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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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Sous vide apparatus SARO Salerno

Sous vide apparatus SARO Salerno
Sous vide apparatus SARO Salerno Sous vide apparatus SARO Salerno
26152 грн
27821 грн
made to order
Code: 42234
Promotion up to 22.07.2026.
Manufacturer: Saro, Germany / Bath volume, l: 22 / Faucet: With faucet / Power, W: 700 / Body material: Stainless steel / Method of use: Self-leveling / Weight, kg: 12.00 / Overall dimensions (LxWxH), mm: 360x578x300
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  • Technical specifications

    Availability of a tap With a crane
    Bath volume, l 22
    Body material Stainless steel
    Method of use Bulk
    Power, W 700
    Overall dimensions (L x W x H), mm 360x578x300
    Weight, кг 12.00
    Temperature, ˚С from 45˚ to 95˚ step 0.1˚С
    All characteristics

    Description. Sous vide apparatus SARO Salerno

    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 cooked 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 Equipment: With drain tap. Digital display. Adjustable time and temperature settings. Includes a divider grid. With a universal removable frame for a 1/1 GN container....

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    Brand: Saro, Germany Saro, Germany

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    Accessories for Sous vide apparatus SARO Salerno

    : 80156
    Lid for the HENDI 225448 SOUS VIDE machine
    Lid for the HENDI 225448 SOUS VIDE machine
    6651 грн
    7152 грн
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    Reviews: 0
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    Top lid for the HENDI 225448 GN1/1 SOUS VIDE machine..

    Spare parts for Sous vide apparatus SARO Salerno

    : 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 SARO Salerno

    Availability of a tap With a crane
    Bath volume, l 22
    Body material Stainless steel
    Method of use Bulk
    Power, W 700
    Overall dimensions (L x W x H), mm 360x578x300
    Weight, кг 12.00
    Temperature, ˚С from 45˚ to 95˚ step 0.1˚С
    Brand: Saro, Germany Saro, Germany

  • Description. Sous vide apparatus SARO Salerno

    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 cooked 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
    Equipment:
    With drain tap. Digital display. Adjustable time and temperature settings. Includes a divider grid. With a universal removable frame for a 1/1 GN container.
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    Buy Sous vide apparatus SARO Salerno by price 26152 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.

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  • Accessories for Sous vide apparatus SARO Salerno

    : 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 SARO Salerno

    : 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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If you are interested in this model, call 383-12-60, (067) 500-43-27. 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 ..
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