What is Cook-Chill?
Cook-chill is a simple, controlled system of advanced food preparation designed to provide more flexibility in foodservice. The technique involves the full cooking of food, followed by very rapid chilling and then refrigerated storage, at carefully controlled temperatures, for up to five days. The food must be regenerated (reheated) before service.
Who uses cook-chill systems?
Thousands of establishments throughout the whole spectrum of the catering industry use cook-chill systems. For example, anyone who has eaten at a top restaurant or hotel, at a banquet or on an aeroplane is likely to have eaten a cook-chill meal. The systems are also used by many institutional caterers such as hospitals, universities and in the armed forces. Ready meals are created by food manufacturers with cook-chill systems.
Will my business benefit from Cook-Chill?
With the advances in modern technology, notably the development of compact blast chillers, no catering operation is too small (or large) to adopt a cook-chill system. If your business is serving hot meals then you will almost certainly benefit from one.
Why use blast chillers/blast freezers?
The main feature of blast chillers or blast freezers is the ability to rapidly reduce the temperature of hot foods down to safe storage temperatures of +3°C for chilled food and -18°C for frozen. Williams Blast Chillers help to take the risk of contaminated food out of your operation and make it easier for caterers to comply with Food Safety and Temperature Control Legislation. Not to mention the benefits afforded by cost savings and increased efficiency!
Avoiding the risks of food poisoning
Food poisoning can be incredibly dangerous, particularly to vulnerable groups such as the very young and the elderly. Failure to maintain proper hygiene standards can lead to litigation and prosecution. As bacteria can divide into two every 20 minutes even a small amount can quickly become dangerous without correct treatment. Williams blast chillers rapidly chill food through the danger zone – between 63 and 5°C – where bacteria grows fastest, ensuring the safety of any food processed with it.
How quickly will I recover my investment?
Introducing a cook-chill system will instantly begin to reduce your businesses overheads. It will help to lower labour costs and reduce waste while maximising efficiency and increasing your turnover. All these factors will help to recover your investment quickly.