Sous Vide Sousmatic immersion roner

Sousmatic vacuum cooking stove.

Sous Vide is a type of cooking with which it is possible to seal food in a vacuum and cook it at controlled temperatures, so that all its organoleptic properties and flavors remain unaltered.
This device allows water to be heated to a very precise, customizable temperature and maintained during cooking.

FEATURES:

• Temperature range: 40°C to 95°C
• Temperature stability: +/-0.1°C to 60°C
• Pump power: about 11 liters per minute
• Water circulation: 360°
• Timer: up to 99 hours
• Capacity: 25 L

EQUIPMENT:

• Sousmatic Vacuum cooking stove
• Removable stainless steel protective casing
• Removable stand
• Feeder

WHY CHOOSE UNDERCOOKING?

Low-temperature cooking is easier than you might think. Simply place the food in a special bag, create the vacuum by sealing it, and immerse it in a hot water bath or steam oven with the desired temperature set (usually the temperature you want to achieve at the heart of the food). When the food reaches the required temperature at the core, you take it out of the bag and finish it, for example by sautéing it in a frying pan or grilling it to give it the classic aromatic crust, after which it is ready to be eaten.With this method you achieve results impossible to achieve with traditional cooking: the food retains incredibly perfect flavors, juices and textures.