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01 Feb 2022

Cook Chill Bags

PAC Food Pty Ltd Stand: E217

The basics of cook chill:

  • Hot Fill Cook Chill Bags (up to 95°C) with wet dishes (soups, sauces etc.), by hand scooping, pump filling or vertical form filling
  • Seal the bags (using a Clip Seal or Heat Seal)
  • Chill the bags and content, using an ice bath, blast chiller or tumble chiller
  • Store the bags in a cold room, ideal temperature 0-2°C
  • Regenerate in a Steam Oven (up to 95°C) or Boiling Water


  • Packaging
  • Primary Packaging
  • Short Order Runs
  • Stand-Up Pouch
  • Bioplastic
  • Plastic (Pallets And Films)
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