SCC Holdings Berhad Annual Report 2019

14 SCC Holdings Berhad | Annual Report 2019 3 Increase the shelf life of foods, or less waste. The traditional production method involves two simple steps: cook and serve. This entails having to manage a substantial load of unpredictability and stress, generated by the difficulty of weighting: • the correct quantity and type of orders and which will arrive during the service • the amount of preparations to be made in advance and live • purchases to support those preparations. Only through the blast chiller is it possible to get out of the cook and serve perspective (cook and serve), extending the duration of your preparations. An example? You can go from 3 days to 5 days (70% more) of your preparations (shelf life) or, with the blast chilling and vacuum system, over 15 days (500% more). If we think of the cook and freeze, we can keep the products longer by reducing the waste almost to zero. All this has a positive impact on waste, and on the income statement. 5 Dramatically increase service speed. Technology in the kitchen is fundamental as it impacts the issue of speed in a devastating way. Let’s think about the service. If we had to carry out all the live cooking (cook and serve, cook and hold method), we will have full ovens for a long time, with difficulty meeting all requests in a short time. Traditional entrepreneurs and chefs would choose the following solutions: add staff and ovens to the kitchen. Result: higher operating costs, higher energy consumption. With the blast chiller the concept changes. 90% of the cooking time is done earlier (in the previous days, in the most drained moments) and, during the service, we must exclusively regenerate the product for about 10% of the time. It means 90% freer ovens during service, as well as an unparalleled speed of exit of the dishes! 4 Reduce the food cost. To optimally manage a restaurant or production laboratory, it is essential to carry out a good control of all those costs related to food (food cost). After all, let’s talk about one of the biggest expenses for a restaurant business. Its impact on total management costs can amount to a percentage ranging between 25 and 40%. Only personnel costs manage to approach these percentages. No other item has such an impressive impact on the company’s income statement. The blast chiller, combined with a first level preservation, allows you to reduce the food cost by 10% on average. Like? • Allowing you to purchase raw materials according to better price availability, in greater quantities. As soon as they arrive in the kitchen I cook them and chill / freeze them, for the stock (positive or negative). • By allowing you to keep those raw materials longer, you make them less perishable, reducing waste to zero with the cook and freeze system. 6 Make your kitchen more flexible, innovative, adaptable to changes. Numerous world experts in the field of cutting-edge kitchens and laboratories design, on several occasions underline the importance of acquiring multifunction equipment, flexibility, which allow to change the production and service rhythms according to customer needs, which are constantly changing. Since 2009, blast chillers have been on the market with specific functions for each product and extreme versatility. In addition to the “cold” functions mentioned above, in fact, it is possible to use the blast chiller with cycles dedicated to leavening, defrosting, pasteurization, cooking at low temperature and keeping warm. In this case we are talking about a “multifunction” blast chiller. The blast chiller can therefore be transformed, if necessary, into a leavening compartment or a warm keeper during service (between 65 ° and 85 ° in the room), or act as a cooking chamber at low night temperature and then blast chill directly the product in the same work cycle. sustainability statement (cont’d)