Ротационный кипятильник (термостат) PolyScience 7306AC2E

The rotary kettle PolyScience 7306AC2E equipped with accurate temperature control. With it you can prepare meals using the Sous Vide technology.

This model belongs to the CLASSIC series. The boiler is equipped with a digital controller, led screen and 3 preset buttons.

Features:

• Capacity: 720 l/h
• Volume: 30 l
• Maximum temperature: 93 °C
• Minimum immersion depth: 760 mm
• Voltage: 220V
• Power: 1.6 kW
• Dimensions: mm HH
• Package dimensions: mm HH
• Product weight: 4.1 kg
• Shipping weight: 8.2 kg

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