2. characterized by a complete kitchen and dining set-up. Also
called “traditional”. Production, distribution and preparation
are finished on the same area.
CONVENTIONAL (TRADITIONAL)
SYSTEM
3. Make-to-stock. The production kitchen makes a sufficient
amount of products as buffer stock which as held on a heated
display unit like this:
4. Assemble to order – production area makes sufficient amount
of partially finished dishes and once the order is received the
production area simply combines the pre-pared ingredients to
come up with a product.
5. Make-to-order - in here usually there would be a set mise-en-
place and then items would be prepared and cooked when the
order is made.
6. Characterized by the use of the use of a central production
area or kitchen.
CENTRALIZED SYSTEM
7. This system involves the production of large batches of food
products which are then either quickly chilled or frozen until
service time.
a major advance in prepared foods technology that ensures
consistent quality in every batch, at every location, while
reducing 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 AND CHILL OR FREEZE
SYSTEM
8. The 7 Cook-chill Process
1. Food Preparation - Food is prepared on site or at a central
under highest quality control standards and cooked in volume.
2. Bag Fill - Upon reaching the exact degree of doneness, and
while still above pasteurization temperature, food is filled
directly into a Plascon Food Solutions Cook Chill bag to ensure
strict sanitation.
3. Bag Seal - The Cook Chill bag is then securely closed with a
heat seal system or clip closure.
9. 4. Ice Bath - The sealed bag is immediately placed in iced water
to arrest the cooking process and reduce the food's core
temperature to 40 degrees.
5. Store - Food is stored refrigerated or frozen until ready to
serve.
6. Retherm - At the serving location, product can be reheated in
several ways. The bag can be placed in a steamer, or simply
immersed in hot water. An additional option for the retherming
process is opening the bag and pouring the contents into a
kettle or serving pan to reheat the product.
7. Finished Product - Aroma, taste, texture...the final
presentation delivers quality “fresh-cooked” goodness.
10. it buys it’s products pre-prepared and only needs re-heating
and assembly before it is served so it requires very minimal
production facilities.
ASSEMBLE AND SERVE SYSTEM
