Professional Documents
Culture Documents
Guide to Cook-Chill
Easy as 1-2-3
www.williams-refrigeration.co.uk
INTRODUCTION
Advances in technology means that We continually invest in product Health Cook-Chill/Freeze Guidelines.
catering establishments of all sizes design and development to bring
The purpose of this guide is to
and types can now benefit from you the highest quality engineering
explore some of the many myths
using Cook-Chill systems. performance and reliability.
that surround the Cook-Chill system,
Williams Refrigeration, the market Using the latest control systems while at the same time providing an
leader in refrigeration technology, is and technology, Williams range of accurate description of its operation
leading the way, producing compact, Blast Chillers, Chiller Freezers and and the benefits it can bring to your
yet sophisticated equipment that Freezers are all driven by our unique business.
suits your needs and your pocket, Simple to Use 1-2-3 Control Panel
As you will see in the following
with simple to use controls. featuring the 3-step operation that
pages, Cook-Chill systems can
all staff will find easy to operate
In the past, only large catering save you time, money and also
within only a few moments of basic
operations were able to take help increase your turnover and
induction. In fact, many users need
advantage of Cook-Chill systems profitability. What’s more, your
no induction at all – it’s that Easy!
which, because of their size, were Environmental Health Officer will be
often thought to be very complicated. In a fast moving world with happy, letting you get on with your
In fact, the system is quite simple increasing caution over food hygiene business.
and uses much of the equipment you you can be assured that in Williams
We hope that you find this guide
will already have in your kitchen. you have quality, performance,
useful and informative.
accuracy and reliability for your
At Williams we lead the way in
product and business. The range
manufacturing and marketing Blast
of Williams Blast Chillers, Chiller
Chilling and Freezing systems
Freezers and Freezers will help you
worldwide.
to show due diligence and comply
From the smallest caterer to the fully with UK and International Food
largest production unit, whether on Safety Regulations and Hygiene
land or at sea, Williams provides the Guidelines such as the Food Safety
innovation and flexibility to answer Act and Food Hygiene Regulations
your needs. – HACCP (Hazard Analysis Critical
Control Point) and the Department of
www.williams-refrigeration.co.uk
www.williams-refrigeration.co.uk
COOK-CHILL EXPLAINED...
What is Cook-Chill Who uses Cook-Chill Will my business benefit
Cook-Chill is a simple, controlled Systems? from Cook-Chill?
system of advanced food preparation
Thousands of establishments While Cook-Chill is commonly
designed to provide more flexibility in
throughout the whole spectrum of associated with institutional catering,
foodservice. The technique involves
the Catering Industry use Cook-Chill no catering operation is too small to
the full cooking of food, followed
systems. adopt a Cook-Chill system. If your
by rapid chilling and storage at
business is serving hot meals and
controlled temperatures (for up to Anyone who has eaten at a top
is one of the following, then you will
five days). When required, the food restaurant or hotel, at a banquet or
almost certainly benefit:
must be regenerated before service. reception, or on an aeroplane or ship is
The production system itself is likely to have eaten a Cook-Chill meal. • Hotel
simple to operate if well managed, Cook-Chill systems are also used by • Pub
and completely safe provided the many institutional caterers such as • Restaurant
Department of Health Guidelines on hospitals, universities and in much of • B&B
temperature/time controls are followed. Armed Forces catering. The largest • Fast food restaurant
Cook-Chill user is the housewife • Care home
Cook-Chill Systems have the
buying a wide selection of chilled • Contract caterer
added benefit of maintaining food
ready meals to take home from the • Bakery
quality, nutritional value, flavour and
supermarket. • Staff restaurant
appearance.
• Institutional caterer
Installing a Cook-Chill System also • Cafe/bistro
offers the caterer added flexibility • Travel caterer
and management – and of course • Meals on wheels
profitability! • Pizzeria
• In-flight catering
www.williams-refrigeration.co.uk
ADVANTAGES OF COOK-CHILL
Suitable for any foodservice Menu extension Increased profitability
operation The flexibility of the system allows All of the above can make your
you to prepare a greater selection operation more efficient while offering
The system can be utilised effectively
of dishes, offering your customers customers greater choice and better
by establishments of any size or type.
more choice while still maintaining service. You will be able to cope
or, improving on quality. In addition, with larger numbers of customers
Effective time management because you are preparing meals in and at short notice. This will result in
and control system advance you can afford to take time increased turnover and profitability.
The system allows caterers to better and make fewer mistakes. You should be aware, therefore, that
organise their time and that of their you may, eventually, have to extend
staff. Prime cooking can take place No modification of recipes your washing up facilities to cope with
when the business is quiet, for A Cook-Chill system allows you to the extra business.
example, leaving less to do when you use all your favourite recipes without
have customers to attend to, while at alteration. Fantastic opportunity for
the same time providing a safe and
controlled environment and system of Flexibility in service expansion
If the meal turnover of your business
work. Because all dishes only require simple
is limited by the number of meals you
regeneration before service, caterers
are presently able to cook and serve
Effective resource can serve a wide variety of food all
with your existing kitchen, Cook-Chill
management day and can easily cope with the
is a fast way to increase your capacity
fluctuating numbers of customers
Labour and equipment can be used without necessarily expanding your
throughout the day.
more efficiently while ingredients kitchen or employing extra kitchen
can be bought in larger quantities, staff.
providing economies of scale. You
Reduced food wastage and
could also prepare meals for several improved portion control
establishments from one kitchen. Portions can be made up precisely
and only the meals ordered will need
Improvement in service to be regenerated. This means little or
Because most food will be prepared no wastage for you.
in advance, the caterer will have more
time to improve on presentation and
attend to customers.
www.williams-refrigeration.co.uk
Purchase of Ingredients
Receipt of Ingredients
Preparation
Cooking
Hot Portioning
Cold Portioning
Regeneration Regeneration
Service
www.williams-refrigeration.co.uk
HOW IT WORKS
In order to make chilling more efficient
1. A selection of raw after cooking, joints or packs of meat
6. Rapid Chilling or Freezing
materials Whatever the type of Blast Chiller
should not weigh more than 2.5kg,
you Whatever the type of Blast Chiller
Poor quality raw materials are not or measure more than 100mm in
or Chiller Freezer you use, it must
going to improve with cooking. It is thickness. For dense foods such as
be capable of chilling the hot food
vital, therefore, that you ensure your meat sauce based dishes - lasagne,
to between 0°C and +3°C within
supplier only supplies you with high moussaka, shepherds pie or stews (or
90 minutes of placing it in the Blast
quality products and, if necessary, even mashed potato) we recommend
Chiller and commencing to chill. This
check their storage, handling and no more than 50mm thickness, as
is not only to ensure safety, but also
distribution methods. described in the Department of Health
preserves the appearance, texture,
Cook-Chill/Freeze Guidelines.
flavour and nutritional value of food.
2. Storage of raw materials Your Blast Chiller or Chiller Freezer
It makes sense to keep good quality 4. Cooking should be equipped with a food probe
raw materials in safe storage and Whatever the food product you are
or probes with which you can monitor
in prime condition before they are cooking and by whatever method, it
the temperature of the food.
needed. This means following basic is essential that the core temperature
Food Hygiene and HACCP principles of the food reaches at least 70°C, and Large joints of meat etc, may not chill
for food storage to ensure the raw is held at this temperature for at least as quickly as first required. In this case,
products are stored at the correct two minutes. This is to ensure that any the temperature of the joint must be
temperature and humidity levels. pathogenic micro-organisms that may reduced to +10°C or below within 150
be present are destroyed. (Check the minutes, and then portioned before
3. Preparation accuracy of all thermometers used, final chilling to between 0°C and +3°C.
At the preparation stage, basic Food every three months and recalibrate
Every dish has its ideal cooking
Hygiene Regulations and HACCP if necessary). You should not find
method to suit its density or structure,
Guidelines apply. Separate surfaces/ it necessary to alter your traditional
this applies to Blast Chilling too. It
areas and separate implements should recipes for a Cook-Chill system.
is important to have the options of
be used for the preparation of certain
Hard or Soft Blast Chilling available
products such as raw fish, meat and 5. Portioning to ensure food is not damaged in the
poultry to prevent cross-contamination Once the food is cooked, the
process and the quality is maintained.
and spread of bacteria. chilling process must start as soon
as possible, and at most within 30 Hard Blast Chill - during the 90
Ideally, food preparation should take
minutes. minutes the air temperature in the
place in an area separate from the
cabinet drops below freezing point.
cooking and portioning - as outlined in This leaves time for hot portioning prior
the HACCP Guidelines. to chilling. However, handling of food This is designed for dense, large
should be kept to a minimum. products, which are difficult to chill
If some raw materials arrive in a frozen
and have a higher fat content such
condition, they should be thoroughly Dishes can be assembled from
as meat based sauces, meat joints,
and safely thawed before use. individual components after chilling.
mashed potato and lasagne. The air
Usually, the ideal containers for chilling
We recommend a controlled thawing temperature of the cabinet ensures the
food should be no more than 50mm
cabinet for this purpose. Rapid high product reaches the required +3°C
deep. Note: Some containers are
temperature thawing can encourage within the 90 minutes without the risk of
made of materials which can insulate
freezing or damaging the food.
the growth of pathogens and may the food, thereby affecting chilling
leave cold spots at the core of the times. Covered containers and vacuum Soft Blast Chill - During the 90
food. For this reason we do not packages can also increase chilling minute process the air temperature
recommend thawing products with times. remains above 0°C. This is ideal for
a microwave oven unless the oven is delicate and light products such as
If disposable containers are used, it is
specifically designed to ensure even fish, rice, vegetables, cream, desserts,
essential that they have been stored
thawing. cakes and fried foods. The soft blast
under hygienic conditions.
www.williams-refrigeration.co.uk
chilling cycle gently reduces the alarms which will alert you should should be consumed within 30 minutes
product temperature to +3°C in the temperatures, for any reason, rise of removal from storage.
required 90 minutes with no risk of above the recommended levels.
If the food is to be regenerated, this
damaging the delicate product.
Chilled food may be kept under the should start no more than 30 minutes
The speed at which chilling takes above conditions for up to five days after the food is removed from chilled
place will be affected by the shape, (including production and regeneration storage. Regeneration must take place
size and density of the food, its days). To ensure that products do close to the point of consumption.
moisture content, heat capacity and not exceed this time span (and are
Suitable reheating equipment,
entry temperature. Placing lids on therefore not wasted), a system of
recommended in the Department of
containers or stacking them on top of stock rotation should be employed.
Health Guidelines, includes infra-red
one another, will increase the chilling One method is to use colour-coded
units, forced air and steam convection
time required. However, covering food labels, a different colour for each day
ovens and special chill/regeneration
can protect against contamination, and with a ‘use by’ date, production date
trolleys. Hot-air oven may be used, but
is therefore sometimes appropriate as and product description marked on
you must ensure that exposed areas of
long as chilling can still be achieved each label. A ’first in, first out’ policy
food do not become dehydrated.
within the required time limits. should be used. If, for any reason, the
food (in store or during distribution) Commercial microwave ovens may be
It is also at this stage that you would
reaches a temperature over +5°C but used, and we recommend these for
choose to Blast Freeze the product
no more than +10°C, the food should the regeneration of individual portions
ready for storage in a frozen food
be consumed within 12 hours. or small numbers of meals. Ideally,
cabinet for several weeks or months at
of course, it is preferable to install
below -18°C. Should any food in the store exceed
purpose-built regeneration equipment.
its expiry date or reach a temperature
Williams Reach-in equipment offers
over +10°C, it should be destroyed In order to ensure the destruction
Blast Chilling or the dual function of
immediately as it will be unfit and of any pathogens present, the core
Blast Chilling and Freezing – taking the
unsafe for consumption. temperature of the food must reach
core temperature of the product from
at least +70°C, and be held at this
+70°C to -18°C within the guideline
time of 240 minutes (4 hours). The
8. Distribution temperature for at least 2 minutes. To
check that this temperature has been
Blast Freeze cycle (see graph - page If you intend to operate a centralised
reached, insert a core food probe
15) transforms the liquid present in Cook-Chill system and supply food to
thermometer into the slowest heating
the food into microcrystals which do one or more other locations, the dishes
point (usually the centre).
not damage the tissue structure of the must be transported to the other site
product and ensures the quality of the whilst in their chilled state (kept below Any food that has been regenerated
food is maintained so you still have a +5ºC). The use of refrigerated vehicles and allowed to cool should be
high quality product after thawing. is recommended, or at the very least, destroyed immediately. Any
pre-chilled insulated containers for regenerated meals not consumed
7. Storage of chilled foods short journeys. must be destroyed and never be
reheated or returned to chilled storage.
CChilled food should be stored in a If chilled food is being transferred
dedicated refrigerated storage cabinet to other sites, it must not only be
at a temperature of between 0°C and transported at the correct temperature,
10. Service
Once food has been regenerated to
+3°C, in order to control the growth of but on arrival, it must also be placed
the required temperature, it should
micro-organisms. in appropriate refrigerated storage
be consumed as soon as possible,
cabinets (+3ºC) until required.
You should use a refrigerated cabinet and preferably within 15 minutes of
or coldroom designed for chilled food regenerating. The temperature of the
storage, and use it solely for your
9. Regeneration food should not be allowed to fall
Cook-Chill products. Williams storage Cooked and chilled foods that are to below +63°C.
cabinets and coldrooms feature be eaten cold or at room temperature,
www.williams-refrigeration.co.uk
EASY AS ONE-TWO-THREE
Operating Williams Blast Chillers and During the Blast Chill cycle using the
Freezers is as simple as 1-2-3. With a
Food Probe Control* food probe the LED display shows the
choice of operating the Blast Chill or Press to select Blast Chill or time elapsed so you can clearly see
Freeze cycle using three buttons or Blast Freeze cycle Press to how long the product has been Blast
with the food core temperature probe select Hard or Soft or Blast Chilling and the core temperature of
or probes Freeze cycle the product.
Press to select food probe The time elapsed feature is unique to
Control Buttons and ensure the probe or the Williams range of Blast Chillers and
Press to select Blast Chill or probes are placed in the Freezers. The first window will show the
Blast Freeze cycle (on Blast centre of the products time lapsed and the second window
Chillers – chilling is the only requiring chilling will show the core food temperature(s).
option) Press to select Hard
Press to start cycle Once the cycle is complete the Blast
or Soft Chill or Blast Freeze
Chiller, Chiller Freezer or Freezer
(on Blast Freezers – Blast * Not recommended for
will go through an auto defrost and
Freeze is the only option) freezing
automatically switch to storage mode
Press to select time options to ensure the food is kept at a safe
30, 60, 90, 240 minutes temperature of +3ºC or -18ºC until
and food probe (depending you are ready to transfer the load to
on the size of load and the correct storage cabinet/coldroom/
product) freezer room.
Press to start the Blast Chill
or Blast Freeze cycle
If you have made a mistake
press and start again
During the Blast Chill/
Freeze cycle the cabinet
temperature will be shown
throughout the process
www.williams-refrigeration.co.uk
PRACTICAL EXAMPLE
In this example, the owner of a The restaurateur worked out that by The machine chosen has plenty of
business in a busy holiday resort, installing a Blast Chiller capable of spare capacity to cope with the future
serving 600 meals per week over six chilling 175 meals per day he could expansion of the business, which
days (50 covers, two sittings and a reward his staff by giving them may include extending the present
turnover of one per sitting), realised weekends off, prime cook on only restaurant or setting up an outside
that there was potential to operate at four days per week starting at 8.00am banqueting service to supply hotels
the same daily turnover on a seven day and increase his meal turnover by 100 and weddings in the area. In addition,
basis. meals a week without incurring any a chilled food cabinet was purchased
additional staff or premises costs. solely for the storage of the blast
However, the reputation of the
chilled food.
business was due, in large, to the A production schedule (below) was
quality of the staff who were given drawn up based upon a turnover of As a result of installing the Blast Chiller
Mondays off in lieu of weekends. The 100 meals per day, cooking on four the restaurateur in question was able
option of employing extra part-time days. to achieve a 28% increase in net profit
staff for Mondays only would wipe out as illustrated by the following figures:
The machine he selected was a
the advantage gained. In any case,
WBCF30. The machine is actually
skilled staff were almost impossible to
capable of chilling 335 x 340g portions
find.
per day based on five 90 minute
Meanwhile potential customers were cycles of 30kg per day. Of course, a
being turned away to the advantage of greater number could be achieved if
other establishments. There had to be the machine were used more times per
another solution. day.
£500,000 Profit and Loss With Blast Chiller Without Blast Chiller
Turnover £472,000 £405,000
Staff Wages (£59,520) (£59,520)
Raw Materials (£157,500) (£135,000)
£250,000
Other Expenses (£58,000) (£57,000)
Gross Profit £196,480 £153,480
Less Tax (33%) (£64,838) (£50,648)
Without Blast Chilling Store Cook Serve Balance With Blast Chilling Store Cook Serve Balance
Monday 0 0 0 0 Monday 0 175 100 75
Tuesday 0 100 100 0 Tuesday 75 175 100 150
Wednesday 0 100 100 0 Wednesday 150 0 100 50
Thursday 0 100 100 0 Thursday 50 175 100 125
Friday 0 100 100 0 Friday 125 175 100 200
Saturday 0 100 100 0 Saturday 200 0 100 100
Sunday 0 100 100 0 Sunday 100 0 100 0
www.williams-refrigeration.co.uk
+0°C
Time (Mins) 90mins
MEAT Hard Blast Chill 40 - 90 mins depending on type, size and quantity (Includes beef, pork, lamb,
poultry pieces, stock and mince)
FISH Soft Blast Chill 30 - 90 mins depending on type, size and quantity (Includes fish, e.g. haddock,
plaice, cod fillets, salmon, shellfish, - fried, poached or baked)
PREPARED DISHES Hard Blast Chill 50 - 90 mins depending on type, size and quantity (Includes meat based stews,
casseroles, lasagne, moussaka, shepherds pie, mashed potato, risotto)
VEGETABLES/PULSES Soft Blast Chill 30 - 90 mins depending on type, size and quantity (Includes carrots, all green
vegetables, cauliflower, rice, sliced potatoes, - steamed or roasted)
FRUIT Soft Blast Chill 60 - 90 mins depending on type, size and quantity (Includes stewed apple,
peaches, cherries, rhubarb and other cooked fruits)
DESSERTS Soft Blast Chill 30 - 90 mins depending on type, size and quantity (Includes fruit based desserts,
cream based, egg cuWstards, flans and pies)
Hard Blast Chill 30 - 90 mins depending on type, size and quantity (Includes steam puddings,
sponge cakes, dense desserts such as tiramisu, cheesecake)
VACUUM PACKED SOUPS/SAUCES Hard Blast Chill 75+ mins (depending on type, size, quantity and packaging) (Includes all types of
(max 4kg) soup, custard, sweet and savoury sauces)
NB: The type of packaging will affect the Blast Chilling time and in extreme circumstances may
take longer than 90 mins
BAKERY PRODUCTS
Cakes Hard Blast Chill 30 - 90 mins depending on type, size and quantity
Cream Cakes/Gateaux Soft Blast Chill 50 - 90 mins depending on type, size and quantity
Pastry Hard Blast Chill 60 - 90 mins (pies, flans) depending on type, size and quantity
www.williams-refrigeration.co.uk
+0°C
Time (Mins) 90mins
-15°C
FRUIT Blast Freeze 60 mins up to 240 mins (Berries, rhubarb, apples, - cooked or raw fruit)
DESSERTS Blast Freeze 70 mins up to 240 mins (Raw pastry, mousses, cooked cream desserts, cooked
pastry desserts, gateaux)
VACUUM PACKED SOUPS/SAUCES Blast Freeze 90 mins up to 240 mins (All types of sauces)
(max 4kg)
BAKERY PRODUCTS
Dough/Bread Blast Freeze 70 mins up to 240mins
Cakes Blast Freeze 70 mins up to 240mins
EQUIPMENT.
For the same reason, the Blast
Equipment for rapid chilling Features to look for: Chiller must be sited near enough to
There are two common methods of Whatever the type of Blast Chiller or
thecooking area to allow for this time
rapid chilling: Chiller Freezer you choose, it must be
limit to be met.
capable of reducing the temperature
1. Using an electro mechanical
of a 50mm layer of food from +90°C Make sure that the model you choose
Blast Chiller, which circulates low
to between 0°C and +3°C within 90 is compatible with the electrical supply
temperature air at high velocity.
minutes, when fully loaded. you have. Smaller models will operate
2. The immersion of packed products satisfactorily on a 240 volt domestic
It must also feature an accurate (+/-
in a suitable refrigerated liquid. supply.
0.5°C) temperature display, with a built-
The first of these options is the most in food probe featuring digital display. The best equipment is made from
suitable and convenient for caterers. Digital and audible timers are also stainless steel. You should also look
useful features. for a good seal around the door. Poor
There are two common types:-
seals mean an inefficient machine
Upon completion of the rapid
and will cost you money in increased
Large Modular Roll-in chill cycle, the machine should
power consumption and less effective
Models automatically revert to storage mode
to comply with the important times
(0°C/+3°C), until the chilling mode
These are suitable for high volume referred to in the Cook-Chill/Freeze
is selected again. This enables the
operations such as hospitals, airline Guidelines.
operator to put one load in last thing
kitchens, schools and correctional
at night, for example, and remove Pay close attention to the design.
facilities. These are designed to move
the chilled product first thing in the It should be possible to have easy
one or more racks of food at a time.
morning. access to the evaporator compartment
for cleaning and servicing.
Reach-In Models Where needed, Williams offers the
These process much smaller amounts facility to audit temperatures at the Look for removable shelf sides and
and are more suited to restaurants, end of the process via a printer or data racking. Cabinets with these features
pubs, function caterers, etc, or where port. are easier to clean.
space is limited.
When selecting a Blast Chiller or Chiller Automatic defrost and evaporation
Some models can Blast Chill and/ Freezer, be sure that its capacity are essential features to look for when
or Blast Freeze should you wish to is sufficient to match maximum selecting a machine.
operate both systems. production so that rapid chilling can
commence within 30 minutes after
cooking.
www.williams-refrigeration.co.uk
*Blast Chill full load at 40mm depth / Blast Freeze full load at 20mm depth
All Williams models feature CFC free insulation and 12 month warranty. We reserve the right to change the specification without notice.
www.williams-refrigeration.co.uk
Jade J1BC
• Blast Chiller only
• Blast Chills 23kg from +70°C to
+3°C in 90 mins
• Accommodates various sized
containers on 7 shelves or racked
out for 1/1 GN containers
• Simple to operate using 1-2-3
controls or core food temperature
probe
• Features Hard and Soft Chill options
• Reverts to storage mode at the end
of Blast Chill cycle
• Designed for 43°C ambient
environments
• Dimensions: H1982 x D792 x
W865mm
GLOSSARY
Blast Chiller rapidly. slowest cooling point - normally the
centre.
A mechanical unit designed to chill Blast Freezer
hot food rapidly - from +70ºC to +3ºC Pathogenic Micro-Organisms
A mechanical unit designed to freeze
within 90 mins. It works by recirculating
hot food rapidly - from +70ºC to -18ºC All foods contain a certain level of
low temperature air at high velocity.
within 240 mins (4 hours). organisms or bacteria which can carry
Hard Blast Chill - +90ºC to +3ºC in disease if allowed to multiply to large
Blast Freeze - +70ºC to -18ºC in
90 mins numbers. Cooking food kills them,
240 mins
while keeping food below certain
Blast Chill cycle suitable for denser
Fast freezing of cooked foods to temperatures limits their growth.
items with a higher fat content such
-18ºC which transforms the liquid
as meat joints, meat based sauces, Consequently, a Cook-Chill system is
present in the food into microcrystals –
soups, sponge cakes, mashed potato a good way of maintaining food safety
preventing damage to tissue structure
and vacuum packed products. The as it controls bacteria growth.
of the product and ensures food
air temperature of the cabinet drops
quality after defrosting. During the Probe
below freezing point during the 90
cycle the air temperature of the cabinet
minute cycle. A thermometer that is inserted into
reaches -25ºC or -35ºC (dependent on
a food product to record the inner
Soft Blast Chill - +90ºC to +3ºC in model used - see graph on page 15).
temperature. The needle probe should
90 mins
Chill Chain be disinfected each time using a
Blast Chill cycle suitable for delicate special impregnated tissue or cloth.
The whole process of maintaining strict
and light products such as fish, rice,
temperature control throughout receipt, Regeneration
vegetables, cream, desserts and fried
storage, preparation, processing,
foods. During the 90 minute cycle the The technical term for returning the
storage and distribution of food to
air temperature of the cabinet remains pre-cooked chilled food back to the
control the growth of micro-organisms.
above 0ºC. safe temperature of +90ºC ready for
Food Core immediate serving.
Blast Chiller Freezer
The temperature within an item of
A mechanical dual function unit
food or dish. Temperature taken at the
designed to chill or freeze hot food
www.williams-refrigeration.co.uk
SUMMARY
REGENERATION
• Regeneration must take
place close to the point of
consumption.
DISTRIBUTION THAW • The core temperature of the
• Frozen foods must
• Pre-cooked frozen foods food must reach at least
be transported to the
must be fully thawed before +70°C and be held at this
regeneration site under
regeneration. temperature for at least two
controlled conditions.
minutes.
• Thawing must be controlled,
• If a product starts to thaw, it
preferably with the use of a • Reheated food that has
must not be refrozen.
controlled thawing cabinet. cooled should be reheated
above +65ºC.
• Food thawed rapidly in fast
thaw cabinets should be • Reheated food should not be
consumed within 24 hours. re-frozen.
• Thawed foods must not be • Regenerated food not sold
re-frozen. must be destroyed.
www.williams-refrigeration.co.uk
www.williams-refrigeration.co.uk