Food preparation in a commercial kitchen can be time-consuming and very stressful if you juggle it with several other key duties. The pressure is always on to produce high-quality dishes and this means preparing ingredients, sauces, dressings, gravies and marinades in the freshest way possible.
Fortunately, food prep has become considerably easier with the use of various cook chill systems which can involve a combi oven, pressure steamers and blast chillers. If you’re looking for a way to streamline and enhance the food processes in your kitchen, it may be time to give this method a try. Not sure what it entails? Keep reading to learn more.
What is the Cook and Chill Process?
The cook and chill system is a popular food prep technique that is used to cook food in bulk and then rapidly chill it to be reheated later if necessary. In this process, food is cooked fully and not frozen as in some other prep techniques.
Typically, this is an effective prep method for the following dishes:
- Soups
- Stews
- Casseroles
- Pasta dishes
- Gravies
- Sauces
Equipment used varies, but the most common include pressure steamers and combi ovens for cooking. Blas chillers are then used to cool the food without freezing it. That means there’s no freezer burn or soggy food when it’s thawed. Effective storage means that you can prepare certain dishes days in advance.
A Top Solution for Busy Kitchens
Whether you run a busy restaurant or a kitchen in a care home, school, or hospital, you will definitely benefit from the cook-and-chill process. Here are a few reasons why.
1. Improves Efficiency
If there’s one thing every kitchen manager wishes they had more of, (other than customers) it’s processes that are as efficient as possible. The cook-and-chill process enables chefs and other kitchen staff to prepare menus in advance.
Food can be prepared during the less busy hours of the day and stored for use later. You can effectively increase productivity and save time. Having streamlined and less time-consuming processes means that you will also be able to use your appliances and staff more effectively.
2. Extends Food’s Shelf Life
Without the right equipment, it can be challenging to keep food fresh for longer than a few hours. Fluctuating temperatures in a busy kitchen will often spoil food faster than normal if left on a counter.
Freezing creates ice crystals on the food and makes it mushy or flavourless when it’s defrosted. Simple cooling will see bacteria on the food in no time. It’s with this in mind that blast chillers play a significant role in the cook-and-chill process. The rapid cooling process extends the shelf life of just about any product. Food that can stay on the chiller shelf longer means there’s no need to do the food preparation minutes before serving.
3. Reduces Food Wastage
Maintaining food quality should be a priority in any kitchen. Food that has spoiled has to be thrown out which is a huge waste of profits. Being able to cook produce and other perishable products in advance ensures that food is prepared when it’s fresh.
Rapid cooling ensures that you can use it when you need it. The cook-and-chill method also ensures that food is always safe to eat since it prevents the growth of pathogens and bacteria. You then have peace of mind that your food is always safe to eat without the risk of foodborne illnesses.
4. Allows for Better Productivity
It’s no secret that commercial kitchens can be very stressful, especially during peak hours when everyone is rushing around to get everything done. The goal is always to put out the best possible food service without compromising food quality.
Investing in equipment and processes that streamline as many processes as possible with ensure that your staff have more flexibility in food preparation and cooking. Not only will your staff be less stressed, but there can be more effective planning. This ensures that no one is working under excessive pressure. Food preparation can be done at a steadier pace during off-peak hours which will ultimately increase productivity.
Final Thoughts
The cook-and-chill process is an excellent way to save money and time, and at the same time increase the shelf life of your food products. All it takes is an investment in cooking equipment such as pressure steamers or combi ovens and blast chillers for cooling.
Your staff will have more control over the amount of time they spend on food prep. Advanced preparation and paid cooling also ensure that food is kept fresher for longer, instantly reducing the risk of wastage. Putting out the best food possible will keep your customers coming back for more, and that’s the goal, isn’t it?
