Cook/Chill

The programming, planning, design, and implementation of a facility utilizing cook/chill technology require a consultant with extensive knowledge and experience outside of the typically commercial or institutional kitchen. Birchfield Jacobs is uniquely qualified to assist the client, design team, and contractor through a process by which the Team can make sound decisions and understand their impact on the physical design of the building and the on-going daily operations. We have successfully completed over 40 Central Kitchen and Cook/Chill projects from small systems designed into an existing facility to large free-standing central processing plants. Central Kitchens are very complex operations. Successful integration of Central Kitchens into the entire program requires an understanding of:

  • Material handling
  • Refrigerated panel structural knowledge
  • Central refrigeration systems
  • Central washing systems
  • Central waste removal systems
  • Baking
  • Blast chilling
  • Tumble chilling
  • Blast freezing
  • Packaging
  • Transportation
  • Menu analysis
  • Recipe development
  • Purchasing
  • Flexibility

Birchfield Jacobs has a high level knowledge of food processing and packaging equipment as well as traditional foodservice equipment. It is the utmost importance that the Central Kitchen has virtually no down time, which can be achieved with proper equipment selection, some redundancy in equipment without significant increase in cost.

Our prior experience with the implementation of a Hazard Analysis Critical Control Point (HACCP) plan and USDA Certification can assure that the client will be providing the most nutritious and safest food possible to their customers.

Our Central Kitchen and Cook/Chill services include:

  • Feasibility study
  • Cost benefit analysis
  • Site selection
  • Space programming
  • Cost estimating
  • Design/Engineering
  • Construction administration