BCH has been manufacturing food and confectionery processing systems since 1835, with over 190 years of engineering expertise, BCH has developed a strong reputation for bespoke process systems and innovation.

BCH has a wide range of after-sales support services including on-site training during installation, regular services, spares availability and remote support with software installations. BCH work closely with customers to help maintain efficient production.

Yes, BCH specialises in bespoke food and confectionery processing systems, taking a custom approach to projects from initial consultation, process trials at the Innovation Centre, as well as design, fabrication, welding, installation and commissioning. The entire process is tailored to customer needs and product requirements.

Yes BCH designs and manufacturers all of its equipment in house at our UK site. Our teams work closely with customers to ensure equipment is manufactured to required needs. Our Innovation Centre also supports product development, equipment testing and process validation.

BCH is located in Whitworth, Lancashire, United Kingdom and supplies food and confectionery processing equipment worldwide. We support customers across Europe, North America, the Middle East and other international markets.

BCH Vacuum Cooling systems typically cool from 90°C to 5°C or below in as little as 30 – 45 minutes, product dependent. The speed of cooling in a sealed environment offers swift passage through the temperature danger zone.

Vacuum Cooling is ideal for products such as soups, sauces, ready meals, rice dishes, vegetables, pet food, meat based products and stews. It is very effective for products with high moisture content and less suitable for very dry products.

Vacuum cooling is significantly faster (up to 3 times) than Blast Chilling, with some products cooling from 90°C to 5°C in as little as 45 minutes. The Vacuum Cooling process helps to preserve texture and product quality, as well as reducing manual handling, labour costs and lowering energy consumption through more efficient cooling cycles, compared to blast chilling.

Vacuum cooling or evaporative cooling reduces product temperature inside a sealed vessel by evaporating moisture under vacuum conditions, which in turn lowers the boiling point. As moisture is evaporated, heat is removed quickly, cooling the food in a fraction of the time compared to other methods. This method helps product pass through the temperature danger zone safely, reducing bacterial growth and improving food safety.

Flexichef is BCH’s recipe control system that provides even more flexibility in the creation of recipes. FlexiChef allows for complete control and automation over the cook process to ensure consistent and repeatable results in every batch. When combined with a Cook/Cool system, FlexiChef allows for control of key cooking parameters such as different stages, times and processes as well as data tracking and downloadable reports, alarms, trends and password protected levels for different levels of access / control.

Several products can be produced on the Cook Cool including sauces, soups, rice, stocks, vegetables, pasta, noodles, ready meals, pie fillings, pet food and curries.

The BCH Cook Cool System can have working capacities between 10 and 5000 litres dependent on product requirements and factory floor space. Bespoke sizes are available if required and this can be discussed with a sales engineer.

Cook Cool systems offer low operating and maintenance costs, where products are handled easily and effectively. They also offer reduced labour costs and increased production capacity.

A Cook / Cool System is an integrated system that combines a cooking kettle and vacuum cooling system into one complete process. Foods are cooked and cooled with repeatability whilst benefitting from a smaller footprint with reduced labour and energy costs.

Yes, a Bratt Pan is a versatile piece of equipment that can be used within various food production environments whether it is small or large scale facility. The Bratt Pan includes stainless steel covers to retain heat and minimise steam emission, a liquid outlet for easy drainage and can also be fitted with recipe management software for consistent results.

A Bratt Pan is ideal for cooking products on a smaller scale or if cooking is required in a single vessel. The tilting discharge design and compact footprint make it practical compared to several separate cooking kettles. It is also useful in the searing of meat and vegetables to allow for different flavours and textures.

Bratt Pans are used for meat, vegetables, rice, sauces, ethnic ready meals and other large batch food products. They are commonly used in food production facilities where high-capacity cooking is required such as food airlines, hospitals and catering companies. They allow for higher cooking capacities than traditional methods.

The BCH Bratt Pan is comprised of a flatbed, rectangular shaped vessel with a jacket on the underside for heating the product. Used for a variety of cooking functions including stir frying, braising, boiling and steaming, a two-way tilting function is also included for easy product discharge and removal of cleaning water.

Yes, some vessels are already CIP ready, however installation of a CIP system will be system dependent. A BCH sales engineer can assist with this and a full system assessment is available for CIP purposes to ensure CIP is applicable and matches customer budget / requirements.

A CIP Cycle length depends on many factors including the concentration of cleaning chemicals used, speed of water cycle through the system and the product that has been produced on the machine. The other consideration is if the cycle is manual (caustic solution is poured into the machine and left for 2+ hours) or automatic (CIP attached and set up during installation and controlled through the HMI.)

A typical CIP washing process consists of several rinsing cycles where the cleaning material is circulated through the pipework, valves, pumps, cooking, cooling and holding equipment.

A BCH CIP (Clean In Place) System enables a high standard of cleaning to be achieved and repeated with every cycle, which allows high levels of plant cleanliness, which is considered the bare minimum standard within the food industry. The CIP system cleans equipment through multiple rinse cycles that circulate the entire system for a thorough clean.

Installation times vary depending on system size and site requirements. For a 1 tonne vessel this can take 2-3 weeks. BCH work alongside customers and provide on-site support to ensure efficient installation and system start-up.

Yes, a CIP (Clean in Place) system can be integrated into a cooking kettle process to meet the strict hygiene standards of the food industry. They allow for automated cleaning without the need for product disassembly. The CIP system can be tailored to meet specific process needs whether it is a simple once through total loss rinse system or a fully automated multi-channel recovery system.

Many products can be produced including soup, stews, casseroles, pie fillings, stock pot dishes, vegetables, chickpeas, legumes, pet food, rice, sweet and savoury fillings, ready meals, curries, sauces.

BCH’s Industrial Cooking Kettle are available in working capacities ranged between 50 and 3000 litres (pilot size through to industrial size). Kettles can be customised to meet production needs and the best size based on factory size.

A steam jacketed kettle uses steam circulated in the steam jacket to heat products. An agitator is added to ensure the product is cooked evenly and efficiently. This indirect heating method helps provide precise temperature control and consistency, making it ideal for use in cooking sauces, soups, ready meals, pet food and fillings.