Posted on

2 Cold Rooms Refurbishment – Wedding Venue

Evaporator - Cold room

Last week, Cook:Chill assisted by our good friends at 2 Degree C Ltd, completed the refurbishment/upgrade of a walk in cold room and freezer room at a truly stunning wedding venue in Maidenhead.

The original cold room installation had the monoblock refrigeration system contained within their commercial kitchen. During busy periods the extra heat generated by these 2 systems was proving unbearable for the catering team. A site survey revealed that, very easily we could replace a panel in each room and upgrade the refrigeration to a split system.

With the UK government intimating that hospitality venues could open from mid-May, we had to program the installation to allow for enough time for the works to be completed and the rooms restocked.

With the condensers now mounted externally, heat generation within the kitchen will be greatly reduced. Not only will this give the client a much more comfortable working environment, it will also prove to be much more efficient.

Cook:Chill can supply and install a complete range of commercial refrigeration:

  • Upright Fridges        
  • Upright Freezers    
  • Double Door Fridges
  • Double Door Freezers             
  • Slimline Fridges    
  • Slimline Freezers                
  • Counter Top Fridges               
  • Counter Top Freezers
  • Pizza Prep Stations   
  • Salad Prep Stations
  • Serve Over Counters               
  • Ice machines                         
  • Multi decks           
  • Beer Fridges               
  • Chest Display Freezers            
  • Wine Fridges
  • Blast Chillers            
  • Blast Freezers        
  • Modular Cold Rooms              
  • Modular Freezer Rooms         
  • Modular Blast Chillers            
  • Modular Blast Freezers
  • External Cold Storage

If you have a refrigeration project in the pipeline, why not give one of the Team a call today on 01179 646 497 or contact us below.

Posted on

Cold Room Installs – Fresh Produce Wholesaler

Cook:Chill Floorless Cold Room

At the weekend, the Cook:Chill Cold Room Installations Team eloped to Gretna to install a floorless walk-in modular cold room for a fresh produce wholesaler.

The client had moved into much larger premises and needed a temperature controlled storage facility that would meet the needs of his expanding business. Having sought quotes from various suppliers, Cook:Chill where chosen to fulfill the project due to our realistic pricing, guaranteed completion time and all round customer service.

The project had to happen on a weekend as the client ran a 24 hour operation which eased slightly during this time.

Floorless Cold Room

Cook:Chill installed a 5.6m x 3.6m x 2.8m cold room with a pallet wide door to allow for easy of access. The room had to hold a temperature of between 4°C and 6°C to maintain shelf life without causing damage to the fresh produce.

5.6m x 3.6m x 2.8m cold room

The install team’s hard work and skill in execution meant that the project was completed on time with the client getting the added bonus of having a cold room, that came from their previous premises, also installed.

Cold room for milk Storage

Well done to all involved.

If you have a similar project coming up, why not give one of the Team a call today on 01179 646 497 or contact us below.

Posted on

Cook:Chill – Modular Refrigeration Overview

cold room cookchill

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.

Posted on

Central Production Kitchens can Benefit from Modular Blast Chillers

Cook:Chill Blast Chill Refrigeration

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.

The Cook Chill Process
Blast Chiller
Blast Freezer
commercial refrigeration
Cook:Chill Process

When run properly, the CPK has many advantages:

  • Reduced wastage
  • Increased buying power
  • Reduced staffing costs
  • Increased consistency
  • Reduced production costs
  • Increased compliance

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.

Posted on

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.

Posted on

Cold Rooms For Sale

Freezer Room Internal

Cook:Chill have 3 modular cold rooms immediately available for purchase. Dimensions and further details below:

4 Pallet Walk-in Freezer Room -18°C

Walk-In Freezer Room - 2970 x 2970 x 2400mm

Internal Specification

- Pedestrian Door Access (800mm Wide)

- LED Lighting

- 4 Tier Aluminium Racking to 3 Walls

- Riva Monoblock Refrigeration System (-18ºc)

- 20amp Single Phase Connection Required

Price* - £6,140.00+VAT / €6,790

Freezer Room Internal

Walk -In Cold Room - 5300 x 6200 x 2400mm

External Specification

- Trocal Flat Weatherproof Roof w/ Rainwater Goods

- 2no. Pedestrian Doors Access (1000mm Wide)

- LED Lighting

- Maxkold Split Remote Fan Chiller Unit (+3°)

- 16amp 3 Phase Connection Required

Price* - £11,919.12+VAT / €13,050.26

Multi Compartment Walk in cold room freezer room

Walk -In Freezer Room - 2170 x 2170 x 2400

External Specification

- Trocal Flat Weatherproof Roof w/ Rainwater Goods

- Pedestrian Door Access (800mm Wide)

- LED Lighting

- Maxkold Split Remote Single Fan Freezer Unit (-20°)

- 16amp Single Phase Connection Required

Price* - £5,463.00 + VAT / €5,981.45

*All prices quoted exclude installation, which is priced separately dependent on postcode.

For more information on these rooms or, if you have a alternative requirement? Give one of the Cook:Chill Team a call on +44 1179 646 497 or follow the Contact Us link below, to discuss your required specification. Remember to ask about our no obligation free site survey.

We also offer a comprehensive range of commercial catering eqipment, blast chillling and project management for any catering or refrigeration requirement.

Posted on

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

Posted on

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

Posted on

A Message To Pub and Restaurant Owners During Covid-19

Are you using this pandemic as an opportunity to plan for the future? Follow the link below to find out how you can streamline your food offering to reduce waste, save time and increase your margin.

Know someone in the industry who can benefit from this process share this article with them using the buttons below

Find out for free how we can help by getting in touch