Nacka System

A system to produce pasteurized, cooled foods: the prepared foods are portioned, vacuum packed and pasteurized at 80°C. Following shock cooling to 2°C, they can be stored cool for two to three weeks. The advantage is the possibility of separating production and consumption both in terms of time and distance. However, this form of production is associated with high investment. The nacka system has been used in hospitals for some time and much of the equipment is now dated. It is gradually being replaced with the Cook & Chill system.

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