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.
Read More
Cook Chill

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.
Read More
Cook Chill

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.
Read More
Extended Shelf Life with Cook Chill

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. 
Read More
What is cook chill

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.
Read More