Considerations when rethermalising food

When it comes to the rethermalisation of food in plated and bulk formats - whether in a hospital, aged care facility, conference centre or hotel - there are various considerations to factor in:

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The Process of Pasteurisation

Thermal pasteurisation is a balance of the correct temperature combined with the appropriate time, used with the appropriate packaging material to provide the desired results.
Consideration of the following points needs to be given when assessing the suitability of this process...

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MAP - Modified Atmospheric Packaging

  • Semi-Automatic and Fully Automatic Options
  • Vacuum and Gas Flushing 
  • Easy Tooling Change Over
  • Fully Programmable
  • Skin Sealing Options 
  • Printing Capable

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Cryogen - The Nitrogen Revolution

Considerable recent advances in Cryogenic Chilling and Freezing technologies now mean this process is more accessible as well as offering the following benefits:
  • Improved production through-put while utilising minimal foot-print
  • A considerably quicker means of cooling over traditional methods 
  • Wide range of applications from chilling and freezing Proteins, Fruits and Vegetables as well as Baked Products
  • Maintains product quality while minimising production costs
  • Offers very consistent results
  • As the process moves frozen product through the -2 to -5°C range quickly it reduces crystallisation

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Extended Shelf Life - The Process of Hot Fill

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 refrigerated for extended periods of time. The benefits of hot filling are numerous:

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