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Freshly cooked hot menu components, such as sauces, soups, meat- and fish dishes, vegetables, etc., are filled at high temperature (80–95 °C) into heat-resistant film moulds of a thermoforming machine. The filling/dosing can either be done manually or automatically by a dosing feeder.
The advantage of this packaging concept is based on the high filling temperature of the freshly cooked dishes. The high temperature avoids a bacterial contamination during the period of the filling and sealing process.
In the sealing station a special hot steam flush replaces oxygen from the pack before the sealing process. After sealing the result is a vacuum-like pack.
The packed hot dishes are immediately cooled down through an ice water dipping bath or a shock chilling process from the high filling temperature down to a core temperature of +3 °C.
By this method the most natural and hygienic preservation is reached, without any loss of humidity or aroma. The cooled VARIOVAC fresh packs can be stored fresh in normal cool storage (0–3 °C) without pasteurization during a period of up to 21 days.
At the time the menus are to be served, the closed VARIOVAC fresh packs are smoothly regenerated.
The sizes of the fresh packs correspond to the international gastronome sizes of 300–2,500 grs. They offer the greatest possible flexibility with respect to the distribution, transportation and allocation/ordering system. The low material costs per fresh pack and the savings for cleaning the stainless steel GastroNorm containers can be named as additional positive arguments.
We would be most pleased to give you more information and concrete support for your projects.
Download: Product Flyer (PDF file, 371 KB)
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The number of single households is steadily growing. As a consequence, people are buying smaller quantities of food, but still like to have a good selection.
Following this trend the so-called prepacks of fresh cold cuts and cheese slices are getting more and more popular. VARIOVAC developed the MultiLayer prepack (MLP) with a longer shelf life, that is produced on VARIOVAC thermoformers.
The VARIOVAC MLP prepack is a pack with 4 sealed sides, containing two layers of cold cuts up to a total weight of approx. 150 g. The interlayer means you can have delicious mixed packages with different cold cuts or cheese slices. A single layer of this prepack can be opened individually leaving the other sealed layers to be enjoyed at a later date.
Due to the longer shelf life, branches and trader chains with their own production area can now pre-pack the fresh cold cuts for their subsidiaries. Central pre-packing is more economical and guarantees better hygienic conditions than at the delicatessen counter in the supermarkets, thus freeing up counter staff.
The centrally pre-packed cold cuts can be weighed and price-marked before they are delivered to the subsidiaries. Unusable cuts – which are unavoidable in the subsidiaries – are no longer a problem because they remain in the production chain.
The VARIOVAC MLP evacuated and gas-flushed prepacks result in a longer shelf life and fresh and attractive appearance of the packed products.
You can now enlarge the choice to your customer to buy either cold cuts directly from the delicatessen or the well-known end-user pack or these new trendy VARIOVAC MLP prepacks.
Download: More information (PDF file, 577 KB)