Sous Vide gone digital

The JANBY Track is a monthly subscription in which we provide the necessary software and hardware to take your Sous Vide cooking to next level.

The complete solution to cook and retherm

A simple work system that helps improve the management of resources and times in the kitchen, since the JANBY Track is in charge of controlling quality parameters.

licencia CORE blanco
licencia PRO
JANBY mini


A wide variety of functionalities that adapt to your kitchen:

βŒ› Control times and temperatures of each elaboration.

πŸ”Ž Generate traceability labels.

πŸ“‘ Centralize the information of the elaboration by product.

πŸ“± Share your product information with others.

πŸ“ Associate each product with corresponding location.


πŸ‘©β€πŸ³ Professional kitchens. Offer a greater variety of menu and maximize the management of processes in your kitchen

πŸ•‘ Production kitchens. Decouple food preparation and preservation operations from retherming and service.

πŸͺ Franchises. Scale your recipes ensuring they are all cooked equally and alert if the process is not followed strictly.

πŸŒ™ Ghost kitchens. Cook products without the need for a smoke outlet or qualified personnel.

🚚 Ready to eat food producers. Ensure the correct regeneration of your products to enhance their full culinary potential.

cadenas de comida rapida
cocina central
Analyze consumption
Centralize recipes and equipment
generate QR labels


We offer incremental licenses depending on the functionalities required by each organization.

Want a DEMO?

Book a DEMO and we will solve all your doubts.

Bundles and Pricing πŸ’³

Select the license that best adapts to your needs.



Chef and Founder of F.Cooking Group

Enrique Fleischmann

"The JANBY Track is a revolutionary technology that is shaping the way we professionally cook Sous Vide. It makes Sous Vide accesible for anyone by automating the process, and making it safe. I've been cooking Sous Vide my whole career, and I can definitely say that this is what we were missig."

Director of Culinary and Food & Beverage operations at the Blue Duck Tavern, Park Hyatt Washington

Chef Jean Claude Plihon

"The JANBY Track has enabled to have full control of every Sous Vide process, from cooking and pasteurization to chilling and to retherming "


Want to know more?

πŸ’Œ Leave us your email and we will contact you