Solving the Challenge of Inventory vs. Demand
The Cook Chill method of food preparation has revolutionized the way foodservice operators approach food production. It is a safe and economical alternative to traditional cook-to-serve methods, cost-effectively preserving and delivering the consistent taste and quality of freshly prepared food regardless of the quantity or location.
Cook Chill is a more efficient way of solving the age-old dilemma of
matching food production to demand. It enables the operator to have
a safe inventory of a variety of extended shelf life products that are
portion-controlled and can be reheated only when necessary.
The key elements of the Cook Chill procedure are:
- Bulk food preparation
- Packing and sealing the hot food in the appropriate Cook Chill bag
- Quickly cooling the product out of the danger zone
- Storing until needed (either refrigerated or frozen)
- Reheating and serving
PanSaver® Cook Chill products provide a full range of equipment and bags for small operators up to multi-unit commissary kitchens or large institutional foodservice facilities. Whether you need to economically start a Cook Chill process or fulfill the bagging needs of a large operation, we have all of the answers. And if you're not sure, just ask!
For your other packaging needs or sous vide applications, we carry a variety of durable, high clarity vacuum pouches. We carry sizes from 6"x8" to 14"x28" and are able to provide you with a custom size if necessary.
PanSaver® Cook Chill products help you increase menu options, lower labor cost, reduce product waste, improve quality and consistency, and reduce out-of-stock instances. Just consider the possibilities:
Cook Chill Products
PanSaver® Cook Chill products provide a full range of storage casings, filling pedestals and sealing tools to enable you to safely and cost-effectively implement an economical Cook Chill program in your facility. Once chilled,food quality remains fresh and taste consistent from the very first portion, to the last.
PanSaver® puncture resistant vacuum pouches provide barrier properties keeping menu items moist and tenderized to perfection. Nutrients & juices are sealed in the product and it will not dry out as with roasting and braising cooking methods.