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Thermo-circulating machines as daily use tools to save time and money

Thermo-circulating machines as daily use tools to save time and money

We have three circulators constantly running on the line with three varying temperatures. One is set at 130°F just to get a head start on the thicker bone-in steaks by slowly raising the internal temperatures of the steaks before we cook them. Another is set at 165°F for sous vide vegetables, spinach and creamed corn, and the last is set at 145°F for fish and pheasant. The use of these machines has given us better consistency and quality without needing equipment under the hood to run these machines.

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