Sous-vide: overview of technology and equipment - Торговый Дизайн - проектируем и оснащаем HoReCa - World Latest Movie, Series, Videos and Trailers | fetery.com

Sous-vide: overview of technology and equipment

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Торговый Дизайн - проектируем и оснащаем HoReCa

Published on Oct 13, 2020

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https://www.td.ru/catalog/item/13124/ https://www.td.ru/catalog/item/13284/ https://www.td.ru/catalog/item/13030/ The Vortmax VM308 chamber-type device is designed for vacuum packaging of food products. The inert gas introduction function is standard. Optionally, it is possible to order inclined inserts for packaging liquid products. The length of the sealing bar is 310 mm. The vacuum pump capacity is 8 cubic meters per hour. Dimensions are 397x470x370 mm. The Vortmax VS One immersion thermostat is designed for cooking dishes using the sous vide technology (in vacuum packaging). This technology, due to vacuuming and low cooking temperature (up to 100 ° C), protects the product from environmental influences, thereby preserving all organoleptic properties. The model is equipped with a high-precision thermostatic heater. The body is made of stainless steel IP X3. Maximum working depth 16.5 cm. Optimum operation up to 50/80 l. Operating temperature from 20 to 100 °C with an accuracy of +/- 0.03 °C. The EQTA BC03 shock freezer is designed for rapid cooling and freezing of hot products, while all nutritional properties of the product remain unchanged, weight loss, drying out, oxidation and development of bacteria in the cooled product are excluded. The universal structure is suitable for both GN 1/1 gastronorm containers and 600x400 mm baking trays. The shock freezer is made of AISI 304 stainless steel. It is equipped with a built-in condenser with a removable condensate tray with manual defrosting (without a defrost heating element). The inner corners are rounded for easy cleaning. R452 refrigerant is used.

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