SousvidethermostatsSousvide,alsoknownaslowtemperaturecooking,wasdevel-opedinFrancetoreducethewastefromcooking.Comparedtotraditionalcookingmethodstheresultsweresensational.Thecookingwastewasabletobereducedfromtheusual40%tolessthen5%.Abeneficialsideeffectisthatthebestresultsintermsoffoodqualityareachievedbycookingfoodgentlyundervacuum.Thetasteoftheingredientsisenhanced,vitamins,traceelementsandmineralsaltsarepreserved,fatsarenotconverted.Sincethetemperatureconsistencyofsousvidethermostatscanbeasaccurateas±0.03°C,fishmeatorvegetablescanbecookedtoexactlytherightdegree.Assoonasthedesiredcoretempera-tureisreached,thiscanbemaintainedforhoursandovercookingispracticallyimpossible.Duetothecookingmediumbeingwater,thetemperaturecanbeguaranteedtoremainconstantineverypartofthewaterbath.ShouldtheCook&ChillmethodbechoseninsteadofCook&Serve,thereisanextensionofthestorageperioddependingonthetypeofproduct.Thesousvideprocessalsohastheadvantagethatthepre-preparedfoodisavailableimmediatelyinaconsistentquality.Thecookingofthefoodiscarriedoutwhenthekitchenisnotbusy.Thesousvideprocessisthereforeagenuinealternativetotheconventionalcookingmethods.Sousvidethermostats•Guaranteeofhighnutritionalcontent•Noleachingoutfromfoodstuffs•Concentrationofthenaturalaromas•Bridgingofidleperiodsintheworkingcycle•Extendedshelflifewithoutlossofquality•Reductionincookingwasteofca.35%•Thenaturaltasteofthefoodisretained•Reducedmaterialcostsduetolesscookingandstoragewaste•Freshness,colourandappearanceoftheproductareretaineduptothetimeofconsumption•Reliableendresultthankstoatemperatureconsistencyofthesousvidethermostatsof+/-0.03°C•Nodryingoutofthefood,thereforeonlyminimalcookingwasteAdvantagesofsousvideWithfasteningclampforwatervesselsupto50litrescapacityTheMV-1thermostatfortemperaturecontrolissuitableforhang-inginsidealltypesofwatervesselsandcookingpotsupto50litrescapacity.Theequipmentissuppliedwithafasteningclampforawallthicknessupto26mm.Theclampcanbeeasilyandquicklyfittedtoexistingvessels,suchas...
