The Cook Tank Tumble Chiller utilizes the Sous Vide Method for stationary cooking and cooling of solid muscle items (e.g. joints, chicken, turkey, fish, etc) and tumble chilling of kettle produced items such as soups, sauces, stews and preserves.
| Plascon Group (The) | |
|---|---|
| Product Category | Chillers (industrial) |
| Product Number | CTTC 50 |
| Product Name | Cook Tank / Tumble Chiller |
110 VAC to 690 VAC
50/60 Hz
(depending on model)