Sous Vide – “The rising workhorse in the commercial kitchen”

As restaurants re-open, frozen vacuum-sealed ingredients are essential in controlling waste.  Sous vide is the most precise way to re-thermalize and maintain consistency, with greater efficiencies and lower operating costs.

As the new normal defines the way restaurants operate, sous vide will play a greater role in maintaining profitably.


Increased Shelf Life

Whether ingredients are frozen or fresh, vacuum-sealed packages will increase shelf life 5X longer than conventional storage methods.

Less Shrinkage

Smaller pre-packaged proteins, cooked with precision and minimal shrinkage, producing the perfect plate presentation.

Reduces Cross-Contamination

Some people have concerns about the safety of sous vide cooking, but it is, in fact, a very safe way of cooking. Vacuum-sealed ingredients offer the safest method to reduce cross-contamination, and allows them to be cooked at the same time.

Greater Consistency

Sous vide cooking allows you to hold fully cooked ingredients without overcooking, ready for finishing.

Here is what you will need to get cooking with Sous Vide

Tracy WuSous Vide – “The rising workhorse in the commercial kitchen”