Manufacturer: DCN
Cook Tank Tumble Chiller
A sous vide cook tank and sauce cooler in one machine: cooks solid muscle items and tumble-chills soups and sauces in cook-chill bags.
Key features
- Part of the DCN Cook-Chill process
- Designed for slow overnight meat cooking
- Fully automatic operation
- Process water heated and cooled by integral heat exchanger and pipework
- Retains settings during power failure
- Spring-assisted hinged tank cover with interlock safety switch
- Optional E-terminal data logging
- HACCP compliant
Technical data
- Modes
- Sous vide cook tank / tumble chiller
- Control
- Mitsubishi HMI colour touch screen
- Cooking control
- By probe or by time
- Shelf life (tumble-chilled)
- Up to 45 days refrigerated
Description
Sous vide cook tank and sauce cooler in one machine
This dual-purpose machine works as a Cook Tank for the stationary cooking and cooling of solid muscle items such as chicken, turkey and fish, and converts into a Tumble Chiller for cooling liquid, kettle-cooked products such as soups and sauces in cook-chill bags.
Cook Tank mode
In sous vide cooking, food is vacuum-sealed in airtight plastic pouches and submerged in a water bath. The products are held in baskets and slow-cooked at a precisely controlled low temperature for even results.
Tumble Chill mode
The baskets or trays are removed and cook-chill bags are loaded into the rotating drum. This accelerates cooling and gives a refrigerated shelf life of up to 45 days.
Controls
A Mitsubishi HMI colour touch screen controls mode selection, cooking by probe or by time, water temperature (actual and set point), probe temperature (actual and set point), and cook and soak times.
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