Hurry on in… like all good things, this offer will end April 30, 2012 at 5pm CT. All orders must be received in by this deadline to take advantage of this extra discount.

5% discount applies to the current base price of a standard kettle and is not valid on accessories, options or upgrades. This offer applies to any model/series of a NEW Groen kettle- not valid with any other offer or brand/manufacturer.

Advantages: Featuring automatic fill and drain, so no lugging water, all operations are controlled through a microprocessor and a simple touch-button control. SmartSteam100 generates only the amount of steam necessary for efficient cooking. Spent steam is directed upward into the kitchen hood system for fast removal and increased comfort of your workers. Less water is required for the entire process. No boiler maintenance and easy access to all areas of the steamer elevate SmartSteam100 to the top of its class.
• Fast recovery, better performance With the help of the steam lid, the steam reservoir maintains a boil for fast recovery when the door is opened. A powerful side mounted convection fan ensures fast, even distribution of steam throughout the entire cooking cavity, ensuring even cooking side-to- side, top-to-bottom and front-to-back.
• Easy operation SmartSteam100’s unique, slide-out steam lid separates food pans from the steam reservoir and allows easy access to the steam reservoir for cleaning. Easy-to-use diagnostics automatically indicate when the steamer is not operating at optimal performance. Units have single connections for gas, water and drain (lower installation costs). And no hands are required to open or close the door with the easy-open door latch.
• Low water consumption, high efficiency Steam venting eliminates the need for high volume condensate spray (water savings up to 70% compared to a conventional steamer). And it’s up to 80% efficient with the optimized high-efficiency infrared gas burners* and electric elements. Electric elements are individually attached to the underside of the cavity and sized for optimum heat transfer into the steam reservoir without immersion in water. The result is energy savings.
• Easy maintenance Cooking residue is more easily removed from a SmartSteam100 steamer compartment given the mirror finish interior. Clean-up is less time consuming for the operator. There is no boiler or generator to be blocked with mineral deposits.
*SmartSteam100 gas units have at least 22% more BTUs per pan than comparably-sized boil- erless competitors (but lets not forget that electric units are in the top of their class for KW per pan as well). See a boilerless steamer gas unit comparison below:

Reheating large quantities of food requires precision engineered heating systems to bring food to serving temperature.  You can’t just blast food with a lot of hot air and expect to get good results.  Rational combi ovens offers an intelligent system for even heating and customized cooking cycles – each with a precise, temperature profile to achieve the best result in food quality, most efficiently, and with ease.  For more information take a look at the new Rational SCC WE video.

• Power-assist raising and lowering of the mixer’s shaft into the tank.
• All stainless steel construction.
• Availability with a 36-, 48- or 60-inch stroke length.
• Your selection from the ELS electric series (which includes a remote control, a 1/2-HP motor with a worm gear drive, the ability to be electro-polished and ASME-BPE validation) or the ALS compressed air series.
• Compliance with USDA paint-free equipment mandates.  FDA compliant model also available.
• A variety of options, such as counterweights, adjustable leveling guides and locking casters.

Director
William Schaefer

Cook Chill Production Center Director
Josephine Fulbrook

The employees of the CCPC have developed this program with pride.

Mission of the Cook/Chill Production Center (CCPC):

Our cook chill system of manufacturing enables us to offer fresh, wholesome meals that are fully prepared, and meet the nutritional and budgetary needs of our patients and customers.

What is the CCPC?

The CCPC is a central food processing plant operated by the Bureau of Nutrition Services of the New York State Office of Mental Health (OMH). The CCPC operating since October of 1994, by the New York State Office of Mental Health, Bureau of Nutrition Services, serves OMH facilities, other state agencies, government and Not-For-Profit agencies. Refrigerated trucks deliver food from Buffalo to Long Island. Cook/Chill is a system which prepares large quantities of food with an extended shelf life. This extended life comes from the control of time and temperature.

• Food is cooked at pasteurization temperatures to kill harmful bacteria
• Food is chilled quickly (within one hour) to prevent bacteria growth
• Food is stored and shipped at 28-32° F

What is the Shelf-Life of these foods?

• Tumble chilled & cook tank products have a shelf life of 4 weeks or more.
• Specialty products have shelf lives of 1-2 weeks.
• Salad such as tuna salad, egg salad, and chicken salad have shelf lives of 15 days.

Facts

• The CCPC makes over 150 different products.
• The CCPC prepares traditional home style comfort foods.
• The cook chill production center currently services 75 meal sites.
• Daily pounds produced = 25,000 lbs.
• Products have an extended refrigerated shelf life of 4-6 weeks.
• Cook chill products reduce food and labor costs.

Cook Chill Products

Kettle Products

Food is prepared in automatic steam-jacketed kettles, then pumped into plastic “casings” and tumble-chilled from 180°F to 40°F in one hour. Examples of these products are:

• Vegetable Soup
• Minestrone Soup
• Chili & Vegetarian Chili
• Arroz con Pollo
• Chicken Cacciatore
• Macaroni & Cheese
• Pudding
• Gravies
• Beef Stew
• Cheese Sauce
• Marinara Sauce
• Fruit Compotes

Cook Tank Products

Whole meats are sealed in plastic bags and cooked slowly in a water bath; at the correct level of doneness, chilled water is pumped in and cooked meat is held in a chilled state. Examples of these products are:

• Roast Beef
• Meatloaf
• Turkey Breast
• Pork Oriental
• Fajitas

Why Cook / Chill ?

• Food tastes fresher and less energy is used in preparation, storage, and rethermalization.
• Labor normally devoted to food production can be reduced by about 50%.
• There is increased menu flexibility.
• Production staff can devote their time to other duties.
• Cook/Chill eliminates “peaks & valleys” in food production workloads.
• Emergencies, such as weather or staff shortages, are more easily handled.

How is Safety & Quality Insured?

• The CCPC operates under USDA Regulations and follows a HACCP Plan to insure safety. (Hazard Analysis Critical Control Points).
• The CCPC test kitchen develops new recipes and enhances existing ones.
• The CCPC lab tests for pH and viscosity. It prepares samples for microbial testing by an outside lab.
• All equipment is automated, including truck temperature monitoring.

How are Cook/Chill Foods Rethermalized?

• Foods can be rethermalized directly in their casings in kettles, braising pans, steamers, or combi-ovens.
• Foods can be removed from casings and combined (sliced meats plus gravy, for example) and rethermalized in an oven or steamer.
• Rethermalized foods can be served hot on a cafeteria line, on a central tray-line, of in a conventional kitchen.
• Foods can be plated chilled and rethermalized individually via an “on-plate rethermalization system”.