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Food Service - food equipment
Equipment for sous vide
(097) 141-50-50    (063) 341-50-50
(097) 141-50-50    (063) 341-50-50
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Heating equipment
Equipment for sous vide
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Home      Heating equipment      Equipment for sous vide

Sous vide apparatus Fimar RH50

Sous vide apparatus Fimar RH50
53752 грн
56581 грн
made to order
Code: 80305
Promotion up to 23.07.2026.
Manufacturer: Fimar, Italy / Bath volume, l: 50 / Faucet: Without faucet / Power, W: 2 / Body material: Stainless steel / Weight, kg: 4.40 / Overall dimensions (LxWxH), mm: 240x150x390
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  • Characteristics
  • Description
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  • Technical specifications

    Availability of a tap Without a tap
    Bath volume, l 50
    Body material Stainless steel
    Power, W 2
    Overall dimensions (L x W x H), mm 240x150x390
    Weight, кг 4.40
    All characteristics

    Description. Sous vide apparatus Fimar RH50

    Sous vide apparatus Fimar RH50 Low temperature vacuum machine (sous-vide). Stainless steel construction – control panel with 5 cooking programs – display for viewing water temperature, core probe and timer – blocking of the machine whenever there is insufficient water – temperature sensor with delta 0.1°C – accuracy +/- 0.3°C – reaches 70°C in approximately 25 minutes. Accessories: probe. Sous Vide technology in translation means “cooking without wind”, then. under vacuum, or Sous Vide technology – more than that, it involves cooking in vacuum packaging and cooking at low temperatures followed by rapid cooling and regeneration. This technology is used to extract high-quality products, reduce waste during thermal processing and increase savings. Shorter expenses Meat is one of the most expensive ingredients in the kitchen; with traditional cooking methods, 25% to 30% is wasted through drying. With more meat cooked at relatively low pasteurization temperatures in vacuum packages, the waste of water changes significantly, thereby increasing the number of portions and quickly wasting. Vitamins and vital substances are best preserved, and herbs are prepared without preservatives, stabilizers or thickeners. Dietary food will be provided by reducing the amount of salt, fat, etc. The more trivial term of affiliation When fermenting products using Sous Vide technology, the term of attribution for most of them becomes less than 5 days, including the day of fertilization and storage. However, some products can be preserved longer....

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    Brand: Fimar, Italy Fimar, Italy

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    Accessories for Sous vide apparatus Fimar RH50

    : 80156
    Lid for the HENDI 225448 SOUS VIDE machine
    Lid for the HENDI 225448 SOUS VIDE machine
    6651 грн
    7152 грн
    Buy in stock
    Reviews: 0
    Add to Compare
    Top lid for the HENDI 225448 GN1/1 SOUS VIDE machine..

    Spare parts for Sous vide apparatus Fimar RH50

    : 80156
    Lid for the HENDI 225448 SOUS VIDE machine
    Lid for the HENDI 225448 SOUS VIDE machine
    6651 грн
    7152 грн
    Buy in stock
    Reviews: 0
    Add to Compare
    Top lid for the HENDI 225448 GN1/1 SOUS VIDE machine..

  • Technical specifications. Sous vide apparatus Fimar RH50

    Availability of a tap Without a tap
    Bath volume, l 50
    Body material Stainless steel
    Power, W 2
    Overall dimensions (L x W x H), mm 240x150x390
    Weight, кг 4.40
    Brand: Fimar, Italy Fimar, Italy

  • Description. Sous vide apparatus Fimar RH50

    Sous vide apparatus Fimar RH50
    Low temperature vacuum machine (sous-vide). Stainless steel construction – control panel with 5 cooking programs – display for viewing water temperature, core probe and timer – blocking of the machine whenever there is insufficient water – temperature sensor with delta 0.1°C – accuracy +/- 0.3°C – reaches 70°C in approximately 25 minutes.
    Accessories: probe.
    Sous Vide technology in translation means “cooking without wind”, then. under vacuum, or Sous Vide technology – more than that, it involves cooking in vacuum packaging and cooking at low temperatures followed by rapid cooling and regeneration. This technology is used to extract high-quality products, reduce waste during thermal processing and increase savings.
    Shorter expenses
    Meat is one of the most expensive ingredients in the kitchen; with traditional cooking methods, 25% to 30% is wasted through drying. With more meat cooked at relatively low pasteurization temperatures in vacuum packages, the waste of water changes significantly, thereby increasing the number of portions and quickly wasting. Vitamins and vital substances are best preserved, and herbs are prepared without preservatives, stabilizers or thickeners. Dietary food will be provided by reducing the amount of salt, fat, etc.
    The more trivial term of affiliation
    When fermenting products using Sous Vide technology, the term of attribution for most of them becomes less than 5 days, including the day of fertilization and storage. However, some products can be preserved longer.

    Included. Sous vide apparatus Fimar RH50

    • apparatus
    • package
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    Buy Sous vide apparatus Fimar RH50 by price 53752 грн

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    Our many years of experience and professionalism have earned us an excellent reputation in the Ukrainian food equipment market. Our competitive prices and product quality will delight you! Happy shopping.

  • Фотографии. Sous vide apparatus Fimar RH50

  • Feedback and questions. Sous vide apparatus Fimar RH50
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  • Accessories for Sous vide apparatus Fimar RH50

    : 80156
    Lid for the HENDI 225448 SOUS VIDE machine
    Lid for the HENDI 225448 SOUS VIDE machine
    6651 грн
    7152 грн
    Buy in stock
    Reviews: 0
    Add to Compare
    Top lid for the HENDI 225448 GN1/1 SOUS VIDE machine..

    Spare parts for Sous vide apparatus Fimar RH50

    : 80156
    Lid for the HENDI 225448 SOUS VIDE machine
    Lid for the HENDI 225448 SOUS VIDE machine
    6651 грн
    7152 грн
    Buy in stock
    Reviews: 0
    Add to Compare
    Top lid for the HENDI 225448 GN1/1 SOUS VIDE machine..

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Food Service ❶ Equipment for sous vide
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