Increase Yields and Reduce Product Shrinkage with Thermodyne Ovens

Thermodyne

In the foodservice industry, maximizing yield and minimizing product shrinkage are essential for maintaining profitability. When preparing premium cuts of meat, the cooking method plays a crucial role in determining the amount of product lost during the process. High heat cooking techniques, like roasting or convection ovens, often result in significant shrinkage, which can reduce the final yield and lead to increased costs. However, Thermodyne’s slow cook and holding ovens offer a solution that helps foodservice operators achieve better results while reducing waste.

What Is Product Shrinkage and Why Does It Matter?

When cooking meat or poultry, the process of shrinkage refers to the loss of moisture as the product heats up, causing juices to be expelled. This can occur when meats are cooked at or above 160°F, which results in a reduction of the product's portion weight. On average, traditional high-heat cooking methods can cause shrinkage rates of up to 25%, meaning you lose a quarter of the product’s weight during cooking. This shrinkage significantly impacts yield percentages, which is the measure of how much cooked product remains after the cooking process.

For any foodservice business, these losses can quickly add up, impacting the bottom line. That's why controlling shrinkage and maintaining higher yields is critical to profitability, especially when preparing premium meats and poultry.

How Thermodyne Ovens Improve Yields

Thermodyne’s slow cook and holding ovens are designed to provide consistent results with minimal product shrinkage. By creating a cooking environment that maintains even temperatures, without extreme spikes or drops, our ovens allow meats to cook at lower, controlled temperatures. This results in minimal moisture loss, ensuring that meats retain more of their juices and weight throughout the cooking process.

Compared to traditional ovens, which can cause up to 25% shrinkage, Thermodyne ovens can reduce shrinkage to as little as 4%. This improvement translates directly into greater yields, meaning you get more servings out of the same amount of raw product, significantly boosting your foodservice operation's efficiency and profitability.

Maximizing Profits Through Precision Cooking

In foodservice, every percentage point of yield matters. With Thermodyne ovens, the ability to cook and hold meats at a precise temperature for extended periods ensures that your products remain at their optimal quality without any drying or overcooking. Even when holding meats for up to 24 hours, there’s no loss of moisture or shrinkage, allowing you to serve consistently tender and flavorful dishes.

This kind of control and efficiency enables foodservice operations to serve more portions per batch, reduce waste, and improve the overall dining experience for customers. As a result, businesses can lower their food costs while still offering top-quality meals.

Achieve Higher Yields with Thermodyne

Thermodyne ovens are designed to help you get the most out of your ingredients by reducing shrinkage and increasing yields. In an industry where portion cost is a critical factor, having the right cooking equipment can make all the difference. By choosing Thermodyne, you can count on consistent cooking results, reduced waste, and higher profitability.

Slow Cook and Hold Oven

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