01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Chapecó, Brazil
Private jet catering, VIP flight catering and airline catering at Chapecó (SBCH / XAP)
XAP (IATA) · SBCH (ICAO)
A single narrow-body runway of 2060 metres sets the aircraft this station boards, and airline catering here is planned around that reference code rather than around a wide-body volume it was never built for. Uplift moves by hi-loader to galley height on the stand served, with inflight catering, in-flight catering and the ramp routine held to the same sealed standard on every rotation.
2,060 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 — Chapecó
Wide-body inflight catering at Chapecó
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at XAP
Aviation catering from sealed cart to galley door at Chapecó
The loading window at Chapecó runs on ramp access, not on a foot-of-aircraft handoff: a sealed cart clears the apron and reaches the galley door on our own schedule. Every catering uplift on the single runway here is logged against the same sequence, whatever the movement behind it. What the timeline below shows is that sequence, minute by minute, from seal to signature.
Between the seal at our kitchen and the signature at the aircraft sit screening, an escort across the apron, and the ordinary traffic of a single-runway field. We plan every galley catering uplift against the busiest version of that route, not the easiest one, so the chain of custody holds even when the ramp is working several movements at once. Temperatures are logged when the cart is sealed and logged again at handover, and the same document that carries those readings carries the signature that closes the load. Nothing leaves the kitchen without both entries filled, and nothing reaches the galley without a name attached to it.
One coordinator carries the seal from our kitchen to the signature at the aircraft.
Cargo crew meals and passenger uplifts for Chapecó airport
Airline food supplier crews cleared for XAP
The flight kitchen that provisions airport catering at Chapecó runs hot production, pastry, a cold larder and a protocol line under one roof, held to HACCP throughout. Airport catering in Chapecó moves from that single site to the stand rather than through a chain of subcontractors, which keeps the specification and the temperature record under one signature. The flight kitchen at XAP is built to turn a narrow-body rotation around inside its own loading window, tray sets and meal boxes staged ahead of the call.
Government flight catering at this station is handled by the same named team on every rotation: security clearance on file, each person on the access list before the ramp gate opens. That team is trained to royal household standards as well as to airline specification, so a delegation and a scheduled sector are worked to the same discipline rather than to two different ones. Nothing leaves the kitchen for a sealed uplift without that named crew's signature on the handover.
VIP flight catering and dietary sets at Chapecó (XAP)
Commercial aviation catering written per cabin at SBCH
Menus here are written to the cabin and the mission rather than to a single fixed list, so a scheduled sector and a state movement do not read from the same tray. Inflight catering at Chapecó draws on the region's produce where the route allows it — dairy, orchard fruit, river fish — worked into a specification rather than into a fixed dish. Every set is planned against the season and the length of the rotation, so a short narrow-body hop and a longer charter leg are not provisioned the same way. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and travel with the load as paperwork, not as a verbal note.
First & VVIP cabins
First and VVIP cabins at Chapecó are plated to a written specification, with caviar and à-la-carte service available on request rather than fixed to a single set list. VIP flight catering here is filed against the standing order so the same presentation returns on the next rotation.
Business cabins
Business cabins at SBCH take multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cockpit and cabin crew are never served from the same tray set as the passengers.
Protocol & dietary
Protocol and dietary requirements at Chapecó are documented per passenger rather than taken on trust: halal and kosher sets, the full range of IATA special meal codes, and household or medical requirements produced on a separate line before sealing. Inflight catering in Brazil is built to carry that documentation with the load, not alongside it.
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 Chapecó (XAP)
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 SBCH / XAP
Chapecó works a narrow-body traffic profile off a single runway, which makes catering a repetition problem rather than a peak-wave one: the same rotation returns on a tight cycle, and the specification has to be identical every time it does. Airline catering at Chapecó is planned against that cycle rather than against a one-off order, with the menu checked before each load rather than assumed from the last.
The uplift reaches the aircraft by hi-loader to galley height, staged from our kitchen and escorted across the apron to the stand in use. Airport catering at SBCH is worked stand by stand, with our own badges carrying ramp access rather than a general pass, so the route from kitchen to aircraft is the same one every time. Inflight catering and in-flight catering at XAP run off that single sequence, whatever the aircraft behind it.
One coordinator is named to every load here, sealed carts are logged at both ends, and the handover is signed before the aircraft is released.
Aviation catering for five mission types at Chapecó
01
Government and state flight catering at XAP
Because the field takes only narrow-body movements, a delegation aircraft is worked on the same single stand as a scheduled sector, which turns the mission into a documentation problem rather than a capacity one. Government flight catering at Chapecó covers state visits and official delegations, with the head of state file documented per passenger, security-cleared staff on the load, and the uplift sealed before it leaves our kitchen for catering at XAP.
Government & state flights →
02
Royal and VVIP flight catering at Chapecó
Narrow-body is the reference code held here, and it governs what a household movement can bring onto this ramp: private airliners within that class, including BBJ and ACJ configurations, are boarded to the same written specification kept on file between movements. Royal flight catering at this station holds the royal household's own standards across repeat rotations, with halal and other household dietary requirements produced on request rather than assumed.
Royal & VVIP flights →
03
Charter and ACMI flight catering at SBCH
We stage a full three-cabin uplift on the single stand this field works, counted against the loading sheet before the aircraft is called forward. Charter flight catering at XAP and charter flight catering at Chapecó cover ACMI and wet-lease operators, group movements and special missions, with the galleys laid out in the order they are staged rather than loaded by convenience.
Wide-body charter →
04
Airline and ad hoc catering at XAP
On the single narrow-body runway at Chapecó, a carrier running this station as an outstation gets the same tray standard on every call rather than a menu that shifts with the crew. Ad hoc airline catering at Chapecó covers outstation catering, diversion catering and technical stop catering off one duty roster, AOG included, across a multi-leg rotation. Crew meals at XAP and crew meals at SBCH are boxed to the roster, separate from the passenger load, and ad hoc catering at XAP and diversion catering at XAP are worked on the same ramp routine as a scheduled sector.
Commercial airlines →
05
Private jet and FBO catering at Chapecó
A 2060 metre runway is enough to bring business aviation onto this field alongside the scheduled traffic it was built for. Private jet catering at XAP reaches the FBOs on the field and the GA terminal through our dedicated branch, on the same cold chain and the same sealed paperwork as an airline uplift, with FBO catering, business aviation catering and business jet catering worked from the one kitchen.
Private jets →
Charter flight catering reviewed at XAP
Protocol officers on government flight catering at Chapecó airport
Government flight department
Royal household
Charter operator
.jpeg)
Scheduled airline
“Our sports movement through Chapecó (XAP/SBCH) required group charter catering on a tight schedule. Final numbers changed late and the team adjusted without making the process difficult. Very practical for team and group charter work. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Sabrina — FBO Services Manager
“Our flight through Chapecó (XAP/SBCH) required troop flight catering with limited preparation time. The meals were practical, clearly packed, and easy for the crew to distribute during the flight. Strong support for a demanding operation. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Scheduled airline
Denis — Network Control Coordinator
“We used the team at Chapecó (XAP/SBCH) for cargo airline crew catering on a night operation. Meals arrived on time and were packed practically for a working crew rather than over-presented. Good service for freighter crews and odd-hour schedules. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Private jet operator
Arjun — VIP Flight Operations Manager
Airport catering profile for Chapecó (SBCH / XAP)
| Datum | Value |
|---|---|
| Longest runway | 2,060 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBCH |
Aircraft catering questions at Chapecó airport
Pilot meals and loading questions at Chapecó (XAP)
What operations gets asked every week about Chapecó.
Ask operations directly →Which lead time does XAP need before a specification can still change?
Our loader works to a fixed cart schedule, so the loading window is fixed before the aircraft is called; how far in advance an order should be placed depends on cabin count and mission, and last-minute airline catering is still taken up to that cutoff.
What halal, kosher and special meal codes does SBCH produce?
We produce halal and kosher sets alongside the full range of IATA special meal codes (SPML), each one documented per passenger and sealed on a separate line before it reaches the cart.
How does Chapecó handle private jet catering to the FBOs and the GA terminal?
Chapecó is worked by our dedicated private jet catering branch, which delivers FBO catering to every FBO on the field and to the GA terminal on the same cold chain and paperwork as an airline uplift.
Do you publish what airline catering costs at Chapecó Airport?
Yes, by quotation rather than by price list: airline catering cost at this station depends on cabin count, specification and loading window, and our desk returns a figure once those are known.
Jet catering at airports near Chapecó
PFB / SBPF
Passo Fundo
Brazil · 128 km from Chapecó
Airline & VIP flight catering →
GEL / SBNM
Santo Ângelo
Brazil · 196 km from Chapecó
Airline & VIP flight catering →
EEA / SNCP
Correia Pinto
Brazil · 234 km from Chapecó
Airline & VIP flight catering →
Charter flight catering quote for SBCH / XAP
Request a quote
Send us your catering needs for XAP
Chapecó (XAP / SBCH)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Chapecó, 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 Chapecó (XAP)