Cook:Chill specialise in the design and installation of modular refrigeration, working with our clients to achieve a solution that best fits their process, product and business requirements.
Below we’ve highlighted some of the key features that make us the prime candidate to partner your business when it comes to commercial refrigeration.
Through our solution focused consultancy, design and installation service Cook:Chill always aim to maximise 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.
Central Production Kitchens (CPK) have, in recent times, become increasingly popular with multi-site catering operations in both the public and private sectors. From those small restaurant or hotel chains looking for consistency in their food offering, to councils who are maximising budgets by producing and locally distributing school meals, the CPK has become the foundation to surviving in an uncertain economic climate.
When run properly, the CPK has many advantages:
Increased buying power
Reduced staffing costs
Reduced production costs
For both the public and private sectors, these benefits provide the arguments in which to implement such as strategy. The downside is quite obviously the start-up cost with new premises and equipment potentially becoming a six figure sum. However, there are saving to be made in this area although operational changes may have to be made to accomplish this.
The rapid evolution in catering and refrigeration technologies over the last number of years have meant that more can be achieved with less. One area in which, until now, the technologies have been slower to react is in blast refrigeration. Many well-known brands produce reach in and roll in units capable of blast chilling or freezing, the downside is that they are of fixed sizes. These limitations mean that in the CPK operation, multiple units have to be purchased or a staggered production time has to be implemented.
Cook:Chill offer a made-to-measure design service based around a modular configuration. This design element allows us to match the blast chilling or blast freezing requirements to the product and operational capabilities therefore maximising throughput. Gone are the days of one trolley or tray at a time. 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.
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.
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.
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.
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.
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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