Cook-Chill System - Uni Source US

Cook-Chill Systems

Safety & Scale

Advanced Food Safety Technology

Precision Temperature Control for Optimal Preservation

Our cook-chill systems revolutionize food preservation through precision blast chilling that rapidly reduces food temperatures from 160°F to 38°F (71°C to 3°C) in under 90 minutes, effectively halting bacterial growth. The integrated cooking tanks feature microprocessor controls maintaining ±1°F (±0.5°C) accuracy, while the blast chillers utilize multi-stage cooling with HACCP-compliant monitoring. Each system incorporates our proprietary Temp-Guard technology that ensures uniform temperature distribution throughout each product, eliminating dangerous temperature zones. The automated transfer system seamlessly moves products from cooking to chilling phases without manual handling, maintaining strict hygiene standards. Constructed with FDA-approved materials and commercial-grade components, these systems meet the most stringent food safety requirements while delivering consistent results batch after batch. The intuitive touchscreen interface provides complete process visualization, recipe management, and automated documentation for compliance reporting.

Operational Efficiency

Streamlined Production for Large-Scale Operations

Designed for maximum efficiency in volume food production, our cook-chill systems enable centralized preparation with 5-7 day shelf life extension, significantly reducing labor costs and food waste. The modular design accommodates production volumes from 500 to 5,000 meals per day, with flexible configuration options for various menu requirements. The energy recovery system captures and reuses thermal energy, reducing overall energy consumption by up to 35% compared to conventional methods. The automated cleaning-in-place (CIP) system ensures thorough sanitation between production cycles, while the recipe-controlled operation maintains consistent quality regardless of staff changes. These systems feature cloud-connected monitoring for remote management and predictive maintenance alerts, minimizing downtime and optimizing production scheduling. With quick-connect components and accessible service points, maintenance is streamlined to ensure maximum operational availability in demanding food service environments.

Technical Specifications

Engineered for large-scale food production, these cook-chill systems deliver superior shelf life and consistent quality through precision temperature management.

Model Number	CC-Series	Country of Origin	USA
Power Requirements	480V, 3-Phase, 60Hz	Capacity	1,000-3,000 meals per cycle
Applicable Scenes	Central kitchens, healthcare facilities, schools, corporate catering