Low-temperature cheeks with the Hot Hold method

Discover how chef Enrique Fleischmann applies the Hot Hold process in his restaurants to regenerate sous-vide cheeks.

The Hot Hold process consists of keeping a product hot and ready to serve. This process is especially relevant when a product has a very long regeneration time since it allows to prepare it in advance, or when the waiting time for the diner is minimal and it is necessary to have the food ready in just a few minutes. In this video we see the different challenges and benefits of the system, as well as its application in the group’s restaurants.

For this, once again the chef relies on equipment from Sammic and JANBY equipment from Sammic and JANBY.