COMBI OVENS AND COOK & CHILL

Combi ovens and Cook & Chill technology

The Diamond range includes electric and gas combi ovens with direct water injection or a separate steam boiler. Compact countertop models and high-capacity roll-in units are available to suit the required GN capacity, production volume and cooking process. Individual model ranges differ in their control systems, humidity regulation, programme capacity, core temperature probes and automatic washing systems. A detailed comparison of the technologies and selection criteria is available in HOW TO CHOOSE A COMBI OVEN.

Cook & Chill – from preparation to service

Cook & Chill links the individual technological operations into a precisely controlled workflow. Cooking, packaging, rapid chilling, controlled storage and subsequent regeneration separate production time from service time and support more efficient kitchen organisation.

1. Cooking – food is prepared in a combi oven according to the selected recipe and required core temperature.
2. Portioning and packaging – prepared food is divided into suitable containers or GN pans. Selected processes may use vacuum packaging to limit contact with air and simplify storage.
3. Rapid chilling or freezing – in Cook & Chill, food is rapidly chilled in a blast chiller. In Cook & Freeze, blast freezing is used instead.
4. Controlled storage – packaged and labelled food is held in refrigerated or frozen storage at the specified temperature until the next processing stage.
5. Regeneration and temperature holding – before service, food is regenerated in a combi oven or dedicated regeneration unit. A holding cabinet then maintains the required temperature without unnecessary drying.
6. Service – regenerated food is finished, portioned and served at the scheduled time.

Benefits of a properly organised workflow

Cook & Chill enables larger production batches to be prepared in advance, distributes staff workload more evenly and reduces pressure on the kitchen during peak service. Rapid chilling also helps preserve the flavour, texture and appearance of food. The process depends on strict compliance with specified times, temperatures, hygiene procedures and accurate batch records.

Complete equipment for preparation, storage and service

A complete system can combine combi ovens, chamber vacuum machines, blast chillers and freezers, refrigerated storage, regeneration units and holding cabinets. The range is complemented by heated and refrigerated mobile trolleys, roll-in racks, banquet systems, oven stands, hoods, stacking kits and accessories for specific appliance models.

Frequently asked questions

Is vacuum packaging essential for Cook & Chill?

No. The packaging method depends on the food and the selected production process. Food may be stored in suitable sealed GN pans, containers or vacuum bags. Vacuum packaging is particularly useful for accurate portioning and for food cooked or regenerated directly in the bag.

What is the difference between Cook & Chill and Cook & Freeze?

In Cook & Chill, prepared food is rapidly chilled and stored under refrigerated conditions. In Cook & Freeze, it is blast frozen, allowing longer storage but requiring a different process and regeneration conditions.

Can a standard refrigerator replace a blast chiller?

No. A standard refrigerator is primarily designed to store food that has already been chilled. A blast chiller removes heat from freshly prepared food much faster and provides control over the entire chilling cycle.

How should combi oven and blast chiller capacities be matched?

The blast chiller must be able to process the quantity of food produced in one batch. The GN capacity of the combi oven should therefore be compared with the blast chiller’s declared chilling or freezing capacity in kilograms.

What is the purpose of a holding cabinet before service?

A holding cabinet maintains prepared or regenerated food at the set temperature until service. It does not replace blast chilling or the regeneration of chilled food, but helps coordinate final preparation with the planned serving time.