Used to reheat or reconstitute frozen or refrigerated
vacuum-bagged foods, such as soups, stews, vegetables, meats, sauces and gravies,
produced in a cook/chill system
Cook/chill and rethermalization aids inventory control, maintains
product consistency, minimizes food waste and saves on labor costs
Often used in large volume or centralized operations - restaurant
chains, supermarkets, hotels and large institutions
Bagged food products lowered via basket into 195oF heated
water for quick heating to 165oF serving temperature
Gas rethermalizers offer fast heating, short recovery times,
and precise and consistent temperature control
Available models include single and double basket styles,
floor-mounted on legs or casters
Home
