Convotherm has spruced up its combi oven offering by developing ‘Cook&Chill’ technology that can be used in conjunction with its existing range.
The enhancement utilises CONVOChill, a range of rapid coolers and shock freezers designed to quickly and efficiently chill pre-cooked produce for storage.
Convotherm says that by giving caterers the option to prepare dishes during the quieter periods, the pre-cooked food can be rapidly chilled to prevent the loss of texture and flavour, maintaining the dish at its best for service at a later time.
Simon Frost, regional sales director at parent company Manitowoc, says the rapid cooling undertaken by the CONVOChill means food temperatures can decrease from +90oC to +3oC in a very short period.
“This results in the food retaining its freshness, succulence and texture, even when stored for several months,” said Frost. “Although using fresh produce is preferred by many, the Cook&Chill method perfectly suits fine dining establishments, as well as it does those producing meals in a mass production setting.”
Frost added that by allowing chefs to prepare meals in advance using the combi oven, and stored using the rapid cooler beneath, caterers can make the most cost-effective use of staff and equipment.