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Used Food Processing Equipment: In-Stock Tanks- Cooking / Cooling

Equipment Exchange Company offers used and refurbished cooking equipment for various applications. We have availability of used and refurbished batch or continuous cooking equipment. If you are looking for blanching of pasta, rice, or vegetables, we have rotary cookers that can blanch or fully cook products.   

Sous Vide cooking is the process of sealing food in an airtight container–usually, a vacuum sealed bag–and then cooking that food in temperature-controlled water, In French, the term translates to "under vacuum" which makes sense. Chefs vacuum seal a protein with marinade, sauce, herbs, or spices and drops it into a large pot of water. There is no contact with a heated metal surface, flames, smoke, or steam.

Sous Vide process uses warm water to a constant temperature, never fluctuating to high or low extremes. This means that the cooking progress is gradual and controlled. Proteins like steak, pork, chicken, and fish cook for long periods of time, slowly heating up until the entire piece of protein reaches the temperature of the water. Since the water never goes past the desired temperature of doneness, the meat takes significantly longer to cook(a 12 oz. NY strip takes a little over two hours), but it also means that you'll never have an overcooked piece of protein. Equipment Exchange Company has process systems available for Sous Vide cooking processes. 

Impingement vs. Convection Ovens

Convection ovens have forced air movement to improve their cooking properties, but this air movement is pretty tame as compared to that used by air impingement ovens. Airflow pattern in a convection oven not highly focused on the product being cooked, whereas the airflow in an air impingement oven is highly focused right onto the product, allowing the heat to better penetrate the product and resulting in a significant reduction of overall cook time. Also, by injecting steam into the cooking chamber yield is increased, discoloration is prevented and all temperature and velocity are independently controlled. Heat and Contol, JBT/Stein, and Alkar are all manufactures of convection or impingement ovens that EEC has refurbished or sold in "as is" conditions.

What's Your Food Process?

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