Unified Brands Cook-Chill Production Systems Tumble Chill Casing, Rapid Tumble Chilling, Waterjet

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COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE

TUMBLE CHILL CASING ➙

Loading filled casings directly into the tumble chiller

RAPID TUMBLE CHILLING

The batch tumble chiller is used exclusively for cooling large volumes of bagged kettle product. Filled casings are loaded directly into the chiller, where they gently tumble in circulating cold water. The tumbling action quickly removes heat from the food casings and chills the product in the fastest possible time. An automatic control system monitors the chilling time and water bath temperature.

WATER-BASED HEAT TRANSFER EXPERIENCE

CapKold was the first to develop the batch tumble chiller and water jet concepts of rapidly cooling food in plastic casings or pouches.

•Tumble Chillers feature all stainless steel design and provide up to 300-gallon batch chilling capability.

•Integrated heat exchangers reduce height and simplify cleaning.

•Energy saving ice builders, direct expansion chillers and falling- film chillers provide cold water used for product cooling.

•Recycling Tanks for saving and reusing product chilled water.

•Casing conveyors speed and simplify Tumble Chiller loading.

Unloading chilled casings from tumble chiller to food bank storage

WATERJET™ (COMBINATION TUMBLE CHILLER & COOK TANK) ➙

WATERJET 100

The WaterJet is a Rapid Product Chiller/Cook Tank designed to rapidly chill 100-gallons of filled casings in a circulating water bath. The WaterJet will slow cook using steam slack, prepackaged raw meats, vegetables and starches; or rapidly reheat prepared foods in its circulating hot water bath. An internal lift mechanism raises and lowers product from the water eliminating the need for a hoist/lifting mechanism. Chills most products from temperatures of approximately 180°F-40°F in 60 minutes or less. A powerful water circulation pump, fully automatic operator control package, and a sheathed and air-gap insulated tank with splash covers and lift assist cylinders are included. Unit is NSF Listed, UL Listed and ASMEB31.1.

•Features insulating, non-corroding double wall construction on exposed tank sides and fully enclosed and vented pump/ utility housing.

•Monitor temperatures with a probe for recording internal temperature of solid muscle products and a 24 hour time/ temperature recorder for recording water and product time and temperature.

•Water level overflow protection and a diverter valve controls water discharge flow and turbulence.

•Chilled water production uses direct refrigeration eliminating the need for a second tank and saving space.

•Water heating system is direct steam heated and requires a steam source of 20-50 PSI.

CONTROL PACKAGE

•One touch controls for chill and heat.

•Step-by-step programming of cook-to-temperature and probe.

•Digital display of chilling time and water temperature.

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Contents COOK-CHILL Production Systems COOK-CHILL Pioneer Matching Food Production to DemandCalculate Your Yearly Savings Capkold Menu ApplicationsCONTROL, SAFETY, & Quality COOK-CHILL Production Systems AT a GlanceKettle Cooking HOT Filling CasingKettle Cooking Pumpables Waterjet Tumble Chill CasingRapid Tumble Chilling WATER-BASED Heat Transfer ExperienceProven HOT Water Bath Cook Tank CookingWater Bath Slow Cooking Refrigerated Storage Food BankCapkold Test Kitchen & ON-SITE Assistance Program

Cook-Chill Production Systems specifications

Unified Brands Cook-Chill Production Systems are revolutionizing the way foodservices operate by enhancing efficiency, consistency, and food quality. Tailored specifically for high-volume kitchens, these systems streamline the cooking and cooling processes, ensuring that meals are not only prepared to perfection but also stored safely, ready for reheating and serving.

One of the main features of the Unified Brands Cook-Chill system is its advanced temperature control technology. By cooking food to precise temperatures and then rapidly chilling it to maintain quality, the system minimizes the risk of bacterial growth. This is particularly crucial for large-scale operations such as hospitals, schools, and catering services, where food safety is paramount. The rapid cooling process preserves the flavor, texture, and nutritional value of the food, ensuring that each meal served remains delicious and nutritious.

Another key characteristic of the Unified Brands system is its modular design. This allows kitchens to tailor their setup according to specific needs and available space. With a variety of equipment options, including combi ovens, steamers, and chilling tanks, operators can seamlessly integrate the Cook-Chill system into their existing workflows. This adaptability makes it an ideal choice for both established culinary operations and new establishments looking to optimize their food production processes.

The technology behind the Cook-Chill systems includes intuitive digital controls that facilitate easy operation. This feature enables kitchen staff to monitor cooking times and temperatures accurately, reducing the likelihood of human error. Additionally, the systems often incorporate data logging capabilities, allowing for enhanced tracking of food safety compliance.

Moreover, Unified Brands emphasizes energy efficiency in their Cook-Chill systems. By reducing the overall cooking time and energy consumption compared to traditional methods, the systems not only help operators save on utility costs but also contribute to environmentally sustainable practices in the kitchen.

In summary, Unified Brands Cook-Chill Production Systems represent a significant advancement in foodservice technology. Featuring advanced temperature control, modular design, intuitive digital interfaces, and energy efficiency, these systems are designed to meet the demands of high-volume kitchens while prioritizing food safety and quality. As culinary operations continue to evolve, the Cook-Chill system stands out as a modern solution for efficient and safe meal preparation.
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