Valko IDROCHEF 216 Sous Vide Cooker

IDROCHEF 216 allows, coupled with any container up to 50 litres capacity, to cook at controlled and perfectly uniform temperature in the whole container, thanks to the movement of the water.  It is therefore the ideal tool for the vacuum (sous vide) cooking at low temperature.

Characteristic:

• Case completely made of stainless steel
• Usable for tanks up to a capacity of max. 50 litres
• Minimum height of the tank 200mm
• Electronic temperature control with 1/10°C precision (pulse train control)
• Adjustable temperature from 0°C up to 95°C
• Safety thermostat
• Waterline safety float
• Minimum heating element immersion height 100mm
• Forced water circulation (16 litres/minute pump)
• Fits every container

Uses:

• Cooking of food vacuum packed in suitable cooking bags
• Pasteurization of food cooked in a traditional way
• Regeneration of food previously vacuum cooked

Advantages:

• Vacuum cooking virtually eliminates dehydration of food (with traditional cooking the loss of liquids can be up to 25%)
• Vacuum cooking keeps the organoleptic properties of food unchanged
• Vacuum cooking intensifies the flavour of the food therefore allowing less quantity of seasoning
• By using the technique of vacuum cooking, chilling and preservation, one can reach shelf-life of food up to 21 days; this allows better planning of operation in the kitchen

Specifications: