Cook Chill Systems are used by many types of food service organizations including Fine Dining Restaurants, Fast Food Restaurants, Restaurant Chains, Hospital Food Service Departments, School Food Service Departments, College University Institutional Food Service Departments and Caterers. These organizations produce large quantities of consistent ‘just made fresh’ foods using a Cook-Chill production. This provides products with an extended shelf life while achieving a reduction in food and labor costs and practicing hi-level, safe food handling.
The Cook Chill System is a major advance in prepared foods technology that ensures consistent quality in every batch, at every location, while reducing labor required for preparation and serving. Like no other system now on the market, Cook-Chill can provide a high degree of quality and fresh cooked taste.
The Cook Chill Production Process
- Food Production & Scaling
Food is prepared on site or at a central location under highest quality control standards and cooked in volume.
- Cook & Hot Bag Fill
Upon reaching the exact degree of done-ness, that is above pasteurization temperature, food is filled directly into a 3mm food grade bag to ensure strict sanitation and insure extended refrigerated shelf life of up to 30 days.
- Bag Heat Sealing
The bag is then securely closed with a heat seal system or clip closure.
- Food Chilling and Freezing
The sealed bag is immediately placed in iced water or tumble chiller to halt the cooking process and reduce the food’s core temperature to 36-38°F degrees. Food can be stored refrigerated or frozen.
At the serving location, product can be reheated in several ways. The bag can be placed in a steamer, or simply immersed in hot water. An additional option for the re-therming process is opening the bag and pouring the contents into a kettle or serving pan to reheat the product.
- Finished Product
Aroma, taste, texture…the final presentation delivers quality, ‘fresh-cooked’ goodness.
The Central Preparation Concept
Basically any food of pump-able consistency can be cooked and prepared at peak quality with a Cook-Chill system. This includes soups, chowders, sauces, gravies, chili, stews, casseroles, pasta dishes, pizza toppings, and more.
Optimum Sanitation Throughout
With Cook-Chill, once the raw ingredients go into the cooking kettle, the food is never again exposed to handling. The 3mm food grade bag is used for packaging, storing, distribution and reheating. This food grade material is heat stable and also prevents crossover of flavors or odors in distribution. The foods are packaged at above pasteurization temperature, and are not exposed to air until the bag is opened for serving.
Freshness and Quality
Each batch prepared with the Cook-Chill method is a “prescription” for freshness and quality. This centralized preparation enables food service operators to maintain absolute control over uniformity and quality. All recipes are precisely measured by weight and the cooking cycles carefully monitored. Foods are cooked to proper doneness, never over- or undercooked. Thus, every serving location, no matter how distant, is assured uniform flavor, texture and quality. Best of all, even after weeks in storage, the food taste as if it was freshly prepared.