Our commitment to innovation is protected by a robust intellectual property portfolio.
At Culinary Sciences Inc., our commitment to innovation is backed by a robust intellectual property portfolio. Our patented technologies, including our revolutionary PrecisionVac systems, are protected by USPTO-issued patents with appropriate national filings.
Our core technologies are protected by the following patents:
U.S. PatentU.S. PatentU.S. PatentOur intellectual property strategy is designed to:
For more information about our intellectual property portfolio, please contact info@culinarysciencescsi.com
Phoenix Metro Area, AZ
Full-time
About Us:
Culinary Sciences Inc. is a leading provider of Rapid Chilling and Food Treatment systems for the commercial food processing industry. We are committed to delivering high-quality, innovative solutions and exceptional customer service. We are seeking a skilled and proactive Field Service Engineer with experience in the food equipment industry and proficiency in CAD design to join our growing team.
Job Summary:
The Field Service Engineer will be responsible for providing on-site installation, maintenance, troubleshooting, and repair of our food equipment at customer locations. This role requires a strong technical aptitude, excellent problem-solving skills, and the ability to work independently. Additionally, the ideal candidate will possess proficiency in CAD software (SolidWorks or AutoCAD) to assist with site layout planning, equipment modifications, and creation of technical documentation.
Responsibilities:
In the Field:
In the Production Facility:
General:
Qualifications:
Preferred Skills:
Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, duties, and skills required.
Apache Junction, AZ
Full-time
Join our production team to help build our innovative PrecisionVac systems that are revolutionizing the food industry.
Multi-functional prep surface with integrated cooling system
The PV-Prep combines a premium prep surface with our revolutionary dual-capability technology, creating a versatile workstation that enhances both preparation and processing capabilities. Perfect for smaller operations that need both prep space and cooling capabilities.
| Dimensions | 34″ x 72″ x 36″ (DWH) |
|---|---|
| Capacity | 6 full-sized sheet trays |
| Power Requirements | 240V, 30A, Single Phase |
| Mobility | On casters with leveling feet for ease of serviceability and cleaning around and under |
| Footprint | Same footprint as a Six-foot prep table and gives a prep-table surface on top |
| Performance | 5x faster cooling, 25x faster treatment |
Space-efficient vertical design with full capabilities
The PV-Slim offers the same powerful dual-capability technology in a space-efficient vertical design, perfect for operations with limited floor space. Despite its compact footprint, it delivers the same high-performance cooling and treatment capabilities.
| Dimensions | 36″ x 36″ x 84″ (DWH) |
|---|---|
| Capacity | 6 full-sized sheet trays |
| Power Requirements | 240V, 30A, Single Phase |
| Mobility | On casters with leveling feet for ease of serviceability and cleaning around and under |
| Footprint | Same footprint as a single-door commercial refrigerator or freezer |
| Performance | 5x faster cooling, 25x faster treatment |
Standard model with balanced capacity and footprint
Standard model with balanced capacity and footprint
Space-efficient cooling solution.
The PV-Rack combines rapid cooling and food treatment capabilities in one efficient system. This innovative approach eliminates the need for separate equipment and processes, streamlining operations while delivering superior results.
The PV-Rack combines rapid cooling and food treatment capabilities in one efficient system. This innovative approach eliminates the need for separate equipment and processes, streamlining operations while delivering superior results.
The Roll-in model is our versatile cooling system designed for kitchen and production facilities that need an efficient cooling solution with a minimal footprint. It rapidly chills food up to 5x faster than conventional methods while preserving quality and taste.
| Dimensions | 48″ x 48″ x 84″ (DWH) |
|---|---|
| Capacity | Single Speed Rack: 20 full-sized sheet trays |
| Power Requirements | 208V, 50A, or 480V, 25A, 3-Phase |
| Mobility | On leveling feet with tine slots for forklift or pallet jack |
| Footprint | Smaller footprint than Dual Rack Blast Chiller |
| Performance | 5x faster cooling, 25x faster treatment |
| Dimensions | 48″ x 68″ x 88″ (DWH) |
|---|---|
| Capacity | Double Speed Rack: 40 full-sized sheet trays, or Combi-Oven Rack: 20 full-sized sheet trays |
| Power Requirements | 208V, 50A, or 480V, 25A, 3-Phase |
| Mobility | On leveling feet with tine slots for forklift or pallet jack |
| Footprint | Smaller footprint than Dual Rack Blast Chiller |
| Performance | 5x faster cooling, 25x faster treatment |
| Power Requirements | 208V, 50A, Three Phase |
|---|---|
| Mobility | On casters for ease of serviceability and cleaning around and under |
| Maintenance | Easy access skins for maintenance |
| Additional Features | Self cleaning mode |
| Performance | Comparable to Blast Chillers of same Capacity but 3-4X the speed |
| Dimensions | 48″ x 76″ x 84″ (DWH) |
| Capacity | 350 lb capacity |
| Footprint | Same footprint as a single-door commercial refrigerator or freezer |
Multi-functional cooling station
The Service Table model combines a powerful vacuum cooling system with a functional prep surface, optimizing kitchen workflow. It delivers rapid cooling while providing additional workspace for busy kitchens and food production facilities.
• Dual-purpose design combines cooling system with functional prep surface
• 5x faster cooling compared to conventional methods
• Advanced touch screen interface with full control
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Heavy-duty stainless steel construction
• Network connectivity for integration with kitchen management systems
• Remote diagnostics and service notification
| Dimensions | 72" x 32" x 36" (LWH) |
|---|---|
| Footprint | Same footprint as a Six-foot prep table and gives a prep-table surface on top |
| Capacity | 6-Tray, 12-Hotel Pan, 60Lbs Food |
| Power Requirements | 240V, 30A, Single Phase |
| Mobility | On casters for ease of serviceability and cleaning around and under |
| Maintenance | Easy access skins for maintenance |
| Performance | Comparable to Blast Chillers of same Capacity but 3-4X the speed |
Compact vertical cooling unit
The Roll-in model is our versatile cooling system designed for kitchen and production facilities that need an efficient cooling solution with a minimal footprint. It rapidly chills food up to 5x faster than conventional methods while preserving quality and taste.
5x faster cooling compared to conventional methods
• Touch screen interface with preset programs
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Stainless steel construction for durability and easy cleaning
• Compact footprint for space-constrained operations
• Remote monitoring capability
| Power Requirements | 208V, 50A, Three Phase |
|---|---|
| Mobility | On casters for ease of serviceability and cleaning around and under |
| Maintenance | Easy access skins for maintenance |
| Additional Features | Self cleaning mode |
| Performance | Comparable to Blast Chillers of same Capacity but 3-4X the speed |
| Dimensions | 48" x 60" x 84" (DWH) |
| Capacity | 300 lb capacity |
| Footprint | Same footprint as a single-door commercial refrigerator or freezer |
Space-efficient cooling solution
The Upright model is our compact, vertical vacuum cooling system, optimized for space-constrained environments while delivering powerful cooling performance. Perfect for restaurants, cafes, and kitchens with limited floor space.
• Vertical design maximizes cooling capacity in minimal floor space
• 5x faster cooling compared to conventional methods
• Simple interface with preset programs
• Energy-efficient operation with 80% savings
• Preserves food quality, texture, and nutrients
• Stainless steel construction for durability
• Easy access for loading and unloading
• Low maintenance requirements
| Dimensions | 36" x 36" x 84" (LWH) |
|---|---|
| Footprint | Same footprint as a single-door commercial refrigerator or freezer |
| Capacity | 6-Tray, 12-Hotel Pan, 60Lbs Food |
| Power Requirements | 240V, 30A, Single Phase |
| Mobility | On casters for ease of serviceability and cleaning around and under |
| Maintenance | Easy access skins for maintenance |
| Performance | Comparable to Blast Chillers of same Capacity but 3-4X the speed |
R&D Culinary
Greg is the Chief Culinary Officer at Culinary Science Inc., where he spearheads the culinary direction and innovation for the company, leveraging his extensive culinary expertise. Prior to joining Culinary Science Inc., Greg served as a Research & Development Chef and CIA Liaison at Bon Appetit @ Google for over seven years, bridging culinary innovation and large-scale food service. A significant portion of his career was also spent at The Culinary Institute of America, where he held the esteemed position of Associate Dean of Culinary Arts for over six years, contributing to the development of future culinary professionals. Greg holds a B.S. in Hospitality & Tourism from Robert Morris University and an AOS in Culinary Arts from The Culinary Institute of America.
VP Operations
Chris is the Vice President of Engineering at Culinary Sciences, where he leads the engineering efforts for innovative food technology solutions. His responsibilities encompass electrical controls and other critical engineering aspects of the company's advancements. Concurrently, Chris has been an Equipment and Controls Consultant at Four Peaks Automation & Controls for over seven years, specializing in control systems design-build-implementation. His technical foundation includes a Bachelor of Science in Business Management from Western International University and an Associate of Arts and Sciences in Electronics and Microprocessor Technology from Scottsdale Community College.
Co-founder
John is a Co-Founder currently leading the charge in the FoodTech and AgTech revolution at Culinary Sciences, Inc. In this pivotal role, he is focused on the development and implementation of transformational technology in Rapid-Chill and Deep Flavor-Infusion Food Treatment, aiming to bring significant advancements to the culinary sciences. Previously, John spent nearly seven years at ULVAC Technologies, Inc., where he was instrumental in managing all aspects of engagement and R&D collaboration with major Silicon Valley technology leaders. His strong foundation in technology is built upon his B.S. in Chemical Engineering from San José State University.
Co-founder
Mark is a seasoned leader and entrepreneur with a deep and enduring commitment to the food and agriculture industries. Currently, he serves as Co-Founder and President of Culinary Sciences, Inc., driving innovation within the culinary sector. His extensive experience includes over two decades as the Agriculture Liaison at The Culinary Institute of America, where he has been instrumental in bridging the gap between agriculture and culinary education. Mark's entrepreneurial spirit continues with his role as Founder and CEO of Culinary One Investments. He holds a BS in Agriculture Business Management from Iowa State University and is a graduate of Class 12 of the CA Ag Leadership Program.
