Cook Quench Chill

DCN Cook Quench Chill (CQC) machines cook and chill rice, pasta, vegetables and pulses. The range extends from a simple kettle-based system with an overhead hoist to a fully automated system with wave agitation for long pasta.

All models heat by direct steam injection. Each water tank has an overflow rim that prevents spills onto the production floor and cross-contamination between high- and low-risk areas.

The three-step process

1. Cook – the product is cooked in a first tank of hot water.
2. Quench – it moves to a second tank of cold (ambient) water to remove bulk heat, stop the cooking and refresh the product.
3. Chill – a final tank of chilled water completes the cooling.

At each stage the baskets are raised and lowered in the water for gentle agitation. The product typically exits onto a de-watering vibratory conveyor.

Models

• 3000/3001 – continuous cooking, chilling and cooling for a wide range of products, including short pasta, rice, potato and vegetable products.
• 4002/4003 – new wave-pump agitation system, ideal for long pasta.
• Rotary and Linear CQC – the same cooking process as the original CQC with a smaller footprint for compact factories.