DC Norris' cook-chill system:

An industry benchmark for food safety, pasteurisation, extended shelf life, and production efficiency

Innovative solutions for food preservation

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.

The cook chill process follows a logical, fully documented production cycle:

Cooking: using one of our industrial steam jacketed kettles.

Packaging: DCN pump fill station transfers food from the kettle.

Chill: bags are conveyed into a DCN tumble chiller and rapidly chilled.

Refrigerated storage: sealed bags can be stored for up to 45 days.

Heating and serving: bags can be transported to outlets such as restaurants, ready to be reheated and served, or emptied into a depositor and portioned into packaging such as ready meal trays.

Benefits of using cook chill systems include:

Savings of 5-10% from increased meat yields, control of ingredient inventory, and the use of standard recipes, which help reduce food waste.

The system allows manufacturers to build up a stock of quality food for future use while ensuring consistent product quality.

Both large and small particulates can be processed without damage.

Products are packaged at pasteurisation temperatures.

The cook chill system ensures there is no direct human or utensil contact during the cooking or packaging process.

Production can be centralised for operations where food is distributed to off-site locations.