Cook/Chill Overview Water Bath cook/chill food production is a process of cooking food to a “just done” state, packaging in tough oxygen-impervious casings.

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Presentation transcript:

CapKold “Cook-Chill/Cook-Safe” Expanded Product Offering Featuring New Smaller Systems

Cook/Chill Overview 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.

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

CapKold Mini System Solution Heat seal in specialty bags Clip or Heat Seal Chill casings or pans in blast chiller Pump from any kettle into casings or pans 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

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 Simple, low cost pump system A wide variety of pumping solutions for every need and budget The industry standard workhorse Mid range piston style pump with heat sealer or clipping device Several transfer pumps to choose from

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

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

Value Propositions 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

Labor Saving Example Labor Annual 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 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.