Omawiane w artykule urządzenie laboratoryjne powinno zapewniać równomiernie i stale doprowadzenie lub odprowadzanie ciepła dla całej powierzchni naczynia laboratoryjnego wraz z znajdującym się wewnątrz roztworem, co pozwala na stabilne przeprowadzenie procesu fizycznego lub chemicznego.
Gastronomic Kitchenland TG series Thermostat for cooking meals packed in vacuum bags in sous-vide system. George Paralus invented this system in the mid 70's. This technique allow to preserve orginal apperance and structure of food during cooking. It also allows to keep teaste and cooking does not reqiure many herbs and spices as classic cooking. This promote more accurate smoking and marinating. The user has precise control of temperature at which products are cooked. Vitamins and minerals in the meals is not vented as in classic cooking.
CHARACTERISTIC
Simple-to-use control panel with 4-digits LED display. Temperature programming and reading with resolution of 0,1 degrees Celsius. Range of enviroment temperature to 90 degrees Celsius. Maintain temperature of bath with accuracy better than 0,3 degree Celsius. Structure of food cooking by the sous vide system is intact and there is no leakage of cell sap. Meat, vegetables or eggs cookes in vacuum keeps finer teaste and texture. Dishes can be preapre in advance and stored for a long time by vacuum packing. Every dish requires different precise cooking temperature (typically in range of 60-70 degrees Celsius). So far devices were rather expensive for many people. Gastronomic Kitchenland TG series Thermostats depsite high technical parameters are offered at very affordable price and thust become more easily available on the market what allowing distribution among potencial users.
Kitchenland TG series devices are made on basics commonly used labratory thermostats and have been adapted to the sous-vide system. The device consist of thermostating head, running water circulation inside tank, which ensures uniform distribution of temperature in entire volume, and high temperature stability. The device is made of materials that allow on contact with food. Thermostating head is set to transparent polycarbonating bath, which allows observations of cooking dishes. The device has protection against work without water, with simultaneous heating blockage. Simple and intuitive operation allows cooking for each user.
CHARACTERISTIC
Structure of food cooking by the sous vide system is intact and there is no leakage of cell sap. Meat, vegetables or eggs cookes in vacuum keeps finer teaste and texture. Dishes can be preapre in advance and stored for a long time by vacuum packing. Every dish requires different precise cooking temperature (typically in range of 60-70 degrees Celsius). So far devices were rather expensive for many people. Gastronomic Kitchenland TG series Thermostats depsite high technical parameters are offered at very affordable price and thust become more easily available on the market what allowing distribution among potencial users.
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