
DMRI TestLab - Optimize Sous Vide Process
Design your sous vide solution
Low temperature cooking is the fastest way to achieve maximum yield improvement, high quality and a more sustainable meat production.
In sous vide-heat treatment, food is packaged in vacuum bags and heat treated by immersing in hot water until a predetermined core temperature as been achieved. There is an option for running multi-stage processes where the temperature is maintained for a shorter or longer time at a given temperature. The result is a very accurate heat treatment without risk of drying out or re-contaminating the product.
Sous vide-processing is a low-temperature heat treatment known for generating very tender, succulent and tasty products. The capacity of our equipment ranges from 1-40 kg per batch. We have extensive experience in combining treatment time and temperature to achieve good eating quality as well as a sufficient level of food safety. All data can be logged to document the course of the process.
DMRI provides tailor-made consultancy services for every stage of the development process, from concept to implementation.
You can benefit from:
- Upgrading of low value cuts
- Yield improvement
- Product development
- Food safety documentation
PILOT SCALEStage 1 - DMRI TestLab | FULL SCALEStage 2 - Industrial Plant |
- State-of-the-art pilot plant facilities - Accredited laboratories - Meeting & show room facilities - Expert support - Project management | - Process flow - Equipment suppliers - Tender specification - Test of new facility - Project management |