Cook & Chill Extended Shelf Life Systems Reduce Labour and Energy Consumption
The Process for Extended Shelf Life Products
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. Products are pumped into bags, and those bags are then chilled. Then the bags can be stored for up to a month before use. Easier production planning and simplified logistics are key benefits of this system.
Particular emphasis is placed on system compatibility and temperature management throughout the entire production process. This system enables greater menu variety, improved inventory management and more efficient use of labour resources.
Food is prepared in a Proveno kettle, hot-filled into bags made from recycled materials, and then sealed and chilled in the Sous Vide & Chill Tank. The system can accommodate pumpable products containing particles up to 38 mm in size – like beef goulash or chicken curry. It also can pump thick products like mashed potatoes. The chill tank cools hot-filled bags placed in basket systems designed for efficient handling and uniform cooling. The chilled water is circulated by pumps in the tank.
This technology brings industrial food production principles into the flexible operating environment of modern production kitchens.
High-Quality Systems
Our solutions integrate seamlessly to ensure optimal production. Our large-batch production concept, including combi kettles, hot-fill pumps and sous vide basins, can be adapted to the selected production method.
Our in-house research and development team develops products to meet customers’ demands in changing business environments.
