Abstract: A precision temperature cooking system for cooking food products in a facility includes a vacuum packaging device to package the food products in vacuum-sealable bags, and a heated water bath or a heated water circulator to maintain a water bath at a cooking temperature that is substantially equal to a desired final temperature of a core portion of the food products, and a chilling/freezing system to blast-chill or flash-freeze the food products cooked by the water bath, and a refrigerated storage device to receive and store the frozen food products from the blast-chiller, and a high-temperature finishing component configured to impart a desired appearance to the outside of the cooked food product.