Cook Chill Advanced Food Production Systems

Product catalog summary

Overview of Cook Chill Systems
Cook Chill Food Production involves cooking food to a 'just done' state, packaging it in oxygen-impervious casings at pasteurization temperature, and rapidly chilling it to 40°F within an hour. This method allows the food to be stored in a refrigerated 'Food Bank' for up to 45 days without structural degradation.

Advantages of Cook Chill Production

Eliminates peaks and valleys in production associated with Cook Serve operations.
Reduces production time by approximately 45%.
Centralizes production for distribution to off-site locations.
Improves quality and consistency through controlled production techniques.

Conclusion
Cook Chill systems replicate conventional food production steps with precision, focusing on controlled cooking and rapid chilling to maintain food quality. This results in consistent food quality with optimal color, texture, moisture content, and nutritional value.

Food Preparation and Menu Flexibility
Cook Chill systems offer flexibility for various menu styles, excluding short-order grilled foods. The system allows for a wider variety of daily choices and improves food quality by avoiding prolonged high-temperature exposure.

Cook Tank and Kettle Products

Cook Tank: Slow, low-temperature cooking enhances tenderness and reduces shrinkage.
Kettle Products: Suitable for liquid or flowable products, including sauces, gravies, and soups.

Planning and Food Preparation Process

Central Planning/Scheduling: Efficient use of labor and standardized recipes ensure consistent quality.
Bulk Purchasing & Pre-Prep: Reduces costs and maintains high ingredient quality.
Non-Pumpable and Pumpable Food Preparation: Specialized equipment for cooking and chilling various food types.
Transfer & Packaging: Accurate metering and packaging of cooked foods.
Tumble Chilling: Rapid temperature reduction for maximum storage life.
Refrigerated Storage: Safe storage at 28°F to 32°F for up to 45 days.
Rethermalization & Serving: Various methods and equipment available for reheating food to serving temperature.

Support Equipment

Cook Chill Mixer Kettles: Available in different styles for various product types.
Pasta Kettles & Baskets: Designed for pasta cooking.
Metering Filling Station: Pumps and meters cooked foods into casings.
Steam Boilers and Condensing Units: Provide necessary steam and refrigeration.
Ice Builders and Compressed Air Systems: Support chilling processes.
Hoist Systems: Facilitate lifting and transporting heavy loads.

Rethermalization Equipment

Kettles, Convection Steamers, Combi-Oven Steamers, and Tilting Skillets: Used for reheating food products efficiently.

Overview: The document provides detailed information about Cleveland Range LLC's Cook Chill Systems and related services offered by Manitowoc, a global company specializing in foodservice solutions. It highlights the equipment, financing options, service support, and training available to enhance food production efficiency.

Equipment Specifications: The document describes the use of combination units as Cook Chill Tanks and Tumble Chillers, which are mechanical rotating machines used to reduce the temperature of casings through gentle tumbling in recirculating ice water. Casings can be loaded manually or via conveyor.

Operational Solutions: Cleveland Range LLC offers operational solutions to enhance menus, service, profits, and efficiency. This includes pre-sales support with project and menu evaluation, factory engineers for design consultation, and pre-start-up support for recipe development and HACCP guidelines.

Financing: Manitowoc provides low-rate, fast-approval financing options for equipment purchases, allowing operators to preserve capital and simplify budgeting.

Service and Support: Cleveland Range LLC products are supported by Manitowoc STAR Service, a network of certified service agents offering fast response and factory-trained expertise. The service includes genuine OEM parts for optimal performance and longevity.

Training and Start-Up: The document outlines comprehensive training and start-up support, including food sanitation, equipment operation, recipe implementation, and HACCP guidelines. Site visits and follow-up training are available to reinforce learning.

Warranty and Documentation: All materials and workmanship are warranted for one year. Support is provided through various manuals, on-site training, and AutoCad drawings to ensure effective use and maintenance of the Cook Chill Systems.

Catalog excerpts

Cook Chill Advanced Food Production Systems-1

Cook Chill Advanced Food Production Systems Cook / Chill Systems It's all about offering more choices & providing better solutions.

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Cook Chill Advanced Food Production Systems-2

Cook Chill Overview COOK CHILL FOOD PRODUCTION is a process of cooking food to a "just done state", packaging in tough oxygen impervious casing at pasteurization temperature, and then rapid chilling to 40°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). The product can then be: A/ Rethermalized in its' original casings or in pans at the production location. B/ Transported cold to satellite locations to reheat and serve...

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Cook Chill Advanced Food Production Systems-3

Food for Thought Cook Chill Food Preparation offers flexibility for a wide array of menu styles. Basically any style menu, excluding short-order grilled foods, can be produced and served in a Cook Chill System. Due to efficiencies in production and a chilled inventory, a wider variety of daily choices can be made available to clients with both cycle and restaurant style menus. Cook Tank items are usually thought of as meat items only. Here are a few more suggestions: • Spanish Rice • Potatoes for Hash Browns • Buttered Rice • Beets in Orange Sauce • Candied Sweet Potatoes • Sweet N' Sour Pork...

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Cook Chill Advanced Food Production Systems-4

2. Bulk Purchasing & Pre-Prep Cook/Chill Recipes 7. Refrigerated Storage 4. Non Pumpable Food Preparation • Health Care Operations • School Food Service • College and University Food Service • Restaurant Chains • Correctional Food Service • Military Food Service • Supermarkets & Delis • In Plant Service • Transportation Airlines, Railway 1. Central Planning/ Scheduling • Recreation - Hotels, Resorts, Amusement Parks 3. Pumpable Food Preparation Planning & Food Preparation 2. Bulk Purchasing & Pre-Prep 1. Central Planning/ Scheduling To suit the operators volume and menu requirements, Cook Chill...

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Cook Chill Advanced Food Production Systems-5

(6 (1) Metering Filling Station (MFS) & Clipper (Z-4135) (7 (1) Casing Conveyor (CVY-300) fe (1) 300 Gal. Tumble Chiller (TC-300) & Table (LT-300) te Dual Remote Control Panel (HA-DE-CC-2) Equipment List as Illustrated: (1 (1)150 Gal. Pasta Kettle (P-KDL-150) (2 (1)150 Gal. Pasta Basket (PB-K-150) fe (1)1 Ton Hoist (CH-H-101-M) (4 (1) Cook Tank (CT-1000) (5 (2) 200 Gal. Horizontal Agitator Mixer Kettles 10 Single Remote Control Panel (P-SE-CC-2) (HA-MKDL-200-CC) When you select a Cleveland System you are assured of receiving a completely integrated system designed to meet you production goals....

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Cook Chill Advanced Food Production Systems-6

Pasta Kettles & Baskets Designed specifically for cooking pasta and pasta-like products. The Kettle is equipped with a large overflow drain for rinsing the product. Single & Double Control Centers Controls the functions and features of the Mixer Kettles and the Pasta Kettles. Cook Chill Mixer Kettles - Horizontal, Vertical & Inclined Three styles of mixing kettles are available for your consideration. Each are capable of cooking and mixing a variety of products with some or all or the following qualities: heavy, delicate, frozen, crisp, chunky, smooth, hot or cold. All have been successfully...

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Cook Chill Advanced Food Production Systems-7

STEAMERS / COMBI-OVENS / KETTLES / BRAISING PANS / ROTISSERIES / COOK CHILL SYSTEMS Ph: 1-800-338-2204 / Web: www.ClevelandRange.com / Email: [email protected] Experts in Steam Cooking Cook Chill System Support PRE-SALES SUPPORT Operation & Management Specialists are available for project & menu evaluation to make recommendations for the facility layout and equipment sizing. Factory Engineers/Specialists are available to assist the food service design consultant: • Specific shop drawings are provided which include dimensions, utility connection points, required clearances, etc. • Typical...

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