Today's aspiring and existing Cafe/Restaurant chains cannot afford to ignore the importance of processes that is normally done in a Central Kitchen. In general, most production kitchens employ traditional cooking methods and produce in bulk and break bulk according to operating units requirements, blast chill the finished products to achieve temperature at 3 degrees Celsius that allow the products a shelf life of up to 4 days.

Central kitchen production enable multiple-units operating restaurant chain to offer consistent quality menu items with less need for expensive and experience chefs at outlet level. Cook chill products can also be stored frozen through blast freezer which will allow a much longer shelf life.

Generally known as "cooking in a bag", the technology is already more than 30 years old. One might ask, why such superior processed products are not readily available?

The real test is in the finished products that requires substantial research and development (R&D) work that can take months to perfect in texture, flavor, appearance and taste, for semi-finished products to be re-finished at kitchen level in restaurants or at home. It is almost cost prohibitive for independent restaurants to embrace such processes by themselves. Sous vide products for mass catering should be prepared in controlled temperature atmosphere premises and must pass very strict bacteria count and shelf life test. Sous Vide products are normally offered at high end eateries, catering establishments, hotels airlines and Ready to Eat (RTE). Sous Vide RTE products offer revenue opportunities in retail through Gourmet stores, supermarkets, retail chains and convenience stores.

Sous Vide products are considered superior to products cooked the traditional way in terms of sensory and microbiological results. It also experience less weight loss, it retains the goodness of the ingredients as it is normally cooked in individual bags and submerged in temperature controlled "Cooking Tanks" for extended hours and at lower temperatures from 30 degrees Celsius to 70 degrees depending on the products processed.