Orginizing sous vide in a restaurant

Hi! We are willing to introduce sous vide in our small restaurant (25 seats). Reheating takes time and we cannot afford to waste food or to make a guest to wait for a dish more than 20 minutes. How do you orginize with SV prepared food in your restaurants? Thank you!

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me0969

Depends on the dishes. At a restaurant I was working at a year ago, had the food pre-done earlier, vacuum sealed portion sized, before we opened, we had a sous vide bath running with lower temperatures, so when the order came, we just fished the number of bags up, sliced open, (some needs a bit for chopping, seasoning before we put it on the plate. Or we had whole beef tender loin seared on a griddle, then rested in a 60'c/140'f Houno ovens built into the wall. Or stored the pomme pure and other stuff in the heat drawer with the plates.

Rade_46553

Thanks for answering! Through Google Images I found this is Geist in Copenhagen. Love the style! So even in a high standard restaurant like this reheating is an issue. After taking it from ice I should just reheat it to the room temperature through out and it is ready for searing?

me0969

It's the prettiest restaurant in Copenhagen.
But, we kept our food in the fridge, and had a certain amount of heated bags ready in the water bath, and slowly added more and more as we sold the dishes, the trick was to stop adding too much for reheating so in the end of the servicing you don't wanna have too many reheated bags left in the water bath. Oh the perfect evenings we had less than one bag of each kind left. (fx, pork belly and calves jaws + we had a few plastic bottles, in there with melted butter, truffle sauce, ect to keep them liquid before I handed them to the chef next to me, as he used up his)
As with food in general, you don't wanna store them in the dangerzone. (more or less room temperature)
Mostly, we did our best not to prepare too much, so that we had to store something in the freezer other than dessert components. Or something we had left over that we could use as food for the personal.

Rade_46553

Thx for a good tip and sharing your experience. Good to know that keeping the food in ice water after cooking is not obligatory. Right? Fridge does the job when you do not want your food to "shape up" like you do with the red meat steaks. I hope to re-launch our restaurant in a few months. If you are in Belgrade, be my guest at Galo Nero. Welcome! Rade