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.
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 flavours 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 recognised.
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.
Cook Tank Sizes:
CT-5 – 250kg
CT-10 – 400kg
CT-20 – 800kg
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