THERMAL CIRCULATOR

PROFESSIONAL THERMAL CIRCULATORS FOR LOW TEMPERATURE COOKING

Compatible vacuum bags

Buste goffrate cottura

Buste lisce cottura

Delight evo 2020
domestic

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 2020
domestic

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 2020
horeca
professional kitchens

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 2020
horeca
professional kitchens

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.

staticook2020
horeca
professional kitchens

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

DOMESTIC USE, BAR

delis

DELIS

horeca

HO.RE.CA

professional kitchens

PROFESSIONAL KITCHENS

supermarket

SUPERMARKETS

food industry

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.

ibackground_cook

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