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.
- 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