Cook – chill

A production technology which enables cooling of cooked food from 74°c to Less than 5°c, within two hours, using unique Kitchen equipment.

The technology enables preservation of food’s refined flavor, color and juicy texture (similar to home-made food) and preserves the nutritional ingredients and essential nutrients. In addition to preservation of food’s texture, the rapid cooling slows the growth of bacteria, compared to
standard cooling or cooling ta room temperature which allows rapid growth of bacteria.

“Cook-Chill” helps skipping the critical stage of proliferation of bacteria at temperature ranging between 10°c and 63° thereby the risk of contamination is minimal, increasing the food’s safety and minimizes risk to consumers.