Bulk purchasing of ingredients and easy adaptation to selective meals! Standardizing tasks to effectively utilize idle time.
We would like to introduce our "Cook Chill Kitchen Plan." The Cook Chill method involves cooking ingredients, rapidly cooling them, and then storing them in a chilled state. When needed, only the required amount is reheated and served to patients. The basic method involves reheating in a steam convection oven and then plating. Since it allows for pre-preparation (up to a maximum of 5 days including the cooking day), it enables effective use of available time. 【Features】 ■ Allows for pre-preparation, enabling effective use of available time ■ Reduces early and late shifts, standardizing work to make effective use of idle time ■ Facilitates bulk purchasing of ingredients and easy adaptation to selective meals *For more details, please refer to the PDF materials or feel free to contact us.
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【Flow of Cook Chill】 ■1. Inspection ■2. Preparation ■3. Heating ■4. Rapid Cooling ■5. Chilled Storage ■6. Reheating ■7. Plating ■8. Serving ■9. Clearing ■10. Cleaning ■11. Storage *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our company is a comprehensive manufacturer of commercial kitchen equipment, kitchen facilities, rice cooking equipment, school lunch systems, and hospital and welfare meal equipment. As society transitions from "food for survival" to "enjoying food," we have embarked on the path of becoming a manufacturer of commercial kitchen equipment with the desire to contribute, even in a small way, to making enjoyable meals "even more enjoyable." In product development, we listen to our customers' voices, view things from their perspective, think critically, and strive to capture their needs in order to deliver "the products that customers seek" to the market.