Perfect for Take-out, Prepared Meals, and Delivery.

Our Blast Chillers/Freezers and Vacuum Sealers can Maximize Shelf Life of Prepared Food and Ingredients, while Maintaining Quality and Safety.

  • Reduce Food Waste up to 80%
  • Maintain Quality of Food Products
  • Produce Larger Batches
  • Maintain Product Consistency
  • Shock Freeze to Preserve Food
  • Allows Bulk Purchasing, Resulting in Fewer Deliveries & Better Prices
  • Save Thousands of Dollars
  • Increase Shelf Life of Prepared Foods
  • Maximize Labor Costs
  • Retain Nutrients
  • Portion Control Packaging
  • Prevent Bacteria from Growing Rapidly
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Vacuum Sealers

Developed in collaboration with renowned chefs and foodservice experts, PrepRite vacuum sealers offer the highest standard of vacuum technology.

  • Designed to complement a larger workflow, including blast chillers and prep tables
  • Convenient tabletop footprint provides the ideal choice for any space
  • Easy-to-clean design

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Blast Chillers/Freezers

Blast chilling/freezing is the preferred method for reducing the temperature of cooked food quickly for storage.

  • Designed to ensure the safety and quality of food from prep to storage
  • Preloaded recipe catalog and customized recipe programming
  • Available in 6 sizes to suit specific needs

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Sous Vide Cooking Bags

PrepRite also provides a full line of market-exclusive sous vide cooking bags, allowing you to easily prepare an array of menu items simply, efficiently, and more consistently than ever.

  • Compatible with any vacuum sealer

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Unlock an Enhanced Cook-Chill Process

Extend Product Shelf Life & Save Money

By removing the air from the plastic packaging, vacuum sealers can extend product life up to 4x, saving you thousands of dollars over time.

Safely Preserve & Serve Fresh-Tasking Food

Whether you cook-chill your own meats & poultry, fruits and veggies, or liquids (soups, stews, and sauces), vacuum sealers provide air-free packaging that protects food items and prevents freezer burn.

Easily Store Food to Retherm Just-in-Time

Once food has been vacuum sealed, it can then be placed in a blast chiller to quickly and safely cool hot food from it’s cooked temperature through the HAACP “danger zone” (135°F to below 41°F), allowing it to be refrigerated until retherming.

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