TIMELINE OF SOUS VIDE Afoheat Roasting-Searing

www.afoheat.com
L I C E N S E D
T O
G R I L L
L I C E N S E D
Afogrill
T O
G R I L L
TM
Afoheat Roasting-Searing-Barmarking
combined with sous vide cooking
TIMELINE OF SOUS VIDE
Afoflame
1799
Sir Benjamin Thompson discovered Sous Vide
1960
The development of stable, high temperature, food safe plastic
films were developed and made Sous Vide cooking possible.
American en French engineers started using Sous Vide.
1967
George Pralus used Sous Vide to reduce shrinkage of Fois Gras.
TM
Bruno Goussault researched different temperatures for Sous Vide
21st
century
L I C E N S E D
Headoffice Afoheat
T O
Used around the world in production companies and restaurants.
G R I L L
Ondernemingenstraat 21 I 8630 Veurne - Belgium I T +32 (0)58 310 618
[email protected] I www.afoheat.com
GRILLING - ROASTING - searing - MARKING - RÔTI
www.afoheat.com
L I C E N S E D
T O
www.afoheat.com
G R I L L
SOUS VIDE cooking proces
in combination with Afoheat
Start from raw meat/fish
quick searing process
by Afoheat
Afogrill
Afogrill
L I C E N S E D
T O
advantages
minimal weight loss due to
short searing times followed
immediately by packing
G R I L L
AFOHEAT WANTS TO
PROVIDE INNOVATIVE
SEARING-ROASTING
MACHINERY TO CREATE
MORE APPETIZING FOOD
PRODUCTS!
Afoflame
Vacuum packing
before cooking
longer shelflife due to
sous vide cooking
commercial flexibility due to
flexible packaging possibilities
(1piece, 5kg,10kg,..)
(per piece, 5kg, 10kg,…)
SOUS VIDE COOKING/
COOK IN THE BAG/
slow cooking
possibility to produce on
stock due to longer shelflifes
(autoclave, water, steam,…)
Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath
or in a temperature-controlled steam environment for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) for meat. The
intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside,
and retain moisture.
GRILLING - ROASTING - searing - MARKING - RÔTI
extremely tender result due
to the sous vide cooking
GRILLING - ROASTING - searing - MARKING - RÔTI