For more information on our Cook-Chill Tank, please contact our office at 1-800-685-3750
Integrated processing units specifically designed for immersion cooking and cooling of meats, poultry, vegetables, pasta and other non-pumpable food products
Fully insulated stainless steel sides, ends, and bottom
Standard sizes with nominal capacities of 250 and 500 pounds
Premounted and piped air distribution equipment providing effective agitation vital to both heating and cooling phases
Stainless steel, stackable baskets that can be filled with product either within or outside the unit
Integral recording controller with a programmable menu of various profiles
Counterweighted cover allows ease of opening and maximum operator safety
Cooking is accomplished in the Chester-Jensen Cook-Chill Tank with water heated by steam as it passes through the unit's double-walled bottom. Condensate developed during this heating mode is then available for return to the boiler, benefitting the economy of operation. Conversely, when using the self-contained pump, the water in the immersion bath is continuously chilled as it circulates within the sanitary loop interfacing the Plate Heat Exchanger, accelerating cooling.
The low profile configuration allows convenience of operation in facilities not normally equipped with overhead lifting capabilities.
The programmable processor provides automatic sequencing of filling, heating, cooling and draining functions to best meet the needs of a particular product.
Meats are water cooked in sealed juice retaining pouches sustaining minimal shrinkage, thereby increasing yields when compared to traditional oven cooking.
Used for immersion processing all types of non-pumpable food products including: muscle meat, poultry, vegetables, pastas, rice, etc.
Electrical Requirement: 3/60/208-230-460 VAC @ 10-9-4.5 amps
Air Requirement: 5 scfm @ 30 psi