Professional Sous
Vide EquipmentVortice Portable Immersion CirculatorChoice of three colours:
Red BlackStainlessSteel- Maintains water temperature
to within ±0.05ºC (±0.09ºF) - Temperature range up to
95ºC (203ºF) - Fits on virtually any cooking
vessel up to 50 litres - Countdown timer with
audible alarm - Programme up to 3 commonly
used temperatures
http://www.grantcreativecuisine.comOther products
in the range
For the Professional- Pasto range water baths
- Primo 10 sous vide water bath
- Sous vide thermometer kit
Creative
CUISINEFor further details on any of our products please call our dedicated sales team on [email protected]. +44 (0) 1763 264 741 or emailSAMMIC SU-420 VACUUM PACKER
All Sammic vacuum packers are
controlled by sensor and are
equipped with Busch vacuum
pumps. SU vacuum packers are
equipped with a 3.9” LCD display
showing all program and cycle
information at a glance. The SU-420
is equipped with a 420mm double
sealing bar and a 20m^3 /h Busch
pump. It is programmable, offers vacuum plus option to obtain
extra vacuum once 99% has been reached, a ‘pause’ button to
marinate food, the detection of evaporation of liquids for a clean
and safe cycle, plus a staged vacuum system to obtain the best
result in soft or porous products. Options such as Bluetooth
connectivity and printer connection, inert gas-fl ush and welding
for retort pouches are also available.
Sammic’s sous vide equipment is suitable for any commercial
end user, including high-end and popular restaurants and hotels,
food retailers and institutions. The manufacturer’s sous vide
equipment is HACCP-ready, as it offers tracking options like its
label-printing system.
Dimensions: 484mm (w); 529mm (d); 413mm (h)
List price: £4,065
Contact: Sammic Limited, 0116 246 1900,
[email protected], http://www.sammic.co.ukSIRMAN EASYSOFT SOUS VIDE/VACUUM PACKER
The Sirman Easysoft is said to
be the only machine of its kind,
combining both a chamber
vacuum packing machine and a
low temperature cooking device
in the one unit. Designed to be
compact, multi-functional and
fast, the unit is constructed from
stainless steel. The Easysoft is
claimed to be simple to operate and easy to maintain, while
heating elements are protected with a shock-proof material
to maximise working life.
The model is suitable for those looking to introduce sous
vide cooking, especially in kitchens where space is at a pre-
mium. These include cafes, takeaways, sandwich bars and
coffee shops.
Dimensions: 695mm (w); 560mm (d); 708mm (h)
List price: £2,520
Contact: FEM, 01355 244111, [email protected], http://www.fem.co.ukVacuum packers
SOUS VIDE TOOLS CUCINA 420 VACUUM
SEALING MACHINE
The Sous Vide Tools Cucina 420 is a
counter top chamber vacuum packers
that has been designed to improve the
durability of cooked or raw food. It is said
to be the fi rm’s most popular medium
duty machine that is designed for use in
restaurants, gastro pubs, hotels, butcher
shops, delicatessens, farm shops, foodservice operations, and
hospitals. It is made entirely of a stainless steel construction, in-
cluding the internal structure, vacuum chamber and bodywork.
The domed lid opens and closes semi automatically for safety
and speed of use. It features what are said to be simple to use
controls and 16metre^3 /h Busch vacuum pump as standard.
This machine has been designed to reduce the work sur-
face space required meaning that it can be used anywhere.
It was also designed with rounded corners so no food debris
can get stuck and with a sealing bar that should be simple to
remove. The sealing bar not only seals the pouch but cuts the
bag to size too.
As Sous Vide Tools is a specialist in the culinary market and
not a scientifi c company producing sous vide equipment as
an addition to its range, rather than advising dealers to em-
phasise specifi c features, it always prefers to work with them,
and their customer(s), to specify the right unit for the job,
based on their specifi c needs.
Dimensions: 480mm (w); 525mm (d); 430mm (h)
List price: £1,599.99 + VAT
Contact: Sous Vide Tools, 0800 678 5001
33APPLIANCES / SOUS VIDEhttp://www.cateringinsight.com / FEBRUARY 2018 / C AT E R I N G INSIGHT