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SYSTEMS
This versatile dual purpose machine delivers all the benefits of the Cook Tank - for stationary cooking and cooling of solid muscle items - (chicken, turkey, fish) whilst also converting into a Tumble Chiller. This gives operators the added option of cooling liquid kettle-cooked products such as soups and sauces in their Cook-Chill bags.
Sous Vide is a cooking technique which involves cooking food under vacuum in airtight plastic pouches submerged in a Cook Tank/ Water Bath. Products are slow cooked in baskets in the Cook Tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time.
The Baskets/Trays are taken out of the tank, and Cook Chill bags are placed in the rotating drum for Tumble Chill mode. This accelerates the cooling process and delivers a safe, extended, refrigerated shelf life of up to 45 days.
Mitsubishi HMI colour touch screen offering control of the following:
Download our Brochure to discover more on the Cook Tank Tumble Chiller
The Braising Bar is ideal for those recipes which require a preliminary step such as caramelising of onions, searing of meat, crackling spices or creating a roux for sauces.
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The CT-1 Sous Vide Cook Tank is the latest to join our range of Industrial and Commercial Sous Vide equipment - it's compact design developed with the small-scale food manufacturers, food service or restaurants in mind.
Advanced High-Speed Cooking Technology for rice, pasta, potatoes, vegetables and grains. The new modular design is tailored to meet the diverse needs of modern food manufacturers, offering unparalleled efficiency and flexibility.
The jet cook and braising bar demonstrated fantastic particulate integrity, and a fresher more home cooked finished product
Ronnie Miles, Managing Director
Bells Food Group Ltd
