Unified Brands Cook-Chill Production Systems - Manual (Page 7)

For today’s performance
kitchens with CapKold cook-
chill production systems, Avtec
offers ventilation and utility
distribution systems (UDS)
to satisfy your customization
requirements. Avtec’s high
quality, reliable ventilation hoods
handle the CapKold cooking and heating parts of your cook-chill
operation. Avtec UDS provides
single point connections for each
utility, ease of installation and
maintenance, and permits future
line-up changes in your cook-
chill kitchen. Look to Avtec to
complement your CapKold cook-
chill kitchen operation.
Avtec
® Chin
ook H
ood
REFRIGERATED STORAGE (FOOD BANK)
Prepared foods are stored in walk-in refrigerators
(commonly referred to as a Food Bank). Temperature is maintained
just above the freezing point, to preserve the freshness, texture,
color and quality of the food. Menu items are pulled from inventory
as needed, used on site, or shipped to remote serving points.
HEATING & SERVING
CapKold items can be quickly heated to safe serving
temperatures right in the casing, placed in steam table pans, or
individually portioned. Groen offers a line of steam equipment that
is perfect for rethermalizing food.
CapKold foods are ideal for pre-plating as part of a tray
makeup and delivery system. They can be used in combination
with freshly prepared foods and foods which have been blast-
chilled. Randell offers a line of blast chillers as well as standard and
customized hot and cold food tables for serving applications.
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.
PROVEN HOT WATER BATH
CapKold pioneered hot water bath, low temperature
cooking of meats and prepared foods in vacuum-sealed plastic
casings. CapKold Cook Tanks are capable of preparing hundreds
of pounds of perfect rare roast beef and more.
• CapKold Cook Tanks are available with 500-, 1000- and
2000-pound nominal.
• Dual purpose Tumble Chiller/Cook Tanks and WaterJets
are designed for smaller operators and kitchens.
• A powerful water circulation pump provides uniform
cooking and cooling.
• A baffled bottom steam jacket provides fast and
efficient heating with direct steam.
• Integrated control systems allow overnight,
unattended cooking, cooling and documentation.
COOK TANK COOKING ➙
REFRIGERATED STORAGE,
HEATING & SERVING
Loading and unloading food product with a push of a button
VENTILATION
& UDS
Groen steamers
are an excellent
way to reheat
food in casings
or steam pans Randell RanServe
hot food tables
have integral
heaters and are
NSF listed
COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE