Home » Machines » RONER 25 ECO
    Categories: , , ,

    RONER 25 ECO

    Professionality

    • mmersion thermal circulator for Sous Vide cooking
    • Perfect for low-temperature sous-vide cooking
    • Easy to use
    • Current temperature LCD display
    • Temperature and time setting LCD display
    • Temperature setting button
    • Time setting button
    • Start / pause cycle button
    • Values selection button
    • CE approved
    • Proudly Made in Italy
    Request Information
    Additional information
    Power supply (Volt/Hz)

    230/50
    Potenza (Watt)

    1,20
    Capacity (lt)

    25
    Range temperature (C°)

    20/95
    Programs

    0
    Low water level warning

    yes
    Delayed start

    No
    Reaching alarm cooking time

    yes
    Core probe (acc.)

    Not Avalilable
    Spheres 250 pcs (acc.)

    Avalilable
    Neoprene tape (acc.)

    Not Avalilable
    Net weight (kg)

    1,26
    Product dimension (mm)

    B. 80 / D. 160 / H. 370
    Ask for information

      Download

      If there are any downloadable contents, they will appear in this area.

      Scarica il file

      Please login

      Enter your email contact

      Vacuum cooking

      “Sous Vide” is a French term that means “under vacuum” and, with reference to the kitchen, identifies foods that are cooked in low temperature conditions inside special vacuum pouches for Sous Vide cooking. Before proceeding with the cooking process, it is essential to pack the desired product in special embossed cooking bags/ rolls - in case of use of external suction machines - and smooth cooking bags / rolls - in case of use of professional chamber machines. Once the food has been packaged in the special vacuum pouch, it is sufficient to immerse the bag in the water for the desired cooking time.
      Food is protected from the bag and does not come into direct contact with the external cooking environment. In this way oxygen has no possibility to penetrate inside and the foods are not likely to oxidise. Thanks to Sous Vide foods do not lose their natural color, nor the nutritional properties and all the flavours remain inside as well as all the vitamins and minerals. The foods are therefore better, healthier and more colorful. Even foods that generally darken during cooking remain in their natural color. The Sous Vide technique allows to prolong the shelf life of the product up to three times, since the absence of oxygen slows down the proliferation of bacteria and the oxidation of food. Sous Vide is also recommended in diets because it allows you to cook without adding fat.

      ADVANTAGES
      • Organoleptic properties maintenance
      • Weight loss reduction
      • Waste reduction
      • Cost saving
      • Time saving
      • High barrier to oxygen and water vapor
      • Shelf life extension