Multi-criteria optimization of Cook&Chill processes for network catering establishments

Abstract

The article presents innovative Cook&Chill technologies, describes the stages of technological production of products. The nature of the technological processes of a catering company is the main factor that determines which types of automated thermal equipment should be used at this enterprise in order to ensure high economic efficiency of its use, facilitate the work of workers engaged in its operation, increase the level of labor automation, the optimization of Cook and Chill processes is shown to be associated with a variety of criteria for choosing the optimal option includes criteria for min deviations from the reference structures: amino acid composition of the product; fatty acid composition; vitamin content; composition of trace elements, as well as criteria for food digestibility, nutritional, biological and energy value of the product. Cook&Chill meets absolutely all the requirements in this regard, allowing you to rationally manage the cost of the product by reducing the cost of producing a dish. The effectiveness of the method has been proven by practical world experience. Cook and Chill technology allows you to increase the yield of batches by three or four times. When preparing dishes, no changes in recipes are required and the current technological standards can be used. Cook and Chill technology can be effectively applied at enterprises with any range of products, up to the widest, and of any capacity. This technology provides for the use of fairly familiar pieces of equipment, such as a convector or microwave oven, air-type intensive cooling systems (blast-chiller) or water-type (tumbler-chiller or turbojet-chiller).