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Cook Chill Kettles

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    Cook Chill Kettles

    The Evolution of Cook-Chill Technology

    PerMix Cook Chill Kettles: The Next Generation of Precision, Performance & Reliability

    Cook chill kettles made their debut in the food service industry in the early 1970s, offering a revolutionary way to extend food shelf life and streamline bulk food preparation. Unfortunately, the early systems were plagued by unreliable technology, complicated operation, and high maintenance costs. These issues gave cook chill systems a bad reputation that has lingered for decades—until now.

    PerMix is rewriting the narrative.

    We’ve engineered a modern solution that overcomes the failures of the past. Our Cook Chill Kettles are designed with today’s food processors, commissaries, central kitchens, and institutional foodservice operations in mind. We combine decades of mixing and heating expertise to create the most reliable, easy-to-use, and high-performance cook chill kettles on the market today.

    Innovative & Performance-Driven

    PerMix introduces a cutting-edge solution focused on high performance.

    Reliable & Easy to Use

    Designed for dependability and user-friendliness

    Effortless Training

    Simplifies the learning process, making training quick & easy.

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    Selecting the Right Cook-Chill Method for Your Operation
    Cook Chill Kettles

    Selecting the Right Cook-Chill Method for Your Operation

    Choosing the Right Cook-Chill Kettle Process: What’s Best for Your Production?

    When it comes to cook-chill kettles, one of the most common questions we encounter is: Where should the chilling process take place? Should you cook and chill in the same kettle? Should you cook in one kettle, then transfer to another for chilling? Or should you cook, fill, and chill directly in the packaging?

    The answer depends on your specific needs—production rate, available space, and staffing resources all play a critical role in determining the best solution. Each of these methods can be highly effective, and all can meet SQF and HACCP compliance standards when implemented correctly.

    At PerMix, we specialize in customized cook-chill kettle systems and have the experience to help you choose the right setup for your facility. Whether you’re looking to increase efficiency, ensure food safety, or scale production, we’ll help you select a system that meets today’s needs and tomorrow’s demands.

    Vertical Vs Horizontal Cooking - Food
    Choosing the Right Fit for Your Product

    Vertical vs. Horizontal Cook-Chill Kettles

    Another puzzling question is the choice of cook-chill kettles, vertical or horizontal.

    The answer to this is a little easier than that of where to chill.  When we discuss vertical or horizontal cook-chill kettles we simply need to ask what are we cooking.

    If we are cooking liquids with particulates, such as soups, sauces, gravies, or other, we would be using a vertical kettle.

    Vertical Cook-Chill Kettles

    • Best for liquids, liquids with powders, and liquids with particulates (e.g., soups, sauces, gravies).
    • Versatile: Can handle batch sizes ranging from 25% to 100% of total capacity.
    • Offers over 12 different types of agitation styles, making it diverse.

    • Designed for solids and semi-solids in pastes and heavy liquids.
    • Uses a “flip & fold” mixing method, similar to a spatula.
    • Ideal for browning, searing, and mixing solids into liquids & pastes.
    • Requires at least 80% capacity to work efficiently; otherwise, the product won’t mix properly.

    Specifications Vertical Cook Chill Kettles Horizontal Cook Chill Kettles
    Best For Liquids, liquids with powders, liquids with particulates Solids, semi-solids, pastes, heavy liquids
    Batch Flexibility Can operate between 25%–100% capacity Requires at least 80% capacity for proper mixing
    Agitation Type Various styles (12+ options) "Flip & Fold" mixing (spatula-like action)
    Strengths Versatile, handles a wide range of liquid-based products Excellent for browning, searing, and mixing solids into pastes or liquids
    Choosing the Right Fit for Your Product

    Choosing the Right Agitation System

    Cook Chill Agitation Styles

    With over 12 different styles & types of agitation available, choosing the best one can be tough, especially when making multiple products.

    Each type has advantages & disadvantages, and you may need multiple kettles to meet your needs. From single, dual, double, or triple agitation types, we have them all.

    To Scrape or Not to Scrape?

    Products with fat, proteins, sugars, or starches, we will need to have scraped surface in the main agitation.  These products have properties that will allow them to stick to the side of the kettle and burn.  So, by creating a main agitation that has PTFE scraper blades, these products are always scraped & cleaned off the sides as the agitation turns.

    This limits the product time it touches the sidewalls, stopping them from burning or sticking to the side walls during the cooking process.  These scrapers can also be made from other materials, including even a stainless steel scraper for products that are abrasive such as sugars.

    304 vs. 316 for Cook-Chill Kettles
    PerMix

    304 vs. 316

    Choosing the Right Stainless Steel

    304 vs. 316 for Cook-Chill Kettles

    The acidity of the product with dictate what type of stainless you select for construction.  Acidic products will stain & etch 304 stainless, so for products that have acidic pH levels, 316 stainless is always a wise choice.

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