The process of cooking packaged food is done in a hot water tank with a specific temperature setting. This method was first presented in the mid-1970s by a French chef and is currently one of the commercial kitchen appliances. What was once available only in fancy restaurants is now available to everyone. This relatively flawless method cooks everything from steak to fruit and can be done by any staff member. With proper equipment and basic technical knowledge, soon your restaurant will prepare delicious and healthy food.
The benefits of a vacuum -baking method
Cooking only in hot water may seem a little strange, and you may be asking yourself, "Why should I cook Swedish?" In fact, cooking in this way has advantages such as having extra time, higher quality of taste and improving the food. You determine the cooking time by controlling the heat and temperature. Below we describe the advantages of cooking in the Swedish method. and pack in vacuum plastic, then leave it in the hot water tank with temperature adjustment. Unlike traditional cooking methods where you have to check the food, in this method there is no need to check. In this case, the cook's hands are free to do other things. The food is kept at a constant temperature over time by maintaining the texture and quality of the ingredients. Therefore, this type of cooking is a good idea for busy and high-volume kitchens.
Energy impact
Energy costs are reduced by using the Suvid method. In this cooking method, you only need a small equipment (immersion in hot water). Like other equipment, it does not need a lot of energy resources.
It is not possible to overcook
Another advantage of swede cooking is that it is not overcooked. In traditional cooking, the food is fully cooked in a period of time, but it is very difficult to tell the time. In fact, the time interval is lost and the food is overcooked. In the Swedish method, because the food is cooked at a certain temperature and in a hot water bath, it cannot be overcooked. Also, the immersion condition makes it impossible for the water to cool above the set temperature, which results in even and consistent cooking every time. As a cooking medium, water keeps the food moist and tender without shrinking in size. Remember that the meat cooked in this way will not turn brown or crispy, but for this purpose you can heat it before consumption.
Better taste
In the Swedish method, compared to the traditional method, the nutritional value and vitamins in the food are preserved more. In the same way, the natural water left over from the food in the vacuum sealed plastic will marinate the food and make it tasty. Therefore, at the end of the cooking stage, your food is tasty and juicy.
Reduction of preparation time
Suvid allows you to prepare food in advance and before serving. Heat up quickly. All the food is in a vacuum bag and you only need to change its color with heat before serving. You can also use the swede method to prepare advanced meals. You can store the cooked food in the refrigerator and heat it before consumption.
Reducing the risk of contamination transmission
The most important concern in restaurants is the prevention of contamination transmission. Fortunately, the cooking time in this method eliminates the risk of contamination, because the water pasteurizes the food due to the high temperature.
اطلاعات لازم مربوط به تجهیزات پخت تحت خلا
Immersion cycle: Keeps water at a constant temperature by circulating water through heated metal coils. Immersion cycles also have adjustable clamps that are easily attached to the water tank bucket. /p>
Commercial vacuum sealer: Used to pack food before placing it in a water tank. Put the ingredients in the bag and empty the air from the vacuum plastic bag using the sealing machine.
Vacuum plastic bags: Food ingredients inside these bags are vacuum become These bags are made of polyethylene and are safe. Be careful to avoid cheap plastic packaging, which is often made of PVC and can transfer chemicals to food. Pan: This pan is for Heating, browning and crisping the appearance of food is used before serving.
Baking pot under vacuum
The vacuum steel cooking pot is used for cooking and thickening materials such as: all kinds of pastes, plums, lavash, jams, etc.
Also, for the purpose of thickening liquids such as acids and chemical liquids and Phosphoric acid is used.
The body inside the vacuum steel boiler is made of stainless steel 316 and usually has a thickness of 4 mm and
this thickness also It is directly related to the type of product used in the boiler, and its amount and size also vary.
The outer body of the boiler is made of 304 stainless steel sheet, usually with a thickness of 5 mm. (This thickness can be changed.)
These types of boilers have a vacuum pump and a water return pump, a solar gear motor, a cooling tower and a condenser for water extraction and also have an electrical panel. And they are the vacuum valve of the gearbox.
It is most used for cooking products such as cultivated olives, paste, lavash, dates, etc., the raw materials in this device along with additives are added to the cooking pot at a certain temperature through the steam jacket into the transfer device. finds, the device cooks the product under vacuum so that the taste of the product is preserved, the type of stirrer in this product makes the product last for a long time. Capacity: 500-500 kg per hour
