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

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.