The cook-chill system, a prominent feature at Horeq 2005

The Hotel and Restaurant Equipment Show will include activities and workshops designed to boost technological solutions for making and preserving food Visitors at HOREQ will be able to attend talks and demonstrations about cold line technology Experts on this subject will talk about the advantages and real possibilities of business application. Cold line applications for banquet catering will also be discussed at the trade fair, with the staging of the Fifth Conferences on Disposable Trays. Here they will promote the advantages of this system.

Between 19th and 22nd October 2005, HOREQ, in Feria de Madrid, The Hotel and Restaurant Equipment Show, organized by IFEMA, will host ¡§Cook-Chill System¡¨. It is an initiative by the Spanish Federation of Hotel and Catering, FEHR, with the cooperation of Iberchef Express. Its aim is to ¡§tell the hotel and catering sector about the way this system woks and its advantages¡¨, says Emilio Gallego Secretary General of FEHR. ¡§It is a real technological revolution, which is more and more popular in the catering sector, even though there is still a lot to do¡¨, he adds.

During, the four days of the trade fair ¡§Cook-Chill System¡¨ will be the prominent feature of a dynamic exhibition, in which a series of experts will make presentations on how the system works. They will also show off the advantages that it brings to the sector. There will also be explanation videos, practical demonstrations with foodstuffs and the specialized technicians present at the exhibition will be available to give guidance to the professional visitors to the trade fair.

Also, to put the received information into practice, those present at the meeting will have the opportunity every day to attend product tasting sessions of starters, main courses and desserts made using this technology. A full programme that will show the importance of this system for the catering sector.

. The cold line system even helps with preparing banquets

In this way, HOREQ 2005 will host the Fifth Conferences on Disposable Trays, which will display the Cook-Chill applications for Banquet Catering . At this conference, ANTA, the Association of small and medium-sized enterprises for the promotion of the use of new technologies in eating out, will try to promote the advantages of this process for all catering companies who offer their services at weddings, communions and business meetings.

. A rewarding investment

The so-called cold line is a process of creation and conservation of foodstuffs, through refrigeration or freezing techniques, for their later consumption. A system that guarantees food safety, as it increases mechanization and diminishes manual contact with foodstuffs. To do this, adequate chilling and freezing preservation chambers, microwaves and convection ovens are needed to regenerate products.

´It is a big investment´, explains Carmen Goizueta, founder of Eneldococina, a catering company that has recently incorporated this technology. However, she recognizes that ¡§it returns the investment in about three years and, meanwhile, we guarantee customers high quality products without any loss in their nutritional qualities¡¨.

. Operation

Once the food has been cooked, it is refrigerated in a chamber until the product reaches 3º C in less than two hours. Once refrigerated, the food can be preserved in a refrigeration chamber for a maximum of five days, until its delivery. Finally, the production departments of the customers carry out the process of regeneration of the foodstuffs which are still frozen, in microwaves and convection ovens, or even at room temperature for products that do not need heated regeneration such as salads, cold soups, or desserts. In short, it is a system that guarantees food safety maintaining the texture, flavour and look of the product.

Madrid, October 2005