Ротационный кипятильник (термостат) Sirman Soft Cooker Y09

Thermostat Sirman Soft Cooker Y09 designed for the preparation of a wide range of dishes using the Sous Vide technology at the enterprises of public catering.

The device is equipped with display that shows working temperature. The circulation valve of the thermostat results in excellent mixing of the product. The locking device of the engine smoothly fires when detecting overvoltage and excess temperature.

Features:

• Automatic protective device in the "idle" use
• The structure of protected stainless steel IP X3
• The stainless steel handle for ease of carrying machine

Features:

• Operating temperature: from 40 to 115 °C
• Max. working depth: 165 mm
• Max. working volume: 50 to 80 l
• Voltage: 220V
• Power: 2 kW
• Dimensions: mm HH
• Package dimensions: mm 330x455x240
• Weight: 4.5 kg
• Shipping weight: 5.5 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