What is a Cook Quench Chill (CQC) system?

A CQC system is an integrated processing line designed to cook, rinse (quench), and rapidly chill food products in a continuous or batch flow, ensuring food safety and quality.

What are the main benefits of using a CQC system?

Key benefits include improved product consistency, reduced processing times, enhanced food safety through rapid chilling, and often lower labour costs compared to manual methods.

Can this system process different types of food products?

Yes, CQC systems are versatile and, with appropriate settings and potentially minor modifications, can process a wide range of products from pasta and rice to vegetables and some meat products.

What utilities are typically required for a CQC system?

These systems commonly require industrial electricity, potable water (for cooking and chilling), steam (for heating), and often a chilled water supply or refrigeration unit.

Is this unit suitable for continuous or batch processing?

JayCraft CQC systems are typically designed for continuous processing, offering high throughput, but can often be configured for batch operations depending on the specific model and controls.

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Used JayCraft Cook Quench Chill - Pasteurizers & Sterilizers

used Equipment

Available

Verified seller

JayCraft Potato Sample Washer - JayCraft Cook Quench Chill

Name: JayCraft Cook Quench Chill
Brand: JayCraft Potato Sample Washer
SKU: 000493
Availability: InStock

Price: Contact seller for price

FOR SALE: JayCraft Cook Quench Chill System – High-Efficiency Food Processing Line Manufactured by JayCraft, this high-performance Cook Quench Chill (CQC) system is designed for fast, efficient, and consistent cooking, rinsing, and chilling of a wide range of food products. Built to the highest industry standards, this system is ideal for processors of pasta, rice, vegetables, pulses, and more. Product Overview: Key Features: Ideal for Processing: JayCraft Cook Quench Chill (CQC) We hold a wide range of new and used food processing machinery in stock, some of which may not be showing on our. If you have any additional requirements please get in touch. Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the. These cookies do not store any personal information.Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your

Norfolk, United Kingdom

5,809 km away

Stock Number

000493

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Processing of pasta, rice, and grains for ready meals or bulk supply.
Cooking and chilling of vegetables and pulses for various food products.
Preparation of meat and poultry components requiring precise thermal processing.
Production of sauces and gravies where controlled cooking and chilling are critical.
Batch processing of delicate food items to maintain texture and quality.

Typical capacity: For this class of equipment, capacities commonly range from 250 kg/hr to over 1,000 kg/hr, depending on product density and processing time.
Power supply: Units of this type typically require a 3-phase industrial electrical supply, commonly 400V, 50Hz, with associated control voltage.
Footprint: The overall footprint can vary significantly, often requiring a dedicated area of 5m x 2m to 15m x 4m, plus service access.
Operating temperature range: Cooking sections typically operate up to 100°C, with chilling sections reducing product temperature to below 5°C.
Construction material: Commonly constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.
Control system: Typically features a PLC-based control system with HMI for process parameter management and recipe storage.

A CQC system is an integrated processing line designed to cook, rinse (quench), and rapidly chill food products in a continuous or batch flow, ensuring food safety and quality.

Pasteurizers and sterilizers are valued for their reliability and consistent performance in food processing operations. Buyers typically prioritise machines with robust construction, proper documentation of maintenance history, and clear evidence of compliance with food safety standards. Key considerations when purchasing used equipment include verification of accurate temperature control systems, integrity of seals and gaskets, and compatibility with existing production lines. Industry sentiment emphasises the importance of thorough testing before installation and sourcing from reputable sellers with transparent equipment provenance.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.