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