Unified Brands » Steam Sous Vide

Exceed your foodservice operation's expectations for flavor and consistency with sous vide cooking systems

As the pioneer of sous vide commercial foodservice equipment technology, CapKold delivers convenience and innovation with our steam-based sous vide units. 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.

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CapKold, a premier kitchen equipment manufacturer, designed this steam-based sous vide unit, which utilizes the water bath method to slow-cook and process meats and other solid foods. Raw foods are inserted after being sealed in special plastic casings, then cooked in their own natural juices to bring out their full flavor and tenderness.

CapKold offers two-in-one capability for cooking and chilling. 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.

And with available capacities ranging from 500 to 2,000 pounds, this category of foodservice equipment can outfit commercial kitchens of all sizes to maximize space all while delivering optimal results with one-touch ease.

Direct refrigeration ensures greater efficiency and less horsepower required

One-touch controls enclosed in a NEMA-4 water-resistant box

Built-in internal hoist makes installation and operation fast and easy

Attached stainless steel splash covers with lift assistAutomatic 2” drain with 75 gpm capacity
Baffled bottom steam jacket provides fast and efficient heating with direct steam
Constructed of Type 304 stainless steel (No. 4 sanitary finish)
Diverter valve to control water discharge flow and turbulence
Foreign object screen protects pump
Fully enclosed and vented pump/utility housing
Insulating, non-corroding double wall construction on exposed tank sides
Integral controls for chill and heat, step-by-step programming of cook-to-temperature and probe with digital display of chilling time and water temperature
Meat probe provided for recording internal product temperature
One lifting rack, one lifting frame, one dolly and one set of baskets provided with each cook tank

Pre-piped heat exchanger for cold water cooling
Pe-piped for single point utility connection
Probe for recording internal temperature of solid muscle products
Two (2) pen chart recorders provide permanent record of product and water bath temperatures throughout cook-chill cycle
NSF listed
Stainless steel wire product cooking baskets provided (each with compartments designed to hold two 10-12 lb. solid meat products and ensure separation of products for uniform temperature distribution)
Tube shell heat exchanger for heating designed for operation up to 90 psi max (operates dependably at steam pressures between 20-90 psi)
Water circulating pump ensures even temperature distribution throughout tank
Water level overflow protection
6” legs with adjustable floor mounting flanges
Additional options and accessories available