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Summary of Contents for CapKold Cook-Chill Production Systems
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Jackson, MS 39272 • 888-994-7636 • 601 COOK-CHILL PRODUCTION SYSTEMS...
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REVOLUTIONARY COOK-CHILL SOLUTION 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. • 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 THE COOK-CHILL PIONEER In the early 1970s, Groen and a major packaging film manufacturer developed CapKold...
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CALCULATE YOUR YEARLY SAVINGS ANNUAL SAVINGS CALCULATION CHART Multiply your expenses by the savings factors listed below. A) Yearly hot food production labor cost (30-50% savings)* B) Yearly raw prepared food cost (10% savings)** C) Yearly labor savings for cleaning pots & pans (8% savings)* D) Yearly energy cost KW/H (2% savings)* GRAND TOTAL (add lines A-D) *Estimated savings.
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COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE CONTROL, SAFETY, & QUALITY Refrigerated Food Bank Planning & Control • 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. Time/Temperature Chart Sanitation & Food Safety • Kettle and Cook Tank controls include time/temperature chart recorders for HACCP documentation.
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➙ KETTLE COOKING Proven kettle agitator design KETTLE COOKING – PUMPABLES Pumpable foods are cooked in CapKold steam-jacketed kettles, with an inclined agitator/mixer and a bottom-mounted product discharge valve. The patented inclined agitator lifts, folds and mixes kettle ingredients, eliminating product burning/scorching and maintaining batch consistency. The discharge valve allows efficient transfer of kettle product to a pump-fill station without damaging delicate foods.
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COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE TUMBLE CHILL CASING Loading filled casings directly into the tumble chiller 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.
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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.
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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 on key elements of the installation once the system is in place •...