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Key challenges customers face in food production
How can large volumes of liquid and semi-liquid food be chilled safely?
With Cook & Chill method, the food is first cooked, and immediately after cooking it is cooled quickly in a controlled manner below the critical temperature range. Controlling temperatures is easier when distribution, packaging and transport of the food takes place when the food is cold. When the process remains constant, the microbiological safety of refrigerated products is easier to control compared to those that are heat preserved.
We offer Cook & Chill kettles up to 400 litres for smaller production volumes and Sous Vide & Chill Tanks up to 1000 kg for larger-scale production.
How to maintain perfect hygiene and food process traceability?
Dispensing hot food products is normally associated with a number of health and safety risks. These risks are minimized with a fully automated dispensing system. Food is not handled directly during cooking and pumping, and vacuum-sealed bags help maintain product safety and hygiene. All our systems include integrated HACCP-based monitoring and traceability functions.
How to transport food safely and cost-effectively?
Sealed bags for extended shelf life! Vacuum bags hold the food safe for 21 days and more – shelf life of up to 40 days can be achieved safely. This requires however that you prepare food in strict temperature management conditions.
Extended shelf life allows central production kitchens to prepare food in advance, optimise production and distribute meals safely across multiple sites while maintaining quality and traceability.
Sealed bags are chilled and then stored for up to a month before use. The transfer can be done in big batches at suitable time. Easier production planning and simplified logistics are key benefits of the Cook & Chill production method.
Technical Support and Training
How to ensure kitchen maintenance, support and spare parts availability?
Long term commitments on Spare Part Services. Our centralized handling of both products and spares enables us to provide high availability and cost efficiency for thousands of different spare parts. We send many shipments of spares all around the world weekly. We have a dedicated team for online support and spare parts deliveries. Our network of maintenance partners is continuously expanding to provide local support.
How can food production continue efficiently when labour availability is limited and labour costs increase?
Automated systems reduce labour requirements and improve production efficiency. Large-scale production can be managed by a small operating team when key production steps are automated.
