n HIGH VOLUME
n HIGH PRODUCTION
n HIGH CONSISTENCY n INCREASED EFFICIENCY
Advanced Food Production Solutions
Cleveland Cook Chill equipment can be found in small and large Food Production
Kitchens producing a wide variety of quality foods to meet USDA / FDA standards.
Conversion to Cook Chill can improve food quality, increase menu variety, assure
food safety and lower costs.
Typical Cook Chill operators are casinos, schools, hotels, health care facilities,
prisons, colleges, supermarkets, chain restaurants and caterers.
Advantages of Cook Chill
High Volume: Produce larger volumes in less time with better
High Production: Produce a greater variety of foods to meet
changing menu and customer demands.
High Consistency: Duplicate the same excellent results, each
time and every time.
Increase Efficiency: Reduce the expense of labor, food, and
other costs by 20 to 50%.
Innovation: Create methods of food production that provide
Cook Chill Menu Items
Many menu items can be produced in Cook Chill equipment –
soups, sauces, stews, casseroles, salad dressings, cold salads,
gelatins, pie fillings, whole meats, and many ethnic specialties.
Any product that will flow can be cooked in a Mixer Kettle and
pumped with a Food Pump into Cook Chill bags or pans.
This produces consistently high quality food by:
n Mixing gently yet thoroughly while cooking to achieve the
desired textures and flavors.
n Pumping product with a piston food pump to retain the shape
and quality of the food.
n Cooking to the desired doneness and rapidly chilling to stop
the cooking process and retain quality.
n Producing hot or cold recipes while maintaining food safety
Cook Tanks & TurboJet
Meats and many other foods such as rice, potatoes and
vegetables can be cooked in a Cook Tank or TurboJet. Both
use a low temperature water bath to slow cook the vacuum
1. Planning & Scheduling
Typical seven da