Refrigerated storage systems

There are three common refrigerated storage systems: Cook-chill Cook-freeze Vacuum-cooking

Why are these systems important and necessary? These systems are necessary in every kitchen and in every sector of the food market, because they help to comply with with safety regulations and meet all HACCP requirements.

What are these systems based on? These systems are based on: high technology equipment processes that control temperature

What are the benefits of these systems? These systems bring many benefits: Save time and labour Avoid kitchen waste Avoid stress More productivity

Why do they bring such benefits? Because thanks to these systems it is possible to: Control microbiological growth Avoid deterioration of food quality and nutritional value Buy food when prices are low  Prepare food in advance and use time more efficiently

Cook-Chill vs Cook-Freeze Cook-chill and cook-freeze are refrigerated storage systems. Their aim is to prolong the storage life of food and ensure food safety by preventing multiplication of micro-organisms. Meaning Cook-Chill to chill means to cool food above freezing point, at a temperature of 0°C / +3°C. Cook-Freeze to freeze means to cool food below freezing point, at a temperature of -18°C / -22°C

How long can we chill / freeze food? Cook-chill Cook-freeze Food can be chilled only for a few days and not longer than 5 days. Food does not need to be thawed/defrosted. Food can be frozen for months. Food needs thawing / defrosting. What are the main risks? Food must be chilled or frozen as rapidly as possible to avoid contamination and temperatures must be kept constant to prevent hazards.

Advantages of cook-chill Cook-freeze No need of thawing time, the regeneration process is simple Capacity storage is small and storage costs are cheaper. Food needs to thawed, the regeneration process is more complex Capacity storage is usually big and often more expensive

Advantages of cook-freeze Cook-chill Menus can be planned in advance Deliveries can be less frequent Purchases are less dependent on market prices Food must be used within 5 days Products must all be fresh Purchases depend on market prices

The steps of the Cook-Chill system First of all, food is cooked Secondly, food is portioned, put in containers, sealed and labelled Then, food is chilled in blast chillers at 0/+3°C within 30 minutes after cooking After that, food is stored, distributed or displayed at 0/+3°C for a few days Next, food is regenerated at 70°C in steam or convection ovens before consumption Finally, food is served. Unconsumed food is discarded.

The steps of the Cook-Freeze system First of all, food is cooked Secondly, food is portioned, put in containers, sealed and labelled Then, food is frozen in blast freezers at -18 /-20 °C within 90 minutes after cooking After that, food is stored or distributed at 0/+3°C for months Afterwards, food is defrosted in rapid thawing cabinets that bring temperature from -18 °C to +3 °C in 4 hours Next, food is regenerated at 70°C in steam or convection ovens before consumption Finally, food is served. Unconsumed food is discarded.

Vacuum cooking Main aims Vacuum cooking means to cook food in a vacuum sealed, airtight plastic bag. Main aims This kind of preservation process prolongs the storage life of food, prevents oxidation and cross-contamination and preserves the food flavour and nutritional values.

First of all, food is vacuum sealed in airtight plastic bags The steps of Vacuum-Cooking First of all, food is vacuum sealed in airtight plastic bags Secondly, food is cooked in steam or hot water at low temperatures for about 24 hours. Then, food is chilled at 3°C in ice cold water or in blast chillers and stored at 3 °C. Next, food is regenerated in boiling water or in steam combination ovens.