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  • Tanks that utilize a water bath to slow-cook food that is sealed inside plastic casings or trays and then, once the food is cooked, to chill the food for storage. A pump continuously circulates hot water through a conduit from a heat exchanger to the tank to cook the food and returns the water back to the heat exchanger. After the food has been cooked and pasteurized, cold water is supplied rapidly to the tank to quickly cool the cooked products. These units include racks and/or trays to hold the packaged food. The tanks have controls to set cooking temperature and time. These tanks are used in a cook chill process, which involves the full cooking of a large volume of food followed by rapid chilling and storage at controlled temperatures.
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