Designed for high-performance cooking / blanching of a wide range of lumpy or crumbly products followed by rapid cooling.
EXAMPLES OF USE:
spaghetti and pasta
vegetables, fruit, mushrooms
pieces of meat and fish.
DESIGN AND FUNCTION
The NEAEN Cook’n’chill system has a modular design. The first section consists of a working vessel jacketed for heating ( with steam, electric or gas), an overturning mesh basket as well as systems for hydrodynamic mixing, recirculation and filtration of water.
The second cooling section consists of a working vessel (single layered or with cooling jacket), also equipped with a hydrodynamic stirrer for the maximum transfer of ice cold water to the product, a mesh basket for product discharge, and filtration and water recycling systems.
Innovative hydrodynamic stirrer applied in Cook’n’chill system will maximize heat exchange between the product and the coolant, which leads to a reduction in cooking time and ideally uniform treatment of products from all sides, preventing them from sticking and damage.
Ease of cooking / blanching and product discharge
Ensuring the highest ready product quality and even cooking
Continuous water filtration
Intensive water circulation between the heat exchanger or heating elements helps to maximize the heat transfer between the water and the product, which reduces the time in which it is processed
Water savings thanks to the constant filtering the water stays clean longer. Depending on the rate of carryover of water by product, it is possible to completely eliminate the replacement of water in the system and only the addition of fresh water will be required...