Benefits of sous-vide cooking

Product quality: more tender and tasty product and with a better texture.

• Minimal loss of moisture and weight.
• Preservation of flavour and aroma.
• Flavours are enhanced and colours retained.
• Nutrients are preserved unlike traditional cooking.
• Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling.
• Little additional fat and salt are required during cooking.
• Consistent results.

Operational and economic benefits:

• Allows to prepare dishes in advance, making work organisation easier in peak periods.
• Minimizes waste by advance preparation of controlled portions.
• Low energy consumption compared with ovens and gas ranges.
• Non-use of gas reduces room temperature in kitchen, and fire risk.
• Several meals from starter to dessert can be regenerated simultaneously in the same bath.
• Reduction of clean-up time.
• Very simple use and consistent and uniform results.
• Production planning allows the restaurant to offer a wider variety of dishes.

SmartVide by Sammic:

• It can be fitted in seconds into a standard gastronorm container of different sizes.
• Easy to stock and transport.
• Stability/uniformity: ± 0.1°C.
• Minimum container depth: 150 mm / 200 mm (SmartVide XL).
• Bluetooth connectivity.
• HACCP-ready.
• Janby Track-ready.
• Recipe memory.
• Firmware update.
• Optional core probe.

More information at www.sous-vide.cooking