Chilled & Frozen Ready Meals
A complete tray-to-plate workflow designed for cook-chill and cook-freeze operations in healthcare, private jet, and hospitality catering.
The 5-step workflow
From kitchen to plate in a single tray no repacking, no transferring, no compromise on presentation.
Cook & portion
Prepare the meal and portion it directly into the TorusPak tray. The tray is designed for standard portion sizes with a typical fill volume of ~650 ml.
Seal
Close the tray using a click lid for manual operations, or use a tray sealing machine with PA/PP peel film for MAP and high-volume lines.
Chill or freeze
Chill or blast-freeze the sealed tray per HACCP protocols. The tray is rated to −40°C, supporting both chilled and frozen storage and distribution.
Regenerate
Reheat the sealed tray using a microwave, thermo oven, or steamer. The tray is rated to +121°C and maintains structural integrity throughout regeneration.
Plate
Use the patented bottom-release mechanism to transfer the meal directly from tray to plate. Clean, consistent presentation every time at the point of service.
Shelf life by method
TorusPak is compatible with all standard preservation methods used in professional food service.
Ultra fresh / fresh
4-5 days chilled
Standard cook-chill production
MAP (Modified Atmosphere)
7-21 days chilled
Extended shelf life with gas flushing
Frozen
Up to 1.5 years
Blast-freeze and frozen storage
Ready to evaluate TorusPak for your operation?
Request sample trays, discuss pilot programmes, or review cost comparisons for your specific workflow.