Sous Vide x Cook and Chill

Two cooking methods widely used in kitchens due to the advantages they offer restaurants and kitchens in general are Sous Vide (vacuum cooking) and Cook and Chill. In this article, we will discuss these techniques, their benefits, and differences so that you can choose the one that best suits your business.

Introduction

Sous Vide: this technique consists of vacuum packing fresh products and then cooking them in a device with perfectly controlled water temperature, called a thermocirculator (check out our TC Professional Line for Sous Vide). It delivers precise cooking, a softer texture, and greater retention of liquid and nutrients. It can be consumed immediately or undergo thermal shock for storage. Later, the dishes simply need to be regenerated for use.

Cook and Chill: with a combi oven, dishes are cooked outside of peak hours and then taken to the refrigerator (shelf life of 5 days) or to an ultra-freezer (Chill). The dishes can be consumed later by simply regenerating them.

Essential Equipment

Sous Vide: Vacuum sealers (vacuum sealing process); Thermocirculator (cooking); Ice water bath or blast-freezer (shock cooling and storage)

Cook and Chill: Combination oven (cooking); Blast-freezer (thermal shock and storage)

Advantages

The techniques share several benefits. We will first address these common advantages and then the advantages between the techniques.

Common benefits

1. They optimize production by allowing dishes to be prepared outside of peak hours
2. Extended shelf life ensures greater savings by preventing food waste
3. They ensure agility in the kitchen, as dishes only need to be regenerated for consumption
4. Greater operational and labor efficiency
5. Greater food safety through thermal shock (pasteurization)

Benefits of Sous Vide over Cook and Chill

1. Greater precision in the final result of the food
2. Due to its precision, greater standardization of the final result
3. Controlled temperature and times offer a superior result
4. The use of vacuum as the basis of the process offers greater hygiene and even longer shelf life

Benefits of Cook and Chill over Sous Vide

1. Simpler implementation
2. The combi oven can be used for a greater number of purposes
3. Faster cooking time

Investment costs

Both procedures will offer several benefits for your kitchen. However, as with any investment, it is necessary to consider the costs involved in the process.

The costs for implementing Sous Vide and Cook and Chill can be very similar.

Which technique to choose

If your goal is to achieve precise results, with standardized, high-quality dishes, sous vide is the ideal choice.

If, on the other hand, versatility and practicality in kitchen operations are more important, combination ovens with the cook and chill system will better meet your needs.

Now, if you have the space to invest in both technologies – thermocirculators for sous vide and combination ovens for cook and chill – you will have the best of both worlds: maximum precision in high value-added items with sous vide and greater agility and flexibility with cook and chill.

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.