THERMAL CIRCULATOR
PROFESSIONAL THERMAL CIRCULATORS FOR LOW TEMPERATURE COOKING
Compatible vacuum bags
Buste goffrate cottura
Buste lisce cottura
DELIGHT EVO
Immersion thermal circulator for sous vide cooking made in stainless steel. Ergonomic, easy to use, LCD display, suitable for all heat-resistant containers able to contain up to 12l, suitable for domestic use.
VACROWNER
New immersion thermal circulator for sous vide cooking entirely made in stainless steel (Aisi 304), designed for those who are beginners with sous vide cooking, equipped with an LCD touch screen and a Bluetooth system that allows you to control the cooking process remotely by using an interactive App. Suitable for all heat-resistant containers able to contain up to 25l.
VACOOK 15
Reliable and resistant professional thermal circulator for sous vide cooking. Stainless steel body (Aisi 304), cooking time and water temperature display, 10 integrated programs to reproduce your successful recipes with a core probe for precise, uniform and reproducible cooking. Suitable for all heat-resistant containers able to contain up to 50l.
VACOOK Wi-Fi
Professional thermal circulator for sous vide cooking made in stainless steel (Aisi 304), metal touch screen, LCD display for cooking time display, offset for water temperature control and precision core probe, integrated App that allows remote Wi-Fi control up to a maximum of 10 machines at the same time, program that allows you to work with several cooking phases, delayed start to optimize time and costs.
STATICOOK
Thermostatic bath for sous vide cooking of vacuum packaged products.
Stainless steel (Aisi 304) body, digital panel with 10 programs, timer, internal memory, practical basket with removable dividers, core probe and delayed start.
CAPTION
DOMESTIC USE, BAR
DELIS
HO.RE.CA
PROFESSIONAL KITCHENS
SUPERMARKETS
FOOD MECHANICAL AND CHEMICAL INDUSTRY
ACCESSORIES
CORE PROBE
The core probe is a food temperature detection instrument, composed of an extra fine needle and a safety cap you use to cover the needle after its use. This probe allows you to get directly to the core of the product ensuring an accurate and timely measurement during the sous vide cooking process.
SPHErES
Anti-evaporation polypropylene spheres for sous vide cooking including practical bag. They are suitable for heat-resistant containers and/or pots for domestic use and they prevent the evaporation of water during the cooking process. These spheres allow a quick reaching of cooking temperature (up to 40% faster than traditional methods), limiting heat loss and energy consumption. They are made of a non- toxic material, BPA FREE, dishwasher-safe, resistant to high temperatures and reusable for multiple cooking processes.
NEOPRENE TAPE
Neoprene is a rubbery and flexible material and it is available in strips. You stick it on the vacuum bag in case of temperature detection by core probe, and it avoids the air entry during the insertion and extraction of the probe. Neoprene ensures excellent vacuum tightness thanks to a high heat resistance and proven insulating capacity.
SOUS VIDE COOKING
“Sous vide” is a French term that means “under vacuum” and, with reference to the kitchen, identifies foods that are cooked in low temperature conditions inside special vacuum pouches for Sous Vide cooking. Before proceeding with the cooking process, it is essential to pack the desired product in special embossed cooking bags/ rolls – in case of use of external suction machines – and smooth cooking bags / rolls – in case of use of professional chamber machines. Once the food has been packaged in the special vacuum pouch, it is sufficient to immerse the bag in the water for the desired cooking time.
ADVANTAGES
Food is protected from the bag and does not come into direct contact with the external cooking environment. In this way oxygen has no possibility to penetrate inside and the foods are not likely to oxidise. Thanks to sous vide foods do not lose their natural color, nor the nutritional properties and all the flavours remain inside as well as all the vitamins and minerals. The foods are therefore better, healthier and more colorful. Even foods that generally darken during cooking remain in their natural color. The sous vide technique
allows to prolong the shelf life of the product up to three times, since the absence of oxygen slows down the proliferation of bacteria and the oxidation of food. Sous vide is also recommended in diets because it allows you to cook without adding fat.
TECHNICAL FEATURES
| Delight Evo | Vacrowner | Vacook 15 | Vacook Wi-Fi | Staticook | |
|---|---|---|---|---|---|
| Dimensioni macchina h mm | 100x160x370 | 115x90x355 | 150x240x380 | 150x240x380 | 350x660x320 |
| Peso | 1,26 kg | 1,8 kg | 4 kg | 4,8 kg | 13 kg |
| Voltaggio ph | 230 V-50 Hz-1 | 230 V-50 Hz-1 | 110 V-60 Hz-1 230 V-50 Hz-1 |
110 V-60 Hz-1 230 V-50 Hz-1 |
230 V-50 Hz-1 |
| Consumo | 1,2 kW | 1,1 kW | 1,65 - 2,1 kW | 1,3 - 2,0 kW | 2,0 kW |
| Struttura | Stainless steel | Stainless steel | Stainless steel | Stainless steel | Stainless steel |
| Litri Max | 12 | 20 | 50 | 50 | 25 |
| Programmi | 10 | 30 | 10 | ||
| Range di temperature | 20 °C/95 °C | 0,1 °C/95 °C | 0,1 °C/95 °C | 0,1 °C/95 °C | 40 °C/95 °C |
| Risoluzione temperature | ± 0,1 °C | ± 0,1 °C | ± 0,1 °C | ± 0,1 °C | ± 0,3 °C |
| Avviso livello acqua minimo | ● | ● | ● | ● | ○ |
| Avvio ritardato | ○ | ○ | ● | ● | ● |
| Funzionamento °C/°F | ● | ● | ● | ● | ● |
| Allarme raggiungimento temperatura cottura | ● | ● | ● | ● | ● |
| Offset per controllo temperature | ● | ○ | ● | ● | ● |
| Sonda al cuore (accessorio) | ○ | ○ | ● | Incluso | ● |
