Guide to Cook-Chill Easy

What is cook chill

Cook-Chill is a simple, controlled system
of advanced food preparation designed
to provide more flexibility in foodservice.
The technique involves the full cooking
of food, followed by rapid chilling and
storage at controlled temperatures, for up
to five days.

When needed for service, the food must
be rethermalized through the use of a
Blast Chiller. The production system itself
is simple to operate if well managed, and
minimizes the risk of food spoilage or
contamination.

Cook-Chill Systems have the added
benefit of retaining food quality,
nutritional value, flavor, and appearance.
Using a Cook- Chill System also offers
the foodservice operator added flexibility
and management and, of course,
profitability!

Who uses Cook-Chill
Systems?

Thousands of establishments throughout
the whole spectrum of the foodservice
industry use Cook-Chill Systems.
Anyone who has ever eaten at a top
restaurant or hotel, at a banquet or
reception, or on an airplane or ship is
likely to have eaten a Cook-Chill meal.
Cook-Chill Systems are also used by
many institutional operators such as
hospitals and universities.


Will my business benefit from
Cook-Chill?

While Cook-Chill is completely
associated with institutional service, no
foodservice operation is too small to use
a Cook-Chill System.
If your business serves hot meals and is
one of the following, then you will most
certainly benefit:
• Hotel
• Restaurant
• B&B
• Fast food restaurant
• Caterer
• Bakery Meals on wheels
• Airline Kitchen
• Hospital
• University
• Military kitchen
• Government


For large and small establishments, the
principles and advantages of the system
are the same. The only difference is that
small to medium-sized operations do not
have to invest in equipment designed to
deal with large volume.

For the simplest Cook-Chill System,
all that is required in addition to the
cooking equipment you already have is
a Blast Chiller, a suitable storage area
such as a refrigerator (at 38°F) and an
understanding of the guidelines to Cook-
Chill Systems.

Why do foodservice use Blast
Chillers/Blast Freezers?

The principle feature of Blast Chillers
is that they are capable of rapidly
reducing the temperature of hot foods
(+160°F) to low, safe temperatures
(+38°F). Therefore, they make it easier
for operators to comply with Food Safety
regulations. In fact, many caterers are
using them solely for that purpose, and
in doing so are performing a very simple
Cook-Chill operation. Nevertheless,
only using a Blast Chiller to cool cooked
food rapidly for immediate or same
day service, is not making the most of
the equipment. Williams Blast Chillers
can also be used as short term storage
cabinets.

Avoid the risks of food
poisoning – control bacteria
growth

The very young and elderly are most
at risk from food poisoning, however,
everyone can be affected. Litigation
and prosecution are on the rise, so you
can’t afford to take chances. Bacteria
can divide in two every 20 minutes and
in 12 hours one bacterium multiplies to
become almost 69 billion. With a proper
Cook-Chill System and Williams Blast
Chillers, you can take the risk out of your
operation.