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Specialty Equipment - Rethermalizers

  • 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