Sous Vide Cook Tank & Sauce Cooler in 1 Machine

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.

Cook

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. 

Chill

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. 

Features

• Part of the DCN Cook-Chill process
• Slow overnight meat cooking
• Fully automatic operation
• Heating and cooling of process water using integral heat exchanger and pipework arrangement
• Power failure memory retention
• Spring assisted hinged tank cover with built in interlock safety switch
• E-terminal data logging (optional)
• HACCP compliant

Mitsubishi HMI colour touch screen offering control of the following:

• Mode selection
• Cook with probe or time
• Water temperature - actual and set point
• Probe temperature - actual and set point
• Cook time / soak time