Sous Vide – “The rising workhorse in the commercial kitchen”

As restaurants re-open, frozen vacuum-sealed ingredients are essential in controlling waste. Sous vide is the most precise way to re-thermalize and maintain consistency, with greater efficiencies and lower operating costs.

As the new normal defines the way restaurants operate, sous vide will play a greater role in maintaining profitably.

Whether ingredients are frozen or fresh, vacuum-sealed packages will increase shelf life 5X longer than conventional storage methods.

Less Shrinkage
Smaller pre-packaged proteins, cooked with precision and minimal shrinkage, producing the perfect plate presentation.

Reduces Cross-Contamination
Some people have concerns about the safety of sous vide cooking, but it is, in fact, a very safe way of cooking. Vacuum-sealed ingredients offer the safest method to reduce cross-contamination, and allows them to be cooked at the same time.

Greater Consistency
Sous vide cooking allows you to hold fully cooked ingredients without overcooking, ready for finishing.