1. GROEN
Product Presentation

2. GROEN
OVERVIEW
COOK CHILL
AND THE
GROEN CAPKOLD SYSTEM

3. COOK CHILL WHAT IT IS AND IS NOT
A PRODUCTION PROCESS
TEMPERATURE DEPENDENT
SEPARATE PRODUCTION FROM CONSUMPION
IS NOT
RETHERMALIZATION
LEFTOVERS

4. WHY DO COOK CHILL SANITATION / HACCP SAVINGS IMPROVED QUALITY
labor
food cost
IMPROVED QUALITY
REDUCE CHAOS IN KITCHEN

5. CURRENT FEDERAL GUIDELINES
1997 FDA FOOD CODE
“COOKED POTENTIALLY HAZARDOUS FOOD”
2 HOURS: 140 F TO 70 F
4 HOURS: 70 F TO 41F

6. CRITICAL TEMPERATURES

7. COOK CHILL TYPES
BLAST CHILL
TUMBLE-CAPKOLD-CRYOVAC

8. 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

9. BLAST CHILL TEMPS

10. BLAST CHILL CHILLS ALL CONVENTIONALLY COOKED FOODS 5 DAY STORAGE
SANITATION ISSUES
NOT PASTEURIZED
CONTAINERS NOT SEALED
EXPENSIVE PER POUND CHILLED

11. CAPKOLD PROCESS A PROCESS FOR LIQUID AND SOLID FOODS
4-6 WEEK REFRIGERATED STORAGE
PASTEURIZED PRODUCT
TRANSPORTABLE PRODUCT

12. CAPKOLD PROCESS

13. CAPKOLD TEMPERATURES

14. CAPKOLD PROCESS A PROCESS FOR LIQUID AND SOLID FOODS
4-6 WEEK REFRIGERATED STORAGE
QUALITY PRODUCT
PASTEURIZED PRODUCT
TRANSPORTABLE PRODUCT

15. CAPKOLD
EQUIPMENT

16. KETTLES APPROPRIATELY SIZED UNIFORMLY MIX UNIFORMLY SUSPEND
TEMPERATURE CONTROLLED
EASILY CLEANED

17. KETTLE TYPES 50-400 GALLONS INA/2- ___ INA/2-___TO DH/INA/2-100TW
FIXED TILT OUT TILT WITH

18. CONTROLS CONTROL COOK TEMPERATURE
RECORD PRODUCT TEMP AND TIME (HACCP & FSIS)
CONTROL PUMPING TEMPERATURE
CONTROL MIXER SPEED

19. 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

20. CASING COOLER GENTLY TUMBLE CASINGS IN 35 DEG. WATER
MONITOR PROCESS TEMPERATURE AND TIME
PROCESS FULL KETTLE LOAD 100 OR 200 GALLONS

21. COOK TANK AUTOMATICALLY COOK THEN COOL PACKAGED PRODUCT
500, 1000, 2000 LB PRODUCT CAPACITIES
CONTROLS MONITOR AND RECORD (HACCP & FSIS)

22. COMBINATION MACHINES DUAL FUNCTION
TUMBLE CHILLER
60 & 110 GAL. CAPACITIES
COOK TANK
250 & 600 LB CAPACITIES
MONITOR AND RECORD ALL TIMES AND TEMPS.

23. 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

24. TYPICAL COOK CHILL KITCHEN

25. WHO DOES IT(currently)
HOSPITALS > 250 beds
CORRECTIONS >2500 inmates
SCHOOLS >5000 students
UNIVERSITIES
CASINOS
RESTAURANTS
SUPERMARKETS

26. 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

27. CLIENT WANTS COOK CHILL?
THINK
GROEN
CAPKOLD COOK CHILL