Sous-vide cookers

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