Tag Archives: sous vide

Understanding the sous vide and slow cooking revolution

CESA event looks at sous vide, low temperature and the latest slow cooking technologies

Westminster Kingsway College, London SW1, May 17, 9am till 3pm

CESA's Understanding the Sous Vide Revolution is on May 17It’s no understatement to say that the slow cooking technologies developed in recent years are revolutionising the way commercial kitchens operate.  ‘Understanding the Sous Vide Revolution’ is a CESA event that combines a comprehensive conference speaker programme, featuring leading chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances.

Keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.


Up to 40% more yield:

Cut costs and increase profits with the latest catering technology, says Marlin

Multifunction bratt pans are amongst Marlin's yield maximising catering technologiesEvery catering business wants to reduce costs.  When it comes to cooking equipment, the focus tends to be on energy saving.  However, many modern appliances can dramatically increase portions-per-kilo from raw ingredients.  Kitchen design specialist Marlin Catering Solutions says that the latest generation of equipment, combined with a different approach to cooking techniques, offers exciting opportunities to maximise yield.

“Chefs and proprietors are increasingly asking us for ways to improve their gross profits,” says Mike Joslin, director of Marlin Catering Solutions.  “Using alternative techniques and equipment can have a huge impact, in some cases increasing yield by as much as 40%.” (more…)

FEM and Sirman put the heat on the sous-vide revolution

Vac Packer & Sous VideIn recent years sous-vide cookery has entered the food service industry’s consciousness after gaining popularity with gourmet chefs. Cooking sous-vide helps retain the flavour, aroma and nutritional value of food while reducing shrinkage and helping to guarantee consistent results. The latest Sirman vacuum packer and water baths, available through Foodservice Equipment Marketing, provide a complete sous-vide package for professional kitchens.

The Easyvac Compact Vacuum Packer is a compact, fast machine ideal for sealing small items. Vacuum and sealing time are programmable from the front panel, which shows the vacuum percentage and counts down the remaining time. It also displays machine status and maintenance reminders. An optional tube allows for vacuum sealing of larger items in an external vacuum chamber, available separately. The compact vacuum packer is the ideal product for kitchens where space is at a premium. Two different models are available, measuring either 390mm (w) x360mm (d) x300mm (h) or 565mm (w) x360mm (d) x300mm (h) respectively. (more…)