Fama FROW25 Rowner 25 for sous-vide stainless steel vacuum cooking
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£899.00 (ex VAT)
- Product Code:Fama FROW25 Rowner 25 for sous-vide
Product Status : 21 Day lead time
Product Status : 21 Day lead time
FROW25 Roner 25 for vacuum cooking. Structure in stainless steel. Ideal for low temperature vacuum cooking. 230V - Power 1.10 Kw - Suitable for all heat-resistant containers capable of holding up to 25 liters
• Immersion thermocirculator for vacuum cooking
• Structure made with stainless steel sheet
• Equipped with an LCD touch screen and a Bluetooth system that allows you to monitor the cooking process remotely using an interactive App
• Current temperature
• Back/Settings button
• Value selection buttons
• Next screen button
• Set temperature and time
• Suitable for all heat-resistant containers capable of containing up to 25 litres
• CE standards
• Made in Italy
SPECIFICHE TECNICHE
| Alimentazione (Volt/Hz) | 230/50 |
| Potenza (Kwatt/Hp) | 1,20 |
| Capacità massima | 25,0 |
| Range temperature | 0,1 / 95 |
| Avviso livello acqua minimo | SÌ |
| Avvio ritardato | SÌ |
| Allarme raggiungimento temp. cottura | SÌ |
| Sonda al cuore (acc.) | Non disponibile |
| Sfere 250 pz. (acc.) | Disponibile |
| Nastro adesivo Neoprene (acc.) | Non disponibile |
| Peso netto monofase (kg) | 1,80 |
| Peso lordo monofase (Kg) | 5,0 |
| Dimensioni (mm) | B. 115 D. 90 H. 355 |
| Dimensione imballo (mm) | B. 130 D. 100 H. 370 |
"Vacuum cooking", with reference to the kitchen, identifies foods that are cooked at a low temperature inside special vacuum cooking bags. Before proceeding with the subsequent phases, it is essential to package the desired product in special embossed bags or rolls for vacuum cooking in case of use of external suction machines and smooth bags or rolls in case of use of professional chamber machines. Once the food has been packaged in the special vacuum bag, simply immerse the bag in hot water for the desired cooking time. The food is protected by the bag and does not come into direct contact with the external cooking environment, therefore, oxygen has no possibility of penetrating inside and the food does not risk oxidizing. With vacuum cooking, foods do not lose their natural color and their nutritional properties: all the flavors remain inside the bag, as well as all the vitamins and mineral salts. Even foods that generally darken during cooking remain of their initial color. The vacuum cooking technique allows not only to extend the shelf life of the product up to three times, since the absence of oxygen slows down bacterial proliferation and food oxidation, but it is above all recommended
ADVANTAGES
• Maintenance of organoleptic properties
• Reduction of weight loss during cooking
• Waste reduction
• Economic saving
• Time saving
• Oxygen and water vapor barrier
• Extension of shelf life
