(On Demand) Virtual NAFEM Booth 2025

Provided by Tucs Equipment
1 CEU available

Summary:

I. Introduction (5 minutes)

• Welcome and overview of the NAFEM booth tour
• Importance of cook-chill systems in food production
• What attendees can expect to learn

II. Basic Cook-Chill Line Overview (5 minutes)

• Components of a typical cook-chill system:
• – Kettles
• – Baggers
• – Water baths
• Process flow summary
• Scalability and facility implications

III. In-Depth Look at Kettles (10 minutes)

• Types and configurations
• Agitators: styles and applications
• Controls and automation features
• Installation: platforms, pits, steps

IV. Bagging Solutions (5 minutes)

• Bagging equipment overview:
• – Tipper tie
• – Heat sealers
• – Auto and mobile pump fills
• Selecting the right bagging option

V. Chilling Solutions (5 minutes)

• Chiller types:
• – Tumble chillers
• – Batch chillers
• – Linear chillers
• Cook-chill tanks
• Product quality and cooling efficiency

VI. Supporting Infrastructure (10 minutes)

• Hoists and lifts
• Ice builders and replacement solutions
• Hose washing systems:
• – Three-compartment sinks
• – Hose wash stations

VII. Accessories & Specialty Equipment (5 minutes)

• Pumps and conveyors
• Pureeing options:
• – Stick blenders
• – Emulsifiers
• Grease management solutions:
• – Grease carts
• – Collection systems

VIII. Conclusion (2–3 minutes)

• Recap of key benefits
• Unique booth innovations
• Contact and booth follow-up invitation

IX. Q&A Session (10 minutes)

• Open floor for audience questions
• Discuss specific challenges or use cases
• Share contact info for follow-up

For acccess, contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com