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Food Service - food equipment
Equipment for sous vide
(097) 141-50-50    (063) 341-50-50
(099) 141-50-50    (063) 341-50-50
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Heating equipment
Equipment for sous vide
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-- Steba, Germany (9)
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Sous Vide machine STEBA SV 200 Sous Vide PRO
Sous Vide Machine STEBA SV 50
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Home      Heating equipment      Equipment for sous vide

Sous Vide machine STEBA SV 200 Sous Vide PRO

Sous Vide machine STEBA SV 200 Sous Vide PRO
Sous Vide machine STEBA SV 200 Sous Vide PRO Sous Vide machine STEBA SV 200 Sous Vide PRO
Manufacturer: Steba, Germany / Bath volume, l: 12.5 / Faucet: Without faucet / Power, W: 800 / Body material: metal/plastic / Method of use: Self-leveling / Weight, kg: 6.20 / Overall dimensions (LxWxH), mm: 285x415x270
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  • Technical specifications

    Availability of a tap Without a tap
    Bath volume, l 12.5
    Body material metal/plastic
    Method of use Bulk
    Power, W 800
    Overall dimensions (L x W x H), mm 285x415x270
    Weight, кг 6.20
    Temperature, ˚С from 40˚ to 99˚C in 0.1˚C increments
    All characteristics

    Description. Sous Vide machine STEBA SV 200 Sous Vide PRO

    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. 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....

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    Brand: Steba, Germany Steba, Germany

    Instructions. Sous Vide machine STEBA SV 200 Sous Vide PRO
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  • Technical specifications. Sous Vide machine STEBA SV 200 Sous Vide PRO

    Availability of a tap Without a tap
    Bath volume, l 12.5
    Body material metal/plastic
    Method of use Bulk
    Power, W 800
    Overall dimensions (L x W x H), mm 285x415x270
    Weight, кг 6.20
    Temperature, ˚С from 40˚ to 99˚C in 0.1˚C increments
    Brand: Steba, Germany Steba, Germany

    Instructions. Sous Vide machine STEBA SV 200 Sous Vide PRO

  • Description. Sous Vide machine STEBA SV 200 Sous Vide PRO

    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.
    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.
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    Buy Sous Vide machine STEBA SV 200 Sous Vide PRO by price 17300 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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  • Feedback and questions. Sous Vide machine STEBA SV 200 Sous Vide PRO
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