{"id":11133,"date":"2024-02-13T09:20:33","date_gmt":"2024-02-13T09:20:33","guid":{"rendered":"https:\/\/www.electroluxprofessional.com\/cz\/?p=11133"},"modified":"2024-02-13T10:04:35","modified_gmt":"2024-02-13T10:04:35","slug":"cook-and-chill-process-the-correct-approach-to-reduce-food-waste","status":"publish","type":"post","link":"https:\/\/www.electroluxprofessional.com\/cz\/cook-and-chill-process-the-correct-approach-to-reduce-food-waste\/","title":{"rendered":"Spr\u00e1vn\u00fd p\u0159\u00edstup k va\u0159en\u00ed a ke zchlazen\u00ed, jak sn\u00ed\u017eit pl\u00fdtv\u00e1n\u00ed potravinami a je\u0161t\u011b mnohem v\u00edce"},"content":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Proces va\u0159en\u00ed a zchlazen\u00ed je <strong>metoda p\u0159\u00edpravy a va\u0159en\u00ed pokrm\u016f p\u0159ed jejich rychl\u00fdm zchlazen\u00edm k zaji\u0161t\u011bn\u00ed bezpe\u010dnosti a prodlou\u017een\u00ed jejich trvanlivosti<\/strong>. Tento proces byl vyvinut pro odd\u011blen\u00ed v\u00fdroby pokrm\u016f a pod\u00e1v\u00e1n\u00ed, optimalizuje dobu p\u0159\u00edpravy, standardizuje procesy a zaru\u010duje bezpe\u010dnost potravin. Navzdory mnoha v\u00fdhod\u00e1m vy\u017eaduje nastaven\u00ed syst\u00e9mu va\u0159en\u00ed a zchlazen\u00ed pe\u010dliv\u00e9 zv\u00e1\u017een\u00ed nad r\u00e1mec pouh\u00e9ho n\u00e1kupu za\u0159\u00edzen\u00ed. Aby byla zaji\u0161t\u011bna <strong>bezprobl\u00e9mov\u00e1 integrace do provozu kuchyn\u011b<\/strong>, mus\u00ed b\u00fdt spr\u00e1vn\u011b nastaven i pracovn\u00ed postup. Aby se pln\u011b vyu\u017eil potenci\u00e1l procesu va\u0159en\u00ed a zchlazen\u00ed, jen\u017e nab\u00edz\u00ed v\u00fdznamn\u00e9 v\u00fdhody, vy\u017eaduje to pe\u010dliv\u00e9 pl\u00e1nov\u00e1n\u00ed a proveden\u00ed. Gastronomick\u00e9 provozy mohou vyu\u017e\u00edvat v\u00fdhod efektivn\u00edho syst\u00e9mu va\u0159en\u00ed a zchlazen\u00ed, pokud budou pe\u010dliv\u011b zva\u017eovat pracovn\u00ed postupy i v\u00fdb\u011br za\u0159\u00edzen\u00ed kuchyn\u011b.[\/vc_column_text][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][elx_heading text_color=&#8221;inherit&#8221;]Proces Va\u0159en\u00ed a zchlazen\u00ed: v\u011bci, kter\u00e9 je t\u0159eba zv\u00e1\u017eit \/ na kter\u00e9 si d\u00e1t pozor[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]<strong>Proces va\u0159en\u00ed a zchlazen\u00ed nab\u00edz\u00ed gastronomick\u00fdm provoz\u016fm mnoho funkc\u00ed a v\u00fdhod<\/strong>. V prvn\u00ed \u0159ad\u011b zvy\u0161uje bezpe\u010dnost potravin t\u00edm, \u017ee zkracuje dobu, kterou potraviny tr\u00e1v\u00ed v \u201enebezpe\u010dn\u00e9 z\u00f3n\u011b\u201c mezi +8 \u00b0C a +68 \u00b0C (46,4 \u00b0F a 154,4 \u00b0F), kde je r\u016fst bakteri\u00ed nejrychlej\u0161\u00ed. To znamen\u00e1, \u017ee <strong>potraviny lze skladovat del\u0161\u00ed dobu bez obav ze zka\u017een\u00ed nebo kontaminace, \u010d\u00edm\u017e se prodlou\u017e\u00ed trvanlivost a sn\u00ed\u017e\u00ed se pl\u00fdtv\u00e1n\u00ed potravinami.<\/strong>[\/vc_column_text][vc_empty_space height=&#8221;16px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][elx_heading font_container=&#8221;h3&#8243; text_color=&#8221;inherit&#8221;]1. Sn\u00ed\u017een\u00ed n\u00e1klad\u016f na pracovn\u00ed s\u00edlu[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]Krom\u011b p\u0159\u00ednos\u016f pro bezpe\u010dnost potravin m\u016f\u017ee proces va\u0159en\u00ed a zchlazen\u00ed v\u00e9st i ke <strong>sn\u00ed\u017een\u00ed n\u00e1klad\u016f na pracovn\u00ed s\u00edlu<\/strong>. D\u00edky standardizaci pracovn\u00edch postup\u016f p\u0159i p\u0159\u00edprav\u011b j\u00eddla a porcov\u00e1n\u00ed j\u00eddla p\u0159edem m\u016f\u017ee person\u00e1l kuchyn\u011b pracovat efektivn\u011bji a u\u0161et\u0159it spoustu \u010dasu. Je v\u0161ak d\u016fle\u017eit\u00e9 poznamenat, \u017ee tyto \u00faspory jsou mo\u017en\u00e9 pouze tehdy, kdy\u017e jsou pracovn\u00ed postupy spr\u00e1vn\u011b a efektivn\u011b napl\u00e1nov\u00e1ny. Pokud z\u016fstane celkov\u00fd pracovn\u00ed postup neefektivn\u00ed, pouh\u00e1 investice do nov\u00fdch za\u0159\u00edzen\u00ed k v\u00fdznamn\u00fdm \u00faspor\u00e1m nepovede.[\/vc_column_text][vc_empty_space height=&#8221;16px&#8221;][elx_heading font_container=&#8221;h3&#8243; text_color=&#8221;inherit&#8221;]2. Ergonomick\u00fd design[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]Chcete-li maximalizovat v\u00fdhody procesu va\u0159en\u00ed a zchlazen\u00ed, je d\u016fle\u017eit\u00e9 uva\u017eovat o <strong>ergonomicky navr\u017een\u00fdch za\u0159\u00edzen\u00edch a efektivn\u00edm designu pracovn\u00edho prostoru<\/strong>. \u00dasp\u011bch syst\u00e9mu va\u0159en\u00ed a zchlazen\u00ed nakonec z\u00e1vis\u00ed na pe\u010dliv\u00e9m pl\u00e1nov\u00e1n\u00ed a proveden\u00ed, je\u017e zajist\u00ed, \u017ee jsou za\u0159\u00edzen\u00ed a pracovn\u00ed postupy optimalizov\u00e1ny pro maxim\u00e1ln\u00ed efektivitu a bezpe\u010dnost.[\/vc_column_text][vc_empty_space height=&#8221;16px&#8221;][elx_heading font_container=&#8221;h3&#8243; text_color=&#8221;inherit&#8221;]3. Omezen\u00ed pl\u00fdtv\u00e1n\u00ed[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]P\u0159i spr\u00e1vn\u00e9 implementaci m\u016f\u017ee proces va\u0159en\u00ed a zchlazen\u00ed pomoci<strong> prodlou\u017eit trvanlivost potravin, sn\u00ed\u017eit pl\u00fdtv\u00e1n\u00ed a u\u0161et\u0159it pen\u00edze<\/strong>. Tento proces konzervace zaji\u0161\u0165uje, \u017ee si pokrmy zachovaj\u00ed sv\u00e9 z\u00e1kladn\u00ed charakteristiky, v\u010detn\u011b chuti, textury, vzhledu a nutri\u010dn\u00ed hodnoty, jako by byly \u010derstv\u011b uva\u0159en\u00e9.<\/p>\n<p>Pro dosa\u017een\u00ed optim\u00e1ln\u00edch v\u00fdsledk\u016f a maximalizaci trvanlivosti potravin je v\u0161ak nezbytn\u00e9 v\u011bnovat pozornost kritick\u00fdm kontroln\u00edm bod\u016fm v ka\u017ed\u00e9m kroku procesu. Pokud tak neu\u010din\u00edte, m\u016f\u017ee doj\u00edt ke znehodnocen\u00ed potravin a pl\u00fdtv\u00e1n\u00ed. K zaji\u0161t\u011bn\u00ed \u00fasp\u011bchu je <strong>d\u016fle\u017eit\u00e9, abyste se se za\u0159\u00edzen\u00edm pro va\u0159en\u00ed a zchlazen\u00ed obezn\u00e1mili<\/strong>, v\u010detn\u011b jejich v\u00fdkonnosti, spr\u00e1vn\u00e9 provozn\u00ed p\u00e9\u010de a po\u017eadavk\u016f na \u00fadr\u017ebu. Krom\u011b toho je t\u0159eba v\u011bnovat velkou pozornost pracovn\u00edm postup\u016fm p\u0159\u00edpravy j\u00eddla a va\u0159en\u00ed, aby byla zaji\u0161t\u011bna efektivita procesu i bezpe\u010dnost.<\/p>\n<p>P\u0159esto\u017ee bezpe\u010dnost potravin z\u016fst\u00e1v\u00e1 t\u00edm nejd\u016fle\u017eit\u011bj\u0161\u00edm aspektem procesu va\u0159en\u00ed a zchlazen\u00ed, pozornost v\u011bnovan\u00e1 detail\u016fm a osv\u011bd\u010den\u00fdm postup\u016fm m\u016f\u017ee pomoci zajistit, \u017ee tento proces dostoj\u00ed sv\u00e9mu slibu, co se t\u00fd\u010de prodlou\u017een\u00e9 trvanlivosti a sn\u00ed\u017een\u00ed pl\u00fdtv\u00e1n\u00ed.[\/vc_column_text][vc_empty_space height=&#8221;16px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;16px&#8221;][vc_single_image image=&#8221;11132&#8243; img_size=&#8221;large&#8221; alignment=&#8221;center&#8221;][vc_empty_space height=&#8221;16px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][elx_heading font_container=&#8221;h3&#8243; text_color=&#8221;inherit&#8221;]4. Doba chlazen\u00ed[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]Aby se zabr\u00e1nilo zka\u017een\u00ed potravin a sou\u010dasn\u011b zamezilo bujen\u00ed patogen\u016f,<strong> mus\u00ed b\u00fdt proces prudk\u00e9ho zchlazen\u00ed rychl\u00fd a p\u0159itom \u0159\u00edzen\u00fd<\/strong>. Tento proces zahrnuje rychl\u00e9 zchlazen\u00ed potravin na n\u00edzkou teplotu, aby se zabr\u00e1nilo r\u016fstu bakteri\u00ed; s rychl\u00fdm zchlazova\u010dem lze va\u0159en\u00e9 nebo oh\u0159\u00e1t\u00e9 pokrmy b\u011bhem 90 minut zchladit z +70 \u00b0C na 3 \u00b0C (+158 \u00b0F na +37 \u00b0F), \u010d\u00edm\u017e se sn\u00ed\u017e\u00ed riziko r\u016fstu bakteri\u00ed a zv\u00fd\u0161\u00ed se bezpe\u010dnost potravin.[\/vc_column_text][vc_empty_space height=&#8221;16px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][elx_heading font_container=&#8221;h3&#8243; text_color=&#8221;inherit&#8221;]5. \u0158\u00edzen\u00ed procesu[\/elx_heading][vc_empty_space height=&#8221;16px&#8221;][vc_column_text]P\u0159esto\u017ee va\u0159en\u00ed a n\u00e1sledn\u00e9 zchlazen\u00ed m\u016f\u017ee kontaminaci zabr\u00e1nit,<strong> b\u011bhem p\u0159\u00edpravy j\u00eddla bezpe\u010dnostn\u00ed obavy st\u00e1le existuj\u00ed<\/strong> a v\u011bt\u0161inou se t\u00fdkaj\u00ed lid\u00ed \u2013 jde nap\u0159. o myt\u00ed rukou, \u010di\u0161t\u011bn\u00ed povrch\u016f a vyh\u00fdb\u00e1n\u00ed se k\u0159\u00ed\u017eov\u00e9 kontaminaci. Aby byla zaji\u0161t\u011bna bezpe\u010dnost potravin, vy\u017eaduje proces va\u0159en\u00ed a zchlazen\u00ed neust\u00e1lou pozornost. <strong>Pro spr\u00e1vn\u00fd p\u0159\u00edstup k proces\u016fm va\u0159en\u00ed a zchlazen\u00ed mus\u00ed b\u00fdt tyto funkce vyu\u017e\u00edv\u00e1ny; bez nich m\u016f\u017ee kv\u016fli zbyte\u010dn\u00fdm proces\u016fm doj\u00edt ke ztr\u00e1t\u011b \u010dasu i pen\u011bz.<\/strong>[\/vc_column_text][vc_empty_space][elx_heading text_color=&#8221;inherit&#8221;]Jak\u00fd je rozd\u00edl mezi va\u0159en\u00edm\/zchlazen\u00edm a va\u0159en\u00edm\/zmra\u017een\u00edm?[\/elx_heading][vc_empty_space][vc_column_text]Proces va\u0159en\u00ed a zchlazen\u00ed m\u00e1 za c\u00edl uchovat potraviny pro pozd\u011bj\u0161\u00ed spot\u0159ebu, co\u017e umo\u017e\u0148uje prodlou\u017eenou trvanlivost bez sn\u00ed\u017een\u00ed kvality. Oproti tomu je<strong> proces va\u0159en\u00ed a zmra\u017een\u00ed specializovan\u00fd syst\u00e9m v\u00fdroby a distribuce potravin, kter\u00fd uchov\u00e1v\u00e1 p\u0159ipraven\u00e9 a uva\u0159en\u00e9 pokrmy rychl\u00fdm zmrazen\u00edm a skladov\u00e1n\u00edm p\u0159i velmi n\u00edzk\u00fdch teplot\u00e1ch, dokud nejsou p\u0159ipraveny k op\u011btovn\u00e9mu oh\u0159evu v dob\u011b pod\u00e1v\u00e1n\u00ed<\/strong>. Kl\u00ed\u010dov\u00fdm rozd\u00edlem mezi t\u011bmito dv\u011bma metodami je teplota, p\u0159i kter\u00e9 jsou potraviny skladov\u00e1ny, p\u0159i\u010dem\u017e se va\u0159en\u00ed a zchlazen\u00ed spol\u00e9h\u00e1 na rychl\u00e9 zchlazen\u00ed a va\u0159en\u00ed a zmra\u017een\u00ed vyu\u017e\u00edv\u00e1 ke konzervaci potravin rychl\u00e9 zmrazen\u00ed. Oba procesy efektivn\u011b prodlu\u017euj\u00ed trvanlivost p\u0159ipraven\u00fdch potravin a nab\u00edzej\u00ed v\u00fdhody, co se t\u00fd\u010de efektivity, \u00faspory n\u00e1klad\u016f na pracovn\u00ed s\u00edlu a sn\u00ed\u017een\u00ed pl\u00fdtv\u00e1n\u00ed potravinami.<\/p>\n<p>Stru\u010dn\u011b \u0159e\u010deno, \u0158e\u0161en\u00ed <a href=\"https:\/\/www.electroluxprofessional.com\/cz\/commercial-kitchen-equipment\/cook-and-chill\/\" target=\"_blank\" rel=\"noopener\"><strong>SkyLine Cook and Chill<\/strong><\/a>, kter\u00e9 se skl\u00e1d\u00e1 <strong>z konvektomatu a zchlazova\u010de, je nezbytn\u00fdm vybaven\u00edm, kter\u00e9 pot\u0159ebujete k bezpe\u010dn\u00e9 a efektivn\u00ed realizaci procesu va\u0159en\u00ed a zchlazen\u00ed<\/strong>.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]Proces va\u0159en\u00ed a zchlazen\u00ed je metoda p\u0159\u00edpravy a va\u0159en\u00ed pokrm\u016f p\u0159ed jejich rychl\u00fdm zchlazen\u00edm k zaji\u0161t\u011bn\u00ed bezpe\u010dnosti a prodlou\u017een\u00ed jejich trvanlivosti. Tento proces byl vyvinut pro odd\u011blen\u00ed v\u00fdroby pokrm\u016f a pod\u00e1v\u00e1n\u00ed, optimalizuje dobu p\u0159\u00edpravy, standardizuje procesy a zaru\u010duje bezpe\u010dnost potravin. Navzdory mnoha v\u00fdhod\u00e1m vy\u017eaduje nastaven\u00ed syst\u00e9mu va\u0159en\u00ed a zchlazen\u00ed pe\u010dliv\u00e9 zv\u00e1\u017een\u00ed nad r\u00e1mec pouh\u00e9ho n\u00e1kupu [&hellip;]<\/p>\n","protected":false},"author":39,"featured_media":11131,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[173,178],"tags":[217,28],"class_list":["post-11133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-sustainability","tag-commercial-ovens","tag-cook-and-chill"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cook and chill process: the correct approach to reduce food waste<\/title>\n<meta name=\"description\" content=\"Explore the cook and chill method: preparing, cooking, and swiftly chilling food for safety and future reheating. Learn more about this preservation process.Seznamte se s metodou va\u0159en\u00ed a zchlazen\u00ed: p\u0159\u00edprava, va\u0159en\u00ed a rychl\u00e9 zchlazen\u00ed pokrm\u016f pro bezpe\u010dnost a budouc\u00ed oh\u0159\u00edv\u00e1n\u00ed. Zjist\u011bte v\u00edce o procesu uchov\u00e1v\u00e1n\u00ed pokrm\u016f.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.electroluxprofessional.com\/cz\/cook-and-chill-process-the-correct-approach-to-reduce-food-waste\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cook and chill process: the correct approach to reduce food waste\" \/>\n<meta property=\"og:description\" content=\"Explore the cook and chill method: preparing, cooking, and swiftly chilling food for safety and future reheating. Learn more about this preservation process.Seznamte se s metodou va\u0159en\u00ed a zchlazen\u00ed: p\u0159\u00edprava, va\u0159en\u00ed a rychl\u00e9 zchlazen\u00ed pokrm\u016f pro bezpe\u010dnost a budouc\u00ed oh\u0159\u00edv\u00e1n\u00ed. 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