Increased Yields

Increase Yields and Reduced Product Shrinkage with Thermodyne

Users of the Thermodyne slow cook and holding ovens can expect consistent results, reliable holding temperatures, and overall reduced product waste. Our Fluid Shelf® Technology allows customers to slow cook and hold premium cuts of meat for extended periods of time. By providing a cooking environment with an even temperature, no extreme spikes, drops, or temperature fluctuations, products are able to be cooked at a lower temperature. With precision cooking and holding temperatures, Thermodyne minimizes shrinkage, allowing for greater yields.


Competitor Equipment Can Cause Up to 25% Shrinkage, While Thermodyne Can Reduce this Amount to 4%.

Since portion cost is one of the most important factors to a profitable foodservice bottom line, yield amounts and product shrinkage percentages are more important than ever. High heat cooking methods such as roasting and convection ovens increases product shrinkage while reducing overall yield percentages.


So what are product shrinkage and yield percentages?

Meat and poultry shrinkage is the amount of juice that is expelled during the cooking process. As these products are cooked at or above 160°F, juice is released, reducing portion weight and food yield. Depending on the different types and cuts of meats as well as the cooking method used, these products will shrink at variable rates. Generally, however, these products experience as much as 25% shrinkage when cooked. Cooking yields describe changes in the meat or poultry cooked weight due to moisture loss. This can be attributed to moisture evaporation, water absorption or fat losses. The actual yield percentage reflects these changes in food weight and cooked food weight that occurs during the cooking process.


USDA Table of Cooking Yields for Meat and Poultry

The equation for calculating cooking yield is: Yield (%) = 100 x (Wch / Wcr)

The cooked sample’s raw weight (Wcr) is recorded before cooking. The cooked sample’s hot cooked weight (Wch) is recorded after the sample has been cooked (while sample is hot, after a very brief specified resting time) using the specified cooking method.


·      Wcr = Weight of raw sample to be cooked

·      Wch = Weight of cooked sample while hot


Yield greatly improves with high volumes of food suspended at serving temperature without any drying, shrinkage or quality issues. Customers using Thermodyne’s patented Fluid Shelf® Technology to slow cook and hold products will never be forced above the set temperature, which means yields as high as 96%. The meat can then be held at a finished temperature for up to 24 hours with no product loss.