First Manual PanSaver^® Cook & Chill System in Oceania!

- Easy as 1 - 2 - 3 -
1. Fill	2. Clip	3. Chill

Solving the Challenge of Preparation vs. Demand.

The Cook & Chill method of food preparation has revolutionized the way food service approaches food production. It is a safe and economical alternative to traditional cook-to-serve methods, cost-effectively preserving and delivering the taste and quality of freshly prepared food that satisfies diners.

Cook & Chill is a more efficient way of solving the age-old dilemma of matching food production to demand. It enables you to create a “food bank” of a variety of food products that are removed and reheated as needed.

The key to a food bank is to rapidly chill cooked food through the “Danger Zone,” from 60°C to 5°C. The “Danger Zone” is the temperature range in which bacteria grows and multiplies. This rapid chilling is usually done in an ice water bath or by blast chiller. Once chilled, the products can be safely refrigerated for up to 28 days.

Avoid the Temperature Danger Zone! (click to view)

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.

PanSaver® Cook & Chill Products help you store and serve a wide variety of popular menu entrees, side dishes and desserts, in addition to many essential product components and sauces. Just consider the possibilities:

PanSaver^® Cook & Chill Brochure (click to view)