The Stock Chiller is certified by NSF to NSF/ANSI Standard 169

 

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Can you afford to compromise your food safety?

    Safe Soup and Stock Preparation is Vital to Your Kitchen's Success. Unsafe Methods of Chilling are Not.

    Contamination              Bacterial Growth           Food Spoilage

     

Welcome to the STOCK CHILLER website.

Click here to understand how our rapid soup and stock chilling process works

Revolutionary Cooling Systems has launched our new rapid safety STOCK CHILLER (model SC-01) at the National Restaurant Association (NRA) show in Chicago May 17-20, 2008.

Our innovative and patented STOCK CHILLER was selected for the Kitchen Innovations 2008 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show.

Our patented chilling process will quickly and easily chill soups and stocks from hot 190°F/88°C to a safe and cool 40°F/5°C:

  • 2 gallons (7.5 liters) in 4 minutes

  • 5 gallons (18.7 liters) in 6 minutes                     

Since there are two chill bays, you can chill two 5 gallon containers simultaneously or 10 gallons (37.4L) in just 6 minutes which translates to 100 gallons (374L) an hour.

Our STOCK CHILLER is more cost effective and faster than bath and tumble chillers in addition to taking up less kitchen space.

Chill out of the "Temperature Danger Zone" from simmering hot 190°F/88°C to a cool and safe 40°F/5°C in one easy step to save time and labor in minutes versus hours using traditional cooling methods..

  • 90 times faster than current Hazard Analysis Critical Control Point (HACCP) guidelines

With the STOCK CHILLER you can now SAFELY prepare larger batches of soup and stock for:.

  • Maintaining the consistency of the soup and stock prepared
  • Increased shelf life
  • Reduced time and labor
  • Cost efficiencies

Simple to use, just add ice, water, and place the sealed container into the chill bay. After chilling, the containers can be safely and easily stored in the refrigerator until needed without the risk of cross-contamination. Our patented chilling process will not alter any food property and is a vast improvement over current methods.

Click here to understand how our rapid soup and stock chilling process works

 
 
  US Patent Nos. 5,505,054; 6,662,574. Other US and International patents pending. 1/26/09
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