Regethermic are international specialists delivering Cook Chill for extended shelf life systems and equipment designed to revolutionise production schedules while maintaining food safety and quality.
With over 50 years of input into food manufacturing, health and aged care sectors, Regethermic partners with clients to identify needs and demands. We provide tailored advice on equipment, systems, and processes to help achieve extended shelf life cook chill solutions and centralised production efficiency.
Cook-Chill, Sous-Vide, Hot-Fill and Pasteurisation principles are specialities that Regethermic excels in delivering, using time-proven equipment such as Cook-Tanks, Tumble Chillers, Pump-Fill Stations, Vertical Form Fillers, Fluid Chillers, Emulsifiers and Mixer Kettles.
Cook Tanks
Featuring individual options or a combination unit of cooking / cooling or tumble chilling, the Regethermic Cook Tank is a cornerstone of extended shelf life cook chill systems, automating large batch Sous Vide. Offering time temperature monitoring, a 7-inch touch screen controller, full programmability and 304 stainless steel construction, these units will streamline your production.
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Pumpfill Station
Designed with ergonomics in mind the Regethermic mobile pumpfill station offers flexibility for hot and cold filling applications, with auto adjustable bagged volume, full temperature monitoring and sealing options, ensuring the reliability needed for cook chill for extended shelf life operations.
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Vertical Form Filler
Fully automated and mobile, the Vertical Form Filler is designed for both hot and cold fill applications. It offers adjustable bag sizes, direct printing, and full temperature monitoring, making it a reliable component of any extended shelf life cook chill process.
Enquire for full specificationsCommercial Sous Vide & Sous Vide Cooking Machine FAQs
Yes! Sous vide is widely used by professional chefs for its precision and consistency. It’s perfect for batch cooking, ensuring exact doneness, and preserving food quality in high-pressure commercial environments.
Top-rated commercial sous vide machines are immersion circulators or integrated cookers known for their durability, accuracy, and HACCP compliance. Regethermic offer commercial sous vide range is designed for large high performance professional kitchens.
Some limitations include:
• Longer cooking times
• Need for vacuum sealing and special bags
• Requires finishing steps (e.g. searing for crust)
• Initial equipment investment
Despite this, the benefits in quality and control make it a valuable tool for commercial kitchens.
Yes, many Michelin-starred restaurants use sous vide to cook proteins and vegetables with exceptional precision. It allows chefs to maintain flavour, texture, and safety—even during busy service hours.
Sous vide is ideal for:
• Meats (steak, pork, poultry)
• Fish and seafood
• Vegetables
• Eggs
• Sauces and desserts
It’s also commonly used in cook-chill and extended shelf life production.
Sous vide allows for:
• Precise temperature control
• Consistent cooking results
• Enhanced flavour and moisture retention
• Safe food handling
It’s an essential method for chefs seeking quality, efficiency, and repeatability.
