SousVide cook-chill tanks - Metos MCS
Sous vide cook and chill tanks with lifts and baskets
Sous Vide cooking and chilling
The sous vide cooking method cooks the food in a vacuum, which increases the shelf life of the product. The food is prepared and sealed in vacuum packed bags. Then they are placed in a hot water bath and cooked to the desired temperature.
The cooked food is chilled in same tank or in really big production you have separate cook tank and chill tank and you move the racks after cooking to chill tanks. This saves water and time what it takes to change tank temperatures.
The cook-chill process is automated for ease and precision. Once the cooking cycle is complete, the bath drains hot water and fills with cold water to start the cooling process.
The sous vide tanks ensure consistent quality and efficiency for high-volume production environments.
Chilling tanks to cool hot-fill bags
The tanks can also be ordered as chilling only, which means they only produce cold water all the time. The tanks are connected to ice bank or fluid chiller unit producing the ice water for chilling.
Sous Vide tanks up to 1000 kilos
The tanks we have are in sizes from 126 kg to 1000kg in size.
Key features include a crane-mounted basket system for effortless handling, a built-in CIP (Clean-in-Place) system for automatic cleaning and a user-friendly color touchscreen for complete control. Recipes can be created, stored, and managed directly on the screen, with a USB-compatible temperature and data logging system ensuring seamless self-monitoring.
The tanks have big cages with baskets that hold the bags of food. Pull-out baskets are standard, stackable baskets on special order.
High Quality Systems
Our solutions integrate seamlessly to ensure optimal production. Large batch production concept including combi kettles, hot-fill pumps and sous vide tanks adjusts to production method chosen.
Our own research and development develops products to meet customers demands in changing business environments.