Thermostatic bath2018-02-20T10:51:08+00:00

Project Description

THERMOSTATIC BATH

Professional thermostatic bath for sous vide cooking

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Sous vide cooking machine essential in every professional kitchen

This water bath is the equipment with which it will be possible to regenerate various dishes at the same time without mixing flavors preserved inside the vacuum bags.
Among the other advantages of sous vide cooking there is a considerable reduction of food weight loss, which passes from a 30% of the normal cooking, to a 7% of that in vacuum, thereby increasing the yield of the raw material. Also there is a great saving of time in the management of the kitchen, as this type of low temperature cooking does not require interventions allowing the chef to devote himself to other things.
Finally you will have to add very little fat and salt to foods to get amazing results.

Professional thermostatic bath with core probe for precise cooking

Thermostatic water bath for sous vide cooking at low temperature with stainless steel structure and tank.
The machine is equipped with a display showing the cooking time, the water and the core probe temperature detected by a sensor with 0.1 ° C delta.
The food cooking proceeds in total autonomy, in absence of water the machine stops automatically and a drain tap with safety valve allows to manage the level of water inside the tank.

Uniform cooking and maintenance of vitamins with thermostatic bath

  • 10 programs to save your most used recipes
  • Optimize the organization of your kitchen with delayed start cooking
  • Precision cooking with the core probe for accurate and perfectly cooked food inside the vacuum cooking bags
  • Pasteurization of food cooked with traditional cooking techniques
  • Thermal regeneration of vacuum packed food

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Domestic use
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Delis

Catering

Professional kitchens

Supermarkets

Food mechanical and chemical industry

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STATICOOK

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