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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
Our innovative
and patented STOCK CHILLER was selected for the Kitchen Innovations
2008 Award presented by the National Restaurant Association
Restaurant, Hotel-Motel Show.
The Stock Chiller will quickly and easily chill soups and stocks from hot
190°F/88°C to a safe and cool
40°F/5°C:
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.
We also have a
smaller counter top unit meant for kitchens that need to chill 35
gallons (132 L) or less per day. This unit has a much smaller
footprint than our larger unit.
CLICK here
to go to the Counter Top page.
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..
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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
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Increased shelf
life
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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
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