Tumble Chilling

Cook Chill Tumble Chilling

As part of the DCN Cook-Chill system, filled casings made from a special blend of plastics to retard bacterial growth are conveyed into a purpose built rotary tumble chiller.  This method reduces the temperature of cooked food to below 40°F (4°C) in under an hour, with cooling times and temperatures fully logged.  Sealed chilled casings are then placed in chilled storage at below 40°F (4°C) and can be stored for up to 45 days.

When the product is required for final processing, casings are opened and product filled in the conventional way or deposited into the chosen packaging.  If the product is destined for immediate consumption, in a restaurant or hospital for example, then it can be reheated and served, and will retain the quality and taste of a just cooked meal.