Professional Sous Vide-Roner Wi-Food Softcooker SIRMAN

Professional Sous Vide-Roner Wi-Food Soft Cooker from SIRMAN for low-temperature cooking. A practical and reliable system for monitoring the temperature in the heart of the food cooked in vacuum.

• Supplier SIRMAN Italy
• Large and practical 5" touch screen, with IP67 waterproof rating
  
• Up to 10 operating programs on the device, and countless additional programs via the free SoftCooker
• Through the special application, the Wi-Fi connection allows cooking control from anywhere
  
• The application also allows the management of multiple devices, private & shared recipes with 4 levels, HACCP logs, sticker printing, definition of sound alerts, multi-function timers, reading & setting of wireless probes, etc.
• Practical carrying handle
• Temperature range: 24 - 99.9^oC
• Dimensions: 18 x 21 x 38cm
  
• Power: 2 kW / 220V

Available in the following models:

1. SOFTCOOKER Wi-Food, made of ABS plastic and aluminum and with WiFi connection
   
2. SOFTCOOKER Wi-Food NFC, made of ABS plastic and aluminum, with WiFi connection and NFC system, through which the temperature of the food is precisely controlled during cooking and has a built-in receiver to receive measurements from wireless probes. It has the ability unlimited uses, as well as uploading product, supplier, cooking, packaging date data, etc.
3. SOFTCOOKER Wi-Food X NFC, entirely stainless steel construction with Wifi connection and NFC system, dimensions 15 x 21 x 38cm 

In addition, for NFC models are available:

• Wireless probes (SWP “Softcooker Wireless Probes”), with their direct placement inside the bag without altering the integrity of the food. The practical wireless probes, resistant to temperatures up to 120^oC, with NFC technology, allow the temperature to be read (during the entire cooking period) via the application SoftCooker or directly on the device screen. They are suitable for multiple uses.

With the Sous Vide method, the deviation is 0.03°C, so that there are no fluctuations in temperature and taste alteration. There is a uniform temperature throughout the water in the tank, so that the product is cooked evenly. By cooking in water instead of air or steam, temperature control is much more precise. All recognized chefs worldwide have included some dishes in their menu with this method.

Advantages of sous vide:
The product does not lose its weight, does not lose its vitamins, does not lose its taste.

• Commercial Restaurant Equipment
• Hotel
• Commercial Kitchen Equipment > Sous Vide Immersion Circulators