GROEN Product Presentation
GROEN OVERVIEW COOK CHILL AND THE GROEN CAPKOLD SYSTEM
COOK CHILL WHAT IT IS AND IS NOT A PRODUCTION PROCESS TEMPERATURE DEPENDENT SEPARATE PRODUCTION FROM CONSUMPION IS NOT RETHERMALIZATION LEFTOVERS
WHY DO COOK CHILL SANITATION / HACCP SAVINGS IMPROVED QUALITY 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 50-400 GALLONS INA/2- ___ INA/2-___TO DH/INA/2-100TW FIXED TILT OUT TILT WITH
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 MACHINES DUAL 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 CONVEYORS HOIST & TRAMRAILS 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