Vesta Precision devises mobile solution to bulky sous vide stations

Vesta Precision

Chefs, commercial kitchens and caterers are rapidly incorporating sous vide into their cooking routines – but it often comes at the expense of precious counterspace, bulky equipment and vacuum pouch messes.

However, one Seattle-based company is aiming to overcome those challenges with a tailored equipment range aimed at simplifying life for kitchen operators.

Vesta Precision, a sous vide appliance and accessories brand, is poised to showcase its professional line of hardworking, reliable and easy-to-use products at the National Restaurant Association Show next week.

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The line-up will include the sousVcart, an all-in-one rolling unit offering two bays and plenty of storage for kitchen accessories.

It also features three electrical outlets and a 25’ extendable cord and easily detachable parts for transportation and has smooth gliding wheels that will lock for secure placement.

Designed by James Beard Award-winning Seattle chef Jason Wilson and Vesta CEO Robert Lamson, the cart enables chefs to easily move their sous vide cooking station around the kitchen depending on the menu or roll away when not in use and save counter space.

The company will also showcase the Vertical Vac Elite, a first-of-its-kind vertical chamber vacuum sealer which allows users to flawlessly seal liquid-heavy foods without fighting gravity or cleaning up spills.

Designed specifically with professional chefs in mind to be used horizontally, vertically and hung on the wall, the hang-and-seal mechanism is a go-to solution for soups, brines, marinades and more.

Additionally, the Perfecta Pro circulating water bath will be on display. It offers precision temperature control, with a water holding capacity of 28 liters, combined with a simple and intuitive design.

“Chefs and professionals in the food service industry need reliable, adaptable sous vide tools to ensure consistent, high-quality results every time while being able to easily incorporate it into their current routine,” said CEO Bob Lamson.

“The dilemma we heard over and over from chefs was that sous vide stations were hard to move around the kitchen due to the bulky equipment, so we’ve solved for that with the sousVcart, making it completely adaptable and flexible within the kitchen space.”

Tags : NRA Showsous videVesta Precision
Andrew Seymour

The author Andrew Seymour

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