Sous Vide

The key to precision cooking

Sous Vide is a cooking technique which 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.

Perfect results every time

The Sous Vide method of cooking eliminates guesswork and allows you to cook foods with incomparable taste and texture; perfectly cooked steak, tender chicken breasts and ribs with the meat falling off the bone. Products can also be cooked in a sauce or marinade giving food producers additional recipe choices. Slow cooking foods at a low temperature improves texture, intensifies the flavors and preserves the nutritional quality. Times and temperatures are rigidly controlled so you 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.

DCN customers are using Sous Vide in the UK and around the globe; providing meals for schools in Russia, hospitals and care homes in Norway, and cooking goat, chicken, lamb and camel in Dubai.

Sous Vide Cooking

The Cook Tank forms part of the DCN Cook-Chill system; designed to slow cook vacuum packaged meat, poultry and prepared foods in a circulating hot water bath – 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 flavours of the ingredients and is evenly cooked throughout.

DCN 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.