How does it work?
Sous-vide cooking consists of cooking a vacuum-packed product. The food is prepared and vacuum-packed. Then the product is cooked in a water bath until the desired temperature is reached. Meat that requires a crust must be fried or baked either before or after the sous-vide cooking.

Benefits
Even though the sous-vide cooking method was developed in a lab there is nothing artificial about food cooked in a sous-vide. Vacuum prepared products have longer shelf life and the cooking bags retain aroma and overall quality of the food offering a full taste experience. In addition sous-vide cooking ensures maximum tenderness in all meat cuts.

• Timesaving
• Flexible
• Minimizes staff requirements
• Easy workflow
• More hygienic

Benefits in the kitchen
In commercial kitchens the sous-vide is essential in achieving unique operational profits. Thanks to the sous-vide cooking method allowing for bulk production, it is a staff reducing production method. The products’ prolonged shelf life provides an opportunity to separate in time the preparation and serving, offering great flexibility in production planning. Thanks to the airtight packaging no contamination will occur when handling the products.

JOM sous-vide systems feature a crane minimizing heavy lifting

With sous-vide the taste is the winner:

•    Ensures tender meat
•    Retains the aroma and overall quality of the food
•    Preserves food longer
•    Minimizes shrinkage

Weights, dimensions and product codes vary between JOM Sous Vide machines. Download the brochure above for the full range of specifications.

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