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.
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 the Sous Vide method: fish – 4-6 days; beef – 25-30 days; veal – 25-30 days; pork – 15-18 days; poultry – 10-18 days; vegetables – up to 45 days.
The SOUS VIDE HENDI 225 479 oven is designed for cooking or heating food using a very precisely set and controlled process.
Temperature probe, separate adjustment of probe parameters.
The handles are conveniently located on the sides of the body.
The door gasket is easy to clean.
The oven chamber is heated from 4 sides, and the heat is distributed evenly throughout its entire volume.
Energy-saving model thanks to additional insulation
The oven chamber is made from a single piece of sheet metal (without seams), with rounded edges for easy cleaning.
Temperature adjustment in 1°C increments, chamber temperature from 0 to 120°C, temperature with probe use and temperature maintenance from 0 to 100°C.
The door is left- and right-handed; factory installation is right-handed; it can be easily switched to the left side.
Digital control, time viewing, setting and viewing probe/chamber temperature.
Stainless steel guides, suitable for GN 1/1 containers, grids and 600x400 baking trays; 3 levels.
