Extend Shelf Life, Reduce Production Frequency, Reduce Production Costs

Cook Chill is the process of packing products into bags at or above 74°C before sealing and crash cooling to below 4°C within 4 hours

 

  • Reduce operating costs including labour by 35% or more
  • Improve product yield buy up to 30%
  • Prepare food in bulk quantities to maintain freshness
  • Food on demand vs. Cook and serve
  • Consistent taste and quality

 

Cook Chill suits any production from start-up to mass production.  Journey below through the process to learn more.  Chances are you have 95% of the equipment you need to get started!

We supply everything for the Cook Chill process.  COOK, FILL, CHILL

COOK

Soup, Chowder, Sauce, Stock, Gravy, Stew, Curry, Pie Filling, Mashed & Pureed Vegetables are a few things ideal for the Cook Chill process

Stock Pot

vacpack innovation in food industry cook chill prep pot

Dieta Kettles from 40L to 470L

vacpack innovation in food industry Dieta Kettles

Sous Vide

vacpack sous vide

Tumble cooker (Universal cook and chill tank)

vacpack innovation in food industry

Features and Benefits of Cook Chill

Dramatically improve the shelf life of cooked, chilled & frozen foods – Reduce cooking frequency (e.g weekly prep for sauces can push out to monthly prep)

Same process and recipe every time – Consistent quality and flavour with every batch

Save on labour costs, while reducing handling – More money in your pocket

Reduce cooking times – Less labour, More money in your pocket

Improved yield on every batch – Less wastage, more money in your pocket

Just cooked freshness every time – Flavour is enhanced with time, quality is not compromised

Works just as well in large or small kitchens or production facilities – Cook Chill Systems grow with your company, easy to scale up equipment

FILL

Cook Chill filling into bags needs to be done while the product is above 74°C, there are 3 levels for doing this.

  1. Pedestal units
  2. Auto pump fill station that will connect directly to your Dieta kettle
  3. Vertical form fill and seal unit

Pedestal filling station

vacpack innovation in food industry

Auto pump fill station

vacpack innovation in food industry Auto pump fill station

Vertical form fill and seal

vacpack innovation in food industry Vertical Form Filler

CHILL

After heat sealing the bag you need to crash cool the products.  To achieve this the best option is water below 2°C or a blast chiller.

Benefits of the below options

  1. Ice bath in a bucket – Cost effective for start-ups, crash cooling before putting in the refrigerator
  2. Tumble Chiller – The product in the bag is constantly moving meaning there will be no cold spots in the bag. Can also double as a sous vide cook tank
  3. Blast Chiller – Universal option and can be used for many different applications

Ice Bath

vacpack ice bucket

Tumble Chiller

vacpack innovation in food industry Tumble cooker (Universal cook and chill tank

Blast Chiller

vacpack innovation in food industry
vacpack innovation in food industry Dieta Kettles