Cook chill system plan D: 5,000 meals per day (sample B)
Volume of food varies from one operation to the next. Please contact Cleveland Range Cook Chill for assistance
COOK CHILL PRODUCTION AREA
1. HA-MKGL-100-CC-T, 100 gallon tilting horizontal agitator mixing kettle is by far the most efficient kettle for cooking while mixing both heavy and delicate ingredients and is used for hands-free mixing of kettle items while allowing staff to multi-task. Operator can easily set the speed of the kettle agitator and temperature of the kettle. Many prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped. The self-contained gas kettle can be installed where steam boilers are not available. Please see note for TJ-100-CC, Turbojet Chiller/Cook Tank.
2. HA-MKGL-60-CC-T, 60 gallon tilting horizontal agitator mixing kettle is by far the most efficient kettle for cooking while mixing both heavy and delicate ingredients and is used for hands-free mixing of kettle items while allowing staff to multi-task. Operator can easily set the speed of the kettle agitator and temperature of the kettle. Many prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped. The self-contained gas kettle can be installed where steam boilers are not available. Please see note for TJ-100-CC, Turbojet Chiller/Cook Tank.
3. HA-DG-CC, Dual Kettle Control Panel for both the Horizontal Agitator Kettles, can be located within inches or several feet from the kettles. Please contact Cleveland Range LLC Cook Chill for suggestions and recommendations for the layout of the equipment. Located in one cabinet, each Control Panel contains separate controls for automatic or manual cooking, digital temperature and water read outs, chart recorder for recording the temperature of the product during a 24 hour period of food production, water meter, agitator speed for each Horizontal Agitator Kettle.
4. MFS, Metering Filling Station is used for quickly pumping hot or cold products out of the kettle into bags or, when necessary, steamtable pans. Order Casing clipper to close bags.
5. TJ-100-CC, Turbo Jet Chiller and Cook Tank has 2 functions. It can be used for chilling up to 100 gallons of bagged kettle products in an average of 45 minutes. This can also be used as a Cook Tank and will hold approximately 1100 pounds of vacuum packaged meats or other products. Please note a steam boiler is required for the Cook Tank function.
6. CVW, Vacuum Clipper (new model number CVW. (Also see model CV-E-8065) is used for vacuum bagging cook tank products prior to cooking. Optional casters allow operator to move vacuum clipper when not in use.
7. PB-K-100 and PB-D-100, 100 gallon Pasta Basket and Dolly. Please note that the kettle agitator arm can be removed so that the kettle can be used for pasta cooking. The Pasta Basket is perforated for easy cooking and draining of pasta, stock bones, beans and other items. The Basket can be hoisted out of the kettle and into the Pasta Basket Dolly for transporting the Basket.
8. CH-H-101-M, one ton motorized hoist for lifting the Pasta Basket and Cook Tank Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control or Jib Crane (for Turbo Jet only).Stainless Steel Rail System can be designed for the layout of the cook chill equipment.
SUPPORT SYSTEM – MECHANICAL AREA
9. TJ-100-20-HP/AC, condensing unit for the Turbo Jet for cooling.
10. TJ-100-GHEP, glycol heat-exchange tank for cooling.
11. CAS-7.5, Compressed Air System is used to operate the air piston on the kettle, MFS, clipper, and vacuum clipper.
12. ADA-40, Air Dryer is required on CAS-7.5.
13. GFB-10, Gas Fired Boiler is used for creating steam for TJ-100-CC, Turbo Jet. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.
