FIFA World Cup Jet Cook? Training

Training continues in Qatar on the DC Norris Jet Cook System, Capkold Cook Chill and Sous Vide operation.??Additional personnel has been brought in by our customer to cover the volume of meals/food required during the World Cup.?This includes the estimated 1.7 million fans, and the 200,000 extra people required to support the games including hotel workers, stadium staff, supervisors and cleaners.

Yesterday’s training included meals from Lebanon and Europe such as Lebanese Fasolia, bechamel and sauces which were cooked using a combination of Jet Cook, and Braising Bar and then pumped into Cook Chill bags with our pump fill station, before being rapidly cooled in the Tumble Chiller.?

Food produced using this Capkold Cook Chill system?retains the taste, texture and aroma?of freshly prepared ingredients, yet may have been produced in large volumes up to 45 days in advance.?This enables our customer to build up a stock of quality food for use at a later date.

Products are?safely pasteurised?when heated to this high temperature, then rapidly cooled to slow spoilage caused by microbial growth. They must then be placed in controlled refrigerated storage to retain food quality, taste, texture and aroma.

Jet Cook / Cook Chill system:

Fasolia (400kgs) - 60 minutes

Bechamel/Sauces - 25 minutes approx.

Traditional Cooking methods (bratt pans / catering style equipment)?- 90-120 minutes.

The feedback from the chefs was that they found the DCN systems to be much simpler to operate and it is a much less physical process.?The finished product quality was also excellent.