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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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IDROmax 250 HC COOK & CHILL SYSTEM

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
• Optional: Industry 4.0 with 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

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

1408V117
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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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Art. 15030120

Ecological descaling detergent for sous-vide cooking systems

15030120
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Art. 1410V321

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

1410V321
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Art. 1408V111

Additional hardware module for remote monitoring, with data saving on the proprietary Cloud

1408V111
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Art. 000CLOUD

Cloud Storage, annual fee

000CLOUD
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Offer requested

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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