the ability to prepare food in advance and safely store it until reheating and serving to customers is a benefit that cannot be overstated. It provides a solution for one of the most challenging aspects of foodservice – addressing the delicate balance between food production and demand.
The sous vide and cook-chill method of preparing and storing food provides high production foodservice operators with an incredibly effective and efficient solution for achieving consistently high quality and better tasting food.
That’s why every CapKold product features unique and advanced design elements that no commercial kitchen should be without — from state-of-the-art intuitive controls to ergonomic breakthroughs that prevent injury, streamline workflow and improve overall prep times during peak periods.
