Meat + Poultry - July 2010 - 80

COOK-IN PACKAGING

28 years and offers a wide range of
rollstock materials, bag materials and
casing materials for cook-in applications, Rosinski says.
Cryovac's new Grip & Tear technology includes CNZ 660, a bag for
industrial cooking applications where
the processor removes the bag after
cooking and further processes the
product. The Grip & Tear feature

Cook-in packaging
technology has expanded
among proteins and
greatly evolved.
enables the processor to remove the
product in the plant without using a
cutting utensil, Rosisnki says. "That
improves worker safety and food safety," he adds. "When cutting the bag
away with a cutting utensil, they often cut into the product and scar it.

That creates a visual defect and an
opportunity for product-to-product
contamination."
The company also offers a
CNPZ310 Grip & Tear post-pasteurization bag. After packaging a product, the processor sends the product
through a short-time but high-temperature thermal process to reduce
surface bacterial counts. That barriermaterial package goes to either a foodservice channel or to the retail deli.
Sealed Air/Cryovac also just
launched a new high-abuse, postpasteurization bag called CNP 310
Heavy. Many of the products that go
into post pasteurization went through
some type of a surface coloration or
other treatment after cooking, Rosinski explains. Such treatments render
the product with a fairly coarse surface. Oil frying, for example, leaves a
crusty, rough surface, which is com-

MODEL KDCMA AUTOMATIC DOUBLE CLIPPER

Its versatility is matched
only by its productivity.
The high-performance
KDCMA clips, loops
and strings all types
of sausage chubs,
chains and rings.

80 * Meat&Poultry * July 2010 * www.MeatPoultry.com

mon with deli turkey products. Therefore, many of these products require
an abuse-resistant bag.
The thermal processing and subsequent cooling process of post-pasteurization also adds some abuse through
handling of the product. This bag
joins the CNP 310 to complement that
offering for higher-abuse applications.
Finally, the company also offers a
family of ovenable cook-in products
currently being launched under the
Oven Ease brand. These cook-in materials are intended to allow either a retail, foodservice establishment or consumer to reheat the product or cook
it from raw in a conventional oven to
temperatures up to 400°F.
"With the Oven Ease products, the
processor can cook the product in his
plant, chill it down, distribute it and
the end-user can reheat the product in
a conventional oven," Rosinski says.

■ The mobile KDCMA automatic double

clipper is the industry's most versatile
sausage clipping machine.
■ System can produce chubs, chains and
rings using natural or artificial casings.
■ System can use spool clips, stick clips,
loops and string.
■ The KDCMA can grow with you -
its modular design allows easy add-on
of components, including automatic
looper, thread dispenser, spool clip
and label printer.
■ Adjustable casing brake prevents casing
overload and ensures exact-weight
portioning.
■ Hygienic, stainless steel design.

(800) 331-2905 x313* www.tippertie.com

http://www.tippertie.com http://www.MeatPoultry.com

Meat + Poultry - July 2010

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