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Frozen vegetables


Field

As with all our manufacturing methods, the Frozen food circuit begins with nature. Our agricultural partners, who guarantee that the environment is respected, provide vegetables that respect every detail of our supply charter.

Reception, acceptance

The specialist analyses aim to ensure the conformity of the vegetables with Bonduelle's requirements: taste, size, maturity, colour, etc.

Sorting by ventilation

An air-flow system separates the denser products (seeds) from the lighter ones (leaves, pods).

Stone removal, washing

An air-flow system isolates any stones, shards of glass, and other objects from the selected vegetables. Then the vegetables are washed: this operation removes foreign materials and potential contaminations from the soil.

End trimming

Stalk tips, as is the case for green beans and other vegetables... Our machine mechanically trims the tips off all vegetables.

Sizing

Certain products, once in the perforated cylinders, are selected based on their size. Extra-fine, fine, very fine, etc.

Blanching

This classic conversion operation uses hot water or steam. Objective: to remove the gases contained within the vegetables, to tone down overpowering tastes, to reduce enzymatic degradation.

Freezing

At -30°C, the temperature is rapidly decreased so that the core temperature of the vegetables reaches -18°C in the space of a few minutes.

Bulk storage

The frozen vegetables are stored in warehouses, in large containers at -18°C.

Weighing, bagging

The vegetables are divided into bags or boxes in compliance with the specified weights, then the Best Before Date is printed.

Packing, storage, shipping

The packed vegetables are stored in -18°C conditions, and then transported in lorries at the same temperature.

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