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. 
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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.
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