Ovenable Rollstock Thermoforming

MYLAR® COOK offers Sustainability

• Mylar® COOK eliminates need for a tray
• Thin film reduces packaging material
• Superior Package integrity
• Reduces cook time + eliminates clean up = Energy Saving

MYLAR® COOK for Ultimate Convenience

• Eliminates the need to handle raw meet
• “No Touch” cooking experience
• Freezer to Oven convenience
• Reduces cook time significantly
• Eliminates clean up

MYLAR® COOK for Superior Cook Quality

• Can be used in microwave, conventional home oven and convection oven
• Vacuum Packaging eliminates Freezer burn and oxidative rancidtiy
• Wet Cook cycle provides excellent moisture retention
  • Better vitamin & mineral retention
  • Reduce salt and seasoning that needs to added to the meat (20 to 30% less)
• Self Venting features provides a Dry Cook cycle which facilitates browning and seals flavor
• Consistent heat transfer provides tender and more uniform texture to the meat
• Self marinating feature allows value add creation on downgraded / tougher meats
• Meat does not stick to the film

MYLAR® COOK is designed to run on standard roll stock thermoforming equipment.

It provides:

Fast dwell times translate to increase cycle/min productivity and improved process speeds

• Broad forming and sealing temperature range provides wider window of operability
• Cost and energy-savings achieved through reduction in preparation, cook-time, and clean-up
• Reduces packaging materials, including eliminating the need for a tray

 

Typical conditions include:

• Forming temperature = 105^oC – 180^oC
• Forming dwell time = 1.0 – 2.5 seconds
• Sealing temperature range = 165^oC – 210^oC depending on venting time vs. seal aggressiveness
• Sealing dwell time = 1.0 – 2.0 seconds