Sous Vide

Sous Vide cookinig has been a big part of the commercial foodservice scene for many years. Usually found in kitchens at high end restauraunts and hotels. Today however it is much more accessible to the home cook - being able to start with as little as $200 you can Sous Vide your favourite foods.

Sous Vide cooking consists ofvacuum packingraw products in a hermetically sealed bag andcookit in the same bag at aprecisely controlled temperaturefor along time. After this, we can finish, plate and serve the dish or blast chill the product and preserve it. In this case, we will have toregeneratethe product before serving. 

Advantages of Sous Vide cooking

Minimum loss of humidity and weight. Preserves flavour and aroma. Highlights flavours and retains colours. Preserves nutrients unlike traditional cooking. Better retention of vitamins than traditional cooking or steaming. Very little fat or salt must be added to the product.

Consistent results. Advanced preparation saving work at peak times. Low product shrinkage and accurate portion and cost control. Low power consumption compared to ovens. Cooking without gas reduces the ambient temperature of the kitchen as well as the risk of fire. Different dishes can be regenerated simultaneously without mixing flavors. Reduced cleaning times. Simple use. Uniform and consistent results. The production planning allows for extending the menu.

We also stock a wide variety of bags for cooking at low and higher temperatures, for out of chamber vacuum machines and chamber vacuum packaging machines.