Alto-Shaam Quickchiller manual Production Efficiency, Why Cook Chill?

Why

Cook

Chill?

Production Efficiency

Imagine how much easier and more efficient food production would be if you could remove a number of items from your daily production schedule and reschedule production of those products to once or twice a week. That's just one of the many benefits derived from chill processing with the use of an Alto-Shaam Quickchiller.

Chill processing not only provides an improved production schedule, it also gives you better control over the number of portions you use and that results in less product waste. You gain a five-day refrigerated storage life for the foods processed in a Quickchiller. Five days of production inventory, including the day of preparation and the day of service, would be a big advantage to any food service operation.

A variety of fully cooked foods, made from fresh ingredients, chilled, and held under refrigeration takes only minutes to rethermalize back to a serving temperature. After reheating, chilled foods are just as tasty as their freshly prepared counterparts. Many foods often improve in quality when seasonings are allowed to cure and natural flavors combine to enhance the taste of a product.

Whether chill processing is used for several of your more labor-intensive menu items; a number of items cooked fresh and used on a daily basis; or where all items are prepared, chilled, and rethermalized in bulk or portion sizes; the benefits provide you with significant advantages.

Chill processing has grown far beyond the needs of institutional markets and large banqueting facilities to encompass all areas of food preparation that are faced with labor shortages and rising costs. With a variety of sizes and product chilling capacities, there is a Quickchiller available to handle any production- processing requirement to ease hectic production schedules.