Williams’ downloadable booklet is ideal for beginners and as a reference tool for operators
Invaluable AND Free: Guide to Cook-Chill Systems
cook-chill system adds flexibility and profitability to commercial kitchens big and small, while helping maintain food quality. However, many caterers worry that cook-chill is complicated. Now Williams Refrigeration, one of the world’s leading manufacturers of blast chill and freeze equipment, has produced a Guide to Cook-Chill that tells operators everything they need to know. As well as being ideal for those new to cook-chill, the Guide is an essential reference for anyone managing or operating a cook-chill system.
“We set out to explain cook-chill as clearly as possible,” says Martin Laws, marketing manager at Williams. “A safe production system is simple to operate if well managed. The Guide shows how it’s done.”
From graphics explaining the cook-chill process to a glossary of terms, the Williams Guide covers all the basics. It looks at common misconceptions – such as the idea that cook-chill is only suitable for larger catering operations. In fact, the latest compact blast chillers and freezers bring the benefits of cook-chill to pubs, restaurants and fast food outlets.
The Guide also features in-depth articles covering how a cook-chill system operates, the advantages of using the system and how to select the right blast chiller or freezer for a specific operation.
Whilst food safety and quality have to be key reasons for installing a cook-chill system, the Guide also explains the profit potential. In one example, it gives detailed figures showing how a busy restaurant serving 600 meals per week increased profitability by 28% as a result of installing a cook-chill system.
The Williams Guide to Cook-Chill is published as a 28-page booklet. It is available both in printed format and as a downloadable PDF, from the info centre on the Williams website.
Link: www.williams-refrigeration.co.uk/info-centre
Williams Refrigeration offers a comprehensive range of solutions, from commercial refrigeration to bakery equipment and including a market-leading choice of gastronorm cabinets, modular storage and reach-in and roll-in blast chillers.
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
Copy ends
Guide to Cook-Chill– Oct-13
Press Enquiries:
Toni Turner or Alison Haynes at The Publicity Works: 01263 761000
For more news about Williams visit the press office at www.publicityworks.biz
Martin Laws at Williams Refrigeration 01553 817002
Williams Refrigeration is an ISO9001-2008 Quality Management accredited company and has been awarded ISO14001, the internationally recognised industry standard for Environmental Management Systems. Most recently Williams has demonstrated its commitment to staff welfare by achieving Occupational Health and Safety Standard (OHSAS) certification 18001:2007.
Williams designs, manufactures and installs a highly diverse product range, supplying hotels, hospitals, schools, restaurants, bars and kitchens around the world. With a wide selection of gastronorm cabinets and counters, prep stations, blast chillers/freezers, bottle coolers, bakery and modular coldrooms the company provides products that suit almost any application – a “one-stop” refrigeration purchasing solution.
Williams’ commitment to customers is absolute, offering extensive specialist advice and support from installation through to after-sales, service and maintenance.
To learn more about Williams’ extensive product range visit www.williams-refrigeration.co.uk. To find out how Williams greenlogic initiative can help caterers select energy efficient equipment visit www.greenlogic.info
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