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SV Thermo

Thermostatic bath for low temperature cooking of Sous-Vide products. Sv-Thermo is equipped with a totally stainless steel body, 3 millesimal temperature control probes, 4 different cooking modes, a digital panel with 4 displays and 99 programs memory, 4 timer, a practical basket with removable dividers, "anti-shock" glass lid, possibility of connection to the water supply for automatic refilling of the tank, 2 water loading solenoid valves and 1 water discharge solenoid valve.

Functionality:

  • Automatic charging of hot and cold water
  • Date and time for delayed start
  • Automatic and/or delayed resetting of the cooking cycle, with hot water loading
  • Night cooking with possibility to maintain products warm for fast food service
  • Automatic cooling with cold water loading after cooking

Can cook: all type of products in Sou-sVide

Ideal for: restaurants, hotels, butchers, delicatessens.

Sous-vide cooking

3 control probes

The only thermostatic bath on the market with 3 probes, decimal temperature control and automatic control of water level.

Ideal for sous-vide cooking at low temperatures.

3 probes with +/- 0.5° accuracy and 0.1 C° display resolution

End of cycle signalling

99 cooking programs

Automatic control of water level.

End-of-cycle warning buzzer sound.

2 solenoid valves water load, 1 solenoid valve water discharge.

4 digital displays.

4 cooking modes

Cook and Stop: the heating element is switched off at the end of cooking.

Cook and Chill: the hot water is drained and the cold water is loaded at the end of the cooking process.

Cook and Mantain: it maintains the programmed temperature at the end of cooking.

Catering: Sous Vide in alla circumstances without any need of water connection.

SV Thermo - Details

  • Anti-shock lid

    Anti-shock lid

    Perfect visibility of the product during cooking; anti-shock material; it can be installed for opening in any direction

  • Heat maintenance

    Heat maintenance

    The complete insulation of the machine prevents the heat dispersion. Once the water is heated, the temperature is manteined with minimum energy consumption.

  • 6 water levels

    6 water levels

    Possibility to choose the right quantity of water to avoid waste and extra energy or water consumption.

  • Portability

    Portability

    Practical handles for easier portability.

  • Practical basket

    Practical basket

    Practical system with removable basket and dividers with possibility of vertical positioning of the product to be cooked.

  • Homogeneous temperature

    Homogeneous temperature

    Thanks to the heating element which runs along the entire base of the tank, the water is heated evenly, guaranteeing perfect cooking and repeatable results.

  • Three core probes

    Three core probes

    For ultra-accurate cooking of various types and/or sizes of products

Technical specifications

Bodywork

Acciaio inox


Dimensions

427 x 700 x 380h mm


Weight

23 kg


Voltage

230v 50/60hz 1600w


Tank volume

27 lt


Installation

Banco


Standard equipment

pannello_digitale Digital panel

Equipment on request

Datasheet ⤓Download datasheet: SV Thermo
Brochure ⤓Download brochure: SV Thermo

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