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Hot Filling lasagna product for our new customer?

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Posted 23 June 2014 - 07:29 PM

HI Everyone, 

We are making a new lasagna product for our new customer. 

We are baking the product in the finished product tray and then sealing/ MAPPING the product. 

the product is being maintained over 135 degrees F during sealing/ MAPPING.

Once the product reaches the 135 degrees F or once it goes into the cooling cycle it then has 2 hours to get down below 70 degrees F and then to finish the cooling down to below 40 degrees F. 


In order to seal/ MAP the product hot, what should the temperature be maintained above?

I was thinking that the product just needs to be above the 135 degrees F because once it is at or below, the cooling cycle begins. 

I have heard a few other things such as the product must be above 155 degrees F. 


Can someone please help. 



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Posted 23 June 2014 - 10:12 PM

What I know is that the temperature should go below 70F within the first 2 hours and below 40F within 4 hours. Packaging should be done at 155F or above.


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Posted 24 June 2014 - 07:21 AM

Hi there,


Don't know about lasagne but the hot filled products I've worked with were sealed above 145F.






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Posted 24 June 2014 - 09:10 AM


Hot filling (155 o F above) will help to create vacuum condition inside of some packaging such as can, pouch, jar, etc.

It also prevent toxin formation of pathogenic bacteria. In this case it shall be followed by rapid cooling.

For safety matter, 155 oF would be better.

Good luck

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