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CONTROL, SAFETY, & QUALITY
Cased Product
Time/Temperature ChartRefrigerated Food Bank
Sanitation & Food Safety
• Kettle and Cook Tank controls include
time/temperature chart recorders for
HACCP documentation.
• Ideal for HACCP food safety programs.
• Components are designed to the latest
sanitary standards.
• Products are packaged hot (sanitary).
• Durable, multi-ply, flexible plastic casings
allow product to be safely chilled, stored
and rethermalized.
Planning & Control
• A CapKold system allows advanced
scheduling of production, labor and
raw material purchase.
• Employees can be scheduled on an
eight-hour, five-day or a ten-hour,
four-day work schedule. Holidays and
vacations can be easily scheduled
around normal production.
• Output can typically be doubled or
tripled with little or no additional
equipment investment. CapKold offers
capacity for growth.
• A refrigerated food bank provides an
emergency back-up in case of natural
disaster or a work stoppage.
Food Quality
•
CapKold food has the taste, texture, color
and aroma of freshly prepared items.
• Centralized purchasing, ingredient
preparation and production provides
consistent food quality and managed
recipe costs. Ingredients can be
purchased in volume.
• Large quantity automated cooking
ensures batch-to-batch consistency.
• Refrigerated – NOT FROZEN – storage
maintains cellular structure… key to
preserving texture and consistency.
• Cook Tank items slow cook in their
own natural juices - tenderizing
tougher cuts of meat, increasing yield
and enhancing flavor.
COOK-CHILL PRODUCTION SYSTEMS AT A GLANCE