Description

The Long Life Fresh Food process (LLFF) with the use of the Cook Tank & Tumble Chiller automates and centralises the Sous vide cooking and chilling process. Our commercial sous vide cook tanks are designed for cooking food in vacuum sealed casings in a precise temperature-regulated water bath. This advanced method ensures consistent quality, superior yield, and extended shelf life, outperforming traditional cooking techniques for large-scale operations.

Regethermic’s commercial sous vide cook tanks are versatile, combining cooking and chilling functions in one streamlined system. Available in various configurations, they cater to your specific needs—whether as a dedicated Cook Tank, Tumble Chiller, or a combination Cook Tank & Tumble Chiller, with options for electric or steam heating.

Who are our customers?

The Long Life Fresh Food (LLFF) process is trusted by industries requiring consistent quality and extended shelf life, including used in Airlines, Rail Services, Aged Care Facilities, Hospitals, Institutional market, Food manufacturers, Convention Centres, Hotels, Entertainment and Sporting Venues, Health Organisations and the Public Sector.

Why Long Life Fresh Food?

Food does not necessarily require additives and preservatives in order to deliver longer shelf life. Regethermic machinery combines science and technology to safely and hygienically achieve Extended Shelf Life (ESL) within required critical limits to enhance yield, quality and production speed.

Since 1972, Regethermic has pioneered Cook-Chill cooking and cooling technology offering shelf life of 5 to 10 days. Since 2005, Regethermic has developed their Long Life Fresh Food process (LLFF) offering Shelf Life of 30 – 60 days. With our commercial sous vide cook tanks, your business can meet modern demands for efficiency and food safety.

Features:

Regethermic’s commercial sous vide cook tanks offer unparalleled flexibility, with the ability to automate large-scale sous vide cooking and chilling processes. Offering time temperature monitoring, a 7-inch touchscreen controller, full programmability and 304 stainless steel construction, these units will streamline your production. Features include: 

• Electric Heated Model or Steam Heated Model
• The combination Cook Tank Tumble Chiller is designed to both tumble chilling of hot cooked food or slow cooking meat in food grade bags
• Rapid chilling of pumped product can reduce the temperature of product from 90˚C to below 5˚C in 45 – 60 minutes
• Tumble chilling capacity in static or rotating drum up to 600 Kg of bagged product (from 500 ml to 10 Litres)
• Cooking capacity 400 – 500 Kg (Sous Vide)
• Easy to use and program 10.4 inch IP65 colour touch screen control system
• Three-speed tumble chilling functionality
• Core probe for cooking & chilling
• Programmable pasteurisation time
• On board temperature monitoring downloadable to USB
• Automatic water level control
• Programmable temperature control
• Full stainless steel heat exchanger for cooling, pump, valves, strainer and internal pipe work

 

 

Downloads

• Brochure
• Cut Sheet
• DWG (CAD File)

For detailed product specifications and drawings, please contact Regethermic on 1300 138 026 or email us.