The video shows how the Metos cook-chill concept works when cooking a lasagne. When using the pump in dosing, the sauce can be moved directly from the kettle to the GN-containers. The pump enables fast, ergonomic and uniform dosing.
In this video, the sauce has been cooked and chilled with a Metos Proveno Chill Pro combi kettle before dosing. After the cold storage period (1-5 days) the lasange is cooked with a Metos Burlodge Minigen trolley. The trolley works also a cold storage for the lasagne. After the programmed storing period the trolley starts cooking automatically.