Оборудване за готвене с последващо охлаждане

Оборудване за готвене с последващо охлаждане

Системата за готвене с последващо охлаждане (Cook&Chill) позволява храните да се съхраняват на порции по-дълго в стандартни хладилници, ястията да бъдат произведени в значително по-големи партиди за многократно последователно сервиране или за банкети. За целта се използва готварско оборудване, хладилници, въздушни или разбъркващи охладители и голяма гама аксесоари като средства за пакетиране и вакуумиране. Тази технология се предлага вече както за малки, така и за големи професионални кухни. Докато при kласическата кухня след всяка смяна на изходните продукти се изисква да се прави почистване и хигиенизиране на използваните уреди, добре организираната централизирана кухня за готвене с последващо охлаждане допуска това да се прави по-рядко и дори и еднократно за деня, когато се преминава от един тип изходни продукти към друг (напр. от месо към риба). Микропроцесорен контрол и непрекъснато цифрово отчитане на температурата във вътрешността на уредите и/или на приготвяните ястия са стандартни характеристики на повечето системи за готвене с последващо охлаждане. Те са проектирани да облекчи HACCP програмите. Затова ключът за безопасно продължително складово съхранение на храна, приготвена чрез тези системи е в скоростното охлаждане, което бързо превежда готвения продукт през опасната зона за бактериално развитие.

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