Rational has introduced a sous-vide option for its SelfCooking Center. Sous-vide (cooking under vacuum in special sealed bags) is experiencing increased interest among caterers.
Food produced using sous-vide can have a more intense flavour and texture while retaining appearance. It can be prepared, cooked and stored in advance, as with cook-chill, but with a longer shelf life and perfect portion control.
The new option equips the SelfCooking Center with an additional core temperature probe dedicated to the system. It is used in place of a standard probe and with new programs to ensure the food is cooked at the right rate and time.
Designed specifically for the vacuum packs, the probe is extremely thin and flexible, and can be inserted into the sous-vide packs without compromising the vacuum.
In production, the food is prepared and vacuum-sealed in special bags before cooking in the SelfCooking Center. Unlike dedicated systems, there is no need for a water bath - just put the bag in a gastronorm pan or on any shelf.
To buy it, callRational UK
0800 389 2944