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Cook & Vacuum Cool

Cooking Kettles – A range of standard atmospheric or pressure cookers are available ranging from 50 to 3000 kilos batch size.


Vacuum Cooler – Process matched with the correct cooking kettle.  Cooling times are generally within 45 mins to cool from 95⁰C to 5⁰C – lower temperatures can be achieved.



Advantages of the BCH System:-

  • Increased production capacity
  • Rapid chilling time
  • Proven cooling system for batch sauce manufacture.
  • Reduces requirement for large quantities of storage containers, racks & floorspace.
  • When a single kettle is used for cooking operations alone, jacket heat is retained for faster heat-up times.
  • Large cooler discharge port to enable cold viscous products to be handled easily.
  • Modulated cooling can be used to eliminate damage to any of your delicate particulates.
  • Utilisation of an indirect condenser eliminates any possibility of direct product contact or contact with the recirculated cooling water.
  • In-built CIP devices enable simple rinsing between batches during manual cleaning operations or total process cleaning when used in conjunction with a full CIP package.
  • Easy to maintain – with accessibile components and seals that require minimal attention.
  • Customised PLC, HMI and SCADA systems.
  • Reduced labour costs – by doubling production with fewer operatives.
  • Trial equipment available in the BCH Innovation Centre.

Please contact for further information