The traditional kitchen set-up, also referred to as a hot-hot system, envisages COOKING and immediate DELIVERY of the dishes.
However, with the cook and chill system, the food is still prepared in a conventional manner but it then undergoes rapid chilling, up to 10°C in the centre of the food product within about 90 minutes after cooking, to then be stored and distributed.
"Composed of 3 parts, Firex cook and chill pasta and rice process responds to the rising requests of serving pasta in cold chain"
Restaurant chains, central kitchens, food industries, school food service… are some of our customers using Firex process line for pasta and rice.
The process has been designed to be really flexible thanks to its mobile chilling vats and the high standard quality of every item and the friendly technologies respect the Firex tradition in food processing equipment.
The product in hot water is cooked with salt in around 6 minutes.
After cooking time the basket lifts automatically to draining position.
Now the product is ready to be cooled down.
The chilling vat can be connected to net or refrigerated water.
The cooling time is around 3-4 minutes and the final product temperature is 3°C higher than water temperature.
During cooling time a pumping system moves the pasta in order to get the best result.
Now the product is ready for step 3.
The chilled product can be moved with our serving trolley and portioned in GN containers or in bowls for frozen ready meals.
After that it must be stored in cold room and regenerated upon request.
Available in gas, electric or steam heating version, our cook&chill lines are suitable from 500 to 1800 portions per hours and designed to suit multiple needs of medium and large scale catering and food production.
Streamlining of work processes: The process of food production no longer depends on meal times, therefore it can be spread evenly throughout the day and week, avoiding busy and quiet periods typically connected with these times.
The processing can also be done according to type of dish, by planning to cook similar products on the same day that results in maximising the productivity of each machine.
Efficient usage of raw materials: reduced raw material wastage, optimisation of supplies and stock, and production of semi-finished products.
Optimal usage of equipment: it is possible to make the best use of the equipment available thanks to fewer cooking cycles.
Less nutritional values lost: food products produced with the cook and chill system have greater nutritional and organoleptic qualities than those produced with the hot-hot system.
Food safety of the product: bacterial growth at temperatures between +10°C and +65°C is reduced to a minimum due to the rapid temperature drop.
It extends product life without the addition of preservatives.