+44 (0)1767 677515
[email protected]
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:
Download our Brochure to discover more on the Cook Tank Tumble Chiller
DC Norris' Cook-Chill System: An Industry Benchmark for Food Safety, Pasteurisation, Extended Shelf Life and Production Efficiency
Find out more
We also offer In-line Continuous Processing for seamless, uninterrupted production suitable for high-volume operations and products such as beverages, baby food, pet food, condensed milk, sports and health drinks
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
