Integrated cook-chill systems could prove to be the future of large-scale foodservice operations as the industry begins to reopen, suggests manufacturer Alto-Shaam.
The company’s corporate executive chef, Rocky Rockwell, has claimed that demand for the technology is increasing in the wake of the coronavirus pandemic.
According to the chef, universities, colleges, military establishments and companies are showing great interest in cook-chill systems in a bid to simplify the return to operation.
“Chefs strive for speed, consistency and quality while serving food in high volumes,” Rockwell explained. “Preparing this massive quantity of food consistently in a short amount of time can be an expensive, labor-intensive task, even more so now with the restrictions and social distancing measures introduced in the wake of COVID-19.
“So what if a foodservice operation could guarantee the highest food quality and consistency while increasing speed of service and using less labor? We believe this is possible through a plated cook-chill system.”
The system enables chefs to cook the food in bulk and then quickly chill the food to retain freshness. Plates can then be prepared for service, the food reheated and then placed in a holding cabinet.
“The process provides cost savings for labor, food and time,” Rockwell concluded. “Because food is cooked and plated up in advance, extra time and labor are not required to prepare all of the plates the day of.”