Regethermic Tumble Cook Tank

Regethermic Tumble Cook Tank

Tumble Cook Tank

Power: Steam or Electric Heated

Capacities: Cooking 600kg with circulating chilling


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. Food is cooked in vacuum sealed casings in a precise temperature regulated water bath. This method produces results that are not possible to achieve in large volume by traditional means.

The Cook Tank & Tumble Chiller helps you achieve your culinary target, whilst maintaining long Shelf Life. Available in multiple variations from being exclusively as Cook Tank & Tumble Chiller, Tumble Chiller or Tumble Cook Tank, and with the choice of being electric heated to steam heated.

Who are our customers?

The Long Life Fresh Food (LLFF) process is used in Airline industry, Rail, Aged Care, Hospitals, Institutional market, Food manufacturers, Convention Centres, Hotels, Entertainment and Sporting Venues, Health 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.


Featuring individual options or a combination unit of cooking / cooling or tumble chilling, the Regethermic Cook Tank automates large batch Sous Vide. Offering time temperature monitoring, a 7-inch touch screen controller, full programmability and 304 stainless steel construction, these units will streamline your production.

  • 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
  • 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 product in bags (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
  • 3 speeds for tumble chilling
  • 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




Sous Vide Extended Shelf Life Diagram


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

Additional information



Electric Heated, Steam Heated


1300 138 026


1300 138 026


+603 8740 4966