Commercial Scale Sous Vide Equipment for Dormitories and Dining Halls
Depending on the size of the school and its student body, there will be many food options available on campus. From larger schools with several dining halls to smaller or primary schools with a limited menu or cafe-style grab-and-go options, there will be available food no matter what the educational setting is.
Today, many students and parents evaluate the availability and quality of on-campus foods alongside the educational merits of the school. In addition to looking for nutritious and fresh options, there are specific dietary restrictions and allergens to consider in the cafeteria options on an educational campus. All schools, public and private, must find the happy balance between wants and needs and budgetary constraints. To do this successfully, many foodservice departments at educational institutions are looking at commercial-scale sous vide equipment to prepare their meals for service in dormitories and dining halls.
Transition Your Cafeteria with a Commercial Sous Vide Machine
With the demand for high-quality food and equipment advancements, dining halls and cafeterias quickly realize the many benefits of sous vide cooking when they upgrade to our fully automated commercial sous vide machine, Model CT-1. Tasked with producing mass amounts of a variety of healthy foods options, educational food service teams can do this while keeping costs at or below budget with sous vide.
What is Sous Vide?
Commercial sous vide machines offer food producers unprecedented control over finished product quality. The sous vide cooking technique slow-cooks food in individually vacuum-sealed plastic pouches submerged in a precisely controlled water bath. The food product is consistently cooked at a stable temperature, and when the cooking process is completed, it can be easily stored, frozen, or transported for use in multiple locations. Perfect for bulk producing food for schools, products cooked using the sous vide process retain their texture, taste and increase their shelf life. Additional benefits of the sous vide process include:
- Labor savings, since the product can be cooked unattended overnight
- Can meet tight floor space requirements of commercial kitchens
- Consistent cooking results
- Improved product nutrition, texture, and taste
- Increased product safety and protocols
- Easy to store then transport to different locations for service
Learn More about our Sous Vide Cook Tanks
Our fully-automated sous vide cook tank, model CT-1, was specifically designed for educational institutions and other commercial kitchens that need reliable sous vide cooking in a smaller footprint. Built to cook bulk products that increase yields and overall efficiency, the sous vide cooking method is perfect for dormitories and dining halls. At DC Norris, we’ve spent the last 50 years meeting the evolving needs of food producers by continually developing food processing machinery that leads the globe in innovation. Like the CT-1 and our other cook-chill products like Jet Cook™ or our belt tumble chiller, we have top-of-the-line products that can help you improve operational efficiency, safety, and product quality. Contact us today to learn more about our products.
