North America Commercial Sous Vide Machine Market, By Product (Immersion Circulators, Water Bath /Oven, Tank, Clamp, And Multi-Use Cookers), Capacity (Under 50 Liters, 50-100 Liters, 100-150 Liters, And Above 150 Liters), Packaging (Vacuum Sealing Bags, Reusable Silicone Bags, Reusable Bags Or Jars, Canning Jars), Application (Meat Processing, Seafood Processing, And Fruits & Vegetables Processing), End Use (QSRS (Quick Service Restaurants), FSRS (Full Service Restaurants), Resorts & Hotels, Institutional Canteens, Hospitals, Rail, Cruise & Airways Catering, And Others), Distribution Channel (Direct And Indirect) - Industry Trends and Forecast to 2030.
North America Commercial Sous Vide Machine Market Analysis and Size
Sous vide machines, associated with expert chefs, are gaining appeal because of their smart functions and promise of precise, hands-free cooking. These appliances, also known as immersion circulators and sous vide cookers, work by heating a water bath to the correct temperature and then maintaining it so the water can slowly cook sealed and submerged meals to the ideal doneness. The rise in the number of people opting for a healthy diet in developed countries is a key driver driving market expansion.
Data Bridge Market Research analyses that the commercial sous vide machine market is expected to reach the value of USD 486.19 million by 2030, at a CAGR of 6.0% during the forecast period.
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Report Metric
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Details
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Forecast Period
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2023 to 2030
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Base Year
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2022
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Historic Year
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2021 (Customizable to 2020-2015)
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Quantitative Units
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Revenue in USD Million, Volumes in Million Units, Pricing in USD
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Segments Covered
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By Product (Immersion Circulators, Water Bath /Oven, Tank, Clamp, And Multi-Use Cookers), Capacity (Under 50 Liters, 50-100 Liters, 100-150 Liters, And Above 150 Liters), Packaging (Vacuum Sealing Bags, Reusable Silicone Bags, Reusable Bags Or Jars, Canning Jars), Application (Meat Processing, Seafood Processing, And Fruits & Vegetables Processing), End Use (QSRS (Quick Service Restaurants), FSRS (Full Service Restaurants), Resorts & Hotels, Institutional Canteens, Hospitals, Rail, Cruise & Airways Catering, And Others), Distribution Channel (Direct And Indirect)
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Regions Covered
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U.S., Canada, Mexico, Germany
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Market Players Covered
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Sammic S.L., Eades Appliance Technology LLC., oliso, The Vollrath Co., LLC, Anova Applied Electronics, Inc., Besser Vacuum Srl, Buffalo., Mish Horeca Services, Breville Group Limited, Hamilton Beach Brands Holding Company, Yedi Houseware among others.
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Market Definition
Sous vide, often known as low-temperature, long-time cooking is a cooking technique in which food is cooked in a water bath for a lengthier period of time than usual (typically one to seven hours, but occasionally up to 72 hours or more) at a precisely controlled temperature.
The temperature is substantially lower than what is commonly used to prepare food; for red meat, it is often between 55 and 60 °C (130 and 140 °F), for chicken, between 66 and 71 °C (150 and 160 °F), and for vegetables, it is higher. The main function of sous vide is to cook the dish evenly, ensuring that the inside is fully cooked while not overcooking the outside, and to keep the moisture locked.
North America Commercial Sous Vide Machine Market Dynamics
This section deals with understanding the market drivers, advantages, opportunities, restraints and challenges. All of this is discussed in detail as below:
Drivers:
- Rise in Disposable Income and Awareness Among Consumers
The demand for sous vide devices has increased as a result of changing consumer habits and an increase in the number of working women. Working women only have a small amount of time for cooking. In order to cook meals more quickly than they could otherwise, they choose sous vide machines. When food is served sous vide way, it is more flavourful and delicious. Because the food simmers slowly in its juices, less salt and oil need to be added. No additional seasonings or sauces are required when serving sous vide food because it develops its juices and lets the product's inherent flavors and colors show through. This is good for anyone seeking to eat fewer calories and is excellent for one's general health.
- Strategic Launches and Initiatives Taken by Companies
Companies use various strategies to promote their products as recent ongoing trends, highly in-demand products, recent technology and various other concepts. A product launch strategy involves research, testing and actions from different departments to ensure customers buy a product. The market players in commercial sous vide manufacturing are constantly working towards new product launches in the market. The launch of new sous vide products helps to satisfy the preference of different consumers in the market. Launch strategies help in product launches, market understanding, trends analysis, and much more beneficial accepts that help industry experts to expand. An important part the launch plan is validating the product and its benefits quickly. This is done by using the Net Promoter Score (NPS), and the Customer Satisfaction Score (CSAT) can be corrupted when you get negative feedback from users who are not meant to test the first version of your product or feature. In this way, manufacturers consistently create new launch strategies, which help the company to grow. Continuous collaborations between companies, strategic alliances, funding and company’s expansion boost the company's growth globally, which will ultimately boost the market growth.
OPPORTUNITY
- Advanced Packaging Technology to Make Sous Vide More Convenient
Foods are vacuum-sealed in plastic bags, or glass jars, or reusable silicon bags for sous vide cooking, which uses carefully regulated heat to cook the food. Cooking durations are longer, and temperatures are lower. The end result is a dish that is evenly cooked throughout and preserves all of the moisture, nutrients, and flavours of the ingredients. The design and quality of the plastic pouch that the food is cooked in are essential for the success of sous vide. Vacuum packaging has developed throughout time, and today it serves more purposes than only prolonging shelf life and enhancing portion control. It is an innovative cooking method today. Ingredients are vacuum-sealed in a pouch for sous vide cooking. To achieve the intended outcome, these are cooked at a specified temperature. More and more renowned chefs are turning to this cooking method, and the number of people using it is rising. This method is one of the most significant culinary advancements of the present since it maintains meat and fish soft and succulent no matter how long they have been cooked. Vacuum sealing allows for efficient heat transfer from water and lengthens shelf life by preventing recontamination. The Aseptic packaging technology uses 30 percent less energy than canning and 80 percent less energy than freezing. Using our technology, healthy, nutritious and affordable ready-to-eat meals can be made and globally distributed.
RESTRAINTS/CHALLENGES
- Price Competition for Suppliers to Deal with The Existing Players in The Commercial Sous Vide Machine Market
The sous vide machine market has very high bargaining power held with the suppliers with less with the manufacturer as the entry to barriers in the sous vide machine market is very less as the industry of commercial sous vide machine has the large number of players offering different products with the different price range.
This creates an opportunity for consumers in different segments such as HORECA, catering, canteens, hospitals, and others to choose from various options but creates a challenge for the manufacturer to deal with the existing players in the sous vide machine market. The rise in the number of local players in the manufacturing of sous vide machines has increased the option for the suppliers to get a quote for more than one manufacturer, which is creating a loss for the manufacturers leading to the exit of small players from the sous vide machine market. These factors lead to fluctuation in the price of equipment affecting the market of commercial sous vide machines.
The fluctuations in price, which are leading to price completion among the supplier, are due to exchange rate and interest rates of the machines in the case of heavy machinery such as high water heating water tanks, which are not accessible to all. So, it is important to tackle the factors that are causing an imbalance between the demand and supply of machines creating price competition for suppliers as existing players are unable to reduce the cost associated with manufacturing.
Thus, the price competition of suppliers is facing a challenge for the growth of sous vide machines in the market, creating a problem for existing players as well, especially for small and medium enterprises
North America Commercial Sous Vide Machine Market Scope
The commercial sous vide machine market is segmented into six notable segments based on product, capacity, packaging, application, end use, and distribution channel. The growth amongst these segments will help you analyze major growth segments in the industries and provide the users with a valuable market overview and market insights to help them make strategic decisions for identifying core market applications.
Product
- Immersion Circulators
- Water Bath /Oven
- Tank
- Clamp
- Multi-Use Cookers
- Others
On the basis of product, the commercial sous vide machine market is segmented into immersion circulators, water bath /oven, tank, clamp, and multi-use cookers.
Capacity
- Under 50 Liters
- 50-100 Liters
- 100-150 Liters
- Above 150 Liters
On the basis of capacity, the commercial sous vide machine market is segmented into under 50 liters, 50-100 liters, 100-150 liters, and above 150 liters.
Packaging
- Vacuum Sealing Bags
- Reusable Silicone Bags
- Reusable Bags or Jars
- Canning Jars
On the basis of packaging, the commercial sous vide machine market is segmented into vacuum sealing bags, reusable silicone bags, reusable bags or jars, canning jars.
Application
- Meat Processing,
- Seafood Processing,
- Fruits & Vegetables Processing
On the basis of application, the commercial sous vide machine market is segmented into meat processing, seafood processing, and fruits & vegetables processing.
End use
- QSRS (Quick Service Restaurants)
- FSRS (Full Service Restaurants)
- Resorts & Hotels,
- Institutional Canteens
- Hospitals
- Rail, Cruise & Airways Catering
- Others
On the basis of end use, the commercial sous vide machine market is segmented into QSRS (quick service restaurants), FSRS (full service restaurants), resorts & hotels, institutional canteens, hospitals, rail, cruise & airways catering, and others.
Distribution channel
- Direct
- Indirect
On the basis of distribution channel, the commercial sous vide machine market is segmented into direct and indirect.
North America Commercial Sous Vide Machine Market Regional Analysis/Insights
The commercial sous vide machine market is analyzed and market size insights and trends are provided by country on product, capacity, packaging, application, end use, and distribution channel as referenced above.
The countries covered in the commercial sous vide machine market report are U.S., Canada, Mexico.
North America region is expected to dominate the market due to large production, easy availability of products, and increased customers. In North America, the U.S. is expected to dominate the market due to the increasing demand in the horeca and catering industry.
The country section of the report also provides individual market impacting factors and changes in market regulation that impact the current and future trends of the market. Data points like down-stream and upstream value chain analysis, technical trends and porter's five forces analysis, case studies are some of the pointers used to forecast the market scenario for individual countries. Also, the presence and availability of North America brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.
Competitive Landscape and North America Commercial Sous Vide Machine Market Share Analysis
The commercial sous vide machine market competitive landscape provides details by competitor. Details included are company overview, company financials, revenue generated, market potential, investment in research and development, new market initiatives, North America presence, production sites and facilities, production capacities, company strengths and weaknesses, product launch, product width and breadth, application dominance. The above data points provided are only related to the companies' focus on the commercial sous vide machine market.
Some of the major players operating in the market are Sammic S.L., Eades Appliance Technology LLC., oliso, The Vollrath Co., LLC, Anova Applied Electronics, Inc., Besser Vacuum Srl, Buffalo., Mish Horeca Services, Breville Group Limited, Hamilton Beach Brands Holding Company, Yedi Houseware among others.
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