Do you know the Sous Vide technique?

Sous Vide is a cooking technique that keeps the integrity of food by heating it for long periods of time at relatively low temperatures.

Extends shelf life and enhances food quality

The Sous Vide technique extends shelf life and maximizes the tastiness of the products as the cooking is done with hermetically sealed bags, that preserve all flavour, texture, colour and aromas.

Pichon con pipian gnocchi frito02

Separate the food production from the service moment

One of the biggest advantages that this technique offers is that it allows separating a traditionally linear process, food preparation and preservation on the one hand and retherming and service on the other hand.


Production in off-peak hours


Food storage


Stress free service


Maximize the benefits of Sous Vide with the JANBY Track

Establishing this very simple working system helps improve resource and time management in the kitchen, since the JANBY Track is in charge of controlling all the quality parameters. Sous Vide goes from being a culinary technique to a standardized working process.

Food safety

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.


The original properties and qualities of the product are enhanced and the right elaboration parameters are met per elaboration.

Cost reduction

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.

Replicates results

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.

Culinary innovation

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.

Menu offering

The offer of the menu can be extended and quality kept thanks to the standardized workflow and optimization of the serving times.

Food waste reduction

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.


Thanks to JANBY Track, it is possible to replicate the same process in any other kitchen, this makes scalating concepts easier.

Compatible with all Sammic SmartVides

Get the most out of your Sammic equipment by combining it with the latest technology


¨The JANBY Track is a revolutionary technology that represents a significant step towards the foodservice industry. This product, which is very simple, helps improve resource management and time efficiency in the kitchen ¨

Enrique Fleischmann, Chef and Director of F.Cooking Group


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