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Capkold Cook-Chill Bag emptying system

23 April 2010

DC Norris & Company (DCN) will be exhibiting the latest addition to its range of products - The DCN Capkold Cook-Chill Bag Emptying System at Total Processing and Packaging Show in May

This new innovation will be of interest to all Food Processing Companies who are familiar with the ubiquitous Capkold Range – used world-wide in restaurant chains, schools, hospitals, hotels, prisons and supermarkets for Cooking, Cooling and Packaging products such as soups, sauces, ready meals and desserts.

Now with The Bag Emptier, DCN have provided an additional solution to this successful range. The stand-alone mobile unit is designed to automatically empty and transfer the contents out of the Capkold Cook-Chill bags into depositors, hoppers or tote bins.
This has many benefits to the user, the knife action slits the bag open and then the bag is drawn through a set of blades ensuring that there is very little product wastage or damage – in fact trials have shown that you can extract 5% more product out of the bag than if opened by a manual operator.
The product then falls directly into a bin underneath where it can be transferred to your desired collection point by the integral product pump. The draw action ensures that products with large particulates will not be damaged so the manufacturer can be confident that product will retain its quality and texture.

The pneumatically activated machine also cuts down on the health and safety risk of repetitive strain syndrome, which can occur if a manual operator is doing the same job. The Bag Emptier not only improves product yields but will also speed up your production times – emptying bags at a rate of 6per minute.

To summarise, the Bag Emptier empties the complete contents of Capkold Cook-Chill bags – meaning massive savings on labour costs, product wastage and time which greatly improves financial paybacks.

More On The DCN Capkold Cook-Chill Process

The Cook-Chill System takes kettle-cooked foods such as soups, sauces and ready meals and pumps them directly into tough pliable Capkold Cook-Chill bags, at near pasteurisation temperatures. The bags are then placed in a unique tumble chiller to rapidly drop the product temperature from 95ºC to below 5ºC in 90 minutes (or less – product dependant).
This combination of hot filling, rapid cooling and special packaging retards bacterial growth, locks in freshness and provides a remarkable 5-6 week safe refrigerated shelf life. With Cook-Chill, operators can always have a ready supply of food on hand, to even out production scheduling and meet fluctuating food service needs.

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