Designed to replicate and control all products cooked under the Sous-Vide technique for commercial kitchens.
The software favours time savings through a TAG system that identifies the exact cooking and regeneration point of each recipe. This standardized recipes can include food safety (HACCP) and process controls for an easier and safer process.
Setting up this simple working system helps improve resources management and times in the kitchen as JANBY Track takes full control of the process.
Also, thanks to the Janby Cloud connectivity you will be able to analyse and manage kitchens like never before.
Sous-Vide is a culinary technique that consist on cooking vacuum sealed products at low water temperatures for long periods of time. This technique maximizes the tastiness of the products as the cooking is done with hermetically sealed bags, that preserve all flavour, texture, colour and aromas.
One of the biggest advantages that this technique offers is that is allows separating a traditionally linear process, food preparation and preservation on the one hand and regeneration and service on the other hand. The system of regenerating previously cooked and vacuum sealed products benefits the organization of the production and it significantly reduces food waste.
The system records the history of each bag, enabling the follow up of all cycles.
Also, the individual control of each bags, makes it possible to identify and track special needs of clients, such as diets and allergens.
Food flavour, texture, nutrients and aromas are preserved keeping tastiness and the products qualities at a maximum level.
JANBY Track contributes to improve the operations and flow in the kitchen by reducing operation time and staff required.
This is translated into higher productivity and efficiency.
The efficiency of the workflow and the saving that this brings, summed up to a higher satisfaction of the client benefits the profitability of the business.
The system can be used to elaborate both, high end and more regular menus.
The software has a module that enables the parametrization of the different recipes.
The offer of the menu can be extended and quality kept thanks to the standardized workflow and optimization of the serving times.
The Sous-Vide food preparation technique extends shelf life.
This process combined with a system based on individual food portions that are served on demand reduces food waste and food loss significantly.
JANBY Track generates reports about the cooking time and temperatures of each bag, this enables a complete tracking and control through the cloud.
All this reports can be used to analyse the different parts of the business and to take decisions accordingly.
All recipes are encoded in the Track, so that the chef is not required at the service moment.
The time each bag spends in the water is also automatically controlled by the Track, so that the operator can use this time to carry on other tasks.
Thanks to JANBY Track, it is possible to replicate the same process in any other kitchen, this makes scalating concepts easier.
We provide solutions both for independent restaurants and franchises with more than one location. Choose the one that best suits your kitchen.
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