The recently launched sous-vide and pasteurisation kit for Rational iCombi Pro combi-steamer, presents additional options for creative cooking to its customers. The kit significantly increases the shelf life, utilisation and safety of food, opening up new possibilities for food production, preservation and existing kitchen processes.

By connecting the kit via the USB interface an icon appears on the display to intuitively guide the user to the sous-vide and pasteurisation cooking paths. Here they can choose between different pasteurisation and sous-vide cooking paths. This enables, for example, the time delayed production of food in restaurants and industry catering, and offers standardisation options without having to purchase additional sous-vide or pasteurisation equipment.

For Ian Leadbetter, National Corporate Chef, Rational UK, the areas of application for pasteurisation, which were also confirmed by the Ludwig Maximilian University of Munich, are obvious: “What do you do with food that has not been consumed at the end of the day? Pasteurisation will reduce bacteria and therefore extend the shelf life. This means a significant reduction in food waste.”

Another scenario: A guest at the hotel bar orders a club sandwich late in the evening. However, there is no longer a chef on site to ensure that all the hygiene requirements are met for the chicken breast. “Here it makes sense to pasteurise the food beforehand so that the barman only has to regenerate the dish in the iCombi Pro,” explains Leadbetter. This would meet all hygiene requirements and preserve the flavour. “We recommend pasteurisation here,” continues Leadbetter. It is advantageous, giving a longer food shelf life, flexible food utilisation and thus significantly less food waste, above all food safety is adhered to.

But what exactly is pasteurisation? Leadbetter comments, “It’s the gentle heating of the food. The temperature is high enough to largely kill pathogenic germs and microorganisms. At the same time, the temperature is so low that the nutritional value and taste of the food does not suffer.” Accordingly, pasteurisation ranges in temperature from 55 to 99° C, depending on the food. This combination makes pasteurisation a very attractive option.

Dishes or components offer additional options for creative cooking, as sensitive products such as raw eggs can now finally be used without hesitation. At the same time, it helps to save costs because, on the one hand, products that are not needed now can be made durable and, on the other hand, processes can be better planned. Even in establishments that cater to guests with weaker immune systems, such as children and the elderly, pasteurised food means that dishes can be offered that were previously risky.

In contrast to pasteurisation, the sous-vide process is about heating a product until the perfect cooking point is reached. The focus here is on the culinary aspect. “The exact temperature is key because this is the only way to preserve nutrients and flavour. There’s no need to worry in the kitchen though, by using the sous-vide and pasteurisation kit, everything is stored in the Rational intelligent cooking paths.” explains Leadbetter.

Customers can order the new sous-vide and pasteurisation kit from their RATIONAL accredited dealer.