As the first name in cook-chill technology to introduce transfer pumps and air-operated product valves, CapKold continues to make new innovations to its line of commercial foodservice equipment with the CKPF/3 pump/fill station. After the cooking cycle is complete, the pump draws product from the kettle draw-off valve. This process not only adds a critical element of food safety, it helps operators avoid repetitive actions that could cause back issues.
The CKPF/3’s twin-lobe design helps prevent damage to delicate foods, making this category of commercial cooking equipment even more versatile and useful in a variety of foodservice facilities.
Other features, such as foot pedal operation and a positive cut-off nozzle for depositing product, make the CKPF/3 more convenient and functional than the competition. And thanks to its caster-mounted design and solid construction, the CKPF/3 provides an ergonomic, more mobile pump/fill solution that can more easily handle a broad range of product types, viscosities and particulate sizes.
