Williams Ref JADE User Manual

The Williams Guide to Cook-Chill

As easy as

Product Addendum

Please note the following amendments to the
data contained in this Guide:

Blast Chillers:

Blast Chill from +90°C to +3°C in under 90 mins

Blast Chiller Freezers:-

Blast Freeze from +90°C to -18°C in 240 mins

Dedicated Modular Blast Freezers:-

Blast Freeze from +90°C to -18°C in 90 mins

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Williams Refrigeration is the market leading manufacturer and provider of quality refrigeration solutions meeting
commercial catering and foodservice requirements worldwide. For over 20 years Williams has been
producing high quality, award winning professional refrigeration equipment exceeding international quality and
performance standards. With extensive manufacturing facilities in the UK, Australia and China, Williams have
built a global reputation for performance and reliability of their wide range of high performance cabinets,
counters, blast chillers and freezers, coldrooms, bakery equipment, heat exchangers and specialist equipment all
carrying ISO standards of quality and design.

Further supported by sales companies in the UK, Ireland, France, Australia, USA and Hong Kong, as well as a
dedicated and experienced Export Sales Team managing a network of dealers and distributors throughout Europe,
USA, Africa, Asia and the Middle East, Williams is a truly international company with global capability and an
outstanding reputation for innovation and excellence.

Our commitment to our customers is absolute. Not only do we offer one of the widest product ranges on the
market, but we also provide specialist help and advice on choosing and installing the right equipment through our
technical and after-sales support.

From cutting edge Blast Chillers and Freezers to coldrooms, cabinets and Bakery equipment, Williams leads the
field today in professional refrigeration technology offering a total solution for any refrigeration requirement.

Williams – Your First Choice!

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Introduction

Advances in technology means that catering establishments of all sizes and types can now benefit from using
Cook-Chill systems. Williams Refrigeration the market leader in refrigeration technology, is leading the way,
producing compact, yet sophisticated equipment that suits your needs and your pocket, with simple to use
controls.

Until recently, only large catering operations were able to take advantage of Cook-Chill systems which, because of
their size, were often thought to be very complicated. In fact, the system is quite simple and uses much of the
equipment you will already have in your kitchen.

At Williams we lead the way in manufacturing and marketing Blast Chilling and Freezing systems worldwide.
From the smallest caterer to the largest production unit, whether on land or at sea, Williams provides the
innovation and flexibility to answer your needs.

We continually invest in product design and development to bring you the highest quality engineering
performance and reliability. Using the latest control systems and technology, Williams range of Blast Chillers,
Chiller Freezers and Freezers are all driven by our unique Simple to Use 1-2-3 Control Panel featuring the 3-step
operation that all staff will find easy to operate within only a few moments of basic induction. In fact, many users
need no induction at all – it’s that Easy!

In a fast moving world with increasing caution over food hygiene you can be assured that in Williams you have
quality, performance, accuracy and reliability for your product and business. The range of Williams Blast Chillers,
Chiller Freezers and Freezers will help you to show due diligence and comply fully with UK and International Food
Safety Regulations and Hygiene Guidelines such as the Food Safety Act and Food Hygiene Regulations – HACCP
(Hazard Analysis Critical Control Point) and the Department of Health Cook-Chill/Freeze Guidelines.

The purpose of this guide is to explore some of the many myths that surround the Cook-Chill system, while at the
same time providing an accurate description of its operation and the
benefits it can bring to your business. As you will see in the
following pages, Cook-Chill systems can save you time, money and
also help increase your turnover and profitability. What’s more,
your Environmental Health Officer will be happy, letting you get on
with your business.

We hope that you find this guide useful and informative.
Should you require any further information please
contact Williams Sales Department on [phone].

3

Cook-Chill is a simple, controlled system of advanced food preparation designed to provide more flexibility in
foodservice. The technique involves the full cooking of food, followed by rapid chilling and storage at controlled
temperatures (for up to five days). When required, the food must be regenerated before service. The production
system itself is simple to operate if well managed, and completely safe provided the Department of Health Guidelines
on temperature/time controls are followed.

Cook-Chill Systems have the added benefit of not reducing food quality, nutritional value, flavour or appearance.
Installing a Cook-Chill System also offers the caterer added flexibility and management – and of course profitability!

Who uses Cook-Chill Systems?

Thousands of establishments throughout the whole spectrum of the Catering Industry use Cook-Chill systems.
Anyone who has eaten at a top restaurant or hotel, at a banquet or reception, or on an aeroplane or ship is likely to
have eaten a Cook-Chill meal. Cook-Chill systems are also used by many institutional caterers such as hospitals,
universities and in much of Armed Forces catering. The largest Cook-Chill user is the housewife buying a wide
selection of chilled ready meals to take home from the supermarket.

Will my business benefit from Cook-Chill?

While Cook-Chill is commonly associated with institutional catering, no catering operation is too small to adopt a
Cook-Chill system. If your business is serving hot meals and is one of the following, then you will almost certainly
benefit:

●

HOTEL ●PUB ●RESTAURANT ●B&B ●FAST FOOD RESTAURANT ●CARE HOME ●CONTRACT CATERER

●

BAKERY ●STAFF RESTAURANT ●INSTITUTIONAL CATERER ●CAFE/BISTRO ●TRAVEL CATERER ●MEALS ON WHEELS

●

PIZZERIA ●IN-FLIGHT CATERING ● HOSPITALS ●UNIVERSITIES ●ARMED FORCES CATERING ●GOVERNMENT

●

LOCAL AUTHORITIES

For large and small establishments the principles and advantages of the system are the same. The only difference is
that small to medium sized operations do not have to invest in equipment designed to deal with volume.

For the simplest Cook-Chill system, all that is required in addition to the cooking equipment you already have is a
Blast Chiller, Chiller Freezer or Freezer, a suitable storage area such as a refrigerator (at +3ºC)
and an understanding of the guidelines to Cook-Chill/Freeze systems.

What is Cook-Chill

hotel

restaurant

fast food restaurant

bakery

in-flight catering

meals on wheels

care home

contract caterer

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Why do caterers use Blast Chillers/Blast Freezers?

The principle feature of Blast Chillers, Blast Freezers or Blast Chiller Freezers is that they are capable of rapidly
reducing the temperature of hot foods (+70ºC) to low, safe temperatures (+3ºC or -18ºC). Therefore, they make it
easier for caterers to comply with Food Safety and Temperature Control Legislation. In fact, many caterers are
using them solely for that purpose, and in doing so are performing a very simple Cook-Chill operation.
Nevertheless, only using a Blast Chiller to cool cooked food rapidly for immediate or same day service, is not
making the most of the equipment. Williams Blast Chillers and Freezers can also be used as short term storage
cabinets too.

Avoid the Risks of Food Poisoning – Control Bacteria Growth

The very young and elderly are most at risk from food poisoning, however everyone can be affected and litigation
and prosecutions are on the increase. Bacteria divide in two every 20 minutes and in 12 hours one bacteria
multiplies to become almost 69 billion bacteria. With a proper Cook-Chill System and Williams Blast Chillers you
can take the risk out of your operation.

How quickly will I be able to recover my investment?

Naturally businesses with a large meal turnover will recover the capital cost most quickly. However, small
businesses can immediately recover a proportion of their labour costs, reduce wastage, and the resulting efficiency
and increased capacity pave the way for increased meal turnover, thereby accelerating the cost recovery process.

Potential

profit increase

up to 28%

through

higher production capacity

,

meal turnover and

reduced food wastage

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The truth behind Cook-Chill

Myth

FalseTrue

The use of Cook-Chill has no limitations. Any meal can be prepared, cooked, chilled and regenerated with little or no
nutritional or quality loss and without altering its appearance.

There are several misconceptions:

Cook-Chill is dangerous because it is difficult to use.

There is no known case of someone suffering from or dying as a result from eating a properly prepared
Cook-Chill meal. Unfortunately many people have suffered food poisoning and have died from eating
conventionally produced food that has not been prepared or stor ed pr operly while using traditional methods.

Cook-Chill is only for mass catering.

No - it can be utilised by publicans, function caterers, hoteliers and independent restauranteurs. Even fast
food caterers and bakers can also reap the positive benefits of the Cook-Chill method.

The equipment is large and expensive.

The equipment required by hospitals and local authorities which produce high volumes of food is large
and can therefore be expensive. But this is not the case for small to medium sized establishments.
Many of these caterers will already have suitable ovens and storage facilities, so they will only need to
acquire a blast chiller.

It is an insult to the skill of the professional caterer.

Cook-Chill gives you more time to utilise your skills more effectively than any other method.
Instead of spending valuable time on mundane tasks, the professional caterer can use that time to improve
presentation, create new dishes and menus, and attend to all other things that make a successful
business.

In Fact Cook-Chill...

Is simple to operate

Is profitable

Reduces food wastage

Is time saving

Can help improve your business

Makes it easy for you to comply with the Food Hygiene Regulations.

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Advantages of Cook-Chill

Suitable for any catering operation

The system can be utilised effectively by establishments of any size or type.

Effective time management and control system

The system allows caterers to better organise their time and that of their staff. Prime cooking can take place
when the business is quiet, for example, leaving less to do when you have customers to attend to, while at the

same time providing a safe and controlled environment and system of work.

Effective resource management

Labour and equipment can be used more efficiently while ingredients can be bought in larger quantities, providing
economies of scale. You could also prepare meals for several establishments from one kitchen.

Menu extension

The flexibility of the system allows you to prepare a greater selection of dishes, offering your customers more
choice while still maintaining or, improving on quality. In addition, because you are preparing meals in advance

you can afford to take time and make fewer mistakes.

No modification of recipes

A Cook-Chill system allows you to use all your favourite recipes without alteration.

Improvement in service

Because most food will be prepared in advance, the caterer will have more time to improve on presentation and
attend to customers.

.

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Flexibility in service

Because all dishes only require simple regeneration before service, caterers can serve a wide variety of food all day
and can easily cope with the fluctuating numbers of customers throughout the day.

Reduced food wastage and improved portion control

Portions can be made up precisely and only the meals ordered will need to be regenerated. This means little or no
wastage for you.

Increased profitability

All of the above can make your operation more efficient while offering customers greater choice and better
service. You will be able to cope with larger numbers of customers and at short notice. This will result in
increased turnover and profitability. You should be aware, therefore, that you may, eventually, have to extend
your washing up facilities to cope with the extra business.

Fantastic opportunity for expansion

If the meal turnover of your business is limited by the number of meals you are presently able to cook and serve
with your existing kitchen, Cook-Chill is a fast way to increase your capacity without necessarily expanding your
kitchen or employing extra kitchen staff.

What you will need

If you are already serving hot food, the only additional equipment you will require for a small to medium sized
Cook-Chill operation is a suitable Blast Chiller or Chiller Freezer. You will also need a suitable refrigerator or
coldroom (0ºC/+3ºC) for the storage of the finished product.

As with any cooking operation, a Cook-Chill system requires care to ensure that food does not become vulnerable
to harmful bacteria. Staff should, therefore, be given specific training on the Cook-Chill operation, in addition to
basic Food Hygiene training. Williams Refrigeration and its dealers are able to help you with this.

It is easiest to view a Cook-Chill system as a series of stages. Each of these stages should be regarded as equally
important to guarantee safety, and good quality dishes.

1. Selection of raw materials

2. Storage of raw materials

3. Preparation

4. Cooking

5. Portioning (Hot)

6. Rapid Chilling or Freezing

7. Storage of chilled foods

8. Distribution of chilled foods (If applicable)

9. Regeneration (Reheating of food)

10. Service

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The Cook-Chill System

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