SV-COMPACT SOUS VIDE MACHINE
Ref: 32000 - Package: 2
For domestic vacuum cooking at low temperature equipment.
At last we can cook at home as the great chefs of the best restaurants.
Equipped with a 10 liter tank the Sous-Vide Compact equipment has a programmable LCD control panel for time and temperature.
It has a new circulation pump (noiseless) with electronic control keeps the water temperature within the team homogeneously so that a uniform for a high quality cooking results are guaranteed.
TECHNICAL CHARACTERISTICS:
Programmable LCD display with time, actual temperature and programmed in C or F temperature mode.
Removable tank 10 liters
Dimensions: 250 x 380 x 220 mm
Tank Dimensions: 220 x 300 x 150 mm
Voltage: 220- 240 V - 50 Hz.
Temperature range: 0 to 99 ° C
Accuracy 0.5 ° C
Programmable time: from 1 minute to 24 hours
Weight: 3.5 Kg
Maximum power (in heating) 800 w.
Reduced consumption. optimal for long-term programs.
Accuracy: + 0,5ªC
Pump: Circulation pump with electronic control garantizaqr even cooking at low temperature.
SOUS VIDE THE KITCHEN
· The kitchen Sous vide cooking food is vacuum packed previously immersing them in a water bath at a controlled temperature very precisely. This technique allows you to use a much smaller amount of added fat and preserves a much larger proportion of the original nutrients thanks to the low cooking temperatures and no evaporation of its juices to be vacuum packed in a bag.
· The aromas remain intact, enhancing the flavor of food.
· Thanks to the low temperatures of cooking the food hardly move from point. Out perfectly cooked meats tender and juicy but so is ideal for those who like undercooked meat as for those who like the more cooked meat but with all the juices and flavors.
· This technique enables extremely precise control of the times and temperatures at which it is cooked, so always ensure optimum results and increasingly uniform. This overall reliability and uniformity in results allows significant savings in time and effort because once programmed the device does not require any attention to over time. The unit will run until it stopped on the control panel.
· When cooking vacuum inside a sealed bag not only decrease the product because there is no evaporation which also enhance the flavor and reduce added fats, also an important economic saving occurs when needed smaller quantities occurs product for the same result
EQUIPMENT NEEDED
Since the pre-packaged food must be vacuum it is also necessary to have a vacuum packing bags and their special rolls or vacuum cooking.
· Vacuum packing. This device allows to preserve food in an atmosphere free of oxygen in sealed bags at the same time preventing the exchange with other fluids, so that the food is cooked without contact with the outside while retaining all its juice (cooking on itself)
· Vacuum bags. To ensure optimal packaging and subsequent cooking process must be used special vacuum bags for cooking bear at least temperatures up to 100 ° C. All vacuum bags suitable for this use normally include the explicit indication that they are designed to especialemente or sous vide cooking.
VERY IMPORTANT
Products that are cooked sousvide process can take immediately once removed from the bag or can be stored (provided in the bag unopened) in the refrigerator or freezer to take them later. WHEN WILL KEEP is essential cool with as speedily as possible either by blast chilling equipment (for professional cases) or a bowl of water and plenty of ice.