7 Step Cook Chill Process

7 STEP COOK CHILL PROCESS

1. Food Prep

Food is prepared on site or at a central location under highest quality control standards and cooked in volume.

2. Bag Fill

Upon reaching the exact degree of doneness, and while still above pasteurisation temperature, food is filled directly into a Plascon Food Solutions Cook Chill bag to ensure strict sanitation.

3. Bag Seal

The Cook Chill bag is then securely closed with a heat seal system or clip closure.

4. Ice Bath

The sealed bag is immediately placed in iced water to arrest the cooking process and reduce the food’s core temperature to 4 degrees.

5. Store

Food is stored refrigerated or frozen until ready to serve.

6. Retherm

At the serving location, product can be reheated in several ways. The bag can be placed in a steamer, or simply immersed in hot water.

7. Finished Product

Aroma, taste, texture…the final presentation deliveries quality, ‘fresh-cooked’ goodness.

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