Integrated cooling without compromise

The dual-function circuit allows you to switch instantly from heating to cooling.

Simply by circulating cold water (from a chiller) through the same jackets where the cooking steam flows.

Integrated process

From heating to cooling with no transfers and no waiting times

No transfer

Labour

Zero waiting times, no transfers on trolleys or into cold rooms, reduced labour effort and improved working conditions.

No contamination

Safety

A segmented process exposes you to operational risks. A continuous process instead reduces the risk of contamination and increases workplace safety.

Saving time, space, and staff

Time

Mixing hot or cold, cooking and then cooling to a specific temperature all in a single machine optimises processes with huge benefits.

Improved production workflow

Workflow

It makes freezing easier, facilitates forming processes or simply brings the product to the ideal condition for packaging.

Cooling times

The table below is based on internal tests and real application data.

Product CookTymix cooling time (min)
Béchamel from 93°C to 5°C in 28 min with H₂O + glycol at -18°C
Soaked chickpeas from 97°C to 5°C in 40 min with cold water at 1°C
Green lentils from 92°C to 30°C in 20 min with cold water at 1°C
Whole spelt grains from 92°C to 25°C in 25 min with cold water at 1°C
Rice from 97°C to 36°C in 24 min with cold water at 1°C
Tomato risotto from 98°C to 20°C in 25 min with cold water at 1°C
Custard from 87°C to 10°C in 43 min with water + glycol at -5°C
Braised meat from 96°C to 26°C in 15 min with cold water at 1°C

Benefits of integrated cooling

The integrated cooling system of CookTymix eliminates idle times between cooking and cooling, ensures maximum food safety, and optimises production flows. A complete solution that revolutionises the traditional approach to industrial food production.

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