Grid view List view

Showing 1–15 of 27 results

(T)MKDL-T: Direct Steam Mixer Kettle, Tilting

JACKETED MIXER KETTLE (3.5 Bar boiling Pan), 2/3 STEAM JACKETED, 50 PSI STEAM on 40-100 gallons, 35 PSI STEAM on 125-150 gallons

CLEVELAND Tilting Mixer Kettle Model (T) MKDL – _____ -T, Console/Leg mounted, Direct Steam Mixer Kettle with _____ psi Steam Jacket Rating. 3 H.P. Hydraulic powered Scraper/Agitator and Bridge Lift. 0-40 rpm Scraper Speed with Variable Scraper to Agitator Ratio from 1-1 to 8-1. Stainless Steel enclosed Mixer Bridge. All Plumbing, Electrical and Hydraulics enclosed in Consoles. Gallon markings, Bayonet Mounted Scraper and Agitator. 3″ Butterfly Valve. Hot and Cold Water Faucet. Steam Control Kit. Safety Device prevents high speed starts; Mixer stops when Bridge is lifted. Kettle and all exterior surfaces are Stainless Steel.

Read more

Air Cooled Condensing Units

Models T-075M8, T-100M8, BLV-1500C6, BLV-2000C6, BLV-2500C6, BLV-3000C6, BLV-3500C6, BLV-4000C6, JDL-5000C6, JDL-6000C6, JDL-7000C6, JDL-8000C6

CLEVELAND Model _____________ , Outdoor, ____ HP, AIR COOLED CONDENSING UNIT for Ice Builder. Weather housing with raised Base Compressor; Receiver with Discharge and Suction Line Vibration eliminators; Pressure Control; Drier//Sight Glass Kit; Liquid Line Solenoid Valve; replaceable Core Suction Line Filter, Suction Line Accumulator; Oil Separator and Oil Failure Safety Control; Head Pressure Control Valve; Control Panel with hinged door housing Low Ambient Kit, Compressor Contactor, and Control Circuit Fusing.

Read more

Air Powered Casing Clipper & Label Printer

SZ-4135 & T-105

Air Powered Casing Clipper

Cleveland Model Z-4135, Air powered Casing Clipper with Automatic Clip feeding mechanism; adjustable Clip crimping Control; Air pressure Gauge and Safety shut-off Valve.

Label Printer

Cleveland Model T-105, manual Tape, Label Maker, Baselock Marking Wheel, Ink Cartridge, Re-inking Kit and Basic Letter Set.

Read more

Compressed Air Systems & Refrigerated Air Dryers

Compressed Air Systems: CAS-5 (Vertical), CAS-7.5 (Vertical), CAS-10 (Horizontal), CAS-15 (Horizontal), CAS-20 (Horizontal), Refrigerated Air Dryer: CAS-ADA-25, CAS-ADA-40, CAS-ADA-60, CAS-ADA-80

Compressed Air Systems

CLEVELAND Model CAS-_____, COMPRESSED AIR SYSTEM, consisting of Air Compressor & Receiver Tank, ___ H.P. (horse power); High efficiency Baldor Motor with magnetic Starter, Automatic Start and Stop Control; balanced External and Internal Pump; 14 gauge Steel; Belt Guard; 1/2″ combination Filter / Pressure Regulator; ____ gallon Receiver Tank.

Refrigerated Air Dryers

CLEVELAND Model CAS-AD__, _____, REFRIGERATED AIR DRYER for Series ā€œCASā€ Compressed Air Systems. Rated at 37Ā°F (+20Ā°F) Pressure Dew Point; Air cooled cabinet type; compact design with Shell and Tube Heat Exchanger; Automatic High and Low Pressure Shut-Down device; Thermal Overload Protection; Non-Cycling Dryer with double pass flooded Evaporator; low ambient Fan Control; Float operated Drain Valve.

Read more

Cook Chill System Plan A: 500 to 1,000 meals per day

Volume of food varies from one operation to the next. Please contact Cleveland Range Cook Chill for assistance

COOK CHILL PRODUCTION EQUIPMENT AREA

1. MKDL-40-CC-T, 40 gallon vertical mixing kettle is used for hands-free mixing ingredients in the kettle. The operator can easily set the temperature of the kettle and speed of the kettle agitators, then walk away to do other tasks while the recipe is cooking and being stirred.

2. MFS, Metering Filling Station is used for quickly pumping hot or cold products out of the kettle into bags or, when necessary, steam table pans. Order Casing clipper to close bags.

3. TCCT-60, Combination Tumble Chiller and Cook Tank has 2 functions. It can be used for chilling up to 60 gallons of bagged kettle products in an average of 45 minutes. This can also be used as a Cook Tank and will hold approximately 300 pounds of vacuum packaged meats or other products.

4. CV-E-8065, Vacuum Clipper is used for vacuum bagging cook tank products prior to cooking. (Also see model CVW) Optional casters allow operator to move vacuum clipper when not in use.

5. IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

 

SUPPORT SYSTEM ā€“ MECHANICAL EQUIPMENT AREA

6. IBC-25, 2,500 lb. Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold, then piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production.

7. T-075M8, air cooled condensing unit runs Freon through the coils in the Ice Builder

8. CAS-7.5, Compressed Air System is used to operate the air piston on the kettle, MFS, clipper, and vacuum clipper.

9. ADA-40, Air Dryer is required on CAS-7.5.

10. IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

11. GFB-6, Gas Fired Boiler is used for creating steam for the kettle and TCCT-60. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Read more

Cook Chill System Plan B: 3,000 meals per day

Volume of food varies from one operation to the next. Please contact Cleveland Range Cook Chill for assistance

COOK CHILL PRODUCTION AREA

1. HA-MKDL-60-CC, 60 gallon stationary horizontal agitator mixing kettle is by far the most efficient mixing kettle for hands-free mixing of ingredients. Kettle cooks very efficiently while mixing and stirring both heavy and delicate ingredients. The operator can easily set the temperature of the kettle and speed of the kettle agitators, then walk away to do other tasks while the recipe is cooking and being stirred. Consider a tilting kettle model HA-MKDL-60-CC-T for increased versatility. Many customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

2. HA-SE-CC, Single Kettle Control Panel can be located within inches or several feet from the kettle. The Control Panel contains controls for cooking and cooling, a chart recorder for recording the temperature of the product during a 24 hour period of food production, water meter, agitator controls including agitator speed, and other functions.

3. 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.

4. TCCT-60, Combination Tumble Chiller and Cook Tank has 2 functions. It can be used for chilling up to 60 gallons of bagged kettle products in an average of 45 minutes. This can also be used as a Cook Tank and will hold approximately 300 pounds of vacuum packaged meats or other products.

5. CV-4100, 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.

6. PB-K-60, PB-D-60, 60 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 or other items. The Basket can be hoisted out of the kettle and into the Pasta Basket Dolly for transporting the Basket.

7. CH-E-1005-M, half ton motorized hoist for lifting the Pasta Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control.

8. IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

SUPPORT SYSTEM ā€“ MECHANICAL AREA

9. IBC-50, 5,000 pound Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold. This ice water can be piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production.

10. BLH-7.5-H2, air cooled condensing unit runs Freon through the coils in the Ice Builder

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. IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

14. GFB-10, Gas Fired Boiler is used for creating steam for the kettle and TCCT-60. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Read more

Cook Chill System Plan C: 5,000 meals per day (sample A)

Volume of food varies from one operation to the next. Please contact Cleveland Range Cook Chill for assistance

COOK CHILL PRODUCTION AREA

1. HA-MKDL-100-CC, 100 gallon stationary 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. The operator can easily set the temperature of the kettle and speed of the kettle agitators, then walk away to do other tasks while the recipe is cooking and being stirred. Consider a tilting kettle model HA-MKDL-60-CC-T for increased versatility. Many prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

2. P-KDL-100-CC, 100 gallon Pasta Kettle is used for cooking, rinsing, cooling and draining pasta. It can also be used for stock bones or other foods that need to be cooked and strained. Standard features include overflow drains at the top of the kettle for flushing cool water into hot pasta, water injections system, water meter, and faucet.

3. P/HA-DE-CC, Combination Dual Kettle Control Panel for both the Horizontal Agitator and Pasta Kettles, can be located within inches or several feet from the kettles. Located in one cabinet, each Control Panel contains separate controls for automatic or manual cooking and cooling, 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 controls including agitator speed for the Horizontal Agitator Kettle and water injection and other features for the Pasta Kettlel.

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. TCCT-120, Combination Tumble Chiller and Cook Tank has 2 functions. It can be used for chilling up to 120 gallons of bagged kettle products in an average of 45 minutes. This can also be used as a Cook Tank and will hold approximately 750 pounds of vacuum packaged meats or other products.

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 or other items. The Basket can be hoisted out of the kettle and into the Pasta Basket Dolly for transporting the Basket.

8. CH-E-1005-M, half ton motorized hoist for lifting the Pasta Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control.

9. IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

SUPPORT SYSTEM ā€“ MECHANICAL AREA

10. IBC-75, 7,500 pound Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold. This ice water can be piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production. Please contact Cleveland Range LLC Cook Chill for proper sizing of the ice builder and condensing unit.

11. T-100MB, air cooled condensing unit runs Freon through the coils in the Ice Builder

12. CAS-7.5, Compressed Air System is used to operate the air piston on the kettle, MFS, clipper, and vacuum clipper.

13. ADA-40, Air Dryer is required on CAS-7.5.

14. IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

15. GFB-15, Gas Fired Boiler is used for creating steam for the kettle and TCCT-60. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Read more

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 ā€“ 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.

Read more

Cook Chill System Plan E: 8,000 meals per day

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 ā€“ 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.

Read more

Cook Chill System Plan F: 12,000 meals per day

Volume of food varies from one operation to the next. Please contact Cleveland Range for assistance.

COOK CHILL PRODUCTION AREA

HA-MKDL-200-CC-T, 200 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 customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

HA-MKDL-100-CC, 100 gallon stationary 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. Consider a tilting kettle model HA-MKDL-100-CC-T for increased versatility. Many customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

P-KDL-100-CC, 100 gallon Pasta Kettle in conjunction with perforated stainless steel pasta basket can be used for cooking pasta, bones for stock, dried beans, or other foods that require cooking and straining. Large overflow drains and cold water injection system allow flushing water through pasta to cool and rinse.

HA-DE-CC, Dual Kettle Control Panel for both Horizontal Agitator Kettles, can be located within inches or several feet from the kettles. Located in one cabinet, each Control Panel contains separate controls for automatic or manual cooking and cooling, 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 (please indicate the need for hot or cold water or both), agitator speed. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for safety or convenience of the operator.

P-SR-CC, Single Kettle Control Panel for the Pasta Kettle, can be located within inches or several feet from the kettles. Control Panel contains controls for cooking and cooling, a chart recorder for recording the temperature of the product during a 24 hour period of food production and water meter (please indicate the need for hot or cold water or both), water injection. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for ease of operation.

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.

CT-1000, Cook Tank holds approximately 1000 lbs. of vacuum packaged products.

P-TC-220, Tumble Chiller is used for chilling up to 220 gallons of bagged kettle products in an average of 45 minutes. Ice cold water can be stored in the water re-use tank in between batches.

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.

CVY-220, Casing Conveyor carries cook chill bags into the Tumble Chiller.

CH-H-101-M, one ton motorized hoist for lifting the Pasta Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control.

IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

PB-K-100 and PB-D-100, 100 gallon Pasta Basket and Dolly for use with P-KDL-100-CC. Please note that the kettle agitator arm can be removed so that the other 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.

SUPPORT SYSTEM ā€“ MECHANICAL AREA

IBC-250, 25,000 pound Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold. This ice water can be piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production.

BLH4000C6, air cooled condensing unit runs Freon through the coils in the Ice Builder

CAS-7.5, Compressed Air System is used to operate the air piston on the Kettle, MFS, clipper, and Vacuum Clipper.

ADA-40,Air Dryer is required on CAS-7.5.

IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

GFB-30, Gas Fired Boiler is used for creating steam for the kettles and cook tank. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Read more

Cook Chill System Plan G: 20,000 meals per day.

Volume of food varies from one operation to the next. Please contact Cleveland Range for assistance.

Features:

Return on investment (ROI) for larger cook chills system like this may take 2 to 4 years, shorter or longer, depending upon how aggressively the owner or operator run the system. This may include changing from a 7 day production week to 5 day week (please contact Cleveland Range LLC Cook Chill for assistance and more information), cooking back-to-back batches, changes in purchasing and inventory parameters and other factors. Analyzing the ROI should include not just the cook chill food production but also the resulting savings in food, labor, in other parts of the operation such as retherming products, tray service, replacement of expensive convenience foods, changes in staff both in the centralized operation and the receiving facilities.

COOK CHILL PRODUCTION EQUIPMENT AREA

HA-MKDL-200-CC, 200 gallon 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. Please consider a tilting kettle model HA-MKDL-200-CC-T for increased versatility. Many customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

P-KDL-200-CC, 200 gallon Pasta Kettle in conjunction with perforated stainless steel pasta basket can be used for cooking pasta, bones for stock, dried beans, or other foods that require cooking and straining. Large overflow drains and cold water injection system allow flushing water through pasta to cool and rinse.

HA-DE-CC, Dual Kettle Control Panel for both 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 and cooling, 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 (please indicate the need for hot or cold water or both), agitator speed. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for safety or convenience of the operator.

P-SR-CC, Single Kettle Control Panel for the Pasta Kettle, 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. Control Panel contains controls for cooking and cooling, a chart recorder for recording the temperature of the product during a 24 hour period of food production and water meter (please indicate the need for hot or cold water or both), water injection. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for ease of operation.

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. (Also see Cycle-Matic vertical form-fill seal machine, AFF-950, for automatic filling of heat sealed bags)

CT-2000, Cook Tank holds approximately 2000 lbs. of vacuum packaged products.

P-TC-220, Tumble Chiller is used for chilling up to 220 gallons of bagged kettle products in an average of 45 minutes. Ice cold water can be stored in the water re-use tank in between batches.

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.

CVY-220-T, Tilting Casing Conveyor carries cook chill bags into the Tumble Chiller.

CH-H-101-M, one ton motorized hoist for lifting the Pasta Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control.

Stainless Steel Rail System can be designed for the layout of the cook chill equipment.

IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

PB-K-200 and PB-D-200, 200 gallon Pasta Basket and Dolly for use with P-KDL-200-CC. Please note that the kettle agitator arm can be removed so that the other 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.

SUPPORT SYSTEM ā€“ MECHANICAL EQUIPMENT AREA

IBC-300, 30,000 pound Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold. This ice water can be piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production. Please contact Cleveland Range LLC Cook Chill for proper sizing of the ice builder and condensing unit.

JLD-7000C6, air cooled condensing unit runs Freon through the coils in the Ice Builder

CAS-10, Compressed Air System is used to operate the air piston on the kettle, MFS, clipper, and vacuum clipper.

ADA-50, Air Dryer is required on CAS-10.

IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

GFB-60, Gas Fired Boiler is used for creating steam for the kettles and cook tank. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Factory Support

Since Cook Chill Advanced Food Production Systems are unique, a Factory Support package is recommended to provide drawings, installation, technical and operations support from the beginning and throughout the project. Cleveland Range, LLC is known to provide the most thorough Factory Support to cook chill customers. Please see section on Cleveland Range LLC Factory Support for Cook Chill.

Read more

Cook Chill System Plan H: 30,000 meals per day.

Volume of food varies from one operation to the next. Please contact Cleveland Range for assistance.

COOK CHILL PRODUCTION EQUIPMENT AREA

HA-MKDL-200-CC, 200 gallon 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. Please consider a tilting kettle model HA-MKDL-200-CC-T for increased versatility. Many customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

HA-MKDL-200-CC-T, 200 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. A kettle that tilts is often preferred over a stationary kettle. Many customers prefer the ease of working with a tilting kettle for loading ingredients, cleaning, and for producing productions that cannot be pumped.

P-KDL-200-CC, 200 gallon Pasta Kettle in conjunction with perforated stainless steel pasta basket can be used for cooking pasta, bones for stock, dried beans, or other foods that require cooking and straining. Large overflow drains and cold water injection system allow flushing water through pasta to cool and rinse.

HA-DE-CC, Dual Kettle Control Panel for both 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 and cooling, 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 (please indicate the need for hot or cold water or both), agitator speed. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for safety or convenience of the operator.

P-SR-CC, Single Kettle Control Panel for the Pasta Kettle, 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. Control Panel contains controls for cooking and cooling, a chart recorder for recording the temperature of the product during a 24 hour period of food production and water meter (please indicate the need for hot or cold water or both), water injection. Options include Computer Data port, hot/cold water, stainless steel control cover, additional buttons for ease of operation.

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. (Also see Cycle-Matic vertical form-fill seal machine, AFF-950, for automatic filling of heat sealed bags)

CT-2000, Cook Tank holds approximately 2000 lbs. of vacuum packaged products.

P-TC-320, Tumble Chiller is used for chilling up to 320 gallons of bagged kettle products in an average of 45 minutes. Ice cold water can be stored in the water re-use tank in between batches.

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.

CVY-320-T, Tilting Casing Conveyor carries cook chill bags into the Tumble Chiller.

CH-H-101-M, one ton motorized hoist for lifting the Pasta Basket. Please ask for stainless steel hook and chain. Options include festoon cable, cable reel, remote control.

Stainless Steel Rail System can be designed for the layout of the cook chill equipment.

IWCP, Ice Water Control Panel is needed for checking operation of ice water system. Other water cooling options may be available depending upon the size or type of operation. Please contact Cleveland Range LLC Cook Chill for assistance.

PB-K-200 and PB-D-200, 200 gallon Pasta Basket and Dolly for use with P-KDL-200-CC. Please note that the kettle agitator arm can be removed so that the other 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.

SUPPORT SYSTEM ā€“ MECHANICAL EQUIPMENT AREA

IBC-400, 40,000 pound Ice Builder holds cold water. Coils in the Ice Builder build up ice and keep the water icy cold. This ice water can be piped to the tumble chiller and cook tank for cooling bagged products. Ice water can also aid in kettle cold food production. Please contact Cleveland Range LLC Cook Chill for proper sizing of the ice builder and condensing unit.

JLH-70-H2, air cooled condensing unit runs Freon through the coils in the Ice Builder

CAS-10, Compressed Air System is used to operate the air piston on the kettle, MFS, clipper, and vacuum clipper.

ADA-50, Air Dryer is required on CAS-10.

IBPP, Ice Builder Pump Package circulates ice water from the ice builder to the heat exchangers on the tumble chiller, kettles, and cook tank. Please note that this must be sized by a Mechanical Engineer due to differences in equipment and building layouts.

Gas Fired Boiler is used for creating steam for the kettles and cook tank. If other steam equipment is planned for the facility, it is recommended that boiler capacity be recalculated.

Factory Support

Since Cook Chill Advanced Food Production Systems are unique, a Factory Support package is recommended to provide drawings, installation, technical and operations support from the beginning and throughout the project. Cleveland Range, LLC is known to provide the most thorough Factory Support to cook chill customers. Please see section on Cleveland Range LLC Factory Support for Cook Chill.

Read more

Electric Chain Hoist and Monorail System

CH-E-1005-M, CH-H-101-M, CH-R-102-M

CLEVELAND Model CH- _______ , Electric CHAIN HOIST and MONORAIL SYSTEM. ____ ton capacity, motor driven Trolley with special crown tread wheels, 8 feet per minute lifting speed, overload protection, disk brakes, lifetime lubricated gears, impact resistant Control Station, lifting Chain with safety-lock hook and chain container.

Read more

HAMKDL-T: Direct Steam Tilting Mixer Kettle, Horizontal Agitator

COOK CHILL, DIRECT STEAM, HORIZONTAL AGITATOR, TILTING MIXER KETTLES

CLEVELAND COOK CHILL HORIZONTAL TILTING MIXER KETTLE, leg mounted; 2/3 jacketed, direct steam;100 psi Steam Jacket Pressure Rating; 316 Stainless Steel Liner; electrically driven Horizontal Agitator; Variable Mixer Speed Control; Hydraulic Tilt Mechanism with kettle mounted power-pack; 3″ diameter air operated, flush mounted Piston Draw-Off Valve; spring loaded Scraper Blades; flush mounted Temperature Probe; Automatic Water Meter; Water Fill Faucet with swing spout; Time/Temperature Chart Recorder (located in Control Center); Spring Assist, one piece Cover (bifold cover with counterweight for 300 gallon model).

Read more