What is CapKold?
The CapKold system of food preparation, storage and distribution can deliver consistent quality and fresh cooked flavour in meals prepared days or even weeks in advance. Based on the cook-to-inventory concept, the CapKold system utilises special equipment and special packaging to efficiently produce menu items with a refrigerated shelf life of up to 45 days! With a CapKold system, restaurant chains, school systems, hospitals, hotels, prisons, supermarkets and others can maintain consistent food quality, while reducing food, energy and labour costs.
How does the CapKold Cook-Chill System work?
The CapKold System takes the kettle-cooked foods and pumps them directly into tough pliable casings, at near pasteurisation temperatures. The casings are then placed in a unique tumble chiller to rapidly drop the product temperature from 95°C to below 5°C in 90 minutes (or less − product dependant). This combination of hot filling, rapid cooling and special packaging retards bacterial growth, locks in freshness and provides a remarkable 5-6 week safe refrigerated shelf life. With CapKold, operators can always have a ready supply of food on hand, to even out production scheduling and meet fluctuating food service needs.
The Cook-Chill Process
The Equipment
Inclined Agitator Kettles
All CapKold systems begin with a DCN inclined agitator kettle, sized to your production requirements.
DCN have an extensive range of steam jacketed cooking kettles built with a traditional high polished stainless steel finish. They are available in various jacket styles, sizes and pressure ranges.
Whether it is soups, stews, sauces, ready meals, dips, ethnic foods or desserts that you are preparing we can supply the right steam jacketed kettle for you.
Pump Fill Station
This state of the art pump fill unit is fully mobile and equipped with a special food grade pump designed to handle high and low viscosity products without damaging sensitive foods. Click for more information
Tumble Chiller
The Tumble Chiller is designed to chill filled hot casings from +85 deg to +4 deg C in less than one hour (dependant on products ability to give up heat). Ideal for cooling products such as soups, sauces and ready meals.
The DCN Tumble Chiller is the key to safe extended shelf life of your CapKold prepared foods. Click for more information
Cook Tank
Add even more production capability to a DCN CapKold system with a hot water, low temperature Cook Tank.
The Cook Tank forms part of the Capkold© / DCN Cook-Chill family, designed to slow cook vacuum packaged meats, poultry and prepared foods in a circulating hot water bath – Sous Vide Style.
Slow cooking at lower temperatures in sealed plastic casings radically reduces meat shrinkage, while retaining more meat juices and enhancing natural flavours and tenderness.