Cooking and Cooling

LIMAS Rapid Cook & Chill preserves vacuum-packed products such as potatoes and other root vegetables or fruits by boiling and cooling after packing.

A biological integrity approaching sterility is achieved in the pack by rapidly increasing the temperature to almost 100°C and then cooling it immediately to the chilled storage temperature.

The rapid increase in temperature also inactivates the enzymes giving a very high quality and appearance which is maintained throughout the shelf-life.

As the product is pre-cooked it only requires re-heating by the consumer ready for eating.

Advantages

• Extended, reliable shelf life
• Very high bacteriological integrity, close to sterile
• High quality end product
• Simple easy to use system
• Efficient energy usage
• Small space footprint
• Low maintenance