CHEESEMELTERS & SALAMANDERS COOK-CHILL
Cook-chill systems are used in a variety of foodservice operations such as hotels, hospitals, penal institutions, educational facilities, supermarkets, certain chains, and large catering/banquette operations.
Stainless steel standard exterior finish. Cool-to -the-touch control knobs. Equipped with a heavy-duty removable chrome rack and full width large capacity broiler pan that can be removed for cleaning. Can be mounted on all TSI Heavy-Duty Restaurant Ranges using optional heavy-duty reinforcement channels that fit existing back guards. Comes standard with gas-fired premixed atmospheric infrared burner that provides instant, even heat.
• Adjustable gas valve • Continuous pilot for instant lighting
• 20,000 – 90,000 BTU/hr.
• Available in widths 24”, 36”, 48”, 60”, 72” and 84”
Stainless steel standard exterior finish with front and sides welded and finished stainless steel seams. Chrome-plate one-piece broiler grid. Rack rolls out for loading and unloading, removes for easy cleaning and is adjustable. Equipped with gas-fired 35,000 BTU atmospheric infrared burner with adjustable gas valve and continuous pilot. The full width, large capacity broiler pan removes for cleaning.
• 24”, 20,000 BTU/hr. • 36”, 35,000 BTU/hr.
The cook-chill method is designed for the bulk volume production of foods such as soups, stews, meats with sauces, vegetables, gravies and more. It combines food-safe handling, preparation and storage techniques via a carefully-controlled chilling process.
Cook-chill foods are precooked in bulk, rapidly chilled and stored at proper temperatures in vacuum- packed bags or chubs. Prior to service, the food is reheated in a gas rethermalizer, convection oven or other appliance.
Cook-chill systems provide the benefits of large batch, advance food preparation. They contribute to improved quality, higher yields and greater product consistency for a variety of large-volume applications. Cook-chill prepared foods have less shrinkage and longer shelf life, which optimizes menu planning and inventory control.
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Heavy-duty gas infrared Salamander Broiler with a unique open C-shaped design, allowing open viewing and easy access. Powerful ceramic infrared burner with tilted design for heat deflection from user and controls. Gas burner has protective screen to prevent any inadvertent damage. Has a counterbalanced rack mechanism for smooth vertical and horizontal movement and cooking control. Lock and release knob for rack positioning and heat control. Available in 36" width. Range mount, wall mount, or counter models.
• Ceramic infrared burner 30,000 BTU/hr. • with protective screen
• Front accessible on/off gas valve • Zamak die cast knob with set screw
• Removable drip tray • Standing pilot ignition
• LPG available
Stainless steel front, sides, bottom and • interior; welded body construction
Chrome-plated end caps with beveled • rack handle
CSA and NSF certified
Front accessible rack handle for easier • vertical and horizontal movement control
40 32nd Edition FO ODSERVICE GAS EQUIPMENT CATALOG
Cheesemelters and
Salamanders
Contact these leading manufacturers.
Please mention the 32nd Edition
FO ODSERVICE GAS EQUIPMENT
CATALOG and the page on which the equipment is shown.
Cook-Chill is a revolutionary way to create meals that look and taste like they were freshly and individually prepared – yet may have been produced for hundreds to thousands at a time. CapKold is a market leader in Cook-Chill technology. With dedication to research and development, CapKold continues to bring innovation to Cook-Chill, including new products and enhancements.
• Cooking, packaging and chilling equipment allows preparation of multiple portions in a
• Sophisticated systems control equipment and monitor product through the entire
single batch
• Combination of plastic casing and water bath chillers accelerate chilling and deliver
process
safe, extended, refrigerated shelf-lives up to 45 days
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