Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries. How is cook/chill technology keeping up with the varied needs of the marketplace?
“There are a large number of retail foodservice operators that are cook-chilling foods in extremely large volumes,” says Brian A. Nummer, Ph.D., extension food safety specialist and associate professor at Utah State University and senior food safety advisor to Walt Disney Parks and Resorts, in Orlando, Fla. While the schools are not that inventive, the casinos and similar large caterers are quite inventive.