CREATIVE SERIES

PolyScience® 
Sous Vide-Creative Series™

Description:
1. modern cooking an important technological innovation
2. familiar for precise, uniform
3. simple, no need to guess, quality standardization
4. Cook completed sustainable heat insulation
5. soft fleshy without hardening of proteins
6. fruit and vegetable juices are not lost, no oxidation
 

 

PolyScience®

PolyScience ® invention description to find new ways to express their creativity of the chef's cooking skills.
PolySciences core competencies in the design and manufacture of extremely precise temperature control
solutions.
This ability leads Reston Philip many years ago supports exploring the first creative video cooking sous chef.
Today, the best cook in the world rely on this technology.
PolyScience ® is the first choice for its technique of thermal cycling and many great friendships have been
developed since then.
His passion for futuristic kitchen equipment has also captured the United States's top chefs,
Like Grant Achatz of Chicago's assignment. As the impulse to chef Achatz, Philip develops Anti-Griddle ™.
In recent years added more innovative culinary tools, Philip · Preston continued commitment to new inventions,
Get cooking chefs to express their ideas more culinary ideas.

 

PolyScience® Sous Vide-Creative Series
Vacuum creative professional series offers affordable price to quality. Through precise, controlled-circulation
bath Cook You'll get consistent, enhanced flavor and perfect texture. In addition, the side dish can serve tasting
is not dry, too old or the danger of burning concern.
Creative series of immersion Circulator is ideal for home cooking and catering students want to produce
professional results.
Easy and lightweight immersion Circulator clamp to hold any pot or tub walls, which can accommodate up
to 20 liters (5.3 gallons), Turn it into a controlled water bath, for up to 12 guests can prepare a meal.

Vacuum cooking benefits include:
1. modern cooking an important technological innovation
2. familiar for precise, uniform
3. simple, no need to guess, quality standardization
4. Cook completed sustainable heat insulation
5. soft fleshy without hardening of proteins
6. fruit and vegetable juices are not lost, no oxidation

The vacuum cooking recipe provided by this Web site will allow you to gain experience from simple dishes to
the more complex. Once you are familiar with basic methods, you'll find these techniques how to easily transfer
from one project to the next. In addition, PolyScience provides a powerful tool for cooking time and temperature
reference chart and our vacuum Kit applications The iPhone and iPad. Using these tools, vacuum cooking
cooking methods to further develop your skills and understanding.

 

 

 

 

 


"Technical specifications"
Maximum volume brass: 20 liters (5.3 gallons)
Maximum pump output: 6 liters (1.6 gallons) per minute
Maximum temperature: 210 ° f (99 ° c)
Temperature stability: ± 0.07 ° c/± 0.1 ° f
Heater power (120/240V): 1100 Watts
Menu language and tips: English
The minimum immersion depth:/8.57 cm 3.375
Safety: overtemperature protection and low liquid level security
Unit dimensions (HxWxD): 14.125 x 3.875 x 7.375 inches/35.88 x 9.84 x x18.73
Unit weight: 8.9 lbs/inch 2.5 kg
Packing size: 16x10x8 inches/40.6 x 25.4 x x20.3
Shipping weight: 6.5 lbs/inch 2.9 kg