Simple, Controlled Food Preparation
A Safe and Easy Solution for any Size Kitchen or Institution
The Cook Chill System is a major advancement in prepared food technology that ensures consistent quality in every batch, at every location, while reducing the labor required for preparation and serving. Using precisely measured recipes, large batches of food are prepared and poured into a Cook Chill Bag, then rapidly chilled and refrigerated or froze until ready to serve – up to 28 days later! Like no other system now on the market, Cook Chill provides a high degree of quality and freshly cooked taste.
Cook Chill Systems are used by many types of foodservice organizations including Fine Dining Restaurants, Fast Food Restaurants, Restaurant Chains, Hospital Food Service Departments, School Food Service Departments, Institutional Food Service Departments and Caterers. These organizations produce large quantities of consistent ‘just made fresh’ foods using the Cook Chill method, which gives products an extended shelf life while achieving a reduction in food and labor costs and practicing safe food handling.
7-Layer Co-Extruded Film
Extra durable to withstand the rigors of the Cook Chill process
Co-extruded 7 layer film is ideally suited for Cook Chill applications. The seven layers are extruded simultaneously at the time of production, resulting in optimized quality and strength of film. 7 layer film has long been the standard for high abuse applications such as a Cook Chill tumble chiller or thermal shock.
Order Online
Shop our most popular size & style Cook Chill bags
Our online web store allows you to place orders whenever it is most convenient for you. You can place an order for a single case or multi-cases of our Cook Chill bags. Our online store offers our most popular size and style bags, but is not our entire catalog. For more sizes, colors, and quantities, including pallet and truck load quantities, contact our Customer Service Team for a quote.
Related Pages
Plascon’s Cook Chill Bags & Accessories
Brochures
BENEFITS OF THE COOK CHILL SYSTEM
Freshness and Quality
Each batch prepared with the Cook Chill method is a “prescription” for freshness and quality. This centralized preparation enables foodservice operators to maintain absolute control over uniformity and quality. All recipes are precisely measured and cooking cycles carefully monitored. Foods are cooked to proper doneness, never over- or undercooked. Thus, every serving location, no matter how distant, is assured uniform flavor, texture and quality. Best of all, even after weeks in storage, the foods taste as if they were freshly prepared.
A Proven, Successful System
Our innovative Cook Chill System is now in use by leading foodservice operators nationwide, helping them serve a broader variety of fresh-tasting foods with new ease and consistency. Family-style restaurant chains are supplying a wide variety of soups and entrees to their stores. A leading Mexican-food chain, for example, is packaging everything from chili con queso to refried beans.
Optimum Sanitation Throughout
With Cook Chill, once the raw ingredients go into the cooking kettle, the food is never again exposed to handling. The Cook Chill bag is used for packaging, storing, distribution and reheating. This unique, multilayered material also prevents crossover of flavors or odors in distribution. The foods are packaged at above pasteurization temperature, and not exposed to air until the bag is opened for serving.
| Examples of Optimal Viscous or "Pumpable" Foods for Cook Chill applications |
| Refried Beans, Taco Meat |
| Macaroni & Cheese |
| Mashed Potatoes |
| BBQ Beef and Ground Beef |
| Beef Stew and Stroganoff |
| Gumbos and Shrimp Creole |
| Chow Mein |
| Cream and Broth Style Soups |
| Chowders, Chilis and Bisques |
| Gravy, Au Jus, BBQ and cheese sauces |
| Spaghetti and Marinara Sauces |
| Salad Dressings |
| Gelatins and Puddings |
| Fruit and Cream Pie Fillings |
| Examples of Solid Meats and Foods that can be placed in Cook Chill bags and prepared in Cook Tanks: |
| Swiss Steak |
| Salisbury Steak |
| Meatloaf |
| Meatballs |
| Liver & Onions |
| Chicken Quarters |
| Turkey, Cornish Hens |
| Roast Beef, Corned Beef |
| Spare Ribs, Baked Ham |
| Spanish Rice and Rice Pilaf |
| Whole White & Sweet Potatoes, Carrots, Beets and other root vegetables |
COOK CHILL BENEFITS FOR FOOD SERVICE INDUSTRIES
Restaurant Chains
- Designed for growth/expansion
- Food taste and quality remains consistent from restaurant to restaurant
- Efficiency gains and monetary savings in energy, food, and labor costs
Supermarkets and Delis
- Produce signature recipes and retail products
- Expand “take out” retail offerings
Healthcare Operations
- Increased control over special dietary items (i.e. gluten-free)
- More competitive with outside food service options
School Foodservice
- Reduced labor requirements due to centralized food production
- Increased variety in meal planning
College and University Foodservice
- Consistency in food quality between dining facilities
- Ability to produce for a range of foodservice types
(i.e., cafeteria, pre-plate, quick-serve)
Correctional Foodservice
- Improved quality and consistency of food
- Reduces equipment investment at finishing/serving sites
Military Foodservice
- More control over food and ingredient cost
- Multi-program, multi-facility capability
Manufacturing Facilities
- Increase the menu selection
- Offer catering and banquet service
Transportation (airlines, railways)
- Individual portion packaging for convenience and easier transport
- Higher quality and better tasting food can be offered
Recreation (hotels, casinos, resorts, parks)
- Improved food cost control for catering events
- Food inventory can be centralized to conveniently supply to satellite operations
Reasons to Implement the Cook Chill Method of Food Preparation
Works well for both refrigerated and frozen foods.
Withstands temperatures ranging from -20 F to 212 F.
Cook Chill bags are easily stackable, minimizing storage space requirements.
Less time and labor required since fewer pots and pans are used at the commissary and serving area.
No trained cooks are necessary at the serving locations; even part-time employees with minimal training are capable of reheating and serving.
Savings in manpower can be substantial since highly skilled personnel (dietitians, chefs, etc.) are needed only at the central kitchen.
Storage and inventory are easier to handle because each package is identified by content and packaging date.
Deliveries can be reduced since each satellite can maintain fresh inventory in its own cooler with assured 28-day shelf life from date of packaging.
