Regeneration temperature must never exceed the initial cooking temperature.
Regeneration
Sous Vide cooked and chilled or frozen preserved product must be regenerated (brought back to serving temperature) before serving.
During this phase, we use our sous vide cooker again. Thus, the product will be regerated before finishing, plating and serving.
Enrique Fleischmann
Equipment for Regeneration and Finish
Sammic offers equipment to regenerate and finish the product: from commercial, high quality sous vide immersion circulators to salamanders, frytops or fryers.
Regeneration: the Sous Vide cooker
Sammic sous vide cooker is the user-friendliest appliance in the market offering the most cutting-edge features at the same time.
More informationCooking searing
Sammic offers a wide range of products for the final searing of the reheated food before plating and service:
- Salamander grills: fixed and mobile
- Grills: electric, gas, vitro-grill
- Fryers: different capacities and power levels