Cook-Chill Equipment Applications and Best Practices

Cook-Chill Applicationsand Best Practices

Feb. 25, 2014

This deck is part of a free webcast from Foodservice Equipment & Supplies magazine that will be available until Feb. 2015. The link is on Slide 6.

Objectives

©2014 Foodservice Equipment & Supplies

Discuss cook chill to:

Develop a better understanding of this practice.

Discuss the advantages of this food preparation method.

Explore what’s driving interest in cook chill.

List the considerations operators should weigh when implementing cook chill.

Review the process of going to cook chill.

Answer your questions.

Meet Our Panelists

Connie Dickson

Principal

Robert Rippe & Associates


Meet Our Panelists

Paul Hysen

Principal

Hysen Associates


Meet Our Panelists

Paul Mackesey

Principal

Mackesey and Associates


Thanks to Our Sponsors

To access the archive of the webcast go here: www.fesmag.com/cookchill

http://www.fesmag.com/cookchill



20.20 Mobile Warmer

Processing Equipment• Steam-Jacketed Kettles• Tumble Chillers• Jet Cook Systems• Cook Quench Chill Systems• Sous Vide Systems• Recipe Management Software

Food Packaging & Accessories• Cook Chill Bags• Cook Tank Bags• Sous Vide Packaging• Box Liners• Ring Stands• Heat Sealers / Clippers

Experts in Cook Chill Packaging & Equipment

plascongroup.com | 888.584.4422

http://www.plascongroup.com/


ThermalRite’s CypenVac™ Technology Honored with Kitchen Innovations® 2014 Award

presented by the National Restaurant Association, Restaurant Hotel-Motel Show®

The Secret’s in the Wall!ThermalRite’s CypenVac™ Technology , offered on its blast chillers and freezers, can reduce energy consumption by up to 43%!

Faster Cooling – Safer Eating!ThermalRite Blast Chillers can help comply with HACCP guidelines – cool cooked food faster than other units available (straight from oven to chiller) …from+194°F to +37°F in just 90 minutes!

Visit Thermalrite.com . Ask us for more information!

Defining Cook Chill

Cook chill is an advanced processing technique that uses specific conditions to prepare food for consumption at a later time. Got its start in Swedish hospitals Cornell identified cook chill can help

operators make better use of labor during slower periods.

Economically driven to help industry improve efficiency


Defining Cook Chill

A Form of Advanced Food Prep No direct link exists between cooking

and serving with this process. Holding could last days or weeks. Suitable for a variety of foodservice

operators Offers a range from sauces and

soups to center of the plate.


Advantages of Cook Chill

Why operators may turn to cook chill: Greater menu variety

Efficient use of seasonal and locally sourced ingredients

Quality control

Minimizes food waste by limiting over production


Advantages of Cook Chill

More reasons to use cook chill:

Efficiency in production

Cost reductionAddress storage and

space issuesDeal with peak traffic

periods better


Renewed Interest in Cook Chill

Cook chill can be a supplemental production system for many applications:

Increased interest in using fresh, seasonal ingredients

Address local purchasing requirementsMeet government nutritional requirementsWorks well with components operators may

use frequently


Cook-Chill Considerations

Foods suitable for cook chill:

Items operators can cook and quickly chill to allow for safe holding.

Good fits could include stews, chili, casseroles and even meat

Bad fits include salads



What operators need to know:Understand the sanitation issues.Study your menu to determine what items

might be suitable for cook chill.Identify which recipes may require

modification.Determine what method you will use to

quickly chill product to food-safe temperatures.


The Cook-Chill Process

Holding ProductHow fast you can chill impacts how long you can store a product.Approach can be very sophisticated (tumble chillers or blast chillers) or pretty simple (ice wands and baths)



Holding ProductThe type of product impacts shelf life.Work with a lab to test the product to determine how long an operation can safely hold it.



Food Safety It’s all about good food

handling practices. Buy the right product and

store it correctly. Maintain proper temperatures

in the processing area. Understand and monitor time

and temperature relationships. Personal hygiene means dressing for

food safety success.



Food SafetyIt’s all about the process. Know when you need to verify temperature

and record the results.Lab test the product to ensure you are on

the right path.Following these steps consistently can

make cook chill safer than cook serve.



How to Equip a Cook-Chill Operation: •Review current and future menus•Document volume•Analyze cooking methods and equipment for each menu item•Determine the chilling method



Volume and Product Drive the Process•Cook to a food-safe temperature.•Seal the storage containers air tight.•Hold product at or slightly above freezing.•Bring back to a food-safe serving temp.•Dispose of leftovers.



Space Considerations•Equipment may require less space than you think.•Know your health department regulations; they can impact placement.•Inventory planning can be a bigger issue than space allocation.



Managing Inventory•Develop a process for rotating product and record keeping.•Larger operations have flow racks.•You must date everything.



Educational Requirements•Chefs’ learning curve includes adjusting recipes and developing an HAACP plan.•Various training options out there.•Overall, not too much training is required and you can do a lot in a short period of time.



Key Points to ConsiderUnderstand the return on investment.You need to be all-in and think through the process.Fully integrate the process and understand the science behind it.


Questions from the Audience

Closing Thoughts

Paul Hysen’s:Become knowledgeable of the process and its limitations.Visit other cook-chill operations to see what works.

Closing Thoughts

Connie’s Advice:Network with others and learn from their experiences.Think about today’s menu and what you might add in the future and plan accordingly.

Closing Thoughts

Paul Mackesey’s Advice:Carefully select your staff.Invest the time and money to make sure equipment is well maintained and functions properly.

Thanks to Our Sponsors

20.20 Mobile Warmer

Processing Equipment• Steam-Jacketed Kettles• Tumble Chillers• Jet Cook Systems• Cook Quench Chill Systems• Sous Vide Systems• Recipe Management Software

Food Packaging & Accessories• Cook Chill Bags• Cook Tank Bags• Sous Vide Packaging• Box Liners• Ring Stands• Heat Sealers / Clippers

Experts in Cook Chill Packaging & Equipment

plascongroup.com | 888.584.4422



ThermalRite’s CypenVac™ Technology Honored with Kitchen Innovations® 2014 Award

presented by the National Restaurant Association, Restaurant Hotel-Motel Show®

The Secret’s in the Wall!ThermalRite’s CypenVac™ Technology , offered on its blast chillers and freezers, can reduce energy consumption by up to 43%!

Faster Cooling – Safer Eating!ThermalRite Blast Chillers can help comply with HACCP guidelines – cool cooked food faster than other units available (straight from oven to chiller) …from+194°F to +37°F in just 90 minutes!

Visit Thermalrite.com . Ask us for more information!

Future Webcast Ideas

We are listening:

Send your ideas for future webcasts to:

Joe [email protected]



Visit FE&S online at:www.fesmag.com

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