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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.

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For Sale – Rational iCombi Classic 6-1/1-E (Single Phase) with Stand

Cook:Chill sell a complete range of Rationals

The Rational iCombi Classic 611E combi oven offers a wide range of modes including steaming and convection for different foods and cooking styles so is ideal for high-output food services and restaurants. Fully gastronorm compatible, the oven can accommodate up to six 1/1 pans making it perfect for quick transfer between appliances and produce between 30 to 100 meals per day.

Product features

  • Capacity 6 x 1/1GN
  • Dimensions 754(H) x 850(W) x 842(D)mm
  • Power Type Electric (Single Phase Option)
  • Output 30 -100 meals per day
  • Temperature Range 30°C to 300°C
  • Intelligent Cooking System
  • Warranty 2 Years On-Site Parts & Labour
  • Weight 93kg
  • Manual operating modes: Steam, Convection and Combination
  • Colour display screen with push button control
  • 4 automatic cleaning programmes
  • Phosphate free active cleaner
  • Retractable hand shower
  • 5 speed fan
  • Wi-Fi enabled (optional)
  • 60.31.086 Stand II (806mm (w) x 703mm (d) x 699mm (h))

We also have marine and custodial versions available.

The iCombi Classic is best suited for:

Schools, Hospitals, Universities, Prisons, Hotels, Stadiums, Event Venues, Care Homes, Farm Shops, Military Bases, Central Production Kitchens & Food Manufacturing sites.

Price – £4,767.85 + VAT

All installations are priced separately dependent on postcode.

Not the right size of unit for your business? Contact one of the Cook:Chill Team below to discuss your required specification. Remember to ask about our no obligation free site survey.

We also specialise in all types of commercial catering equipmentblast chilling equipment and full project management for all types catering or refrigeration works.

 

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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.

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For Sale – RATIONAL iCombi Classic 20-1/1-E

iCombi Classic 20 E for sale

Robust, powerful and efficient – the new iCombi Classic combi-steamer from Rational. With high cooking quality for those offering a simpler menu with less demanding options. Programming up to 100 individual cooking programs for consistent results, peak values in dehumidification performance for crispy crusts and a succulent texture as well as more fan wheels for a greater distribution of hot air, characterise the iCombi Classic. It also features automatic cleaning with descaling. The new model is environmentally friendly, the cleaning tabs are phosphate-free. Optional LAN or WLAN interfaces ensure quick and easy integration into ConnectedCooking, the digitalisation solution from Rational.

Product Features

  • Capacity 20 x 1/1GN
  • Dimensions 1807(H) x 877(W) x 913(D)mm
  • Material Stainless Steel
  • Output 150-300 meals per day
  • Power Type Electric – 63Amp 3ph
  • Temperature Range 30°C to 300°C
  • Warranty 2 Years On-Site Parts & Labour
  • Weight 231kg
  • Colour Stainless Steel
  • 20 x 1/1 GN capacity
  • 150-300 meals per day
  • Manual operating modes: Steam, convection and combination
  • Colour display screen with push button control
  • 4 automatic cleaning programmes
  • Phosphate free active cleaner
  • Retractable hand shower
  • 5 speed fan
  • Wi-Fi enabled (optional)

The iCombi Classic is best suited for:

Schools, Hospitals, Universities, Prisons, Hotels, Stadiums, Event Venues, Care Homes, Farm Shops, Military Bases, Central Production Kitchens & Food Manufacturing sites

Price – £11,336.44 + VAT

All installations are priced separately dependent on postcode.

Not the right size of unit for your business? Contact one of the Cook:Chill Team below to discuss your required specification. Remember to ask about our no obligation free site survey.

We also specialise in all types of commercial catering equipment, blast chilling equipment and full project management for all types catering or refrigeration works.

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iCombi Pro Features – iProductionManager

RATIONAL iCombi Pro iProduction Manager

The Catering Equipment Team at Cook:Chill have spent the last couple of weeks getting to know the latest line of combination ovens from RATIONAL and let’s just say… We love it!

The new iCombi Pro combi-steamer; combines 50% higher productivity, 10% shorter cooking time and 10% lower energy consumption in a single cooking system. This is compared to the predecessor model. The iCombi Pro still guarantees outstanding uniformity, even at full loads is a must for professional kitchens – as they say themselves, it really is the new standard.

The video below focuses on the iProductionManager application. This is the perfect feature for those companies who work in a Central Production, NPD, banqueting, al a carte or, Cook Chill environment. With the iProductionManager, entire production sequences, even with different foods, are regulated intelligently. The user states whether they want to cook using the time or energy optimising system, or to a certain target time. The iCombi Pro will take care of everything else. Take a look for yourself.

To take your catering equipment to the next level, please contact one of the team. We will be happy to discuss the product, book you a demonstration or site survey.

Tel: 01179 646 947 or email enquiries@cookchill.co.uk.

Cook:Chill are the commercial catering and refrigeration equipment supplier that helps you make the correct decisions for your business. We pride ourselves on the quality of advice, training and service available to all clients. We take time to understand exactly what you require so that we can provide the precise solution at an affordable price.
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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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COVID-19 Statement

Coronavirus (COVID-19)

Cook:Chill Statement

With the ever changing situation relating to the outbreak of Coronavirus Disease (COVID-19), I want to update our customers on how Cook:Chill is working hard to mitigate any supply risk, ensure business continuity and continue to deliver the high level of service our customers’ expect.

For some time, we have been preparing our contingency plans to be in a strong position to adapt to all possible scenarios. We are closely following, and acting in accordance with, all official WHO, Government and NHS guidance, and will continue to adapt our approach on an ongoing basis to the changing circumstances. 

For all decisions made in response to this situation, Cook:Chill is prioritising the health and wellbeing of all its key stakeholders – employees, clients and suppliers.  We have restricted staff movements, and stopped all non-essential travel. We are ensuring all staff follow the latest government guidance in relation to personal hygiene and sanitation procedures and are contacting all clients prior to pre-arranged meetings, to ensure appropriate site procedures are understood and safety precautions are in place.

We have implemented limited home-working for employees where possible, and are accelerating this on a daily basis.  Our IT infrastructure and back office systems have been developed with remote access in mind.  Through a combination of cloud-based systems, extensive VPN access and remote team collaboration applications, we are confident of being able to continue operations even if full home-working is mandated.  We also have phone diversion procedures in place should they be required.

Additionally, Cook:Chill is working hard to minimise any supply disruption to its customers for all equipment orders and projects currently being progressed.  We are in constant communication with our supply chain, identifying and mitigating any supply risks, whilst finding suitable alternatives where necessary.  Whilst currently, we are not experiencing major supply chain challenges, we are reviewing this on an ongoing basis, and ensuring that we are communicating in a prompt and timely manner with clients.  Design support, estimating, consultancy and other pre-order services available to customers are not adversely affected, at present.

We are also working closely with all of our sub-contractors for service, installation and construction works.

Our commitment to all customers is that we will be open, honest and transparent in all communications and work with each client to highlight risks and identify appropriate solutions. ​

Although the situation is fluid, our overriding goal is to ensure stakeholder wellbeing and execute our plan to allow our clients to continue to trade as normally as possible.

If you require any further information, please don’t hesitate to contact your account manager or contact our office on +441179 646 497 or email at enquiries@cookchill.co.uk

To stay up to date with all the latest news from Cook:Chill, follow us on Facebook, Linkedin or Twitter