01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Itacoatiara, Brazil
Airline catering, VIP flight catering and private jet catering — Itacoatiara (SBIC / ITA)
ITA (IATA) · SBIC (ICAO)
One runway of 1,515 metres and a narrow-body reference code set the boarding pattern at Itacoatiara: single-aisle rotations, worked one at a time, with no wide-body wake to plan around. AERO GOURMET runs inflight catering, in-flight catering and aviation catering here on that pattern, boarding trays to galley height by hi-loader rather than leaving carts at the foot of the aircraft.
1,515 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 — Itacoatiara
Aviation catering boarded by hi-loader at ITA
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering lead times at Itacoatiara
Aircraft catering handover at the galley door, Itacoatiara, Brazil
The single runway at Itacoatiara sets a narrow turnaround, so the catering uplift is planned to a fixed sequence rather than a loose estimate. Every cart leaves our kitchen sealed, moves under ramp access we hold on our own clearance, and reaches the galley door at Itacoatiara on the same apron path each rotation. Nothing about that sequence is guessed: it is the same steps, worked in the same order, for every narrow-body movement through SBIC.
Between our kitchen and the stand at Itacoatiara sit screening, an escort through the apron, and the traffic of a single-runway field working its rotations in sequence. We build the catering uplift around the slowest of those steps, not the fastest, so a delay on the ramp never becomes a delay in the galley. Chain of custody runs from the seal at the kitchen door to the signature at handover, with the galley catering logged at both ends. That paperwork travels with the cart, not behind it, and it is checked before the hi-loader lifts.
One sealed cart, one signature, from our kitchen door to the galley at Itacoatiara.
Airline food supplier kitchen serving ITA
Crew meals and passenger sets from one kitchen at SBIC / ITA
The flight kitchen at ITA runs hot production, pastry, a cold larder and a protocol line under one roof, provisioning the single narrow-body stand at Itacoatiara on a fixed apron route. Airport catering here follows a HACCP standard held constant across every rotation, with the cold chain logged from the moment a tray leaves production to the moment it clears the galley door. That single-facility model is what lets airport catering at Itacoatiara move from cold larder to sealed cart without a second handoff in between.
The team that handles government flight catering at Itacoatiara is the same named crew every rotation, not a rotating pool assigned on the day. Each member carries security clearance on file, sits on the access list for the ramp, and is trained to the household paperwork that travels with a sealed uplift. That continuity is what a protocol desk checks first, and it is why catering at SBIC is planned around the same names, not the next available shift.
VIP flight catering and dietary sets at SBIC
Royal flight catering standards per cabin at Itacoatiara
Menus at Itacoatiara are written to the cabin and the mission first, the season second: a narrow-body First cabin runs a different service pace to a charter main cabin, and the specification reflects that from the first draft. Where local sourcing applies, dairy, fish and orchard fruit from the surrounding region enter the plan as ingredient categories, never as a named dish or a named grower. Inflight catering here is documented per passenger for allergen, halal, kosher and medical sets, labelled and carried with the tray rather than attached after boarding. The same specification is what repeats, rotation after rotation, through Itacoatiara.
First & VVIP cabins
First and VVIP cabins at Itacoatiara are plated to a written specification held on file between movements, with à-la-carte service and caviar available on request. VIP flight catering here is checked against that standing order before the cart is sealed, not improvised on the day of the rotation.
Business cabins
Business cabins at SBIC run multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft, boxed as tray sets to the roster count. Crew meals, cabin crew meals and pilot meals are boarded in the same load, boxed separately from the passenger service at Itacoatiara.
Protocol & dietary
Household, religious and medical requirements are documented per passenger at ITA, produced on a separate line and sealed before it leaves the kitchen. Halal and kosher sets and the full range of IATA special meal codes move through the same inflight catering process as the main cabin service.
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
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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 Itacoatiara airport
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.
Airside airport catering at Itacoatiara (ITA)
Itacoatiara handles narrow-body traffic on a single 1,515-metre runway, which keeps the rotation pattern tight and the turnaround window short rather than staggered across parallel movements. That single-runway profile turns catering into a sequencing problem: one aircraft on stand at a time means one uplift window to hit, with no second stand to fall back on if the timing slips.
Airline catering at ITA moves from our kitchen to the stand by a fixed apron route, boarded through the galley door by hi-loader rather than left at the foot of the aircraft. In-flight catering at Itacoatiara and aviation catering at ITA both run off that same route, with ramp access held on our own clearance rather than requested fresh for each rotation.
One coordinator carries each stand from seal to signature, and inflight catering in Brazil is committed to that single point of accountability at every airport catering at ITA rotation, narrow-body or diversion alike.
VVIP catering alongside scheduled flights at ITA
01
Government and state flight catering at ITA
The 1,515-metre runway at Itacoatiara takes the narrow-body movements that carry delegations and official traffic through this station. Government flight catering here documents the protocol file per passenger, uses security-cleared staff, and seals the uplift before it leaves the kitchen, ready for any head of state movement routed through SBIC.
Government & state flights →
02
Royal and VVIP flight catering at Itacoatiara
Private airliners sized to a narrow-body cabin are what the 1,515-metre runway at Itacoatiara is built to take, which is where royal flight catering and BBJ or ACJ movements sit on this field. Royal household and VVIP standards are held to a written specification kept on file between visits, with halal and household requirements produced on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at SBIC
On the single narrow-body stand at Itacoatiara, the 1,515-metre runway sets the pace for every charter movement worked through it. Charter flight catering here covers ACMI and wet-lease operators, group movements and special missions, with a full multi-class uplift counted against the loading sheet for charter flight catering at Itacoatiara.
Wide-body charter →
04
Airline and ad hoc catering at ITA
A single 1,515-metre runway and a narrow-body reference code mean every rotation through Itacoatiara is worked one at a time, with no parallel wide-body wake to plan against. We run ad hoc airline catering for carriers using SBIC as an outstation, alongside outstation catering, diversion catering and technical stop catering, and AOG on the same duty roster across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at Itacoatiara
A single narrow-body reference code limits the aircraft this stand takes, which is exactly the traffic the GA terminal and the FBOs on the field work through at Itacoatiara. Private jet catering at Itacoatiara reaches those FBOs on the same cold chain and the same paperwork as an airline uplift, business aviation catering included.
Private jets →
Charter flight catering trusted at Itacoatiara
Protocol officers on government flight catering at ITA
Government flight department
Royal household
Charter operator
Scheduled airline
“We used sports team flight meals at Itacoatiara (ITA/SBIC) for a team charter and had a good experience. The order included different meal types and snacks, but the cabin crew could identify everything immediately. The crew was happy with the organization. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Charter operator
Kenji — Charter Planning Manager
“Our flight through Itacoatiara (ITA/SBIC) required repatriation flight catering with limited preparation time. The meals were practical, clearly packed, and easy for the crew to distribute during the flight. A good experience under difficult timing conditions. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Scheduled airline
Sophie — Airport Services Manager
“We ordered cargo crew meals for a cargo rotation through Itacoatiara (ITA/SBIC). The crew received the correct quantities and the handover was quick, which is exactly what we needed. A reliable option for cargo operations. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Private jet operator
Benjamin — Flight Experience Manager
Outstation catering data for Itacoatiara (SBIC / ITA)
| Datum | Value |
|---|---|
| Longest runway | 1,515 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SBIC |
Flight catering FAQ for SBIC
Technical stop catering questions at SBIC
What operations gets asked every week about Itacoatiara.
Ask operations directly →What does private jet catering look like at Itacoatiara?
We deliver FBO catering to every FBO on the field and to the GA terminal at Itacoatiara, on the same sealed cold chain as an airline uplift.
Which special meal codes does ITA produce?
Our cart route carries halal, kosher and the full set of IATA SPML codes from the production line to the galley door, each one documented per passenger.
When does an order need to be placed for SBIC?
Once a rotation is confirmed, we hold a standing lead time for the initial specification and can still take a last-minute airline catering change closer to departure, provided it reaches the kitchen before the cart is sealed.
Can you say how much airline catering costs at Itacoatiara?
The airline catering cost at Itacoatiara turns on the cabin count, the specification and the loading window rather than a fixed rate, so our desk returns a quotation against those three once we have the rotation details.
Jet catering at airports near Itacoatiara
PLL / SBMN
Manaus
Brazil · 167 km from Itacoatiara
Airline & VIP flight catering →
MAO / SBEG
Manaus
Brazil · 174 km from Itacoatiara
Airline & VIP flight catering →
TMT / SBTB
Oriximiná
Brazil · 295 km from Itacoatiara
Airline & VIP flight catering →
Aviation catering quote for Itacoatiara (ITA)
Request a quote
Send us your catering needs for ITA
Itacoatiara (ITA / SBIC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Itacoatiara, 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 Itacoatiara (ITA)