Planning Cook & Chill
In Cook & Chill, cooking and service are separated in time: food is cooled after preparation and regenerated later. For your planning, it is crucial to determine whether you produce the food yourself or receive chilled meals.
We will clarify these interfaces
- Production and cooling when preparing in-house.
- Chilled storage, transport and quantities provided.
- Regeneration and service at the point of consumption.
Production or preparation?
A production kitchen requires different functions from a pure preparation kitchen. We will agree with you on which steps take place on-site and how equipment, space and staff workflows fit together.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.