Utilização do sistema Cook and Chill na produção de asas de frango fritas visando a redução do tempo no processo produtivo

Abstract

This work aims to propose the adoption of the Cook and Chill system in large-scale food production, focusing on minimizing the delivery time of ready-to-eat food, using fried chicken wings as a case study. The system involves pre-preparation of the product, cooling to a safe temperature, vacuum packaging, and storage until regeneration, yielding a product with quality and safety comparable to freshly prepared food. The implementation reduced the preparation time of chicken wings by 40%, optimizing human resources and lowering production costs.