sous-vide

SOUS-VIDE HEATING IMMERSION CIRCULATOR

LFP-SV 1000 (Heating coil = 1000 Watt heating power)

LFP-SV 2000 (Heating coil = 2000 Watt heating power)  

Specially manufactured cover for using the sous vide heating immersion circulator with a normed GN 1/1 vessel - sold separately

Sous vide 

is a cooking method developed in France. The food is vacuum packed in foil bags and then cooked  at low temperature in a water bath over a certain period of time. The result is an evenly cooked food of perfect consistency and authentic taste!

As the food is cooked by core temperature, only the sous vide method presents the possibility to cook a food from the outer layer to the core point in a perfectly uniform consistency.
With sous vide there is no drying out or loss of flavour by long cooking times nor burned and dry outer layers of the food by overheating it.
Sous vide enables you to prepare the perfect steak in whatever variation like „well done”, "medium", "medium rare" right to the point and anytime! No matter if served right after preparing, or hours later, or prepared for stock and in whatever quantity needed.
This applies to all foods - such as lamb, duck, pork, foie gras, fish, etc..

Sous vide cooking is energy saving, the prepared food has a longer shelf live and is easier to handle.

The vacuum packaging  of the food ensures that the natural flavors remain in the food. Much less seasoning is needed and the weight loss during the cooking process is also much smaller than in conventional cooking methods. With sous vide, the loss is about 5% - for conventional cooking methods about 30%.

The sous vide cooking method makes it possible to produce perfect cooking results in greater numbers and in advance and with much less manpower than with conventional methods!
Are you calculating a large event with 5,000 people / dishes with traditional methods you will need  4 days groundwork for 20 chefs - using the sous vide method, you will need three days of preparatory work for 6 chefs only.

LFP-SV-Heating Immersion Circulator

- your partner in your kitchen for precision and reliability -

Crucial to the perfect results of  sous vide is the exact temperature of the water bath to be maintained over the entire cooking time and that the same temperature is kept evenly throughout  the whole bath, also between the foil packages.

To ensure this precisely and to minimize staff intensive temperature controls on cooking times up to several hours or with warm-up times of already cooked food we developed our sous vide heating immersion circulators over the last years!

These devices have already passed their practice test and with feed back of our customers they have  further developed and improved, so that we are very proud of the performance, reliability and durability of our products.

Our heating immersion circulators are available for all suited vessels and cooking pots. They are supplied with an attachment clamp for a wall thickness up to 45 mm. The clamp allows convenient fitting and therefore a range of applications.

General Information

• easy to clean
• easy handling 
• LED display
• digital control system 
• temperature display +/- 0,1°C
• cooking vessel requirements: Virtually any rigid, vertical sided tank or cooking vessel

Technical data: LFP-SV 1000

Technical data: LFP-SV 2000

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