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http://www.graphic-products.info/pdf-files/cook-chill.pdf
Cook/chill is a simple, controlled system of food preparation designed to provide more flexibility in food service. ... equipment is a blast chiller, adequate cold storage and an understanding of the recommended safety procedures. ... between 33°F and 38°F within 2 to 4 hours of placing the hot food in the blast chiller and commencing the ...File Size: 739KB
https://fpc.unl.edu/image/Science-of-safe-food/Cook%20and%20Chill%20for%20Retal%20and%20Restaurants.pdf
Cook‐Chill • Used with all types of cooking methods. – Baking, roasting, steaming, etc. • Cook at higher temperatures • Food hot filled into pouch prior to cooling to below 57°C (135°F) Cook‐in‐Bag and Sous Vide • Normally used for long cook processes (1‐7 hours or longer) – Can be ≥48 Hours.
http://www.cooknchill.com/
Portable Cookers and Refrigerated Trailers. When you're ready to get the party rolling, come on in to Cook n' Chill. We rent and sell full lines of portable cookers capable of feeding 4 to 4,000, and portable cold storage for your next tailgate or commercial services application.
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