Article
Step Inside a Sous Vide Kitchen
September 29, 2021
Sous vide is a hot trend in food service. It allows commercial kitchens to have 50% less staff, 70% reduction in cooking times and 0% waste. An assembly methodology to cooking using a sous vide approach has other benefits, too. See the benefits and how the kitchen differs from a traditional commercial kitchen.
Sous vide cooking does not require:
- A meat slicer
- Ventilation that typically runs over a grill and through the roof
- A grill with a grease trap
- Food prep areas—food is already prepared
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A commercial sous vide kitchen includes:
- Sous vide bags
- Sous vide precision cooking technology
- Quality, natural ingredients flash frozen to preserve nutrients, flavor and texture
- An entire menu of items, including meals, sandwiches, salads and garnishes
- Hot proteins and cold proteins, cooked to order
- Fresh, precut and prewashed vegetables and side items
- Meat items are pre-cooked and vacuumed sealed
Vacuum-sealed sauces Sous vide cooking does not require:
- A meat slicer
- Ventilation that typically runs over a grill and through the roof
- A grill with a grease trap
- Food prep areas—food is already prepared
A sous vide kitchen by the numbers:
- 70% reduction in cooking times
- 50% lower build-out costs for kitchen
- 47% fewer SKUs
- 25% less total purchase spend
- 22% less total operating expenses
- 20% to 50% less staff
- 0% waste
Talk to us today about Provista’s full range of products and services for sous vide. Connect with your Provista Sales Executive at 888-538-4662.