SYV Valve
The "core probe valve" device, or also SYV (Save Your Vacuum), allows to detect the core temperature of the product being cooked sous-vide , creating barrier to the air passage in the point where the needle probe goes through the bag.
The SYV valve can be reused over and over again, i.e. every time the process involves core temperature sensing.
The choice of materials (Teflon, silicone and stainless steel) allows the SYV valve to be used at temperatures above 100°C; therefore the real limit is the type of bag used.
The "core probe valve" device, or also SYV (Save Your Vacuum), allows to detect the core temperature of the product being cooked sous-vide , creating barrier to the air passage in the point where the needle probe goes through the bag.
The SYV valve can be reused over and over again, i.e. every time the process involves core temperature sensing.
The choice of materials (Teflon, silicone and stainless steel) allows the SYV valve to be used at temperatures above 100°C; therefore the real limit is the type of bag used.
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Technical details
| Cooking processes | Temperature |
| Cooking | 130°C |
| Blast chilling | -20°C |
| Bain-marie | 100°C |
| Steam oven cooking | 130°C |
A good support
- High vacuum sealing: Vacuum seals in blast chiller, bain-marie, steam oven up to +130°C for long. Vacuum loss due to bag oxygen permeability is more likely
- Suitability for food contact: stainless steel, food grade silicone, food grade teflon.
SYV Technical data
Useful data:
- Temperature: suitable for cooking processes and blast chilling from -20°C to +130°C.
- Suitable for cooking in water bath up to +100°C.
- Suitable for cooking in steam oven up to +130°C
SYV VALVE
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