Sammic Immersion Circulator SmartVide 5

Commercial high-precision sous-vide cooker. Reliable, user-friendly, portable. Interchangeable between ºC and ºF.

• Bluetooth connectivity.
• HACCP-ready.
• Optional core probe.
• Firmware update.
• Programmable: possibility of storing 20 cooking programs.

Sous-vide cooking, a technique with many advantages

• SmartVide guarantees cooking at a precisely controlled temperature while preserving the quality of the product, enhancing flavor and texture. Equipped with a highly precise temperature control system to obtain extremely consistent results.
• An optional core probe allows for even more precise control in recipe standardization.
• Allows cooking food in their own juice and using this juice immediately after cooking to enhance flavors.
• Marinates and macerates an ingredient in half the time.
• Infuses and flavors oil, fat or other products applying the controlled temperature technique.
• Increases profits due to lack of product shrink.

SmartVide 5: designed for chefs, developed with chefs

• The thick stainless steel, robust construction guarantees commercial performance. The front panel and the grip are made of fiberglass-reinforced polyamide.
• Requires very little hands-on time, allowing the Chef to do other tasks while the product is being cooked. Just program temperature and time, SmartVide will do the rest.
• 4 buttons and a full-color TFT display that offers all the information at a glance makes operation a child’s play. Moreover, thanks to Bluetooth connectivity, an exchange of important data is enabled to enhance the Chef’s performance.
• SmartVide5 is portable: thanks to their ergonomic handle, SmartVide5 can be taken from a container to another easily. Additionally, the optional bag allows easy transport – wherever the Chef goes.
• HACCP-ready: thanks to Bluetooth connectivity, it is possible to export or print cooking results at the end of each cycle.
• Your appliance, always updated: free firmware update, no matter where the appliance is.

Sous-vide and low temperature cooking training

Do you want to learn more about sous-vide and low-temperature cooking? This is for you!

Discover the fundamentals of sous-vide and low temperature cooking with chef Enrique Fleischmann.

Over the course of 10 chapters, you will learn everything from the foundations of vacuum and low temperature cooking to advanced techniques and the professional use of our equipment.

Take the training for free and start exploring everything this technique can bring to your kitchen.

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