Snap freezing

Snap freezing (or cook-chill or blast freezing) is the process of cooking meals until they are almost done and then rapidly chilling them.

The process involves the cooking of meals at a central factory, rapidly chilling them for storage until they are needed. Cook chill foods need to be packed in shallow trays to make the process more efficient. The food is cooled to a temperature under 3 degrees Celsius within 90 minutes of cooking and stored at a maintained temperature of 0 to 3 degrees Celsius. The meals can then be transported in refrigerated transport to where the food is to be reheated and consumed when needed.