01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Ocaña, Colombia
Airline catering, VIP flight catering and private jet catering at Ocaña (SKOC / OCV)
OCV (IATA) · SKOC (ICAO)
A narrow-body reference code sets what boards at this station, and inflight catering here is planned to that stand rather than to a generic profile. Our crews board through the galley door by hi-loader, and in-flight catering runs from a kitchen sequenced to that single wide-body-scaled turnaround, uplift after uplift, without a delivery stopping short of the aircraft.
1,200 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 — Ocaña
Inflight catering with hi-loader boarding at SKOC / OCV
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at Ocaña
Flight catering sealed and logged to the stand at Ocaña, Colombia
Ramp access governs the load here, not a printed schedule: our cart clears the apron and reaches the aircraft on the same route every rotation, timed against the turnaround the single stand allows. Ocaña's narrow-body reference code sets how that route is sequenced, kitchen to galley door, with no stage skipped between the seal and the handover. Each catering uplift is logged the same way, at the same points, regardless of how tight the ground time runs.
Between our kitchen and the stand at Ocaña sit screening, an escort onto the apron, and whatever traffic is working the ramp that hour; we plan the galley catering run against the worst of those, not the best. Chain of custody is held from the moment the cart is sealed to the moment a name signs for it at the aircraft steps, with nothing informal in between. Every catering uplift at this station carries a temperature log opened at sealing and closed at handover, and the same document travels with the tray sets into the galley, so the record and the food never separate.
One sealed cart, one route, one signature at the aircraft steps.
Airline catering companies' production standard at OCV
Airline food supplier crews cleared for SKOC / OCV
HACCP governs the production line that provisions this station, and the cold chain it protects runs from the cold larder to the sealed cart with no gap in the record. Hot production, pastry and a protocol cell sit under the one roof that supplies Ocaña, which is what lets airport catering here move from order to galley-ready tray without a handoff between kitchens. That single-site model is also why airport catering at OCV in Colombia can absorb a late change without restarting the whole build.
The team handling government flight catering at Ocaña is the same named group on every rotation, not a rotating pool pulled in for one movement. Security clearance is held on file and checked against an access list before anyone touches a sealed cart bound for catering at OCV. Household service standards and the paperwork that travels with the uplift are trained into that team specifically, not improvised on the day.
VIP flight catering menus for SKOC departures
VVIP catering written per mission at Ocaña
Menus are designed to the cabin and the mission rather than to a single fixed list, adjusted between a scheduled rotation, a charter and a VVIP movement without changing the standard behind them. Where local sourcing applies, dairy, fish and orchard produce from the surrounding region are worked into the seasonal rotation rather than a fixed printed card. Inflight catering in Ocaña is written to that same brief across every cabin it serves, from a single tray set to a full multi-class load. Allergen, halal, kosher and medical requirements are documented per passenger and per cabin, and travel with the uplift as a labelled record rather than a verbal note.
First & VVIP cabins
First and VVIP cabins at Ocaña are plated to a written specification rather than a fixed menu card, with à-la-carte and caviar service available on request. VIP flight catering here is filed against the standing order, so a repeat rotation is served to the same brief each time.
Business cabins
Business cabins at SKOC 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 from the passenger tray sets and labelled to the roster before the cart is sealed.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for every departure, with halal and kosher sets produced on a separate line and sealed before it leaves the kitchen. Inflight catering at OCV also carries the full range of IATA special meal codes, built to the same standard as the main cabin load.
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
HACCP-compliant aircraft catering at Ocaña 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.
Flight catering airside delivery at Ocaña (OCV)
Ocaña's single narrow-body-rated stand sets the traffic profile it serves: scheduled turns, charter movements and the occasional government or VIP flight, each worked through the same reference code rather than through separate infrastructure. A repeat rotation here is a repetition problem more than a capacity one, since the stand geometry does not change between one movement and the next, so the loading sheet is built once and reused rather than redrawn.
The uplift reaches the aircraft from our kitchen by sealed cart, escorted onto the apron and loaded by hi-loader at the stand, with our own crew on the ramp for the handover. Airline catering at OCV and airport catering at OCV both run off that same route, and aviation catering in Ocaña is planned stand by stand rather than terminal by terminal, because there is only the one to plan against.
We commit to one coordinator per rotation, sealed carts logged at both ends, and a signed handover at the aircraft steps; inflight catering at Ocaña and in-flight catering in Colombia are both held to that same signed standard, whatever the mission on the schedule that day.
Royal flight catering and scheduled uplifts at SKOC / OCV
01
Government and state flight catering at Ocaña
A narrow-body aircraft carrying a head of state or an official delegation is boarded on the same single stand that works every other movement here, which is what makes government flight catering at Ocaña a documentation exercise rather than an infrastructure one. Protocol is filed per passenger, staff on the load are security-cleared, and the cart is sealed before it leaves the kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at SKOC
On the single stand rated for this station, a 1200 m runway sets the class of private airliner that can operate here, and that same limit shapes how royal flight catering is planned for it. VVIP movements are held to a written household specification kept on file between rotations, covering BBJ, ACJ and wide-body VIP configurations, with halal and other household dietary requirements produced to that file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at OCV
A single stand and a 1200 m runway mean a charter loading plan here is sequenced around one turnaround window rather than several, so charter flight catering in Ocaña is staged in the order the galleys are laid out before the aircraft is even on the stand. Charter flight catering in Colombia for ACMI and wet-lease operators, group movements and special missions is counted against that same loading sheet, full three cabins included, with no allowance for a second stand to fall back on.
Wide-body charter →
04
Airline and ad hoc catering at Ocaña
A narrow-body reference code governs every stand assignment at this station, which is what a scheduled carrier running Ocaña as an outstation plans its ad hoc airline catering against. Outstation catering, diversion catering and technical stop catering in Colombia move off the same duty roster as the regular rotation, AOG included, across a multi-leg pattern, with crew meals in Ocaña and crew meals in Colombia boxed to the same roster as the passenger load and ad hoc catering at OCV and diversion catering at OCV logged against the same loading sheet.
Commercial airlines →
05
Private jet and FBO catering at SKOC
A 1200 m runway limits the aircraft business aviation brings through Ocaña, and that limit is exactly what our private-jet branch plans a private jet catering run in Colombia against. Delivery goes to the FBOs on the field and the GA terminal, on the same cold chain and the same paperwork as an airline uplift.
Private jets →
Inflight catering rated by operators at Ocaña
Protocol officers on government flight catering at OCV
Government flight department
Royal household
Charter operator
Scheduled airline
“We arranged football club charter catering for the group at Ocaña (OCV/SKOC) after a late schedule update. They handled the nutrition requests well and kept everything organized for fast distribution onboard. We would book them again for another team movement. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Scheduled airline
Selim — OCC Coordinator
“We needed troop flight catering at Ocaña (OCV/SKOC) for a time-sensitive operation. The team understood that reliability mattered more than complexity and stayed flexible until uplift. Reliable service when the mission does not allow delays. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Mateo — Executive Flight Manager
“We used the team at Ocaña (OCV/SKOC) for freighter crew meals on a night operation. The crew received the correct quantities and the handover was quick, which is exactly what we needed. Simple, efficient, and on time. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Alice — Charter Dispatch Manager
Airport catering profile for Ocaña (SKOC / OCV)
| Datum | Value |
|---|---|
| Longest runway | 1,200 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | SKOC |
Commercial aviation catering near Ocaña
CUC / SKCC
Cúcuta
Colombia · 103 km from Ocaña
Airline & VIP flight catering →
ELB / SKBC
El Banco
Colombia · 106 km from Ocaña
Airline & VIP flight catering →
SVZ / SVSA
San Antonio del Tachira
Venezuela · 114 km from Ocaña
Airline & VIP flight catering →
Aviation catering quote for Ocaña (OCV)
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Ocaña (OCV / SKOC)
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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 Ocaña (OCV)