Firex Cook Chill Mixing Kettles

MIXING KETTLES
BASKETT &
“CUCI” - Series
CONSTRUCTION
Baskett Series
Firex Basketts and “Cuci-“ kettles meet the stringent
requirements of CE, ETL, and NSF. They are
also certified DNV ISO 9001, OASAS 18001 and
DVGW 0085.
Firex Basketts and “Cuci-“ kettles use 304 stainless
steel on structural framing and 316 stainless steel
is used on product contact areas. Firex is the only
manufacturer with this construction feature. Also
includes a 3 year warranty on parts and labor.
“Cuci-” Series
Firex Basketts and “Cuci-“ kettles also feature fully
insulated and fully jacketed bodies to ensure
optimum efficiency in performance and lower
energy consumption: 50% faster heat up times
and accurate holding temperature to within +/5˚F.
Firex units are also IPX certified for complete
wash-down, not just wipe-down, to assure a
sanitized vessel.
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MIXING KETTLES
“Sustainability through
Superior Engineering”
Firex Cuci-Series kettles prove that Sustainability through Superior
Engineering is what drives Firex to produce the most advanced
products available.
Features:
Cucimax
Baskett
High-P
8 - 145 Gallons
20 - 145 Gallons
18 & 35 Gallons
Min. Temperature
M
68˚F
65˚F
68˚F
Max. Temperature
M
428˚F
265˚F
273˚F
Bottom & Side /
Direct
(Side Heating
Optional)
Fully Jacketed /
Steam
Fully Jacketed /
Steam
& Vacuum
Insulated
In
Yes
Yes
Yes
Digital Controls
D
Yes
Yes
Yes
Product Temp. Display
P
& Control
Yes
Yes
Yes
Scraped Surface
S
Agitation
A
Yes
Yes
Yes
Variable Speed /
V
Reverse Mixing
R
Yes
Yes
Yes
Timer
T
Yes
Yes
Yes
Automatic Water Meter
A
Yes
Yes
No
Pressure Cooking
P
Optional
No
No
Vacuum Cooking
V
No
No
Yes
SCT2 Cook / Chill
S
Feature
F
No
Optional
No
TDO / Drain Valve
T
Optional
Optional
Standard
Boil
B
Yes
Yes
Yes
Cook & Hold
C
Yes
Yes
Yes
Fry
F
Yes
No
No
Sear / Brown
S
Yes
No
Yes
Caramelize
C
Yes
No
Yes
Sauté
S
Yes
No
Yes
Reduce / Concentrate
R
Yes
Yes
Yes
HACCP
H
Yes
Yes
Yes
Mixing Programs
M
99
99
Single
Primary Product
Solids / Semi
Solids / Liquids
Liquids / Liquids
& Particulates
Liquids / Solids /
Semi Solids
Size Ranges
S
Type of Heating
T
Cucimax
Baskett
High-P
2
MIXING KETTLES
CONTROL PANEL
Firex control panels allow the user greater control over the kettle, and the product.
Production operators can replicate end products consistently.
Baskett/Cucimax
• Power On/Off
• Function Start/Stop
• Product Temp. Probe
• Product Temp./Kettle Temp.
• Kettle Temp. Control
• Increase/Decrease Arrows
• Timer
• Water Control
• Heating Activation Light
• Program Mode
• Power Tilt
• Delayed Start Mode
• Cook/Chill Selections (optional)
Units with Agitation include:
■ Mixer On/Off
■ Multi-directional Selection
■ Variable Speed Control
■ Delayed Start Mode
■ Cook/Chill Selections (optional)
Cucimix
• Power On/Off
• Function Start/Stop
• Kettle Temp Control
• Product Temp Probe
• Increase/Decrease Arrows
• Timer
• Power Tilt
• Heating Activation Light
• Mixer On/Off
• Multi-Directional Selection
• Variable Speed Control
• Emergency Shut-off
3
MIXING KETTLES
COOKING MODES
Shown with optional
secondary probe
and mixing gate
Shown
Show
wn with
optional ag
agitation
gitation
Baskett
Baskett
Cucimax Series
Firex kettles are unique in design and function. The versatile
control pad of the Baskett series allows you to take control of
your product and cook every batch with precision, ensuring a
consistent quality.
Braising Mode: 100% power on flat bottom design is used to
braise, sear, caramelize and brown products. The agitation
scrapers act as spatulas to gently flip and fold the product as it
scrapes the surface.
Boiling Mode: 100% Power - Allows user to control how
gentle/aggressive the heating will be. Set desired product
temp. and select kettle cooking temp. Products will cook
perfectly, every time. Product can be set to go into a “Cook &
Hold” mode.
Cooling: Stops and removes the heating process quickly to avoid
continued cooking of products that contain high amounts of
sugars, fats and starches that may continue cooking even after
the heating source is off.
Soft Mode: 50% Power - For gentle heating or warming. Use
with chocolate, dairy products and sous vide. Reduces energy
consumption to 50%.
Cook & Hold: Allows user to set precise cooking temp., final
product temp. and a “Hold” temp., which uses a 50% reduced
power setting, maximizing energy efficiency.
Delayed Start: Allows user to turn on kettle at a specific time, for
pre-heating the kettle. Used to pre-heat kettle or to bring a product
up to temp. One of the most popular features on Firex units,
allowing the user to maximize productivity and take advantage of
lower energy costs during “off-peak” hours.
Cooling: Stops the cooking process and removes heat
quickly. Kettles can be connected to tap water to cool products
down to 85˚F, or to 35˚F with the use of an external chiller,
ensuring food safety as part of a HACCP program.
4
Boiling Mode:
Soft Mode:
Cook & Hold:
Delayed Start:
Cucimix Series
Basic Digital control panel allows user to set timer, temperature
and control agitation.
MIXING KETTLES
COOK/CHILL
TECHNOLOGY
The Firex Cook/Chill system uses state-of-the-art
technology to stop the cooking process and to
quickly chill the products in the same unit. The
product can then be pumped directly to a filling
station, minimizing the microbial risk and also
preserving the organoleptic properties of the
food products.
Firex Cook/Chill kettles are ideal for commissaries,
cafeterias, catering operations, centralized kitchens
and food manufacturers. The Cook/Chill kettles,
combined with the 24/7 HACCP monitoring and
control system, are another prime example of
“Sustainability through Superior Engineering.”
HEAT UP TIME (68˚F – 194˚F) WITH LID CLOSED
CAPACITY
MODEL
070
105
130
180
250
320
50 %
17 min. 20 min. 20 min. 21 min. 25 min. 29 min.
75 %
23 min. 27 min. 27 min. 28 min. 27 min. 39 min.
100 %
29 min. 33 min. 33 min. 35 min. 42 min. 49 min.
PRODUCT EXAMPLES
• Soups
• Stews
• Boiled meat, fish or
vegetables
• Stocks
• Consommé
• Pasta
•R
Rice
•H
Hot Sauces
•C
Cold Sauces
•P
Polenta
•M
Mashed potatoes
•P
Puddings
•D
Dairy Based product
5
MIXING KETTLES
SCT2 TECHNOLOGY
SCT2 COOLING SYSTEM (Self-Contained Delta T )
How the process works…
During the cooking process, the vessel jacket is filled with pressurized steam at 0.5 bar (figure 1). When the cooling
system is switched on, the steam and hot condensate are automatically discharged and the electro-valve allows the
cold water to flow into the jacket (figure 2).
Figure 1
Figure 2
Figure 3
The display screen will show product core temperature and cooling water temperature, respectively (figure 4).
The SCT2 system will allow cold water to circulate (figure 3) until the required temperature is reached.
COOL
H20 COOL
149°F
212°F
212°F
Figure 4
Cool Down Time…
The time taken to cool down products depends on the temperature of the water entering the system and the type of
product being processed and its viscosity. This technology was developed for liquid products like soup, but can also be
applied to thicker products like purees…although this will lead to longer cooling times.
For example, it takes 60 minutes to cool a soup from 212˚F to 68˚F using water at 41˚F. To reach 50˚F, it will take an
additional 30 minutes.
Note: Time also depends on the temperature of the room, among other factors.
Products usually reach a temperature 8˚F higher than the cooling water. So if the water entering the jacket is 37˚F,
the lowest the product temperature will reach is ~45˚F.
SCT2 Option includes:
The SCT2 system is designed to easily connect to a cold water circuit, whether closed or an open-loop system.
It includes connections and an electronic system controlling the cooling cycle.
*It does not include pumps, pressure reducers, refrigerators or any parts outside of the kettle. Please contact FirexUSA
for more information.
Important Information:
> Only water can be used in the cooling circuit.
> Do not use glycol-based fluids.
> The maximum pressure inside the jacket is 0.5 Bar. Water entering the system must not exceed this value.
> SCT2 can be ordered for all models of the Baskett series, including the gas versions.
> For maximum efficiency we recommend installing this option on models with mixers (PR…M)
6
MIXING KETTLES
FIREX 24/7 HACCP
CONTROL STATION
The Firex 24/7 Station is a HACCP control and
monitoring center that can connect up to 10
units to a single computer and enables the
user to monitor, control and record data as an
integral part of a HACCP program. The 24/7
Station also allows the user to control cooking
programs, recipes and data from on-site or via
remote access.
The 24/7 Station does not require discs,
courses or handbooks for usage. It is a
user-friendly system that allows you to
download data whenever and wherever you
are, by viewing the information online.
7
MIXING KETTLES
VESSEL FILLING
B
k tt/C
C i
Baskett/Cucimax
Cucimix
• Automatic Vessel Filling
• Double Pantry Faucet
• The Firex Baskett/Cucimax series has an
automatic water-metering device mounted on
the pillar of the unit. This allows the user to
program a desired amount of water to add to
the kettle. The control panel will display the
programmed amount and the actual input
amount of water. The automatic vessel-filling
feature ensures consistent recipe formulation
every time.
• Firex Cucimix kettles come standard with a
double pantry faucet mounted on the pillar of
the unit. This allows the user to fill the kettle
with hot or cold water.
“Firex… setting the standard for others to follow.”
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BASKETT
MODELS & POWER
OPTIONS
Firex Baskett
is available
in over 90 different
stock models.
Custom models
are available
upon request.
All Firex Baskett models are available
in standard (non-agitated) and agitated
versions.
version
ns.
FIREX BASKETT – ELECTRIC
FIREX BASKETT – GAS
FIREX BASKETT – DIRECT STEAM
FI
Units are available in standard and
agitated versions.
Voltages: 208, 240, 380, 400, 440,,
and 480
Units are available in standard and
agitated versions.
Gas Type: Natural Gas or LP
Un are available in standard and
Units
agitated versions.
ag
9
“CUCI-” SERIES
MODELS & POWER OPTIONS
CUCIMIX
• Cucimix units are available in standard
configurations from 8-18 gallons (30-70 liters)
. Custom configurations are available.
• Cucimix units can also be configured with or
without drain valves. Standard agitation is
included, secondary mixing optional.
CUCIMAX
• Firex Cucimax units are available in standard
configurations from 25-150 gallons (90-600
liters), Autoclave units are available in 25-80
gallons (90-310 liters).
FIREX CUCIMIX 030
FIREX CUCIMAX - ELECTRIC
Only available in electric
Specify 208, 240, or 480 volts.
Model: CBTE 030
Available in 208, 240, 380, 440,
and 480 volts.
Model: CBTE
FIREX CUCIMIX 070 - ELECTRIC
Available in 208, 240, 380, 440,
and 480 volts.
Model: CBTE 070
FIREX CUCIMAX - GAS
Gas kettles are available in Natural
Gas and Propane and are field convertible.
Model: CBTG
FIREX CUCIMAX - AUTOCLAVE
FIREX CUCIMIX 070 - GAS
Available in Natural Gas and Propane
and are field convertible.
Model: CBTG 070
10
Autoclave kettles are available in
electric or gas.
Model: CBTE - A
CBTG - A
“CUCI-” SERIES
COOKING UNDER
PRESSURE
The Firex Autoclave option allows the user to
actually cook under pressure. Firex is the only
manufacturer to offer these as stock units.
In addition, foods that usually require
pre-soaking, such as beans, can be cooked
under pressure without soaking, saving water,
time and labor.
There are several advantages for cooking under
pressure. Through superheated steam, foods
cook faster; use less water so retain natural
color,
flavor,
minerals
and
vitamins.
Pressure-cooking enhances the richness and
natural flavors of food. This allows the Chef to
use less salt, sugar, herbs and seasoning while
achieving superior taste and lowering cost.
Cooking time is reduced, less energy is
consumed, which lowers energy costs.
11
“CUCI-” SERIES
STANDARD OPTIONS
FIREX 24/7 HACCP CONTROL
Firex 24/7 Station HACCP control monitoring system can be added to any Firex
unit.
Model: 24/7
SECONDARY PROBE
Firex allows the addition of probes in the
units to measure product temperature
and head space temperatures. Up to 4
probes can be added
Model: CASV0000
INTEGRATED WASHDOWN HOSE
Firex has the ability to add an integrated
washdown hose to the units for easier
cleaning.
Model: CADE0010
ADDITIONAL MIXING GRIDS
Can be added to Firex units for various
mixing of products.
Model: CAGM
SIDE WALL SCRAPER
Can be added to any agitation in the
“Cuci” series.
Model: CAPV
CASTERS
Can be added to any Firex unit.
Modei: CAMR
DISCHARGE VALVE
A 2” or 3” can be added to any “Cucimax”
kettle and a 1.5” to any “Cucimix” kettle.
Model: DN
12
COOLING JACKET
Can be added to any “Cuci” model.
The cooling jacket is used to stop the
thee cooking
th
cooking
processprocess
quickly. quickly.
Model: SCT2
Custom
options
available
HIGH-P VACUUM KETTLE
DYNAMIC VACUUM
COOK TECHNOLOGY
Shown with optional 3-arm Scraper
and secondary temperature probe
The Firex High-P combines the versatility of a
braising pan with the dynamics of vacuum
cooking in a single unit, expanding the range of
possible applications in a single, compact unit.
The temperature range of the High-P (68˚- 273˚F)
makes it possible to brown and light-fry
ingredients and afterwards, cooking can be
completed with dynamic and static vacuum.
Vacuum cooking in the High-P makes it possible
to optimize the quality of the raw ingredients in the
finished product, which can be transformed into
dressings, sauces, jams etc., with reduced
processing times. The Firex High-P is the only
steam jacketed, electric, integrated vacuum kettle
on the market.
Features:
• Kettle, body and frame constructed of 304
stainless steel
• Steam jacketed heating up to 273˚F by use of
INCOLOY armored heating elements
• Automatic jacket filling
• Optional secondary product temperature probe
for precision processing
• Patented cutting system with serrated blades;
maximum 600 rpm
• 3-Arm Scraper with Teflon blades,
Multidirectional, 12-60 rpm
• Loading hopper for adding ingredients during
cooking process
• Vacuum setting down to -930 mbar
• Equipped with pressure valve and vacuum safety
valve
• Electronic operated valve drain
• IPX wash-down certified
13
HIGH-P VACUUM KETTLE
ADVANTAGES OF
VACUUM COOKING
Products & Cooking Times:
• Decreased Energy Consumption: Cooks
products 70% faster than conventional
cooking, reducing energy consumption
and lowering production costs.
• Decreased Cook Times: By lowering the
temperature the product reacts to heat.
Preserves moisture content and increases
finished yield.
• Increased Nutritional Value: The negative
pressure environment lowers the cooking
Mirepoix
5 lbs
7 mins
Ice Cream/Custard
100 lbs
10-15 mins
Browned Meat
35 lbs
15 mins
Ice Cream Toppings/Syrups
100 lbs
15 mins
Marinara Sauce
100 lbs
15 mins
Jams & Marmalades
100 lbs
15-20 mins
Bolognaise Sauce
110 lbs
35 mins
temperature allowing the product to retain
more vitamins, minerals and nutrients.
• Intensified Flavors: Lower cooking temperatures and times retain the natural
starches, proteins, sugars and flavors.
Fewer additives are required and a more
natural product is produced.
• Increased Food Safety: Airborne pathogens are removed under vacuum thereby
increasing shelf life.
MODELS & POWER OPTIONS:
14
FFIREX HIGH-P 70
FIREX HIGH-P 130
F High-P is only available
Firex
iin electric.
Specify 208 volts, 240 volts, 480
S
Firex High-P is only available
in electric.
Specify 208 volts, 240 volts, 480
Model: High-P 070E
M
Model: High-P 130E
GLOBAL LOCATIONS:
FIREX USA
Chicago, Illinois
Phone : 815-609-8950
Fax : 815-609-8951
[email protected]
FIREX ITALY
Edition 1/July 2015
Belluno, Italy
Ph. +39 0437 852700
Fax +39 0437 852858
[email protected]
FIREX RUSSIA
Moscow, Russia
Ph. +7 495 532 6151
Fax +7 926 096 0805
[email protected]
FIREX ASIA
Singapore
Ph. +65 971 09208
[email protected]
Sustainability through superior engineering
PHONE:
Toll Free: 866-807-4500
Direct: 815-609-8950
Fax: 815-609-8951
WEB:
www.firexusa.com