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
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.
COOK CHILL – THE SEVEN STEP PROCESS
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STEP 1
COOKFood is cooked in volume on site or at a central location under the highest quality-control standards. -
STEP 2
FILLWhen perfectly prepared and still above pasteurization temperature, food is poured directly into bag to ensure strict sanitation. -
STEP 3
SEALBag is then securely closed with a heat seal system or clip closure. (Hand or foot operated sealers available.) -
STEP 4
CHILLThe 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
STOREFilled bags are stored and/or shipped refrigerated or frozen. Bags stack easily, minimizing storage space and shipping costs. -
STEP 6
REHEATAt 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
SERVEThe 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.
- Sealed On One End
- Clipped On One End
- Built-In Handle
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Sealed On One EndBag is pre-sealed on one end. After filling, the open end is then closed with a clip or impulse sealer.
On larger bags an angled seal adds extra strength and a surface to hold onto easier. -
Clipped On One EndBag 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 HandleBag 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.
Seal bag on bottom side.