SOUS VIDE

A Valko Idrochef thermal immersion circulator for sous vide, with 20 customisable programmes and a timer, for water baths up to 60 litres, with a pump for horizontal circulation, at 2 kW on 230 V, 164 x 220 x 415 mm. Sous vide cooks food sealed in a bag in a precisely held water bath, so a steak is the same doneness edge to edge.

Specifications

• Type: thermal immersion circulator
• Programmes: 20, customisable, with timer
• Bath capacity: up to 60 litres
• Circulation: pump, horizontal
• Power: 2 kW, 230 V, 50/60 Hz
• Dimensions: 164 x 220 x 415 mm
• Brand: Valko
• Origin: Italy

Who it suits

For restaurants and hotels cooking proteins, eggs and vegetables to precise doneness, and for banqueting where sous vide batches hold ready for service. Circulation matters: without it, a large bath has hot and cold zones. Sous vide needs a HACCP plan, particularly for long, low-temperature cooks.

Common questions

What is sous vide?
Cooking food sealed in a bag in a water bath held at a precise temperature, for even doneness throughout.

Why does circulation matter?
It keeps the whole bath at one temperature. Without it, large baths develop hot and cold zones.

How large a bath can it run?
Up to 60 litres.

Is there a food-safety consideration?
Yes. Low-temperature cooking needs a documented HACCP plan for times and temperatures.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying commercial food preparation, ice cream, refrigeration and bakery equipment to restaurants, hotels, cafés, bakeries and catering companies across Dubai, Sharjah, Abu Dhabi and the wider UAE.