The cook-chill department has three 200-gallon steam-jacketed kettles and one 100-gallon steam jacketed kettle. The kettles are equipped with an incline agitator that gently lifts and stirs the food while cooking. Cooking temperatures are controlled automatically. The food is maintained at above pasteurization temperature while it is being pumped directly into flexible casings or bags. The casings are then agitated in an ice-water bath that lowers the temperature to below 40 degrees F in less than an hour. Rapid chilling prevents bacterial growth and stops the cooking process, protecting the food quality. The chilled foods are stored below 34 degrees F.

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