Cleveland Food Equipment

Meats and many other foods such as rice, potatoes and vegetables can be cooked in a Cook Tank or TurboJet. Both use a low temperature water bath to slow cook the vacuum packaged products.

Featuring :

• Built in self-contained refrigeration
• Three sizes of chillers
• Two sizes of cooks and chillers
• Choice of condensing units

Features :

• Exclusive Ultra Efficient Power Burner (Forced-Air) Gas Combustion System with Automatic Ignition
• Exclusive Dual Power Settings:
  • 90,000 and 125,000 Btu for 30 gallons, 160,000 Btu and 200,000 Btu for 40 gallons provides superior heat-up and recovery.
• Open base design for easy cleaning and maintenance.
• Low 35" rim height for easy operation and cleaning.
• Splash Proof Controls and construction.
• 5/8" Stainless Steel Bead Blasted cooking surface prevents warping and keeps food from sticking.
• Easy-to-turn manual hand tilt. Optional power tilt with manual override available.
• Gallon/Liter Markings and Vented Spring Assist Cover standard.
• 10° Cooking Feature. Tilt unit up to 10° without the power being turned off.

Cleveland steam jacketed kettles offer ultra efficient heat transfer, uniform heating and superior product handling. Steam jacketed kettles offer faster cooking times because two thirds of the cooking surface comes into contact with the product at a much lower temperature, compared to stock pots that use a much higher temperature only at the bottom of the pot. In addition, accurate temperature controls eliminate constant monitoring and resetting. Foods won’t burn or scorch and you can hold product at a simmer without over cooking. Tilting models makes product handling simple. Clean up is easy since food isn’t burned or over cooked like stock pots
 
Ideal For : Soups, delicate sauces, pasta, gravies, desserts, stews, braising meats, rice, reheating dishes and holding them until serving.

Food pumps provide multi-fuctional uses:

• Pumping bags into a clipper
• Pan filler setup for pumping into solid pans
• Transfer pump setup (short and tall)
• Cabinet top with sink and drain with lift off grid

Any product that will flow can be cooked in a Mixer Kettle and pumped with a Food Pump into Cook Chill bags or pans.
This produces consistently high quality food by:

• Mixing gently yet thoroughly while cooking to achieve the desired textures and flavors.
• Pumping product with a piston food pump to retain the shape and quality of the food.
• Cooking to the desired doneness and rapidly chilling to stop the cooking process and retain quality.
• Producing hot or cold recipes while maintaining food safety standards.

Features :

• Exclusive Ultra Efficient Power Burner (Forced-Air) Gas Combustion System with Automatic Ignition
• Exclusive Dual Power Settings:
  • 90,000 and 125,000 Btu for 30 gallons, 160,000 Btu and 200,000 Btu for 40 gallons provides superior heat-up and recovery.
• Open base design for easy cleaning and maintenance.
• Low 35" rim height for easy operation and cleaning.
• Splash Proof Controls and construction.
• 5/8" Stainless Steel Bead Blasted cooking surface prevents warping and keeps food from sticking.
• Easy-to-turn manual hand tilt. Optional power tilt with manual override available.
• Gallon/Liter Markings and Vented Spring Assist Cover standard.
• 10° Cooking Feature. Tilt unit up to 10° without the power being turned off.

Cleveland steam jacketed kettles offer ultra efficient heat transfer, uniform heating and superior product handling. Steam jacketed kettles offer faster cooking times because two thirds of the cooking surface comes into contact with the product at a much lower temperature, compared to stock pots that use a much higher temperature only at the bottom of the pot. In addition, accurate temperature controls eliminate constant monitoring and resetting. Foods won’t burn or scorch and you can hold product at a simmer without over cooking. Tilting models makes product handling simple. Clean up is easy since food isn’t burned or over cooked like stock pots
 
Ideal For : Soups, delicate sauces, pasta, gravies, desserts, stews, braising meats, rice, reheating dishes and holding them until serving.