Our Cooking Center, which obtained health permission at the end of 2004, is capable of producing meals that can be prepared in two different ways, depending on the customer’s needs.
Refrigerated mode (cook and chill)
Food after cooking is promptly brought to low temperatures around 4°C at the core of the product in the shortest possible time through the use of sophisticated blast chillers to prevent bacterial growth and ensure that the organoleptic and hygienic qualities of the product are maintained. Refrigerated foods will later be reactivated directly at the customer’s site through the use of thermorefrigerated trolleys capable of performing thermal regeneration of the product, which involves a core temperature of 75°C for foods to be served hot, and a temperature of 10°C for foods to be consumed cold.
Fresh-hot bond mode
According to this method, foods to be consumed hot once cooked are maintained at temperatures >65°C at the core of the product through the use of suitable containers to ensure the maintenance of the heat chain until distribution to the final consumers.