The sous-vide cooking line represented by SV Thermo, the top machine for sous-vide cooking, the only thermostatic bath on the market equipped with 3 core probes and decimal temperature control. Ideal for low temperature sous-vide cooking.
The heating element is a silicone resistance positioned on the whole bottom of the tank, thanks to the PID controller and the PT1000 water temperature probe (A-class) the machine guarantees a control with millesimal precision.
THREE CORE PROBES
Cooking time in Sous Vide depends on the volume of the product. Sv-Thermo can be equipped with 3 probes to check the core temperature of your product. Vacuum pack your food with a SYV valve, place the bag in water and insert the probe to the product’s core, its temperature will be always under control. Machine can be programmed to stop automatically when the food reaches the final temperature.
SV-THERMO - THE 'WATER' GREEN OVEN
Water is the best and most effective conductor of heat, superior to steam thanks to its greater density. Using a dedicated machine for cooking and regenerating in vacuum allows the other equipment to be completely free to perform other functions, such as traditional cooking, browning or finishing. Lower managment costs, compared to other cooking systems: the fully insulated tank, with Gastronorm 1/1 dimensions, has a smaller size than oven but it can cook up to 15kg of food with a very limited limited consumption: 3kW and 1 liter of water in 12 hours!
PERFECT CIRCULATION OF WATER
Circulation of water is made by convective principle and continuous injection of water thanks to the direct connection to the water supply. No maintenance is needed as no mechanical parts are used to circulate water. The absence of superfluous mechanisms and the automatic discharge of water makes the machines easy to clean.