Cook Chill Process in the Food Industry
The cook chill process on thermoforming machines is a method of food preservation that involves cooking food to a specific temperature and then rapidly cooling it down before packaging it in a sealed bag. The process is carried out on specialized thermoforming machines that are designed to heat, form, fill, and seal packaging material in a single operation.
In the cook chill process, the food is first cooked to the desired temperature and then portioned and placed on the thermoforming machine, where it is finally sealed. After packing, it transferred to a blast chiller and rapidly cooled for storage.
The advantages of the cook chill process on thermoforming machines include increased shelf life, improved food safety, and enhanced food quality. By rapidly cooling the food after cooking, the growth of harmful bacteria is slowed down, which reduces the risk of foodborne illnesses. The vacuum-sealed bags also prevent air from reaching the food, which helps to preserve its flavor, texture, and nutritional value.
Thermoforming machines used in the cook chill process are available in a variety of sizes and configurations, depending on the needs of the food production facility. They are best used in the production of ready-to eat meals, soups, sauces, and other food products by restaurants chains, cafeterias, caterers, and airlines.
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