[Eliminating the labor shortage! ] Introducing the benefits of the cook-freeze system!

Did you know about the cook-freeze system that allows you to prepare a large amount of food with less manpower?

Cook-Freeze is a system that allows food to be served in a delicious state while streamlining work by freezing it immediately after cooking. Recently, more and more stores are introducing it.

In recent years, it has become difficult to hire part-time workers, especially in restaurants due to the shortage of manpower. The cook-freeze system is one way to solve these problems for restaurants. If you don't know everything from now on, you may end up falling behind the flow.

Therefore, on this page, we will introduce what Cook Freeze is and the advantages and disadvantages of introducing it. We will also introduce rapid freezing, which allows us to provide products without sacrificing quality even after freezing.

Please read until the end and solve your store's problems while keeping up with the trends of the times.

table of contents

What is Cook Freeze System?

First, let me explain what the Cook Freeze System is.

Cook-freeze is a cooking method in which food is frozen immediately after cooking (within 30 minutes after cooking), stored in the freezer before bacteria can grow (within 90 minutes at a core temperature of -5℃ or less), and then warmed up before serving. . After cooking, the risk of food poisoning is lowered by allowing the food to quickly pass through a temperature range where bacteria can easily grow.

Therefore, it is possible to pre-cook the food and heat it before serving. If you cook all the food in bulk during relatively less busy times, you can run the restaurant with fewer people even during busy times.

Cook-freeze is a system that hasn't been used much in the past. Here we will introduce its advantages and disadvantages.

Advantages of using

long shelf life

Cook Freeze can preserve food for up to 8 weeks with minimal spoilage.

Therefore, you can make it in bulk, stock it, and use only the amount you need. Additionally, losses can be reduced to an absolute minimum.

Highly safe

Cook-freeze quickly passes through the temperature range where bacteria become active (20 to 40 degrees Celsius), reducing the risk of food poisoning and providing safe meals.

Preparation and preparation of raw foods, which are at high risk of food poisoning, are kept to a minimum, so you can keep the kitchen clean and maintain sanitary conditions.

You can provide a lot of food with less manpower.

Since it keeps well, you can make large quantities at once, reducing the number of people needed to prepare the food. In addition, when serving food, all you have to do is heat it up and serve, so you can serve the food without the need for a cook. We can solve the labor shortage.

Although the cook-freeze system has many advantages, there are also disadvantages. Here's why.

Disadvantages when using

The disadvantage of the cook-freeze system is that with regular rapid freezing, the taste of the food may deteriorate, making it impossible to produce a satisfying dish.

Quality deteriorates due to freezing

Cook-freeze requires refrigeration.

However, when frozen, the texture and flavor may deteriorate compared to the original product. The taste of the food served is a particularly important element for restaurants. If you compromise, you may end up losing customers.

Customers are looking for cheap and delicious food. If the taste deteriorates, the value of the store will decrease.

So far, we have introduced the advantage of the cook-freeze system, which solves the labor shortage, and the disadvantage, which is that the taste deteriorates. Some of you may be wondering if there is a way to solve both the problem of labor shortages and the provision of delicious food.

In fact, there is a method called rapid freezing that can minimize the deterioration of taste, which is a disadvantage of freezing. Here we will introduce rapid freezing.

rapid freezing allows you to cook and freeze without reducing quality

There are ways to maintain quality and serve delicious food even with the cook-freeze system. That is rapid freezing.

rapid freezing minimizes damage to food cells by freezing them in a short time, and even after thawing, the food can be restored to its pre-freezing state.

rapid freezing allows you to provide delicious food even if you install a cook-freeze system, and can also overcome other issues such as labor shortages.

Conclusion

How was it?

Cook-freeze can solve labor shortages, and by incorporating rapid freezing, you can maintain the quality of the food you serve.

In the future, a time will come when it will no longer be possible to survive simply by providing delicious food.

Why not introduce a CookFreeze system to alleviate labor shortages while providing cheap, delicious food?
​Click here to learn more about rapid freezing

>> Click here if you would like to know about examples of using rapid freezing