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Metos Cook / Chill Production for 21 Days Or More

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Metos Cook / Chill Production for 21 Days Or More Metos Cook / Chill Production for 21 days or more Cook Chill is not a new technology. It has Advantages of Cook Chill been around for decades. Its one of the most efficient ways to produce large quantities of ● State of the art hygiene control food. Because of its chilled state, and long ● Chilled food banks allow better inventory flow of outgoing food shelf life, chilled food is handled and trans- ● Production times are greatly reduced, almost ported easier. 50% in most cases ● Centralized production kitchens can feed many satellite sites We have seen wide spread improvements in ● Reduced foot print of kitchens due to high all areas of production equipment functions, volume equipment logistic capabilities, distribution and regener- ● Consistency and Quality increase to the end ation systems that get the food to the client. user. Think Proveno and Hot-fill & Chill Tank Traditional central kitchen Innovative Metos Cook/Chill extended shelf life system uses less labour, less electricity ● Fewer machines 80 m2 ● Less space ● More ma chines 45 m2 ● More space ● Less time Equipment space ● More people ● Reduced workload Equipment space 4500+ 5 re qui re ment ● More time 1500 10 re qui re ment ● Increased pro duc tion The process of extended shelf life for liquid and semi liquid foods allows users to make products well in advance of requirment, operating the kitchen as a means of supply to the food bank. Products can be pumped into bags, those bags are chilled, those bags are then stored for up to a month before use. Ease of production and ease of logistic management is the result of Increased production efficiency this system. Key importance is placed on the compatability of the complete for any size of kitchen. system and the temperature management of the total process. This system allows the kitchen more menu variety, less staff and better inventory management of the wide range of products they can serve to their customers. Cook Chill Overview Shelf-life of 21 days or more... Proveno Kettles fitted with Pumping valve allows Metos Sous Vide/Chill Tank The foods are made in your Proveno Kettle, The chill tank will cool the hot bags which are layered accurate dosing of many Metos Dos 2 Pump System which can cook and chill foods different products pumped hot - into bags (made of recyled material), into cages. The chilled water is circulated by pumps in automatically. and then sealed and chilled in the Metos Chill Tank. the tank. The sysem can accomodate pumpable products This relatively new type of technology has brought the with particles up to 38mm. *Think beef goulash or larger machines of the food processing market into the chicken curry. It also can pump thick products like flexible environments of production kitchens around the mashed potatos. world. Bratt Pan and Combi Steamer foods go into traditional blast chillers 500 kg Cook Chill tank for cooking and cooling products in bags. Food pumped from the kettle and also sous vide meats and other porducts Metos Dos 2 Pump - 12000 ltr an hour capacity. Flexible distances are possible. Connections not included in quotations. 1200 lt of capacity in 3 x 400 ltr Proveno kettles 2 x 200 ltr Metos Futura HD Pans Metos Proveno Metos Dos 2 Pump System Main features: • Quick change between bag holder and roller track convenient for cantines • Ensures long shelf life for products • Colour touch-screen display • Swivel wheels and brakes allow for portability and stability Easy to see from a distance what is going • Minimized risk of scalding on in your kettle. • Increased workplace safety Metos Proveno is • Reduces occupational injuries to shoulders approachable and intuitive and wrists ...LOADED WITH SMART FUNCTIONS Advanced Cooking Controls allows the user optimum control Semi automatic function, accurate dosing, CIP cleaning system Metos Cook Chill Tank Some of the many products our customers make with their extended shelf life system Minimizes shrinkage Chicken Stock Minestrone Soup Garlic Tumeric Sauce Hummus Pork Stock Duchesse Potato Carrot Yogurt Soup Ponzu Sauce Ensures tender Master Stock Mutton Kadhai White Bean Soup Beef shoulder meat Fish Fond Chicken Biryani Beef Rendang Chicken forestière Lobster Stock Red Cabbage Har Sauce Pork loin in 5 spice Demi Glace Spatzle Dough Risotto Steak Shashimi Beef Stock Polenta Parmesean Lentil Soup Chicken Piccata Lamb Stock Pizza Sauce Tapioca Cajun Tilapia Mash Potato Rice Pudding Tom Ka Gai Short Ribs in soy Goulash Semolina Pudding Scrambled Eggs Taiwanese Corn Ratatouille Chocolate Sauce Samosa Filling Corn beef Chili Con Carne Ganache Tomato Bean Salsa Salmon in Tarragon Retains the aroma and the quality Aioli Berry Jam Oatmeal Pork Char Su Chorizo oil Orange Marmelade Sweet Bean Sauce Sous Vide Chicken Curried Choux Buns Thai Chicken Curry Plum Sauce Wings Sous-vide saves Jerusalem Artichoke Butter Chicken Mustard Sauce Pork Tenderloin with the taste Soup Chicken Tikka Hoi-sin Sauce rosemary glaze Bernaise Sauce Curry D’agneau Peanut Sauce Sesame Chicken Hollandaise Sauce Lentils Menagere Lotus Seed Paste 2 flavor Shrimp Bechamel Sauce Blanquette de Dinde Siu Haau Sauce Lemon Chicken Tomato Sauce Cuisse de Cannet Chinese Chicken Sirloin in Soy glaze Sous vide basins for 50-500 kg batches Veloute Sauce Beouf Forestiere Curry Duck Confit Mango Chutney Escalope Sauce Apple Pie Filling Miso Cod Pineapple Jelly Beouf Bourguignon Consomme Flat Iron Steak with Bulfi Ragout Beouf Pho shallots Corn Chowder XO Sauce Black Sesame Soup Pulled Pork Shoulder Congee/Juuk Chilli Sauce Sago Soup Pork Belly in Sherry Barbeque Sauce Cooked Tripe Baitang Soup and Mollasses Bolognaise Sauce Mushroom Sauce Shitake Dashi Rosemary Potatos Chicken Curry Soubise Sauce Doenjang jjigae Cauliflour Mornay Dahl Candied Cherries Bouillabaisse Asparagus in Barigole Sobji Lemon Filling Gumbo Wine poached pears Rassam Hot & Sour Soup Singapore Laksa Soup Apples in Vanilla Choux Paste Egg Drop Soup Boiled Rice Lobster in Butter Meat Pie filling Hot & Sour Soup Mango Chutney Brussel sprouts in Shu Mai filling Black Bean Sauce Koha Harissa Har gao filling Sweet & Sour Sauce Viniagrette Honey glazed carrots Short Rib Marinate Red Bean Dessert Horseradish Sauce Extended shelf life Char Su Sauce Boiled ChickPeas for Performance for large scale production Metos Oy Ab Ahjonkaarre, FI-04220 Kerava, Finland tel. +358 204 3913 e-mail: [email protected] www.metos.com/manufacturing.
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