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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 Machine STEBA SV 50

Sous Vide Machine STEBA SV 50
Sous Vide Machine STEBA SV 50 Sous Vide Machine STEBA SV 50 Sous Vide Machine STEBA SV 50
Manufacturer: Steba, Germany / Power, W: 800 / Body material: Stainless steel / Method of use: Submersible / Weight, kg: 2.00 / Overall dimensions (LxWxH), mm: 70x110x370
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  • Technical specifications

    Body material Stainless steel
    Method of use Immersive
    Power, W 800
    Overall dimensions (L x W x H), mm 70x110x370
    Weight, кг 2.00
    Display LED
    Temperature, ˚С from 5˚ to 99˚С in 0.5˚С increments
    All characteristics

    Description. Sous Vide Machine STEBA SV 50

    If you are interested in this model, call 383-12-60, (067) 500-43-27. To cook in Sous Vide, you need a vacuum sealer. 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. Peculiarities: • Very compact professional device • Preserves the beneficial properties and natural taste of products • Suitable for any container with a depth of 15 cm or more • Stainless steel body • Indication of set and current temperature, timer • Heats 20 liters in 45 minutes to 56°C • Precise electronic regulation of heating temperature up to 0.5 °C • LED display with b...

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    Brand: Steba, Germany Steba, Germany

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  • Technical specifications. Sous Vide Machine STEBA SV 50

    Body material Stainless steel
    Method of use Immersive
    Power, W 800
    Overall dimensions (L x W x H), mm 70x110x370
    Weight, кг 2.00
    Display LED
    Temperature, ˚С from 5˚ to 99˚С in 0.5˚С increments
    Brand: Steba, Germany Steba, Germany

  • Description. Sous Vide Machine STEBA SV 50

    If you are interested in this model, call 383-12-60, (067) 500-43-27.
    To cook in Sous Vide, you need a vacuum sealer.
    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.
    Peculiarities:
    • Very compact professional device
    • Preserves the beneficial properties and natural taste of products
    • Suitable for any container with a depth of 15 cm or more
    • Stainless steel body
    • Indication of set and current temperature, timer
    • Heats 20 liters in 45 minutes to 56°C
    • Precise electronic regulation of heating temperature up to 0.5 °C
    • LED display with backlight

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    Buy Sous Vide Machine STEBA SV 50 by price 5000 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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