Extended Shelf Life - The Process of Hot Fill
3 September 2018
Hot fill is where a product is cooked then pasteurised to a minimum core temperature before being filled at a lower, stabilised temperature into sealable vacuum bags. Using specified temperatures between production and a rapid cooling process post bagging, product is safe to be refrigrated for extended periods of time. The benefits of hot filling are numerous:
- It's Faster
- Less Labour Intensive
- Safer for the Operator
- Reduction of Artificial Additives
Regethermic provide hot filling machines which are an accurate means of portioning food (soups, sauces, custards, curries, mash potato) into bags, dishes or bottles. Combined with a Regethermic rapid tumble chiller, this system provides an extended shelf product averaging 28 - 35 days* while offering the ability of monitoring food temperature at all stages of the process. This ensures that the product is safe and verifiable.