Cryovac® Cook- Chill
The remarkable efficiencies of Central Kitchen Preparation
With Cryovac® Cook-Chill packaging solutions you can either cold fill in the pack with a vacuum cooking afterwards, or cook before packing, hot fill in the pack and chill - almost every foods, from basic meal ingredients, semi-elaborated, to finished ready meals
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Features & Benefits -
Related Equipment & Products
Quality:
Applications
Excellent “just cooked” freshness, texture, flavour and colour, especially on Sous-Vide cooking.
Consistency :Monitored preparation of recipes, uniformity in quality and taste
Cost optimisation:Efficient use of professional skills, time and resources and economy of scale in purchasing, production and distribution
Hygiene:No manipulation of cooked food between cooking and serving (pasteurisation, vacuum, high barrier)
Convenience:Easy to store and distribute, easy and quick to re-heat in boiling water, steam over or microwave.
Almost every foods, from basic meal ingredients, semi-elaborated, to finished ready meals. Can be liquids, fluids with or without particulates and solids
Equipment:
Products:
- Cryovac® VS26 and Cryovac® Multivac® RCD range
- Other Chamber and THF vacuum equipment*, different
sizes & brands,
for “Cuisine sous-vide”
Note: Please contact a Cryovac sales representative to ensure the equipment chosen meets your unique needs. Contact us.
- Darfresh® Top and darfresh® Bottom webs
- Cryovac® NOP101 for “Cuisine Sous-Vide”
- Flexible thermoformable films (CN2000) for cooking in or post pasteurization
Product specifications, brands and availablity may vary depending
on your geographic location. Refer to the country selector at the top of this page
to browse product in your region. Please note that our goods cannot be resold/exported/transferred
to entities/persons prohibited by US regulations on export control.