LORES Grandi Cucine proposes “THE SYSTEM”
In the professional catering sector the most important aspects are: energy saving, time saving in food preparation and food purchase planning.
In order to achieve this target, it would be useful to use, in the kitchen, the “Cook and Chill” system, a system which employs a convection steam combi oven and a blast chiller combined with a regenerator and a vacuum machine so to obtain high quality levels and to limit food waste and costs usually due to the purchase of food out of season.
The “Cook and Chill” system guarantees a high protection against direct and crossed bacteria proliferation, and, combined with the vacuum techniques, it increases the quality level of the food preserving its aroma and consistency and extending its storing period:
… it seems “fresh, just cooked" .....
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| RELATION BETWEEN TEMPERATURE AND BACTERIA PROLIFERATION |
| |
|
| 100° C |
Psycrophiles |
Mesophiles |
Thermophiles |
|
100° C |
|
| 80° C |
|
|
STOPPED |
|
80° C |
|
| 60° C |
STOPPED |
STOPPED
REDUCED |
MAXIMUM
INCREASE
|
|
60° C |
|
| 50° C |
|
|
|
MAXIMUM |
50° C |
|
| 30° C |
|
MAXIMUM
INCREASE
|
REDUCED |
HAZARD |
30° C |
|
| 10° C |
REDUCED |
REDUCED |
|
AREA |
10° C |
|
| 0° C |
MAXIMUM
INCREASE
|
|
|
|
0° C |
|
| |
STOPPED |
STOPPED |
STOPPED |
|
|
|
Chart summarizing the bacteria proliferation in some products.
Type of micro-organisms:
psycrophiles (they live between 110/120°C)
mesophiles (they live between 20/25°C up to 45/45°C)
thermophiles (they live between 55 and 60°C )
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LORES Grandi Cucine creates "THE SYSTEM in the kitchen”
First of all, we must underline the fact that the three-step process which sees the vacuum packed food being cooked in a combi oven “vertical cooking” and then blast chilled, allows a considerable extension of the storing period (weeks) before the food is regenerated and served, the final step of the food preparation cycle.
Please see below the characteristics of the blast chiller as for bacteria proliferation control:
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| Blast chilling to the product core |
Blast chiller operation |
Food storing |
+3°C |
Proliferation of psycrophiles reduced |
4 days |
0°C |
Proliferation of psycrophiles significantly reduced |
7 days |
-10°C |
Proliferation of all micro-organisms and moulds stopped |
1 month |
-18°C |
Microbial and enzymatic stability achieved |
6 month |
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REMEMBER: a careful cleaning during the preparation process and the use of special machines to prepare the food, such as a vegetable peeler, a mincer, a centrifuge for vegetable washing, are all important factors which contribute to reach the quality target desired.
It is important to check that all tools fit the appliances, so that containers, such as type Gastronorm, can be used directly thus avoiding food transfer into different containers in the cooking - blast chilling - restoring process.
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