A demonstration of the Lainox “Cook and Chill” system was held at The Institute of Tourism Studies on 6 and 7 March. This seminar was attended by members of the catering community and students from ITS.

David Jenkins a renowned chef from the UK, illustrated new methods of working in the kitchen, reducing production costs and improving product quality using this system. The attendees witnessed the assurance of perfect cooking results offered by “The Cube” ovens as well as the chilling power of “The Chill” blast freezers.

One of the highlights of the seminar was the use of a blast chiller. This is an indispensable piece of equipment in any kitchen. Most cases of food contamination occur in improperly chilled dishes, preserves and foods, which remain at a temperature within the danger range for several hours.

Apart from losing their freshness, these foods also tend to lose their flavour, fragrance and colour typical to fresh products. It was widely agreed that a blast chiller can totally eliminate these risks.

The seminar was organised by The Catering Centre.