Sous-vide cooking. Ideal for medium-large caterings.

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In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
Sending you this form which I personally filled in, pursuant to the articles 7, 13 and 23 of the D.Lgs. n.196/2003, I declare to be aware of the privacy policy by Sartoria Saintandrews Milano spa, to be exhaustively informed about my rights and to be aware of how and where to exercise them, therefore I GIVE MY CONSENT to Sartoria Saintandrews Milano spa for the treatment of the information released for the specified purposes in the aforementioned policy.

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Go to the accessories

Video ricette

Venison, carrots and juniper reduction

Tail, gelatine and fondant leek

Veal cheek, thyme borettane onions and corn wafer

Octopus, chickpea puree and bitter chicory

Char, herbs with cardamo, pea puree

Cuttlefish, beans and black olives powder

Specifics

Width (mm)164
Depth (mm)220
Height (mm)415
Capacity (l)70
Min. height of the tank (mm)200
Temperature (°C)0 ÷ 95
Voltage230V~
Power (KW)3
Weight (kg)8

Optionals

Art. 10040062

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Gastronorm tray PC GN1/1 H=200 mm

Art. 10040074

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Gastronorm tray PC GN2/1 H=200 mm

Art. 10040061

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Gastronorm tray INOX GN1/1 H=200 mm

Art. 10040073

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Gastronorm tray INOX GN2/1 H=200 mm

Art. 10040075

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Gastronorm tray INOX GN2/3 H=200 mm

Art. 1408V079

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Lid for gastronorm tray GN1/1

Art. 1408V100

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Lid for gastronorm tray GN2/1

Art. 1408V123

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Insulating lid for gastronorm tray GN1/1 - IDROCHEF

Art. 1408V124

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Insulating lid for gastronorm tray GN2/1 - IDROCHEF

Art. 0401VB25

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Dividing grid for tray

Art. 09040017

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Core probe needle, T type thermocouple ø 1,5 mm x 60 mm
*To be used exclusively with temperature probe (not included)*

Art. 1410V301

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Cooking tray with lid for vacuum cooking
Up to 70 L - Capacity cooking load up to 25 Kg

Art. 15030125

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ECO CLEANER - pack of 6 bottles of 1l
Descaler, degreaser, detergent, disinfecting agent

Art. 0000000L

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MANUALE COTTURA SOTTOVUOTO
L'arte della cucina nell'era del sottovuoto di Fabrizio Ferrari
Lingua italiana - 196 pg

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Passion for food

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From its birth until today the low temperature sous vide cooking has become a reality, able to blend with different cooking techniques, from traditional ones to the most innovative ones, with indisputable advantages. First of all, the possibility of obtaining uniform and extremely precise cooking results, without any dispersion of the precious nutritional food properties. Thereby the aromas of the raw material are kept intact, ensuring exaltation of taste and a soft and juicy consistency. Secondly, this choice offers a clear reduction in consumption, especially for considerable productions that are daily scheduled for the kitchen line, with an opportunity to keep on cooking even at night.

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