Conclusion and Recommendations

The internship at Ethiopian Airlines Catering Group provided invaluable hands-on experience with
advanced catering machines and utility systems. I gained technical knowledge about ovens, mixers,
choppers, freezers, snow makers, wrapping machines, insect killers, salon cleaning machines,
dishwashers, and chillers with AHU. Beyond technical skills, I also improved my communication,
teamwork, and problem-solving abilities while working closely with technicians and staff.

Recommendations:
• Continue providing internships to expose students to real-world catering operations.
• Increase training sessions on preventive maintenance and troubleshooting of machines.
• Expand documentation and technical manuals to support both technicians and trainees.
• Strengthen collaboration between academic institutions and Ethiopian Airlines Catering Group.
References
1. Ethiopian Airlines Catering Group Technical Manuals
2. Equipment Operation and Maintenance Guides
3. HACCP and ISO Food Safety Standards
4. Internship Guidelines – Wolaita Sodo University

Ethiopian Airlines Catering Group

Internship Report

Section 1: Company Background and Ovens

Company Background
Ethiopian Airlines Catering Group is one of the largest and most advanced flight catering facilities in
Africa. Established as a subsidiary of Ethiopian Airlines, the group has become a cornerstone of the
aviation industry by providing high-quality in-flight meals and catering services to Ethiopian
Airlines’ vast fleet as well as to partner airlines and VIP clients. It is located in Addis Ababa, close to
Bole International Airport, and has modern infrastructure that ensures efficiency and hygiene in
meal production.

The Catering Group produces thousands of meals daily, serving passengers of international,
regional, and domestic flights. Its services cover hot kitchen, cold kitchen, bakery, confectionery,
beverages, and special dietary meal sections. Hygiene and safety are at the core of operations, with
regular inspections, quality assurance, and compliance with international standards such as ISO and
HACCP.

The organization is structured into several departments, including production units (hot meals,
bakery, cold kitchen), technical support (maintenance of machines and utilities), quality assurance
and hygiene, logistics, and administration. The integration of these departments ensures a smooth
flow from procurement of raw materials to final delivery on aircraft.

Figure 1: Workflow of Ethiopian Airlines Catering Group – from procurement to aircraft loading.
Rational and Rotary Ovens
Among the most essential equipment in the Ethiopian Airlines Catering Group kitchens are the
Rational and Rotary Ovens. These ovens are responsible for cooking and baking large volumes of
food efficiently while maintaining consistent quality.

Rational Oven
The Rational Oven is a multifunctional cooking appliance capable of steaming, roasting, baking, and
grilling. It operates with programmable controls that allow chefs to customize cooking cycles for
different food items. With features such as humidity control, temperature precision, and multi-level
cooking, it ensures efficiency and uniform results. This is particularly useful for catering operations
where consistency and speed are critical.

Key specifications of Rational Oven include:

• Programmable digital control system

• Multiple cooking modes (steam, roast, bake, grill)

• Energy-efficient with insulation and heat recovery system

• High safety standards with automatic shut-off

Figure 2: Block Diagram of Rational Oven

Rotary Oven
The Rotary Oven is designed for large-scale bakery production. It has a rotating rack system that
allows even distribution of heat around the baked products. This makes it ideal for bread, pastries,
and confectionery items required in bulk for flights. Its robust design ensures continuous operation
with minimal downtime.

Key specifications of Rotary Oven include:

• Rotating rack system for uniform baking

• High capacity for bulk production

• Energy-efficient design with heat recovery system

• Suitable for bread, pastries, and cakes

Figure 3: Block Diagram of Rotary Oven

Ethiopian Airlines Catering Group

Internship Report
Section 2: Mixer Machine and Onion
Chopper
Mixer Machine
The Mixer Machine is a vital piece of equipment in the catering group, especially in bakery and cold
kitchen operations. It is used for mixing dough, batter, creams, and other food ingredients in bulk
quantities. Ethiopian Airlines Catering Group utilizes both planetary and spiral mixers, depending
on the product type. The mixer helps achieve uniform blending of ingredients, which is crucial for
product consistency and quality.

Key specifications and features of the Mixer Machine include:

• High-capacity mixing bowl (20–100 liters)

• Multiple speed settings for different product types

• Interchangeable attachments (dough hook, paddle, whisk)

• Safety guard and emergency stop features

Figure 4: Block Diagram of Mixer Machine

During my internship, I observed that mixer machines were mostly used in bread and pastry
production. The technicians emphasized regular lubrication of gears and inspection of electrical
connections to prevent downtime. Mixer operation also requires safety checks, as large mixers pose
risks if guards are not used properly.
Onion Chopper Machine
The Onion Chopper Machine is essential for preparing large volumes of chopped onions and
vegetables. In Ethiopian Airlines Catering Group, onions are one of the most frequently used
ingredients across hot kitchen dishes. Using a chopper machine reduces preparation time, improves
uniformity, and minimizes manual labor.

Key specifications and features of the Onion Chopper include:

• Stainless steel construction for hygiene and durability

• High-speed rotating blades for efficient cutting

• Safety lock to prevent accidental operation

• Easy disassembly for cleaning and maintenance

Figure 5: Block Diagram of Onion Chopper Machine

During my internship, I assisted technicians in cleaning and maintaining the chopper. The most
common issue was blade dullness, which reduces cutting efficiency. Regular sharpening and
alignment of blades were part of preventive maintenance routines. The machine significantly
increased productivity by handling what would otherwise require many hours of manual chopping.

Ethiopian Airlines Catering Group

Internship Report

Section 3: Freezer Machine and Snow

Maker Machine
Freezer Machine
The Freezer Machine plays a vital role in the catering operations of Ethiopian Airlines Catering
Group. It is used to store perishable food items at sub-zero temperatures, ensuring food safety and
quality preservation. Freezers help extend the shelf life of ingredients and maintain a steady supply
of raw materials required for daily catering operations.

Key specifications and features of the Freezer Machine include:

• Temperature range: -18°C to -25°C for long-term storage

• High-capacity storage compartments with adjustable shelves

• Energy-efficient compressor systems

• Automatic defrosting and temperature monitoring system

Figure 6: Block Diagram of Freezer Machine

During my internship, I observed that freezer machines were essential in storing meat, fish, and
other perishable items required for large-scale catering. Technicians emphasized the importance of
keeping doors closed to maintain consistent temperature and avoid compressor overload.
Preventive maintenance included regular cleaning of condenser coils and monitoring refrigerant
levels.
Snow Maker Machine
The Snow Maker Machine is used for producing ice and flake snow, which is required for preserving
food items in cold storage and during transport. In Ethiopian Airlines Catering Group, snow and ice
are also used in food presentation, particularly for chilled seafood and desserts.

Key specifications and features of the Snow Maker Machine include:

• Continuous production of flake ice or snow

• Stainless steel body for hygiene and durability

• Energy-efficient compressor and water system

• Easy operation with automatic ice discharge

Figure 7: Block Diagram of Snow Maker Machine

During my internship, I worked with technicians to monitor the operation of snow maker machines.
The most common challenges were water supply interruptions and scale build-up in the evaporator.
Preventive maintenance included descaling, checking water filters, and monitoring compressor oil
levels. The machine greatly supported catering operations by ensuring the availability of ice and
snow for preservation and presentation purposes.

Ethiopian Airlines Catering Group

Internship Report

Section 4: Wrapping Machine and Insect

Killer Machine
Wrapping Machine
The Wrapping Machine is widely used in Ethiopian Airlines Catering Group to package food items
hygienically and efficiently. It ensures meals are properly sealed, extending shelf life and
maintaining food safety standards during storage and transport to aircraft. Wrapping is particularly
important for ready-to-eat meals, bakery products, and special diet foods.

Key specifications and features of the Wrapping Machine include:

• Automatic sealing and cutting mechanisms

• Adjustable film roll for different product sizes

• Stainless steel body ensuring durability and hygiene

• High throughput for large-scale catering operations

Figure 8: Block Diagram of Wrapping Machine

During my internship, I observed wrapping machines being used in both bakery and hot kitchen
packaging units. Technicians highlighted the importance of regularly adjusting the sealing
temperature and checking the film alignment to ensure smooth operation. The machines helped
improve hygiene standards by reducing manual handling of food items.
Insect Killer Machine
The Insect Killer Machine is an essential device for maintaining hygiene and safety in the catering
environment. Ethiopian Airlines Catering Group uses these machines in storage, preparation, and
packaging areas to eliminate flying insects that may contaminate food. They are crucial for ensuring
compliance with international food safety and hygiene standards such as HACCP and ISO.

Key specifications and features of the Insect Killer Machine include:

• Ultraviolet (UV) light to attract flying insects

• High-voltage grid or sticky pad for trapping insects

• Stainless steel housing for durability and hygiene

• Wall-mounted or free-standing installation

Figure 9: Block Diagram of Insect Killer Machine

During my internship, I assisted in checking insect killer units in the cold kitchen and packaging
areas. Technicians frequently replaced UV tubes and cleaned the collection trays to maintain
efficiency. These machines played a crucial role in preventing contamination and ensuring that the
catering facilities met strict hygiene regulations.

Ethiopian Airlines Catering Group

Internship Report

Section 5: Salon Cleaning Machine and

Hobart & Comenda Dishwashers
Salon Cleaning Machine
The Salon Cleaning Machine is used in Ethiopian Airlines Catering Group to maintain cleanliness in
food preparation and service areas. Cleanliness is a fundamental requirement in catering facilities to
prevent contamination and ensure compliance with food safety regulations. The machine automates
cleaning tasks, saving time and improving hygiene.

Key specifications and features of the Salon Cleaning Machine include:

• High-pressure water spray system for deep cleaning

• Detergent injection for effective sanitation

• Stainless steel design for durability and hygiene

• Ergonomic design with wheels for mobility

Figure 10: Block Diagram of Salon Cleaning Machine

During my internship, I observed salon cleaning machines being used in large kitchen halls. They
were effective in removing grease and residues from the floor and walls. Technicians highlighted
that routine maintenance of the water pump and regular replacement of nozzles were necessary for
optimal performance.
Hobart and Comenda Dishwashers
Dishwashers are essential in large-scale catering operations, and Ethiopian Airlines Catering Group
employs industrial dishwashers from Hobart and Comenda. These machines are responsible for
cleaning and sanitizing large volumes of dishes, trays, and utensils used in meal preparation and
service.

Key specifications and features of Hobart and Comenda Dishwashers include:

• Automatic washing cycles with temperature control

• High-pressure water jets for effective cleaning

• Integrated drying systems to prevent bacterial growth

• Conveyor-type systems for handling high volumes of dishware

Figure 11: Block Diagram of Hobart and Comenda Dishwashers

During my internship, I worked with the technicians to observe the operation and maintenance of
these dishwashers. The most common challenges included clogged spray arms and scaling due to
hard water. Preventive maintenance included descaling cycles, filter cleaning, and checking the
temperature calibration. These machines significantly reduced manual labor and ensured
compliance with food safety and hygiene standards.

Ethiopian Airlines Catering Group

Internship Report

Section 6: Chiller with AHU and

Communication with Technicians
Chiller with Air Handling Unit (AHU)
The Chiller system combined with an Air Handling Unit (AHU) is one of the most critical utilities in
Ethiopian Airlines Catering Group. It ensures that food preparation and storage areas are
maintained at the correct temperature and humidity levels. The chiller provides the cooling energy,
while the AHU distributes the conditioned air throughout the catering facility.

Key specifications and features of the Chiller with AHU system include:

• Centralized chiller producing chilled water for cooling

• AHU units that distribute conditioned air to kitchens and storage rooms

• Temperature and humidity control for sensitive food storage

• Energy-efficient design with automation and monitoring systems

Figure 12: Block Diagram of Chiller with AHU System

During my internship, I observed that the chiller and AHU systems were essential for maintaining
food quality. The technicians regularly monitored chilled water temperature, air filters, and
humidity controls. Preventive maintenance included cleaning air ducts, checking refrigerant levels,
and ensuring uninterrupted power supply. These systems contributed significantly to energy
efficiency and food safety in the catering facility.
Integration and Communication with Technicians
Throughout my internship at Ethiopian Airlines Catering Group, I had the opportunity to work
closely with technicians from different sections, including hot kitchen, cold kitchen, bakery, and
utilities. Effective communication and teamwork were critical in ensuring smooth operations and
successful completion of tasks.

The key aspects of communication and teamwork included:

• Learning to use professional and respectful language when interacting with senior technicians

• Asking clear and concise questions to understand machine operations and troubleshooting
techniques

• Sharing observations and reporting issues promptly to prevent downtime

• Participating in daily briefings and safety meetings to stay updated on workflow and tasks

• Collaborating in preventive maintenance tasks, such as lubrication, cleaning, and inspections

By working alongside technicians, I not only developed technical knowledge but also improved
interpersonal communication, problem-solving, and teamwork skills. This experience helped me
understand the importance of coordination in large-scale catering operations where multiple
machines and teams must work in harmony to achieve efficiency and safety.