Food waste is a critical issue that affects not only the profitability of a restaurant but also the sustainability of our planet.
The introduction of thermocirculators in professional kitchens, however, has brought an innovative solution to this problem. Let’s explore how this technology is helping to reduce waste.
The sous vide cooking method, which utilizes thermocirculators, is known for its precision and tight temperature control. This precision translates into uniformity, which means less food is harmed by overcooking or other errors that can occur in traditional cooking.
Each cut of meat, for example, can be cooked to exactly the desired point, minimizing the chance of having to be discarded.
Through sous vide cooking, food is cooked evenly and gently. This method prevents excessive moisture loss and consequently reduced food volume, something common in traditional cooking methods.
As a result, you get a larger quantity of the final product from the same amount of raw ingredients, reducing food waste.
Using thermocirculators allows chefs to make use of ingredients that might otherwise be discarded.
Less appealing vegetables or less prime cuts of meat that might not be used in other cooking methods can be transformed into exquisite dishes through sous vide, avoiding waste. This also helps boost profits by making better use of inputs.
Sous vide cooking with thermocirculators allows for excellent advance preparation. Food can be pre-cooked and kept at a safe temperature until serving time, without loss of quality.
This means less food waste due to overproduction and the ability to respond quickly to customer requests without compromising quality.
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.
