As an illustration, in collaboration with Fleischmann

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The regeneration of food is a process whose purpose is to maintain the quality of food, trying to bring the temperature of the food consumption slaughtered, packaged or frozen quickly in the most delicate.
The regeneration of vacuum packaged products, previously cooked and brought to slaughter between foodmanjobs uk hoteliers and restaurateurs major advantages: better organization of production and less waste, greater flexibility in the menus, the best conditions for the acquisition, increased food security, improved quality of food, etc.. If for sous vide cooking and food storage we use the vacuum sealer cucinatore foodmanjobs uk sous vide and blast chiller, for the regeneration we make use of the new cucinatore sous vide. At this stage, it is important not to exceed the initial temperature of the cooking of the food does not affect its quality. Once we arrive at the desired temperature before serving we can choose to give the final touch to the product with a griddle, fryer, oven, salamander ... provided they do not exceed the initial temperature of the cooking in the heart of the product.
As an illustration, in collaboration with Fleischmann's Cooking Group, we show a video that shows the process of regeneration of a piece of lamb cooked previously at a controlled temperature.
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