Provided by TUCS Equipment
1 CEU available

An introduction to cook-chill food production for foodservice consultants. The session explains how cook-chill works, where it fits (and where it does not), the benefits and challenges an operator should weigh before committing, and how to size and specify the three core pieces of equipment — cooking kettles, packaging (baggers), and water-bath chillers — including the options that affect capacity, labor, and food safety.

To register, contact Rob Mattoch rmattoch@tucsequipment.com