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

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