Sous Vide

Industrial Sous Vide: The key to precision cooking at scale

Industrial sous vide is a cooking technique that involves cooking food under vacuum in airtight plastic pouches which are submerged in a Cook Tank/ Water Bath. Products are slow cooked in the cook tank which is held at a precisely controlled low temperature ensuring foods are cooked evenly and to perfection every time. DC Norris offers sous vide cook tanks with capacities up to 1,900 gallons, allowing large-scale commercial food businesses to use this cooking method efficiently.

Sous vide delivers perfect results every time

The sous vide method of cooking eliminates guesswork and allows commercial producers to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. With industrial sous vide, products can also be cooked in a sauce or marinade giving food manufacturers additional recipe choices. Slow cooking foods at a low temperature through the commercial sous vide process improves texture, intensifies the flavors and preserves the nutritional quality of the foods being prepared. Times and temperatures are rigidly controlled so producers can be sure that the results will be the same every time and easily replicable. Products can even be left to cook unattended overnight with guaranteed results.

Sous vide food preparation is used worldwide by professional chefs and is gaining popularity within the food processing industry as its advantages are being recognized.

DC Norris North America has customers using industrial sous vide around the globe; providing meals for schools in Russia, hospitals and care homes in Norway, and cooking goat, chicken, lamb, and camel in Dubai.

Contact DC Norris North America to learn more about installing a commercial sous vide system in your production facility.

Industrial Sous Vide Cooking for Commercial Food Production

The Cook Tank forms part of the DC Norris Cook-Chill system; designed to slow cook vacuum packaged meat, poultry, and prepared foods in a circulating hot water bath – industrial sous vide style. Slow cooking at lower temperatures in sealed plastic casings radically reduces meat shrinkage, while retaining more meat juices, and enhancing natural flavors and tenderness. sous vide processing is used in the food industry to extend the shelf life of food products.

Sous vide is French for “under vacuum” and this method of food preparation is gaining popularity as more chefs recognize the advantages of the process. Foods are vacuum-sealed in plastic pouches, then cooked using precisely controlled heating. Temperatures are lower and cooking times are longer. The result is a dish that retains all of the moisture, nutrients and flavors of the ingredients and is evenly cooked throughout.

DC Norris offer two types of Cook Tank; a standard model for cooking only and the CTTC which is a dual purpose machine. Through the day it is used in the Tumble Chiller mode for cooling pumpable foods such as soups and sauces. Filled casings are circulated in chilled water which reduces the temperature of cooked food to below 40 °F (4 °C) in under an hour. At night it can be programmed to Cook Tank mode which slow cooks vacuum packaged meats, poultry and prepared foods in a circulating hot water bath − sous vide style.