Unified Brands Cook-Chill Production Systems manual Cook-Chillproduction Systems At A Glance

COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE

CONTROL, SAFETY, & QUALITY

Refrigerated Food Bank Time/Temperature Chart

Planning & Control Sanitation & Food Safety

Cased Product

Food Quality

•A CapKold system allows advanced scheduling of production, labor and raw material purchase.

•Employees can be scheduled on an eight-hour, five-day or a ten-hour, four-day work schedule. Holidays and vacations can be easily scheduled around normal production.

•Output can typically be doubled or tripled with little or no additional equipment investment. CapKold offers capacity for growth.

•A refrigerated food bank provides an emergency back-up in case of natural disaster or a work stoppage.

•Kettle and Cook Tank controls include time/temperature chart recorders for HACCP documentation.

•Ideal for HACCP food safety programs.

•Components are designed to the latest sanitary standards.

•Products are packaged hot (sanitary).

•Durable, multi-ply, flexible plastic casings allow product to be safely chilled, stored and rethermalized.

•CapKold food has the taste, texture, color and aroma of freshly prepared items.

•Centralized purchasing, ingredient preparation and production provides consistent food quality and managed recipe costs. Ingredients can be purchased in volume.

•Large quantity automated cooking ensures batch-to-batch consistency.

•Refrigerated – NOT FROZEN – storage maintains cellular structure… key to preserving texture and consistency.

•Cook Tank items slow cook in their own natural juices - tenderizing tougher cuts of meat, increasing yield and enhancing flavor.