Outside catering firm Owsley-Brown Food Company claims to have given its food preparation credentials a boost by investing in a Precision chiller.
Depending on the type of event, the Norfolk-based outfit can be catering for up to as many as 250 people at a time, creating a need for refrigeration equipment that can help it meet its high-pressure cooking schedules.
Owner Matthew Owsley-Brown says the PCF 351 SS unit now allows it to cook in bulk and chill down safely, meaning it can spread the workload over multiple days.
“We can cook one or two days in advance, so we don’t need to panic about deadlines,” he said. “At the same time, it’s increased our capacity so that, with a little forward planning, we can supply more food, more quickly.”
The chiller has a capacity of 35kg.
Owsley-Brown insists the system is far more user-friendly than anything he has operated in the past. The system has timer programmes, but he prefers to use the food probe. “It works very well and runs the blast chill cycle for just as long as is needed, so you minimise power consumption,” he says.
When the blast chill cycle is complete, the Precision unit switches over to storage mode automatically, so once it’s loaded and the button pushed, there’s no need to monitor it.
Despite only having a 13 amp supply, chilling from +70C to +3C takes 90 minutes or less, freezing from +70C to -18C takes no more than four hours.