Sous Vide allows kitchens to maximise advance preparation. Provided the food is chilled quickly after the cooking process has finished, it can be safely stored until needed.
It also reduces wastage, making sous vide a highly cost effective cooking method.
Sous vide gives kitchens substantial operational benefits:
- Minimise wastage by advance preparation of controlled portions
- Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases resulting in greater yield
- Cheaper cuts of meat can be used as the sous vide technique dramatically improves tenderness
- Extra demand can be drawn from cold store or less used in quieter periods
- Low energy consumption compared with ovens and gas ranges
- Non-use of gas reduces ambient temperature in kitchen, and fire risk
- Several meals from starter to dessert can be regenerated simultaneously in the same bath reducing clean up time
- With minimal training, unskilled staff can use Clifton Water Baths, this simplifies service and is especially useful for room service during the night
- Work planning, preparation and cooking outside of service times is improved, e.g. planning ahead for banquet preparation
- As garnishing plates/mis en place work can take place whilst service items are poaching, valuable time is save
- A centralised production kitchen can supply satellite outlets resulting in control over product consistency and presentation at each site
- Many food items can be cooked overnight and be ready for further processing the next working day, which results in time saving
- With indirect cooking: Shelf life is extended, Simplifies and facilitates service, Improves work planning, perpetration and cooking outside of service times, Banquet preparation.
- A calmer working environment leads to higher staff retention.
- More trust can be placed in the less skilled chefs.