Sous vide cooking machine & equipment supplier in Melbourne, Australia

What is Sous Vide?

Sous-vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time-72 hours is not unusual-at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Read the full article at Wikipedia ›

Sous Vide Cooking Equipment ›

Food Vacuum Machines ›

Sous Vide water bath cookers and Sous Vide vacuum packagers

Rely Culinary Technology offers a wide range of quality Sous Vide professional and domestic
grade solutions. With our extensive culinary experience we can help you find the Sous Vide solution
that best fits your requirement.

Get the right advice. Contact us now ›

PolyScience Sous Vide Professional for Sous Vide Cooking

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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.

ICC: Roner Compact 20lt for Sous Vide Cooking

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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

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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

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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

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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

RelyVac – Sous Vide Food Vacuum Packaging Sealing Machines

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Powerful & affordable vacuum packaging sealing machines

SHOWING DEEP CHAMBER FOR LIQUID SEALING

RV 350MD

Specifications

Model	RV – 260	RV – 350MD
Machine dimension (mm)	480 x 330 x 320	560 X 425 X 460
Chamber dimension	385 x 280 (50) 90	450×370×(170)220
Sealer dimension	260 x 8	350×8
Pump capacity (m3/h)	10	20
Power consumption (kw)	0.37	0.75
Voltage (v)	240	110/220/240
Frequency (Hz)	50	50/60
N.W (kg)	36	56
Production Cycle / min	1-2	2-3

RELYVAC

RelyVac machines have been designed in Melbourne and are the perfect accompaniment for sous vide cooking.

RelyVac are a series of chamber vacuum machines, that offer ease of use. The machines are specified with larger than normal vacuum pumps enabling the user to process more bags per minute . Each machine can be easily changed to suit the product : Time of vacuum, time of sealing and most important time of cooling, (prior to the lid raising and the cycle finishing).

RelyVac is the first to offer variable heat for bar sealing. Vacuum bags vary in thickness and they are sensitive to heat that is either to low or too high. RelyVac allows the user to choose low, medium, or high heat, depending on the bag micron value (thickness).

The machines come with a fully removeable heating arm, which ensures complete sealing. The models are designated by the size of the sealing bar, i.e. the RV350 has a bar seal of 350mm.

The 350MD has a deep chamber ‘pocket’ for stand up bags. Our standard range is listed above BUT larger machines can be quoted.

The electrical circuit supplying the vacuumm machine must have 5 amps on single phase power available at all times. Lack of adequate supply may cause electrical failure which will not be covered under warranty

A NOTE FROM RELY: These are our standard machines only, if you have specific requirements please enquire.

RELYVAC Domestic

Heavy duty domestic machine Strong vacuum pump with adjustable vacuum Easy to operate Maintenance free.

Sous Vide Vacuum Packaging Bags

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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.

Item	Micron	Size
103130190	70	130 x 190
100355592	70	165 x 225
100355595	70	190 x 250
100355597	70	210 x 300
100355599	70	250 x 350
100355602	70	300 x 350
100355605	70	370 x 550
100355612	70	400 x 450
103300450	70	300 x 450
Channel bag for use with domestic machines
Item	Micron	Size
VBC 1525		150 x 250
VBC 2030		200 X 300
VBC 2535		250 X 350
All 70m bags cab be used for cook in with a commercial waterbath.

PolyScience: Thermal Circulator for Sous Vide Cooking

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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