One of the challenges of working with sous vide cooking or using a cook chill process is getting accurate temperature readings. But sous vide and cook chill methods require the most accurate temperature measuring possible.
HACCP approved temperature checking means folding a bag over and measuring the temperature in the fold. This is not an accurate way of temperature measuring, but there has not been a better alternative. Folding of the bag around the probe or using infra-red temperature gun will only measure the surface temperature. The centre of the product could be at a markedly different temperature.
Australia’s Pac Food has developed a better alternative. Its core temperature valve gives an accurate temperature reading of the product using a probe thermometer that can be inserted into the centre of the food, while it is in the bag.
All sizes of sous vide and cook chill bags are available with a valve, at very reasonable prices.
Pac Food started marketing packaging solutions for commercial kitchens from early 2009. Its first range was of cook chill bags, developed for several Central Production Units in Australia. These units predominantly produced food for aged care centers and hospitals, that use the cook chill principle to obtain long shelf lives.
Pac Food's trolley covers are the first biodegradable covers in Oceania, using EPI as the oxo-biodegradable plastic additive. It has had exclusive distribution of PanSaver Ovenable Panliners since 2010.
In 2011, Channel Bags for domestic vacuum sealing machines were released along with ScrubSaver Low Temperature Panliners and Shrink Bags.
The majority of Pac Food’s stock is held in Brisbane, it also has warehouses in Melbourne and Auckland, for efficient Australia and NZ distribution.
