We covered some advantages in the complete Guide to Sous Vide, but we will go into them in more depth in this post.
To participate in the Sous Vide process, the food has to be vacuum packed, which naturally already increases the shelf life. This, together with the fact that the food will go through a cooking process, ensures that the shelf life of the final product is much longer. The average for proteins is 30-40 days (this in normal refrigeration).
So, all you have to do is calculate. Imagine if before you had a product that lasted 5 days, now you will have one that can last up to 40 days. This increase in shelf life significantly decreases food waste.
Sous Vide makes it possible for you to make all your dishes during off-peak hours. This is because one of the main advantages of Sous Vide is that you can store pre-prepared dishes.
We have that the average restaurant serves customers per day is 4 hours. The rest of the time the employees are idle and produce nothing. With Sous Vide they could be producing the dishes and storing them for future use, thus organizing all their production.
Because the food is vacuum packed and the cooking temperature is lower than traditional cooking, the food loses much less weight than in the traditional cooking process.
As noted, Sous Vide allows you to leave all your dishes pre-prepared. So when a customer orders a dish, all you have to do is reheat and assemble it. The average time it takes for a dish to be served is between 5 and 10 minutes.
By leaving all dishes pre-prepared, portioned, and with a much longer shelf life, you will be able to optimize your kitchen. At rush hour, you won’t need all those employees, since your dishes only need one finishing touch to be served. Furthermore, because they are portioned and stored, you will have a much better control of your stock.
Because Sous Vide works with precise temperatures and times, we can guarantee that the final point of your food is always the same. So for example, you will be able to control if the final result of your meat is cooked, medium or well done. Sous Vide allows you to homogenize all your dishes.
The advantages of Sous Vide go beyond the advantages for those who produce, but also for those who consume. As the food is vacuum packed, we avoid that it loses proteins, nutrients and liquids. In parallel to this, the cooking temperature of sous vide is much lower than the traditional cooking temperature, which ensures that the food is softer. It is important to remember that sous vide is known to make second-class meat look like first-class meat.
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.
