We take our cuts of meat, just 48 hours post-slaughter, meaning they have not yet undergone natural maturation. Using waveco®, we apply the induced maturation© technique, which enhances tenderness and volume, followed by low-temperature cooking.
Meanwhile, our chef colleagues follow traditional methods—first marinating the meat, then cooking: one using braising on a gas stove, the other braising on an electric plate.
LET’S DO SOME CALCULATIONS: WHO SPENT MORE?
Our veal shoulder is ready. Now, it’s time to calculate the energy costs and assess the sustainability of each method.
With the waveco® method, we calculate an energy consumption of 1.85 kW (in 4 hours), while through Electric plate braising, the energy consumption is 18.14 kW (in 6 hours), and with the Gas stove braising, we accumulated 11.10 kW (in 6 hours).
The results speak for themselves: waveco® offers the best energy efficiency while delivering a high-quality product. The savings in energy consumption significantly reduce food costs, making it the smarter and more sustainable choice.
WHY CHOOSE A RESTAURANT THAT USES WAVECO®?
This experiment with our chef partners clearly highlights the advantages of waveco®: high productivity, drastically lower energy consumption, and faster, more even cooking than traditional methods.
With waveco®, the food industry takes a major step toward sustainability. By reducing or even eliminating certain supply chain processes—such as meat maturation—we cut both time and costs, benefiting restaurants and ultimately, our dining bills.
So, next time you pick a restaurant, make sure it’s green!