Unified Brands Cook-Chill Production Systems User Manual

COOK-CHILL PRODUCTION SYSTEMS

REVOLUTIONARY COOK-CHILL SOLUTION

Cook-Chill is a revolutionary way to create meals that look and taste like they were freshly

and individually prepared … yet may have been produced for hundreds to thousands at a time.

CapKold is one of the market leaders in Cook-Chill technology. With dedication to research

and development, CapKold continues to bring innovation to Cook-Chill, including new products and

enhancements.

•

Cooking, packaging and chilling

equipment allows preparation of

multiple portions in a single batch;

•

Sophisticated systems control

equipment and monitor product

through the entire process;

• Combination of plastic casings and

water bath chillers

accelerate chilling and

deliver safe, extended,

refrigerated

to 45 days.

shelf lives up

Refrigerated food bank for storage up to 45 days

THE COOK-CHILL PIONEER

In the early 1970s, Groen and a major

packaging film manufacturer developed CapKold

– a food production, packaging and rapid chilling

system designed as a safe, economical alternative

to traditional cook-and-serve. Groen was the

first to apply volume food production techniques,

sophisticated control technology and the latest

packaging films to the Cook-Chill concept.

CapKold provides equipment systems that offer

cost-savings while delivering the fresh taste and

quality of just-cooked food.

Today,

CapKold kitchen (from left to right, shown above) ­kettle control panel, (2) kettles, tumble chiller
and pump-fill station

MATCHING FOOD

PRODUCTION TO DEMAND

The Cook-Chill concept was developed

as a solution to the age-old problem of matching

food production to demand. It separates food

production from food serving by creating a “food

bank” or inventory of prepared product. The key to

safe extended storage of foods is very rapid chilling

through the bacterial growth “danger zone.” The

key to retaining food quality, taste, textures and

aroma is controlled refrigerated storage.

CALCULATE YOUR YEARLY SAVINGS

ANNUAL SAVINGS CALCULATION CHART Use to Estimate How Much CapKold Can Save You

Multiply your expenses by the savings factors listed below. EXAMPLE:

A) Yearly hot food production labor cost (30-50% savings)* $ x .50 = $ ($500,000 x .50) = $250,000

B) Yearly raw prepared food cost (10% savings)** $ x .10 = $ ($600,000 x .10) = $60,000

C) Yearly labor savings for cleaning pots & pans (8% savings)* $ x .08 = $ ($100,000 x .08) = $8,000

D) Yearly energy cost KW/H (2% savings)* $ x .02 = $ ($30,000 x .02) = $600

GRAND TOTAL (add lines A-D) $ (total savings) = $318,600

*Estimated savings.
**10% Savings of raw prepared food cost includes: reduces food waste of 2-3%, recipe standardization savings of 1-2%, purchasing—
economy savings of 2%, reduction in pilferage of 1%, and a 3-5% cost savings on increased muscle meat yields of 25-35%.

CAPKOLD MENU APPLICATIONS

A CapKold System can prepare a wide variety of popular menu entrees, side dishes and dessert items, plus
many key product components or sauces. Here is just a sample …

Broth & Cream-Based Soups/Chowders

Hearty Stews, Home-Style Casseroles & More

Sauces, Gravies & Fillings

Ethnic Specialties & Other Items

Prepared Meats & Prepared Foods

Whole Meat Items