Do you prepare stews, soups, sauces or pie fillings in bulk? Cook Chill is used by a wide range of food producers from small start-ups to mass producers for its many benefits including:

  • Reduced production frequency
  • Ability to produce larger batches less frequently
  • Cost savings of both labour and ingredients
  • Ability to reduce food wastage
  • Opportunity to create healthier products

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.

Using specified temperatures for cooking combined with a rapid cooling process post bagging, allows the product to be safely refrigerated for extended periods of time. Cook Chill is a process that does not require vacuum packing.

You might be thinking, “Our production is too small to use Cook Chill”. The great news is this process can be used for the smallest of manufacturers. In fact, a lot of the time its smaller producers who benefit the most from Cook Chill.

The Cook Chill Process

Your current cooking equipment can be used. Once the product is cooked and chilled to the desired core temperature the following steps are followed:

  1. Cook Chill Bags are manually filled (using pedestal holders to open the bags for time efficiencies during this process)
  2. The bags are then sealed using a standard heat sealer
  3. Once sealed, the product is then chilled in an ice bucket.

Extend Shelf Life with Cook Chill

Bags

Our bags are specifically designed for cook-chill refrigeration or freezer operations and can withstand boiling temperatures to -20°C freezing temperatures.

Pump Fill Station

Ability to pump directly from the kettle into the bag – without double handling or sacrificing sanitation.

Tumble Chiller

Tumble chillers are a water bath for bagged products. Large chilling tanks that circulate the product in cold water.

Ice Bucket with Circulator Pump

Our bags are specifically designed for cook-chill refrigeration or freezer operations and can withstand boiling temperatures to -20°C freezing temperatures.

Kettles

Dieta kettles are designed to cook large quantities of food from 40-470L – specialised to integrate with our full production line capacities.

Cook Tank/Tumble Chiller in One

Vacuum packed food is cooked with warm water (Sous Vide) – then chilled with cold water in a single, all-in-one unit. This can be a process done overnight with no staff interaction required.

Cook Tank/Tumble Chiller in One

Vacuum packed food is cooked with warm water (Sous Vide) – then chilled with cold water in a single, all-in-one unit. This can be a process done overnight with no staff required.

Expert advice and assistance

We’re onsite every day and here to help with advice on the best solutions for your food production requirements.


Talk to us today!

Have questions about Cook Chill or any of our products?

Our entire team receives specialized training regularly to ensure you are receiving the best information possible. From basic questions to complex compliance inquiries, we’re here to help.

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