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.
