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GROENGROEN
ProductProduct
PresentationPresentation
GROEN
OVERVIEW
COOK CHILL
AND THE
GROEN CAPKOLD SYSTEM
COOK CHILLWHAT IT IS AND IS NOT
• IS– A PRODUCTION PROCESS– TEMPERATURE DEPENDENT – SEPARATE PRODUCTION FROM
CONSUMPION
• IS NOT – RETHERMALIZATION– LEFTOVERS
WHY DO COOK CHILL
• SANITATION / HACCP
• SAVINGS– labor – food cost
• IMPROVED QUALITY
• REDUCE CHAOS IN KITCHEN
CURRENT FEDERAL GUIDELINES
1997 FDA FOOD CODE“COOKED POTENTIALLY HAZARDOUS FOOD”
• 2 HOURS: 140 F TO 70 F
• 4 HOURS: 70 F TO 41F
CRITICAL TEMPERATURES
COOK CHILL TYPES
• BLAST CHILL
• TUMBLE-CAPKOLD-CRYOVAC
BLAST CHILL
A FINISHING TECHINQUE FOR CONVENTIONALLY COOKED FOODS
• FOOD IN OPEN PAN
• PAN HOT FOOD 2” THICK MAX.
• BLAST CHILL 1-2 HOURS
• REMOVE, COVER (REPACKAGE?) & STORE
BLAST CHILL TEMPS
BLAST CHILL
• CHILLS ALL CONVENTIONALLY COOKED FOODS
• 5 DAY STORAGE
• SANITATION ISSUES– NOT PASTEURIZED– CONTAINERS NOT SEALED
• EXPENSIVE PER POUND CHILLED
CAPKOLD PROCESS
• A PROCESS FOR LIQUID AND SOLID FOODS
• 4-6 WEEK REFRIGERATED STORAGE
• PASTEURIZED PRODUCT
• TRANSPORTABLE PRODUCT
CAPKOLD PROCESS
CAPKOLD TEMPERATURES
CAPKOLD PROCESS
• A PROCESS FOR LIQUID AND SOLID FOODS
• 4-6 WEEK REFRIGERATED STORAGE
• QUALITY PRODUCT
• PASTEURIZED PRODUCT
• TRANSPORTABLE PRODUCT
CAPKOLD
EQUIPMENT
KETTLES
• APPROPRIATELY SIZED
• UNIFORMLY MIX• UNIFORMLY
SUSPEND • TEMPERATURE
CONTROLLED• EASILY CLEANED
KETTLE TYPES
INA/2- ___ INA/2-___TO DH/INA/2-100TW
FIXED TILT OUT TILT WITH
50-400 GALLONS
CONTROLS
• CONTROL COOK TEMPERATURE
• RECORD PRODUCT TEMP AND TIME (HACCP & FSIS)
• CONTROL PUMPING TEMPERATURE
• CONTROL MIXER SPEED
PUMP FILL
• GENTLY HANDLE UP TO 1 1/4” SOLIDS
• QUICKLY TRANSFER METERED AMOUNTS
• VARIABLE SPEED FOR VARIABLE VISCOSITY PRODUCTS (0-20 gpm)
• VARIABLE PACKAGE VOLUMES (0-10 gal)
• SEAL PACKAGE• MONITOR TEMPERATURE
CASING COOLER
• GENTLY TUMBLE CASINGS IN 35 DEG. WATER
• MONITOR PROCESS TEMPERATURE AND TIME
• PROCESS FULL KETTLE LOAD 100 OR 200 GALLONS
COOK TANK
• AUTOMATICALLY COOK THEN COOL PACKAGED PRODUCT
• 500, 1000, 2000 LB PRODUCT CAPACITIES
• CONTROLS MONITOR AND RECORD (HACCP & FSIS)
COMBINATION MACHINESDUAL FUNCTION
• TUMBLE CHILLER– 60 & 110 GAL.
CAPACITIES
• COOK TANK– 250 & 600 LB
CAPACITIES
• MONITOR AND RECORD ALL TIMES AND TEMPS.
SOME ANCILLARY ITEMS
• ICE WATER SYSTEMS– ICE BUILDERS, FALLING FILMS,
SELF CONTAINED
• CONVEYORS
• HOIST & TRAMRAILS
• RIBBON BLENDERS
• VACUUM CLIPPERS
• TRANSFER PUMPS
• DEPOSITORS
• GRINDERS & EMULSIFIERS
TYPICAL COOK CHILL KITCHEN
WHO DOES IT(currently)
HOSPITALS > 250 beds
CORRECTIONS >2500 inmates
SCHOOLS >5000 students
UNIVERSITIES
CASINOS
RESTAURANTS
SUPERMARKETS
WHY GROEN CAPKOLD
• EXPERIENCE– OVER 25 YEARS SUCCESSFUL INSTALLATIONS– OVER 200 CLIENTS WITH FULL SYSTEMS– 3 FULL TIME CAPKOLD ENGINEERS– 2 FIELD SPECIALISTS– FULL TIME CHEF / FIELD SUPPORT SPECIALIST
• MANUFACTURING– SYSTEM MADE BY GROEN
• SUPPORT– DEALER– CONSULTANT– END USER– SERVICE AGENCY
CLIENT WANTS COOK CHILL?
THINK
GROEN
CAPKOLD COOK CHILL