Catering Insight – February 2018

CATERING INSIGHT IS PROFILING ALL SOUS VIDE-RELATED EQUIPMENT CURRENTLY

ON THE MARKET, TO GIVE DISTRIBUTORS A CLEAR IDEA OF WHAT THEY SHOULD BE

SPECIFYING IF THEIR CLIENTS REQUEST THIS STYLE OF COOKING IN THEIR KITCHENS.

FULL VIDE

T

he sous vide technique of

cooking food in a vacuum

sealed water bath is

still going strong in the

foodservice industry.

 ere are various bits of kit required

to properly create the even cooking

and moisture retention bene ts the

method can bring though, including

the water bath itself, vacuum packers

to seal the airtight plastic pouches

containing the food, immersion

circulators to ensure uniform water

temperature and thermometers to

measure that temperature.

According to John Lloyd, sales

manager at Sammic: “Temperature-

controlled sous vide cooking has

become an indispensable technique

for any kitchen that follows the latest

trends. More than a fashion, it is a

cooking technique that gains respect

for both its advantages related to

product quality and the economic and

organisational bene ts that it brings to

the commercial kitchen.”

He underlined: “Vacuum sealers are

ideal to pack products before sous vide

cooking. In addition, they can be used

to pack food with other purposes like

marinating or food preservation.”

While FEM commercial director

Mark Hogan commented: “Cooking

sous vide helps retain the  avour,

aroma and nutritional value of food

while reducing shrinkage and helping

to guarantee consistent results. A water

bath and vacuum packer are required –

or a combined water bath and vacuum

packer, like the Sirman Easysoft.”

At Uropa Distribution, Bu alo brand

manager Paul Siouville believes: “Sous

vide style cooking is certainly on the

rise with chefs appreciating the precise

temperature control, ease of use and

fantastic results that can be achieved.

As sous vide involves cooking at a

lower temperature for a longer time,

less electricity is used than with other

conventional cooking methods, making

sous vide units extremely cost e ective.”

Electronic Temperature Instruments’

(ETI) sales manager Tim Strutt

emphasised: “Sous vide cooks food

that has been sealed in airtight plastic

bags in a water bath for a long time

at a lower than normal temperature,

typically between 60 to 140°C. Testing

the core temperature is important in

sous vide cooking therefore an accurate

thermometer is a must.”

Elswhere, Grant Creative Cuisine

sales manager Lloyd Vivier said: “ e

cooking process can also be very

forgiving when using sous vide as

once the ingredients reach the desired

cooking temperature, they will never go

above or below this temperature.  is

means ingredients never burn and can

be used again.

“All these factors make sous vide

cooking a very easy, consistent, time

saving, cost e ective and all together

delicious way of preparing meals for

the customer.”

 erefore, Catering Insight is giving

distributors a full picture of all the

di erent appliances they will need to

look out for if their customers want to

cook sous vide.  e following pages

detail a range of models available.

BUFFALO 12.5LITRE SOUS VIDE MACHINE (DM869)

The Buffalo 12.5litre Sous Vide Machine is a popular model in the

Buffalo range as it is claimed to combine both quality and practicality

with value for money. Said to be compact and easy to use, the

machine features a stainless steel body and lid for durability and

easy cleaning; and a large LCD display screen with a control panel.

As the water is also circulated, it should improve the temperature

consistency throughout the tank.

The unit is suitable for sites which need precise, high performance,

hardwearing commercial kitchen equipment.

Dimensions: 415mm (w); 265mm (d); 280mm (h)

List price: £349.99 + VAT

Contact: Uropa Distribution, 0845 260 1411,www.uropa-distribution.co.uk

Water baths

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SOUS VIDE / APPLIANCES

C AT E R I N G INSIGHT / FEBRUARY 2018 / http://www.cateringinsight.com