Sous Vide for Restaurants: Automation Solves Many Problems

Sous Vide for Restaurants: Automation Solves Many Problems

Is automating sous vide for restaurants the answer to their most pressing challenges? From supply chain disruptions to labor shortages to inflation – restaurants of all shapes and sizes are facing a seemingly endless string of remarkable obstacles. For the brave and unbreakable, these remarkable challenges are inspiring unmatched innovation and a new focus on agility, adaptation, and process optimization. 

What Does Automated Sous Vide Cooking Look Like for Restaurants?

Sous vide first emerged in the restaurant industry more than 50 years ago and was initially relegated to high-end restaurants. In recent years, sous vide cooking has become a staple in the kitchens of high-end restaurants, fast-casual chains, and even coffee shops. In the restaurant kitchen space, manpower, and time are at a premium making the efficient production of culinary perfection king. 

Before DC Norris North America launched the CT-1 sous vide cooker to the commercial market, the only available sous vide cooking systems for restaurants were countertop models that lacked true automation. Today, thanks to equipment like the CT-1, chefs and restaurants can truly leverage full automation with sous vide cooking. When it comes to sous vide, temperature is perhaps the most critical component. The CT-1 features dual temperature probes that measure and control the temperature of the water bath and the internal core product temperature of the vacuum-sealed food. The dual temperature probes of the CT-1 ensure perfect doneness and critical food safety.

The CT-1 is a stand-alone, counter-depth unit that is controlled through a touch screen HMI and connects to the DC Norris Virtual Chart Recorder software package to record and track all batch data. Because of its full automation capabilities, the CT-1 can be left unattended, even overnight, to cook foods to tender perfection. 

What Challenges Does Sous Vide Solve for Restaurants?

The sous vide method of cooking helps restaurants ensure consistent product quality, lower ingredient costs, streamline operations and reduce waste. The automation capabilities of equipment like the CT-1 help restaurants further streamline labor, and inventory control (as foods cooked sous vide can be stored safely for extended periods in the same package in proper cold storage) by eliminating overproduction, waste, and cleanup times/equipment. 

Sous vide cooking can’t be overlooked for the cuisine it produces. The sous vide cooking method produces intensified flavors, increased tenderness, and repeatable quality. 

What Do Restaurants Need to Start Using Sous Vide?

From beef to eggs, restaurants around the globe are using sous vide to cook high-quality cuisine and there is almost no kitchen that can’t benefit from the cooking technique with the right equipment. At its most basic, sous vide cooking requires three things:

  1. Vacuum sealing
  2. Thermal circulators
  3. Searing and browning techniques

Choosing your vacuum seal solution is dependent upon the batch sizes you’ll be cooking and the tenderness of the product that will be vacuum-sealed in the plastic pouch. There are handheld options for those who are just wanting to test the sous vide method out and larger-scale commercial sealing options available. 

The thermal circulators are critical to the success of incorporating sous vide into your commercial kitchen as they are responsible for controlling the temperature of the water bath and keeping it even. There are many available ranging from a circulator that can be simply attached to a polycarbonate water bath, integrated countertop models for small-batch cooking, and the CT-1, a 50-gallon stainless steel cook tank that is NSF Certified capable of producing up to 120lbs per batch but with no minimum batch requirement. The CT-1 has a fully integrated thermal circulation system that is controlled through the intuitive touch screen.

Searing or browning your finished product before plating is also dependent on the batch size at the time of service and the type of food being cooked and served. Many options exist and we are happy to help you explore the right one for your restaurant.

What Sous Vide Equipment Does DC Norris Offer Restaurants?

DC Norris North America is proud to manufacture the Model CT-1 sous vide cook tank for restaurants and commercial kitchens. In addition to the CT-1, DC Norris offers Virtual Chart Recorder software for batch data recording and can assist all of its clients in sourcing proper sous vide vacuum bags for their production needs, vacuum sealing equipment, and chillers that meet their batch and floor space requirements. 

How To Get a Quote and 10% Cash-Back on the CT-1

Currently, our production schedule for the CT-1 is running around 14 weeks to delivery. To get a quote for your needs and to secure the 10% Cash-Back rebate (only available in North America) simply complete this form below and look for a prompt reply from one of our sous vide experts.

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