Cleveland TJ-100-CC, Supplementary Manual, Page: 1 / 71

Cleveland Range Inc.
1333 East 179th St., Cleveland, Ohio, U.S.A. 44110
Ph : 1-216-481-4900 Fx : 1-216-481-3782
Visit our Web Site at www.clevelandrange.com
Cook/Chill Systems
MODEL : TJ-100-CC
ITEM NUMBER __________________________________________
JOB NAME / NUMBER __________________________________
Shall be CLEVELAND Model: TJ-100-CC Combination Cook Tank,
Product Chiller and Sous Vide Production Unit with 20 HP Remote
Condensing Unit and Heat Exchange Tank, capacities; 100 gal. of
casing packaged pumpable product or 700 lbs. of meat.
Temperature reduction of 170°F to 40°F in less than one hour for
most products, 40" loading rim height, all stainless steel type 304
construction, 7.5 HP Water Circulation Pump with high/low preset
flow rates, 1 HP Water Circulation Pump with tank mounted
Microprocessor Operating Controls and Chart Recorder.
Short Form Specifications
SECT.
XIV
PAGE
35
1201
COMBINATION COOK TANK, CHILLER
& SOUS VIDE PRODUCTION UNIT
Cleveland General Specifications
The capacity of the TurboJet is up to 100 gal. for pumpable
(kettle produced) products and up to 700 lbs. of meat in the
cook tank mode. The TurboJet functions as a cook tank, a
product chiller and a sous vide production unit. Most pumpable
food products packaged in pouches or casings can be cooled
from 170°F to 40°F in an average of less than one hour.
Cleveland Standard Features
■
Microprocessor operating controls mounted in Type 4X
housing
●
Power on/off switch
●
Time and temperature set-point controls
●
Three operating mode selection
✓ Chill Cycle
✓ Cooking/Heating cycle to time and temperature
✓ Automatic cooking cycle with core temperature probe
■
Low 40" loading rim height
■
Tank equipped with two powerful turbo jets for water and
product agitation
■
All stainless steel type 304 construction
■
Rounded internal tank corners for efficient cooling and
easy cleaning
■
Powerful 7.5 HP water circulation pump with high and low
pre-set flow-rates
■
1 HP water circulation pump for even water bath
temperature distribution
■
High efficiency plate type heat exchanger for
product cooling
■
100 PSI steam jacket for product/tank heating
■
Stainless steel spring assisted hinged rear cover
■
4 legs with adjustable flanged feet for floor bolting
■
Core-temperature meat probe for recording internal
product temperature
■
Built in chart recorder for time / temperature recording
■
20 HP remote condensing unit (specify air or water cooled)
■
Heat exchange tank (190 gal. capacity) with automatic
temperature control and 3 HP glycol circulation pump
Options & Accessories
❐
One set of wire baskets with carrier for meat cooking
❐
Dolly for wire basket set
❐
Ice-builder Package
(in lieu of glycol heat exchange package)
❐
Electric Chain Hoist for product loading of cook tank items
❐
Steam Boiler
TM