Sous-vide cookers
Commercial precision cooker to get the best products.
Temperature-controlled sous-vide cooking has become an indispensable technique for any kitchen that follows the latest trends. More than a fashion, it is a cooking technique that gains respect for both its advantages related to product quality and the economic and organizational benefits that it brings to the commercial kitchen.
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Immersion Circulator SmartVide 51.6 Hp / 1200 W. Maximum capacity: 30 lt./ 8 gal.
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Immersion Circulator SmartVide 72 Hp / 1400 W. Max. capacity: 56 lt./14 gal.
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Immersion Circulator SmartVide 92 Hp / 1400 W. Max. capacity: 56 lt./14 gal.
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new[COMING SOON] Immersion Circulator SmartVide XMaximum capacity: 56 lt./ 14 gal.
Sammic offers a wide range of sous-vide equipment in terms of capacity and uses, including both unstirred waterbaths and a portable cooker with stirrer, providing the right solution for each user's needs.
BENEFITS OF SOUS-VIDE COOKING
Product quality:
- It allows to obtain a more tender and tasty product and with a better texture.
- Minimal loss of moisture and weight.
- Preservation of flavour and aroma as water soluble substances - especially aromatics - are not lost.
- Flavours are enhanced, colours retained and little or no salt is required.
- Nutrients are preserved as water-soluble minerals are not leaked into cooking water, as cooking in a vacuum bag eliminates this.
- Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling.
- Little additional fat is required during cooking.
- Consistent results.
Operational and economic benefits:
- Allows to prepare dishes in advance, making work organization easier during peak periods.
- Minimize waste by advance preparation of controlled portions.
- Low energy consumption compared with ovens and gas ranges. Resulting in ambient temperature in kitchen, and fire risk.
- Several meals from appetizers to dessert can be regenerated simultaneously in the same bath reducing preparation and clean up time.
- With minimal training, unskilled staff can use Sammic sous-vide cooking appliances. This simplifies service and is especially useful for room service during the night.
- Production planning allows the restaurant to offer a wider variety of dishes.
- Minimum shrinkage of contents during cooking process, typically from 30% to less than 5% in most cases resulting in greater yield.
- Cheaper cuts of meat can be used as the sous vide technique dramatically improves tenderness.
SAMMIC SMARTVIDE STIRRER CIRCULATORS:
- Can be fitted in seconds into a standard gastronorm container of different sizes.
- Are easy to stock and transport.
- Stability/uniformity: ± 0.1°C.
MORE INFORMATION: www.sous-vide.cooking
SMARTVIDE5 | SMARTVIDE7 | SMARTVIDE 9 | SMARTVIDE X | |
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Capacity | 30l | 56l | 56l | 56l |
Core probe |
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Bluetooth connectivity |
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HACCP-ready |
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Firmware update |
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Janby Track-ready |
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Electrical supply | ||||
Total loading | 1.6Hp | 2Hp | 2Hp | 2Hp |
External dimensions (WxDxH) | ||||
Net weight | 3.1Kg | 3.6Kg | 4.2Kg | 4.4Kg |
Accessories for Sous-vide cookers
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Needle Probe for sous-vide cookersTo get to the heart of the product.
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Probe Foam SealTo prevent losing vacuum into the bag when using a needle probe
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Insulated tank for SmartVide immersion circulatorSpecially designed for SmartVide
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Lid for SmartVide insulated tanks
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Floating balls for SmartVideIdeal for avoiding evaporation during the cooking process
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Bath Partitions
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SmartVide transport bagSpecially designed for SmartVide
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Smooth bags for sous-vide cooking