Sous Vide Food Production System Report

Equipment

Vacuum Chamber Machine

A vacuum machine is needed to cater for the packaging needs of the food that is prepared using the sous vide method. A vacuum chamber machine is often sourced following specific considerations such as kitchen size and demand/supply requirements.

Sous vide cooking pouches

These are special pouches that are specifically designed to envelop the food that is cooked using the sous vide method. The hermetic packages have the ability to withstand temperatures of up to one hundred degrees during the cooking process and they also protect the stored foodstuffs.

Cooking and regeneration equipment

A wide range of materials can be used as cooking and regeneration equipment. These types of equipments include water baths for controlled cooking processes and steam ovens.

Quick cooling equipment

Food that is cooked using the sous vide method requires to be cooled in a quick process. Quick cooling is best achieved through a blast chiller but it can also be accomplished by cooling the cooked pouches in water and ice.

Refrigeration equipment

Normal refrigeration equipment is appropriate for this task.

The cooking Process

1. Prepare the ingredients of the food to be cooked using only fresh and raw materials that have been prepared in accordance with the recommended hygiene-practices.
2. Put the prepared food ingredients in pouches that are appropriate for sous vide cooking systems.
3. Use a vacuum packaging machine to seal and package the food pouches. Most vacuum-packaging materials are easy to operate and they do not require special skills to operate.
4. Cook the pouched foods at a pre-defined temperature for a specified amount of time.
5. Start the cooling process; foods should be cooled to a temperature of three degrees centigrade within a time interval of less than ninety minutes.
6. The cooled foods should be stored at temperatures of between zero and three degrees centigrade. This type of storage ensures that the stored products are able to retain their superb quality for up to a few weeks.
7. During consumption, heat the food again and give it a brown color if necessary. This process only requires a few minutes to accomplish.
8. Garnish the food and serve it while it is still warm.

The Workflow

1. Begin by determining the sous vide process that is most appropriate for your specific cooking needs.
2. Using a probe-tip thermometer, ensure that you measure the food temperature at every stage of the sous vide cooking process.
3. It is important to ensure that all the ‘time’ and ‘temperature’ recordings that are made during the cooking process are written down.
4. Some foods can be prepared or pre-cooked before the sous vide process begins but they have to be chilled before the packaging process begins.
5. The sous vide cooking process should adhere to all food codes and regulations.
6. All the necessary cooking and food preparation equipments should be available during the sous vide cooking process.

Staff Skills Requirements

1. All staff members should meet all the necessary health and hygiene tests and it is their responsibility to ensure that food safety regulations are upheld.
2. It is the chef’s responsibility to control and supervise the sous vide cooking process. Consequently, it is the work of the chef to identify potential health violations and act accordingly.
3. Staff members should receive additional training in sous vide methods if necessary.
4. Staff members should have the capacity to consult with their supervisors and chef’s departments when they have questions concerning the sous vide process.
5. All staff members should be able to relate adequately with their colleagues and customers alike.

Advantages and Disadvantages of the Sous Vide Process

Advantages

1. The sous vide process eliminates loss of moisture during the cooking process and this ensures that foods do not lose their texture and flavor.
2. Sous vide process ensures that food is easily digestible and its nutritional value can be ascertained easily.
3. Sous vide system enhances convenience in restaurants because it helps establishments to accommodate all types of customer traffic with ease. In addition, restaurants can be able to offer a full menu to their customers all day long.
4. The sous vide method enables restaurants and establishments to save money and harness the organizational needs of kitchens. For instance, a sous vide kitchen is easy to clean and it enables operators to conduct better inventories.
5. The sous vide process reduces idle time and stress among staff members.

Disadvantages

1. The equipment and materials that are used for packaging food that is cooked through sous vide are expensive.
2. The sous vide process is slow and it requires a lot of prior planning. The speed of the sous vide process might have a negative impact on the operations of a restaurant.
3. Food that is cooked using the sous vide process is exposed to various chemical and microbiological hazards. Other cooking processes are shorter and this eliminates the chances of contamination during food handling exercises.