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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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SOUS VIDE SoftCooker S GN 2/3

SOUS VIDE SoftCooker S GN 2/3
SOUS VIDE SoftCooker S GN 2/3
38403 грн
42670 грн
in stock
Code: 63226
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Promotion up to 25.06.2026.
Manufacturer: Sirman, Italy / Bath volume, l: 14 / Faucet: Without faucet / Power, W: 1.15 / Body material: Stainless steel / Method of use: Self-leveling / Weight, kg: 5.00 / Overall dimensions (LxWxH), mm: 390x360x300
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  • Technical specifications

    Availability of a tap Without a tap
    Bath volume, l 14
    Body material Stainless steel
    Method of use Bulk
    Power, W 1.15
    Overall dimensions (L x W x H), mm 390x360x300
    Weight, кг 5.00
    Number of cooking programs 5
    Temperature system C° / F°
    Temperature, ˚С from 40˚ to 115˚С in 0.2˚С increments
    All characteristics

    Description. SOUS VIDE SoftCooker S GN 2/3

    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

    Sous Vide for low temperature cooking. temperature from 20˚ to 100˚ in 0.3˚C increments body - stainless steel.

    ...

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    Brand: Sirman, Italy Sirman, Italy

    Instructions. SOUS VIDE SoftCooker S GN 2/3
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  • Technical specifications. SOUS VIDE SoftCooker S GN 2/3

    Availability of a tap Without a tap
    Bath volume, l 14
    Body material Stainless steel
    Method of use Bulk
    Power, W 1.15
    Overall dimensions (L x W x H), mm 390x360x300
    Weight, кг 5.00
    Number of cooking programs 5
    Temperature system C° / F°
    Temperature, ˚С from 40˚ to 115˚С in 0.2˚С increments
    Brand: Sirman, Italy Sirman, Italy

    Instructions. SOUS VIDE SoftCooker S GN 2/3

  • Description. SOUS VIDE SoftCooker S GN 2/3

    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

    Sous Vide
    for low temperature cooking.
    temperature from 20˚ to 100˚ in 0.3˚C increments
    body - stainless steel.

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    Buy SOUS VIDE SoftCooker S GN 2/3 by price 38403 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.

  • Фотографии. SOUS VIDE SoftCooker S GN 2/3

     

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  • Feedback and questions. SOUS VIDE SoftCooker S GN 2/3
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If you are interested in this model, call 044 383-12-60, (067) 500-43-27. • High-precision heater with temperature control. • Operating temperature display. • 20 stored programs. • Stainless steel construction with IP X3 protection level. • Safety device switches off the heater if it is accidentall..
Food Service ❶ Equipment for sous vide
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