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