Thermal Circulators & Sous Vide Basics [1 CEU]
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Thermal Circulators & Sous Vide Basics [1 CEU]

When: Monday, August 3, 2020
On Demand
Where: On demand
Presenter: Sammic Corp.
Contact: Nate Sanford, CFSP
224-307-2232 ext 221

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The Sous Vide market is growing at an ever-rapid rate.  The projected annual growth for this equipment is over 27% year over year during this next 5 years. In this presentation we will be covering the basics of sous vide and how this cooking system not only works, but why it’s becoming more common place in commercial kitchens. Whether you’re interested in sous vide as a home cook or wanting to get a better understanding for your professional industry knowledge, this webinar will give you the foundation of what to know. 

  1. Why the market is growing so quickly
    1. The opportunity
    2. Marketing
    3. Industry influencers
  2. Origins of the cooking system
    1. First heat stable vacuum pouches
    2. French chefs experiment with low temperature cooking
    3. The breakthrough
  3. Sous Vide Process
    1. In service cooking
    2. In advance of service (cook chill)
    3. Recipe Standardization
  4. Benefits of Sous Vide
    1. Fine dining restaurants to QSR
    2. Precision cooking changes how food is cooked
    3. The benefits of low and slow cooking
      1. Time and Temperature benefits
      2. Compliance guidelines for time and temperature low temp cooking
    4. Proteins and the magic temperature
    5. Differences between cooking proteins vs fruit and vegetables
  5. Safe food handling
    1. Safety issues of concern
    2. HACCP
  6. Thermal Circulators Market Segments
    1. Healthcare
    2. QSR
    3. Schools & Universities
    4. Fine dining
  7. Basic Specs
    1. Sous Vide
    2. Vacuum Sealers
    3. Added benefits and functionality

To participate contact Nate Sanford at or 224-307-2232 ext 221.

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