Description. Control board for the SOUS VIDE SOFTCOOKER WI-FOOD thermoprocessor
Control board for the SOUS VIDE SOFTCOOKER WI-FOOD thermoprocessor
Code GM5946340
This board is marked with a red circle on the exploded diagram. Look carefully at which board you need.
A revolution in low-temperature cooking has arrived: Sirman's new SOFTCOOKER Wi-Food vacuum cooker offers a free app that lets you access a variety of pre-made, tried-and-tested recipes, guaranteeing success.
Now you can save and share recipes, promote your restaurant or business, store all the preparation information for specific dishes, and recall it with just a few clicks. All this is made possible with a powerful and flexible machine that heats up to 80 liters of water and features a practical, high-resolution touchscreen display.
The machine was awarded the SMART LABEL award at the Host 2015 exhibition.
Peculiarities:
- Anodized aluminum body.
- Large 5” touch display with IP 67 protection class.
- Practical carrying handle.
- An application downloadable for free from www.softcooker.com
- The application allows you to manage several machines combined into a group.
- The application allows you to cook in several stages.
Sous Vide technology literally means "cooking without air," meaning under a vacuum. However, sous vide technology is much more than that: it combines vacuum-packed cooking with low-temperature cooking followed by rapid cooling and regeneration. This technology produces high-quality products, reduces heat loss, and extends shelf life.
Reducing losses
Meat is one of the most expensive ingredients in the kitchen; with traditional cooking methods, 25% to 30% of its weight is lost due to shrinkage. By cooking meat for longer periods at relatively low pasteurization temperatures in vacuum packaging, weight loss is significantly reduced, thereby increasing the number of servings and reducing costs. Vitamins and nutrients are better preserved, and dishes are prepared without preservatives, stabilizers, and thickeners. Dietary nutrition is ensured by reducing the amount of salt, saturated fat, etc.
Longer shelf life
Most products produced using the sous vide method will have a shelf life of at least five days, including the day of production and consumption. However, some products may have a longer shelf life.
Shelf life when cooking using Sous Vide technology
Fish – 4-6 days
Beef – 25-30 days
Veal – 25-30 days
Pork – 15-18 days
Poultry meat – 10-18 days
Vegetables – up to 45 days
Sous Vide
for low temperature cooking.
Possible capacity of the tank is up to 80 liters (purchased separately)
temperature from 40˚ to 90˚ increments of 0.3˚C
body - stainless steel.
The Softcooker WI-FOOD Sirman thermoprocessor can be installed on a gastronorm container or a saucepan with a suitable internal volume.
