Sous vide cooking for commercial kitchens
Precise temperature control, extended shelf life, and consistent quality—designed for industrial production environments in stainless steel.
Vacuum cooking—optimal quality on a large scale
Sous vide cooking is essential in any commercial kitchen. With our industrial solutions, you can precisely control the cooking of large quantities of food at once. The systems are designed to preserve the quality and flavor of the food while ensuring maximum efficiency.
This method preserves the product’s natural flavor and nutrients while also significantly extending its shelf life. This is crucial for commercial kitchens and industrial production facilities, where large quantities of food must be prepared and stored safely.
- Stainless steel
- Touchscreen control
- Delivered with a crane
- Tailored to your needs
That’s why commercial kitchens choose sous vide
The sous vide method offers a number of advantages that make it an indispensable part of modern food production.
- Food becomes more tender
- More juice and energy
- Improved scent
- Longer shelf life
- Shrinks less
- Saves time in the workflow
- More flexibility
- Requires fewer staff
- Makes the work easier
- More hygienic
The system is customized to your needs
Our sous vide systems can be customized to meet your specific needs. Whether for commercial kitchens, commercial, or industrial applications, we design a solution that fits your production process perfectly. The rugged stainless steel units are built to withstand even the most demanding environments, and the intuitive touchscreen display makes operation simple.
The result is reduced staffing requirements, extended shelf life, and consistently high quality in every single dish.
Choose the right size
Two models—ranging from a compact 54 kg to a full industrial capacity of 500 kg.
The origins of sous vide
In the mid-1960s, American and French engineers began developing the sous vide method to extend the shelf life of cooked foods. In 1974, French chef Georges Pralus discovered that foie gras retained its fat and texture when cooked under vacuum. Throughout the 1970s, the method was further refined, and key parameters such as cooking time and temperatures were established.
Let’s find the right system for your production
Contact us for a no-obligation chat about how sous vide can optimize your commercial kitchen.