DCN Tumble Chiller & Brand New Mini Tumble Chiller!

The Tumble Chiller is designed to chill filled hot casings from +85 deg to +4 deg C in less than one hour (dependant on products ability to give up heat). Ideal for cooling products such as soups, sauces and ready meals.

The Tumble Chiller forms part of the CapKold Process. This method of food preparation, storage and distribution can deliver consistent quality and fresh cooked flavour in meals prepared days, or even weeks earlier. Restaurant chains, school systems, hospitals, hotels, prisons, supermarkets & many others can maintain consistent food quality, whilst reducing food, energy & labour costs.

Hot filling, rapid cooling & special packaging retards bacterial growth, locks in freshness & provides a remarkable 5–6 week safe refrigerated shelf life.

Brand New Mini Tumble Chiller! − designed for the smaller user with typical batch sizes up to 250litres. It has many unique patented features including: no pumps, no separate heat exchangers, no bearings or seals in the cooling drum, no filters to clean or clog, simple maintenance drum removed in minutes.

How does the CapKold system work?

Steam Jacketed Kettle Pumpable products such as soups, sauces, ready meals, casseroles, gravies, salad dressings & pie fillings are cooked in a steam jacketed kettle.

Pump Fill Station Products are pumped out of the kettle into tough pliable casings, at near pasteurisation temperatures.

Tumble Chiller The casings are then placed in chilled water to rapidly drop the product temperature from 95°C to below 5°C in 90 minutes or less.

CapKold process
All stainless steel design
Microprocessor control
Large or small batch
Easy to use HMI
E-terminal data logging (optional)
Cleaning cycle
Surge tank for water recovery (optional)

Approximate capacities:

Model TC–75 − 750 litres of product
Model TC–100 − 1000 litres of product
(smaller models also available)

Click here to download the Full Specification of the Tumble chiller in PDF