Cooking and rapid cooling in one unit

The Cook & Chill system is a specialized food processing machine designed for controlled cooking or blanching and immediate cooling of food products in a single unit. The cooking kettle combines efficient heating and rapid cooling, ensuring that food products retain their desired shape, texture, color and taste, as well as extending their shelf life in accordance with food safety requirements.

How it works

  • Cooking stage – the product is loaded into the basket of the heating section, where the product is thermally processed with uniform heating and hydrodynamic mixing for better heat transfer.
  • Cooling stage – After the cooking process is complete, the baskets are automatically lifted, and the product is transferred from the heating section to the cooling section with cold water, which rapidly lowers its temperature.

This process is particularly useful for processing foods that require immediate cooling after cooking, preventing deterioration in the shape, texture or color of the product, as opposed to slow cooling methods that can overcook the product and cause it to lose its texture.

It can also be used for blanching, a process where food is briefly boiled and then rapidly cooled to halt enzyme activity. This works especially well in a Cook & Chill system, as the quick transition from hot to cold helps preserve the product’s natural characteristics and prepares it for further processing stages.

Why Rapid Cooling Matters

Rapid cooling of food is important for maintaining high food safety standards. If food remains in the open and cools within the temperature range of 5°C to 60°C for too long, there is a high risk of contamination by pathogens that multiply rapidly in the product. The Cook & Chill system minimizes this risk, making it an indispensable tool for large-scale food preparation and storage.

Maintaining consistent quality levels is especially important in mass food production, where small variations in cooking times or cooling methods can lead to inconsistencies in texture and flavor. The Cook & Chill cooker ensures that each batch is processed under identical conditions, preventing uneven cooking, texture changes, color changes or unwanted thickening. This is especially important for in-flight catering and food service applications where a standardized, high-quality product is essential.

It is used to cook the following products:

  • Rice, pasta, cereals, legumes - stops the cooking process, which can lead to excessive softening of the product, loss of its shape and texture.
  • Vegetables - allows you to preserve the color, texture and flavor.

Who uses the Cook & Chill system?

This system is widely used in the production of ready meals, in industrial kitchens and food processing plants where large batches of products need to be cooked, cooled and stored efficiently. It is especially valuable for catering enterprises, professional kitchens, school and hospital catering services.