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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. 

TUMBLE CHILL CASING 

Unloading chilled casings from tumble chiller to food bank storage

Loading filled casings directly into the tumble chiller

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.

COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE

Summary of Contents for Cook-Chill Production Systems

Page 1: ...e Jackson MS 39272 888 994 7636 601 COOK CHILL PRODUCTION SYSTEMS ...

Page 2: ...e delivering the fresh taste and quality of just cooked food CapKold kitchen from left to right shown above kettle control panel 2 kettles tumble chiller and pump fill station Cooking packaging and chilling equipment allows preparation of multiple portions in a single batch Sophisticated systems control equipment and monitor product through the entire process Combination of plastic casings and wat...

Page 3: ...al savings 318 600 Estimated savings 10 Savings of raw prepared food cost includes reduces food waste of 2 3 recipe standardization savings of 1 2 purchasing economy savings of 2 reduction in pilferage of 1 and a 3 5 cost savings on increased muscle meat yields of 25 35 CALCULATEYOURYEARLY SAVINGS CAPKOLD MENU APPLICATIONS A CapKold System can prepare a wide variety of popular menu entrees side di...

Page 4: ...e 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 Food Quality CapKold food has the taste texture color and aroma of freshly prepared items Centralized purchasing ingredient pr...

Page 5: ...tilts out of the kettle eliminating the cleaning and maintenance issues associated with horizontal agitators CapKold N Series Pasta Kettles feature rim mounted drains Capkold DH INA 2 100 Kettle is a self contained gas heated model All direct steam kettles available in 50 300 gallon working capacities Larger sizes are available on request TRANSFER PACKAGING At the completion of a cooking cycle the...

Page 6: ...dly 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 approximatel...

Page 7: ... food tables for serving applications 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 ...

Page 8: ...N ON SITE ASSISTANCE PROGRAM Kettle control panel training Information contained in this document is known to be current and accurate at the time of printing Unified Brands recommends referencing our product line websites for the most updated product information and specifications Installation Advisory Service Site visit by CapKold personnel as a supervisory service to advise the installation team...

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