COOK-CHILL

CATERING SYSTEMS

COOK CHILLIt is a catering system based on the conventional cooking of food, followed by rapid chilling, storage/ transport at chilling temperature (0 – 3 C) and subsequent regeneration (reheating) immediately prior to service.

PRINCIPLES OF COOK CHILL

TRADITIONAL CATERING

PREPARATION

COOKING HOLDING SERVICE

TRANSPORT

COOK – CHILL SYSTEM

PREPARATION COOKING BLAST CHILLING

REGENERATION SERVICE

CHILLED TRANSPORT

CHILLED STORAGE

CHILLINGThe principle of cooling food to temperature below that of normal refrigeration (4 C) But above the temperature that will cause ice crystal formation (0 C) is called chilling.

Blast Chiller: In a cook chill system food is cooked and then rapidly cooled.

REGENERATIONIf cold food is placed in a traditional oven for

reheating it will take a considerable time to reach the required temperature throughout. Everyone familiar with the sight of burnt surface, tough edges and the cold centers of traditionally reheated food.

Many advances have been made in this area, so that technology now exists to reheat without overcooking. The technique is termed as “regeneration” and can be applied to almost all cooked foods, with excellent results.

CENTRAL PRODUCTION UNIT

Cook chill kitchens producing food to be regenerated at more than one other site are termed as Central production Units.

Large C.P.U’s resemble a factory style operation with production line techniques and high levels of mechanization.

Relationship of C.P.U’s With satellite kitchen

CENTRAL PRODUCTIO

N UNITFood

production central chilled storage

SATELLITE KITCHENS Chilled Storage Regeneration