The Evolution of Cook-Chill Technology
Cook chill kettles made their main entry into the food service industry in the early 1970’s. Unfortunately the technology necessary to successfully create a reliable & easy cook chill system did not come out for many years later, after the concept of cook-chill was already stained as unreliable, complex, and expensive to purchase as well as maintain. So much so that cook-chill’s rise into the industry was as quick as its fall.
PerMix changes all that, creating an innovative, performance-driven solution that is reliable & easy to use, making training how to use a breeze.
PerMix introduces a cutting-edge solution focused on high performance.
Designed for dependability and user-friendliness
Simplifies the learning process, making training quick & easy.
Selecting the Right Cook-Chill Method for Your Operation
When we discuss cook-chill kettles, one of the largest topics we face is where to chill. Do we cook & chill in the kettle? Do we cook in the kettle, discharge, and cool in a separate kettle? Do we cook, fill, and chill in the packaging? The fact is, this topic all depends on your production rates needed as well as space & staffing.
All the ways listed are good ways to produce a cook chill product and all of them can meet SQF & HACCP protocols. Here at PerMix we have the knowledge to guide you in your choice and make sure it will fit the needs of today and the demands of tomorrow.
