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Types : Cook-chill equipment includes cook tanks, stand-alone refrigeration units, blast chillers and large-batch production systems that utilize jacketed kettles, bagging and pumping stations, and tumble chillers. Tanks and kettles cook products, which staff transfer into plastic bags through mobile pumping stations. Then, staff place filled bags into tumble chillers that rapidly cool products to safe holding temperatures by immersing them in cold water. Another method of rapidly bringing cooked products to safe holding temperatures is by loading them into shallow pans and placing them in a blast chiller.
Capacities/Footprints : Compact-model blast chiller/freezers improve efficiency and food safety in smaller foodservice operations. Features include enclosed, air-cooled condensers and removable, adjustable shelving that accepts standard steam table pans and grids. Small stand-alone quick-chill units are available starting with a three-tray (120 3 200) capacity configuration, while large batch-cooking kettles can produce up to 400 gals. of product.
Energy Source(s) : Electro-mechanical equipment generally requires at least 230 volts. Kettles may be gas-heated.
Standard Features : Touch-pads...