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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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Home      Heating equipment      Equipment for sous vide

SOUS VIDE Softcooker with Gastronorm Pan

SOUS VIDE Softcooker with Gastronorm Pan
SOUS VIDE Softcooker with Gastronorm Pan
45530 грн
50589 грн
in stock
Code: 79684
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Promotion up to 25.06.2026.
Manufacturer: Sirman, Italy / Bath volume, l: 28 / Faucet: Without faucet / Power, W: 2000 / Body material: Stainless steel / Method of use: Submersible / Weight, kg: 7.70 / Overall dimensions (LxWxH), mm: 565x360x440
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  • Technical specifications

    Availability of a tap Without a tap
    Bath volume, l 28
    Body material Stainless steel
    Method of use Immersive
    Power, W 2000
    Overall dimensions (L x W x H), mm 565x360x440
    Weight, кг 7.70
    Maximum heating depth, mm 165
    Number of cooking programs 5
    Temperature, ˚С from 20˚ to 100˚С in 0.3˚С increments
    All characteristics

    Description. SOUS VIDE Softcooker with Gastronorm Pan

    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. 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. The Softcooker Y09 thermoprocessor can be installed on a gastronorm container or a saucepan with a s...

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    Brand: Sirman, Italy Sirman, Italy

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  • Technical specifications. SOUS VIDE Softcooker with Gastronorm Pan

    Availability of a tap Without a tap
    Bath volume, l 28
    Body material Stainless steel
    Method of use Immersive
    Power, W 2000
    Overall dimensions (L x W x H), mm 565x360x440
    Weight, кг 7.70
    Maximum heating depth, mm 165
    Number of cooking programs 5
    Temperature, ˚С from 20˚ to 100˚С in 0.3˚С increments
    Brand: Sirman, Italy Sirman, Italy

  • Description. SOUS VIDE Softcooker with Gastronorm Pan

    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.
    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.
    The Softcooker Y09 thermoprocessor can be installed on a gastronorm container or a saucepan with a suitable internal volume.

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    Buy SOUS VIDE Softcooker with Gastronorm Pan by price 45530 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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