The raw, filled pockets then zip through a giant oven that bakes them just enough to set the crust. But they don’t finish cooking. That’s your job. After baking, they go through a liquid nitrogen tunnel that freezes them solid in seconds.
Suddenly, the pockets are hard as rocks. If you threw one at a window, it would break the glass. They’re then dumped into a giant bin that shakes them around to separate any that stuck together. Finally, a robot arm grabs them and tucks them into a cardboard box, right next to a “Spanish Chicken” flavor that looks suspiciously like the “Pepperoni” flavor. This is the nordic spa of the Hot Pocket world: total freezing isolation.
How Hot Pockets Are REALLY Made | Hot Pockets Uncovered - YouTube
