Sous-vide appliance, SV-THERMO TOP

Why is sous-vide worthwhile?

QUALITATIVE ADVANTAGES:

• Extended shelf life of the products, with all the important nutrients
• Perfect flavor development: the flavors are retained in the casing
• A perfect texture that you have never experienced before
• Reduction of spices and fats by up to 40%.
• The color is retained: no oxidation process takes place without oxygen
• No harmful changes to the fats
• Precise, accurate cooking with core temperature sensors 
• Consistently high quality of the products on offer

ECONOMIC ADVANTAGES:

• Savings through better purchasing planning and longer shelf life
• Vegetables can be stored sliced for up to 25 days thanks to a perfect vacuum
• Up to 25% less weight loss of the cooked product
• Extended shelf life of cooked and raw products
• Reduction in energy consumption due to lower cooking temperatures
• Reduction of costs through "full load" avoidance of partial utilization
• Lower energy consumption thanks to the use of fewer appliances
• Less space required in kitchens, cooking for 150 people on just 8 m²
• Less cleaning required due to the use of fewer appliances
• Payback period of less than 1 year if used correctly

ORGANIZATIONAL ADVANTAGES:

• Mise en place, outside peak times
• Better production planning depending on the extension of shelf life
• Effective management of personnel capacity and working time
• Better utilization of refrigeration facilities, with possible reduction in their number

SERVICE BENEFITS:

• Increase in the product range
• Offer of products at any time of the year with extension of the offer period
• Fast response times and better service
• Standardization of the quality and quantity of food on offer
• Minimization of purchased convenience and frozen products

Download:
PDF brochure

The most important temperatures at a glance:

- Red meat at 50°-65°C
- White meat at 66°-70°C
- Meat with bones at 76°C
- Small vegetables at 83°-100°C
- Large vegetables at 85°-100°C