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.

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