The thermocirculator has become an essential tool in modern kitchens, bringing precision and unparalleled consistency to the preparation of dishes. In a commercial environment, where demand is high and the margin for error is low, maximizing the potential of this tool is crucial.
In this article we’ll look at our professional thermocirculators and best practices with this range in commercial kitchens.
Select the model designed to meet your demand and also your future growth expectations. We manufacture robust thermocirculators that will last the life of your company, so consider that a larger initial investment will be diluted over time.
Also make sure you place it in a location that has the electrical configuration to withstand the power of this equipment, as well as having a water system nearby to facilitate the supply and flow of water to the thermocirculator.
When working with food, it is important to periodically check the quality of the water in the equipment. Greasy water will damage the circulating pump. Periodically check the quality of the water and change it when you notice that it has a lot of residue.
Always opt for quality, heat-resistant bags. Make sure they are well sealed to prevent water getting in and ensure that the food is cooked properly.
If you use packaging that is not suitable for the process, or even if it is not resistant, you will lose your product and will have to change the water much more frequently.
The most commonly used packaging for sous vide is Nylon Poly and Nylon PP.
In commercial kitchens, you will probably be cooking several items at the same time. Organize food into groups according to temperature and cooking time. This will make it easier to manage and remove items in a timely manner. For guidance, see the table of times and temperatures here.
We also recommend that, if possible, you start cooking with products that are cooked at a lower temperature. This is because our TC Line of professional sous vide machines have ultra-efficient thermal insulation, so lowering the temperature would require a replacement of water. On the other hand, reaching higher temperatures is quite simple, as you just have to regulate the temperature of the equipment.
Although the sous vide technique allows for greater flexibility in terms of time, it is essential to monitor the process periodically. Check the water level to ensure that it is always above the level of the pump inlet.
It is also important to check that the water is circulating, because if it isn’t, it means that air is present in the pump, making it necessary to turn off the equipment and carry out the process of opening and closing the valve (to allow water to enter the pump).
Every kitchen has its own peculiarities. Even with our table, it’s important to take the time to test different times and temperatures for different foods, adjusting as necessary to get the best results for your needs.
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.
