1. CapKold “Cook-Chill/Cook-Safe” Expanded Product Offering Featuring New Smaller Systems

2. Cook/Chill Overview
Water Bath cook/chill food production is a process of cooking food to a “just done” state, packaging in tough oxygen-impervious casings at pasteurization temperature, and then rapid chilling to 40 degrees F in less than one hour. This enables the “Fresh Product,” which has not suffered structural degradation via freezing or high temperature canning, to be stored in a refrigerated food bank for up to 45 days (depending on product).
Cook/chill systems have been traditionally targeted towards high volume feeders (2,000 MPD minimum).
With the trend towards food safety concerns across the foodservice industry, cook/chill is becoming a more desirable solution for smaller operators.

3. Bring the benefits of a cook/chill system to smaller operators
Strategies
Bring the benefits of a cook/chill system to smaller operators
Economical price point
Incorporate blast chiller capabilities
Low volume Water Bath chiller
De-featured pump systems
Sell separate components to existing customers (kettles, pumps, chillers)

4. CapKold Mini System Solution
Heat seal in specialty bags
Clip or Heat Seal
Chill casings or pans in blast chiller
Pump from any kettle into casings or pans
Chill casings in lower cost water chiller
Lower cost water bath chiller under development from Girton at no cost to UB. Unit can be available for NAFEM

5. Kettle Solutions Any kettle can be part of the system
Connect and pump from any draw-off valve
Pump right from the top of a kettle without a draw-off valve.

6. Pumping Solutions
Simple, low cost pump system
A wide variety of pumping solutions for every need and budget
The industry standard workhorse
Mid range piston style pump with heat sealer or clipping device
Several transfer pumps to choose from

7. Chilling Solutions
Randell Blast Chiller for cooling bagged product. Perfect for lower volume operators
New Water Bath Chiller for 50 Gallon batches. Perfect for the mid size operator who does not need a cook tank
WaterJet 100 has become an industry standard for 100 gallon batches plus cook/tank production

8. Value Propositions Comparison to common blast chilling.
ROP (Reduced Oxygen Packaging) packaging increases shelf life
Reduces contamination
Hot, liquid products are much easier to handle in bags rather than pans

9. Value Propositions HACCP compliance
Helps operators comply with HACCP food safety guidelines
Labor Savings
Minimum 50% when compared to cook/serve systems
Flexibility
Mix-and-match components can be used with customers’ existing equipment.
Food Savings
10% or more

10. Labor Saving Example Labor Annual Hours Labor dollars at $9 per hr.
Currently using 4 full time, 6 part time and one Manager
23,400
$210,600
CapKold system will require only 3 full time employees
7,020
$63,180
Savings in hours
19,240
$147,420
This is an actual Meals-on-Wheels location in which a consultant is specifying a small Cook/Chill system. This labor information (plus other benefits I described) help create a payback scenario of 1 ½ years.