The Cook Chill System

SIMPLE, CONTROLLED FOOD PREPARATION FOR ANY SIZE KITCHEN OR INSTITUTION.

The Cook Chill System is a major advancement in prepared foods technology that ensures consistent quality in every batch, at every location, while reducing the labor required for preparation and serving. Like no other system now on the market, Cook-Chill can provide a high degree of quality and fresh cooked taste.

Cook Chill Systems are used by many types of food service organizations including Fine Dining Restaurants, Fast Food Restaurants, Restaurant Chains, Hospital Food Service Departments, School Food Service Departments, Institutional Food Service Departments and Caterers. These organizations produce large quantities of consistent ‘just made fresh’ foods using the Cook-Chill method which gives products an extended shelf life while achieving a reduction in food and labor costs and practicing safe food handling.

Below you will find more information about the benefits that the cook chill system provides.

Benefits of the Cook Chill System

Freshness and Quality

Each batch prepared with the Cook-Chill method is a “prescription” for freshness and quality. This centralized preparation enables foodservice operators to maintain absolute control over uniformity and quality. All recipes are precisely measured and cooking cycles carefully monitored. Foods are cooked to proper doneness, never over- or undercooked. Thus, every serving location, no matter how distant, is assured uniform flavor, texture and quality. Best of all, even after weeks in storage, the foods taste as if they were freshly prepared.

A Proven, Successful System

Our innovative Cook Chill System is now in use by leading foodservice operators nationwide, helping them serve a broader variety of fresh-tasting foods with new ease and consistency. Family-style restaurant chains are supplying a wide variety of soups and entrees to their stores. A leading Mexican-food chain, for example, is packaging everything from chili con queso to refried beans.

Optimum Sanitation Throughout

With Cook-Chill, once the raw ingredients go into the cooking kettle, the food is never again exposed to handling. The bag is used for packaging, storing, distribution and reheating. This unique, multilayered material also prevents crossover of flavors or odors in distribution. The foods are packaged at above pasteurization temperature, and not exposed to air until the bag is opened for serving.

Reasons your company should implement the Cook-Chill method of food preparation.

  • Works well for both refrigerated and frozen foods.
  • Withstands temperatures ranging from -20 F to 212 F.
  • Savings in manpower can be substantial, since highly skilled personnel (dietitians, chefs, etc.) are needed only at the central kitchen.
  • No trained cooks are necessary at the serving locations; even part-time employees with minimal training are capable of reheating and serving.
  • Less time and labor required since fewer pots and pans are used at the commissary and serving area.
  • Storage and inventory are easier to handle because each package is identified by content and packaging date.
  • Cook-Chill bags are easily stackable, minimizing storage space requirements.
  • Deliveries can be reduced since each satellite can maintain fresh inventory in its own cooler with assured 28-day shelf life from date of packaging.
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