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SYSTEME CUISSON REFROIDISSEMENT [1 record]

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Record 1 1987-01-14

English

Subject field(s)
  • Commercial Practice (Restaurants)
  • Culinary Techniques
CONT

The Cook-Chill system uses perfected refrigeration technology in the design of a mechanical blast chiller. After cooking, food is panned in 20 X 12 X 2 1/2 [inch] stainless steel or aluminum steam table pans, to a depth of 2 [inches] (20-25 servings per pan). Within 30 minutes it is placed in the blast chiller at an entry temperature of 65 ° C, where low-temperature air passes over the food product at a high-velocity speed of 800 [feet] per minute, to reduce the temperature to 3 ° C, in approximately 90 minutes or less.

French

Domaine(s)
  • Exploitation commerciale (Restauration)
  • Techniques culinaires

Spanish

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