Cook-Chill is a revolutionary way to create meals that look and taste like they were freshly
and individually prepared … yet may have been produced for hundreds to thousands at a time.
CapKold is one of the market leaders in Cook-Chill technology. With dedication to research
and development, CapKold continues to bring innovation to Cook-Chill, including new products and
enhancements.
THE COOK-CHILL PIONEER
In the early 1970s, Groen and a major
packaging film manufacturer developed CapKold
– a food production, packaging and rapid chilling
system designed as a safe, economical alternative
to traditional cook-and-serve. Groen was the
first to apply volume food production techniques,
sophisticated control technology and the latest
packaging films to the Cook-Chill concept. Today,
CapKold provides equipment systems that offer
cost-savings while 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
water bath chillers
accelerate chilling and
deliver safe, extended,
refrigerated shelf lives up
to 45 days.
Refrigerated food bank for storage up to 45 days
MATCHING FOOD
PRODUCTION TO DEMAND
The Cook-Chill concept was developed
as a solution to the age-old problem of matching
food production to demand. It separates food
production from food serving by creating a “food
bank” or inventory of prepared product. The key to
safe extended storage of foods is very rapid chilling
through the bacterial growth “danger zone.” The
key to retaining food quality, taste, textures and
aroma is controlled refrigerated storage.
REVOLUTIONARY COOK-CHILL SOLUTION
