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.
CapKold Cook-Chill - Pump Fill Station Operator- Manual, Model CKPF/3 (French)
CapKold Cook-Chill Specification Sheet, Castilian Spanish, Model CKAC
CapKold Cook-Chill Specification Sheet, Castilian Spanish, Model CKCD
CapKold Cook-Chill Specification Sheet, Castilian Spanish, Model CKCP-64
CapKold Cook-Chill Specification Sheet, Castilian Spanish, Model CKCVE/W
CKPF/3 Pump Fill Station Manual
CKPF Model, Mobile Pump/Fill Station
CKSP-64 Model, Mid Volume Pump Station
CKPF-EZ Model, Low Volume Pump
CKPP-64 Model, Low to Mid Volume Pump
CKCD Model, Chill Crates & Dollies
CKAC Model, Compressed Air System
CKHC Model, Hand Clipper
CKRS Model, Manual Filling Ring Stand
CKCC Model, Batch Tumble Chiller Loading Conveyor
CKBS20 Model, Band Sealer with Conveyor and Electric Base
CKCVE/W Model, Vacuum Clipper
Groen Warranty Information