{"id":4687,"date":"2024-05-06T15:11:01","date_gmt":"2024-05-06T18:11:01","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4687"},"modified":"2024-09-26T09:42:06","modified_gmt":"2024-09-26T12:42:06","slug":"optimizing-your-kitchen-with-sous-vide","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/optimizing-your-kitchen-with-sous-vide\/","title":{"rendered":"Optimizing your kitchen with sous vide"},"content":{"rendered":"\n

In this article we’re going to talk about one of the main advantages that sous vide brings to those who use this technique, which is to optimize labor in the kitchen<\/strong>, thus reducing costs and improving organization. This is due to another benefit that sous vide offers: extending the shelf life of products.<\/p>\n\n\n\n

Calm down, it may seem a little confusing if you’re not used to sous vide yet, but we’ll explain it better below.<\/p>\n\n\n\n

Produce your dishes during off-peak hours<\/h2>\n\n\n\n

We know that a restaurant or a buffet, for example, end up having a concentration of labor to produce their products in a short space of time. They can’t produce too much earlier because they run the risk of the product spoiling or losing quality.<\/p>\n\n\n\n

So production time is directly related to customer service hours, which for a restaurant are around 4 hours a day (on average). During this time, the kitchen is crowded with several employees to ensure that the dishes come out on time.<\/p>\n\n\n\n

Now, imagine being able to produce your dishes outside of peak hours, where there are no customers and there is no downtime. Sous vide makes this possible<\/strong>.<\/p>\n\n\n\n

As the product is vacuum-packed, when you remove it from the thermocirculator (the equipment responsible for cooking in this process) and give it a thermal shock, the product’s shelf life in the refrigerator is extended<\/strong>, to an average of 20~40 days<\/strong>.<\/p>\n\n\n\n

Organize your production and stock<\/h2>\n\n\n\n

By being able to organize all your production beforehand, you can set up days and times to produce different pieces\/food, increasing organization and also having much better stock control.<\/p>\n\n\n\n

Just think, you can now set days to make chicken breasts, other seafood, red meat and so on. As it’s a technique based on time and temperature, you have very precise control of how your production is going.<\/p>\n\n\n\n

Sous vide, which was first created as a technique to achieve a superior end result, has also come to have a great advantage in improving the production process in kitchens all over the world.<\/p>\n\n\n\n

\"Discover<\/a><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\"Get<\/a><\/figure>\n","protected":false},"featured_media":4688,"parent":0,"menu_order":95,"template":"","class_list":["post-4687","blog","type-blog","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nOptimizing your kitchen with sous vide - Thermocirculators - Orved Brock<\/title>\n<meta name=\"description\" content=\"The sous vide will optimize your kitchen, reducing costs and improving the productivity of your business. 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