01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Karaj, Iran
Airside airline catering, VIP & private jet catering at Karaj (OIIP / PYK)
PYK (IATA) · OIIP (ICAO)
With a wide-body reference code and a 3,659 metre runway, Karaj (OIIP) takes wide-body movements that most stations in the region cannot board, and it is worked from a flight kitchen close enough to the ramp for a sealed cart to reach the aircraft on schedule. Inflight catering here is loaded by hi-loader to galley height, never left at the foot of the aircraft, so in-flight catering for wide-body operators moves straight from kitchen seal to cabin door across the apron.
3,659 m
Longest runway
Wide-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 — Karaj
Wide-body inflight catering at Karaj
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering lead times and loading window at PYK
Aircraft catering handover at the galley door, OIIP / PYK
Ramp access at Karaj is what sets the pace of the catering uplift: our kitchen team works to a sequence, not a guess, so the sealed cart reaches the galley door on the same schedule every rotation. The route crosses the apron under escort rather than waiting at a common delivery point, which is what ramp access here is built to remove. Karaj's wide-body reference code sets the stand size the loading crew works to, and the sequence holds whether the aircraft is on a scheduled turn or an unscheduled stop.
Between our kitchen and the OIIP stand sit screening, an escort convoy and apron traffic that a scheduled slot has to cross regardless of the hour. We plan the catering uplift against the worst of that traffic rather than the average of it, because a delayed convoy is the risk on this ramp, not the galley catering itself. Temperatures are logged when the cart is sealed at the kitchen and logged again at the galley door, and the chain of custody closes only once a named handover signature is on file for that load.
One sealed cart, one route across the apron, one signature at the aircraft.
Pilot meals prepared for OIIP rotations
Crew meals and passenger sets from one kitchen at Karaj
Airport catering in Iran for a wide-body reference code such as Karaj's depends on a kitchen built to match the aircraft it provisions, and that is what stands behind OIIP: hot production, pastry, a cold larder and a protocol cell run under one roof, on a HACCP-run process rather than an ad hoc one. Flight kitchen output is planned around the mission mix Karaj sees rather than a single fixed menu cycle, so a scheduled turn and a government movement draw from the same cold chain without either one waiting on the other. Airport catering here is staged to the loading sheet before the cart ever reaches the ramp.
The team that handles government flight catering at Karaj is a named crew rather than a rotating pool: security clearance on file, on the access list for the stand, and trained to the household standards a royal or state movement requires. Passenger and crew sets for a PYK catering run are logged against the same standing specification each time, so a repeat rotation never starts the paperwork from a blank sheet. Every sealed uplift carries a written chain of custody from the kitchen to the aircraft, checked by the same coordinator who signed it out.
VIP flight catering menus for Karaj airport departures
Royal flight catering standards per cabin at PYK
Menus at Karaj are written to the cabin, the mission and the season rather than to a fixed cycle, so a First cabin specification and a main cabin tray set are planned from the same kitchen without one being a scaled-down version of the other. Inflight catering here draws on regional produce in general terms — dairy, orchard fruit, regional grains — worked into a seasonal rotation rather than a single standing card. VIP flight menu and charter flight menu structures both run off the same production line, adjusted for cabin count and mission length rather than rebuilt from scratch. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, labelled before the cart is sealed rather than checked once it is airside.
First & VVIP cabins
First and VVIP cabins at Karaj are plated to a written specification rather than a standing menu, with caviar and à-la-carte service available on request for VIP flight catering movements. The presentation is filed against that specification so a repeat rotation is served the same way each time, checked before the cart leaves the kitchen.
Business cabins
Business cabins at OIIP take multi-choice hot service built to cabin specification, boxed into oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals travel as separate tray sets and meal boxes, boarded alongside the passenger cabin load rather than as an afterthought.
Protocol & dietary
Protocol and dietary requirements at PYK are documented per passenger, covering household, religious and medical sets alongside halal and kosher meals and the full range of IATA special meal codes. Inflight catering for these sets is produced on a separate line at the kitchen and sealed before it leaves it, so a dietary tray is never mixed with the general cabin run.
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
Aircraft catering under HACCP control at Karaj (PYK)
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 Karaj, Iran
Karaj takes scheduled, charter and government traffic against a wide-body reference code and a single runway, which means a delegation arriving alongside a scheduled bank is a documentation problem before it is a capacity one. Airline catering and inflight catering here run off one ops desk so a peak wave is planned as a sequence of stands rather than a queue at one kitchen door.
In-flight catering leaves the kitchen sealed and crosses the apron to the wide-body stand under escort, with the loading crew working from the same duty roster as the ground handling on that stand. Aviation catering at Karaj is boarded by hi-loader to galley height rather than left at the foot of the aircraft, so airport catering in Karaj is staged stand by stand against the loading sheet rather than delivered in one batch.
One coordinator holds the rotation from seal to signature, with a sealed cart and a signed handover closing every load.
VVIP catering alongside scheduled flights at Karaj
01
Government and state flight catering at OIIP
The single stand rated to wide-body at Karaj is also where protocol movements are staged, so a head of state aircraft is worked to the same loading sequence as a scheduled wide-body without either being delayed for the other. Government flight catering OIIP catering runs on documented protocol per passenger, security-cleared staff and an uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at PYK
The wide-body reference code at Karaj covers the private airliners this segment flies, so a BBJ, an ACJ or a wide-body VIP aircraft is handled on the same stand rating as a scheduled service. Royal flight catering here holds household standards across repeat rotations from a written specification kept on file between movements, with halal and other household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Karaj
The single wide-body stand at Karaj is where group and ACMI movements are staged alongside scheduled traffic, so a charter flight catering rotation is counted against the same loading sheet as everything else on that stand. Charter flight catering in Karaj covers wet-lease operators, group movements and special missions with a full three-cabin uplift staged in the order the galleys are laid out.
Wide-body charter →
04
Airline and ad hoc catering at OIIP
A single wide-body-rated stand and reference code mean every operator using Karaj as an outstation works from the same loading sheet, whatever the tail number. Ad hoc airline catering at Karaj covers outstation catering, diversion catering PYK and technical stop catering off one duty roster, AOG included, with crew meals Iran boarded on the same run and crew meals Karaj carried through a multi-leg rotation without a second order.
Commercial airlines →
05
Private jet and FBO catering at PYK
The GA terminal and the ramp handling that serve business aviation at Karaj sit alongside the same wide-body stand used for scheduled and charter traffic. Private jet catering PYK is delivered to the FBOs on the field through our dedicated branch, with FBO catering held to the same cold chain and paperwork as a business aviation catering or business jet catering uplift for an airline.
Private jets →
Inflight catering rated by operators at PYK
Protocol teams on VVIP catering at OIIP
Government flight department
Royal household
Charter operator
Scheduled airline
“We were looking for a dependable airline catering partner in Karaj (PYK/OIIP) and the process was straightforward. One contact handled the order from confirmation through delivery, which saved our dispatch team a lot of follow-up. A good partner to have when the usual supplier is not available. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Daphne — Handling Manager
“I arranged airline catering in Karaj for our departure from PYK/OIIP. The menu selection was good and all special requests were clearly identified. I would use them again for another flight from Karaj. Updates were timely and the final delivery matched the confirmation we had from operations. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Fernando — OCC Coordinator
“For our flight from Karaj (PYK/OIIP), the cabin order included multiple SPML. The team confirmed the dietary details carefully and there was no confusion when the order arrived. A good experience with complex dietary requests. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Victor — Flight Support Executive
Airport catering facts for Karaj (OIIP / PYK)
| Datum | Value |
|---|---|
| Longest runway | 3,659 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | OIIP |
Business jet catering questions at Karaj airport
Diversion catering and ramp questions at Karaj airport
What operations gets asked every week about Karaj.
Ask operations directly →Is private jet catering delivered to the FBOs and the GA terminal at Karaj?
Our coordinator on the field delivers private jet catering to every FBO on the field and to the GA terminal, on the same cold chain used for FBO catering as for an airline uplift.
Which method carries airline catering airside at PYK?
The loader that reaches PYK aircraft is the hi-loader, boarding tray sets to galley height so airline catering never sits on the ground for airside delivery.
When is airline catering cost confirmed for a rotation at OIIP?
Once cabin count, specification and loading window are set, our desk returns a quotation for OIIP; we do not publish a fixed airline catering cost list.
Who sets the lead time for an order out of Karaj?
For a scheduled rotation the lead time is set well ahead, but across ad hoc and diversion work we take last minute airline catering requests and confirm how far in advance a change can still be made.
Where is VIP, VVIP and government flight catering documented at Karaj?
The protocol file on each passenger is what proves VIP flight catering, VVIP handling and government flight catering are covered here, held on record between movements.
Does PYK produce halal, kosher and the IATA special meal codes?
Every dietary set at PYK, including halal, kosher and the full range of SPML codes, is produced on a separate line and documented per passenger before sealing.
Commercial aviation catering near Karaj
THR / OIII
Tehran
Iran · 45 km from Karaj
Airline & VIP flight catering →
IKA / OIIE
Tehran
Iran · 50 km from Karaj
Airline & VIP flight catering →
GZW / OIIK
Qazvin
Iran · 87 km from Karaj
Airline & VIP flight catering →
Aviation catering quote for Karaj, Iran
Request a quote
Send us your catering needs for PYK
Karaj (PYK / OIIP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Karaj, 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 Karaj (PYK)