Advantages of the sous-vide technique in kitchens

The application of the sous-vide cooking concept enables an increase in the profitability of a kitchen of around 12% with the same amount of staff. The return on investment of the Henkelman vacuum machine is generally within a few months.

There are many advantages to this kitchen organisation:

• Limitation of the loss of weight of food (up to 20% material saved),

• Maintain of the organoleptic qualities and the original tenderness of the food,

• Intact conservation of all minerals and vitamins intrinsic in the food,

• Creation of nutritional menus without adding fat or salt,

• Cooking at low temperature or at the "right temperature",

• Better division of the work time in the kitchen.

Today, sous-vide cooking is developing rapidly in the gastronomy and commercial catering sector. It is simple to organise and becomes essential to the smooth running of modern kitchens.