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SYSTEMS
This versatile dual purpose machine delivers all the benefits of the Cook Tank - for stationary cooking and cooling of solid muscle items - (chicken, turkey, fish) whilst also converting into a Tumble Chiller. This gives operators the added option of cooling liquid kettle-cooked products such as soups and sauces in their Cook-Chill bags.
Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches submerged in a Cook Tank/ Water Bath. Products are slow cooked in baskets in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time.
The Baskets/Trays are taken out of the tank, and Cook Chill bags are placed in the rotating drum for Tumble Chill mode. This accelerates the cooling process and delivers a safe, extended, refrigerated shelf life of up to 45 days.
Mitsubishi HMI colour touch screen offering control of the following:
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Our industrial sous vide equipment is designed to extend shelf life while delivering perfectly cooked meats, fish and poultry. Ideal for food manufacturers, schools and restaurants, our sous vide machines ensure consistent, high-quality results with enhanced safety and efficiency in large-scale food production.
The new high speed, ultra-efficient manufacturing technology for food, beverages and wet pet food.
The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product
Ronnie Miles, Managing Director
Bells Food Group Ltd
