Cook & chill

Thanks to cutting edge catering technology, new methods of food preparation, independent of service operations, have been developed in order to overcome logistical problems. The quality is controlled according to organoleptic and hygienic criteria and applicable legislation.

One of these methods is Cook&Chill, a system where food is cooked traditionally then shock-chilled and, if necessary, vacuum packed and kept at a temperature of 3°C during distribution. No further ingredients are added when reheated on-site. This method produces high quality food under hygienically safe conditions and is often deployed in hospitals.

This innovative system has been adopted by the Cooking Center in Ravina di Trento (Italy), opened in 2003 is now in full operation in the province of Trento with more than 3 millions meals per year.