In the recent Arizton Report: Sous Vide Machine Market – Global Outlook and Forecast 2020-2025, compelling statistics about the growth of the sous vide machinery market made national news headlines.
As the Aritzon report indicates, growing demand and trends fueling the market growth for sous vide machinery include:
- Operational & Nutritional Benefits Provided by Sous Vide
- Improved Product Quality & Safety
- Direct-to-Consumer Marketing and Advertising of Sous Vide Products
DC Norris (our parent company) manufactured and shipped its first sous vide machine to the United States in 1986. 34 years of sous vide machinery innovation and global sous vide cooking experience back our industrial sous vide equipment today.
Sous vide, the technique of slow cooking foods at low temperatures under vacuum seal in a water bath, was initially adopted by chefs in high end restaurants. Since then, sous vide has become a popular cooking technique for industrial and commercial manufacturers alike as it affords food producers and manufacturers many benefits.
THE BENEFITS OF THE SOUS VIDE METHOD
HIGH LEVELS OF CONTROL OVER THE COOKING PROCESS & FINISHED PRODUCT QUALITY
The sous vide method of cooking practically eliminates human error and quality inconsistencies in the finished product.
REDUCED PRODUCT WASTE
Whether used as a commercial or industrial scale, the sous vide method of cooking maximizes yields. These yield improvements are recognized particularly among foods traditionally prepared through roasting or similar processes that historically yield losses as high as 40 percent.
BETTER NUTRITIONAL VALUE
Sous vide cooking dramatically reduces the need for preservatives and additives yet produces finished products that meet the same taste and texture profiles. Globally, and in North America in particular, the focus on high quality, nutritional prepared foods is at an all time high. Awareness of additives and preservatives is prevalent among end consumers who are actively seeking products that don’t contain, or contain less of them. Sous vide allows food producers to meet this growing customer demand.
MEATS & PROTEINS ARE NATURALLY TENDERIZED
The sous vide process naturally tenderizes meat and many proteins without the use of additional additives or spices..
SOUS VIDE CREATES DRAMATIC COST REDUCTIONS FOR LABOR & PROCESSING
Because the sous vide method of cooking utilizes a precisely controlled water bath, it can be largely unmonitored by human labor (for example, overnight). Additionally, the vacuum sealed package allows products to be cooked, chilled, stored, and rethermalized in the same package (for specific applications) allowing food producers to recognize substantial cost savings.
PRODUCE FOODS IN A CENTRALIZED LOCATION & TRANSPORT THEM LONG DISTANCES SAFELY
Across North America, freshness is king. Consumers are demanding product consistency, quality and freshness. Sous vide allows centrally prepared and cooked foods to be easily and safely transported great distances without compromising quality, safety or fresh taste.
CONTAMINATION & CROSS CONTAMINATION IS PREVENTED WITH A BIOLOGICAL BARRIER
The vacuum sealed packaging utilized in the sous vide method provides a biological barrier. This barrier prevents many opportunities for contamination during cooking, cooling, and distribution.
OPERATIONAL CONTROL OVER MATERIAL COSTS
The portion controlled packaging allows operations to precisely control, and often reduce, material costs.
SOUS VIDE NATURALLY INTENSIFIES FLAVOR LOWERING INGREDIENT COSTS
The technique naturally intensifies flavors without the use of additives or extra spices which allows for lower recipe ingredient costs.
Sous vide, without question, rose to today’s global popularity for its very specific benefits: it’s a reliable, consistent way for manufacturers to deliver food products of consistently high quality and high nutritional value. North American consumers demand convenient foods without compromising quality, nutrition, variety, or taste. Sous vide allows global food producers to answer that demand. And DC Norris is proud to manufacture the sous vide cook tanks that allow them to do so.
The team at DC Norris North America can turn around a quote quickly. If you’d like to explore the possibility of implementing a sous vide cooking system in your commercial or industrial food manufacturing business, request a sous vide proposal today.
COMING SOON FROM DC NORRIS: COMMERCIAL SOUS VIDE MACHINERY
DC Norris has officially completed development of a commercial scale, electric powered sous vide cooking system that also works with DC Norris cooling equipment. This development will allow smaller scale food manufacturers and restaurants to take efficient advantage of the sous vide method of cooking.
Orders are being taken now. Please contact us to discuss your specific sous vide cooking equipment needs.