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.

Benefits of Sous Vide/Cook-Chill Process:

  • Preserves foods integrity
  • Complete control over product
  • Decreases production time
  • Better inventory control
  • Extends shelf life
  • Eliminates over production
  • Reduces bacteria growth