BASKETT & CUCI - Series CONSTRUCTION

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2 MIXING KETTLES BASKETT & CUCI - Series CONSTRUCTION Baskett Series Cuci- Series Firex Basketts and Cuci- kettles meet the stringent requirements of CE, ETL, and NSF. They are also certified DNV ISO 9001, OASAS and DVGW Firex Basketts and Cuci- kettles use 304 stainless steel on structural framing and 316 stainless steel is used on product contact areas. Firex is the only manufacturer with this construction feature. Also includes a 3 year warranty on parts and labor. Firex Basketts and Cuci- kettles also feature fully insulated and fully jacketed bodies to ensure optimum efficiency in performance and lower energy consumption: 50% faster heat up times and accurate holding temperature to within +/- 5 F. Firex units are also IPX certified for complete wash-down, not just wipe-down, to assure a sanitized vessel. 1

3 MIXING KETTLES Sustainability through Superior Engineering Firex Cuci-Series kettles prove that Sustainability through Superior Engineering is what drives Firex to produce the most advanced products available. Features: Cucimax Baskett High-P Size Ranges Gallons Gallons 18 & 35 Gallons Min. Temperature 68 F 65 F 68 F Max. Temperature 428 F 265 F 273 F Type of Heating Bottom & Side / Direct (Side Heating Optional) Fully Jacketed / Steam Fully Jacketed / Steam & Vacuum Insulated Yes Yes Yes Digital Controls Yes Yes Yes Cucimax Product Temp. Display & Control Scraped Surface Agitation Variable Speed / Reverse Mixing Yes Yes Yes Yes Yes Yes Yes Yes Yes Timer Yes Yes Yes Automatic Water Meter Yes Yes No Pressure Cooking Optional No No Vacuum Cooking No No Yes Baskett SCT2 Cook / Chill No Optional No Feature TDO / Drain Valve Optional Optional Standard Boil Yes Yes Yes Cook & Hold Yes Yes Yes Fry Yes No No Sear / Brown Yes No Yes Caramelize Yes No Yes Sauté Yes No Yes Reduce / Concentrate Yes Yes Yes High-P HACCP Yes Yes Yes Mixing Programs Single Primary Product Solids / Semi Solids / Liquids Liquids / Liquids & Particulates Liquids / Solids / Semi Solids 2

4 MIXING KETTLES CONTROL PANEL Firex control panels allow the user greater control over the kettle, and the product. Production operators can replicate end products consistently. Baskett/Cucimax Power On/Off Function Start/Stop Product Temp. Probe Product Temp./Kettle Temp. Kettle Temp. Control Increase/Decrease Arrows Timer Water Control Heating Activation Light Program Mode Power Tilt Delayed Start Mode Cook/Chill Selections (optional) Cucimix Power On/Off Function Start/Stop Kettle Temp Control Product Temp Probe Increase/Decrease Arrows Timer Power Tilt Heating Activation Light Mixer On/Off Multi-Directional Selection Variable Speed Control Emergency Shut-off Units with Agitation include: Mixer On/Off Multi-directional Selection Variable Speed Control Delayed Start Mode Cook/Chill Selections (optional) 3

5 MIXING KETTLES COOKING MODES Shown with optional agitation Baskett Cucimax Series Shown with optional secondary probe and mixing gate Firex kettles are unique in design and function. The versatile control pad of the Baskett series allows you to take control of your product and cook every batch with precision, ensuring a consistent quality. Boiling Mode: 100% Power - Allows user to control how gentle/aggressive the heating will be. Set desired product temp. and select kettle cooking temp. Products will cook perfectly, every time. Product can be set to go into a Cook & Hold mode. Soft Mode: 50% Power - For gentle heating or warming. Use with chocolate, dairy products and sous vide. Reduces energy consumption to 50%. Cook & Hold: Allows user to set precise cooking temp., final product temp. and a Hold temp., which uses a 50% reduced power setting, maximizing energy efficiency. Delayed Start: Allows user to turn on kettle at a specific time, for pre-heating the kettle. Used to pre-heat kettle or to bring a product up to temp. One of the most popular features on Firex units, allowing the user to maximize productivity and take advantage of lower energy costs during off-peak hours. Braising Mode: 100% power on flat bottom design is used to braise, sear, caramelize and brown products. The agitation scrapers act as spatulas to gently flip and fold the product as it scrapes the surface. Cooling: Stops and removes the heating process quickly to avoid continued cooking of products that contain high amounts of sugars, fats and starches that may continue cooking even after the heating source is off. Boiling Mode: Soft Mode: Cook & Hold: Delayed Start: Cucimix Series Basic Digital control panel allows user to set timer, temperature and control agitation. Cooling: Stops the cooking process and removes heat quickly. Kettles can be connected to tap water to cool products down to 85 F, or to 35 F with the use of an external chiller, ensuring food safety as part of a HACCP program. 4

6 MIXING KETTLES COOK/CHILL TECHNOLOGY The Firex Cook/Chill system uses state-of-the-art technology to stop the cooking process and to quickly chill the products in the same unit. The product can then be pumped directly to a filling station, minimizing the microbial risk and also preserving the organoleptic properties of the food products. Firex Cook/Chill kettles are ideal for commissaries, cafeterias, catering operations, centralized kitchens and food manufacturers. The Cook/Chill kettles, combined with the 24/7 HACCP monitoring and control system, are another prime example of Sustainability through Superior Engineering. HEAT UP TIME (68 F 194 F) WITH LID CLOSED MODEL CAPACITY % 17 min. 20 min. 20 min. 21 min. 25 min. 29 min. 75 % 23 min. 27 min. 27 min. 28 min. 27 min. 39 min. 100 % 29 min. 33 min. 33 min. 35 min. 42 min. 49 min. Soups Stews Boiled meat, fish or vegetables Stocks Consommé Pasta PRODUCT EXAMPLES Rice Hot Sauces Cold Sauces Polenta Mashed potatoes Puddings Dairy Based product 5

7 MIXING KETTLES SCT2 TECHNOLOGY SCT2 COOLING SYSTEM (Self-Contained Delta T ) How the process works During the cooking process, the vessel jacket is filled with pressurized steam at 0.5 bar (figure 1). When the cooling system is switched on, the steam and hot condensate are automatically discharged and the electro-valve allows the cold water to flow into the jacket (figure 2). Figure 1 Figure 2 Figure 3 The display screen will show product core temperature and cooling water temperature, respectively (figure 4). The SCT2 system will allow cold water to circulate (figure 3) until the required temperature is reached. COOL 149 F 212 F H20 COOL 212 F Figure 4 Cool Down Time The time taken to cool down products depends on the temperature of the water entering the system and the type of product being processed and its viscosity. This technology was developed for liquid products like soup, but can also be applied to thicker products like purees although this will lead to longer cooling times. For example, it takes 60 minutes to cool a soup from 212 F to 68 F using water at 41 F. To reach 50 F, it will take an additional 30 minutes. Note: Time also depends on the temperature of the room, among other factors. Products usually reach a temperature 8 F higher than the cooling water. So if the water entering the jacket is 37 F, the lowest the product temperature will reach is ~45 F. SCT2 Option includes: The SCT2 system is designed to easily connect to a cold water circuit, whether closed or an open-loop system. It includes connections and an electronic system controlling the cooling cycle. *It does not include pumps, pressure reducers, refrigerators or any parts outside of the kettle. Please contact FirexUSA for more information. Important Information: > Only water can be used in the cooling circuit. > Do not use glycol-based fluids. > The maximum pressure inside the jacket is 0.5 Bar. Water entering the system must not exceed this value. > SCT2 can be ordered for all models of the Baskett series, including the gas versions. > For maximum efficiency we recommend installing this option on models with mixers (PR M) 6

8 MIXING KETTLES FIREX 24/7 HACCP CONTROL STATION The Firex 24/7 Station is a HACCP control and monitoring center that can connect up to 10 units to a single computer and enables the user to monitor, control and record data as an integral part of a HACCP program. The 24/7 Station also allows the user to control cooking programs, recipes and data from on-site or via remote access. The 24/7 Station does not require discs, courses or handbooks for usage. It is a user-friendly system that allows you to download data whenever and wherever you are, by viewing the information online. 7

9 MIXING KETTLES VESSEL FILLING Baskett/Cucimax Cucimix Automatic Vessel Filling The Firex Baskett/Cucimax series has an automatic water-metering device mounted on the pillar of the unit. This allows the user to program a desired amount of water to add to the kettle. The control panel will display the programmed amount and the actual input amount of water. The automatic vessel-filling feature ensures consistent recipe formulation every time. Double Pantry Faucet Firex Cucimix kettles come standard with a double pantry faucet mounted on the pillar of the unit. This allows the user to fill the kettle with hot or cold water. Firex setting the standard for others to follow. 8

10 BASKETT MODELS & POWER OPTIONS Firex Baskett is available in over 90 different stock models. Custom models are available upon request. All Firex Baskett models are available in standard (non-agitated) and agitated versions. FIREX BASKETT ELECTRIC Units are available in standard and agitated versions. Voltages: 208, 240, 380, 400, 440, and 480 FIREX BASKETT GAS Units are available in standard and agitated versions. Gas Type: Natural Gas or LP FIREX BASKETT DIRECT STEAM Units are available in standard and agitated versions. 9

11 CUCI- SERIES MODELS & POWER OPTIONS CUCIMIX CUCIMAX Cucimix units are available in standard configurations from 8-18 gallons (30-70 liters). Custom configurations are available. Cucimix units can also be configured with or without drain valves. Standard agitation is included, secondary mixing optional. Firex Cucimax units are available in standard configurations from gallons ( liters), Autoclave units are available in gallons ( liters). FIREX CUCIMIX 030 Only available in electric Specify 208, 240, or 480 volts. Model: CBTE 030 FIREX CUCIMAX - ELECTRIC Available in 208, 240, 380, 440, and 480 volts. Model: CBTE FIREX CUCIMIX ELECTRIC Available in 208, 240, 380, 440, and 480 volts. Model: CBTE 070 FIREX CUCIMAX - GAS Gas kettles are available in Natural Gas and Propane and are field convertible. Model: CBTG FIREX CUCIMIX GAS Available in Natural Gas and Propane and are field convertible. Model: CBTG 070 FIREX CUCIMAX - AUTOCLAVE Autoclave kettles are available in electric or gas. Model: CBTE - A CBTG - A 10

12 CUCI- SERIES COOKING UNDER PRESSURE The Firex Autoclave option allows the user to actually cook under pressure. Firex is the only manufacturer to offer these as stock units. There are several advantages for cooking under pressure. Through superheated steam, foods cook faster; use less water so retain natural color, flavor, minerals and vitamins. Pressure-cooking enhances the richness and natural flavors of food. This allows the Chef to use less salt, sugar, herbs and seasoning while achieving superior taste and lowering cost. Cooking time is reduced, less energy is consumed, which lowers energy costs. In addition, foods that usually require pre-soaking, such as beans, can be cooked under pressure without soaking, saving water, time and labor. 11

13 CUCI- SERIES STANDARD OPTIONS FIREX 24/7 HACCP CONTROL Firex 24/7 Station HACCP control monitoring system can be added to any Firex unit. Model: 24/7 SECONDARY PROBE Firex allows the addition of probes in the units to measure product temperature and head space temperatures. Up to 4 probes can be added Model: CASV0000 INTEGRATED WASHDOWN HOSE Firex has the ability to add an integrated washdown hose to the units for easier cleaning. Model: CADE0010 ADDITIONAL MIXING GRIDS Can be added to Firex units for various mixing of products. Model: CAGM SIDE WALL SCRAPER Can be added to any agitation in the Cuci series. Model: CAPV CASTERS Can be added to any Firex unit. Modei: CAMR DISCHARGE VALVE A 2 or 3 can be added to any Cucimax kettle and a 1.5 to any Cucimix kettle. Model: DN COOLING JACKET Can be added to any Cuci model. The cooling jacket is used to stop the cooking the cooking process process quickly. quickly. Model: SCT2 Custom options available 12

14 HIGH-P VACUUM KETTLE DYNAMIC VACUUM COOK TECHNOLOGY The Firex High-P combines the versatility of a braising pan with the dynamics of vacuum cooking in a single unit, expanding the range of possible applications in a single, compact unit. The temperature range of the High-P ( F) makes it possible to brown and light-fry ingredients and afterwards, cooking can be completed with dynamic and static vacuum. Vacuum cooking in the High-P makes it possible to optimize the quality of the raw ingredients in the finished product, which can be transformed into dressings, sauces, jams etc., with reduced processing times. The Firex High-P is the only steam jacketed, electric, integrated vacuum kettle on the market. Shown with optional 3-arm Scraper and secondary temperature probe Features: Kettle, body and frame constructed of 304 stainless steel Steam jacketed heating up to 273 F by use of INCOLOY armored heating elements Automatic jacket filling Optional secondary product temperature probe for precision processing Patented cutting system with serrated blades; maximum 600 rpm 3-Arm Scraper with Teflon blades, Multidirectional, rpm Loading hopper for adding ingredients during cooking process Vacuum setting down to -930 mbar Equipped with pressure valve and vacuum safety valve Electronic operated valve drain IPX wash-down certified 13

15 HIGH-P VACUUM KETTLE ADVANTAGES OF VACUUM COOKING Products & Cooking Times: Mirepoix 5 lbs 7 mins Ice Cream/Custard 100 lbs mins Browned Meat 35 lbs 15 mins Ice Cream Toppings/Syrups 100 lbs 15 mins Marinara Sauce 100 lbs 15 mins Jams & Marmalades 100 lbs mins Bolognaise Sauce 110 lbs 35 mins Decreased Energy Consumption: Cooks products 70% faster than conventional cooking, reducing energy consumption and lowering production costs. Decreased Cook Times: By lowering the temperature the product reacts to heat. Preserves moisture content and increases finished yield. Increased Nutritional Value: The negative pressure environment lowers the cooking temperature allowing the product to retain more vitamins, minerals and nutrients. Intensified Flavors: Lower cooking temperatures and times retain the natural starches, proteins, sugars and flavors. Fewer additives are required and a more natural product is produced. Increased Food Safety: Airborne pathogens are removed under vacuum thereby increasing shelf life. MODELS & POWER OPTIONS: FIREX HIGH-P 70 Firex High-P is only available in electric. Specify 208 volts, 240 volts, 480 Model: High-P 070E FIREX HIGH-P 130 Firex High-P is only available in electric. Specify 208 volts, 240 volts, 480 Model: High-P 130E 14

16 GLOBAL LOCATIONS: FIREX USA Chicago, Illinois Phone : Fax : john@firexusa.com FIREX ITALY Belluno, Italy Ph Fax firex@firex.it FIREX RUSSIA Moscow, Russia Ph Fax info@firexrus.ru Edition 1/July 2015 FIREX ASIA Singapore Ph amir@afm-euroasia.com Sustainability through superior engineering PHONE: Toll Free: Direct: Fax: WEB: