The term "Cook and Freeze" refers to a process in mass catering where meals are prepared, portioned, and then flash-frozen. The frozen dishes can be stored for an extended period and thawed and regenerated when needed.
Recipe management and optimization
Production planning and control
Temperature monitoring and documentation
Inventory management for frozen products
Order management and supplier integration
Quality control and traceability
Regeneration planning and control
Nutritional value calculation and allergen labeling
Cost calculation and control
Reporting and analytics
Frozen ready meals for hospitals and nursing homes
Frozen menu components for schools and daycare centers
Flash-frozen meals for company cafeterias
Frozen food for events and catering services
Frozen individual portions for senior care facilities
Frozen meals for airlines and travel catering
