Sous vide was initially thought to be used in five-star, upscale eateries run by chefs like Heston Blumenthal and Gordon Ramsay. But as the technology upgraded and professional-grade equipment became more reasonably priced, home or commercial kitchens are also starting to use it. If you own a restaurant, you should also consider owning one for your business.
Here, you can quickly check out the six top advantages of Sous Vide Machine for Professionals in commercial restaurant settings.
1. Rapid Execution
Sous vide can be a lifesaver, particularly at a more prominent restaurant when you’re trying to fulfill numerous orders. This is because you can prepare vast amounts of foods at once, which can then be quickly chilled and frozen with no reduction in quality.
Thus, you can save both time and labor by simply reheating the ingredients and rapidly searing them to finish before serving.
2. Higher Yield
Even though the details can vary from restaurant to restaurant, employing sous vide might lead to higher yields for your business.
You’ll not only be able to increase profits for your ingredients because your customers will receive a higher-quality item, but you’ll also benefit from less component shrinkage. For example, professionals can create more premium products out of cheaper cuts of meat by spending very little on seasoning and payroll expenses.
3. Taste and Nutrition
It would be incredibly challenging to produce consistent results with traditional cooking techniques. But not when you use this advanced machine. In addition, you can create a lot more even texture since the components are cooked more thoroughly and for a more amount of time than they would be using traditional methods. Food won’t be overdone from the outside and raw from the inside with sous vide.
Further, the sous vide technique offers nutritional advantages by minimizing the loss of vitamins and minerals from cooking at high temperatures. In addition, your customers will have more confidence in your ability to provide nutrition-packed meals if you package all of the components in a sealed bag, which also helps to lock in the nutrients.
4. More Time to Do Other Tasks
Sous Vide Machine for Professionals allows them more time to focus on other chores since food cannot be burned or overcooked. As long as this tool is adjusted to the proper temperature, the food can be left to prepare without suffering any quality loss, freeing up your time to focus on other activities like staff training.
5. Ensure Longer Shelf Life
Additionally, sous vide cooking will help prolong the ingredients’ shelf life and minimize food wastage. Any prepared food that isn’t immediately served can be frozen in an ice bucket and stored in the refrigerator to be heated again and fit over the next few days with the same quality. Thus, reducing waste and lowering running costs.
6. Prevents Cross-Contamination
Sous vide cooking is considered a relatively safe method. Due to vacuum wrapping, the ingredients enable simultaneous cooking while lowering the risk of cross-contamination between them.
Final Thoughts
Using sous vide tools in your commercial kitchen has a lot of advantages and can help the restaurant business succeed. Those pricey chunks of meat will always turn out perfectly. Thanks to sous vide cooking, which eliminates the need to watch over the meals during preparation. The water never boils or cools because of the immersion circulator’s design; it always stays at the chosen temperature. This cooking method enables you to properly cook meals early and then complete them in a hot pan before plating in a hectic professional kitchen. Further, it gives you more time to work on other things.
