01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Putussibau-Borneo Island, Indonesia
Airline catering, VIP & private jet catering at Putussibau-Borneo Island (WIOP / PSU)
PSU (IATA) · WIOP (ICAO)
A single-runway field with a narrow-body reference code, Putussibau-Borneo Island sets what boards here and how fast a rotation turns. Inflight catering at this station covers scheduled, charter, VIP and government movements, with in-flight catering built around hi-loader boarding to galley height rather than delivery to the foot of the aircraft, so wide-body uplift and multi-class rotations both clear the stand on the same handover.
1,004 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Putussibau-Borneo Island
Aviation catering boarded by hi-loader at WIOP / PSU
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at WIOP
Aircraft catering handover at the galley door, Putussibau-Borneo Island
Ramp access at Putussibau-Borneo Island is what decides the loading window, not a printed lead time: the cart clears apron traffic and reaches the stand before the galley door is opened for it. Every catering uplift here follows the same sequence, from the sealed load at our kitchen to the signed handover at the aircraft. That sequence is fixed regardless of which cabin configuration boards, because the apron routing at PSU does not change with the flight.
Between our kitchen and the stand at Putussibau-Borneo Island sit screening, escort and apron traffic, and the chain of custody is planned against the worst of those, not the average day. A convoy delayed on the ramp costs more than a kitchen running late, so the escort and the routing are fixed before the cart leaves the galley door. Every catering uplift is logged twice, once when the load is sealed and again at handover, and galley catering only leaves our custody once that second signature is on the sheet at WIOP.
One coordinator owns the load from the seal to the signature, every time.
Crew meals and pilot meals for Putussibau-Borneo Island (PSU) departures
Airline food supplier crews cleared for PSU
Airport catering for Putussibau-Borneo Island runs from a kitchen built around hot production, pastry, a cold larder and a protocol line under one roof, all held to a HACCP standard from intake to seal. That structure is what lets airport catering at WIOP move a multi-class order and a single-cabin charter through the same production day without either slowing the other down. The flight kitchen at PSU is where the cold chain starts, not where it is checked on arrival.
Government flight catering at this station is handled by the same named team on every rotation, not a rotating pool drawn in as volume rises. Security clearance is held on file for each of them, matched against an access list kept current with the ramp authority, and household and protocol paperwork travels with the load rather than behind it. That continuity is what a protocol officer is actually checking for when a delegation books this station twice.
VIP flight catering and dietary sets at Putussibau-Borneo Island (PSU)
VVIP catering to a written specification at WIOP
Menus at Putussibau-Borneo Island are written to the cabin and the mission, not printed from one fixed book: a First cabin gets a different service pattern from a group charter, and the season sets what changes between them. Indonesia's produce runs through the sourcing where the route allows it, from orchard fruit to fish and dairy, without naming a single supplier or a single dish. Inflight catering here closes on documentation, not on taste: every allergen, halal, kosher and medical set is labelled per passenger and per cabin before it leaves the kitchen. That labelling is what keeps a multi-leg rotation consistent from one sector to the next.
First & VVIP cabins
First and VVIP cabins at Putussibau-Borneo Island are plated to a written specification rather than a fixed menu, with à-la-carte and tray-plated service both available on request. VIP flight catering here is filed against the standing order for each mission, so a repeat rotation boards to the same standard it did the last time.
Business cabins
Business cabins at PSU run on multi-choice hot service, boxed to galley-ready formats sized to the aircraft fitted on the day. Crew meals, cabin crew meals and pilot meals are built to the same tray sets and boarded on the same loading sheet as the passenger cabin.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for every departure from WIOP, produced on a separate line and sealed before it joins the main load. Halal and kosher sets, along with the full range of IATA special meal codes, are built to order rather than held as a fixed stock, so inflight catering here matches what each passenger actually requested.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Cold chain and HACCP for aircraft catering at WIOP / PSU
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at WIOP / PSU
With a single narrow-body runway, Putussibau-Borneo Island is worked as a low-frequency field where each movement carries its own documentation load rather than a wave of simultaneous departures. That profile turns airline catering at Putussibau-Borneo Island into a planning problem measured in accuracy per rotation, not in volume per hour, and it is why aviation catering here is built around one fixed sequence rather than a bank of parallel ones.
The uplift travels from our kitchen to the stand on a route fixed in advance, boarded by hi-loader to galley height rather than staged at the foot of the aircraft, with our own crew on the ramp for the full transfer. In-flight catering at WIOP and inflight catering in Indonesia more broadly both depend on that same fixed routing, because a field with one runway leaves no second path to the apron if the first one is blocked.
What we commit to at this station is one coordinator named to the rotation, carts sealed at the kitchen and a signed handover at the stand, the same discipline whether the load is a single tray run or a full multi-class uplift.
Commercial aviation catering for every mission at PSU
01
Government and state flight catering at Putussibau-Borneo Island
At a field holding a narrow-body reference code, the loading plan for official traffic still runs to full government flight catering protocol rather than a scaled-down version of it. Delegations and state visits move through a file documented per passenger, security-cleared staff on the access list, and an uplift sealed at the kitchen before it reaches the stand, with head of state movements handled on the same named-team basis as any other protocol booking.
Government & state flights →
02
Royal and VVIP flight catering at WIOP
A narrow-body reference code sets which private airliners the ramp can turn, and it is worked around rather than treated as a limit on the standard applied to them. Royal flight catering and VVIP work at Putussibau-Borneo Island is held to a written household specification kept on file between movements, covering private airliners such as BBJ and ACJ configurations, with halal sets and royal household dietary requirements produced to order.
Royal & VVIP flights →
03
Charter and ACMI flight catering at PSU
At 1004 metres, the runway sets a working limit on the aircraft a charter operator can route through this stand, and loading plans are built around that figure rather than against it. Charter flight catering at Putussibau-Borneo Island serves ACMI and wet-lease operators, group movements and multi-leg special missions, with charter flight catering in Indonesia more broadly following the same full three-cabin uplift counted against one loading sheet.
Wide-body charter →
04
Airline and ad hoc catering at Putussibau-Borneo Island
Narrow-body aircraft rotating through Putussibau-Borneo Island are boarded off the same duty roster whether the sector is scheduled or booked at short notice. Ad hoc airline catering at PSU covers outstation catering for carriers that route this station only occasionally, diversion catering when a flight lands unplanned, and technical stop catering built to turn fast; crew meals and cabin crew meals travel on the same sheet across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at WIOP
We work the 1004 metre runway at Putussibau-Borneo Island as the same operating limit for business aviation that it is for any other movement, routing private jet catering in Indonesia to the FBOs on the field and the GA terminal on the identical cold chain and paperwork as an airline uplift. Business aviation catering and business jet catering both move through our dedicated branch, never through a separate standard.
Private jets →
Charter flight catering trusted at WIOP
Flight departments on jet catering at Putussibau-Borneo Island airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We had a last-minute schedule change into Putussibau-Borneo Island (PSU/WIOP) and needed urgent airline catering. Even with the late change, the meals were packed correctly and delivered within the revised window. We would use them again for another short-notice stop. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Government flight department
Celine — Protocol Operations Officer
“Putussibau-Borneo Island (PSU/WIOP) was an outstation for us, and we booked catering for airlines without flight kitchen for the sector. The crew received exactly what was ordered, with clear labels and no last-minute chasing from operations. A solid solution for outstation operations. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Charter operator
Akira — Charter Account Manager
“For our flight at Putussibau-Borneo Island (PSU/WIOP), we needed a quick airline catering cost per meal before confirming the order. The quote was detailed enough for operations and accounting, but still quick to review. We appreciated the transparency. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Giovanni — Air Freight Operations Lead
Airport catering profile for Putussibau-Borneo Island (WIOP / PSU)
| Datum | Value |
|---|---|
| Longest runway | 1,004 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | WIOP |
Business jet catering questions at Putussibau-Borneo Island (PSU)
Diversion catering and ramp questions at Putussibau-Borneo Island (PSU)
What operations gets asked every week about Putussibau-Borneo Island.
Ask operations directly →Where is VIP flight catering handled under protocol at WIOP?
The protocol file kept on record for each rotation is what governs it: government flight catering and VVIP work at Putussibau-Borneo Island run to a written household or state specification, with security clearance held on file for the assigned team.
When does airline catering cost get confirmed for a flight through Putussibau-Borneo Island?
Once the cabin count, the specification and the loading window are set, our desk returns a quotation built on those three factors rather than a published price list; airline catering cost here always follows the brief, never the other way round.
Does Putussibau-Borneo Island produce halal, kosher and coded special meals?
Every passenger requiring one is covered: halal and kosher sets, together with the full range of IATA special meal codes, are produced on a separate line and documented per passenger before departure.
Which method delivers airline catering airside at PSU?
The hi-loader is the method: it lifts a sealed cart to galley height and boards it directly, so airside delivery here never passes through a stand-side transfer at the foot of the aircraft.
Is private jet catering delivered to the FBOs and the GA terminal at WIOP?
The same coordinator who runs an airline uplift covers this traffic too, so FBO catering and GA-terminal delivery both move on the identical cold chain and paperwork as any scheduled rotation.
Inflight catering at other airports near Putussibau-Borneo Island
NPO / WIOG
Nanga Pinoh-Borneo Island
Indonesia · 187 km from Putussibau-Borneo Island
Airline & VIP flight catering →
SBW / WBGS
Sibu
Malaysia · 191 km from Putussibau-Borneo Island
Airline & VIP flight catering →
SQG / WIOS
Sintang
Indonesia · 192 km from Putussibau-Borneo Island
Airline & VIP flight catering →
Flight catering quote for WIOP / PSU
Request a quote
Send us your catering needs for PSU
Putussibau-Borneo Island (PSU / WIOP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Putussibau-Borneo Island, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Putussibau-Borneo Island (PSU)