Nutrifare's 15years of Commercial Cook-Chill Experience

Key Aspects of the Nutrifare Systems

Following significant experience working within overseas cook-chill facilities, the founders of Nutrifare began operation in 1991 following the technology successes in the mid 1980's with both Sous-Vide (cooking in vacuum packs), MAP (modified atmosphere packaging), Cook-Freeze, and cook-chill for hotels and restaurants.

Since 1991, Nutrifare has contracted the provisioning of prepared foods to the food service industry, including;

  • Aged Care
  • Universities
  • Colleges
  • Hospitals
  • Boarding Schools
  • Event Caterers
  • Hotels and Restaurants.

 

In addition to ready to heat foods, Nutrifare manufacturer meals and meal components for supermarkets and some very recognisable brands in the FMCG market place.

  • 1000's of recipes
  • Qualified and experienced staff
  • Capacity to produce 30,000 meals per day
  • Advanced Food preparation Technology is at your disposal