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IDROmax 250 HC COOK & CHILL SYSTEM

Two-in-one system: sous vide cooking and water blast chilling.

SOUS VIDE COOKING
• Automatic handling of sous vide cooking
• Water capacity up to 250 liters - Capacity cooking load up to 100kg
• Customizable programs with timer
• In compliance with HACCP standard
• Intuitive user friendliness thanks to the touch screen
• Significant increase of the product shelf life
• Included: Industry 4.0, teleassistance and VALKO Synergy

WATER COOLED CHILLING WITH 9BT CHILLER (optional)
• Automatic start of the 9BT chiller 30 minutes before the end of the sous vide cooking process
• After the cooking process, the water is automatically drained and automatically loaded with tap water
• Automatic start of the rapid cooling circuit, by means of a 6.5Kw plate heat exchanger, which guarantees a water temperature of 2°C to 4°C
• The water cooled chilling process complies with the HACCP standard





cod. 1410V318

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IDROmax 250 HC COOK & CHILL SYSTEM

Specifics

  • Width (mm)1620
  • Depth (mm)720
  • Height (mm)1250
  • Capacity (l)250
  • Temperature (°C)0 ÷ 90
  • Chamber (mm)1350x614xH230
  • Voltage400V 3N~
  • Power (KW)13
  • Weight (kg)186

Optionals

Art. 1408V117

1408V117
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Core probe needle, T type thermocouple ø 1,5 mm x 60 mm

Art. 1410V321

1410V321
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Chiller 9BT (9 KW)
Guarantees to work at a range among 2°C and 10°C for the blast chilling of sous vide cooked products in IDROmax 250 HC

Art. 15030120

15030120
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Ecological descaling detergent for sous-vide cooking systems

Art. 000CLOUD

000CLOUD
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Cloud Storage, annual fee

Art. 0000000L

0000000L
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MANUALE COTTURA SOTTOVUOTO 
L'arte della cucina nell'era del sottovuoto di Fabrizio Ferrari
Lingua italiana - 196 pg


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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