D2 Vortex Cook Quench Chill System

• Batch cooking and chilling of particulate products such as rice, pasta, and grains.
• Processing of diced or chopped vegetables, pulses, and fruit components.
• Preparation of ready meals components requiring precise thermal processing.
• Production of sauces, gravies, and soups where rapid cooling is beneficial.

Typical capacity

For this class of equipment, capacities commonly range from 200 to 1,000 litres per batch, depending on product density and desired throughput.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with appropriate amperage for heating and pump motors.

Heating method

Heating is commonly achieved via direct steam injection or indirect steam jackets, offering efficient and controlled temperature increases.

Cooling method

Cooling is typically performed by direct water injection (quenching) followed by chilled water circulation through a jacket or heat exchanger.

Construction material

As indicated, all food contact surfaces and structural components are typically 304 or 316 grade stainless steel for hygiene and durability.

Footprint

The overall footprint for a system of this nature can vary significantly but typically requires a dedicated area of at least 3m x 2m, plus space for ancillary services.

Control system

Modern units commonly feature PLC-based control systems for automated temperature, time, and agitation management during processing.

• What are the primary benefits of a Cook Quench Chill system?

  These systems offer precise thermal processing, rapid cooling to extend shelf life, and improved product quality by minimising overcooking and bacterial growth.

• Is this system suitable for viscous products?

• What utilities are typically required for operation?

• How is product discharged from the system?

• What maintenance is generally involved with this type of equipment?

Used cooking vessels and kettles are valued in food processing for reliable thermal performance when properly maintained. Buyers typically prioritise construction quality, material condition, and heating system functionality. Key considerations include capacity specifications, internal surface condition, and seal integrity. These units generally offer good value when sourced from reputable previous operators. Industry sentiment favours equipment with documented service history and minimal corrosion. Stainless steel variants are particularly sought after for durability and hygiene compliance in commercial food preparation environments.

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