Save Time, Energy, Costs and Labour Resources
Production kitchen process – alternatives
Cook-chill is not a new technology. It has been around for decades. It is one of the most efficient ways to produce large quantities of food. Because of its chilled state and long shelf life, it is easier to handle and transport chilled food.
You can base your production process on either the Cook & Chill or Cook & Serve principle, or a combination of both. The Cook & Chill method often allows production to be consolidated into fewer production days while maintaining the same service schedule.
Benefits of Cook & Chill for Large-Scale Food Production
Your food quality increases when you use centralized production. You have better planning, better production and you can trace and track your needed improvements. Advanced production planning makes it easier to identify and reject poor-quality raw materials without affecting service operations.Increase your production efficiency with Cook & Chill
Improved productivity
- Purchasing efficiency can improve through larger and more predictable purchasing volumes.
- Forecasting becomes easier through advanced planning and reduced waste.
- Systematic meal service means better controlled labor cost and more menu flexibility.
What are liquid or semi-liquid foods?
Liquid and semi-liquid foods are the types of food that can easily be pumped. Here are some of the products our customers make in their Proveno kettles: different sauces, fillings, soups and stocks, mashed potatoes, goulash, ratatouille, chili con carne, mayonnaise, chicken curry, marmalade, boiled rice, hummus, smoothies, chocolate sauce and risottos. These are only a few examples. You can find a longer list in our brochures.
Want to Learn More About Cook & Chill?
Part 1: Introduction to cook-chill
Part 2: Cook & Chill in Kettles
Part 3: Cook & Chill in Sous Vide Tanks
Part 4: Pumping
Why Cook & Chill?
The core idea behind a Cook & Chill production kitchen is to reduce the pressures associated with traditional kitchen service.With Cook & Chill, food is prepared in advance, helping create a more predictable and controlled production process. The foods you make for your customers are more consistent. Your productivity increases through better production planning. Your valuable skilled labor is maximized to its best potential.
Extend the quality and safe storage life of fully prepared foods in order to:
- Remove traditional peaks and troughs of conventional cook and serve operations.
- Provide consistency of product.
- Improve productivity.
- Maximize use of skilled labor.
Increase Food’s Shelf Life
Shelf life of up to 40 days can be achieved safely. Extended shelf life allows central production kitchens to prepare food in advance, optimise production and distribute meals safely across multiple sites while maintaining quality and traceability.Products will be pumped into bags. Those bags are chilled and then stored for up to a month before use. Easier production planning and simplified logistics are key benefits of this system.