Advantages to cook chill systems
1) High Volume: Produce larger volumes in less time with better results.
2) High Production: Produce a greater variety of foods to meet changing menu and customer demands.
3) High Consistency: Duplicate the same excellent results, each time and every time.
4) Increase Efficiency: Reduce the expense of labor, food, and other costs by 20 to 50%.
5) Innovation: Create methods of food production that provide desired results.
Cook Chill Menu Items:
Many menu items can be produced in Cook Chill equipment – soups, sauces, stews, casseroles, salad dressings, cold salads, gelatins, pie fillings, whole meats, and many ethnic specialties.
Mixer Kettles:
Any product that will flow can be cooked in a Mixer Kettle and pumped with a Food Pump into Cook Chill bags or pans.
This produces consistently high quality food by:
Mixing gently yet thoroughly while cooking to achieve the desired textures and flavors.
Pumping product with a piston food pump to retain the shape and quality of the food.
Cooking to the desired doneness and rapidly chilling to stop the cooking process and retain quality.
Producing hot or cold recipes while maintaining food safety standards.
Cook Tanks & TurboJet:
Meats and many other foods such as rice, potatoes and vegetables can be cooked in a Cook Tank or TurboJet. Both use a low temperature water bath to slow cook the vacuum packaged products.