GROEN

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GROEN

• Product Presentation

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GROEN

• OVERVIEW
• COOK CHILL
• AND THE
• GROEN CAPKOLD SYSTEM

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COOK CHILLWHAT IT IS AND IS NOT

• IS
• A PRODUCTION PROCESS
• TEMPERATURE DEPENDENT
• SEPARATE PRODUCTION FROM CONSUMPION
• IS NOT
• RETHERMALIZATION
• LEFTOVERS

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WHY DO COOK CHILL

• SANITATION / HACCP
• SAVINGS
• labor
• food cost
• IMPROVED QUALITY
• REDUCE CHAOS IN KITCHEN

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CURRENT FEDERAL GUIDELINES

• 1997 FDA FOOD CODE
• COOKED POTENTIALLY HAZARDOUS FOOD
• 2 HOURS 140 F TO 70 F
• 4 HOURS 70 F TO 41F

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CRITICAL TEMPERATURES
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COOK CHILL TYPES

• BLAST CHILL
• TUMBLE-CAPKOLD-CRYOVAC

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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

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BLAST CHILL TEMPS
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BLAST CHILL

• CHILLS ALL CONVENTIONALLY COOKED FOODS
• 5 DAY STORAGE
• SANITATION ISSUES
• NOT PASTEURIZED
• CONTAINERS NOT SEALED
• EXPENSIVE PER POUND CHILLED

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CAPKOLD PROCESS

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

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CAPKOLD PROCESS
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CAPKOLD TEMPERATURES
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CAPKOLD PROCESS

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

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CAPKOLD

• EQUIPMENT

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KETTLES

• APPROPRIATELY SIZED
• UNIFORMLY MIX
• UNIFORMLY SUSPEND
• TEMPERATURE CONTROLLED
• EASILY CLEANED

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KETTLE TYPES
50-400 GALLONS

• INA/2- ___ INA/2-___TO
  DH/INA/2-100TW
• FIXED TILT OUT
  TILT WITH

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CONTROLS

• CONTROL COOK TEMPERATURE
• RECORD PRODUCT TEMP AND TIME (HACCP FSIS)
• CONTROL PUMPING TEMPERATURE
• CONTROL MIXER SPEED

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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

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CASING COOLER

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

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COOK TANK

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

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COMBINATION MACHINESDUAL FUNCTION

• TUMBLE CHILLER
• 60 110 GAL. CAPACITIES
• COOK TANK
• 250 600 LB CAPACITIES
• MONITOR AND RECORD ALL TIMES AND TEMPS.

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SOME ANCILLARY ITEMS

• ICE WATER SYSTEMS
• ICE BUILDERS, FALLING FILMS, SELF CONTAINED
• CONVEYORS
• HOIST TRAMRAILS
• RIBBON BLENDERS
• VACUUM CLIPPERS
• TRANSFER PUMPS
• DEPOSITORS
• GRINDERS EMULSIFIERS

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TYPICAL COOK CHILL KITCHEN
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WHO DOES IT(currently)

• HOSPITALS gt 250 beds
• CORRECTIONS gt2500 inmates
• SCHOOLS gt5000 students
• UNIVERSITIES
• CASINOS
• RESTAURANTS
• SUPERMARKETS

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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

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CLIENT WANTS COOK CHILL?

• THINK
• GROEN
• CAPKOLD COOK CHILL