Who is it for?

SmartVide Track, who is it for?

The system meets a real need in kitchens. And it is designed for all professionals who know the basics of vacuum and low temperature cooking.

It is a working system that can improve the workflows and processes of any professional kitchen.

High production kitchens

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Specialised franchises

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}

SmartVide Track

Эксклюзивная система индивидуального контроля времени приготовления на водяной бане.
"SmartVide Track - единственная система, способная отслеживать время приготовления продуктов поштучно, идентифицируя каждую упаковку и контролируя время приготовления. Мы создали рабочую систему, которая, в сочетании с максимальной точностью температур, обеспечиваемой термоциркулятором SmartVide, предоставляет возможность работать, полностью контролируя время приготовления. SmartVide Track можно использовать как для приготовления при низкой температуре, так и в процессе восстановления продуктов."

SmartVide Tags

SmartVide Tools: кронштейны

SmartVide Tools: Организация меток

Печи SOUS-VIDE

Приготовление пищи в вакууме при низкой температуре для максимального сохранения аромата и вкуса продуктов.
Печи SOUS-VIDE позволяют получить более мягкий и сочный продукт с интенсивным вкусом при минимальной потере влаги и веса.

Максимальный объем емкости

30 l	Immersion Circulator SmartVide 5 Maximum capacity: 30 l / 8 gal.
56 l	Immersion Circulator SmartVide 7 Maximum capacity: 56 l /14 gal.
56 l	Immersion Circulator SmartVide 9 Maximum capacity: 56 l /14 gal.
120 l	Immersion Circulator SmartVide XL Maximum capacity: 120 l / 30 gal.
	High production retherming and cooking station The SmartVide XL cooker + 120P heated tank: Serve up to 200 portions of 200 g per hour.

view more Печи SOUS-VIDE »

Обратная связь

Any questions?

Enter your enquiry

Вверх

Посудомоечное оборудование

Переработка продуктов

Хранение продуктов и приготовление пищи способом Sous-Vide

Закусочные и кафе

Who is it for?

SmartVide Track, who is it for?

High production kitchens

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Specialised franchises

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}

SmartVide Track

Печи SOUS-VIDE

Any questions?

Посудомоечное оборудование

Переработка продуктов

Хранение продуктов и приготовление пищи способом Sous-Vide

Закусочные и кафе

Equipment Guides

Sammic Solutions

Who is it for?

SmartVide Track, who is it for?

High production kitchens

Pre-prepared food kitchens that base their processes on the regeneration of food.

Specialised franchises

Thematic and specialised restaurants with a unique offer.

Training centres, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants looking to control costs and optimise service times.

Small kitchen teams with high work volume and rotation

Professionals looking to standardise their work processes and easily apply defined times.

Collective kitchens that want to maintain a differentiated offer and achieve HACCP certification.

SmartVide Track

Печи SOUS-VIDE

Any questions?

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}