Cook & Chill: What’s the Best Way to Chill Your Product After Cooking?

One of the hottest debates in food processing is all about cooling—and we hear it every day at PerMix:

👉 Do you chill in the same vessel you cook in?
👉 Do you transfer to a separate chiller?
👉 Or do you package it hot and use a water bath?

Each method has its pros and cons, and the best choice depends on your product, throughput needs, and plant setup. Here’s a quick breakdown:

✅ Chilling in the Same Vessel

• No transfers = less product loss, better sanitation
• Ideal for precision-controlled products like soups & sauces
• Downsides? It can tie up your mixer longer between batches

✅ Chilling in a Separate Vessel

• Speeds up production by freeing the cooking vessel
• Ideal for continuous or high-volume production
• But requires more space and equipment

✅ Packaging Hot + Water Bath Chill

• Perfect for portion-packed, sealed products
• Fast batch chilling with minimal exposure
• But adds more handling and sanitation requirements

At PerMix, we engineer versatile cook & chill systems that adapt to your process—whether you want to cook, chill, and CIP in one unit, or run a full multi-step operation.

💡 The key is choosing a system that improves quality, increases efficiency, and works with your team—not against it.

👨‍🔬 Need help deciding? Let’s talk about the best option for your operation.

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John

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