As the pioneer of cook-chill commercial foodservice equipment technology, Groen delivers convenience and innovation in a single unit with the CapKold Water Jet. After cooking is complete, this dual-purpose design rapidly chills food products and ingredients in special plastic casings, using a turbulent water bath to change the temperature from 180ºF to just 40ºF in less than one hour.
CapKold, a premier kitchen equipment manufacturer, designed the Water Jet to make chilling more liquid-like pliable products, such as soups, easier. This equipment also gives kitchen staff the power to slow-cook prepackaged raw meats, vegetables and starches before chilling them for long-term storage.
With one unique design, the CapKold Water Jet offers two-in-one capability, doubling as a cooker and chiller. And with its direct refrigeration design, there’s no need for a separate refrigeration system, glycol tank or turbo jets — helping reduce the overall footprint of this commercial cooking equipment when space is at a premium.
Unlike competitors’ models, which require a separate piece of equipment to raise and lower product, the CapKold Water Jet includes an internal hoist mechanism, as well as a powerful circulation pump, automatic operator control package and a sheathed, insulated tank with splash covers. The result is a fully contained, multi-function workhorse that helps maximize space in crowded commercial kitchens — all while delivering optimal cook-chill results with one-touch ease.
CapKold Low Volume Brochure
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