The Tumble Heater 75 is designed to rapidly re-heat products such as soups and sauces following refrigerated storage. Products will have been pre-prepared using the DCN Cook-Chill method of hot filling, rapid cooling and special packaging which retards bacterial growth, locks in freshness and provides a shelf life of up to 6 weeks. When the customer is ready to serve, the product is taken out of refrigerated storage and re-heated in hot water whilst still in the plastic casings in which it has been stored, resulting in effortless batch control. The drum inside the Tumble Heater gently rotates the casings for rapid and even heating, and with a typical cooking time of fifteen minutes (taking the product from 4°C to 70°C) food is ready to be served quickly and efficiently.
The Tumble Heater is a superior choice over more traditional boiling pan options as users can heat and prepare products quickly whilst retaining all the flavour and texture from the original cook. Foods left simmering in a pan over a long period of time can lose this quality and taste.
The Tumble Heater can take up to 75Kg of product and is electrically driven with an HMI Control System. It will be of interest to any Food Processing Companies who are familiar with the Cook-Chill Range, used world-wide in restaurant chains, schools, hospitals, hotels, correctional institutions and supermarkets for cooking, cooling and packaging products such as soups, sauces, ready meals and desserts.
The Tumble Heater forms part of the CapKold Process. This method of food preparation, storage and distribution can deliver consistent quality and fresh cooked flavour in meals prepared days, or even weeks earlier. Restaurant chains, school systems, hospitals, hotels, prisons, supermarkets & many others can maintain consistent food quality, whilst reducing food, energy & labour costs.
Hot filling, rapid cooling & special packaging retards bacterial growth, locks in freshness & provides a remarkable 5–6 week safe refrigerated shelf life
- Re-heats food whilst still in Cook-Chill casings
- Typical cooking time of 15 minutes from 4°C – 70°C
- Takes up to 75Kg of product (other sizes available
- Drum tumbles casings for rapid and even heating
- Electrically driven
- Electric immersion heating – 15Kw
- Water In-feed
- Built-in interlock safety switch to stop drum rotating when cover is lifted
- Float switch heater protection
- HMI control system
- Insulated for energy efficiency
- Fabricated from grade 304 stainless steel
| Electricity | Mains Water |
|
32 Amps 3 Phase |
1" Diameter |
| Width (mm) | Depth (mm) |
Weight (Kg) Approx. (dry) |
| 11050 | 708 | 250 |
How does the CapKold system work?
Steam Jacketed Kettle/Cook Tank
Pumpable products such as soups, sauces, ready meals, casseroles, gravies, salad dressings & pie fillings are cooked in a Steam Jacketed Kettle. Solid items such as Beef/Pork/Fish/Chicken are cooked sous vide style in a Cook Tank
Pump Fill Station Products are pumped out of the kettle into tough pliable casings, at near pasteurisation temperatures.
Tumble Chiller The casings are then placed in chilled water to rapidly drop the product temperature from 95°C to below 5°C in 90 minutes or less.
Tumble Heater After refrigerated storage the product is re-heated ready to serve using the new Tumble Heater 75.