Cook & Chill

The Cook & Chill process is a modern catering concept that places great importance on quality, taste and hygiene. Freshly prepared dishes are chilled to plus 3 degrees Celsius within 90 minutes. Thanks to the rapid cooling, vitamins, taste and nutritional value are preserved. The chilled components can be stored for up to three days without loss of quality and regenerated on site as required.

Process and how it works

The procedure follows clear steps:

• Preparation: fresh preparation in the kitchen
• Cooling: special cooling units lower the temperature from over 70 to 3 degrees Celsius
• Packaging and transport: hygienic packaging and delivery in refrigerated vehicles to schools, nurseries or event locations
• Regeneration: heating on site using special regeneration units

The rapid cooling process prevents the growth of micro-organisms and preserves taste and nutritional value.

Quality and hygiene standards

The system relies on strict hygiene: equipment and work surfaces are cleaned and disinfected, and the staff are trained. Continuous quality checks include sensory tests and technical measurements of temperature and microbiology. Protocols allow complete traceability of each batch. The cold chain remains fully secured during storage and transport.

Comparison with other methods

Compared with frozen food, Cook & Chill better preserves freshness and nutritional value, as the dishes are delivered almost fresh. Compared with the Cook & Hold process, in which dishes are kept warm, Cook & Chill offers greater flexibility and better preserves texture and taste, as no extensive warming equipment is needed. In addition, the rapid cooling process minimises the risk of bacterial growth.

Benefits for catering

The process ensures minimal on-site effort, high cost-effectiveness and efficiency. Caterers such as egora can respond flexibly to different event sizes and offer a broad spectrum of culinary experiences for private celebrations, anniversaries and corporate events.