Explore how to reduce waste and value add to your menu with Vacuum packing and sous vide cooking.

Sous-vide’ is French for ‘under vacuum’ and dates back to the 1960s when restaurants began to experiment with how foods react under different temperatures. Sous-vide essentially involves sealing food in a vacuum pack and cooking it in a water bath or steam environment at a low temperature.

VITRAS Sous Vide Water Bath 8L SVK0320 – Hospitality Superstore

ORVED Vacuum Sealer IDEA 30 VMO0030 – Hospitality Superstore