Recorded at FoodSpace®s test kitchen in Boise, Idaho, on September 10, 2025 as part of its ‘Pars & Paella’ event, and hosted by FCSI’s Foodservice Consultant magazine, this expert panel discussion is supported by Tucs. It addresses how cook chill technology can offer greater flexibility to meet diverse customer preferences and enable a more efficient use of staff by standardizing operations and allowing for better planning of preparation workflows. Plus, the positive impact it is having on the labor challenge.
The session was moderated by Michael Jones of FCSI’s Foodservice Consultant magazine and features the following participants:
- Renee Palmer (FCSI Senior Associate), FoodSpace
- Rob Mattoch, TUCS
The beauty of cook chill
“What’s beautiful is that, if you hit certain markers along the process you can not only offset that time period of when you are cooking, but you can also increase the shelf-life dramatically. Sometimes by up to 29 or 30 days through pastuerization,” says Mattoch on cook chill innovation.
“And if you take that combination of being able to move that production time and also increase that shelf life, you give that operator a lot of tools to meet those challenges that we’re talking about. But also opportunities for centralization and automization.”
You can watch the video of the panel below:
Further details:
Find out more at https://www.fcsi.org/ and tucsequipment.com.
