1. Refrigerated storage systems

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

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

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

5. 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

6. 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

7. 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.

8. Advantages of cook-chill
Cook-freeze
No need of thawing time, the regeneration process is simple
Food needs to be thawed, the regeneration process is more complex
Advantages of cook-freeze
Menus can be planned in advance
Deliveries can be less frequent
Food must be used within 5 days
Products must be fresh

9. 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.

10. 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 /-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.

11. 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.

12. 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.