Clifton Food Range® Water Baths Help Maximise Profits During Credit Crunch

As sous–vide and slow cooking continually grow in popularity Nickel–Electro, the UK based designers and manufacturers of Clifton Food Range® water baths, have – perhaps not surprisingly – seen a surge in demand for their equipment.

And it seems the unparalleled specific temperature control that makes them perfect for sous vide cooking is not the only reason more and more chefs are interested in the Clifton Food Range®

Another important benefit of using Clifton Food Range® water baths is their cost effectiveness. Not only do they minimise wastage by enabling kitchens to use tightly controlled portions prepared in advance, they also minimise shrinkage of contents during the cooking process from a typical 30% to less than 5% in the majority of cases.

The enhanced taste and texture that result from the sous vide method also allows secondary cuts of meat to be used, as slow cooking in a water bath dramatically improves tenderness. Add to this the fact that Clifton Food Range® water baths have low energy consumption when compared with ovens and gas ranges, and it’s easy to see that they are an important piece of kitchen equipment when it comes to combining a consistent high standard of food with enhanced profit margins.

Melvin Dickson, Managing Director of Nickel–Electro says: “We already knew how much chefs love the results of sous vide cooking in Clifton Food Range® water baths. Of course we were delighted to know that they are also good for maintaining good profit margins while keeping the all important customers happy during these difficult economic times.”