SMARTVIDE XL VACUUM COOKERS

Advantages of sous vide cooking

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

• Minimal moisture and weight loss.
• It retains the flavour and aroma.
• It enhances flavours and preserves colours.
• It preserves nutrients unlike traditional cooking.
• Sous vide cooking has been shown to retain many more vitamins than traditional cooking or steaming.
• It is necessary to add very little fat and salt to the food.
• Consistent results.

Organizational and economic advantages:

• Maximize advance preparation and facilitate work during peak hours.
• Minimal product waste and precise control of portions and costs.
• Low energy consumption compared to ovens.
• Cooking without gas reduces the temperature of the kitchen and the risk of fire.
• Possibility of regenerating different dishes at the same time.
• Reduced cleaning times.
• Very easy to use and consistent, uniform results.
• Production planning allows you to expand your 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 updates.
• Optional heart probe.