To meet the growing demands for ready meals, the Firex cook, fill, chill process is perfect for soups and gravies. The Firex cook, chill, fill process is available on Fixpan, Cucimax, High-P and Baskett models.
Big restaurant chains, central kitchens, food industries, school food service… are some of our customers using Firex Process Line equipment for soups and gravies.
“Just 3 easy steps, the Firex cook and chill process is efficient and reliable, with perfect end results”
Our process has been designed to be versatile and flexible thanks to the availability of a wide range of cooking equipment: stationary kettles, mixing kettles, pressure cookers.
The high standard quality of every item and the friendly technologies respect the Firex tradition in food processing equipment.Firex…efficient, reliable, advanced technology, sustainability.
MEALS READY IN JUST 3 STEPS
HOW DOES IT WORK?
STEP 1 - Cooking
Automatic Cooker
The process starts cooking the product in a cooker such as a Baskett mixing kettle or Cucimax pressurised braising pan.
STEP 2 - Cooling
Filling and Sealing Station
The product is transferred hot from the cooker to the filler thanks to a dedicated pump.
The soup or gravy can be put into special plastic bags or containers of different capacities, depending on customer requirement, then sealed.
STEP 3 - Storage
Cooling Tank
Hot soup bags go into a chilled water tank to be cooled.
The bags should be laying in pull-out baskets so that their thickness remain uniform and in order to increase the cooling surface and reduce the cooling time.
The baskets systems is raised and surrounded with a motorised system.
Streamlining of work processes: The process of food production no longer depends on meal times, therefore it can be spread evenly throughout the day and week, avoiding busy and quiet periods typically connected with these times.
The processing can also be done according to type of dish, by planning to cook similar products on the same day that results in maximising the productivity of each machine.
Efficient usage of raw materials: reduced raw material wastage, optimisation of supplies and stock, and production of semi-finished products.
Optimal usage of equipment: it is possible to make the best use of the equipment available thanks to fewer cooking cycles.
Less nutritional values lost: food products produced with the cook and chill system have greater nutritional and organoleptic qualities than those produced with the hot-hot system.
Food safety of the product: bacterial growth at temperatures between +10°C and +65°C is reduced to a minimum due to the rapid temperature drop.
It extends product life without the addition of preservatives.
