Ротационный кипятильник (термостат) Grant SV200

Immersion thermostat Grant SV200 allows you to cook delicious meals using the Sous Vide technology, giving them a delicate taste and retaining all the important minerals products. The thermostat easy to clean, and its portability saves space in the kitchen.

Features:

• Automatic security system
• Timer
• LED display
• Suitable for both round and rectangular containers

Features:

• Volume of tank: 50 l
• Temperature range: from 5 to 100 °C
• Minimum immersion depth: 90 mm
• The depth below the edge of the tank: 150 mm
• Height above the edge of the tank: 200 mm
• Voltage: 220V
• Power: 1.3 kW
• Maximum wall thickness rectangular capacity: 35 mm
• Maximum wall thickness round capacity: 30 mm

The technology of Sous Vide combining cooking in vacuum packing and low temperatures, rapid cooling and regeneration. The advantages of Sous Vide is to obtain high quality products, reduction of losses during heat treatment and increase shelf life. Vacuum packaging retains the flavor, aroma, and beneficial trace elements. The smells of different foods do not mix.

The stages of the Sous Vide technology

Features:

• Protection against external contaminants and pathogenic microorganisms
• Biological stabilization of the product at a temperature from 0 to +3 °C
• The cessation of oxidation and the preservation of the organoleptic properties
• Protection from accidental damage and spoilage
• Ease of operation, regeneration of ready meals — do not require the presence of skilled personnel
• Ensuring longer periods of storage without loss of quality
• Simultaneous cooking of different foods
• The cost of raw materials due to reduced weight losses at the stage of heat treatment (for example, when working with meat the loss is reduced by 80 %)
• More efficient energy consumption (regeneration lasts less, therefore uses less energy)

The shelf life of products when the technology of cooking Sous Vide:

• Fish: 4-6 days
• Beef: 25-30 days
• Veal: 25-30 days
• Pork: 15-18 days
• Poultry: 10-18 days
• Vegetables: up to 45 days