Controlled Defrosting & Chilling for Commercial Kitchens.
No more running faucet thawing. No more still ice bath chilling. One system in your existing prep sink that works up to 2x faster and saves 98% of the water.
Seventeen times the flow of a faucet, moving around every surface instead of across one.
Live water temperature. The heater shuts off at 66°F, below the 70°F health code limit.
Defrost or Chill. No settings to learn, no timer to babysit.
Fat and water phases thaw together in cold moving water for better yield.
Two broken workflows. One sink full of money going down the drain.
Both habits are slow, both are hard to keep in code, and one of them is the culprit behind up to $20,000 a year in water and sewer.
Walk-in thawing takes days and thaw cabinets need 14 to 24 hours of lead time, so when the forecast is wrong the fallback is the faucet: 460 gallons an hour, up to $20,000 a year in water and sewer, an uneven thaw, and water that drifts out of temperature range.
Food code requires cooling to 70°F within 2 hours. Without moving water, heat exchange slows down and hot pans end up in the walk-in, where they raise the box temperature, strain the compressor, and invite mold.
CNSRV solves both. One system. One prep sink.
- Zero installation
- No plumbing changes
- Fits your existing sink
- Ready on day one
Two modes. One system.
A faucet pushes 7 gallons a minute across one side of the product. The DC:02 circulates 130 gallons a minute around all of it, so every surface sees the same temperature and nothing sits in a stagnant zone.
Defrost
Fill a plugged prep sink with frozen product and cold water. Select Defrost. The pump moves cold water away from the food as fast as it absorbs heat, while a heating element gradually raises the water for speed. The heater shuts off at 66°F, a built-in cushion below the 70°F health code limit. Circulation keeps going.
Chill
Add hot food, cold water and ice. Select Chill. Continuous circulation pulls heat out of stocks, sauces and prepared foods and gets them through the danger zone to 70°F inside the 2-hour food code window.
Watch a defrost cycle
Cold water starts near 38°F. The pump circulates at 130 GPM while the heater gently raises the water. At 66°F the heater shuts itself off while circulation continues. The product is thawed in about half the time of a faucet, with no running water.
Even temperature on every surface, no stagnant zones.
The heater stops itself below the health code limit. The pump keeps circulating.
Debris is caught before it enters the system. Easier cleaning, no buildup.
Live water temperature so the line can see compliance at a glance.
One gallon, used a thousand times.
A running faucet gets one pass out of every gallon before it goes down the drain. The DC:02 recirculates the same ten gallons throughout the whole thaw, so the water does more work and the water meter barely moves.
How much is your faucet costing you?
Set your kitchen's numbers. The estimate uses 460 gallons per hour for a running faucet and your local water and sewer rate.
| Faucet | CNSRV | You save | |
|---|---|---|---|
| Annual water use | 524,160 gal | 3,120 gal | 521,040 gal |
| Annual water cost | $18,346 | $109 | $18,236 |
That is 7,100 bathtubs of water down the drain every year, or 0.9 Olympic pools.
What happens after the first month.
"We've grown to completely rely on CNSRV for defrosting here. Within the first month we saved over $2,000 on water bills and we are defrosting in less than half the time."
"The time savings across our kitchens have been significant, but what surprised me most was the water savings at our scale. Knowing we're running a fully compliant defrost process gives me and my team real peace of mind."
"CNSRV saves us significant amounts of water and time. Most importantly, it has safely improved the quality of our seafood compared to traditional cold-water defrosting."
"Given the warm temperatures in our city, we constantly found ourselves outside the safe temperature zone when running the faucet. CNSRV allows us to regulate that temperature, stay in compliance, and the speed keeps us on pace even during our busiest moments."
"In a high-volume hotel kitchen, defrosting doesn't get much attention until you realize how much water and time it consumes. CNSRV significantly reduced water use while speeding up the process and maintaining the quality of our products."
"In a healthcare environment, food safety and consistency are critical. CNSRV replaced running-faucet thawing with a controlled, compliant system that significantly reduced water use and thaw time."
"After just one week of using the CNSRV DC:02, we realized how essential it is. Defrosting is significantly faster, and we're saving an incredible amount of water."
"We love using our CNSRV defroster. They are so easy to use and a total no-brainer to save a ton of time and water."
Built for compliance. Certified for your kitchen.
The DC:02 Gen2 meets or exceeds the thawing and chilling standards that inspectors check, so your team runs one controlled process instead of a workaround.
Third-party certified
Listed for commercial food equipment safety. Confirms the DC:02 Gen2 meets commercial kitchen standards for food-zone contact.
Federal thawing standard
Meets federal requirements for safe thawing methods, water temperature control and time-temperature documentation.
No variance required
The DC:02 conforms to FDA thawing requirements. It has been reviewed by health departments across the country, which unanimously noted that it meets current requirements and no variance is required for its use.
Equipment and technology advancements
Recognized for sustainable design in commercial food preparation
Recognized by foodservice operators for innovation in the kitchen
Your utility may pay for part of it.
Water utilities are paying commercial kitchens to install the DC:02. The water savings carry the ROI on their own. The rebate just shortens the payback.
City of Los Angeles service area
Southern California service area
Tampa Bay region, Florida
Programs are expanding. We will check your area and handle the paperwork.
Talk to us. No pressure, no pitch.
A 30-minute call with Brett from the CNSRV team. We ask about your operation, run your volume through the savings model, and you decide if it is worth a closer look.