Study on the production Control of Quick Chilling in Cook-Chill System

Abstract

The purpose of this study is to clarify the method of quick chilling and production control for the Cook-Chill system.We got the following results by analysing the records on the temperature and the reguired time when making quick chilling of many kinds of dishes by using two kinds of Blast Chillers.
1) The more size and thickness of solid cooking increased, the longer the time required for quick chilling (chilling time) became.It was observed that the shape and quality of cooking had impact on the chilling time.
2) The more the amount of a shallow pan increased, the longer the chilling time (the time per unit weight) became.The more the number of shallow pans increased, the shorter the time per unit weight became and the more the production efficiency was improved.
3) We can estimate the chilling time by the weight of cooking and the number of a shallow pan.
4) There was the strong relationship between the each passing time of quick chilling and the passing time at another temperature.This means that it is possible to manage the temperature and time during the Cook-Chill production process.