inside ISFC's existing food-safety environment and to move on ISFC's own refrigerated fleet.
ISO 22000 · HACCP environment
Produced within ISFC's certified food-safety management system.
HACCP checkpoints at every stage
Critical control points from cooking through to dispatch.
50+ refrigerated own-fleet vehicles
Cold-chain distribution on ISFC's own refrigerated fleet.
Temperature-controlled storage
Frozen meals are held in temperature-controlled storage until dispatch.
ISO 22000 · HACCP certified
Who it's for
Hospitals first. Then every institution that feeds people at scale.
The line is designed for clients who need consistent, portion-controlled meals delivered on a schedule through a controlled cold chain.
Designed first for
Hospitals & clinics
Hospitals & healthcare
Portioned, sealed and labelled meals, held and delivered through a controlled cold chain — designed for patient and staff feeding at hospital scale.
6,000+
Patient meals a day today
Current clinical nutrition operations — not frozen output
Institutional applications
Government
Ministries & authorities
Public programmes and institutional feeding contracts.
Education
Schools, universities & student housing
Universities, schools and student housing.
Corporate
Head offices & campuses
Head offices and campuses on a scheduled supply.
Industry & energy
Sites & projects
Remote sites and projects where meals must be held and moved safely.
Events & retail
Festivals & outlets
Festivals and mass events with peak-volume demand.
Questions
What to know before you plan a supply.
Conservative answers about a line that is still in development. For anything specific, talk to our projects team.
What will the line produce?
Frozen ready meals for institutional clients — cooked in the central kitchen, portioned to fixed weights, sealed and labelled, then frozen. The line is in development: the volumes quoted are planned project volumes, not current output.
How does liquid nitrogen freezing work?
Meals are frozen using liquid nitrogen technology at very low temperature. This forms smaller ice crystals, so texture, taste and nutritional value hold up far better than in conventional freezing.
How are meals stored and delivered?
Frozen meals are held in temperature-controlled storage and distributed on refrigerated transport through a controlled cold chain. ISFC operates a fleet of 50+ refrigerated vehicles of its own.
Who is the line designed for?
Hospitals first, then institutional clients across government, education, corporate, industry & energy and events — anyone who needs consistent, portion-controlled meals at scale.
How do we specify a supply plan?
Share your sites, daily meal counts, menu and dietary requirements, delivery windows and on-site storage. Our projects team will come back with a planned supply proposal. Use the form below or email our projects team.
Start the conversation
Tell us about your frozen-meal requirement.
Sites, daily meal counts, menus and delivery windows — send us the scope and our projects team will respond with a planned supply proposal.
In development
The line is in development. Enquiries are for planned supply, not immediate delivery.
Send us your requirements