Espuma holder attaches to sous vide bath.
Keep foams and sauces at the right temperature whilst utilising space.
with the espuma gun holder which attaches easily to the side of a water bath or pot.
Item code 510-668 comes as a pair.
Postage charged.
Product home page
Food Vacuum Packaging Machines and Food Vacuum Bags
Powerful & affordable vacuum packaging sealing machines
Food vacuum machine by Besser - Breeze
Food vacuum machine by Besser - Diablo
Food vacuum machine by Besser - container
Besser Vacuum produces and distributes a wide range of equipment for both the professional and the domestic uses.
A complete range of practical performing and ergonomic packaging machines for a perfect vacuum in comfortable bags, containers and jars for liquids. Chamber is ‘dipped’ for liquid vacuuming. Soft vacuum and program options are standard.
The vacuum chamber packaging machines are specifically designed for the professional catering industry.
ACCESSORIES – Standard
PROTECTIVE ATMOSPHERE
7 SEGMENTS DISPLAY SYSTEM
WIRELESS SEALING BAR
DIGITAL DISPLAY WITH PISTONS
Optional Extra - External Container Vacuum – additional cost
TECHNICAL FEATURES
| BREEZE | DIABLO | CALIMA | |
| Sealing Bar mm | 260 | 350 | 420 |
| Weight / kg | 36 | 39 | 60 |
| Machine Dimensions mm | 480 x 330 x 320 | 440x540x460 | 530x590x490 |
| Chamber Dimension mm | 385 x 280 X 90 | 370x430x190 | 430x430x200 |
| Pump Capacity | 6 m3/h | 10 m3/h | 20 m3/h |
| Absorption | 0.30 kW | 0.90 kW | 0,75 kW |
| Program options | 20 | 20 | 20 |
| Soft Vacuum | √ | √ | √ |
| Containers GN 1/3 for any machine | |||
| Containers GN 1/2 for any machine | |||
| Tube for vacuum |
RELY VACUUM BAG PRICE LIST
To ensure you receive the correct bags please order either by Fax - 03 9375 4297 or by clicking the enquire now button and submitting the contact form
| Item | Micron | Size | Per 500 | PER 1000Per size | Order | Order |
| 500 | 1000 | |||||
| 70130190 | 70 | 130 x 190 | 25.00 | 43.75 | ||
| 70140210 | 70 | 140 x 210 | 29.00 | 49.00 | **** | |
| 70150200 | 70 | 150 x 200 | 29.00 | 49.00 | ||
| 70165225 | 70 | 165 x 225 | 35.00 30.00# | 61.25 55.00# | ||
| 70190250 | 70 | 190 x 250 | 45.00 | 75.25 | ||
| 70210300 | 70 | 210 x 300 | 65.00 | 98.00 | ||
| 70210400 | 70 | 210 x 400 | 74.00 | 129.50 | ||
| 70250350 | 70 | 250 x 350 | 86.00 | 133.00 | ||
| 70300400 | 70 | 300 x 400 | 105.00 | 180.00 | ||
| 70300450 | 70 | 300 x 450 | 121.00 | 211.75 | ||
| 70330500 | 70 | 330 X 500 | 140.00 | 250.00 | ||
| 70350450 | 70 | 350 x 450 | 135.00117.00# | 236.25 205.00# | ||
| 70400500 | 70 | 400 X 500 | 176.00 | 310.00 | ||
| 100165225 | 100 | 165 x 225* | 56.00 | 99.00 | ||
| 100250350 | 100 | 250 x 350* | 126.50 | 222.00 | ||
| LEO10911 | STAND UP | 500ml with ZIP | 200.00 180.00# | 380.00 320.00# | ||
| Shrink180200 | SHRINK | 180 x 200 | **94.50 | |||
| Per roll of 1200** | ||||||
| Shrink250400 | SHRINK | 250 x400 | 128.00 | |||
| Loose Per 1000 ** | ||||||
| LOCAL DELIVERY | 10.00 | |||||
| Interstate up to 5000 | 30.00 | |||||
| Interstate 5000-10,000 | 60.00 |
**** sorry stock not available until June# on special to 30.4.2012
LOCAL DELIVERY DAYS ARE TUESDAY & FRIDAY – Melbourne CBD
Interstate dispatch daily for orders received by 12 noon.
GoVino – the go anywhere revolutionary wine ‘glass’
GoVino the go anywhere revolutionary wine ‘glass’ designed for ultimate enjoyment of fine wine or any beverage. The unique ergonomic thumb notch allows for wine swirling. GoVino is shatterproof, reusable and recycleable.
GLASS Available: White wine, red wine, champagne flute
Features and Benefits…
- Designed by a winemaker for the sole purpose of enjoying good quality wine when traditional stemware is not available or practical.
- Will not impart taste or smell into the wine.
- Crystal clear design to reflect colour of wine.
- Designed for swirling to release the aromatics
- 100% Shatterproof – Guaranteed !
- Logo printing available for corporate identity.
- Available in easy to carry 4 pack tote or bulk pack box of loose glasses
- 100% recycleable and made from a 100% renewable energy source.
- 100% Bisphenol-A ( BPA ) FREE ( most polycarbonates and acrylics contain BPA)
- Commercial dishwasher safe
Care of GoVino glasses
Govino is designed for commercial use and can withstand most industrial glass sanitation systems
(1-2 minutes at 75°C). Not recommended to be washed in domestic dishwasher.
The Govino wine glass should be replaced after it loses its lustre. It is recommended inspection of Govino wine glass before each use. The wine deserves it!.
Payment as per customer terms. Freight to be charged if applicable
ICB: Choco – Temper
Automatic chocolate tempering
Choco-Temper is the new tempering machine useful to melt and temper the chocolate in a very fast way. Easy to use and program, thanks to the touch screen technology that allow the fast setting of the operation, pushing directly on the icons that will appear on the screen.
ICB: Cookmatic
Tartlet production made easy
• Cookmatic provides the ability to stampand cook your own pastry recipe
• Programmed heat and time
• Can produce up to 700 pieces per hour
• Great cost reduction in manufacture time
• Professional finish because of the silicon plate
• Many different shape plates available
Specifications
Max temp setting: 250°C
Baking time: up to 10mins – can be set on digitaltimer, with countdown and acoustic signal
Wattage: 3200W
Voltage: 220V / 50Hz
Dimensions: 515 x 440 x 385mm
Weight: 30kg
Plates: 17 styles to choose from
ICB: Dosicream
Manual or automatic dosing of pastry products
• Programmed dosing
• Programmed interval time
• Automatic and manual operation
• Attachments include foot pedal for dosing
• Multiple nozzles
• Uses mechanical system not compressed air
• Two hopers sizes 8 lt and 13lt
Specifications
Voltage: 220/240V
Power output: 0.18kW
Dimensions: 450 x 300 x 330mm | 450 x 300 x 630mm with 8.5 litre hopper | 450 x 300 x 730mm with 13 litre hopper
Weight: 27kg
Hopper capacity: 8.5-13 litres
ICB: IC Flex
Silicon moulds from oven to freezer
Gain greater use with this new line of professional bakeware instead of using metal pans and pre- formed moulds, as IC-FLEX can be used in convection ovens, static temperature ovens, microwaves, as well as in blast chillers and storage freezers (-40°C to +280°C). The flexible structure and shiny surface improve its non-stick properties and make removal quick and easy, while the high thermal conductivity of the silicone guarantees soft and perfectly golden products.
Mini-Muffin IC-FLEX 104 |
Briochette IC-FLEX105 |
Semisfere IC-FLEX 106 |
Muffin IC-FLEX 101 |
Piramide IC-FLEX 102 |
Madeleine IC-FLEX 103 |
ICC: Clarimax
Clarification at the touch of a button
The Clarimax is based on the clarifying power of microscopic algae and can be used for both cold and hot preparations. This saves cooking time when clarifying; the temperature does not have to be increased as stock can be clarified when cool.
Specifications
Size: h43 x w28.5 x d41 cm
Net weight: 15 Kg
Power consumption: 90 W
Voltage: 230 V
80031 Diatom algae – tablets
80032 Diatom algae – powder
ICC: Espuma Gun – Gourmet Whip 1 lt
From a conventional cream whipper modified to supply new applications, since 1994 Ferran Adria(El Bulli, Girona) has been developing a technique for making foams and preparing sauces of all kinds.
The Gourmet Whip syphon is a cream whipperto which air is added by means of compressed aircapsules. Thanks to that simple principle we canturn practically any mixture into foam, sweet or savoury, cold or hot. It is all a matter of filling the syphon with the desired mixture, screwing on the top, loading it with the air capsules, shaking it,leaving it to rest in the refrigerator or bain marie, and our foam is ready for tasting.
ICC: Espuma Gun – Thermo Whip 0.5 lt
A whole revolution is taking place in the kitchen: no more dependence on the refrigerator or the bain marie. The Thermo Whip is the first cream whipper with thermal properties: it conserves the temperature of the preparations it contains, which makes it indispensable for use not only in the kitchen, but anywhere where cooks have to serve their dishes.
Inside it, sauces, soups and hot or warm foams are kept at the ideal temperature for three hours, and preparations that have to be served cold for eight hours.
ICC: Espuma Gun – Thermoxpress Whip 1 lt
This is the natural evolution within the range of thermal effect syphons, which can keep foams, whipped cream, sauces and soups at the right temperature, and with the degree of texture and lightness the cook desires.
Their greatest virtue is their simplicity: thanks to an innovatory rising tube system the syphon works at the touch of a button.
Thermo XPress Whip is a perfect dispenser because of the stability provided by an anti-slip base, ideal for the kitchen and for the bar, so versatile that it can even be used by the customer… and clean, since it comes with an anti-drip tray.
ICC: Gastrovac
Infusion vacuum cooking
The Gastrovac allows for cooking, frying and impregnating flavour under vacuum. It has a probe that connects the base of the vacuum cooking pot to a microprocessor, enabling precise temperature control. The temperature is displayed on an LCD screen. Another of its special features is a frying basket lift system that prevents food from being impregnated by oil.
Specifications
Size: w40 × h26 × d46 cm
Pot capacity: 10.5 L
Approx. weight: 11 Kg
Vacuum level: 90%
Operating temperature: up to 100°C
Features: Timer/ Pressure control gauge/Vacuum breaker control/separate heat and vacuum sources
Material: AISI 304 stainless steel
Heat source output: 2000 W
Voltage: 220 V/ 50 Hz
ICC: MyCook Domestic
Heat assisted food blender
• Time, temperature and speed are easily controlledby dialing a knob
• Induction system of heating reduces cooking time
• Efficient power consumption• One 2 litre stainless steel bowl with blade
• Dishwasher safe (except blade)
• Measuring cup in lid
• Paddle insert for gentle stirring and whipping
• Basket which fits inside bowl for straining
• Steamer attachment
• Scales
• Cookbook and DVD
Specifications
Dimension: 42 x 30 x 26 cm
Weight: 5 Kg
Motor: 1600W
ICC: MyCook Professional
Heat assisted food blender
• The chef ’s professional heat assisted kitchen blender, chop, blend, emulsify, grind, mill and mix whilst you electronically monitor your process
• Time, temperature and speed are easily controlled
• 1800 watt motor is powerful enough to take the strains of the modern industrial kitchen
• Induction system of heating reduces cooking time
• Efficient power consumption
• Safe to use as it does not output direct heat
• Two 2 litre stainless steel bowls with blades
Specifications
Dimension: 42 x 30 x 26 cm
Weight: 5 Kg
Motor: 1800W
ICC: Nitral Bowl
30% longer use of nitrogen
The container designed by the Food and Science Foundation (ALICIA). It is especially recommended for preparations using liquids at very low temperatures, such as nitrogen.
The Nitral bowl is 100% stainless steel to preventcracks; its inner coating is made of rubber and Teflon to minimise liquid evaporation and temperature transfer.
ICC: Roner Compact 20lt for Sous Vide Cooking
Water circulatory device with accurate temperature control
The Roner Compact is a 20lt bench top unit for sous vide cooking. The unit has evolved from the Roner digital and is the combination of a thermostat and a bowl in a single device, perfect for quantity sous vide cooking. The Roner 20lt has the added function of a countdown timer and a closed water circulation system to guarantee temperature stability for sous vide.
Time range from start up 1 – 24 hours operating 1 minute to 99 hours. All components in contact with liquid are made from AISI 304 stainless steel.
Specifications
Dimension: 26 x 37 x 67 cm
Weight: 15 kg
Power consumption: 2100W
Max volume at max temp: 20 lt
Temp range: +5° to 75°C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
ICC: Roner Compact 45 lt for Sous Vide Cooking
Water circulatory device with accurate temperature control
The Roner Compact is a 45lt bench top unit for sous vide cooking in large quantity. The unit is the combination of a thermostat and a bowl in a single device, perfect for quantity sous vide cooking. The Roner 45lt has the added function of a countdown timer and a closed water circulation system to guarantee temperature stability for sous vide.
Time range from start up 1 – 24 hours operating 1 minute to 99 hours. All components in contact with liquid are made from AISI 304 stainless steel.
Specifications
Dimension: 26 x 70 x 67 cm
Weight: 21 kg
Power consumption: 2400W
Max volume at max temp: 45 lt
Temp range: +5° to 75° C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
ICC: Roner Digital Thermostat for Sous Vide Cooking and Pasteurising
The thermostat, developed by Joan Roca (El Cellerde Can Roca, Girona) and Narcís Caner (La Fonda Caner, Girona), can create a bain marie with a constant, identical temperature in the whole container perfect for sous vide cooking. The unit can control low temperature sous vide cooking, between 5° and 95°C and can be adapted to any kind of container with a maximum capacity of twenty litres. Because of its characteristics, the Roner is used for sous vide cooking and for pasteurising food prepared with traditional techniques.
• Temperature control & microprocessor LED screenMax. volume at max.temperature : 20 litres
• Circulation pump
• Adjustable flow for external stirring and tempering
• All components in contact with liquid are made from AISI 304 stainless steel
• Safety level floater that disconnect heater in case oflow liquid level
Specifications
Dimension: 28 x 18 x 19 cm
Weight: 3.9 kg
Power consumption: 2000W
Voltage: 230V
H20 flow: 12 L/min
Operating temperature: 5 to 1000
Pump pressure: 150 Mbar
ICC: Roner Domo 5 Lt for Sous Vide Cooking
This is the natural evolution of the model launched in the year 2000. It consists of an all-in-one thermostat and bain-marie container. It has the added function of a countdown timer and owing to its 5-litre capacity, a closed water circulation system is not necessary. As its predecessors, the Roner and Roner compact, the Roner Domo is perfect for cooking small portions by sous vide or reheating previously cooked sous vide food.
Specifications
Dimensions: 26x37x26
Power consumption: 600w
Weight: 5.1kg
Max volume at max temp: 5lt
Temp range: +5° to 75°C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
ICC: Rotoval
Distils and impregnates. The only limit is that of the imagination.
Rotaval distils solids and liquids at low temperature enabling the purest aromas to be captured and the best essences obtained. Rotaval distils, reduces and impregnates.
The Rotaval is a new example of technology application in the kitchen, an instrument that uses the technique of solid distillation at low temperatures using a vacuum pump.
Developed in collaboration with the Alicia Foundation (Food and Science),it evolved from the Rotavapor. The Rotaval, used in chemical laboratories,permits the distillation of any type of product be it liquid or solid, as long asit is humid, which means that it allows the capture of the purest aromas and essences of almost everything, up to the point of being used to impregnate products with hints of sand and sea.
Multiple applications can be used to:
• extract the alcohol from alcoholic beverages obtaining an excellent spirit,
• obtain reductions where cooking and oxidation ofthe product is avoided,
• carry out reflux cooking,
• impregnate some solid products with liquids,
• make marmalades and jams where all the original taste is pre-served as the product isn’t cooked.
Specifications
Evaporation capacity: 50/300ml
Rotation speed: 20/200rpm
Power consumption: 1800W
External dimension: 58 x 45 x 79 cm
Weight (nett): 37kg
ICC: Spray Inox
Turn any liquid into a soft, light cloud
It may seem incredible, but this small spray can turn any kind of liquid, as dense as oil, into a soft,light cloud. Indeed it is especially practical for spraying liquids like vinegar and any kind of oil;we can use it to dress salads cheaply and tastily and it is also excellent for healthy cooking with little oil.
Moreover, it is easy to operate — it is activated by an easy-to-use piston — and can be washed with soap and water, which makes it a highly recommendable product.
ICC: Superbags
No clarifying or skimming needed
Superbag is a revolutionary bag. It is a porous filter manufactured in an inert, flexible and heat-resistant material which is suitable for cooking and adapts perfectly to different containers.
Superbag is ideal for preparing consommés, making stocks and in general, cooking large quantities of ingredients; in these processes it reduces the amount of water the cook needs to use and saves a great deal of time, since there is no need to strainor clarify consommés.
Two sizes in different microns, depending onyour requirements from fine at 100 micron to 400 micron.
Sizes
1,3 lt: 250m
8 lt: 250m
8 lt: 100m
8 lt: 400m
Irinox: CP 40
Controlled pressure cabinet
Specifications
Dimension of Unit (wxdxh)mm: 900 x 1245 x 2360
Weight of unit (kg): 240
Dimension of remote cabinet (wxdxh)mm: 840 x 560 x 430
Weight of remote (kg): 54
Tray capacity 600 x 400mm (gap 80mm): 40
Tray capacity 600 x 400mm (gap 40mm): 80
Total rating (kw): 1.1
Total output (amp): 6.8
Irinox: MF 25.1
The new MF range now offers low temperature sous vide cooking – a software upgrade is all that is required to incorporate sous vide with blast chilling.
Specifications
Dimension of unit (wxdxh)mm: 790 x 771 x 870
Trays capacity GN 1/1 or 600 x 400 mm: 5
Space between: 70
Yield for blast chilling per cycle (90/+3°C): 25
Yield for shock freezing per cycle (90/-18°C): 25
Total rating (kw): 1.2
Total output (amp): 6.5
Irinox: MF 45.1
The new MF range now offers low temperature sous vide cooking – a software upgrade is all that is required to incorporate sous vide with blast chilling.
Specifications
Dimension of unit (wxdxh)mm: 790 x 962 x 1595
Trays capacity (GN 1/1 or 600 x 400mm): 10
Space between: 70
Yield for blast chilling per cycle (90/+3°C): 45
Yield for shock freezing per cycle (90/-18°C): 45
Total rating (kw): 3.6
Total output (amp): 5.6
Irinox: MF 70.1
The new MF range now offers low temperature sous vide cooking – a software upgrade is all that is required to incorporate sous vide with blast chilling.
Specifications
Dimension of Unit (wxdxh)mm: 790 x 962 x 1970
Trays capacity (GN 1/1 or 600 x 400mm): 15
Space between: 70
Yield for blast chilling per cycle (90/+3°C): 70
Yield for shock freezing per cycle (90/-18°C): 70
Total rating (kw): 5.3
Total output (amp): 10.8
MCUSTA Knives: Knife Range
MCUSTA White
MCUSTA Black
MCUSTA Pro
MCUSTA have been making knives since 1966 in a small town (100,000 pop) called Seki in Gifu prefecture. Seki has been the centre for quality sword making for 800 years.
Unlike many knife workshops MCUSTA uses advanced engineering techniques from CAD design, laser cutting and CNC machining. After that the process is taken over by master craftsmen who hand polish and sharpen each blade.
MCUSTA also uses the most advances tempering (hardening) techniques available that ensure the blade is evenly hardened with no weak points.
The two types of steel used in MCUSTA knives:
• VG10 – this is superior knife steel that is high in carbon for edge retention with about 12% chromium to give medium to high rust resistance.
• 33 layer Damascus (32 layers of alternating soft and hard steel with a core of VG10) – has all the benefits of VG10 steel but laminated with 16 layers a side to create beautiful patterns in the blade. The pattern you see on the blade is a cross section of the layers much like the cross section of a tree.
Why Japanese knives?
• Japanese steel is harder and therefore keeps a sharper edge for longer
• A Japanese chefs knife has a more acute angle and is therefore sharper
• The weight of a Japanese knife is lighter with less fatigue on the joints and muscles in the hand
Pacojet
A revolutionary food processor
The Pacojet fits in every kitchen as it is compact, yet powerful. No special installation is required; plugs into a standard socket. Makes 1 x 100mL individual portion in just 20 seconds or processes the entire beaker (1 litre) in less than 4 minutes.
Unique design has made Pacojet well-known worldwide. Since its invention in 1992, tens of thousands of professional chefs globally have discovered the capabilities of this revolutionary new food processing system. According to Erich Schäli at Pacojet’s Swiss headquarters, the output quality, texture and taste resulting from Pacotizing offers “virtually unlimited possibilities.”
So, what exactly is ‘Pacotizing’? An invented process requires an invented word to describe it. Pacojet pacotizes food: it minces, purees and makes acreamy mousse out of freshly frozen staple foods in one single operation.Time is not lost in defrosting food. Freshly frozen it can be inserted straightinto the machine. The result is not only amazing but also unparalleled; in a matter of seconds you have a smoothly spreading salmon mousse, meator poultry, terrines, infused oils, vegetable or soup concentrates, or fresh whole-fruit ice-cream with the original, natural flavour. Single fruits or atropical mixture. Whatever combination you dare to try, your imagination need have no limit.
Accessories:
The Pacojet Coupe Set
The coupe set is the ideal accessory kit: three extra blades allow Pacojet to process fresh, non-frozen foods. It doubles as a cutter, mixer or whipper .Raw or cooked meat, fish, vegetables, fruits, berries, eggs, cream, milk, etc.is filled into a beaker. With the appropriate attachment, Pacojet will chop,mince, puree, whip, foam and mix the contents to the desired texture in just 60 seconds.
Whipping disc, to whip cream, egg whites ormix/foam, fruit-based creams, milk shakes,etc.
4-blade cutter, for fine texture: mousses,purees (eg. terrines/pates)
2-blade cutter, for coarse texture: meat/fish(eg. tartare) herbs, etc.
In just 1 hour Pacojet can make up to:
• 15 litres of sorbet or ice cream in 15 different flavours
• 15kg of fine farce for pates, terrines, fluffy mousses
• 15 kg herb or spice concentrate for sauces, oils, etc.,
• 150 portions of soup in 15 varieties…. and much more!
Specifications
Voltage: 240V/50 cycle
Rated power: 1000 watt
Dimensions: 20cm x 36cm x 50cm (w x d x h)
Net weight: 14kg
Beaker capacity: 1 litre
Max. fill: 0.8 litre
Diameter: 13cm
Height: 13.5cm
Blade revolution: 2000rpm
Air pressure: 1.2 bar/17lb in2
Ideal pacotizing temperature: -20°C
Polypropylene Balls for Sous Vide
Blanket of 400 balls $221.00 + gst
Polypropylene is lightweight and an excellent electrical insulator. It has a hard, very smooth surface that prevents bacteria and resists chemical corrosion
- The spheres float on the surface of liquid in open tank and thereby greatly reduce the exposed liquid surface area – up to 90%.
- Dramatically diminish objectionable fumes and odours.
- A blanket of spheres also insulates heated liquid reducing evaporation and heat requirements.
- Spheres are hollow and will float on any liquid. Being smooth they ensure a much tighter surface cover.
- Polypropylene, non-toxic and able to withstand continuous working temperatures of 110° C (230°F).
| Diameter (mm) | Average weight (g) | Number per m² | |||
| 75mm | 1.0 | 2,900 | |||
| Heat and liquid loss savings | |||||
| Open Surface | 1 layer 75mm balls | ||||
| Average Surface Temperature °C |
90 70 50 | 90 70 50 | |||
| Percentage energy; saving |
- - - | 75% 71% 65% | |||
| Evaporation litres/m²h |
13.05 4.97 1.45 | 1.67 0.41 0.14 | |||
| Percentage evaporation saving |
- - - | 87% 91% 90% | |||
| Test Tank Dimensions = 600mm(W) x 1850mm(L) x 1000mm(H). | |||||
Payment as per customer terms
Freight to be charged if applicable
Warranty 12 months manufacturer parts
PolyScience Sous Vide Professional for Sous Vide Cooking
Compact design for easy storage
Sous Vide Professional™ – Achieve perfect, repeatable results every time.
The Sous Vide Professional™ sets the standards for sous vide cooking. Designed to meet the requirements of the world’s best chefs and adds a new dimension of control to your kitchen. Its aesthetics, easy handling and flexibility are unique and without compromise. Professional and aspiring home chefs achieve perfect, repeatable results every time with the Sous Vide Professional™.
Water circulation provides maximum consistency (compared to non-stirred devices)
• Clamp the Sous Vide Professional™ to any size tank with rounded or flat walls up to 30 litres
• Exceptional control of liquid heating to within 0.1°C
• Dedicated temperature control enables you to quickly set or adjust cooking temperature
• Easy up and down buttons allow you to select and set cooking temperature to a 1/10th of a degree
• Temperature readings available in Celsius or Fahrenheit
• Controls liquid heating up to 100°C
• Control cooking liquid circulation level by easily adjustable pump pressure outlet
• High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
• Large backlit display for easy reading
Sous Vide Professional™ THE IDEAL ADDITION TO YOUR KITCHEN
Electrical Power 11A / 240V,
Terms: prepayment
Freight charged if applicable
Price valid to 15.8.10 for orders taken with 20% deposit paid. Please note delivery to customer early September.
PolyScience: Antigriddle
Surface freeze immediately
The “Anti-Griddle” is a traditional cooktop with an amazing twist: the device quickly freezes sauces and purees instead of heating them. This unique innovation allows you to effortlessly freeze sauces and purees solid or develop semi-frozen creations with stable, crunchy surfaces and cool, creamy centers. The tantalizing dual-textures help satisfy increasing consumer demands for new dining experiences. Let your culinary imagination run wild!
• Quickly freezes sauces and purees into solid, unique forms, or freezes just the outer surfaces while
maintaining a creamy center.
• Minus 30°F ‘griddle’ temperature ensures almost instantaneous results.
• Approximately 1 square foot high-endurance cook top provides an ample, easy-to-clean work surface.
Specifications
Cooking Temperature: Fixed at -30°F (-34.4°C)
Griddle Dimensions (lxw): 36.8 x 23.8 cm
Overall Dimensions (lxwxh): 40.3 x 46.7 x 26.7cm
Electrical Power: 120V, 60 Hz, 6.5A / 240V, 50 Hz, 3.6A
PolyScience: Smoking Gun
Portable instant smoke
• One-piece, removable anodized aluminum smoking chamber
• Aluminum fan – will not melt when heated; low-noise motor
• Excellent for finishing products that are cooked sous vide or other methods where food is not normally directly exposed to smoke
• Use classic flavors, such as hickory, mesquite, apple- wood, cherrywood, or let your imagination take over with things like Lapsang Souchong tea, lavender, or clove
• Runs on 4 AA batteries (included in kit)
The Smoking Gun Contents:
• Smoking Gun
• Acrylic Stand
• 18” nozzle extender hose
• 4AA batteries (non-hazardous)
• 0.5 oz sample jars of PolyScience Hickory and Applewood Smoking Sawdust
• Instruction Guide
PolyScience: Thermal Circulator for Sous Vide Cooking
A water circulatory device with program options
PolyScience Thermal Circulators provide precise and uniform temperature for sous vide cooking.
• Preset buttons make the selection of frequently used temperatures fast and fool-proof
• Clamps securely to side of cooking vessel
• Select frequently used cooking temperatures with the push of a button
• Convert stock pots, roasters, and hotel pans as large as30 quarts (28 litres) into precise, low-temperature cooking systems
• Adjustable circulation speed
Specifications
Cooking Temperature: up to 150°C
Temperature Stability: ±0.09°F (±0.05°C)
Special Features: 3 user-defined cooking temperature presets
Overall Dimensions: 28.6 x 38 x 24.2 cm
Electrical Power: 11A / 240V
Rely hot torches
This small blow torch is based on the everyday technology, and specifically designed for the chef’s kitchen. The major requirement for that is precision and durability. The BLUE torch is made from a single mould – so dropping will not cause breakage.
The flame is adjustable and thus versatile in it uses from “burning” whipped cream and soufflés with a fine golden layer to toasting to finishing the crème brulée .
Item RO- 6801
Micro Torch
Plastic casing in yellow or sky blue
Turning knob to adjust the flame type
Ergonomically design
GS certificate
Item RELY-RO790
PROFESSIONAL
Standard flame micro torch
All Metal Micro Torch
All metal construction inside
One mould unit no breakage
Piezo ignition
Metal grip
Payment as per customer terms
Freight to be charged if applicable
Warranty 12 months manufacturer parts
Rely Red Espuma – 500ml
From a conventional cream whipper modified to supply new applications chefs have been making foams and sauces for all dishes.
The Rely Red Espuma is a cream whipper of food grade anodised aluminim to which air is added by means of compressed air capsules. Thanks to that simple principle any mixture can be made foam, sweet or savoury, cold or hot. It is all a matter of filling the syphon with the desired mixture, screwing on the top, loading it with the air capsules, shaking it, leaving it to rest until required.
Payment as per customer terms. Freight to be charged if applicable. Warranty 12 months manufacturer parts.
Sous Vide Food Vacuum Packaging Bags
Long term safe storage solution
Why use vacuum packaging?
Storage: this method provides extended shelf life and optimum protection against spoilage. By preventing food from coming into contact with oxygen its freshness is retained longer than conventional storage methods. Micro-organisms such as bacteria, mould and yeast cannot grow in a vacuum. When used in combination with blast chilling, it is possible to obtain even longer storage periods for sensitive fresh produce than by using vacuum sealing alone. Thus, there are many ways available to store product without damaging the structure of food.
Cooking: Sous vide cooking requires food to be vacuum sealed in 70 micron bags.
Can any bag or pouch be used?
No. Different foods, processes and end uses require different packaging.A simple package may consist of many layers of specialised plastic which perform a specific purpose. If the wrong type of plastic is used, results can be disastrous.
Why are different plastics used?
The range of plastics used in packaging is large. Each type has a specific function and purpose including protection, appearance, shelf life, recyclability, sous vide cooking, and cost. eg. loaf of bread – expected to be used in 2-3 days; typically packaged in polyethylene bags without an air tight seal; block of cheese – expected to be kept longer but tends to spoil quickly; therefore vacuum sealed inside a complex layered plastic blend consisting of polyethylene/nylon/ ethyl vinyl alcohol.
Is packaging thickness important?
Yes. Along with other factors it can play an important part in food preservation and protection. Thickness (also called gauge) is measured in microns(1/1000th of a millimetre). Typically, a standard vacuum pouch will bearound 70 microns, suitable for sous vide cooking in a waterbath with the Roner thermostat. For cooking/boiling above 90oC, thicker bags (90 microns) are recommended.
RELY VACUUM BAG PRICE LIST
To ensure you receive the correct bags please order either by Fax - 03 9375 4297 or by clicking the enquire now button and submitting the contact form
| Item | Micron | Size | Per 500 | PER 1000 Per size |
Order | Order |
| 500 | 1000 | |||||
| 70130190 | 70 | 130 x 190 | 25.00 | 43.75 | ||
| 70140210 | 70 | 140 x 210 | 29.00 | 49.00 | **** | |
| 70150200 | 70 | 150 x 200 | 29.00 | 49.00 | ||
| 70165225 | 70 | 165 x 225 | 35.00 30.00# | 61.25 55.00# | ||
| 70190250 | 70 | 190 x 250 | 45.00 | 75.25 | ||
| 70210300 | 70 | 210 x 300 | 65.00 | 98.00 | ||
| 70210400 | 70 | 210 x 400 | 74.00 | 129.50 | ||
| 70250350 | 70 | 250 x 350 | 86.00 | 133.00 | ||
| 70300400 | 70 | 300 x 400 | 105.00 | 180.00 | ||
| 70300450 | 70 | 300 x 450 | 121.00 | 211.75 | ||
| 70330500 | 70 | 330 X 500 | 140.00 | 250.00 | ||
| 70350450 | 70 | 350 x 450 | 135.00117.00# | 236.25 205.00# | ||
| 70400500 | 70 | 400 X 500 | 176.00 | 310.00 | ||
| 100165225 | 100 | 165 x 225* | 56.00 | 99.00 | ||
| 100250350 | 100 | 250 x 350* | 126.50 | 222.00 | ||
| LEO10911 | STAND UP | 500ml with ZIP | 200.00 180.00# | 380.00 320.00# | ||
| Shrink180200 | SHRINK | 180 x 200 | **94.50 | |||
| Per roll of 1200** | ||||||
| Shrink250400 | SHRINK | 250 x400 | 128.00 | |||
| Loose Per 1000 ** | ||||||
| LOCAL DELIVERY | 10.00 | |||||
| Interstate up to 5000 | 30.00 | |||||
| Interstate 5000-10,000 | 60.00 |
**** sorry stock not available until June# on special to 30.4.2012
LOCAL DELIVERY DAYS ARE TUESDAY & FRIDAY – Melbourne CBD
Interstate dispatch daily for orders received by 12 noon.
UltraBag – filter bag
UltraBag is a revolutionary filter bag manufactured in an inert, flexible and heat-resistant material which is suitable for cooking and adapts perfectly to different containers.
UltraBag is ideal for preparing consommés, making stocks and in general, cooking large quantities of ingredients; in these processes it reduces the amount of water the cook needs to use and saves a great deal of time, since there is no need to strain or clarify consommés, fruit puree’s etc.
Sizes available are:
|
Micron |
Size cm |
|
100 |
1.3 lt / 10cm |
|
100 |
8 lt / |
|
200 |
8 lt |
|
200 |
Stock pot 50 lt |
|
100 |
GN1/1 tray |
|
200 |
GN1/1 tray |
