SCC Holdings Berhad Annual Report 2019

13 SCC Holdings Berhad | Annual Report 2019 Six reasons why having an Irinox blast chiller in your kitchen Having a blast chiller in your kitchen or professional laboratory means raising the level of your food preparation, storage and service methodologies. The Cook & Chill and Cook & Freeze methodologies are cutting-edge techniques that have the advantage of standardizing the quality of the foods that are prepared in advance. In this way, we safeguard the organoleptic aspects, guaranteeing, at the same time, the slowing down of the bacteria proliferation process. Food lasts longer: less waste, better work organization, more margins. 1 You can optimize the management of processes in the kitchen or laboratory, increasing the economic return of your company. The increase in the spread of professional blast chillers is often associated with the spread of new trends in the kitchen which see the use of raw meat and fish, cutting-edge trends such as molecular cuisine and modern pastry techniques. All true, but there is much more. The modern entrepreneur in catering has understood the importance and the help that these equipment can offer to production, attributing them the role of "central pivot" from which preparations in the kitchen pass. The blast chiller is known as the "time machine" capable of "photographing" semi-finished food (pre-cooked or prepared), increasing its shelf life. With the blast chiller we are able to avoid all that uncertainty due to a last minute order or a very extensive a la carte menu, organizing production regardless of what the "expected sales" will be in the subsequent services. You can cook away from the hectic weekend service (using all the baking trays of the oven) and cut everything in less than 90', keeping the line in advance for the following days. This offers your restaurant or laboratory the opportunity to take advantage of moments of lesser operation to concentrate the preparations. 2 Serve healthier foods, preserving nutrients and organoleptic properties. The global trends in the field of food require serious reflection. According to a prestigious survey conducted on a global scale (30,000 individuals from 61 countries), 53% of respondents say they are willing to spend more on buying healthier foods. It is therefore necessary, for each company that produces food, to adopt an integrated production system and a set of processes capable of guaranteeing healthy food (which comply with all HACCP standards) and constant quality, optimizing the management of processes from an economic and energy point of view . All this is impossible without an adequate killing and conservation system. Many university studies have scientifically shown that foods treated with the blast chiller have a bacterial load up to 33 times less than those that have not undergone heat treatment. Furthermore, the tests and tests carried out have shown a higher concentration of nutrients (vit. C) in blast chilled foods compared to those not blast chilled, thus confirming the better nutritional quality of the foods treated with the blast chiller. sustainability statement (cont’d)