The term sous vide, or under vacuum, refers to a cooking method popularized in France in the 1970’s. By combining vacuum sealed foods and utilizing closely controlled low temperatures, products are able to be cooked for extended periods of time. Foods cooked in the Sous Vide method feature enhanced moisture retention, inherent texture, as well as a natural flavor, aroma, and appearance. Employing low temperatures throughout the cooking process ensures that foods will not overcook or dry out. Additionally, the Sous Vide method of food preparation allows for the infusion of herbs and other flavors throughout the cooking process.

The Sous Vide cooking technique is a process of slow cooking foods such as meats and vegetables over extended periods of time. In the traditional method of Sous Vide, products are vacuum sealed in plastic bags and cooked in a hot water bath. The water temperature is the same as the temperature the product will be served at. Depending on the product being prepared, foods can be held in the water bath anywhere from 3 hours to 3 days. Foods prepared in this technique feature a unique flavor and texture not seen in traditional cooking methods. As foods are cooked in the water, no searing or browning occurs. This leaves the appearance and texture in a more natural state, as opposed to pan frying or other cooking methods.

With Fluid Shelf Technology, Thermodyne Commercial Food Warmers have the capability to improve on the Sous Vide method of slow cooking. Fluid Shelf Technology is a patented method of low temperature heat transfer. Thermodyne’s Countertop and Commercial Food Warmers not only maintain exact temperatures but they are specifically designed to preserve foods natural moisture and flavor without over cooking or drying out. Our units are designed to slow cook products safely and efficiently at low temperatures without the use of air. Internal cabinet temperatures remain consistent and safe, enabling food products to be held for extended periods of time without temperature fluctuations.

When cooking in the traditional technique of Sous Vide, there are several limitations alleviated by Thermodyne Commercial Food Warmers. The conventional Sous Vide procedure requires foods to be submerged in smaller, circulating water baths. Thermodyne’s Fluid Shelf Technology ensures temperatures are maintained and consistent to 1 degree. By not using the traditional water baths and transferring heat directly from the internal shelves to the food, this allows products in vacuum sealed bags to be placed within the same unit at various stages of the cooking process. Additionally, the 100% usable space of each shelf allows for larger quantities of food product. Traditional methods of Sous Vide would require several individual water baths, taking up valuable counter space. Furthermore, by eliminating the need for the individual water baths, employees are not exposed to potentially dangerous near boiling water.

Advantages of Thermodyne Commercial Food Warmers in the Sous Vide Cooking Method

• Allows Different Vacuum Sealed Bags to Enter the Unit at Different Stages
• No Water Bath Needed
•  No Cross-flavoring or Temperature Fluctuations
• Adds the Ability to Meet Larger Quantities
• Enables Infusing Techniques
• Reduces Wasted and Overcooked Products
• Allows Cooking and Pre-staging Before Peak Hours