Can the Cook-Chill Process Make Your Canadian Kitchen More Efficient?

Posted by W.D. Colledge on Oct 22, 2020 1:01:28 PM

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Let's start with the basics. What is the cook-chill process?

Cook-chill is a common cooking practice that combines two important elements and methods into a single, useful combination. It's pretty simple, really, and it allows Canadian commercial kitchens to be more flexible.

The technique first involves a full cooking process, which is followed up by rapid chilling and storage at fine-tuned, controlled temperatures. Essentially, you take a cooked product from either an oven or a kettle, depending on the product, and send it straight to either a blast chiller or a cold water bath to chill to 3°C before starting it.

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The next question is, why?

By cooking your products and then rapidly chilling them to a specific, cold state within HACCP guidelines, you increase the capacity to preserve freshness and quality while maintaining optimal sanitary conditions.

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This ultimately saves labor by allowing for better usage of staff and by allowing the cook-chill process to serve as a step in prep. By building up inventory of pre-cooked foods with extended shelf lives, less time is required during busy rushes, and food waste will fall. With cook-chill, the real question is not how much food can you cook, it's how much can you chill?

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What does the cook-chill process look like in a Canadian kitchen?

Cook-chill can take on a variety of forms using a whole range of cooking and cooling equipment.

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We’ll walk you through some of the basic considerations and direct you to the solution that makes the most sense for your goals and objectives. 

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Topics: cook-chill