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Cook-Chill Equipment Applications and Best Practices

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Information about Cook-Chill Equipment Applications and Best Practices
Education

Published on March 5, 2014

Author: FESMagazine

Source: slideshare.net

Description

Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.

FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
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Cook-Chill Applications and 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 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. ©2014 Foodservice Equipment & Supplies

Meet Our Panelists Connie Dickson Principal Robert Rippe & Associates ©2014 Foodservice Equipment & Supplies

Meet Our Panelists Paul Hysen Principal Hysen Associates ©2014 Foodservice Equipment & Supplies

Meet Our Panelists Paul Mackesey Principal Mackesey and Associates ©2014 Foodservice Equipment & Supplies

Thanks to Our Sponsors To access the archive of the webcast go here: www.fesmag.com/cookchill

20.20 Mobile Warmer

Experts in Cook Chill Packaging & Equipment 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 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!

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 ©2014 Foodservice Equipment & Supplies

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. ©2014 Foodservice Equipment & Supplies

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 ©2014 Foodservice Equipment & Supplies

Advantages of Cook Chill More reasons to use cook chill:  Efficiency in production  Cost reduction  Address storage and space issues  Deal with peak traffic periods better ©2014 Foodservice Equipment & Supplies

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 requirements  Meet government nutritional requirements  Works well with components operators may use frequently ©2014 Foodservice Equipment & Supplies

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 ©2014 Foodservice Equipment & Supplies

Cook-Chill Considerations 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. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process Holding Product How 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) ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process Holding Product The type of product impacts shelf life. Work with a lab to test the product to determine how long an operation can safely hold it. ©2014 Foodservice Equipment & Supplies

Cook-Chill Considerations 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. ©2014 Foodservice Equipment & Supplies

Cook-Chill Considerations Food Safety  It’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. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process 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 ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process 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. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process 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. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process Managing Inventory •Develop a process for rotating product and record keeping. •Larger operations have flow racks. •You must date everything. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process 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. ©2014 Foodservice Equipment & Supplies

The Cook-Chill Process Key Points to Consider Understand 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 ©2014 Foodservice Equipment & Supplies

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

Experts in Cook Chill Packaging & Equipment 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 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 Carbonara joe@zoombagroup.com ©2012 Foodservice Equipment & Supplies

Keep in Touch Visit FE&S online at: www.fesmag.com Follow us on Twitter: @FESmagazine, @FES_Editor ©2012 Foodservice Equipment & Supplies

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