Unified Brands Cook-Chill Production Systems - Manual (Page 6)

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.
• Recycling Tanks for saving and reusing product chilled water.
• Casing conveyors speed and simplify Tumble Chiller loading.
TUMBLE CHILL CASING ➙
Unloading chilled casings from tumble chiller to food bank storage
Loading filled casings directly into the tumble chiller
WATERJET ™
(COMBINATION TUMBLE
CHILLER & COOK TANK)
➙
WATERJET 100
The WaterJet is a Rapid Product Chiller/Cook Tank designed to
rapidly chill 100-gallons of filled casings in a circulating water bath.
The WaterJet will slow cook using steam slack, prepackaged raw
meats, vegetables and starches; or rapidly reheat prepared foods in
its circulating hot water bath. An internal lift mechanism raises and
lowers product from the water eliminating the need for a hoist/lifting
mechanism. Chills most products from temperatures of approximately
180°F-40°F in 60 minutes or less. A powerful water circulation pump,
fully automatic operator control package, and a sheathed and air-gap
insulated tank with splash covers and lift assist cylinders are included.
Unit is NSF Listed, UL Listed and ASMEB31.1.
• Features insulating, non-corroding double wall construction
on exposed tank sides and fully enclosed and vented pump/
utility housing.
• Monitor temperatures with a probe for recording internal
temperature of solid muscle products and a 24 hour time/
temperature recorder for recording water and product time
and temperature.
• Water level overflow protection and a diverter valve controls
water discharge flow and turbulence.
• Chilled water production uses direct refrigeration eliminating
the need for a second tank and saving space.
• Water heating system is direct steam heated and requires a
steam source of 20-50 PSI.
CONTROL PACKAGE
• One touch controls for chill and heat.
• Step-by-step programming of cook-to-temperature and probe.
• Digital display of chilling time and water temperature.
COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE