Sous-vide Cookers
Clip-on immersion circulator with stirrer   Unstirred digital baths  

Commercial precision cooker to get the best of 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 adherents 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

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Clip-on immersion circulator with stirrer
Sous-Vide cooker with stirrer "SmartVide"

Commercial high-precision stirrer circulator. Reliable, user-friendly and portable. It can be fitted in seconds into a standard gastronorm container of different sizes. Maximum capacity: 56 litres / 14 gal.

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 SPECIFICATIONS SMARTVIDE 8 PLUS SMARTVIDE 8 SMARTVIDE 6 SMARTVIDE 4
Temperature
Display precision  0.01ºC 0.01ºC 0.01ºC 0.01ºC
Range  5-95ºC  5-95ºC  5-95ºC  5.95ºC
Time
Resolution  1'  1'  1'  1'
Cycle(s) duration  1'-99h  1'-99h  1'-99h  1'-99h
General Features
Max.recipient capacity   56l 56l  56l 28l
Total loading  2000W 2000W 2000W 1600W
Bluetooth Connectivity  Yes No No No
HACCP-ready Yes No No No
Core probe Optional Optional No No
Panel & handle Stainless steel Stainless steel Polyamide Polyamide
Transport bag Yes Yes Optional Optional
Dimensions
Submergible part  117x110x147mm 117x110x147mm  117x110x147mm  112x94x147mm
External  124x140x360mm 124x140x360mm  124x140x360mm  112x127x355mm
Net Weight  4.1Kg 4.1Kg  3.5Kg  2.7Kg

Unstirred digital baths
Static Sous-Vide bath

Unstirred digital baths, combining precision and production capacity without depending on external containers. Stainless steel construction 4, 14, 22 or 28-litre baths.

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 SPECIFICATIONS SVC-14 SVC-28 SVC-4-22D
Temperature
Display Precision  0.01ºC 0.01ºC 0.01ºC
Range  5-95ºC  5-95ºC  5-95ºC
Control PID-Adaptive PID-Adaptive PID-Adaptive
Time
Resolution  1'  1'  1'
Cycle(s) duration  1'-99h  1'-99h  1'-99h
General Features
Máx. recipient capacity  14l 28l  26l
Total loading  1500W 1900W 1250W
Tap  Yes Yes Yes
Dimensions
Internal 300x300x150mm 300x505x200mm  117x110x147mm
External  431x377x290mm 332x652x290mm  124x140x360mm
for further information
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