Page 482 - Buyers Guide Interactive Catalog 2018-19

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PACKAGING
CLARITYTM
C5000 COOK CHILL BAGS
Food of pumpable consistency, cooked and prepared at peak quality is bagged, sealed and chilled to maintain the quality and taste of the product. This includes soups, chowders, sauces, gravies, gelatins, chili, stews, pasta dishes,
pizza toppings and many more.
Once the product goes into the cooking kettle, the food is never again exposed to handling. 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 be tumbled 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 in the kettle for cooking, foods are untouched. They can be pumped directly into the cook chill bag at above-pasteurization temperature, which assures greater protection against bacteria.
Purchase $400 or more and receive
FREE* SHIPPING
*Does not include UPS Next Day Air, UPS 2nd Day or UPS 3rd Day Select. This offer is good only on orders shipped UPS Ground in
48 contiguous states. Certain items may not qualify.
Products may ship by truckline.
BUNZL | KOCH Supplies • 800-456-5624 • www.bunzlpd.com • FAX 800-329-5624 • email: [email protected]
COOK CHILL PROCESS
1. COOK
Food is prepared on site or at a central location under highest quality control standards and cooked in volume.
2. FILL
When perfectly prepared and still above pasteurization temperature, food is filled directly into bag to ensure strict sanitation.
3. SEAL
Bag is then securely closed with a heat seal system or clip closure. (Hand or foot operated sealers available)
4. CHILL
The sealed bag is immediately chilled to arrest the cooking process and lower core temperature to 40°F. Chill with an ice bath or a tumbler chiller.
5. STORE
Filled bags are stored and/or shipped refrigerated or frozen. Bags stack easily, minimizing storage space and shipping costs.
6. REHEAT
At serving location, product can be reheated in a steamer, immersed in hot water, or the bag may be opened to empty contents into a kettle or serving pan.
7. SERVE
The final presentation delivers quality ‘fresh cooked’ goodness.
PRICES ARE SUBJECT TO CHANGE — VISIT OUR WEBSITE FOR CURRENT PRICING. COOK CHILL BAGS