Why frozen

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As any chef will tell you, a meal is at its freshest the moment it has been prepared. That's when we freeze it

The Case for Cook-Freeze

In some NHS systems, food is cooked and then held for a long period. Often, even when the quality is of a high standard, it is at its best hours before it is served to the patient. In this situation, it is almost inevitable that the taste, appearance and nutrition will deteriorate well before the patient has been s erved their meal. This can result in undernourished and dissatisfied patients.

Our Cook Freeze Systems work on the simple principle that food should be regenerated immediately before it is served to the patient. Only in this way can our core philosophy be delivered to the patient: 'food should always be at its best at the point of service’

Why Choose Cook-Freeze?

Tremendous advances in both food and systems technology has made Cook Freeze the ideal system for many NHS applications. In the NHS, good food cannot overcome poor systems and good systems cannot overcome poor food. So, to ensure that food is at its best at the point of service, both are needed.

There is often much ill informed emotion around the fresh versus frozen debate. However, it should be remembered that frozen food is often, in reality 'fresher" and more nutritious than so called fresh or chilled food. As food is frozen quickly and early in the production process, flavours are locked-in and vitamin content is retained.

1. Safer than cook chill
2. Less temperature sensitive
3. Easy to handle
4. Simplified Preparation
5. Potential cost savings
6. Longer product shelf-life
7. Fewer deliveries required
8. Flexible menu planning
9. Reduced wastage
10. Consistent quality product

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