About Cook-Chill - "a process of preparation"

Key Aspects of the Nutrifare Systems

1. About Cook-Chill - "a process of pre-preparation"
2. The Nutrifare Cook-Chill Central Production Unit
3. Nutrifare's 15years of Commercial Cook-Chill Experience
4. The Nutrifare System
5. Your Food Service / Catering Manager is essential to effective management of the system
6. Menu Management and Ordering Systems
7. Food Handling and Portion Control
8. The Nutrifare Simplicity

 

 

Today cook-chill technology is used the world over for the pre-preparation of ready to heat and eat foods

Briefly, this technology is employed within food service to centralise production in a central production facility, and deliver prepared foods to outlying service kitchens, whom add additional value and direct services for the end consumer.

 

 

Unlike general food service, food is prepared in a more controlled way, so as to enhance quality control and control costs via effective recipe formulation. Recipes are locked into an advanced computer system and linked to your menu schedule. All that needs known is how many portions of the food item is required for the CPU (Central Processing Unit) to produce for your needs.

All meals are prepared with the freshest quality ingredients, cooked to perfection, then rapidly chilled and held at below 3°C. Meals are maintained at this temperature and stored in bulk trays, which are placed in specially designed transport modules for direct transportation to your cool room via our refrigerated vehicles.

Recipes are developed for your specific application in conjunction with your menu planners and portion sizes set for your end consumer audience.

Nutrifare deliver the produced food to your venue ahead of service time so as to allow the consumer facing food service workers to deliver consistent quality within a controlled cost performance environment.

Food Service Kitchens receive the direct benefits of cook-chill technology vs full working kitchens in several key areas e.g

  • Increase in menu planning controls
  • Increase in receipe control
  • Reduction in wastage
  • Improvement in portion control
  • Reduction in food preparation time
  • Reduction in capital required for cooking equipment
  • Less floor space required for food service kitchens
  • Less power consumption
  • Improvement in food safety
  • Lower staff expenses