Multivac's High-Performance Systems Package Freshness And Flavor

Kansas City, MO - Chefs can reduce product waste and preserve the freshness and flavor of food with Multivac vacuum packaging systems. Each machine is designed with an easy-to-clean stainless steel chamber and equipped with a removable seal bar. A digital controller with 6-program memory is a standard option. From tabletop to freestanding units, these high-performance systems are manufactured in a variety of sizes to meet any restaurant's space requirements.

Restaurants have the ability to portion control meats, vegetables and sauces ahead of the busy lunch or dinner rush by "pre-portioning" servings in a Multivac vacuum chamber machine. "With a Multivac chamber machine, chefs have the ability to vacuum-pack product at the end of the day to keep all of their perishables fresh on a daily basis," says Bill Williams, Multivac's Product Manager for Compact Packaging Systems. "The sous vide style of cooking has also seen a huge gain in popularity among our ‘white table cloth' customer base due to recent media attention." The New York Times Sunday Magazine recently featured a Multivac customer, a leading chef, using the company's technology to further develop and refine sous vide menus. Sous vide cooking is an advanced method of food preparation involving submersion of sealed food pouches into heated water set to specific temperatures.

Chef John Fleer of Blackberry Farms, a luxurious inn located in the foothills of the Tennessee Smoky Mountains, uses a tabletop Multivac vacuum chamber system to maintain the freshness of meat, seafood, cheeses, homegrown beans and homemade trail mix. Fleer is using his system to explore sous vide cooking as well.

Whitt‘s Barbecue, a Nashville-based restaurant chain, uses a tabletop machine to temporarily store additional portions of barbecue so they can be served at peak freshness to meet increased customer demand during busier parts of the year. Vacuum chamber systems can also be used to quickly infuse marinades into meats.

SOURCE: Multivac