Great grits among award-winning cook-chill results

September 1st, 2004

After six months of planning, Sally Fisher, director of foodservice at the Medical College of Georgia (MCG) was confident that her cook-chill start-up would go smoothly. But there was a problem with a favorite item: grits.

Detective work led to well-intentioned workers adding extra water. With advice from Cleveland Range cook-chill experts, Fisher and her employees standardized the recipe and processes. Case closed!

Great grits aren't a priority everywhere, but it was among hundreds of recipes converted for cook-chill with help from Cleveland. MCG and Cleveland specialists collaborated to assure an efficient operation and quality food results. After start-up, follow-up visits, additional training, and advice on new menu items continued. While the grits started out watery, the results from the Cleveland cook-chill system are solid. MCG served more than 2,500 meals daily with consistent results and reduced costs. And Sally Fisher received the Healthcare Foodservice Management Spotlight on Innovation award.

Solution Equipment from Enodis used here:

Cleveland Cook Chill Systems

Other Enodis equipment solutions available for this application:

Chill, Store and Refrigerate, Delfield

Food Preparation, Varimixer

Cooking, Cleveland, Convotherm, Garland, Lincoln, Merrychef, Savory, US Range,

Fryers, electric and gas, Frymaster and Dean

Ovens, Conveyor and Impingement, Lincoln

Steam and Combination Cooking, Cleveland

Merchandising, Holding and Warming, Delfield, Merco, Frymaster

Warewashing, Jackson

Custom Fabrication, Delfield

Smallwares, Cookware, Kitchen Tools; Lincoln, Redco