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SmartVide Track A smart timer for use when regenerating and cooking food by sous-vide

System to control the individual sous-vide cooking time for each portion.


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  1. What is it?
  2. Who is it for?
  3. Component parts
  4. How does it work?
  5. Advantages

Why SmartVide Track?

Without SmartVide Track

With SmartVide Track

  • Which bag was put in first?
  • How do you control the different cooking times for each of the portions?
  • How do you identify portions for customers with special needs?
  • How do you keep a record of what you’ve cooked?
  • It allows you to manage the cooking times of food bag by bag, identifying each portion and controlling its cooking time.
  • It can be used both for regeneration and for low

    temperature cooking.
  • SmartVide gives us precise temperatures on top of this we've added precise cooking and regenerating times.
  • Logging of generation/communication records for HACCP control.
  • In addition, the system can be extended to other areas where there is a need for time control of individual items.

SmartVide Track

Exclusive customised control system for cooking times of individual portions.
SmartVide Track is the only system that allows the cooking times of foods to be traced bag by bag, identifying each container and controlling its cooking time. It provides an exhaustive traceability of the temperature and time historic data compatible with HACCP controls. SmartVide Track provides maximum productivity and efficiency in the kitchen workflow. This way, a working system is created that, added to the maximum temperature precision offered by the SmartVide thermocirculator, makes it possible to work with optimum control of cooking times. SmartVide Track can be used for both cooking at low temperatures and when regenerating.

SmartVide Tags

SmartVide Tags

SmartVide Tools: Supports

SmartVide Tools: Supports

SmartVide Tools: Organisation for Tags

SmartVide Tools: Organisation for Tags

Sous-vide cookers

Commercial precision cooker to get the best products.
Temperature-controlled sous-vide cooking has become an indispensable technique for any kitchen that follows the latest trends. This technique allows to obtain more tender, tasty products with the best texture, with the minimum loss of moisture and weight.

  • Created by potrace 1.13, written by Peter Selinger 2001-2015
  • Maximum recipient capacity
30 l Immersion Circulator SmartVide 5 Maximum capacity: 30 l / 8 gal.
56 l Immersion Circulator SmartVide 7 Maximum capacity: 56 l /14 gal.
56 l Immersion Circulator SmartVide 9 Maximum capacity: 56 l /14 gal.
120 l Immersion Circulator SmartVide XL Maximum capacity: 120 l / 30 gal.
High production retherming and cooking station The SmartVide XL cooker + 120P heated tank: Serve up to 200 portions of 200 g per hour.

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