The Bathildisheim production kitchen in Bad Arolsen produces several thousand meals a week using the Cook & Chill process. Operations manager Henryk Ring gave us an insight into his company to explain the Cook & Chill system and give us an insight into the subsequent packaging process.

Every day, around 2000 meals are produced for communal catering, such as daycare centers, schools or company canteens. Freshly prepared meals are packaged here, which are sealed under a protective gas atmosphere using the automatic BS 47 sealing machine and the semi-automatic BS 25 Pro. The product is then cooled down to 3 degrees Celcius. The shelf life is increased to 21 days by sealing and gassing, which has been tested and confirmed by TÜV.

Thanks to the efficient tray sealers, high packaging capacities can be achieved in the kitchen. A simple tool change offers the possibility of using different trays in different sizes. With the tray sealing machines, Bathildesheim achieves maximum flexibility, efficiency and enormous time savings at work. We would like to thank the company for the insight into the Cook & Chill process.