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Perfect-Temp® Cook-Chill Retherm System
With cook-chill rethermalization technology, food is prepared in advance of service, rapidly chilled and held in refrigerated inventory. In utilizing the Perfect-Temp® cook-chill system, patient meals are plated, chilled and held under refrigeration where, prior to service, rethermalization of the "hot" food items takes place. Cold food temperatures are not affected by the warming process.
State-of-the-art electronic controllers allow for easy programming of cook-chill meal cycles.
Energy efficient heating pads are positioned under each section to be thermalized. The heating process does not affect cold food temperatures on the tray.
Features:
- Rapid chilling and cold storage techniques simplify handling so that scheduling of daily workloads can be simpler and more efficient. Foodcosts are easier to manage, due to the extended storage time.
- Since all meals are prepared in advance, production can be scheduled for the best use of equipment, space and staff. There is no more cook to order.
- The nutritional value, appearance and texture of the food is better than food held hot for long periods of time prior to service.
- Daily food waste is reduced due to flexibility in stock control, recipe standardization and increased menu variety.
- Labor costs are reduced. Cook/chill enables more efficient use of both skilled and unskilled labor. Production can be planned on a five-day schedule and meal assembly for breakfast, lunch and dinner can occur within a single eight-hour shift.
