{"id":4749,"date":"2024-05-07T08:33:41","date_gmt":"2024-05-07T11:33:41","guid":{"rendered":"https:\/\/orvedbrock.com.br\/en\/?post_type=novidades&p=4749"},"modified":"2024-09-26T09:37:45","modified_gmt":"2024-09-26T12:37:45","slug":"sous-vide-solution-hard-times","status":"publish","type":"blog","link":"https:\/\/orvedbrock.com.br\/en\/blog\/sous-vide-solution-hard-times\/","title":{"rendered":"Sous Vide: A solution for hard times"},"content":{"rendered":"\n

In the midst of a crisis, all sectors end up being affected, directly or indirectly. With what we are going through now, it would be no different, and the sectors that are in the front line suffering the main consequences are the restaurants, bars, hotels and inns. For this reason, sous vide can become a great way to minimize losses and aim for future economic returns.<\/p>\n\n\n\n

\"Empty<\/figure>\n\n\n\n

How would this be possible?<\/h2>\n\n\n\n

We have already commented on the main advantages<\/a> of sous vide here, but in this article we will direct them to the current scenario we are living.<\/p>\n\n\n\n

We have to understand first what are the main challenges that these sectors are facing now:<\/p>\n\n\n\n

1 – Food wastage in stock<\/h3>\n\n\n\n

With the restaurants closed, many of the products that were in stock can go bad, causing a high loss. With sous vide, it would be possible to have them ready and then store them, either in the fridge (where the shelf life would be between 15-40 days) or in the freezer (where the shelf life would be over 1 year and the quality would not be lost.<\/p>\n\n\n\n

See how much money you are losing just on the food that is going out, put it in the tip of your pen and see how all this could be minimized significantly or even eliminated.<\/p>\n\n\n\n

2 – High labor force<\/h3>\n\n\n\n

A restaurant that doesn’t use Sous Vide has to count on several employees, and at this time even with the decree of restaurants having to stay closed, it is necessary the obligation to its employees, which is not cheap at all.<\/p>\n\n\n\n

In Brazil for example, we know that due to taxes an employee costs on average twice his salary, thus having, unfortunately, a very high cost. With this sector not making any or very little money (in the case of delivery, the apps have high taxes and end up eating a good part of the profit), these costs often become unsustainable, leading to many owners having to close their doors.<\/p>\n\n\n\n

With Sous Vide, the cost of labor is greatly reduced, because now all the dishes can be pre-prepared at idle times, such as early in the morning or in the afternoon. It would only be necessary to finish them when the customer orders. We are talking about a great optimization in your kitchen.<\/p>\n\n\n\n

\"Vacuum-packed<\/figure>\n\n\n\n

Learn more about Sous Vide<\/h2>\n\n\n\n

We have prepared a complete guide about this technique. You can see it here<\/a>.<\/p>\n\n\n\n

Be sure to check out our thermocirculators<\/h2>\n\n\n\n

Now that we have explained how sous vide can literally save you in this crisis, be sure to know our vacuum sealers and also our thermocirculators. We have a patented system that ensures homogeneous results throughout the vat, and also an ultra efficient thermal insulation system. It is energy saving!<\/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

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