The technology
The production technology of Heat to Eat products is based on the latest findings and methods. The basic production principle is not an industrial type of production, like at other producers of similar products, but is gastronomical. This means that in our production we cook all dishes using classical cooking methods. We follow rigid international food-industry safety regulations. Our main principle is the production of high-quality food.
Sous-vide technology
The production of some Heat to Eat meals is based on a modern French technology called sous-vide. This is a special cooking process during which food is cooked in vacum, on low temperatures. Vacum assure that all richnes of taste and smell stays in food and therefore, no additives are needed to improve the quality of it. Sous-vide technology is safe and follows culinary rules that are the key to tasty and nutritionally balanced food.
Pasteurisation
Pasteurisation is a gentle, healthy and highly efficient method that prolongs the period of safe food consumption. It is a thermal process carried out at 65- 98 °C, during which microorganisms are destroyed. As a result, healthy and nutritious products can be kept in the refrigerator for up to 42 days.
An additional advantage of the pasteurisation process is that it does not require artificial to prolonge shelf life. The preservation process of our food is gentle and natural. However, it is very important to preserve the cold chain for the products on the way from the factory to the consumer.
