Cook and chill
With the aim of providing a meal that is safe in terms of hygiene and health, of good quality, with a wide range of different diets, the Serenissima Group adopts a refrigerated meal production system, called Cook and Chill. It has been used for several years in both public and hospital catering in the USA, Canada, France, Germany and the UK.
The cook&chill method involves an advanced technique for preparing, conserving and distributing the food. With respect to the “traditional” technique (fresh-hot service), C&C has the advantage of reducing the microbiological risk to a minimum, enabling them to increase the quality-quantity proposal of the diets.
The C&C is organised according to a modular system, dividing the production and conservation phases from the distribution through to the eating phases. This guarantees better preparation in terms of nutritional, sensorial, microbiological and organisational requirements.This technique means that very strict parameters given in the guidelines must be respected.
The first, fundamental condition is that the raw materials must be excellent quality.The raw materials must be stored and the meals prepared in hygienically suitable surroundings, with the correct temperatures and management, depending on the type of product, the processing time, the waiting time. After cooking the dishes, they are placed in the special “chillers” so that they are reduced to a temperature between 0° and 3° within 90 minutes.The finished products are stored in constantly controlled cold cells. The meals leave the cooking and storage centre accompanied by a transport and delivery document, packaged in customised trays or multi-portion containers, which are placed on special trolleys, heated to the eating temperature and delivered to the patients in the wards.
An innovative technique that the Serenissima Group is able to manage directly, thanks to their efficient organisation and their cutting edge cooking centres.
The cook&chill method involves an advanced technique for preparing, conserving and distributing the food. With respect to the “traditional” technique (fresh-hot service), C&C has the advantage of reducing the microbiological risk to a minimum, enabling them to increase the quality-quantity proposal of the diets.
The C&C is organised according to a modular system, dividing the production and conservation phases from the distribution through to the eating phases. This guarantees better preparation in terms of nutritional, sensorial, microbiological and organisational requirements.This technique means that very strict parameters given in the guidelines must be respected.
The first, fundamental condition is that the raw materials must be excellent quality.The raw materials must be stored and the meals prepared in hygienically suitable surroundings, with the correct temperatures and management, depending on the type of product, the processing time, the waiting time. After cooking the dishes, they are placed in the special “chillers” so that they are reduced to a temperature between 0° and 3° within 90 minutes.The finished products are stored in constantly controlled cold cells. The meals leave the cooking and storage centre accompanied by a transport and delivery document, packaged in customised trays or multi-portion containers, which are placed on special trolleys, heated to the eating temperature and delivered to the patients in the wards.
An innovative technique that the Serenissima Group is able to manage directly, thanks to their efficient organisation and their cutting edge cooking centres.
