Mise En Place "putting in place" or "everything in its place".
An argument could be made that preparation is Mis En Place and preparation isn’t just chopping the vegetables, trimming the meat and making the sauces or in some kitchens, open bags and cans. Sous Vide known as a cooking process but it is much more, Mis En Place and cooking and even both at the same time.
Good Mise En Place with Janby Digital Kitchen and Sammic SmartVide will deliver;
Reduced waste through accurate portion control and the fact, that it is almost impossible to over cook product in sous vide. The vacuum sealed nature of sous vide cooking mean there is no yield loss, no loss of moisture and little to no change in texture (other than those desires),
Increased product quality is assured. Food is sealed in a vacuum package and is stored and cooked fully protected from being diminished or marred. In fact food quality can be increased as less expensive cuts of meat can be easily marinated and slow cooked, tenderising the product,
Quality control is guaranteed as both cooking temperature and time are proactively and precisely controlled. The new powered tank works hand-in-glove with the Smartvide immersion circulators and alters temperature and time in response to the programmed recipe,
Labour saving through simplified, almost fool proof, processes. Janby and SmartVide controls each step and guides staff through each step. Clear alarms and notifications are displayed on the Smartvide immersion circulators and the Janby controller,
Simplified and completely safe, overnight cooking. Janby and SmartVide controls the full cooking process and records all data and alarms if the cycle is disrupted. Cook when energy costs and labour costs are the cheapest,
Perfect cooking times can be selected regardless of the product type. Long and low or quick and high, sous vide can do everything from the longest Brisket cook time to two hundred 200 gram portions in an hour when done with Janby digital kitchen & Smartvide,
Energy savings are delivered through the efficiency inherent in cooking in water. The sous vide tank is efficient to heat and transfers heat incredibly well to the cooking food.
Sous Vide has gone from a French poaching technique to systems covering - cook fresh, cook chill, rethermalisation, production, dark kitchens and satellite kitchens.
Clearly with labour and skill shortages and the ‘electrification’ of the commercial kitchen there is a lot going on in our ever-changing industry. All on top of, the everyday challenge of standing out and staying relevant. The entry level Janby and SmartVide system (sixty 200 gram portions per hour) only requires one 10 amp and two 15 amp G.P.O.’s.
No doubt many importers and manufactures supplying our industry will make claims that, this or that product will be the panacea to the end users’ problems. I won’t ever claim to have a silver bullet, I am however tempted to say, the Janby and SmartVide system from Sammic Australia will do many operations what the ‘combi-oven’ in the past which was to revolutionise our kitchens.
From Sammic’s floating balls to the Janby digital kitchen the SmartVide range has many features and advantages all combining to give hospitality and food service operations the ability to grow their sous vide system from the basic to the most technologically advanced system in our industry.
Cook chill, rethermalisation and production have been the providence of hospitals and institutional operations with reasonably high capital costs. Through years of product development Sammic has now developed a system that can open new opportunities to both small and large businesses and more critically can be easily scaled up.
The Smartvide and Janby digital kitchen offers a low cost of entry, quality control, energy efficiency, cost control, waste minimisation and HACCP monitoring.
1 - Sous-vide cooker SmartVide X and Janby mini: https://youtu.be/OXuh-8D8mfU?si=pl55s1mGOEe4bhIi
2 - High production retherming and cooking station: https://youtu.be/m0VHh0l77fQ?si=YvtyCQwGPuW8BtNY
3 - JANBY Track step by step: https://youtu.be/eVIT6YW02jg?si=zqGyFPtpnG4xmPyz
4 - Floating ball side by side comparison: https://youtu.be/dLAxL-QuFl8?si=LF5PCHOB2Gy2vjSk
YouTube channel: https://www.youtube.com/channel/UCVmPUYl8akOuk58zCpaOebA
Licenses explanation: https://youtu.be/_V3A3qgw5wY
Sous-Vide is a culinary technique that consists of cooking vacuum sealed products at low water temperatures for long periods of time. This technique maximizes the flavour profiles have textures of the products as the cooking is done in hermetically sealed bags, that preserve all flavour, colour and aromas.
What is the Smartvide and Janby digital kitchen process
Vacuum seal,
Sous-Vide cooking,
Quick chill,
Preservation,
Retherming,
Final touch and grill and
Plate up and serve.
The efficiency of the workflow and the saving that this brings, adds to a higher client satisfaction and benefits the profitability of the business.
Benefits of Sous-Vide
Maximizes the tastiness of the product.
Preserves all flavours, textures, aromas and colours. Food loss due to evaporation and desiccation is reduced.
Allows better planning and advanced preparation.
Products can be kept at 3ºC for up to 21 days, or at -18ºC up to 1 year.
Food safety
All production is done under very strict hygiene and safety standards, summed up to the vacuum sealing process and the pasteurization process, food safety is guaranteed.
Healthy
Food is cooked with less additives and the original nutrients are preserved.
Consistent results
Product standardization in both quality and quantity.
The JANBY Digital Kitchen system gives answer to real needs in professional kitchens and is the best ally to those professionals that are familiar with the Sous-Vide cooking technique or for those who want to retherm a third parties product.
The SmartVide range now has four (4) models offering the choice to select what is best operationally and have three capacities.
Smartvide 5 * 30 litres – cooking capacity 60 x 200 gram bags,
Smartvide 9 and X * 60 litres – cooking capacity 120 x 200 gram bags and
Smartvide XL * 120 litres – up to 200 x 200 gram bags per hour.
Janby Digital Kitchen
JANBY Digital Kitchen was developed to increase the sophistication of professional kitchens and its processes through digitalisation, technology and connectivity.
JANBY Track is the complete solution for retherming and cooking, it ensures the standardisation and optimisation of kitchen processes, enabling a higher quality of the product in an efficient way.
JANBY Track contributes to improve the operations and flow in the kitchen by reducing operation time and staff required. This is translated into higher productivity and efficiencies.
One of the biggest advantages that this technique offers is that is allows separating a traditionally linear process, food preparation and preservation on the one hand and retherming and service on the other hand.
The system of retherming previously cooked and vacuum sealed products benefits the organisation and it significantly reduces food waste. Sous vide allows cooking food in their own juice and using this juice immediately after cooking to enhance flavours. Sous vide marinates and macerates ingredients in half the time. It infuses and flavours oil, fat or other products applying the controlled temperature technique.
Over the many years the SmartVide range has been available, it has proven to be easy to use, easy to clean and very robust. Labour costs are rising, and staff availabilities are challenging kitchens to develop robust practises and systems that can withstand day to day tests on a business.
To discuss how the Janby digital kitchen, Smartvide and Sammic Australia can assist your clients please call or E-mail;
Sammic Australia, 23/91 Tulip Street, Cheltenham, Vic 3192, (03) 9584-0933, sales@sammic.com.au
Komentarze