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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.

KUOCO

Sous-vide cooking. Suitable for sous-vide cooking and regeneration during service. 20 customizable programs. Capacity up to 20 liters, low energy consumption. Adaptable to any type of container.

cod. 1410V264

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Specifics

  • Width (mm)93
  • Depth (mm)172
  • Height (mm)357
  • Capacity (l)20
  • Min. height of the tank (mm)180
  • Temperature (°C)0 ÷ 95
  • Voltage230V~
  • Power (KW)1,1
  • Weight (kg)3

Optionals


Art. 10040061

Gastronorm tray GN1/1 h 200 mm

10040061
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Art. 10040062

Transparent gastronorm tray GN1/1 h 200 mm

10040062
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Art. 1408V079

Lid for gastronorm tray GN1/1

1408V079
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Art. 10040075

Gastronorm tray gn2/3 h 200mm

10040075
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Art. 0401VB25

Dividing grid for Gastronorm tray GN1/1

0401VB25
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Art. 09040021

Core probe needle, T type thermocouple ø 1,5 mm x 60 mm

09040021
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Art. 0000000L

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

0000000L
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If there is one thing that more than 25 years of history has taught us, it is that the extraordinary success of our machines comes largely from the quality of the products they are able to return. Simple but tasty dishes that are able to meet any need and generate, today just like in the past, sincere and universal appreciation. If the future is what you are looking for, don’t worry, just ask for a no-obligation quote!

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Discover the vacuum cooking equipment!

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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