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Máquina de cocción al vacío profesional  Sous Vide Sv-Master de Garhe GARHE 32150

Commercial model made entirely of stainless steel.16 l bucket equipped with removable basket and rack for optimal distribution of the bags.Includes socket and drain tube for convenient emptying of the bucket.Large format control panel with lcd screen and memory function for up to 5 custom programs.Very powerful and precise, it puts the professional-level vacuum cooker within everythingFeatures:Weight: 9.2kgPower: 2000wAccuracy: ±0.1°CProgram time: 0 to 99 hDimensions: 370x340x270mmVoltage: 220-240v - 50hzBucket capacity: 16 lTemp range.: 25 to 90°Cs the pockets.The sous vide kitchen· the sous vide kitchen consists of cooking previously vacuum packed foods by submerging it in a water bath at a very precisely controlled temperature.This technique allows you to use a much smaller amount of added fats and preserves a much greater proportion of the original nutrients thanks to the low cooking temperatures and the non-evaporation of its juices due to being vacuum packed inside a bag.· the aromas remain intact, enhancing the flavor of food.· thanks to the low cooking temperatures, the food is difficult to turn off.The meats come out perfectly cooked but tender and juicy, making it ideal for both those who like little-made meats and those who like the most cooked meat but with all its juices and flavors.· this technique allows extremely precise control of the times and temperatures at which it is cooked, so it always guarantees an optimal and uniform result every time.This total reliability and uniformity in terms of results allows great savings in time and effort, since once programmed the device does not require any attention until the time is over.The device will continue to go until it is stopped on the control panel.· when cooking in a tightly closed bag, there is barely no mermaid of the product due to the fact that there is no evaporation, so in addition to enhancing the flavor and reducing added fats, significant economic savings is also produced by the small quantities of product are needed to obtain the same result.Necessary equipmentSince food must be previously vacuum packed, it is necessary to also have a vacuum sealer and its corresponding special bags or rolls for vacuum cooking.· vacuum sealer.This device allows you to store food in an oxygen-free atmosphere in hermetically closed bags that at the same time prevent exchange with other fluids, so that the food is cooked without contact with the outside while preserving all its juice (cooks on itself)· vacuum bags.To guarantee optimal packaging and subsequent cooking process, you must use special vacuum bags for cooking that withstand at least temperatures of up to 100 oc.All vacuum bags suitable for this use typically include the express indication that they are specially designed for cooking or sous vide.Very importantProducts that are cooked by the sousvide process can be taken immediately once taken out of the bag or stored (always inside the unopened bag) in the refrigerator or freezer for taking later. When they are to store, it is essential to cool them as quickly as possible, either using a quick-folding equipment (for professional cases) or through a container of water and plenty of ice.

Máquina de cocción al vacío profesional Sous Vide Sv-Master de Garhe GARHE 32150

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