Solving the Challenge of Preparation vs. Demand
The Cook Chill method of food preparation has revolutionized the way food service approaches food production. It is a safe and economical alternative to traditional cook-to-serve methods, cost-effectively preserving and delivering the taste and quality of freshly prepared food that satisfies diners.
Cook Chill is a more efficient way of solving the age-old dilemma of matching food production to demand. It enables you to create a food bank of a variety of food products that are removed and reheated as needed.
The key to a food bank is to rapidly chill cooked food through the Danger Zone, from 135°F to 41°F. The Danger Zone is the temperature range in which bacteria grows and multiplies. This rapid chilling is usually done in an ice water bath or by blast chiller. Once chilled, the products can be safely refrigerated for up to 28 days.
PanSaver® Cook Chill products provide a full range of storage casings, filling pedestals and sealing tools to enable you to safely and cost-effectively implement an economical Cook Chill program in your facility.
In addition, we offer boilable, 4 mil vacuum pouches which can be used for a variety of storage needs as well as the sous vide cooking method.
PanSaver® Cook Chill Products help you store and serve a wide variety of popular menu entrees, side dishes and desserts, in addition to many essential product components and sauces. Just consider the possibilities:
Cook Chill Product Line
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