Sous vide cirkuliatorius Status SVC100

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Prekė: Sous vide cirkuliatorius Status SVC100. Kategorija: Sous vide įranga.

• Gamintojas: Status
• Modelis: SVC100

It is a circulatory thermostat with temperature inversion, whose task is to heat the water in the tank to a precise temperature, maintain it for a certain period of time and circulate water for even heating. Manufactured by Status , Slovenia.

The SVC-100 sous vide submersible cooking appliance is used in food service establishments and at home for long-term low temperature cooking of food in vacuum bags in a water bath. Dishes prepared in this way are very tasty and healthy.

Technical data of sous vide thermostat:

• Device operation type: immersion
• Maximum temperature, °C: 90
• Temperature accuracy, °C: ± 0,1
• Water circulation, l/min: 8
• Management: electronic
• Timer range: up to 99 hours and 59 minutes
• Power supply voltage, V: 220
• Power consumption, W: 800
• Dimensions of the circulator (length x width x H ), mm: 106x69x389
• Circulator weight, kg: 1.18

Sous vide cooking appliances are characterized by small size and high accuracy of temperature maintenance, which makes them competitive compared to stationary appliances of this type or multicookers that support the function of cooking at low temperature.

Souse vide cooking video:

https://youtu.be/pZcOjf4jxJM

Advantages of thermostat-circulator Status

• With electronic control and indicator presence, it is easy to set the right temperature and cooking time.
• Elements in contact with water are made of stainless steel.
• When the set temperature is reached, the thermostat consumes much less energy than its rated power.
• The thermostat has a convenient clip for secure attachment to the container
• The thermostat not only maintains the required temperature, but also constantly mixes water to ensure the same temperature throughout the tank.
• Sous Vide SVC100 is available in bright and attractive packaging
• Satisfy the diverse tastes of each guest individually. You can prepare several servings at the same time, with different spices and sauces. Thanks to vacuum bag cooking, spices and flavors of one serving do not mix with the other

Tips for cooking using the sous vide method

Wine or other spirits should not be used for sous vide spices. Compared to traditional cooking on the stove, grill or in the oven, when cooking Sous Vide, alcohol cannot evaporate from the vacuum bag. Alcohol, especially wine, can give a distinctive metallic taste to dishes prepared using the Sous Vide method.

Cooking time depends more on the thickness of the food than on its weight. For example, doubling the thickness of the steak increases the time when the meat reaches the desired temperature in the middle four times. So, if a steak with a thickness of 2,5 cm needs at least 1 hour to reach the average target temperature of 60°C, then a steak with a thickness of 5 cm will need 4 hours to achieve the same degree of frying.

Blood steaks, medium fried, well fried. The temperature and timing of the steak depend on the type of steak you prefer. In the case of MEDIUM RARE steaks, the optimal frying temperature is 59°C, and in the case of WELL DONE steaks – 70°C. Experiment and find the best combination.

It is best to bake the bird in separate pieces. The air remaining in the cavity of the entire bird can cause the pouch to float on the surface of the water, which can result in uneven burning.

You can cook frozen food. Just add about 20% extra cooking time - spices and herbs can be added to the vacuum bag before freezing.

The last cut. Dishes that prefer a caramelized or crispy look, such as steaks, require a short post-processing step. Before serving, lightly fry the outer surface on a grill or hot pan.

Specifications