A very common doubt of the clients that are going to start with sous vide is in relation to the production that they are going to have with the food. That is why we made this article that will explain exactly what are the variables that will influence?
The first thing you have to understand is that for the same quantity of different products, we cannot say that the production of the thermocirculators will be the same. This happens because each product will have a different cooking time.
Also, we cannot say that for the same product the cooking time will be the same, since the cooking time will depend on the thickness of the product. This is because in the sous vide process we have to make sure that the center of the food reaches the cooking temperature that was previously defined.
Okay, now that you understand why cooking times vary, let’s explain how the production calculation works.
The production calculation will depend on the capacity of the thermocirculator and the cooking time of the products. Our professional TC 50 thermocirculator has a capacity of 13kg per cycle, while our professional TC 100 thermocirculator has a capacity of up to 20kg per cycle.
Let’s take the example of codfish, it has a cooking time of 30 minutes, i.e., in the TC 50 we would make every 30 minutes 13kg of codfish, and in the TC 100 up to 40kg. This would give an hourly production of 26kg and 80kg respectively.
Now let’s take a product with a longer cooking time, like lamb ribs, which has a cooking time of 24 hours. In the TC 50 about 13kg would be made in 1 day, while in the TC 100 it would be 20kg. Putting this production per hour, it would be 0,54kg/hour and 0,83kg respectively.
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.
