Rival HAND MIXER HM-708 User Manual download pdf (Page 68)

104

SOUS-VIDE BATHS AND CLIP-ON STIRRER

Temperature-controlled sous-vide cooking has become an indispensable

technique for any kitchen that follows the last trends. More than a fashion,

it is a cooking technique that gains adherents for both its advantages

related to product quality as the economic and organisational benefits that

this means.

Sammic offers a wide range of sous-vide equipment in terms of capacity

and uses, including both unstirred waterbaths and a portable cooker with

stirrer, providing the right solution for each user’s needs.

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 leached 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 organization easier in

peak periods.

· Minimise wastage 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.

· 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.

5170015

SVP-100 - 230V / 50-60 Hz/ 1~

9050200

GN Container 2/1 - 200mm depth

9050150

GN Container 2/1 - 150mm depth

1050172

GN 2/1 Cover

9051150

GN Container 1/1 - 150mm depth

9051200

GN Container 1/1 - 200mm depth

1050171

GN 1/1 Cover

9052150

GN Container 2/3 - 150mm depth

9052200

GN Container 2/3 - 200mm depth

1050170

GN 2/3 Cover

BENEFITS OF SOUS-VIDE COOKING

CL I P - O N I M M E R S I O N C I R C U L A TO R

www.sous-vide.cooking

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