Ready meals
There is growing demand for ready-to-eat products for the final re-heating or cooking in microwave ovens. Applications for retail sale take-away meals and factory/office and catering establishments. Such products can be frozen and then have a long period of storage, but require a frozen storage.
You can pre-cook the product to a temperature of pasteurization and then cool, for short-term storage above freezing point. The required standards for temperature control and hygiene are very strict and subsequent shelf life is limited. The process is cheaper than freezing. The product leaves the oven at 100C can be cool in the ambient air up to 70C, if the conditions of hygiene are in a satisfactory condition. During this time it can be divided into food-size or other parts. As a rule, it should be in individual products of a thickness not exceeding 50 mm, or it will not cool at the specified time.
Trays product is loaded in the coldest of the Cabinet, and all its parts must be reduced to a temperature of storage in a timely manner to the Department of Health guidelines.
Since it is not required to freeze any part of the cooling air is the product may not be much below 0C, and cabinets for this purpose, have built-in refrigerating plants, which will air in 2C, and at a faster speed than the product of some 6.5 m/S. the product should be stored Refrigerated at a temperature of 3C or so. Shelf life can be a maximum of 5 days, but, as a rule, only a day or two...
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Cold storage