Sous Vide Technology in the Professional Kitchen
Ideal technology for restaurants with a la carte service system.
Exceptionally suitable for cooking outside peak hours.
Allows you to constantly maintain a consistently high quality of dishes.
The SOUS VIDE method of cooking food using vacuum-sealed food and equipment that can precisely control the cooking temperature is the best method for preserving the original flavor of ingredients.
One of the biggest advantages of this method is the minimal loss of food weight in relation to cooking time.
Literally translated, this means "cooking without air," i.e., under a vacuum. But 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 losses during cooking, and extends shelf life.
LOSS REDUCTION
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 technology 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.
Expiration date for Sous Vide cooking 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 Cooker
time setting 0-99 hours
t°=+5°/+99°C (tolerance ±0.1°)
recommended volume <10 liters
dry-running protection
material - plastic + stainless steel
power: 0.62 kW / 220 V
