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.
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.
IT CAN COOK:
Liquids SolidsIDEAL FOR:
restaurants, hotels, butchers, delicatessens.
OTHER DETAILS
› 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
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Technical specifications
BODYWORK
Stainless steel
DIMENSIONS
427 x 703 x 353h mm
WEIGHT
27 Kg
VOLTAGE
220-240V / 50-60Hz - 1600W
TANK VOLUME
27 lt
INSTALLATION
counter top
02
Details
Sous-vide cooking
The only thermostatic bath on the market with 3 probes, decimal temperature control and automatic water level control. Ideal for sous-vide cooking at low temperatures. 3 probes with +/- 0.5° accuracy and 0.1 C° display resolution
End of cycle signalling
Automatic control of water level. End-of-cycle warning buzzer sound. 2 water inlet solenoid vales and 1 drain solenoid valve 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.
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Kits
Digital panel
Smooth cooking bags
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