CapKold“Cook-Chill/Cook-Safe”

Expanded Product Offering Featuring NewSmaller Systems

•Water Bath cook/chill food production is a process of cooking food to a “just done” state, packaging in tough oxygen-impervious casings at pasteurization temperature, and then rapid chilling to 40 degrees F in less than one hour. This enables the “Fresh Product,” which has not suffered structural degradation via freezing or high temperature canning, to be stored in a refrigerated food bank for up to 45 days (depending on product).

•Cook/chill systems have been traditionally targeted towards high volume feeders (2,000 MPD minimum).

•With the trend towards food safety concerns across the foodservice industry, cook/chill is becoming a more desirable solution for smaller operators.

Cook/Chill Overview

Strategies

•Economical price point • Incorporate blast chiller capabilities • Low volume Water Bath chiller• De-featured pump systems• Sell separate components to existing customers (kettles, pumps, chillers)

Bring the benefits of a cook/chill system to smaller operators

CapKold Mini System Solution

Pump from any kettle into casings

or pans

Chill casings or pans in blast chiller

Chill casings in lower cost water chiller

Lower cost water bath chiller under development from Girton at no cost to UB. Unit can be available for NAFEM

Heat seal in specialty bags

Clip or Heat Seal

Kettle Solutions

•Any kettle can be part of the system•Connect and pump from any draw-off valve•Pump right from the top of a kettle without a draw-off valve.

Pumping Solutions

•A wide variety of pumping solutions for every need and budget

Simple, low cost pump system

Several transfer pumps to choose from

Mid range piston style pump with

heat sealer or clipping device

The industry standard

workhorse

Chilling Solutions

•WaterJet 100 has become an industry standard for 100 gallon batches plus cook/tank production

•Randell Blast Chiller for cooling bagged product. Perfect for lower volume operators

•New Water Bath Chiller for 50 Gallon batches. Perfect for the mid size operator who does not

need a cook tank

Value Propositions

•Comparison to common blast chilling.

•ROP (Reduced Oxygen Packaging) packaging increases shelf life

•Reduces contamination

•Hot, liquid products are much easier to handle in bags rather than pans

•HACCP compliance•Helps operators comply with HACCP food safety guidelines

•Labor Savings•Minimum 50% when compared to cook/serve systems

•Flexibility•Mix-and-match components can be used with customers’ existing equipment.

•Food Savings•10% or more

Value Propositions

Labor Saving Example

This is an actual Meals-on-Wheels location in which a consultant is specifying a small Cook/Chill system. This labor information (plus other benefits I described) help create a payback scenario of 1 ½ years.

LaborAnnual Hours

Labor dollars at $9 per hr.

Currently using 4 full time, 6 part time and one Manager 23,400 $210,600

CapKold system will require only 3 full time employees 7,020 $63,180

Savings in hours 19,240 $147,420