How does it work?

How does the SmartVide Track work?

1. SmartVides

We have a SmartVide or several SmartVides connected to the SmartVide Track.

2. Scanning a label and confirming the recipe

We scan a label or SmartVide Tag and confirm or edit the recipe assigned to it.

3. Assigning the label to a packaged portion

We assign the smart label to a packaged portion.

4. Introducing the portion into the tank

We introduce the labelled portion, with the time already defined, into the tank.

5. SmartVide Track monitors the cooking times of each portion

SmartVide Track monitors the cooking times of each portion in the bath(s) and reports the time remaining and the end of the process.

6. Removing the product and final scanning

At the end of the time, the operator takes the bag out of the bath and scans the label.

7. Food is ready to finish, plate up and serve

The food is ready to finish, plate up and serve.

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 Track
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.

Sous-vide cookers
  • 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.

view more Sous-vide cookers »

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