DC NORRIS FOUNDER & MANAGING DIRECTOR, DAVID NORRIS, 

EARLY 1980s

HELPED PIONEER THE METHOD & PRESENT IT TO THE UK AND EUROPE

The cook chill method is a food preparation process that involves the cooking and subsequent rapid chilling of cooked food.

WHAT IS COOK CHILL?

IDEAL FOR HIGH USE PRODUCTS LIKE SOUPS

The food product is cooked in large batches, then (often) dispensed into smaller bags for ease of storage and transportation. Both commercial and  small-batch kitchens can benefit from the cook chill method to quickly reheat and serve many high-use products such as soups, sauces, chilis, or pasta dishes.

COOK CHILL IS

WELL SUITED TO MANY FOOD TYPES

The cook chill method works equally well for many other food types and follows the same steps for cooking, storage and use.

COOK CHILL IS

COOK CHILL FOLLOWS

THE 6 STEP  COOK CHILL METHOD

STORE/SHIP

The cooled bags are taken from the chiller to be frozen, stored locally, or shipped out. The durable bags stack easily and help minimize the need for large storage spaces and shipping costs.

STEP  4:

REHEAT

When the product arrives at its final destination, it can be reheated in a hot water bath, a steamer, or placed directly into a pot or pan.

STEP  5:

SERVE

The final food product delivers a quality, freshly cooked taste!

STEP  6:

COOK CHILL BENEFITS

1)  Using sealed bags for cooking, cooling and transport keeps contaminants out. 2)  Batch cooking foods ensures consistency in flavors, textures, colors & aromas. 3)  Improves kitchen efficiency. 4)  Cold storage provides safe extended shelf life.

SAFETY & EFFICIENCY

THE COOK CHILL METHOD

EQUIPMENT FOR

For more than 50 years DC Norris has been designing and manufacturing cook chill equipment for food manufacturers around the globe.

THE COOK CHILL METHOD

EQUIPMENT FOR

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Care to know more about  our cook chill equipment?