Carbonizing food is an early preservation technique that may store food for very long periods. A carbonization machine uses dry heat to remove most moisture from foods, leaving all of them with hardly any water content. This process provides you with more shelf-life so it helps maintain flavor!
There are numerous carbonization machines on the market, yet not all are created equal. These machines vary in size, capacity, and cost. Make sure that you are receiving your money’s worth by doing all of your research before buying a device.
Let's check out 3 good reasons why you need this equipment inside your commercial kitchen today!
1) Keeps Food Tender
Carbonizing food (or dehydrating it) can make foods more tender instead of tough and chewy. The reason being the procedure removes a lot of the water content, making up meats tendons and ligaments. By removing this, you will be left with shorter fibers that disintegrate quickly when chewing begins! Foods like beef and vegetables could be carbonized so they are more tender and palatable.
Industries like catering and restaurants that serve tender steaks will manage to benefit by using a carbonization machine. Carbonization also extends the shelf life of meats, even after it is cooked. Carbonizing vegetables can certainly make them easier in the stomach as well. The method creates shorter fibers within plants which cause smoother digestion and less gas.
2) Helps Foods Taste Better
The carbonization process does more than make foods much easier to chew it will help them retain their flavor. Since the majority of water is taken away along the way, flavors will not be diluted by excess liquid, contributing to weak-tasting products. Additionally, foods like vegetables and meats will retain their natural flavors instead of becoming infused with all the flavor of spices or sauces.
This really is helpful for commercial kitchens that may be utilizing a particular spice in multiple dishes, as it can certainly prevent cross-contamination. No requirement to be concerned about ruining your following dish by accidentally adding excessive seasoning! Not only does this benefit the taste of your food, but it additionally assists in keeping costs down by reduction of the quantity of ingredients you need to purchase. View the fast pyrolysis of biomass.
Carbonizing food also reduces oxidation that develops when vegetables and fruit are in contact with air. This oxidation is really what causes some foods like apples and avocados to make brown. Carbonizing food makes them go longer too!
3) Helps Foods Keep Their Shape
The entire process of carbonization prevents foods from falling apart and turning into mush. This is particularly ideal for meats like steaks or burgers that may be tough to chew if they’re not cooked properly.
Carbonized foods will maintain their shape regardless if cut, so cutting them fails to build a mess. This is especially great for meats prepared from the foodservice industry, since it contributes to less wasted product!
Other advantages of carbonization machines include:
- Removing the requirement for chemical preservatives and additives.
- Eliminating freezer burn, which also reduces waste.
- Giving food more extended life expectancy without needing to use chemicals or pesticides.
- Saving money on food purchasing by extending shelf life and decreasing waste.
Carbonization machines certainly are a must-have in every commercial kitchen, so choose wisely when buying one! When examining equipment, make sure that it provides features like digital controls (for better consistency), a huge capacity, plus a good warranty.
