SMARTVIDE VACUUM COOKERS

Advantages of sous-vide cooking

Product quality: more tender, tasty products with the best consistency.

• Minimal moisture and weight loss.
• Preserves flavor and aroma.
• Enhances flavors and preserves colors.
• Preserves nutrients unlike traditional cooking.
• It has been shown that sous vide cooking retains many more vitamins than traditional or steam cooking.
• You need to add very little fat and salt to your food.
• Consistent results.

Organizational and economic advantages:

• Maximizes advance preparation and makes working during peak hours easier.
• Minimum product waste and timely control of portions and costs.
• Low energy consumption compared to ovens.
• Cooking without gas reduces kitchen temperatures and the risk of fire.
• Possibility of regenerating different dishes at the same time.
• Reduction of cleaning times.
• Very easy to use and uniform and consistent results.
• Production planning allows you to expand the menu.

SmartVide by Sammic:

• It can be used in gastronorm trays of different sizes.
• Easy storage and transportation.
• Stability / uniformity of ±0.1ºC.
• Minimum working depth: 150 mm / 200 mm (SmartVide XL).
• Wireless connectivity.
• HACCP ready.
• Ready for Janby Track.
• Memory recipe.
• Continuous software update.
• Optional core probe.

SMARTVIDE 5 - PRODUCT DATA SHEET

SMARTVIDE 7 - PRODUCT DATA SHEET

SMARTVIDE 9 - PRODUCT DATA SHEET

SMARTVIDE XL - PRODUCT DATA SHEET