CapKold

When time and labor are at a premium, the ability to prepare food in advance and safely store it until reheating and serving customers is a benefit that cannot be overstated. It provides a solution for one of the most challenging aspects of food service—addressing the delicate balance between food production and demand.

The sous vide and cook-chill methods of preparing and storing food provide high-production foodservice operators with an incredibly effective and efficient solution for achieving consistently high-quality and better-tasting food.

That’s why every CapKold product features unique and advanced design elements that no commercial kitchen should be without — from state-of-the-art intuitive controls to ergonomic breakthroughs that prevent injury, streamline workflow, and improve overall prep times during peak periods.