COOK TANK COOKING ➙

WATER BATH SLOW COOKING

Whole-meat products, such as roasts and turkey breasts, and many prepared foods such as rice, vegetables and meatloaf, can be slow-cooked in a WaterJet or a Cook Tank. Both use circulating hot water to cook products, vacuum packaged in plastic casings. At the end of the cooking cycle, the units automatically drain and then circulate cold water for rapid chilling, without the product ever leaving the tank.

Water bath slow cooking can be done overnight, unattended. An integral control system monitors both cooking and chilling and provides a time/temperature production record for HACCP and quality assurance.

Loading and unloading food product with a push of a button

PROVEN HOT WATER BATH

CapKold pioneered hot water bath, low temperature cooking of meats and prepared foods in vacuum-sealed plastic casings. CapKold Cook Tanks are capable of preparing hundreds of pounds of perfect rare roast beef and more.

•CapKold Cook Tanks are available with 500-, 1000- and 2000-pound nominal.

•Dual purpose Tumble Chiller/Cook Tanks and WaterJets are designed for smaller operators and kitchens.

•A powerful water circulation pump provides uniform cooking and cooling.

•A baffled bottom steam jacket provides fast and efficient heating with direct steam.

•Integrated control systems allow overnight, unattended cooking, cooling and documentation.

REFRIGERATED STORAGE, HEATING & SERVING

REFRIGERATED STORAGE (FOOD BANK)

Prepared foods are stored in walk-in refrigerators (commonly referred to as a Food Bank). Temperature is maintained just above the freezing point, to preserve the freshness, texture, color and quality of the food. Menu items are pulled from inventory as needed, used on site, or shipped to remote serving points.

HEATING & SERVING

CapKold items can be quickly heated to safe serving temperatures right in the casing, placed in steam table pans, or individually portioned. Groen offers a line of steam equipment that is perfect for rethermalizing food.

CapKold foods are ideal for pre-plating as part of a tray makeup and delivery system. They can be used in combination with freshly prepared foods and foods which have been blast- chilled. Randell offers a line of blast chillers as well as standard and customized hot and cold food tables for serving applications.

 

Groen steamers

 

Randell RanServe

 

 

 

are an excellent

 

hot food tables

 

way to reheat

 

have integral

 

food in casings

 

heaters and are

 

or steam pans

 

NSF listed

 

 

 

 

 

 

 

 

 

 

VENTILATION & UDS

 

 

 

For today’s performance

 

 

kitchens with CapKold cook-

 

 

 

chill production systems, Avtec

Avtec®

 

 

offers ventilation and

utility

Chinook

 

distribution systems

(UDS)

 

Hood

to satisfy your customization

 

 

 

 

requirements. Avtec’s high

 

 

quality,

reliable ventilation

hoods

handle the CapKold cooking and heating parts of your cook-chill operation. Avtec UDS provides

single point connections for each

utility, ease of installation and maintenance, and permits future

line-up changes in your cook- chill kitchen. Look to Avtec to complement your CapKold cook- chill kitchen operation.

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Unified Brands Cook-Chill Production Systems manual Cook Tank Cooking, Water Bath Slow Cooking, Proven HOT Water Bath
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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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