Sous Vide is a technique that is revolutionizing kitchens all over the world because of all the advantages it offers. In this cooking method, the raw product is vacuum-packed and then cooked in water at controlled temperatures and times.
As with any procedure, there are challenges to be faced. And so our TC Line professional thermocirculators have been developed to solve the various problems that cooking in this technique presents. Below we list the main differentials.
Sous vide is based on a precise cooking temperature, which is what will guarantee the ideal final result. Depending on the product, a variation of 2ºC can have a significant impact on the final result.
Therefore, our thermocirculators have a patented system that makes it possible to homogenize the temperature at all points in the vat.
To facilitate use in production, the equipment has a water inlet and outlet that can be connected to the site’s hydraulic network. This will make it easier to change the water when necessary and also to top up the water.
Another advantage of this system is the use of the C.A.N. system, which offers greater safety by automatically replenishing the water after it falls below the suggested minimum level.
We developed this system to offer our customers greater security. It checks that the minimum water level is being respected (by visual signals) and also automatically replenishes it when the supply system is connected to the hydraulic network.
This system significantly increases safety during operations, especially since sous vide requires long cooking times. Without the system, water would have to be replenished manually, making the process less practical and safer.
Our thermocirculators have been designed to drastically reduce energy consumption. As soon as the desired temperature is reached, the heaters switch off and only switch back on when the water reaches a predetermined range.
Thanks to the ultra-efficient thermal insulation, heat is retained for long periods, reducing the need for frequent heating element activation. In contrast, most thermo-circulators available on the market lack this insulation, keeping the heaters constantly on and increasing energy consumption.
This efficiency results in significant savings, especially in sous vide, where some foods remain cooked for days.
The lid plays an essential role in thermal insulation and helps prevent the exchange of water with the outside environment. Most of the equipment available on the market requires constant periodic replacement of water due to evaporation, which reduces efficiency and compromises process optimization.
Our lids are robust and can drastically reduce water evaporation, especially when cooking at higher temperatures.
We can control the water temperature with decimal precision and set the maximum variation to a minimum of 0.1°C. This is possible thanks to our patented circulation system, which reinforces temperature standardization throughout the entire vat.
Our equipment is made of AISI 304 stainless steel, guaranteeing greater robustness and durability, especially in a technique that requires high exposure and constant contact with water.
Would you like to get in contact with Orved Brock to know more about our professional sous vide machines? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
