Function(s)
• Kettles are designed to cook large volumes of pumpable products such as stews, sauces and soups.
• Pump-and-fill stations complement the kettle by automating the process of measuring and filling the bags or casings. Mechanisms on the pump-and-fill station allow one-step sealing, labeling and trimming of the casing.
• Cook and chill tanks handle a variety of pre-packaged foods from individual portions of meat, seafood and vegetables to whole meat products such as roasts or turkey breasts.
• Chiller quickly cools cooked food down to appropriate temperatures for storage for as much as 45 days.
• Cook and chill tanks are available that offer the capability of properly cooking, chilling and later re-heating packaged foods.
Application(s)
• Typically favored by large food service operations that serve hundreds or thousands of meals each day, such as hospitals, nursing homes, cafeterias, hotels, fast food restaurants, in-flight and institutional caterers, penal institutions, chains and supermarkets.
• Compact systems allow small and medium size food service providers to take advantage of the economies of scale, convenience, flexibility and improved profitability of cook/chill without the major capital investment of a larger system.
Available Features*
• Advanced control panels monitor, record and provide time and temperature of cooking and chilling cycles
• Variety of kettle agitator systems to prevent burning and scorching
• Baskets and hoist systems for ease of loading and unloading
• Tumble or circulating cold water chilling
• Circulating hot water for cooking or re-heating
• Stainless steel construction
• 50 to 300 gallon kettle capacities
• 600 to 2200 lb. tank capacities
• Air or water-cooled remote refrigeration packages
Benefits
• Simple to operate and virtually hands free
• Large batch food preparation delivers higher yields and less shrinkage
• Expands menu offerings without loss of quality and minimal food waste
• Ensures consistent quality and portion size at same or multiple store locations
• More efficient use of labor to accommodate scheduling fluctuations
>> Prepare meals during downtimes
>> Devote more attention to customer service during busy periods
• Requires little or no modification in recipes
• Enhanced flexibility and efficiency improves profitability and growth opportunities
• Provides documentation to satisfy HACCP requirements
• Compact models for smaller food service operations
*Listed features offered by some, but not necessarily all vendors.
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