The Variosteam procedure is used for hot packaging of menu components. Freshly cooked food is filled at 80 to 95° C immediately after cooking while it is still hot. The air in the head space of the packaging is replaced by steam via a steam flushing. The packaging is then sealed. The steam condenses and results in a packaging without air pockets. The product is then quickly cooled down to a core temperature of approx. 3°C.
The procedure is used to pack freshly cooked food while it is still hot.
As a result of the procedure, the product can be kept for up to 21 days without any downstream pasteurisation. Colour, consistency, taste and nutrient content of the product are preserved in full.