Cook & Chill
What is Cook & Chill?
Cook & Chill is a simple, controlled system of advanced food preparation designed to provide more
flexibility and ensure food safety in foodservice. The technique involves:
• Blast chilling/ freezing
• Keeping cool
The production system itself is simple to operate if well managed, and completely safe.
Why Cook & Chill?
Cooking food kills bacteria and quick cooling down and immediately storing food at low temperatures
limits their growth.
Cook & Chill systems not only ensure higher food safety but also improvement for:
• Food quality
• Nutritional value
With a high-grade Cook & Chill system, especially suited to your needs, you can avoid unnecessary
risks and get new guests through higher quality products.
Cook & Chill Know-how
Eloma is thermal specialist and provides you with a well-balanced assortment of combi steamers.
The only equipment you will require for a small to medium sized Cook & Chill operation is a suitable Eloma
combi steamer and Blast Chiller or Chiller Freezer. You will also need suitable storage such as a
gastronorm refrigerator or coldroom (1°/4°C) for storing the finished product for up to 5 days, or a freezer
(-18°/-22°C) for frozen products for a storage up to several months.
Gain essential advantages by using Cook & Chill systems for buffet, banquet or “à la carte”.
• Increased productivity
• Reduced food waste
• Expanded menu
• Increased turnover
In many cases up to 30% increase in profits and faster amortisation on captial employed.
To ensure complete success your staff should be given specific training on the Cook & Chill operation.
Eloma is able to help you with this. The combination of innovation, performance and quality
management are the driving forces behind Eloma, resulting in superior Cook & Chill KNOW HOW.
To make it easy for you to get started we have listed the most popular equipment combinations for Cook
& Chill. You can calculate approximately 3 cycles per machine by using the thermal hoods.
Eloma Blast chillers /
Number of covers Cold storage
combi steamer Chiller freezers
Genius /MB 6-11 Refrigerator /
<30 3 rack
18 plates Freezer
Genius /MB 10-11 Refrigerator /
30-50 6-10 rack
32 plates Freezer
Genius /MB 20-11/12-21 Refrigerator /
50-100 13 rack
62/77 plates Freezer
Genius /MB 20-21 Modular or Roll-in
100-300 roll-in for 2/1 GN
120 plates Coldroom
Genius /MB 20-21 + 20-11 Modular or Roll-in
300-500 roll-in for 2/1 GN
120 + 62 plates Coldroom
2 Genius /MB 20-21 Modular or Roll-in
500-700 roll-in for 2/1 GN
120 + 120 plates Coldroom
3 Genius /MB 20-21 Modular or Roll-in
700-1000 roll-in for 2/1 GN
120 + 120 + 120 plates Coldroom
Please note these are approximate numbers – for detailed information on Cook & Chill products for your operation please contact your
local Eloma dealer.
The Cook & Chill Process
à la carte
Blast chilling /
Cooking / Regenerating
Using a Cook & Chill system makes your kitchen more effective and efficient.
Can be used by any foodservice Increased food quality, enables menu
operation, large or small. expansion – for more guests and
Cook-Chill is simple to implement and
operate. Saves time, energy and food waste –
Makes compliance with latest HACCP
and Food Safety Legislation simple. Quite simply – will improve your
business and profitability.
Eloma GmbH · Innovative cooking and baking technology · Otto-Hahn-Str. 10 · 82216 Maisach / Germany
Phone: +49 (0) 8141 395-0 · Fax: +49 (0) 8141 395-130 · firstname.lastname@example.org · www.eloma.com