With an ongoing public-health crisis, restaurant owners face unprecedented challenges. Many have pivoted their operations and business models to stay afloat in the new takeout economy. To help meet the adjustments of this new normal, owners have begun to equip their restaurants with unique tools, like commercial sous vide systems, to help meet the market’s new demands while lowering overhead and keeping their employees safe.
How a Commercial Sous Vide System Can Work For Your Food Business
With the current transition away from single-serve meals Sous Vide allows restaurants and food businesses to safely cook proteins in mass and then store them for an extended period in cold storage. The commercial sous vide method cooks food under a vacuum in airtight plastic pouches. These vacuum-sealed pouches are then submerged in a cook tank/water bath and slow-cooked until complete. This process produces foods that are precisely controlled and cooked to perfection every time. A commercial sous vide system can be used to cook meat products individually, or meats can be cooked whole with marinades or sauces, providing additional recipe options.
A fully-automated commercial sous vide cook tank, like the CT-1, can help restaurants and food businesses adapt to the takeout economy by providing safe, healthy, and consistently cooked food. The benefits of using commercial sous vide include:
- Overall reduction in labor and ingredient expenses
- Increased product shelf life
- Easy and safe transportation of cooked foods
- Product consistency, quality, and freshness
- Reduced contamination
Reduce Costs With Commercial Sous Vide
Using a commercial sous vide system can help reduce costs for both labor and product. A fully-automated sous vide system can safely run unmonitored, even overnight, which reduces labor costs and helps food businesses struggling to combat the current labor shortage. Sous vide also produces perfectly cooked, tender meats using fewer ingredients and average cuts. This reduces the cost of inventory while providing customers with high-quality meals.
Increase Product Shelf Life
Vacuum sealed foods have a safe extended shelf-life. Vacuum sealing makes food flavorful and nutritious, stabilizes inventory, and reduces food waste.
Safely Transport Food
For large-scale restaurant and food businesses, consistency is key. Using a commercial sous vide system to cook products and deliver consistent, reliable results is both safe and effective. Commercial sous vide creates the ability to prepare and cook countless portions to perfection before refrigerating, freezing, and delivering or serving.
Product Consistency
In the takeout economy, people are looking for quick, safe food from their favorite restaurants and food businesses. Providing your guests with consistency and safety will have them spreading the word and coming back for more.
Reduce Contamination
Using an automated sous vide cook tank reduces the number of contact humans have with the food at every point (preparing, cooking, and serving). A traditional cooking process involves food preparation, cooking, and then plating. Cooking using the sous vide method eliminates direct human and utensil contact during the cooking and cooling process. This reduces the possibility of cross-contamination and cooking errors. With safety and health concerns a high priority for many restaurant owners and food businesses – the sous vide method provides an additional layer of safety.
Learn More About Our 50 Gallon Sous Vide Cook Tank
Officially launched in North America in October 2020, our 50 Gallon, stainless steel, fully-automated sous vide cook tank (Model CT-1) was designed for QSR’s and restaurant chains, catering organizations, hospitals, education institutions and other commercial kitchens that need reliable sous vide cooking in a smaller footprint. Visit our commercial sous vide equipment page to learn more or view our official media release from the October 2020 launch of the CT-1.
