Cook Chill Bags

FLEXIBLE PACKAGING – COOK CHILL BAGS

Cook Chill bags are perfect for foods of pumpable consistency, such as soups, chowders, sauces, gravies, gelatins, chili, stews, pasta dishes, pizza toppings and many more. Foods are cooked and prepared at peak quality. Then they are bagged, sealed and chilled to maintain the freshness and taste of the product. Read more

Once the product goes into the cooking kettle, the food is never exposed to handling again. The foods are packaged at above pasteurization temperature and not exposed to air until the bag is opened for serving.

Features of Cook Chill Bags:

  • Longer Product Life – Oxygen and moisture barriers provide increased protection of flavors. The low rate of gas transmission safeguards volatile flavor components throughout distribution.
  • Superior Durability – Easily withstands the rigors of handling and distribution. Tears are extremely difficult to initiate or propagate. This toughness permits the filled bag to tumble inside the chiller without danger of rupture.
  • Positive Closure – Bag is pre-clipped or sealed on one end. After filling, the open end is then closed with a clip or heat sealed.
  • Improved Sanitation – From the time they are placed directly in the kettle for cooking, foods are untouched. They are pumped directly into the cook chill bag at above-pasteurization temperature which assures greater protection against bacteria.

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Clarity Cook Chill Bags
The Cook Chill process ensures a high degree of quality and fresh cooked taste.

COOK CHILL – THE SEVEN STEP PROCESS

  • STEP 1

    Cook Chill_Step1

    COOK
    Food is cooked in volume on site or at a central location under the highest quality-control standards.
  • STEP 2

    Cook Chill_Step2

    FILL
    When perfectly prepared and still above pasteurization temperature, food is poured directly into bag to ensure strict sanitation.
  • STEP 3

    Cook Chill_Step3

    SEAL
    Bag is then securely closed with a heat seal system or clip closure. (Hand or foot operated sealers available.)
  • STEP 4

    Cook Chill_Step4

    CHILL
    The sealed bag is immediately chilled to arrest the cooking process and lower core temperature to 40˚ F. Bags are chilled in an ice bath or a tumbler chiller.
  • STEP 5

    Cook Chill_Step5

    STORE
    Filled bags are stored and/or shipped refrigerated or frozen. Bags stack easily, minimizing storage space and shipping costs.
  • STEP 6

    Cook Chill_Step6

    REHEAT
    At the serving location, product is reheated in a steamer, immersed in hot water, or the bag is opened to empty contents into a kettle or serving pan.
  • STEP 7

    Cook Chill_Step7

    SERVE
    The final presentation delivers quality “fresh-cooked” goodness.

CLARITY™ COOK CHILL BAGS

Why use cook chill bags?

Cook chill bags are heavily used in the prepared foods industry to help ensure consistent quality among prepared batches, and to save time and labor needed to prepare and serve the food on the back end. Cook chill bags are best used with food of pumpable consistency, such as soups, sauces, stews, chili, pasta dishes and many more. To maintain product freshness and taste, one simply cooks the food, seals it and chills it in a cook chill bag. Quality is maintained because once the product is cooked, the food is never again exposed to handling – it is packaged above pasteurization temperature and is not exposed to air until the cook chill bag is opened for serving. Even after weeks in storage, foods in cook chill bags taste as if they were just freshly prepared.

Cook chill bags are widely used by food processors, restaurants, supermarkets and health care facilities, and are available in two thicknesses: 3-mil and 4.5-mil. These thicknesses offer superior durability, so that the bagged product survives the rigors of handling and distribution.
Bunzl Processor Division/Food Equipment carries three styles of cook chill bags:
  • Sealed On One End
  • Clipped On One End
  • Built-In Handle

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  • Sealed On One End
    Bag is pre-sealed on one end. After filling, the open end is then closed with a clip or impulse sealer.
    prod_seccond_pic
    On larger bags an angled seal adds extra strength and a surface to hold onto easier.

  • Clipped On One End
    Bag is clipped on one end. After filling, the open end is then closed with a clip or impulse sealer.
    Bag is pre-clipped on one end. After filling, the open end is then closed with a clip or impulse sealer.

  • Built-in Handle
    Bag is pre-sealed with built-in handle on one end offering easy portability. After filling, the open end is then closed with a clip or impulse sealer.
    prod_seccond_pic
    Seal bag on bottom side.

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