Steamplicity: short cooking times, high nutritional value
Steamplicity is an innovative cooking technique. The meals are
steam cooked immediately prior to consumption and packaged in
advance on individual plates in a central production unit. From
here they are transported to local kitchens. They are steamed
onsite in a microwave at maximum 20 minutes before consumption.
Thanks to Steamplicity, meals are ready fresh on the day and
extremely quickly (an average of 3 to 7 minutes). Steaming in the
microwave preserves the natural food nutrients and taste as much as
possible. Quality and healthy food guaranteed.
Optimum retention of taste and nutritional values
Up to 9,000 meals per day can be packaged (cold assembly) in the
Steamplicity Centre. The different components of the meals are
either packaged in bulk (rice, sauces, vegetables, etc.) or on
plates as complete, individual, balanced meals. The plates and bulk
packages are covered with foil with one or more valves. The meals
leave for the local kitchens in this way, where they are prepared
in special microwave ovens just prior to consumption. The water
present in the raw food converts to steam when heated, cooking the
food both internally and externally. The valve controls the right
pressure in the packaging through the release of steam. No
preservatives, colourings or flavourings are added to the dishes.
Thanks to the fast preparation time with the steaming technique and
the short interval between preparation and consumption, the food
retains its nutritional value. In this way Steamplicity guarantees
healthy and tasty meals at any time of the day.
Limited investments
Steamplicity is a new catering concept that requires a limited
investment by the client. A full kitchen is not necessary.
Refrigeration to store the goods, chilled internal transport and
microwave ovens to cook the meals are sufficient. Furthermore, the
Steamplicity cooking method is energy-efficient. Only the microwave
ovens to steam the meals briefly and onsite chilling consume
energy. The Steamplicity concept also pushes down the staff costs.
The kitchen staff can easily cook and finish the meals as it is the
head chef in the Steamplicity Centre who assembles the meals,
selects the ingredients and determines the recipes. The supplied
meals are ready to use, with clear instructions. It is therefore
possible to cook and serve the meals onsite with a minimum number
of staff, without the presence of a head chef. The label on the
packaging guarantees the full traceability of the meals served.
Quick retraining as Steamplicity employees
Working with Steamplicity meals is not difficult, but it is
important for kitchen staff to receive sufficient training. The
guidelines for preparing meals are described in technical files. If
these are followed correctly, Steamplicity guarantees top-quality
meals. A survey by the University of Ghent has shown that
Steamplicity meals are top-quality. Steamplicity supplies a
nutritionally high-quality final product on the plate, with a
better retention of vitamins and minerals compared with meals that
are prepared in the hot line. Thanks to cooperation with the
University of Ghent, the Steamplicity cooking process also has
scientific backing. Scientists believe in the added value of this
process at the level of the food value, taste and freshness.
Steamplicity, the handy catering solution for companies,
schools and healthcare institutions
The Steamplicity concept can also be a good choice for you. It
is not a product in itself, but fits into a full food service
environment. In this way, Compass Group wishes to monitor the
quality of this exclusive form of catering. With Scolarest, every
school, regardless of its size, can offer healthy, delicious and
full-value meals at a minimum investment cost thanks to
Steamplicity. At Medirest, Steamplicity fits perfectly into the
ServPlus concept. With Steamplicity, every institution can
guarantee its residents and patients a fresh, tasty meal, with an à
la carte choice at the desired time. In Eurest kitchens
Steamplicity can represent a good solution for limiting the
investment in kitchen fixtures and staff or making these more
profitable, both at small and larger sites.
