A Summary of our Kitchen Production Methods

When it comes to kitchen production methods, you can choose from individual technologies or combine them:

• Cook & Serve: Conventional cooking; meals served hot immediately
• Cook & Chill: Food cooked partially, shock-frozen, vacuum packed if necessary; cooking completed on-site
• Cook & Freeze: Food cooked, shock-frozen, reheated on site
• Sous-Vide: Variation of Cook & Chill; food cooked carefully to conserve particular contents in special vacuum pouches
• Cook & Hold: Conventional cooking; food kept warm until serving
• Cook & Choice: (self service/ show cooking) Consumer actively influences preparation of food
• Cook & Look: Show cooking

No matter which methodology you choose, we will advise you individually and in detail on the different methods of preparing and processing meals.