Product overview

Canteen food has a narrow window between being cooked and being too cold to serve safely, and most of that window is spent in transit. The Electric Food Delivery Vehicle exists to protect it: an insulated body holding 65 °C for up to four hours, with a food-grade interior that can be washed down at the end of every shift.

It serves factory canteens, hospital catering, university dining halls and event venues — all operations where meals are cooked in one place and eaten in another within a short but critical interval.

Design and construction

Body walls carry 40 mm of polyurethane insulation, and the door seals are double-gasketed magnetic strips of the type used in commercial refrigeration. Interior surfaces are 304 stainless with coved corners, so there is nowhere for residue to collect and a hose-down takes minutes.

Tray racks are removable, which lets kitchen staff load racks in the kitchen and slide them straight in. A 30 L hand-wash tank and a separate sealed waste compartment meet the hygiene requirements most institutional caterers work to.

Performance in real operation

Holding temperature is maintained by a 1.5 kW thermostatically controlled heating element drawing from the auxiliary circuit. Tests at 5 °C ambient confirmed 65 °C internal temperature after four hours with the door opened twice.

Traction range is 55–70 km, appropriate for a multi-stop catering round. The vehicle can be washed out with a hose, and the electrical compartments are sealed to IP65 specifically to allow it.

Where this model is used

Factory and hospital canteens, university catering and large event venues. Caterers typically run a fixed route at fixed times, which suits the vehicle's predictable duty cycle and makes charging scheduling straightforward.