Are you aware of the ‘Danger Zone’ when it comes to cooling cooked food products? This is a really important piece of Government legislation to minimise risks of bacteria contamination and ensure freshness. Read the key points here: Cook:Chill specialises in the design and…
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…
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…
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…