Optimizing your kitchen with sous vide - Thermocirculators - Orved Brock

Optimizing your kitchen with sous vide

In this article we’re going to talk about one of the main advantages that sous vide brings to those who use this technique, which is to optimize labor in the kitchen, thus reducing costs and improving organization. This is due to another benefit that sous vide offers: extending the shelf life of products.

Calm down, it may seem a little confusing if you’re not used to sous vide yet, but we’ll explain it better below.

Produce your dishes during off-peak hours

We know that a restaurant or a buffet, for example, end up having a concentration of labor to produce their products in a short space of time. They can’t produce too much earlier because they run the risk of the product spoiling or losing quality.

So production time is directly related to customer service hours, which for a restaurant are around 4 hours a day (on average). During this time, the kitchen is crowded with several employees to ensure that the dishes come out on time.

Now, imagine being able to produce your dishes outside of peak hours, where there are no customers and there is no downtime. Sous vide makes this possible.

As the product is vacuum-packed, when you remove it from the thermocirculator (the equipment responsible for cooking in this process) and give it a thermal shock, the product’s shelf life in the refrigerator is extended, to an average of 20~40 days.

Organize your production and stock

By being able to organize all your production beforehand, you can set up days and times to produce different pieces/food, increasing organization and also having much better stock control.

Just think, you can now set days to make chicken breasts, other seafood, red meat and so on. As it’s a technique based on time and temperature, you have very precise control of how your production is going.

Sous vide, which was first created as a technique to achieve a superior end result, has also come to have a great advantage in improving the production process in kitchens all over the world.

Discover our professional thermocirculators for sous vide of the TC Line

Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.

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