- Cooking food in bulk quantities and packaging it into specialised barrier bags at or above 83°C (pasteurization) sealing it and crash chilling using a tumble chiller or blast chiller to below 4 degrees within 90 minutes to maintain optimum freshness.
- Storing at a temperature between -20°C and 2°C to achieve extended shelf life.
- Food packaged in properly chilled bags will have a shelf life of minimum 28 days without freezing.
Cook / Chill
Cook Chill USING COOK TANKS AND BLAST CHILLERS suits any production from start-up to mass production.
What is Cook Chill?
Cook Chill Information Pack
Download NowAdvantages of Cook Chill
- Food on demand vs. cook and serve
- Preserve nutrient integrity and flavour
- Consistent taste and quality
- Labour savings: Reduce operating costs by 35% or more
- Levels for every production from small entry to mass production kitchens
Menu Items for Cook Chill
Step 1: Cook
The step of cooking to above 83°C and meeting your HACCP requirements. We offer a range of small to large commercial cooking vessels.
Kettles
Kettle
Vacpack supply 40 – 470L top of the line Dieta Kettles that attach directly to our filling station.
Cook Tank/Tumble Chiller
Cook Tank/Tumble Chiller
A Cook Tank automates large batch Sous Vide Cooking with precise temperature control and automatically cooling after the cook.
Sous Vide
Sous Vide
Our Clifton Sous Vide cookers offer precise temperature control for the best sous vide cooking experience & the best warranty on the market.
Pressure Cooker Cutter
Speedy Cutter
Step 2: Fill
Cook Chill filling into bags needs to be done while the product is above 83°C, there are 3 levels for doing this.
Pedestal Units
Pumpfill Station
Auto Pumpfill Station
A semi-automatic pump to connect directly to one of our cooking vessels to fill pre-made Cook Chill bags, Pouches or trays. We also stock dedicated food pouch filling machines or tray filling stations for this purpose.
Vertical Form Fill & Seal
Vertical Form Fill and Seal
Fully automatic bag forming and filling pumping directly from our cooking units at up to 90 litres per minute.
Step 3: Chill
The key point here is getting the food through the microbiological danger zone to below 5°C within 90 minutes.
Ice Bath
Ice Bath in a Bucket
Cooling in an ice water bath, cost effective for smaller businesses before placing in a refrigerator.
Cook Tank/Tumble Chiller
Cook Tank/Tumble Chiller
A cold water tumbler chiller allows the product to be constantly moving and rotating and is the quickest and most effective way of chilling.
Blast Chiller
Blast Chiller
The most universal application can be used for many products to freeze or chill. Single door or pass through units.
Chiller or Freezer Room
Chiller or Freezer Room
Storage rooms for fresh product arriving or completed products before shipping.
CENTRALISED KITCHEN
Need a commercial kitchen fit-out and all the required systems and machinery to manufacture your food product? There is no other company in NZ that is able to create a whole food production system quite like Vacpack.
Vacpack can help design and set up your centralised production kitchen, from food prep stations, food kettles, pumping and filling stations to vacuum packing and sealing. Our experts can help create the most efficient and productive layout for your commercial kitchen.
Vacpack has designed and fitted kitchens for some of the top food production companies in NZ and have the experience and expertise to help your company streamline your processes and systems for maximum efficiency and output.
For more information or to talk to one of our specialists, contact us today.