About Cook-Chill - "a process of preparation"
Key Aspects of the Nutrifare Systems
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