Culinary highlights at DO & CO: the cold kitchen

We stopped by DO & CO to have a look at the kitchen for you and, of course, brought back some snapshots, too. The first station is the cold kitchen: Within 24 hours 3,670 sandwiches are being produced here –by hand! See for yourself …

DO & CO kitchen, 15°C and the hair stays in place

3,670 sandwiches – and all in 24 hours! Since 2007 our on-board catering products are being prepared by DO & CO: 24 hours per day, 7 days a week. We visited DO & CO at their headquarters in Dampfmuehlgasse and watched while our meals were made ready to fly.

When entering the first station – the cold kitchen – it’s a drop in temperatures: The place has to be kept at 15°C. At 7:00 AM in the morning fresh produce is being delivered, for instance iceberg lettuce, carrots, tomatoes and other kinds of fresh products.

Next comes the preparation! Approximately 250,000 iceberg lettuce heads and some 138,000 tomatoes are being used for Austrian’s sandwich production per year – and it’s all made by hand!

And why are the gloves of such an eye-catching blue colour? That is indeed for a reason: If during cutting a piece of glove slips among the vegetables, it will be noticed immediately.

And this is how the bread is buttered

All made by hand? Well, almost: When it comes to buttering the bread, a buttering machine is used to help the team! Who wouldn’t love to have one of those at home?

After the butter, it’s salad, tomatoes, turkey ham or cheese – depending on the sort of the sandwich. In the so-called production line, the bread is topped with the ingredients, and each sandwich then put into its own cardboard packaging.