CSS Foods Bulk Food Production

Have you considered bulk food production for your soups, sauces or salad dressings? Bulk production can save you time and cut your labor costs. It can also improve your product consistency and reduce waste.

CSS Foods utilizes state-of-the-art cook-chill equipment to assist clients such as Johnny Rebs’ Southern Roadhouse and Catering, Four Partners, Inc. and National Sports Grill with bulk sauce production. We are eager to help all of the restaurants in California save time, create product consistency and save waste.

All of the food processing is done in our 22,000 square foot kitchen and warehouse in Anaheim. Products processed with our cook-chill equipment can be stored frozen for 6 months and refrigerated for 45 days. We can assist you with delivery and storage services. Please review attached explanation of the cook chill process.

If you would like a competitive quote or more information, please contact:
Director of Sales and Marketing Shannon Buhrmaster at:
714-229-3375 or cell 714-457-4694.
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WHAT IS COOK CHILL?

Cook/Chill Systems
The cook/chill system is basically a food cooking "manufacturing process" that cooks food to a "just done" status then immediately chills it (but does not freeze it) for storage and reheating at a later time. Cook/chill offers today's food service operators a cost effective means of providing quality foods while reducing overhead costs.
The basic cook/chill concept centers on the fact that food-borne organisms that cause spoilage and poisoning grow rapidly between 40° and 140°F. Foods are cooked to the proper temperatures, killing most organisms and microbes, followed by rapidly chilling the product down through the temperature range of 140° to 40°F. The cooked food is then stored as close to the freezing point as practical without allowing it to actually freeze.

There are two methods for product cooling: blast chilling and water bath chilling. Blast chilling uses cold air blown over the food in containers (usually shallow pans) while the water bath chilling method submerses sealed casings of cooked food in very cold water. Our water bath chilling can yield shelf lives up to 45 days refrigerated and 6 months frozen.

The primary difference of the cook/chill system compared to more common kitchen food preparation techniques is in the final cooking, chilling, and storage methods. The goal is ideally to automate and control everything in these stages so that the prepared food manufacturing can occur as a steady process, rather than the more typical peak-and-valley method of most kitchens. This steady operation can fine-tune food quality through strict adherence to standardized recipes and procedures to ensure a consistent product.

Benefits:

• Guaranteed product consistency.

• Save labor time.

• Less waste.

• Save storage space.

• Save on purchase price of raw food material.

• Product always on hand and available.

• Product can be stored refrigerated for up to 45 days and frozen up to 6 months.

• Only natural ingredients no additives or preservatives added.

Services:

1) Research and Development. Product development and Market Analysis.

2) Sample product runs.

3) Storage and ordering.

4) Batch runs from 16oz to 1 gallon. Any size account.

5) Labeling and nutritional facts for in restaurant and retail sales.

6) Shipping and local delivery.