Rely Blog
Taste Mini Market Day
We had a great day on Saturday at our first Mini Market Day. We had the shop stocked with our goodies from the other side of our business, Taste, and some great stalls out the front from other local businesses: Willow Designs, The Happy Apple Greengrocer and MGM Home Timber and Hardware.
The rain held out for us all morning and we even got a few moments of sunshine while our shoppers picked up great gifts, homewares, fashion accessories and delicious food items. The barbecue was fired up with a sausage sizzle to raise money for charity.
We will be running one a month for the rest of the year so make sure you come along to pick up some great bargains and Christmas gifts!
Check out Taste’s Facebook page at www.facebook.com/tasteculinaryware for news and upcoming events.
We hope to see you there next time!
Written by Kathryn Hill
Ultrabag – The Flexible Sieve
When using a conventional sieve or chinois to strain foods in the kitchen, there are limitations. The microns of the mesh are often not fine enough and sometimes the sieve just wont fit in the container you want, no matter how hard you try!
Enter – Ultrabag! The Ultrabag is manufactured in Australia from a heat resistant and flexible material and comes in either 100 or 200 microns, making it ideal for preparing consommés and stocks.
The fine mesh will remove more impurities than a traditional sieve allowing for better clarified stocks. When straining fruit and berry purees and nut milks, Ultrabag can remove more seeds and skin, allowing for a smoother overall product.
Because the material is flexible, it will fit in most containers and the heat resistant material will allow for use during cooking – simply place the Ultrabag in a pot of water with the ingredients for your stock inside the bag and when it’s finished cooking, simply lift the bag out of the pot.
It is strong enough to hold the weight of bones and other heavy food items and is easy to clean as it’s dishwasher safe. It is also very durable and will get much use before needing to be replaced
There are a variety of sizes available in either 100 or 200 micron -
- 1.3 litre 10 cm bag, 100 micron – ideal for small quantities, fits well in to a jug or small pot
- 8 litre bag, 100 or 200 micron – this size fits well in larger pots and bowls and is ideal for medium quantities
- 50 litre stock pot bag, 200 micron – this bag is designed for use in large stock pots and can hold large quantities of food
- GN1/1 tray bag, 100 or 200 micron - this bag is fitted with elastic around the edges, rather than handles, so it will fit over a GN1/1 tray
Blast Freezing – The Benefits
When looking at ways to freeze foods in the commercial food industry, there are a variety of options to choose from. Blast freezing has become more popular as it reduces the amount of time needed to freeze a product, but if time is not an issue for you, is there really much need for it? The answer is ‘yes’ and here’s why:
There are various factors which influence the effectiveness of freezing on food preservation. Air velocity, degree of contact between the food and cooling medium, packaging and product thickness can all play a part in the speed at which an item of food is frozen.
In the case of blast freezing, the air velocity plays a large part in increasing the speed when compared with conventional chest freezing. Slower freezing methods, such as chest freezing, create large ice crystals in food tissues which rupture cell membranes, causing loss of moisture once thawed. This is especially the case with fish, where the flesh is more fragile.
A chest freezer has no air velocity as it is considered to be a still air freezer. The chest freezer is a unit which keeps a chamber at a constant temperature well below the freezing point of water (typically -12 to -18°C) using vapour compression. When food is placed in the unit it slowly freezes as the temperature of the food lowers to that of the air inside the freezer unit.
Foods which would typically take around 12-24 hours to freeze in a traditional still air freezer can be frozen in around 4 hours in a blast freezer. In blast freezing, foods are placed in a unit then subjected to a series of cold air flows at speeds of around 10-15 metres per second, which bring the temperature of the foods to below -24°C, sometimes as low as -30°C or -45°C, quite rapidly.
Although both methods of freezing will preserve the food item by suspending microbial growth, rapid freezing methods, such as blast freezing, allow foods to reach temperatures which limit microbial growth sooner, while also having a better effect on maintaining the structural integrity of the food items. Faster freezing methods allow foods to be thawed to a state which are more like their initial fresh state.
Recently, at University, we conducted an experiment with fish fillets to assess the differences between blast and chest freezing. We froze some fish fillets in a blast freezer and some in chest freezer; then stored both sets of fillets in a chest for two weeks. The fillets were arranged on trays in different configurations – one to a tray, two to a tray (stacked on top of each other) and four to a tray (also stacked). Here’s a summary of what we found:
- As expected, the freezing time for the fish fillets was much slower in the chest freezer, especially for the fillets at the bottom of the stack of four.
- The freezing time for fillets in the blast freezer was faster and the freezing time was not significantly different for fillets frozen at the bottom of a stack.
- As the ice crystals formed during freezing were larger in the case of the chest freezer, there was greater deterioration of cells, causing greater amounts of fluid to be lost when thawed (% loss calculated).
- Further fluid was lost when baked, as a result of the deterioration in cell structure.
- The sensory properties of the fish, its flakiness, juiciness and chewiness, became less appealing as the freezing time increased. The fillet which had the longest freezing time, bottom of a stack of four in the chest freezer, was the most unappealing. It had lost the majority of its flakiness and moisture and had become very tough and chewy, taking a long time to be macerated enough to swallow.
It was concluded that blast freezing can be seen to be the better method of freezing when compared to still air chest freezing. The sensory properties were far less appealing in the case of the fish frozen in the chest freezer. The blast freezer would also allow for more fillets to be frozen simultaneously, as the difference in the sensory properties was less noticeable with increased fillets per tray, compared to that of the chest freezer fillets. It was also much quicker – increasing time efficiency.
These results do not just relate to fish. When considering freezing in the food industry, it is important to remember the final product and its effect on the consumer’s satisfaction. Foods frozen in a blast freezer will be closer to their fresh counterparts when defrosted, allowing for a better sensory experience when consumed.
Rely Services offer a range of machines from Irinox which will quickly chill or freeze foods. Irinox are leaders in blast chilling and freezing technology and their machines will allow you to be more efficient, productive and profitable in the kitchen, not to mention ensuring supreme levels of food quality and safety.
If you are interested in blast chilling or freezing technology, need any advice or information, or wish to purchase the necessary equipment for your kitchen, please contact us at Rely Culinary Technology.
Written by Kathryn Hill
Fine Food Australia – Melbourne
We are glad to be exhibiting at Fine Food Australia again this year!
Our range of vacuum machines and sous vide equipment is there on display, along with a prototype of the new Pacojet which is to be released next year and the current model. We have the Rotoval up and running as well, and lots of other kitchen tools and toys for you to have a look at.
So if you would like to learn more about some of our fantastic products and get some expert information, come and see us at the Fine Food Australia Expo in Melbourne at stand HQ5!
We have great discounts on our entire range, so come along and see us before the deals run out!
Why Sous Vide?
Sous vide, meaning ‘under pressure’ or ‘under vacuum’ in French, refers to a style of cooking where the food product is vacuum sealed in an air-tight bag and cooked in a water bath at a precise temperature. The purpose of sous vide cooking is to cook a food item until it reaches the desired temperature throughout, without overcooking the outside of the product. This is often done over a longer period of time than conventional cooking methods such as steaming, roasting and pan frying.
When using traditional cooking methods, the food product must be heated at a higher temperature than the desired core temperature. For example, you may wish to roast a leg of lamb until it reaches 60 degrees Celsius throughout, but to do this you would need to cook the product in an oven which is heated to 180-200 degrees. This means the outside of the product, which is more exposed to the heat, will reach higher temperatures during cooking, resulting in a product which is less cooked internally than it is externally. Sous vide cooking resolves this issue as the food product is placed in a water bath which is set at a temperature equal to the desired core temperature of the product. The product cannot get any hotter than the temperature of the water it is being cooked in.
This can be especially useful when cooking a variety of foods. Vegetables and fruit can be cooked at a temperature lower than boiling point, allowing the risk of overcooking to be removed and their shape and firmness to be retained when eaten, as the cell structure is not as readily denatured at lower temperatures. At the same time, when meat is cooked using sous vide, the collagen between the muscle fibre is broken down without the fibres becoming tough from overcooking. This allows for a more tender piece of meat which has not lost its moisture.
Sous vide is not just useful for cooking. It is an invaluable tool when reheating foods, especially for catering purposed. Foods such as curries and stews can be cooked in advance, chilled, then placed in vacuum bags for storage and reheating. A bag of food reheated to the desired serving temperature using sous vide will not lose any moisture in the reheating process and will not cook any further. This also means that the food can be held in the water bath until ready for service, removing issues with timing when large quantities of meals need to be served.
Despite the many advantages of sous vide cooking, there are some minor limitations. Steak and other meat will not develop the brown ‘crust’ which is often desired and will need to be sealed quickly in a hot pan after cooking in the water bath in order to achieve this.
When setting up your kitchen for sous vide cooking, you will require some new equipment. You can purchase a free standing bench top unit such as one from the Roner series which consists of a thermostat and bowl in the same device. These units, which come in two sizes, provide the water circulation and temperature stability needed for sous vide cooking and are made from stainless steel. Alternatively, there are a variety of portable thermal circulators available which provide the same temperature accuracy, but are able to be used with any heat resistant pot or container (size subject to the machines limitations). If you are interested in sous vide cooking, need any advice or information, or wish to purchase the necessary equipment for your kitchen, please contact us at Rely Culinary Technology.
Written by Kathryn Hill
NEW SOUS VIDE CIRCULATOR
VACOOK – a new circulator on the market from Besser – Italy –
Significant features -
Heat and circulate up to 50 litres of water
Set time and temperature
Priced to be affordable
enquire now for introductory special - office@relyservices.com.au
ULTRABAG – THE FLEXIBLE SIEVE
Ultrabag is a revolutionary flexible sieve manufactured in an inert, 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.
Available in sizes to for fine purees, large stocks and GN pans . Priced from $38 
SHOWS AND EVENTS 2012
2012 has arrived too fast
RELY will be attending the following shows and events in 2012
11-13 MARCH FINE FOOD BRISBANE Brisbane Exhibition and Convention Centre STAND E18
17-19 MAY NOOSA FOOD & WINE FESTIVAL – Equipment Suppliers
27-29 MAY FOOD SERVICE AUSTRALIA Royal Hall of Industries Moore Park STAND D12
1-3 JUNE MELBOURNE GOOD FOOD & WINE STANDS B 36 / C 50
17-19 JUNE FINE FOOD NEW ZEALAND – ASB SHOWGROUNDS AUCKLAND STAND H10
10-13 SEPT FINE FOOD MELBOURNE – Melbourne Exhibition & Convention Centre STAND HE1
Preparation is in place for Brisbane FINE FOOD, don’t forget to register and visit RELY we will be
exhibiting new technology – SEE IN ACTION
PACOJET – creating pure textures
ROTAVAL – the distiller
GASTROVAC – the vacuum infuser cooker
WATER CIRCULATORS – see the great range available and make the right choice for your needs
VACUUM PACKAGING MACHINES – RELY launch BESSER VACUUM (Italy) in Australia
MY COOK – lemon curd in 20 minutes – start to finish!
ANTIGRIDDLE – instant freeze
There will be great specials on offer on all RELY equipment – offers available AT THE SHOW ONLY – don’t miss the chance to purchase.
Currently on special is SOUS VIDE PROFESSIONAL $1100 INCL
IT’S THE FESTIVE SEASON
Time to catch up, work hard, and take time to share moments with friends, family, colleagues wherever you are in the world we send - Good wishes to all for a happy and safe Festive Season, and a prosperous and challenging 2012
NEW PRODUCT – GO VINO wine ‘glasses’ ideal for summer entertaining, catering, boating, camping or the caravan -
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 in white red 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.
- 100% recycleable and made from a 100% renewable energy source.
- 100% Bisphenol-A ( BPA ) FREE ( most polycarbonates and acrylics contain BPA)
- Commercial dishwasher safe
Available in easy to carry 4 pack tote or bulk pack box of loose glasses
FOR THE CHEF – The ANTIGRIDDLE
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 centres. 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 centre
- 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
Rely office will be closed from 23 December to 5 January, deliveries will resume 10January. For urgent calls during closure please ring Lynda 0419 360 961 or email office@relyservices.com.au
Be safe over the Christmas New Year period.
NEWS
PACOJET IS ON SPECIAL – this is a great offer and one worth grabbing if you can.
POP UP EVENTS are becoming a regular feature in many calendars and equipment for these is now available for HIRE from RELY. We have Irinox 5 tray blast chillers, Pacojets, Sous Vide equipment – circulators and vacuum machines, and the smaller items, espuma guns, superbags and smoking guns. Everything is available for daily or weekly hire.
Contact RELY for further information – office@relyservices.com.au, or call
Lynda 0419 360 961
NEW – Christmas Shopping for the Chef / Home enthusiast –
VISIT TOY WORLD FOR CHEFS
67 St Leonards Road Ascot Vale Open – Wednesday – Friday 10- 3 Saturday 9-1
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. Sold as a pair and will attach to any bath.
HOT TORCH for the CHEF
Standard Flame Micro Torch / All Metal
Micro Torch All metal construction inside Piezo ignition Metal grip makes the feeling higher quality Strong fine flame for caramelisation
FOR THE HOME COOK HOT TORCH
Plastic grip Micro Torch Turning knob to adjust the flame type Ergonomical design
PRODUCT HIGHLIGHT & INFORMATION – PACOJET –
I leave this here as it is good reading and valuable information
Pacojet is the revolutionary fresh and frozen food processing machine for sweet and savoury products, with a small footprint,
RELY Services are the exclusive importer of Pacojet in Australia. RELY provide back up and support Australia wide for Pacojet. We have a service department managed by Frank Strangio . Annual service of the Pacojet is strongly recommended to keep the unit in good working order for a long life (just as one would service a car!).
Customers are contacted when annual service is due and Frank travels most of Australia at least once a year to undertake servicing.
As a guide to Annual Service - if you are processing
30 canisters / week - annual service is recommended
Over 50 canisters / week – biannual service is important.
Check the website for the WEB SPECIAL
Contact RELY for any equipment enquiry office@relyservices.com.au
Product Highlights & PACOJET Special Offer
Hello All – there has been some delay in my blogging – still learning the tricks of iPad and traveling! However back on track now
NEWS
Host Milan was an enormous show, of 18 Halls, exhibitors and a lot to see. Unfortunately nothing stands out as a ‘new’ product to tell you about, but many developments in technology which we will be following up.
NEW RELY PRODUCT – POLYPROPYLENE BALLS for Sous Vide
Sous Vide is increasing in popularity and the diversity it provides the chef is huge, product consistency, quality and time saving probably the main features. However, you may be aware that evaporation could cause a problem with long term sous vide, and a new product RELY have is POLYPRPOYLENE BALLS which sit as a blanket on the water to assist with maintaining the water volume and prevent evaporation – some further information
Polypropylene is lightweight and an excellent electrical insulator. It has a hard, very smooth surface that prevents bacteria and resists chemical corrosion
o The spheres float on the surface of liquid in open tank and thereby greatly reduce the exposed liquid surface area – up to 90%.
o Dramatically diminish objectionable fumes and odours.
o A blanket of spheres also insulates heated liquid reducing evaporation and heat requirements.
o Spheres are hollow and will float on any liquid. Being smooth they ensure a much tighter surface cover.
o Polypropylene, non-toxic and able to withstand continuous working temperatures of 110° C (230°F).
PRODUCT HIGHLIGHT & INFORMATION – PACOJET FIRST TIME EVER WEB SPECIAL SEE BELOW
Pacojet is the revolutionary fresh and frozen food processing machine for sweet and savoury products, with a small footprint,
RELY Services are the exclusive importer of Pacojet in Australia. RELY provide back up and support Australia wide for Pacojet. We have a service department managed by Frank Strangio . Annual service of the Pacojet is strongly recommended to keep the unit in good working order for a long life (just as one would service a car!).
Customers are contacted when annual service is due and Frank travels most of Australia at least once a year to undertake servicing.
As a guide to Annual Service – if you are processing
30 canisters / week - annual service is recommended
Over 50 canisters / week – biannual service is important.
When purchasing the Pacojet System the Items below are included
° 1 Pacojet machine
° 1 Pacotising standard blade
° 6 canisters NEW
° 1 Spray guard
° 2 white plastic lids
° 1 Outer protective beaker
° 1 Chrome spatula
° 1 User instructions
° 1 Pacojet Recipe book
° Instructional DVD NEW
° Cleaning kit
° 1 Washing insert
° 1 Sealing ring
° 1 Rinsing ring
Optional Accessories to be purchased
Coupe Set comprises three blades
° 1 x 2-blade cutter )
° 1 x 4-blade cuter )
° 1 x whipping disc )
fitting tongs )
Gold blade –
Titanium if using very hard product this blade is recommended, and will have a longer life than the standard blade
First time offered as a Web Special offer available 19.11.2011 to 19.12 2011
Included for Total price $4950.00 (RRP $5950 incl)
standard blade, outer beaker, 6 canisters, cleaning kit, recipe book, instructional DVD
Melbourne delivery included – delivery to other States
ACT, NSW, SA, Tasmania – $ 25.00 NT, QLD, WA, - $35.00
Note: Payment by direct debit or credit card prior to dispatch
12/12 manufacturer part warranty, support and back up Australia wide by RELY
MENTION WEBPAC to receive this special
Special available until 19.12.2011 or while stocks last.
To take advantage of this special offer please contact
Lynda Erskine office@relyservices.com.au or 0419 360 961
DON’T FORGET – HIRE EQUIPMENT FOR POP UP EVENTS
POP UP EVENTS are becoming a regular feature in many calendars and equipment for these is now available for HIRE from RELY. We have Irinox 5 tray blast chillers, Pacojets, Sous Vide equipment – circulators and vacuum machines, and the smaller items, espuma guns, superbags and smoking guns. Everything is available for daily or weekly hire.
Contact RELY for further information – office@relyservices.com.au.
HOST And where to stay in Milan
There is not a lot to report. The HOST show is enormous, 18 pavilions of exhibitors, showing much similar equipment, however we have managed to find a few anew interesting items, not equipment, ther is nothing new to report, many vacuum machines, some sous vide , no exciting new toys to report unfortunately, but one day to go so will keep looking.
We did however find outstanding accommodation in Milan, at a B & B , The Luxury Milano, and it lives up to it’s name,offering quiet, well positioned accommodation, fabulous breakfasts, pictures attached, assistance and great advice on local eating houses, overall A great find and one that should be shared. Andrea is the owner and his knowledge and willingness to help at every question or request is exceptional. href=”http://www.theluxurymilano.com”>
Final day at Host found a few interesting new products to tell you about once back in Australia. !
Sorry I still have not managed to upload a picture from iPad!!
Off to visit a bakery in Seregno, Milano. Corti Bakery , Edoardo is an artisan baker whose love if his profession is evident in his product.
News and Travel Blog
Travel News
Journey has begun to Milan with a quick stopover in Singapore to visit Ryan Clift at Tippling Club, service his Pacojet and Dine!
Ryan has opened a new place in Tiong Bahru district called Open Door Policy, well worth a visit for lunch, would recommend you try and book !
Another quick stopover in Freiburg, Germany we visited Cafe Decker in Village of Staufen. Robert returned the following day to meet Pastry Chef and Chocolatier and see their kitchen.
Interesting Product information
NITRAL BOWL – this has been a slow mover in the market place, however we gleaned interesting information from Ryan at Tippling Club who uses a lot of nitrogen for his menu and cocktails. He has been using the nitral bowl for 2 years now, and has noticed a significant cost saving in nitrogen. He puts nitrogen into the bowl, allows the bowl to cool and nitrogen to dissipate, then tops up and uses the nitrogen for preparation of menu items, without having to continue to top up the bowl. Using the nitral bowl is a food safe method for nitrogen use where polystyrene boxes are not.
Sorry I am still learning the ropes with blogs, pictures and iPad ! So have not learnt how to upload the pics from iPad to blog yet – hopefully next writing might have achieved this if it can be done!
Dont forget the SOUS VIDE PROMOTION IS STILL AVAILABLE until send of this month.
Emails enquiries to office@relyservices.com.au
BLOG2 News, New Product, Specials
A great article in the Melbourne Magazine featured in the Age last week highlighting many of the ‘toys’ chefs like to have available. We visit HOST Milan in the coming weeks and hope to find some new exciting tools to whet the creative appetite.
NEWS
POP UP EVENTS are becoming a regular feature in many calendars and equipment for these is now available for HIRE from RELY. We have Irinox 5 tray blast chillers, Pacojets, Sous Vide equipment – circulators and vacuum machines, and the smaller items, espuma guns, superbags and smoking guns. Everything is available for daily or weekly hire. Contact RELY for further information – office@relyservices.com.au.
NEW PRODUCT
Superbags are a small low cost item but very beneficial in the kitchen for straining, purees, clarifying stock – here is a comment from Tony Milroy at Lochiel House http://www.lochielhouse.com.au/
“On a recent trip to Tassie to be a guest chef at Saffire, I had to pack a few essentials – one of which was my ultra fine super bag. It is so convenient and economical and nothing else has the ability to trap small particles like this bag, giving me a superior end product. I have many uses for these bags, apart from the obvious stocks and sauces, I also use the bags for my nut milks, infused oils, cordials and now my latest passion yoghurts and curds.”
PS – Lochiel House – Kurrajong Heights, is a beautiful weekend getaway relaxing spot and absolutely wonderful dining experience – the complete package.
SPECIAL OFFER
SOUS VIDE PROFESSIONAL CHEF SERIES & RELYVAC Vacuum Packaging Machine
SPECIAL OFFER – VALID FOR PURCHASE OF BOTH UNITS
Mention SVPRV to receive this offer
1 x SOUS VIDE PROFESSIONAL ) $3300 gst incl FOR BOTH UNITS
1 x RELYVAC RV260 - 26cm sealing arm, 10 m3 pump ) Or
1 x SOUS VIDE PROFESSIONAL ) $4400 gst incl FOR BOTH UNITS
1 x RELYVAC RV350MD -35cm sealing arm, 20 m3 pump )
TOTAL SAVING per order $850.00
Delivery included – Payment by direct debit or credit card prior to dispatch
Offer available until 30 October 2011 or sold out
Enquiries to Elisabeth – sales@relyservices.com.au
All About Sous Vide And Rely News
This a first attempt to write a blog- bear with me – as we close in on departure for HOST Milan I am keen to practice my blog skills so attendance at the Show can bring news to readers.
This month as seen the opening of TASTE – a shop with all things culinary – we have aimed to source product that is new, innovative and creative, for both the Chef and home. A little taste of Taste ware.
The shop is open Thursday, Friday 10am to 3pm, and Saturday 9am to 1pm (this week closing at 12noon so we can all cheer on the CATS !!!). Extended opening times will happen as summer approaches and the shop can opened for Chefs to visit.
Sous Vide is gaining wide popularity with Chefs and home enthusiasts– following is some informative reading . Whilst there are many options available for water baths, portable , and bench top units it is the new Sous Vide Professional Chef Series from Polyscience that is gaining popularity.
‘sous vide’ means under pressure
It is a method of cooking food under pressure – ie. Food that has
been vacuumed, and cooked at precise temperature in a circulatory water bath.
RELY – Culinary Technology proudly introduce -
Sous Vide PROFESSIONAL Chef Series – a new tool for the Chefs kitchen of efficient design, a small footprint and elegant in appearance.
Specific features of Sous Vide PROFESSIONAL Chef Series include -
° Large backlit display for easy reading
° Compact unit
° Precise temperature control to within 0.1°
° Temperature readings available in Celsius or Fahrenheit
° Control cooking liquid circulation level by easily adjustable pump pressure outlet
° High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
° Flexible – use in the kitchen or catering on location
° Easy to read instructions
° ‘Sous Vide Cooking’ Book
° Protective Travel and Storage bag
° DVD
Chefs have used scientific equipment to cook ‘sous vide,’ for some time now.
In 2010 Polyscience answered the call and designed the Sous Vide Professional, and in 2011 released the Sous Vide PROFESSIONAL Chef Series.
The design and functionality of this equipment has addressed all the requirements for the Chef – ie. ease of -
° Use
° Cleaning
° Service
The process of sous vide cooking is gaining popularity within the industry. This method offers the Chef the ability to prepare ahead, regenerate quickly and provide the time to ‘be more creative.’
A word from the manufacturer -
“No vision of tomorrow can be complete without considering the environment. As a global company, we realize everything we do has far-reaching impact. That is why our products are in accordance with RoHS guidelines to eliminate harmful substances like lead and cadmium. Through a consistent effort we’ve decreased energy consumption by 22% over the last two years alone, even though production has increased of thirty percent. Our products are designed to be energy efficient and environmentally-friendly as well. We gladly offer equipment recycling “
The Sous Vide PROFESSIONAL Chef Series fulfills the requirements in today’s busy kitchen by being a working tool that is precise in its temperature control, circulation, and ability to run 24 hours day. The price point is acceptable and has received positive feedback from the industry and home enthusiast.
Achieve perfect, repeatable results every time
For more information on Sous Vide equipment please email
office@relyservices.com.au or call 03 93751447
