Cook-Chill Systems - Culinary Solutions

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The "Cook-Chill" method of cooking has been around for quite a while.  In America we typically think of it as "LEFTOVERS".  Nothing could be further from the truth. Cook-Chill offers the ability to pre-cook foods and suspend them in a refrigerated state for up to ten days. This give the operator control over time, labor, ingredients, quality, speed of service and much much more. The United States is thought of as one of the most advanced countires in the world yet this method of cooking is grossly under utilized in the USA.  Come see why cook chill is the advantage in commercial cooking that can change your life both inside and outside of the kitchen.

The "Sous Vide" method of cooking has also been around for many years.  Developed in France, Sous Vide created a whole new industry.  Sous Vide is also a method of cook-chill but allows you package the product in vacuum packed and sealed packaging that greatly enhances shelf life of the product. You've heard of "CRYOVAC"?

Follow this site to the world of cook-chill and a multitude of information on the products, processes and knowledge you need to plan your cook-chill operation!
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