Cook Chill System Plan C

Offering Cook Chill System Plan C to our clients, which are highly applauded amidst the clients for their following features:

Basic Principles of Cook Chill: : Cleveland Range Cook Chill is described as an Move forward Food Production System where food is cooked in Kettles, quickly pumped into bags and rapidly chilled in an ice water bath to 40 degrees or less in an average of 45 minutes to meet the USDA Guidelines. Additionally, meats that are vacuum packaged and cooked through the Cook Tank Method meet the USDA Guidelines of chilling in less than 6 hours. Bagged menu items can be easily transported and heated in the bags or re-portioned into serving containers for sale or tray rethermalization.
Kettle Production: : Typically a food service facility has a menu where 40 to 60% of the menu items can be cooked in steam kettles. Using a mixing kettle boosts cooking time and reduces labor while maintaining the high quality of the kettle items such as soups, sauces, stews, casseroles, pie fillings, salad dressings and many more items.