If you’re running a Cook-Serve, Cook-Chill or Cook-Freeze operation, temp-rite has highly developed, future-proof and cost-efficient solutions on hand to meet whatever meal-distribution requirements you may have.
Temp-rite can help you increase productivity in the kitchen, achieve unrestricted operational flexibility and improve meal quality – and all while you keep a tight lid on operating costs.
Overview of the meal-preparation methods we support
In the “Cook-Freeze” meal-preparation method, warm meal components are prepared and cooked in the usual way, and then deep-frozen within 90 minutes to a temperature of approx. -18°C. If the refrigeration chain in maintained without interruption, many deep-frozen meal components can be kept for several months without any loss of quality. Cook-Freeze meals are heated to a core temperature of 70 – 75°C just before being served. This heating process is known as regeneration. temp-rite’s Cook-Chill systems can also be used in Cook-Freeze operations