Groen AH/1 User manual

LOW VOLUME COOK-CHILL
PRODUCTION SYSTEMS

According to the Center for Disease Control & Prevention, over 76
million food-borne illnesses occur each year. Foodservice operators are
under increased scrutiny by industry regulators to ensure the safety of
their food products.
The Groen Low Volume Cook-Chill Production System is the first
product in the industry today to provide foodservice operators the
ability to exceed HACCP requirements for chilling pasteurized foods at
an affordable price.
As the first Cook-Chill system introduced in the foodservice equipment
industry, the CapKold systems have been providing safe food products
to large kitchens responsible for feeding thousands of people daily
for over 35 years. The new Low Volume Cook-Chill Production System
allows foodservice operators with smaller volume requirements the
opportunity to utilize Cook-Chill technology at a price they can afford.
Now all foodservice operators have the opportunity to prepare, store
for up to 30 days, and then serve safely soups, sauces, macaroni and
cheese, mashed potatoes and other products. Using the cook-chill
process, they can rest assured their products will be safe and delicious
for their customers, locking in all the nutrients often lost when exposed
to oxygen through traditional cooking and storage procedures.
That’s what we mean when we say we’re
not only Cook-Chill, we’re Cook-Safe.
Food safety
• This system ensures you can exceed the FDA food code by using
pasteurization. Plus, we follow HACCP guidelines for Reduced
Oxygen Packaging criteria.
Labor savings
• One operator can do the work of four when compared to a
traditional cook/serve operation.
• No more pots and pans to clean saving time and labor in the dish room.
Increased food yield
• Food lasts up to 6 times longer with no waste.
• Reheat only what is needed.
• Increased ingredient control.
• Improved inventory monitoring.
Flexibility
• Mix and match our Cook-Chill components with your
existing equipment.
• With multiple packages to choose from, we can help you create a
system which fits both your needs and your budget.
Groen CapKold is not only
Cook-Chill, it’s Cook-Safe.
Are you meeting the FDA code?
How long is your food staying in the
danger zone (135° - 41°F)?
Is monitoring your food times and
temperatures cumbersome?
Are you following HACCP Guidelines?
Are you properly dating and labeling
your stored product?
Did you think cook-chill
systems were only for the
big guys? Think again.

Groen makes it easy to aord Cook-Chill by creating a system which can utilize
any kettle conguration. Operators can choose from a wide array of kettles.
Whether your kettle has agitators, is stationary, tilting or has draw-o valves or
not, all kettles can work as an integral part of the system because our pumping
system can either connect to a variety of valves or draw o product from the
top of a kettle.
CHILLERS
The new CapKold CKWJ50 Water Bath Chiller has the capacity to chill up to 50-
gallons of liquid product cooked and pumped into casings fresh from your own
kettle. The unit will chill most products in approximately one hour, with no ice
builder or glycol tanks required. The new slim design will t anywhere such as a
restaurant prep room or grocery store deli.
• 200-gallon water capacity plus 50-gallon product capacity with 4”
additional tank freeboard.
• Type 304 stainless steel tank with 2”radius corners and tank bottom
sloped for easy cleanup.
• Interior usable tank dimensions of 14” deep x 28” wide x 81” long.
• Overall dimensions of 33” wide x 90” long x 44” high.
• Large area stainless steel refrigeration coil built into tank with direction
expansion control valve.
• Remote mounted 7 ½ Hp packaged condensing unit complete with all
necessary components and controls.
• 3 Hp cast iron agitation pump with stainless steel agitation piping.
• Tank baes designed to enhance agitation, lift out for easy tank cleanup.
• 2” diameter stainless steel ball valve for rapid tank draining.
• Adjustable sanitary ball feet.
• Stainless steel Nema 4X control box with refrigeration and agitation
o/on switches, pump motor controls, and short circuit protection.
For the lighter duty Cook-Chill system, the Randell Blast Chiller may be just what
the Chef ordered. This unit was designed to rapidly cool cooked items from
160°F to 40°F in 90 to 120 minutes depending on product density. You can use
this unit to chill a wide range of products including product pumped from your
kettle in either pans or plastic casings.
KETTLES
The CapKold piston style ller pump can handle a wide range of hot or cold
product. The pump is capable of pumping from 32 to 160 ounces per stroke
depending on the model and can be ordered as a simple transfer pump or a
metering lling station. The CapKold pump is made of USDA approved stainless
steel, has a positive shut-o spout for safety and has the options of manual clipper,
air-actuated clipper or heat sealer available. Because the pumps are mobile, the
system ts into your design where you need it.
PUMPS
By combining our new Randell FX Series FX 4-N-1 unit combined with a Groen
SmartSteam100 steamer, you have the exibility to prep, blast chill, store,
thaw and reheat a wide variety of foods while keeping them fresh and safe.
The 4-N-1 features a platform of one-, two-, three- or four-refrigerated units
with different applications including: Refrigerated Drawer, Cook-Top System,
Preparation Work-Top System, and Precision Storage System. Drawers operate
independently, and users can switch from refrigerator to freezer– or anywhere
in between. Or use it as a batch rapid chiller for cooling foods to below 40°F in
4 hours or less! The FX unit can also be used as a safety thaw system to thaw
frozen foods safely and quickly while maintaining food below 40°F.
For unsurpassed flexibility and convenience, combine our Groen Combo Oven
on top of a Randell Blast Chiller. The Combo Oven can be used as a Steamer,
Convection Oven or a combination of both for much faster cooking in a
moist environment. When combined with the Randell Blast Chiller you have a
convenient system which is a serious workhorse for cooking and blast chilling.
COOK-CHILL COMBOS
Cook in any Groen Kettle.
Pump directly from the Groen kettle
into casings (clip or heat seal) or pans.
Chill casings in water bath chiller
or chill casings or pans
in a Randell Blast Chiller.

FOODSERVICE EQUIPMENT SOLUTIONS
BRAISING PANS KETTLES
SMARTSTEAM100™
BOILERLESS
STEAMERS
VORTEX100®
CONNECTIONLESS
STEAMERS
LVCCPS 09/07
888-994-7636 • groen100.com
Information contained in this document is known to be current and accurate at the time of printing.
Unied Brands recommends referencing our product line websites for the most updated product information and specications.
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