Cook Chill is not a new technology. It has been around for decades. It is one of the most efficient ways to produce large quantities of food. Because of its chilled state and long shelf life, chilled food is handled and transported easier.
The process of extended shelf life for liquid and semi liquid foods allows users to make products well in advance of requirement, operating the kitchen as a means of supply to the food bank.
– Greg Archer
We manufacture excellent cooking kettles and
a whole concept of cooking around them.