It has to be in order to meet the unbelievable production and quality requirements. The rapid temperature reduction accomplished in blast-chillers stops the cooking process and eliminates risk of bacterial growth that can occur when food is slowly or improperly cooled. The kitchen staff needs time to do the job right. Cook-chill lets them cook unrushed and ensures that food reaches the customer the way it was intended. There are other, less obvious but equally compelling reasons that cook-chill systems are brought on board.
Fewer workers mean an extra cabin or two for paying passengers.
Though it most often is associated with noncommercial foodservice settings, such as nursing homes and prisons, cook-chill technology is ideal for preparations in a diverse group of operational settings. Steaks and chicken, for instance, can be marked on the grill in the early morning, transferred to the blast-chiller for cooling, then refrigerated until they are finished at the height of the dinner crunch. Vegetables also can be adapted to cook-chill, with the initial cooking done early and a brief, final finishing carried out at serving time. Even roasts and other large cuts of meat can be blast-chilled. Only deep-fried foods aren't suitable, Nagel says.