Cook Chill Systems

DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency

WHAT IS COOK CHILL?

Cook Chill Systems are an economical method for large volume food production, allowing food manufacturers to prepare substantial quantities of food in advance at a Centralised Production Facility. This prepared food can then be transported to various outlets, such as restaurants and supermarkets, to be sold or served. With the ability to extend the shelf life of products up to 45 days, Cook Chill Systems ensure food safety and quality, making them an efficient and cost-effective solution for the food industry.

Guarantee Food Safety & Product Integrity

THE COOK CHILL PROCESS

Cook Chill follows a logical fully documented production cycle:

1. Cooking: Using one of our Industrial Steam Jacketed Kettles.
2. Fill: DCN Pump Fill Station transfers food from the Kettle into Cook Chill bags.
3. Chill: Bags are conveyed into a Tumble Chiller or Belt Chiller and rapidly chilled.
4. Refrigerated Storage: Sealed bags can be stored for up to 45 days.
5. Heating & Serving: Bags can be transported to outlets such as restaurants ready to be re-heated and served.  Alternatively, bags can be emptied into a depositor and portioned into packaging such as ready meal trays.