In the institutional catering sector, cooking centres and ready meal factories, it is becoming more and more necessary to plan production cycles separately from the distribution of the food. This involves the use of a quick, hygienically safe production and chilling system. This Cook & Chill system allows freshly cooked sauces, ragouts, soups, stews and béchamel sauces to be packed in pouches and then be quickly chilled in the FASTERCOLD water-bath chillers. These chillers are able to reduce the temperature of the pouches containing the product evenly and with chilling times being more than 50% shorter than with conventional blast chillers. This technology allows a perfect compliance with the HACCP procedures and guarantees a product shelf life of more than 20 days. On reactivation, foods will seem to be as freshly cooked. The FASTERCOLD water-bath chillers are the most modern way of rationalising the production in the kitchen, reducing times and costs, while improving quality and extending product shelf life.