Step-by-Step: Filling, Bagging and Sealing Cook-Chill Bags
We get asked all the time, is there a right way and a wrong way to do cook-chill?
So with that, we’ve developed the proper method of bagging liquid product in a cook-chill bag. Please note that the only equipment you will need is a ring stand, a heat sealer and an ice bath.
Step 1: Filling
After the soup or sauce has been heated to 180 degrees, pour it directly into the cook chill bag.
The ring stand will securely hold the bag open, allowing your hands to stay free and help with the food. The bag can be filled with a pitcher or a ladle – whichever works best for you.
Step 2: Bagging
Carefully remove the filled bag from the ring stand.
The bag should be removed by gently pulling along the outside of the bag until the bag is free of the ring stand.
Step 3: Sealing
Grab the bag along the sides at the level of the liquid and fold the bag over. This will help keep the air out of the bag as you are sealing it.
Slide the bag into the sealer, leaving about 4 inches of space between the top of the liquid and the seal line.
Step 4: Storing for Another Day
After the bag is sealed, you can see that the extra space in the bag lets the product lie flat.
The goal is to make sure the bag is no more than 2 inches thick in the middle. This ensures safe and even cooling of the product while it is in the ice bath. If the center is thicker than 2 inches it will not get cold. Place it in an ice bath for rapid cooling of the product to below 40 degrees, which is the recommended temperature for safe handling practices.
It’s really that easy.
For more information on our Cook-Chill bags and process, visit our Cook-Chill products page.