Williams Refrigeration has stepped in to help end-user customers master the cook-chill approach to catering by publishing a special end-user guide.
The refrigeration manufacturer, which provides a range of blast chill and freeze equipment, has sprung into action to help caterers worried that cook-chill is too complicated.
It has produced a ‘Guide to Cook-Chill’, which tells operators everything they need to know about managing or operating a cook-chill system.
“We set out to explain cook-chill as clearly as possible,” said Martin Laws, marketing manager at Williams. “A safe production system is simple to operate if well managed. The guide shows how it’s done.”
The 28-page document contains a glossary of terms, in-depth articles covering how a cook-chill system operates and advice on how to select the right blast chiller or freezer for a specific operation. Additionally, it tackles common misconceptions, such as the idea that cook-chill is only suitable for larger catering operations.
Laws said the guide is available both in printed format and as a downloadable PDF from the info centre on its website.