Better & Stressless Food Preparation Way
Cook Chill System- The new way in bulk production reducing wastages and optimizing work flow in your daily production.
ADVANTAGES of Cook-Chill:
1. Effective time management and control system the system allows caterers to better organise their time and that of their staff. Prime cooking can take place when the business is quiet, for example, leaving less to do when you have customers to attend to, while at the same time providing a safe and controlled environment and system of work.
2. Effective resource management: Labour and equipment can be used more efficiently while ingredients can be bought in larger quantities, providing economies of scale. You could also prepare meals for several establishments from one kitchen.
3. Improvement in service: Most food will be prepared in advance, the caterer will have more time to improve on presentation and attend to customers.
4. Menu extension: the flexibility of the system allows you to prepare a greater selection of dishes, offering your customers more choice while still maintaining or, improving on quality. In addition, because you are preparing meals in advance you can afford to take time and make fewer mistakes.
5. Reduced food wastage and improved portion control: Portions can be made up precisely.
6. Increased profitability: all of the above can make your operation more efficient while offering customers greater choice and better service. You will be able to cope with larger numbers of customers and at short notice. This will result in increased turnover and profitability. You should be aware, therefore, that you may, eventually, have to extend your washing up facilities to cope with the extra business. Only the meals ordered will need to be regenerated. This means little or no wastage for you.
7. Fantastic opportunity for expansion if the meal turnover of your business is limited by the number of meals you are presently able to cook and serve with your existing kitchen, Cook-Chill is a fast way to increase your capacity without necessarily expanding your kitchen or employing extra kitchen staff.
8. Control your stock level: ease your food production and start catering the demands at work at the same time saving you food cost and time.
What You Will Need:
If you are already serving hot food, the only additional equipment you will require for a small to medium sized Cook-Chill operation is a suitable Blast Chiller or Chiller Freezer. You will also need a suitable refrigerator or cold-room (0ºC/+3ºC) for the storage of the finished product. As with any cooking operation, a Cook-Chill system requires care to ensure that food does not become vulnerable to harmful bacteria. Staff should, therefore, be given specific training on the Cook-Chill operation, in addition to basic food hygiene training. It is easiest to view a Cook-Chill system as a series of stages. Each of these stages should be regarded as equally important to guarantee safety, and good quality dishes.
Cook-Chill Stages
1. Selection of raw materials
2. Storage of raw materials
3. Preparation
4. Cooking
5. Portioning (Hot)
6. Rapid Chilling or Freezing
7. Storage of chilled foods
8. Distribution of chilled foods (If applicable)
9. Regeneration (Reheating of food)
By having the equipment below, you can now order in bulk at a lower price, cook in big batches and still maintaining the quality and the shelf life of the food product:
1) Vacuum pack machine
Vacuum packaging maximizes the use of your valuable space and allows all available shelves to be used efficiently by stacking different foods together. Extending the shelf life of your products allows you to purchase larger quantities and thereby improve portion control.
Sealing the bag prevents cross-contamination of your products from external influences and improves food safety. Food is also protected from, freezer burn and mold.
2) Sous Vide
Sous-vide cooking is a cooking technique that offers several advantages. Both for the food product itself and the obvious economic and organizational benefits it generates. By using vacuum packaging machine, you ensure that your food product is packed correctly, so you can safely start and prepare food and meals sous-vide. This ensures that the flavors and nutrients are lock in the vacuumed bag giving you a better robust flavor at the same time in a healthier and nutritionals value are intact
3) Blast chillers (to cooldown food after cooking and to extend shelf life and food quality according to HACCP compliance)
A standard freezer freezes food slowly allowing the formation of macro (large) crystals in liquids which damage the cellular structure.
And subsequently cause the loss of consistency and product quality then deteriorates during thawing.
Blast chillers, however, rapidly lowers the core temperature of any food to -18°C with the formation of micro crystals which do not damage the structure of the product. This means that a top quality product is still viable after thawing as well.
Blast Chilling Vs Shock Freezing:
Regular Freezer Defrost vs Blast Chiller Defrost
| - Conventional style of freezing develops more wastage as the formation of big crystal is produce causing moisture content to leak out. | - Where else blast freezing produce smaller micro crystal minimizing the moisture content of the food products. |
4) Chest freezers (Storing frozen item in -18 c at the same time saving you space, very good for a small premise area
Chest freezer stores your food product fresh, especially after blast freezing your food product to maintain the structure of the product at its top quality. Featuring a corrosion-resistant cabinet, you’ll be guaranteed of its durability. With a 330 liters capacity if offers a huge range of space to hold in this chest freezer at the same time saving you space within your premise.
Related Products
