Description. Sous vide machine Easysoft Sirman
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 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.
Peculiarities: An excellent combination of a chamber vacuum packer and a low-temperature cooker.
The vacuum packer is compact and fast, designed for packing small portions.
- Easy to set vacuum and sealing time.
- The welding bar is easily removed.
- Busch exhaust pump.
- Display of vacuum percentage and remaining time.
- Remembering the last setting.
- Cycle counter and pump usage counter.
- Pump preheating and oil cleaning cycle.
- Oil change message.
- Manual lid lifting.
- Bowl made of stainless steel AISI 304.
Static apparatus for cooking at low temperatures.
- Powerful contact reinforced heating elements at the bottom of the bowl.
- Bowl made of stainless steel AISI 304.
- Electronic temperature control system with temperature and operating time display.
- The same Softcooker control system with a delta T of 0.2°C:
- Sound signal when temperature is reached.
- Sound signal at the end of cooking time.
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 container is up to 50 liters (purchased separately)
temperature from 20˚ to 100˚ in 0.3˚C increments
body - stainless steel.
Accessories. Sous vide machine Easysoft Sirman
bain-marie 200 mm deep, up to 50 liters
Buy Sous vide machine Easysoft Sirman by price 100032 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.
