How RMR can assist with your cook-chill production
We all love the taste and cooking pleasure of a home cooked meal, and have fond memories of a Sunday roast at mums. But our lives have changed and we are busier than ever so spending the afternoon cooking to create can be a luxury that not all of us can afford.
The supermarket shelves and advertisements are cramming down our throats prepared meals, frozen meals, ready to cook and chilled off-the-shelf promising an easier life and nutritious alternatives to home cooking.
So the game has somewhat changed for the better for food manufacturers, insofar as the options for innovation, food design, taste sensations and bringing back the simple favourite recipes of the past are capturing the hearts and food passions of consumers who can't get enough.
The Cook-Chill Process
The Cook-Chill process is the cooking and immediate chilling of food.
The Cook-Chill process has a major benefit in food production as it maintains food quality, maintains flavour and appearance, and preserves the nutritional value of the food. The Cook-Chill process involves the full cooking of food to exact temperature, interrupting the process of cooking and putting the food into a blast chiller, Cooling the product as quick as possible and then storage of up to 5 days (at controlled temperatures).
There are regulations to protect consumers regarding reducing the temperature of cooked food to chilled food (and cooked food to frozen food). The times for the temperature to reduce are critical to ensure harmful bacteria doesn't grow. The most efficient way to reduce the temperature quickly is to use a blast chiller (or blast freezer)
RMR Process can provide guidance on the safest food options and equipment required based on your volume of food. Generally, we prefer stainless steel best quality products aiding in power savings, and reducing consumption.
Importantly, the site must be designed with time in mind, so that food off the production line can get to the chiller in the quickest possible time.
The Cook-Chill process has a major benefit in food production as it maintains food quality, maintains flavour and appearance, and preserves the nutritional value of the food. The Cook-Chill process involves the full cooking of food to exact temperature, interrupting the process of cooking and putting the food into a blast chiller, Cooling the product as quick as possible and then storage of up to 5 days (at controlled temperatures).
There are regulations to protect consumers regarding reducing the temperature of cooked food to chilled food (and cooked food to frozen food). The times for the temperature to reduce are critical to ensure harmful bacteria doesn't grow. The most efficient way to reduce the temperature quickly is to use a blast chiller (or blast freezer)
RMR Process can provide guidance on the safest food options and equipment required based on your volume of food. Generally, we prefer stainless steel best quality products aiding in power savings, and reducing consumption.
Importantly, the site must be designed with time in mind, so that food off the production line can get to the chiller in the quickest possible time.
