The Guide to Cook-Chill brought to you by Williams Refrigeration and Eloma is now available to download.

Cook-Chill principle is a simple, controlled system of advanced food preparation designed to provide more flexibility and ensure food safety in foodservice.

The technique involves the preparation and cooking of food, followed by rapid chilling and storage at controlled temperatures (for up to five days). When required, the food (if to be served hot) must be regenerated before service. The production system itself is simple to operate if well managed, and completely safe provided the HACCP Guidelines/EU Legislation on temperature / time controls are followed.

Cook-Chill / Cook-Freeze Systems not only ensure food safety but have the added benefit of not reducing food quality, nutritional value, flavour or appearance. Installing a Cook-Chill / Freeze System also offers the caterer added flexibility and management control - and of course profitability.

The new Guide to Cook-Chill provides information on every aspect of the Cook-Chill process, to view and download your own version of the guide:

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