Manufacturer of fresh communal catering using the Cook & Chill process with up to 30,000 meals daily

A&K Die frische Küche GmbH

RecklinghausenNew on Amplifa

2007Founded

180Employees

up to 30,000 meals/dayDaily capacity

9Menu lines

About A&K Die frische Küche

A&K Die frische Küche GmbH from Recklinghausen is a producer and catering specialist for communal catering. Founded in 2007 by Wolfgang Adam and Burkhard Kielholz, the company produces up to 30,000 meals daily on nine menu lines for companies, hospitals, daycare centers, schools, senior and social care facilities. Production follows the Cook & Chill process: freshly prepared menu components are gently cooled to 3 °C immediately after cooking, delivered chilled, and finish-cooked only shortly before serving. Filling is carried out semi-automated on reusable plates, as individual portions, or in gastro containers; for clinics, meals are assembled individually per patient. Services also include dishwashing service with two dishwashing lines, an in-house laundry, and delivery with the company's own vehicle fleet. With 180 employees in production, filling, logistics, and administration, the company operates at one of Germany's most modern Cook & Chill production sites on Blitzkuhlenstraße in Recklinghausen.

Site: Recklinghausen
Processes: Catering/communal catering, Cook & Chill production, Filling (individual portions, gastro containers, reusable plates), Clinic filling (individual patient care), Dishwashing service including returned dishware, In-house laundry/cleaning, Logistics and delivery with own vehicle fleet, Menu planning with seasonal dishes
Materials: Cook & Chill, Chilled delivery, Regeneration
Founded: 2007
Employees: 180
Industries: Companies (staff catering), Hospitals, Daycare centers, Schools, Senior care homes, Social care facilities

01
Goods receiving & storage
02
Production (Cook & Chill)
03
Filling & clinic filling
04
Order picking
05
Logistics & delivery
06
Dishwashing & return flow

Processes & Preparation

Cook & Chill

Gentle cooking process followed by rapid cooling to 3 °C to preserve nutrients and vitamins.

Chilled delivery

Temperature-decoupled delivery on the day of consumption without hygiene risk from transport time.

REG

Regeneration

Finish-cooking of menu components shortly before serving without reheating.

Locations

Recklinghausen

Cook & Chill production kitchen, administration, logistics

Lot size: up to 30,000 meals/day
Materials: regional ingredients

9 menu lines
2 dishwashing lines
semi-automated filling
own vehicle fleet

Dishes & Filling Formats

**Hamburg-style herring in cream sauce with parsley potatoes**Cook & Chill · Menu line

**Roasted chicken leg with noodle salad**Cook & Chill · Menu line

Inside the production

Hearty vegetable bolognese with whole wheat pasta

Vegetable bolognese with whole wheat pasta

Industries

Companies (staff catering)HospitalsDaycare centersSchoolsSenior care homesSocial care facilities

Additional services

Catering/communal cateringCook & Chill productionFilling (individual portions, gastro containers, reusable plates)Clinic filling (individual patient care)Dishwashing service including returned dishwareIn-house laundry/cleaningLogistics and delivery with own vehicle fleetMenu planning with seasonal dishes

History

2007
A&K Die frische Küche GmbH founded by Wolfgang Adam and Burkhard Kielholz in Recklinghausen