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Advantages of Cook-Chill
The Perfect•Temp meal delivery system is based upon cook-chill technology, which
allows food to be prepared in advance of service, rapidly chilled, and held in chilled
inventory (food bank). Patient meals are plated chilled and held under refrigeration. Just
prior to service, foods to be served hot are rethermalized.
Advantages
:
1. Rapid chilling and chilled storage techniques simplify handling to such an extent that
fluctuations in daily workloads can be virtually eliminated.
2. Since all meals are prepared in advance, production can be scheduled to make the best
use of equipment, space and staff. “Cook to order” is eliminated.
3. Chilled food’s nutritional value, appearance and texture is better than that of food
produced conventionally and held hot for long periods prior to service; and compared to
frozen food, chilled food suffers only minimal storage effects.
4. Food can be purchased in bulk, resulting in lower food costs.
5. Waste decreases due to flexible stock control, recipe standardization, increased menu
variety, and greater ability to respond to population fluctuations.
6. Staff working conditions are improved due to less peak mealtime tension. Daily tasks
proceed at a more even pace and the staff can focus on the quality and appetizing
appearance of food presented.
7. Labor costs are reduced. The success of cook-chill relies on the improved use of both
skilled and unskilled labor. By concentrating food production, meal assembly, and meal
delivery into self-sufficient, central units, each unit can operate at maximum efficiency.
Production can occur on a five-day schedule, and meal assembly for breakfast, lunch and
dinner can be done during a single, eight-hour shift. All of this means reduced labor
costs.
8. Consolidation of production and assembly for several patient units into a single operation
can further enhance the benefits of cook-chill.
9. Savings also can be achieved in costs associated with space.
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