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Technical specifications
| Body material |
Stainless steel |
| Method of use |
Immersive |
| Power, W |
2000 |
| Overall dimensions (L x W x H), mm |
130x260x380 |
| Weight, кг |
4.50 |
| Maximum volume, l |
up to 50 |
| Number of cooking programs |
20 |
| Temperature, ˚С |
from 20 to 100˚С increments of 0.3˚С |
| Maximum heating depth, mm |
165 |
All characteristics
Description. Sous-vide thermoprocessor Sirman Softcooker XP
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 accidentally used without liquid. • Circulation pump for better mixing of the product • Temperature sensor to prevent overload and overheating. • Polycarbonate cover for better thermal insulation and reduced heat loss. 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 4...
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Video. Sous-vide thermoprocessor Sirman Softcooker XP
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Spare parts for Sous-vide thermoprocessor Sirman Softcooker XP
: 53097
Buy
in stock
Board for Softcooker Y09 code GM5946300..
: 44501
Buy
in stock
Thermostat for the Sous Vide Softcooker Y09 / Wi-Food thermoprocessor Code GM5826100 This thermostat is marked with a red circle on the exploded diagram, look carefully to see what you need A revolution in low-temperature cooking has arrived: Sirman's new SOFTCOOKER Wi-Food vacuum cooker offers..
: 17078
Order
made to order
Fuse for the SOUS VIDE SOFTCOOKER Y09 / WI-FOOD thermoprocessor Code GM5826150 This fuse is marked with a red circle on the explosion diagram, look carefully to see what you need. A revolution in low-temperature cooking has arrived: Sirman's new SOFTCOOKER Wi-Food vacuum cooker offers a free ap..
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Technical specifications. Sous-vide thermoprocessor Sirman Softcooker XP
| Body material |
Stainless steel
|
| Method of use |
Immersive
|
| Power, W |
2000
|
| Overall dimensions (L x W x H), mm |
130x260x380
|
| Weight, кг |
4.50
|
| Maximum volume, l |
up to 50
|
| Number of cooking programs |
20
|
| Temperature, ˚С |
from 20 to 100˚С increments of 0.3˚С
|
| Maximum heating depth, mm |
165
|
|
|
-
Description. Sous-vide thermoprocessor Sirman Softcooker XP
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 accidentally used without liquid.
• Circulation pump for better mixing of the product
• Temperature sensor to prevent overload and overheating.
• Polycarbonate cover for better thermal insulation and reduced heat loss.
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.
Accessories. Sous-vide thermoprocessor Sirman Softcooker XP
bain-marie 200 mm deep, up to 50 liters
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Фотографии. Sous-vide thermoprocessor Sirman Softcooker XP
Видео. Sous-vide thermoprocessor Sirman Softcooker XP
| Подписаться на видео канал food-service.com.ua |
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-
Spare parts for Sous-vide thermoprocessor Sirman Softcooker XP
: 53097
Buy
in stock
Board for Softcooker Y09 code GM5946300..
: 44501
Buy
in stock
Thermostat for the Sous Vide Softcooker Y09 / Wi-Food thermoprocessor Code GM5826100 This thermostat is marked with a red circle on the exploded diagram, look carefully to see what you need A revolution in low-temperature cooking has arrived: Sirman's new SOFTCOOKER Wi-Food vacuum cooker offers..
: 17078
Order
made to order
Fuse for the SOUS VIDE SOFTCOOKER Y09 / WI-FOOD thermoprocessor Code GM5826150 This fuse is marked with a red circle on the explosion diagram, look carefully to see what you need. A revolution in low-temperature cooking has arrived: Sirman's new SOFTCOOKER Wi-Food vacuum cooker offers a free ap..
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