Automatic packaging machine METOSSOUSVIDE

vacuummeatfor the food industry

Sous-vide cooking gives many advantages to the commercial kitchen. The sous-vide cooking method cooks food under a vacuum, which contributes to the preservation of the product. Made with expertise, the Metos sous-vide machines are produced from brushed stainless steel for easy cleaning. The user-friendly touch-screen display serves all the functions of the machine. How does sous-vide 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 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. Products, prepared in vacuum-packs, have longer shelf lives 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. Benefits in the kitchen In commercial kitchens the sous-vide is essential in achieving unique operational profits. Thanks to the sous-vide cooking method, which makes bulk production possible, it is a staff reducing production method. The products’ prolonged shelf life provides an opportunity to separate the preparation and serving of food, offering great flexibility in production planning. Thanks to the airtight packaging no contamination will occur when handling the products.