Digitise production checklists, cold room temperature controls, insulated carrier loading and kitchen closing checks with a checklist your team completes from the browser. Every task is recorded with date, time and personal signature.
No app to install Free plan forever Signed and dated records
≈€4,900 M
Revenue of the catering sector in Spain in 2025
DBK Sector Observatory (Informa)
≈950
Number of catering companies in Spain employing around 75,000 workers
DBK Sector Observatory (Informa)
≥65 °C
Minimum legal temperature for hot transported prepared meals
Royal Decree 3484/2000
≤8 °C
Maximum legal cold temperature for meals consumed within 24 hours
Royal Decree 3484/2000
Three checklists covering from morning production to collection and kitchen closing. Each task has an estimated time and a responsible person.
This is how a catering business changes when task lists move from loose sheets to being signed with a PIN in Timlup.
Paper production sheets that get lost
Temperature records from the blast chiller, insulated carrier loading and kitchen cleaning get misplaced or wet, and there is no reliable history for an inspection.
Insulated carrier temperatures without a record
Hot meals are loaded without verifying they keep ≥65 °C and cold ones without checking they are at ≤8 °C, compromising the cold chain.
The manager does not know if the van left verified
No visibility on whether the loading sheet was checked, if the containers were complete or if the service items were correctly prepared.
Everything signed with PIN
Every production task, blast chiller record and loading check is signed with a personal 4-digit PIN and recorded with an unalterable date and time.
Temperature records on time
Blast chiller temperatures (≥65 °C → ≤8 °C in <2 h), storage cold rooms and insulated containers are recorded each shift and generate a complete history for documentary support.
Remote supervision
The manager sees from anywhere what has been completed in each shift, with a traffic light status and each person's signature, knowing if the dispatch left with all checks done.
Your team opens the tablet, sees the morning tasks and signs each step. You review the history from wherever you want.
Catering · Central kitchen
Timlup is not a POS or an event manager. It is the tool that ensures every operational task in the central kitchen is done, signed and recorded.
Step-by-step checklists for menu preparation, blast chilling, insulated carrier loading and cold chain verification. Your team knows exactly what to do in each shift.
Every temperature reading from cold rooms, blast chillers and insulated carriers is signed with a PIN and kept in an unalterable history. It serves as documentary support for a health inspection.
Each employee has their own 4-digit PIN. Every completed task is linked to the person who signed it, with exact date and time.
Schedule daily production checklists, weekly deep cleaning of the kitchen or monthly ones. Timlup reactivates them automatically.
Create separate templates for production, dispatch and wash-up area. If you manage several central kitchens, each with its own checklists and teams, all under one dashboard.
Used from the browser on any device. Nothing to download, nothing to update. It even works on the head chef's mobile.
From production to dispatch: every task is signed from the tablet.
Setting up Timlup in your central kitchen takes no more than an afternoon. No training, no app installs, no complications.
Create your own lists for production, temperature control, insulated carrier loading or kitchen cleaning, with your own tasks, timings and responsible people.
Each person marks their tasks with their personal 4-digit PIN. It is recorded who did what, with date and time, in a history that cannot be modified.
From your mobile you see the status of each shift: green if complete, yellow if pending, red if the deadline has passed. You know what is happening in your kitchen without being there.
Catering companies with a central kitchen, daily production and transport, and the same need: for temperatures and loads to be signed.
Fernando L.
Owner of an event catering business in Madrid
“With several daily menus and the pressure of deliveries, the temperature and loading papers got lost. Now every blast chiller record, every insulated carrier load and every dispatch sheet is signed with a PIN. From the office I see if everything left verified.”
Sara V.
Production manager in a collective catering business in Seville
“We serve hundreds of meals a day to schools and care homes. We needed rigorous cold chain control without filling filing cabinets with papers. Timlup gives us the temperature history of cold rooms, blast chiller and insulated carriers, signed and one click away.”
Javier P.
Manager of a catering business with 2 kitchens in Valencia
“Managing two central kitchens was a mess of calls and Excel sheets. Now each kitchen has its own production, cleaning and dispatch checklists, and I see the traffic light for both from my mobile. If there is an inspection, I have the records at hand.”
Fernando L.
Owner of an event catering business in Madrid
“With several daily menus and the pressure of deliveries, the temperature and loading papers got lost. Now every blast chiller record, every insulated carrier load and every dispatch sheet is signed with a PIN. From the office I see if everything left verified.”
Sara V.
Production manager in a collective catering business in Seville
“We serve hundreds of meals a day to schools and care homes. We needed rigorous cold chain control without filling filing cabinets with papers. Timlup gives us the temperature history of cold rooms, blast chiller and insulated carriers, signed and one click away.”
Javier P.
Manager of a catering business with 2 kitchens in Valencia
“Managing two central kitchens was a mess of calls and Excel sheets. Now each kitchen has its own production, cleaning and dispatch checklists, and I see the traffic light for both from my mobile. If there is an inspection, I have the records at hand.”
Fernando L.
Owner of an event catering business in Madrid
“With several daily menus and the pressure of deliveries, the temperature and loading papers got lost. Now every blast chiller record, every insulated carrier load and every dispatch sheet is signed with a PIN. From the office I see if everything left verified.”
Sara V.
Production manager in a collective catering business in Seville
“We serve hundreds of meals a day to schools and care homes. We needed rigorous cold chain control without filling filing cabinets with papers. Timlup gives us the temperature history of cold rooms, blast chiller and insulated carriers, signed and one click away.”
Javier P.
Manager of a catering business with 2 kitchens in Valencia
“Managing two central kitchens was a mess of calls and Excel sheets. Now each kitchen has its own production, cleaning and dispatch checklists, and I see the traffic light for both from my mobile. If there is an inspection, I have the records at hand.”
Straight answers to what central kitchen managers usually ask us before starting with Timlup.
John Guerrero
Founder of Timlup · Founder of ChefBusiness
15+ years working on business operations and process digitisation. Behind Timlup, ChefBusiness and AI Chef Pro. These guides capture the daily-control procedures I see working in operations-heavy businesses across Spain.
Each list is designed for a zone of the central kitchen or time of day. You choose which ones to activate and on which shift.
Cold and hot line records, blast chilling, FIFO rotation and daily menu recipe checks.
Temperature control of insulated carriers (≥65 °C hot / ≤8 °C cold), loading sheet and van check.
Verification list for materials, service items, setup and documentation before leaving for the event.
Receiving returns, counting materials, managing leftovers and reviewing incidents upon return.
Daily and weekly kitchen cleaning, surface disinfection, hood filters and HACCP records.
Same approach, copy adapted to each business.