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Cook:Chill – Cold Rooms that Cover all Bases

Cook:Chill Cold Room Freezer Room Install

When it comes to deciding which type of on-site temperature controlled storage is best suited for your business, the options are often greater than your might expect. Here, Cook:Chill offer some advice on the positives and negatives of each type.

Over the last decade a container-type cold storage unit is probably the most common type of facility used by UK businesses due to the speed at which they are delivered and installed. As companies have expanded, a unit arriving on site preformed is a major plus. There are even inflatable products that are now being offered as a variation to this norm boasting cheaper transport costs and faster installs. Due to the size of these units, they will usually need to sit externally to the premises, with the container-type having to be craned into the final position. Whilst these options both will generally have a larger capacity, you will be restricted by set sizes and location to which they can be delivered. The inflatable option does offer the ability to get into restrictive locations. However, we presume it will still need space to be rolled out pre-inflation and it looks like security is a definite issue. Although the marketing material for the inflatable does suggest that it can be easily sited indoors. A pallet truck is the largest product moving device that can access these types of unit utilising vital manpower. If sited on grass, as per the picture on the right, the inflatable could turn out to be a nightmare on a wet day as it doesn’t come with a floor as standard.

Parking up what is usually mobile refrigerated transport, is also an option. By this we mean taking refrigerated trailers and rigid trucks off the road. This is usually a last resort, utilised by companies over a short term in the run up to a busy period or in an emergency. In this scenario, it is easily the cheapest option, however, they are very expensive assets to have stood still over an extended period. Access and stock rotation can also pose major headaches as they either need to be backed up to a loading bay or a combination of forklift and pallet truck are required. You know that the pallet of product required will also be furthest one from the back doors making it a logistical nightmare. There are also a Health & Safety and staff cost considerations. For smaller operations, the hire of a towable cold room is the most obvious solution, but again, access and storage volume is it’s greatest downfall.

The panel built modular cold storage solution, in our opinion, is certainly the most flexible as it eliminates the restrictions present in the other varieties mention previously. They can be built to the very last millimetre of available or allocated space, maximising the benefit to the business. They can be sited either inside or outside a premises and are scalable, which means they have the ability to grow and be altered in line with requirements. Modular cold rooms have the ability to be accessed by forklift, pallet truck or just humans, with as many access points as is required and can be segregated into compartments with differing temperature applications. The only downside, when comparing to the other solutions is build time but 000’s of companies are happy with the short term disruption when they realise the potential. Starting from scratch, these panel build rooms can be designed for any industry specification requiring temperature controlled solutions.

Cook:Chill offer 92 different size configurations in our standard modular cold room as well as limitless configurations in our made-to-measure offering. Through our solution focused consultancy, design and installation service Cook:Chill always maximises value for money. That’s the reason local, national and multi-national organisations turn to our team for their temperature controlled storage requirements. For more information please head over to the refrigeration section of our website, or contact one of the team.

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FSA Covid-19 Guidance Update

The Food Standards Agency have to today released new guidance for those food businesses looking to reopen or adapt during Covid-19. Unsurprisingly, They really have covered every aspect from field to fork with key information for your staff. Any business in the food chain, this is well worth your consideration.

Click below to find out more.

https://www.food.gov.uk/business-guidance/reopening-and-adapting-your-food-business-during-covid-19

#Covid-19 #FSA # FoodStandardsAgency # FoodSafety #FoodChain

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RATIONAL iCombi Pro

RATIONAL iCombi Pro iProduction Manager

#Rational have been very busy and it looks amazing!

iCombi Pro range offers 50% higher productivity, 10% shorter cooking time and 10% lower energy consumption as well as the new fast 12 minute interim clean, to name a few – A chef’s dream!!

Check out the future of combi ovens:

#TheNewStandard #iCombiPro #innovation #cateringequipment

Call one of the Team today on 01179 646 497 or click below to email us.

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What is a Cook:Chill process?

The Cook Chill Process

Fundamentally the Cook:Chill process is the latest evolution in food preservation, following earlier techniques such as fermenting, pickling, curing and even canning.

Essentially, the Cook:Chill process is the preparation of food that allows for it to be rapidly cooled following cooking. The food can then be reheated at a later date. The process has 4 main stages:

The process is predominantly designed to allow for cooking in larger than normal quantities (or batch cooking), depending on your operation and is relatively easy to implement within an existing business. Food is prepared and cooked following all normal HACCP legislation and regulations. Once cooked the product is then transferred into some form of Reduced Oxygen Packaging (ROP), sealed, and placed into either a blast chiller or blast freezer. The critical element of the Cook:Chill process is to reduce the product temperature as quickly as possible. UK guidelines state that for blast chilling product it should take no more than 90 minutes to get from +90°C to +3°C and to blast freezing should take no longer than 240 minutes to get down to -18°C. This part of the process is to eliminate harmful bacterial formation or growth. Further information can be accessed through our post on Blast Chilling/Freezing.

 

Batch Cooking in Hotel, Restaurant or Pub Chain

There are many other benefits to the Cook:Chill process such as, increased product shelf life, uniformed product/meal quality, batch splitting and even reduced ‘on site’ cooking times and labour costs. Hotel, pub, restaurant chains operate this type of model on a daily basis to quite a large extent whereby the majority of the meals are cooked in a central industrial kitchen and shipped out to their different sites for regeneration. However, the process can be scaled for all different types of food service businesses from wedding caterers to takeaway restaurants and even for those who want to safeguard their secret recipes.

Cook:Chill specialise in the design and implementation of this process, from manual and mechanical preparation equipment, to prime cooking and ROP packaging equipment, to blast and holding refrigeration. As part of the Cook:Chill service, we will attend site offering unbiased advice to assist in the specification of the correct solution for your business and budget.  Contact one of the Team below for further details. 

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Blast Chilling/Freezing

What is blast chilling/freezing?

Blast Chilling and Freezing is a popular process used throughout the food industry for many different operational benefits. It is a term used to describe the method of cooling food to a low temperature quickly meaning that it passes through the food danger zone quickly therefore harmful bacteria is not given the opportunity to develop and multiply.

Why are they essential?

Not only do these units guarantee that there will be no future risk of any unwanted bacteria being passed to your customers, the products which you are storing will be kept in almost fresh condition with regards to nutritional value, colour, taste and texture. Government legislation also dictates that cooked food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the “Danger Zone” between +5°C and +63°C, where bacteria multiply fastest, for as little time as possible. Standard refrigeration equipment just isn’t capable of achieving this.

Food Danger Zone

How do I know which type is best for me?

There are very well-known brands on the market offering off-the-shelf blast chilling and freezing capabilities solutions on a relatively small scale.  These reach-in or roll-in models are more suited to cafes, care homes or even small hotels.

The modular blast chillers are designed to meet the versatile requirements of the food industry. Typically used in operations that are dealing with larger quantities, our most popular blast chillers and freezers are between 2 and 8 pallets of floor space. These units can sit internally or externally and linked into the main building and are more suited to central production kitchens, large hotels and small industrial operations.

For industrial operations such as a large food manufacturer, depending on the process flows, a mixture of the above solutions may work best. For example, one unit set up at the end of every line. Alternatively, there are companies who will supply and install either portable, container type blasting solutions or large bespoke units.

What should I do now?

Our advice is to always talk to a professional, as these types of unit take on an extra scientific dimension when compare with a commercial fridge or freezer. Have it clear in your mind how the process will work and how it will fit in with your existing operation, bearing in mind that the specialist will always work on the worst case scenario.   The more information you can give them, the better the end result will be. Over or under spec’ing a unit will result in costs (and chaos) being driven up due to inefficiencies in one area or another.

Cook:Chill specialise in the supply and install of Blast Chillers, Blast Freezers and Quick Thaw equipment.  All of our refrigeration equipment delivers a performance that exceeds both food safety legislation and HACCP compliance. As part of the Cook:Chill service, we will attend site offering unbiased advice to assist in the specification of the correct solution for your business and budget.  Give one of the Team a call on +441179 646 497 or follow the link below.

C:C

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Grocerant

grocerant

Noun

(plural grocerants)

  1. A grocery store that sells prepared meals, either for eating on site or taking home.

This fantastic term is becoming more commonplace in today’s culinary vocabulary.

The Rational range of combination ovens allow for the retail industry to very quickly and effectively succeed at providing a meal solution that will satisfy the desires of time starved customers. All in 1m²!

To find out more, give one of our Team a call today on +441179646497 or follow the link below.

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RATIONAL SCC XS – The Small Unit with Massive Capability

If you are thinking of adding a cooked or hot food offering to your business, then look no further than the RATIONAL SCC XS…

The baby of the SCC family, still packs the technology to allow for the completion of 95% of all common cooking processes. This machine is the champion of culinary flexibility, no wonder it is used the world over by a diversified range of catering operations.

So, if you’re planning on opening anything from an in-store bakery to your very own #grocerant, then this should be top of your equipment wish list. This investment is completely justifiable in any food services setting, as the SCC range has been proven ability to provide a return over a short time-frame.

The Cook:Chill Team are more than happy to discuss your project, offering help and advice where necessary. Call now on +44 1179 646 497 or follow the link below.

Remember, we offer free site surveys anywhere in the UK.

C:C

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Blasting your way to diversification in uncertain times.

With diversification the key to survival in today’s food and hospitality industries, we thought we’d showcase what a small or medium sized blast chiller/freezer and quick thaw unit can do for a business.

💷 Increase Profits
♻️ Reduce Waste
⏳  Save Time

Take a look at this video from Foster’s. 👇👇

Whether you are intending to either ‘ride out the storm’ or integrate fully, speak to one of the Team on +441179 646 497 or follow the link below to find out more.

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Has the UK food scene changed forever?

Over the last 5 years the UK food scene has been in a state of rapid evolution. With the likes of UberEats and Just Eat changing fast food forever and more recently, companies such as Mindful Chef bringing health focused food boxes and handmade ready meals, technological innovation has meant that ordering a full range of delicacies delivered straight to your door has never been so simple. The virtual food industry has been expanding with more companies seeing the value of the home delivery offering.

It’s no longer just a space for your naughty Saturday night takeaway but now includes everything from a tailored calorie controlled diet to a free-from weekly meal packs . Behind the scenes, the introduction of ‘dark kitchens’ by companies such as Titus, has also allowed for those, who saw home delivery as a secondary revenue stream, to increase or expand their brand exposure without it having a detrimental effect on their primary source of income.

However, in the last 3 weeks the global food industry, as a whole, has seen a seismic shift in how they operate, the rule book has literally been thrown out of the window. The COVID-19 pandemic has meant that overnight companies, big and small, have had to diversify in order to survive. Some have thrived, some have joined forces to reduce running costs and unfortunately, some have made the decision to close their doors for good. What they all have in common is that instantly they are operating out of a dark kitchen.

True entrepreneurial spirit has been shown throughout the UK with stories emerging of how the country pub has now turned into the community store, taking online deliveries for the essentials and delivering to the venerable or, how chefs have teamed up to provide affordable meals for healthcare workers, delivered to their place of work. The astonishing thing about this is how quickly these plans have been implemented and these changes occurred with very little resistance. Especially when the management norm is to have your 3 year plan, containing your secrets to gain competitive advantage under lock and key until the time is right.

Some might argue that these businesses aren’t ‘reinventing the wheel’ and that they are just going back to what was the norm half a century ago. Maybe there’s something to be said for keeping it simple in tough times as your customer base seems to buy into it. The exciting thing for us is to see of these businesses adopt their diversification into their long term strategy.

Here at Cook:Chill we pride ourselves on the non-biased advice we offer. Having had the experience of providing specifications for many different types of food establishments, from Dark Kitchens and complete modular NPD Kitchens to, Central Production Kitchens and even increasing catering and refrigeration equipment capacity in a restaurant to cope with new demand. If your diversification has sparked a few more light bulb moments or, you want to fully integrate your new venture into your business plan, contact one of the Cook:Chill Team below.

C:C

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Innovation of the Week – Pizza Making Robots!!

How long will it be before the commercial kitchen is

completely automated??

Commercial Catering and refrigeration equipment is in a state of rapid evolution as business owners try to cut cost whilst maintaining the customer experience. Contact one of the Cook:Chill Team below to understand how we can help you,