Cut Production Costs with a Central Kitchen
Cook Chill uses a centralised kitchen to extend the shelf life of food for 28 days without sacrificing taste, texture, aroma or nutrition. As a result, food can be prepared at a central kitchen before being moved to multiple service points, held and then used.
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Introducing Cook Chill
Cook Chill allows you to extend shelf life by packaging a product that is cooked then pasteurised to a minimum core temperature. Our specialised equipment fills the contents at a lower, stabilised temperature before hygienically pumping it into specialised Cook Chill barrier bags.
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The Face Mask Story
The comfortable, washable, reusable face masks have a triple layer design consisting of a breathable 100% linen outer, a polypropylene non-woven barrier core and a 100% white cotton lining. Elastic straps fit behind the head, so you can comfortably wear the mask for extended periods.
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Restaurant Lifeline: Ready Meal Packaging
A quick solution for producing and packaging safe and hygienic ready meals for takeaways and retail sales. If you need to get cooking, packing and distributing asap, your best option is one of our vacuum packaging machines and high barrier vacuum bags.
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Managing larger batch food production during New Zealand’s isolation period
Food production has significantly ramped up due to the nationwide shutdown resulting in food producers seeking more efficient ways to produce larger batches of nutritious food. In an incredibly short space of time food producers have found themselves often working with …
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Introducing Cook Chill
Cook Chill allows you to extend shelf life by packaging a product that is cooked then pasteurised to a minimum core temperature. Our specialised equipment fills the contents at a lower, stabilised temperature before hygienically pumping it into specialised Cook Chill barrier bags.
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Extended Shelf Life with Cook Chill
Cook Chill is based around hot fill, this is where a product is cooked then pasteurised to a minimum core temperature. It is then filled at a lower, stabilised temperature and pumped into specialised Cook Chill barrier bags.
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Food Waste, The Economic and Environmental Cost
Food waste is a recognised global problem and anyone who eats food can and should contribute by implementing the changes required to reduce food waste and save themselves money at the same time. Food producers, growers, manufacturers, restaurants...
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What is Sous Vide?
Food waste is a recognised global problem and anyone who eats food can and should contribute by implementing the changes required to reduce food waste and save themselves money at the same time.
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What is Cook Chill in Food Production?
Cook Chill is the process of packing food products into bags at or above 83°C before sealing and crash cooling to below 4°C within 90 minutes. The beauty of Cook Chill is it suits start up food production kitchens up to the largest commercials production facilities.
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