cook chill

1. COOK-CHILL
CATERING SYSTEMS

2. COOK CHILL
It 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.

3. PRINCIPLES OF COOK CHILL
TRADITIONAL CATERING
PREPARATION COOKING HOLDING SERVICE
TRANSPORT

4. COOK – CHILL
SYSTEM
PREPARATION COOKING BLAST CHILLING
REGENERATION
SERVICE
CHILLED
TRANSPORT
CHILLED
STORAGE

5. CHILLING
The 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.

6. REGENERATION
If 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.

7. 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.

8. Relationship of C.P.U’s With
satellite kitchen
CENTRAL
PRODUCTION
UNIT
Food
production
central chilled
storage
SATELLITE KITCHENS
Chilled Storage Regeneration