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Digital Water Bath
Many digital water baths currently on the market have been adapted from scientific baths but these Instanta baths have been designed specifically for the chef.
Highly accurate temperature control, circulated water for constant temperatures throughout the baths, with plenty of options for seperating the portions, timers for different portions and reliable boil dry protection. These baths are a must for chefs currently using Sous Vide and will give those who have not tried the method the perfect introduction to it.
Sous Vide Cooking
The process of 'Sous Vide' cooking from the French 'under vacuum' is a culinary trend that has recently been seized upon by both industrial caterers and world-class chefs.
The technique involves cooking the ingredients in vacuum-sealed pouches at low temperatures (often around 60 degrees centigrade) sometimes for long periods although many excellent dishes can be prepared quickly.
By slow-cooking food at low temperatures in sealed bags chefs have found that they can retain the texture, nutrients and flavours that conventional cooking can destroy. Bags are often chilled and stored for regeneration quickly and easily during service. This aspect of Sous Vide cooking can improve efficiency, service and portion control to a massive degree.
The technique is currently being used by many of the UK's leading and most renowned chefs.
Two great Sous Vide models to choose from, SV25 and SV38.
features include
- designed for commercial kitchens
- accurate temperature control
- circulated water for constant temperatures throughout baths
- low water level warning including boile dry protection
- flexible options for separatintg portions
- set and actual temperature control within 0.1 degree centigrade
- five timers including hours, minutes and seconds
- heavy duty hinged safety glass
- removable stainless steel rack system
Yes please! send me some great Sous Vide recepies and tips