Sunday, September 28, 2008

Vac Pac Machine


My last few restaurants have always spoiled me with technology. Its been a while since i've worked in a kitchen that didn't have a vac pac machine or immersion circulator to sous vide food. I new entering into this opening of a charcuterie bar that we had a tight budget and the idea of having these fun little technologies would be a long way away. Well, one day, i had had enough. The idea of preserving everything in a mason jar and wrapping logs of salt cured foie gras and terrines in saran wrap didn't sit right for me. I didn't have the money, nor did my partner but i did have one trick up my sleeve...and that was a wallet full of credit cards. I looked into leasing to own but paying an extra thousand dollars over a three year period, Which probably would have outlasted the life of the machine itself made me sick to my stomach. So, surrounded by all this restaurant equipment that could be mine with only a swipe of a card was just too tempting. So i bought a vac pac, and while i was there picked up a smoker and two Tarrison induction burners :)
Despite the $4,000 dollar purchase, which had i purchased anything else would have made my stomach weezy. I felt a weight lifted off my shoulder and dont regret it one bit. Sure i bought the cheapest one out there which just happened to be manufactured in China littered with a retro colour scheme, but this is my baby now and i plan to take care of it as if it were a Bentley! 

2 comments:

duediligence said...

hiGrant

Can you tell us what to look for in a vac pac machine for a retaurant

thanks

Greg

Yeswanth said...

Thank you for posting such a useful, impressive and a wicked article./Wow.. looking good!

restaurant equipment