Sous vide
Sous vide cooking offers many advantages in your commercial kitchen. We specialize in manufacturing sous vide systems that are tailored to your needs.
With sous vide, food is cooked under vacuum, which helps to preserve the prepared products. The machines are made of brushed stainless steel. This provides the easiest cleaning. Operation takes place via the user-friendly touch screen display, where all the machine’s functions can be operated.
Although sous vide is developed by engineers, there is nothing dry about the food made in sous vide. Food has a longer shelf life when prepared in vacuum, and the cooking bags retain the food’s juice and power, so the food always provides the full taste experience after cooking. At the same time, the cooking also ensures maximum tenderness of all cuts.
In commercial kitchens, sous vide is indispensable. Thanks to the ability to prepare large quantities at once, sous vide is a staff-saving manufacturing method. Since the food items have extra durability, sous vide allows the food to be prepared independently of the serving time.
The sous vide systems can be tailored to your needs
Product highlights
- Food becomes more tender
- Has more juice and power
- Has an improved scent
- Has a longer shelf life
- Shrinks less
- Saves time
- Provides more flexibility
- Requires less staff
- Lightens the work
- Is more hygienic
The origin of sous vide
In the mid-1960s, American and French engineers began to develop the sous vide method based on results from 1799 to extend the shelf life of prepared foods. In 1974, French chef Georges Pralus discovered that foie gras retained fat and texture when cooked in vacuum. Throughout the 70s, the method was further developed and important parameters such as boiling time and temperatures were developed.
The sous vide systems from JOM A/S are delivered with a crane
Sous vide (126 – 500 kg)
Sous vide compact (54 kg)
