Cook Chill Bags

Our experience with cook chill and cook chill packaging is extensive, as we have already been involved in this safe method to manufacture food in bulk for many years.

We are serving many kitchens from large CPU’s to smaller outlets and enable them to extend their shelf life using our products.

The basics of cook chill:

• Hot Fill Cook Chill Bags (up to 95°C) with wet dishes (soups, sauces etc.), by hand scooping or pump filling
• Seal the bags (using a Clip Seal or Heat Seal)
• Chill the bags and content, using an ice bath, blast chiller or tumble chiller
• Cook Chill rules teach us that we have to fill above 65°C, chill down to 20°C within 2 hours and chill further down to under 5°C within a further 4 hours.
• Store the bags in a cold room, ideal temperature 0-2°C
• Regenerate in a Steam Oven (up to 95°C) or Boiling Water

Find out more about commercial kitchen equipment our bags can be used with.