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. More than a fashion, it is a cooking technique that gains respect for both its advantages related to product quality and the economic and organisational benefits that it brings to the commercial kitchen.
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Immersion Circulator SmartVide 4Max. capacity: 28 lt./ 7 gal. -
Immersion Circulator SmartVide 6Max. capacity: 56 lt./14 gal. -
Immersion Circulator SmartVide 8Max. capacity: 56 lt./14 gal. -
Immersion Circulator SmartVide 8 PlusMax. capacity: 56 lt./14 gal. Bluetooth connectivity for HACCP. -
Sous-vide cooker SVC-14Unstirred sous-vide digital bath with 14 litres capacity. -
Sous-vide cooker SVC-28Unstirred sous-vide digital bath with 28 litres capacity. -
Sous-vide cooker SVC-4-22DUnstirred sous-vide digital bath with two tanks of 22 and 4 litres capacity.
Sammic offers a wide range of sous-vide equipment in terms of capacity and uses, including both portable immersion circulators with stirrer and unstirred waterbaths, providing the right solution for each user's needs.
BENEFITS OF SOUS-VIDE COOKING
Product quality: it allows to obtain a more tender and tasty product and with a better texture.
- Minimal loss of moisture and weight.
- Preservation of flavour and aroma as water-soluble substances - especially aromatics - are not lost.
- Flavours are enhanced, colours retained and little or no salt is required.
- Nutrients are preserved as water-soluble minerals are not leaked into cooking water, as cooking in a vacuum bag eliminates this.
- Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling.
- Little additional fat is required during cooking.
- Consistent results every time a dish is cooked.
Operational and economic benefits:
- Allows to prepare dishes in advance, making work organisation easier in peak periods.
- Minimizes waste by advance preparation of controlled portions.
- Low energy consumption compared with ovens and gas ranges. Non-use of gas reduces ambient temperature in kitchen, and fire risk.
- Several meals from starter to dessert can be regenerated simultaneously in the same bath reducing clean-up time.
- With minimal training, unskilled staff can use Sammic sous-vide cooking appliances. This simplifies service and is especially useful for room service during the night.
- Production planning allows the restaurant to offer a wider variety of dishes.
- Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases resulting in greater yield.
- Cheaper cuts of meat can be used as the sous-vide technique dramatically improves tenderness.
TYPES OF SOUS-VIDE COOKERS
Clip-on immersion circulator with stirrer:
- It can be fitted in seconds into a standard gastronorm container of different sizes.
- Easy to stock and transport.
- Stability/uniformity: ± 0.1°C.
- Minimum container depth: 150 mm.
Unstirred digital baths:
- Static sous-vide bath.
- Combines the precision and the capability to produce without depending on external containers.
- Different models and sizes available.
- Stainless steel construction.
- 14 or 28 litres model with the possibility to use partitions (optional), and a duo-bath with two tanks (4 + 22 lt.).
- Sensitivity +-0.2ºC, uniformity +-0.1ºC.
More information at www.sous-vide.cooking
Accessories for Sous-vide Cookers
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Digital thermometer and Probe KitTo know the exact temperature of the product -
Needle Probe for sous-vide cookersTo get to the heart of the product. -
Probe Foam SealTo prevent losing vacuum into the bag when using a needle probe -
Insulated tank for SmartVide immersion circulatorSpecially designed for SmartVide -
Lid for SmartVide -
Floating balls for SmartVideIdeal for avoiding evaporation during the cooking process -
Bath Partition -
SmartVide transport bagSpecially designed for SmartVide
