Sous Vide technology

Sous Vide is a method of cooking food in a vacuum at low temperatures for an extended period of time.

Using sous vide technology, the prepared raw (with spices or lightly fried) product is packaged in plastic bags and vacuum-sealed. These bags are then placed in a bath of relatively low temperature water (47-95°C) for a long time. After which they are sharply cooled using blast cooling or in an ice bath.

One of the main secrets of sous vide is the absence of an air gap between the product and the packaging. The vacuum allows you to achieve an effect in which the temperature of the water and the contents of the plastic packaging are equalized, so that the product is evenly cooked inside and out. There are many recipes based on sous vide technology, and this is not at all surprising: even inexpensive rough meat becomes soft and tender with this method of processing.

Main advantages of the technology

The main advantages of the technology from the point of view of culinary art are excellent taste, texture and preservation of nutrients.

There are also a number of technological advantages:

• Reduced weight loss due to heat treatment.
• Quality standards control.
• Increasing the shelf life of products.
• Portion standardization.
• Increasing the speed of delivery of dishes by 2 times.
• Saving working space.
• Saving spices.
• Possibility of production planning without write-offs and stop lists.

Sous Vide cooking process

1. Preparation of fresh food.
2. Portioning.
3. Marinating or partially frying.
4. Product vacuum and cooling.
5. Immerse the thermostat in a bath of water and set the temperature and time.
6. Place vacuum-packed food in a water bath when the set temperature is reached.
7. Cooking according to time and temperature from the table.
8. Abrupt completion of the cooking process by cooling (at least 1 hour).
9. Storing the workpiece in a refrigerator or freezer.
10. Heating the workpiece in a vacuum bag, frying, serving.

Features of the cooking temperature

Temperature fluctuations of 1°C can “trigger” chemical reactions inside the product, thereby affecting the taste of the dish. However, it is not so difficult to navigate: there are special summary tables of cooking temperatures for various products.

Using the sous vide technology, it is especially convenient to cook meat steaks of any degree of “roasting”, which is regulated by temperature. For example, the ideal “medium-rare” steak will be obtained at 56-59°C. To give it the appropriate appearance, it can be additionally fried to create a crust.

ProHotel SVC150

At Complex-Bar, Sous Vide devices are presented in the Qker and ProHotel* range. They are compact, easy to use and allow you to accurately control the cooking temperature.

	ProHotel SVC150 Dimensions: 90*115*356 mm. Power 1100 W. Touchscreen. Adjustable timer. Adjustable temperature system. Rapid achievement of the set temperature with an accuracy of 0.1°C. Water circulation system. Detachable power cord. Stainless steel housing. Maximum volume 22 liters.
	Qker15 Dimensions: 150*240*380 mm. Power 2050 W. Adjustable temperature system (0-95 o C). Rapid achievement of the set temperature with an accuracy of 0.1°C. Time range 0-72 h/min. Automatic start 0-24 hours. Emergency switch and rheostat regulator. Stainless steel housing. Maximum volume 50 liters.

*The Qker and ProHotel brands are exclusively represented at Complex Bar in Russia, Belarus, Kazakhstan, Kyrgyzstan and Armenia.