Sous-vide Cookers

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