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Cook / Chill Systems

Cook-chill foodservice equipment streamlines workflows in the kitchen.

The cook-chill method of preparing and storing food was born when Groen set out to change the way commercial kitchens handled the delicate balance between food production and demand. Professional foodservice operators quickly realized the benefit of preparing food, then safely storing it until reheating and serving to customers.

That’s why every CapKold product features unique and advanced design elements that no commercial kitchen should be without — from state-of-the-art intuitive controls to ergonomic breakthroughs that prevent injury, streamline workflow and improve overall prep times during peak periods.

CapKold Kettles
CapKold Kettles

From advanced touch controls to chart recorders, CapKold cook/chill and sous-vide technology keeps you and your staff ahead of the curve every day and with every meal.

CapKold Pump / Fill Stations – CKPF/3
CapKold Pump / Fill Stations – CKPF/3

A twin-lobe design helps prevent damage to delicate foods, making this equipment even more versatile and useful in a variety of foodservice facilities.

CapKold Pump / Fill Stations – EZ Pump
CapKold Pump / Fill Stations – EZ Pump

The first name in cook-chill technology to introduce transfer pumps and air-operated product valves to the cooking process for added food safety.

CapKold Cook Tanks
CapKold Cook Tanks

Ideal for preparing several menu items including roasts, vegetables and rice, our cook tanks utilize the water bath method to slow-cook and process solid foods.

CapKold Tumble Chillers
CapKold Tumble Chillers

This refrigeration method combines flexible plastic casings with a water bath chiller to accelerate chilling and ensure higher food quality, better texture and superior taste.

CapKold Water Jets
CapKold Water Jets

After cooking is complete, this equipment’s dual-purpose design rapidly chills food products and ingredients from 180ºF to just 40ºF in less than one hour.

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