Whether you’re pasteurizing vertical form-fill-seal pouches or packaged deli products, our solutions are recognized by USDA Food Safety and Inspection Service and have been validated by third-party testing laboratories.
Our versatile, custom-built continuous water cook and chill systems are designed to sous vide cook, blanch, pasteurize, and chill a wide range of production needs. It is an efficient solution for a variety of pouches to bagged soups, post-pasteurized hot dogs, and more.
Marlen’s control system and specially designed manifold provide uniform heat treatment for pasteurizing packaged product like hams and hot dogs. Using higher temperature regimens of 195° to 205°F (90.6 to 96.1 °C), reductions of L. monocytogenes (~2 log) within 2 to 4 min. Heat penetration affects only the outer 1 cm of product, and surface temperatures were equilibrated back to below 50°F (10°C) within a few minutes after submersion in a chill tank.