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At Home With Sous Vide

Sous Vide: A New Approach to Cooking

Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components.

From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.

This review of ‘At home with sous vide’ is from ‘ANZ LitLovers LitBlog’ by Lisa Hill.

LISA HILL

Reveiw:
The Spouse and I are devoted to Masterchef: we watch it religiously and this 2014 series is the best yet.   The spouse is a keen cook, you see, and so he’s always looking for beaut new ideas that are do-able at home. But until recently, there was one method of cooking that couldn’t be replicated at home, and that was sous vide, i.e. cooking in a low temperature water bath.  It’s a fabulous way of cooking that results in perfectly tender, evenly-cooked meat and fish, with delicious flavour and texture.

So you can imagine how pleased I was to discover that Sunbeam have brought out a sous vide cooker for domestic kitchens, and DJ’s had parceled it – on special – with the vacuum food sealer machine as well.

The first experiments were with the recipe book that comes with the instructions.  We tried hapuka and salmon, and a scrumptious pork belly (free range, of course) with beetroot relish.

But then it was time to try something a bit more ambitious.  So now we have The Cookbook – and already we have had some delicious dinners using its recipes.

Dale Prentice is the director of Sous Vide Australia, and is also an experienced chef, working with the likes of Greg Malouf and George Calombaris.  At Home with Sous Vide, however, begins with the basics and – while there are some advanced restaurant dishes made with hard-to-source ingredients – most of it is not too difficult for keen home cooks.

There’s an introductory chapter covering the principles of sous vide: planning ahead, buying wisely, preparing the food, sealing it in a vacuum bag, and cooking safely.  After that comes a list of the top 10 ingredients, which – as well as the ones you’d expect (pork belly, confit duck, salmon) – contains some surprises.  Who knew that you could cook custard or rhubarb in a sous vide machine?

There are then five sections: eggs, poultry & game, meat, fish, and fruit & vegetables, again with some surprises.  A Baileys Irish Cream Cheesecake with hazelnuts, and scrambled eggs!  We haven’t tried those yet, but (as our Facebook friends know) we have tried Anthony Fullerton’s chicken Ballotine – and then a variation of it created by the ever inventive Spouse.  Tonight,  it was a simple weekday salmon dish again, but the flavour is brilliant when it’s cooked sous vide and there are no worries about whether the thick end is cooked right through.

There are some other lovely recipes to try.  I like the look of Barbecued Chicken with Moroccan spices, the Chicken and Pistachio Terrine, the Spicy Syrian Eggplant with Labneh and Ryan Clift’s Pork Belly with Milk, Truffle Puree and Salsify (but I think we’ll need a trip to The Vital Ingredient to pick up some Sosa black powder and the xanthan gum for the puree).  Christine Manfield’s Snapper with Toasted Walnut Crumble and Yoghurt Relish sounds divine, but I think we’ll probably skip Shannon Bennett’s Pademelon, Pumpkin and Smoked Bone Marrow.  (Two days to brine the bone marrow? And where do we get a pademelon from?  Would we want to eat a cute little pademelon?)

The book is generously illustrated to provide ideas for plating, and there’s a step-by-step sequence at the beginning of the book too.

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Author: Dale Prentice
Title: At Home with Sous Vide
Publisher: Sous Vide Australia, 2013
ISBN:  9780987526328 (hbk, 223 pages)
Source: Our personal recipe book collection, purchased from Sous Vide Australia

Availability direct from Sous Vide Australia (and they delivered it within 48 hours!)

POSTED BY: LISA HILL | JULY 14, 2014

Woodchips

Suitable Dish Chart

Sous Vide Australia offers smoking woodchips in eleven great flavours:
  • Hickory – This traditional American smoke wood gives the aroma of Christmas hams and bacon. Also ideal for scotch whisky and bourban cocktails.

  • Mesquite – A traditional American smoking wood that adds a robust smoke flavour to fish, meat and vegetables. Its subtle aromatics give beef, venison and wild game  that authentic Texan BBQ flavour.

  • Cherrywood – Adds a wonderful romance to a special meal, their subtle aromatics give unique fruity smoke flavour. Cherrywood is ideal for pork, lamb, beef, poultry and vegetables giving them a delicious fruity aroma.

  • Applewood – This fruit wood gives pleasant light smokiness to meats leaving a discernible fruity aroma and taste. Applewood is our most popular food smoking wood for the smoking gun and a good all rounder for the home cook.

  • Maple – Provides a gentle sweet flavour to meat and vegetable dishes. When used with the smoking gun, maple is a particularly delicious compliment to chicken or ham.

  • Alder – Adds a delicate scent and rich depth of smoke flavour to fish, shellfish, poultry, pork, beef, lamb, game, sausages and vegetables. When used with The Smoking Gun, Alder is a great all round food smoke that enhances the natural flavours of meat, seafood and vegetables.
  • Pecan – Adds a sweet scent and nutty richness to fish, shellfish, poultry, pork, beef and lamb. When used with The Smoking Gun, the pecan smoke enhances the natural flavours of meat and seafood.

  • Australian hardwood messmate – Australian hardwood smoke is the smell of traditional Australian country bacon. Butchers Australia-wide use messmate – known as “Australian oak” – as their food smoking wood of choice for chicken, bacon and Christmas hams. Fish smoking is where Australian hardwood really comes into its own.

  • European beech – From the forests of Germany, this high quality food smoking wood gives a luscious smoke flavour to chicken, poultry and pork. Ideal for white meats, European beech has a refined scent and delicate campfire aromas.

  • Redgum – Provides a classic Australian barbecue flavour when used with the smoking gun. A true Australian flavour, redgum will go great with red meats, such as beef, lamb or pork.

  • Bourbon infused oak – Oak chips with an added touch of whiskey giving you a double flavour hit. Great for game or red meats.

All of our food smoking wood chips are naturally air dried with no additives.

Comes in 50g pouches. Product of Australia.

Also available in 1kg bags.

Smoking Gun Pro

The Smoking Gun® Pro produces cold smoke, which allows it to be used for any kind of food or liquid. As a flexible hand-held device, it is easy to use for infusion or finishing with a variety of smoky flavors and aromas. Your selection of combustibles including various wood chips, teas, herbs, spices, hay, and even dried flowers is limited only by your imagination. The all-new Smoking Gun Pro features a large robust housing designed specifically to withstand commercial use.

FEATURES

  • Stainless steel removable burn chamber
  • Easy loading
  • Integrated stand
  • Removable fan
  • Removable smoking barrel
  • Variable speed
  • Includes wood chip sample
  • Smoke screen sample
  • Dishwasher-safe components
  • Tool-less disassembly
  • Approved for commercial use

Smoke Screens

 

Smoke Screens are the replacement filters for the Polyscience Smoking Gun and the Breville Smoking Gun.

The Polyscence and Breville smoking guns have a pipe screen the protects the fan blades from becoming jammed by small pieces of wood chip. These filters need regular cleaning and replacing if they become damaged, clogged or lost. If your filters have become blocked from ash or your smoking gun runs but does not blow smoke, it is time to replace the filter. Filter replacement should be carried out every 30 uses.

Good care, maintenance and cleaning of your smoking gun will result in years of satisfactory use.

  • Made from food-grade stainless steel
  • Comes in packets of 10 screens

 

PolyScience Chef series

The Polyscience sous vide professional chef series is designed to heat water for cooking under vacuum to one tenth of a degree. This level of controllable accuracy gives chefs the ability to repeat cooking tasks time and time again with consistent accuracy never before achievable.

features

  • Protective Travel & Storage Case
  • “Sous Vide & Precise Temperature Cooking – Technique & Recipes”, including a temperature reference table
  • Precise temperature control within 1/10th of a degree
  • Water circulation provides maximum consistency (compared to non-stirred devices)
  • Compact design makes for easy storage
  • Clamp the Polyscience Sous Vide Professional™- Chef series to any size tank with rounded or flat walls up to 30 liters
  • User manual for the PolyScience Sous Vide Professional Immersion Circulator  provides tips for your first sous vide cooking experience
  • ETL commercial approval
  • ETL sanitation approval
  • Exceptional control of liquid heating to within 0.1°C
  • Dedicated temperature control enables you to quickly set or adjust cooking temperature
  • Easy up and down buttons allow you to select and set cooking temperature to within 0.1°C
  • Temperature readings available in Celsius or Fahrenheit
  • Controls liquid heating up to 95°C
  • Control cooking liquid circulation level by easily adjustable pump pressure outlet
  • High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
  • Large backlit display for easy reading

OPTIONAL EXTRAS

  • Lids to fit the Cambro 18- and 30-litre sous vide tanks, custom-cut to fit the Chef Series circulator and minimize vapour loss
  • Attachable clamp to seat whip canisters (shown in gallery)
  • Quick-release screws for easy cleaning

Polyscience Classic Series

The Sous Vide Professional Classic Series is the standard behind many cookbooks and groundbreaking recipes. This thermal circulator offers maximum flexibility and clamps onto any tank with round or flat walls that can hold up to 45 liters. With its one-touch control it enables you to quickly set or adjust the cooking temperature. Also, its simple selectable high and low pump speeds provide precise liquid circulation control.

Features

  • Exceptional control of liquid heating to within 0.05 °C
  • Water circulation provides maximum consistency (compared to non-stirred devices)
  • Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof
  • One-touch control enables you to quickly set or adjust cooking temperature
  • Controls liquid heating up to 93°C
  • Easily selectable high and low pump speeds provides precise control over cooking liquid circulation
  • High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance
  • Heating element shield – Prevent cooking bags from directly touching the heater and pump components with this protective shield. The Classic Sous Vide Thermal Circulator shield also functions as a stand when not in use.
    We also supply cage up grade kits for older units.

OPTIONAL EXTRAS

  • Dual-unit Travel Case – Perfect for the traveling chef, this locking case is specially designed to accommodate 1 or 2 Sous vide professional – Classic series thermal circulator with protective shields attached.
    • Extra space for power cords and accessories
    • Impact resistant HMW polyethylene exterior shell
    • Heavy duty aluminum rim with gasketed seal and black trim
    • Comfortable, rugged molded handle
    • Full length piano hinges and with cast chrome key locks (2 keys included)
    • Parallel ribs add to exterior strength and durability
  • Custom-made water bath tanks – Match your Classic circulator our Australian made stainless steel 60 litre tank for a life time of reliable service. We also have custom Cambro tanks in 18 and 30 litre capacities.
    • This custom stainless steel tank is specially designed to obtain the very best cooking performance from your PolyScience Classic immersion circulator. Fitted with a large, front mounted drain valve and large easy grip handles to make draining and cleaning easy this tank also has the smallest foot print for it size at 350 mm x 500 mm (based off the 1/1 gastronorm). Get more from your sous vide cooking.
    • Custom Cambro tanks are the economical solution for your immersion circulator tank needs. Our lids are abrasively water cut to fit perfectly around your circulator. Lids are essential when cooking sous vide for long periods or with large tanks. Even at 60°C the water in you sous vide will constantly evaporate, by using one of our custom stainless steel or Cambro polycarbonate tank you can be sure that your food will not be left high and dry.

Clifton Food Range Immersion Circulator

The design of Clifton Food Ranges 56 litre immersion circulator included the input from professional chefs that require portability or have limited kitchen space.  This high quality immersion circulator can be fitted in seconds to a standard stainless or polycarbonate gastronomy tank or round, straight-sided circular pot with a diameter of 30 cm or more (minimum depth 15 cm) and maximum volume of approximately 56 litres. This covers most common stock pot sizes. When not in use, the immersion circulator can be easily stored away taking up little space.

Product Features:

  • Actual temperature is clearly displayed to 0.1°C.
  • Integrated timer can be set between 1 minute and 99 hours.
  • Audio/visual notification at the end of the set period.
  • The entire case is constructed from high quality stainless steel.
  • The heater and stirrer mechanism are completely surrounded by a stainless steel cage which prevents pouches coming into contact with them.
  • The stirring propeller is manufactured from stainless steel and therefore virtually unbreakable.
  • The cage can be quickly removed to assist cleaning.
  • If the water drops below the recommended minimum level or the unit is inadvertently switched on without being immersed in water, ‘FILL’ appears on the display as a visual alert and both heater and stirrer are immobilised.
  • The clever clamping method eliminates the risk of the unit being inadvertently dropped into water.
  • The circulator can be easily carried around using the sturdy trade mark ‘orange handle’.

 

Sous Vide Tanks custom Cambro for Polyscience immersion circulators

Sous vide tank, Cambro with custom cut lid, specifically designed for the PolyScience Sous Vide Professional – Chef Series and Classic series immersion circulators. Stop evaporation and temperature loss during long low temperature sous vide cooks. Sous Vide water circulators can become damaged if they are allowed to boil dry due to water evaporation during extended cooking times. To avoid costly damage to your sous vide equipment always use the Sous Vide Australia custom Cambro water tank to suit your Polyscience immersion circulator, available in 18 and 30 liter water capacities.

Sous Vide  Tank Cambro with custom cut Lid for Polyscience sous vide

 

Accessories

Whip canister holders

Quick-release screws for easy cleaning

Travel cases for the Polyscience Circulators

Integrated Unstirred Water Baths

Using the same high precision PID controller found on all Clifton Food Range® products, accuracy and repeatability are guaranteed. Actual temperature is clearly displayed to 0.1°C. Heaters and temperature sensors are concealed under the tank. If required, the integrated timer can be set between 1 minute and 99 hours. There is audio/visual notification at the end of the set period after which the bath still continues to operate at the set temperature. Current time and temperature settings are retained in memory even after ‘power off.’

Features

The ‘space saving’ bath can be integrated into a new or existing kitchen establishment and easily assembled using the clear, concise instructions. The unit consists of an under-mounted heater on the tank and large bore, (38mm diameter) flip top drain fitted into each tank, for connection to standard waste outlet. Control panel is brushed stainless steel, with fixing holes and graphic overlay.

Controller and tank are pre-calibrated as a matched pair. The underside of the drop in tank is enclosed to prevent access to the wiring. When installing, access should be made available for maintenance by a qualified electrical personnel. To assist installation, all electrical and temperature probe connections are clearly marked and fitted with plugs and mating sockets.

Temperature can be easily and rapidly set with the push button, wipe clean control panel mounted on the front of the work surface.

If the water in the tank drops below the recommended minimum level or the unit is inadvertently switched on without being filled with water, ‘FILL’ appears on the display as a visual alert and gives run dry protection.

Each bath is supplied with a stainless steel lid(s) which has an easy grab insulated handle. Constructed from high quality stainless steel. The bath is also supplied with a removable stainless steel perforated shelf which provides effective distribution of heat uniformly throughout the bath by convection.

Configurations

The following configurations are available:

  • Single 8 litre tank with Single Control (CFSINGLE008)
  • Single 28 litre tank with Single Control (CFSINGLE028)
  • Double 8 litre tanks with Double Control (CFDOUBLE008)
  • Double 28 litre tanks with Double Control (CFDOUBLE028)

Sous Vide Thermometer Kits for precise temperature measurement

Sous vide cooking has become more popular in professional kitchens over the past few years. New cooking methods require new temperature testing techniques.

Thermocouple probes consist of two wires of dissimilar metals or metal alloys welded together. Thermocouples operate based on the thermoelectric (Seebeck) effect. There are various types of thermocouple, with type T being the most accurate for sous vide cooking.

This miniature, stainless steel needle probe is supplied with a one metre PTFE lead. The needle probe is ideal for delicate foods. Response time less than one second.

Features

  • fast response, reaches temperature in just three seconds
  • delivers consistent results for Sous Vide cooking
  • stainless steel needle probe is ideal for delicate foods
  • needle probe is supplied with a one metre PTFE lead
  • Probe temperature range: -60 to 250 °C.
  • Sous Vide Australia thermometer kit contains:
    • 1 Therma 1 thermometer
    • 1 60 mm Sous Vide needle probe
    • 1 120 mm Sous Vide needle probe
    • 1 tub of 40 UniWipes
    • 1 Sous Vide foam/tape – one metre
    • 1 ABS carrying case

The Sonicprep

Since it applies insignificant amount of heat and can finish the process in less than 2-3 minutes, it maintains vivid flavor and aroma, causes no loss of nutrition, maintains bright colors of ingredients and creates a rounder and smoother flavor. Because of short processing times, it provides maximum flexibility for chefs.

The system is comprised of 4 major components: generator, converter, probe and sound box. Through the probe, it applies 20,000 cycles of high-frequency ultrasonic waves. In liquid, the probe tip releases rapid vibrations that cause expansion and collapsing of microscopic bubbles.

 

Features

  • Ultrasonic processor with 400 Watt
  • Power output control to match power to the application
  • Continuous or timed (0-15 minutes) operation
  • Pulsed mode to minimize heat generation
  • Broad process range from 1 ml to over 500 ml per sample
  • Power output meter to monitor power and permit reproducability
  • Includes a high-efficiency converter which requires no internal cooling
  • Supplied with a standard 1/2″ titanium probe
  • Supplied with a sound box with transparent door to reduce high noise level

Rotary Evaporator

The Rotary Vacuum Evaporator has been customized for culinary applications. Want to add the fresh, concentrated essences of your favorite herbs or combine the flavors and aromas of fruits and vegetables? Anything is possible.

While most chefs are familiar with regular distillation process, this technology adds another dimension: it works under reduced pressure, which lowers the boiling point to as low as 35°C. By remaining at such low temperatures, valuable flavor compounds are preserved and will add to complexity of the result.

Features

  • Two independent safety circuits avoid an overheat situation of your heating bath: If bath temperature overshoots by 5 °C and if your water bath runs dry, heating will be switched off automatically
  • To protect you from splashes and scalding, the Hei-VAP heating bath features an integrated pour spout to remove bath fluid safelyHeating bath is constructed with a double wall for your protection against burns and scalding
  • The guard hood covers the bath even if the heating bath is adjusted horizontally to its most extreme limit
  • A metal guide between the heating bath and the base unit prevents bath instability
  • To protect your heating bath against short-circuits and systematic corrosion, the cable coupling complies with the protection class IP 67
  • For your protection, the operating panel is located underneath a protective canopy so as to keep your hands out of the dangerous zone of rotating flasks, steam and splashing bath fluids
  • All heating baths feature non-slip handles with safety grip to protect you from scalding bath liquids and allow for easy installation/removal of the bath
  • A separate on/off switch for heating prevents unintentional heat-up. The button is illuminated for visual control
  • Glassware assemblies are optionally available with transparent plastic safety coating ensuring ultimate protection while allowing visual control at all times

At Alinea Restaurant in Chicago the rotary evaporator is used to extract herb aromas like basil. Another innovative application by Alinea is to distill the pure chili’s essence. During that process the chemical capsaicin, responsible for the heat, is left behind. A unique flavor experience is guaranteed.


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Tony Conigliaro, mixologist from The Drinks Factory, UK  with the Polyscience Rotary Evaporator making magic together at Melbourne’s new Dinner by Heston.
Grant Collins cocktail maestro with the Polyscience Rotary Evaporator at West Hotel Sydney
Max-Venning-408x230
Tony Conigliaro and Max Venning from the Drinks Factory UK, loving their Polyscience LM6 chiller, at Dinner by Heston, Crown towers Melbourne.

 

Anti-Griddle

The resulting flash freezing enables you to quickly turn sauces, purees, crèmes, vinaigrettes and other foods into very different solid or semi-frozen creations. Cool, creamy centers and crunchy surfaces can be created in just seconds with the PolyScience Anti-Griddle featuring a -34.4°C plate that allows rapid unidirectional freezing.

The Anti-Griddle flash freezing technique, originally inspired by Chef Grant Achatz, allows you to easily prepare appealing dual-texture creations and explore an entirely new culinary realm. The possibilities are truly endless.

Simple-to-Master Techniques

The Anti-Griddle’s flat, ultra-cold work surface lends itself to three basic techniques: (1) freezing just the bottom surface of the item, leaving the top cool or at room temperature; (2) flipping the item over and freezing both the top and bottom, creating crunchy surfaces with a creamy center; and (3) freezing everything solid. Some chefs even use the Anti-Griddle to create layered dishes consisting of different foods, flavors, and textures. You can also use the Anti-Griddle to create freeform shapes, such as initials, by piping thick liquids onto its surface much as you would decorate a cake.  Just how solid the food becomes depends on its freezing point, thickness, and how long you leave it on the freezing surface. For example, you can squeeze freshly made crème anglaise onto the Anti-Griddle, lay a stick in the thick cream and then turn it with a spatula to create a frozen crème anglaise lollipop with a still-creamy center.

Practical Tips

Prior to ‘firing up’ the Anti-Griddle, you might want to give the griddle surface a light coating of non-stick spray. Also, for best results, use thicker liquids and stronger flavors. Thicker liquids give you more control over the final shape and texture (frozen solid or creamy inside); stronger flavors compensate for the numbing effect of cold on the taste buds.  Here are some examples of dishes created using the Anti-Griddle:

  • Crème brulee lollipops
  • Sour cream balls with salmon and frozen fruit foam rolled in cheese
  • Half frozen chocolate pudding with a thin layer of avocado, spicy candied walnuts and strawberries confited in a strawberry-red wine gastrique
  • Frozen English pea lollipops
  • Bay scallops with Concord grape
  • Frozen basil peppermint olive oil
  • Carbonated sorbet
  • Lozenge of Concord grape puree
  • Sweetened frozen disk of chestnut puree with a divot to hold a pool of maple syrup
  • Applewood ice cream
  • Frozen foamed sabayon floating in a sea of espresso
  • Mango and sesame oil lozenge
  • Frozen apricot foam star with a shot of frozen espresso
  • Layers of frozen espresso, apricot, and cream semi-freddo
  • Semi-frozen honey lozenge
  • Frozen Mexican hot chocolate foam, dusted with cinnamon and cocoa, served with a warm spicy chocolate sauce
  • Organic yogurt and strawberry canapés
  • Spray flavors on the anti-griddle and scrape to make instant granita
  • Frozen lemon curd
  • Mara de des Bois with frozen yogurt
  • Semi-frozen vinaigrettes
  • Whipped cauliflower with orange glace and ginger salt
  • Watermelon-tomato popsicle

Henkelman Polar 2-85

The POLAR machines are characterised by a solid construction which guarantees an efficient and long life, with optimal packaging results. This model is best suited for high capacity vacuum sealing, such as the packaging of food products or catering for large events and venues. The Polar 2-85 has a swing-lid that allows quick, efficient and hygienic sealing of food, products, chemicals or components on a commercial scale.

Features

  • Single and double chamber floor models
  • Stainless steel housing
  • Stainless steel flat working plate
  • Stainless steel lid
  • Easily removable silicon holders for cleaning working plate
  • Sealing mechanism mounted in lid
  • Insertable plates for adjusting vacuum chamber height
  • Vacuum Optimal final vacuum 99.99% (0.1 Mbar)
  • Gas-flush injecting food-gas for product protection and longer shelf life
  • Soft-air Controlled ventilation for protection of product and packaging

Optional Extras

  • Service kit for standard maintenance
  • Optional Advanced Control System panel :
    • Intuitive interface which is easy to program and understandable thanks to its fully animated functions.
    • Full color 4,7 inch LCD screen. Standard in 5 languages. Real time/date displayed. Oil cleaning program. Service data storage. Liquid Control and M.A.P. available
    • Standard sensor control. Special integrated functions such as sequential vacuum, red meat and external vacuum are easily activated.
    • Easy and fast programming on a computer (up to 100 labels and 20 programs), which can easily be transferred on the machine via USB.
    • Three access levels with different user rights. Dealer- owner- and operator. Settings can be saved and protected ensuring consistent and reliable results every cycle.
    • Guaranteed traceability and controllability with 5 operator access codes. (Automatic storage of: active operator, packed product, amount of cycles, settings, time and date).

Henkelman Polar 52

The POLAR machines are characterised by a solid construction which guarantees an efficient and long life, with optimal packaging results. This model is best suited for high capacity vacuum sealing, such as the packaging of food products or catering for restaurants and venues. Henkelman vacuum sealers are also used in the industry to packages electrical mechanical components, medical and chemical products, and consumer goods.

Features

  • Vacuum Optimal final vacuum 99.99% ( 0.1 Mbar)
  • Gas-flush injecting food-gas for product protection and longer shelf life
  • Soft-air Controlled ventilation for protection of product and packaging
  • Twin seal bars for double packing capacity.

Optional Extras

  • Insertable plate for packaging liquid products
  • Service kit for standard maintenance
  • Compact label printer (Zebra Technologies)
  • Optional Advanced Control System panel:
    • Intuitive interface which is easy to program and understandable
      thanks to its fully animated functions.
    • Full color 4,7 inch LCD screen. Standard in 5 languages.
      Real time/date displayed. Oil cleaning program.
      Service data storage. Liquid Control and M.A.P. available
    • Standard sensor control. Special integrated functions such as sequential
      vacuum, red meat and external vacuum are easily activated.
    • Easy and fast programming on a computer (up to 100 labels and 20 programs),
      which can easily be transferred on the machine via USB.
    • Three access levels with different user rights.
      Dealer- owner- and operator. Settings can be saved and protected
      ensuring consistent and reliable results every cycle.

Henkelman Marlin 52

The Marlin series of vacuum sealers are ideal for restaurants, catering businesses, and small production companies. The Marlin 52 is one of the most widely sold floor models, with an optimal capacity for an attractive price.

Features

  • Floor model
  • Full Stainless steel construction
  • Full Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Dual seal bars for double packing capacity
  • Insert plates for adjusting vacuum chamber height
  • Vacuum Optimal final vacuum 99.98% (0.2 Mbar)
  • Soft-air Controlled ventilation for protection of product and packaging

Optional Extras

  • Insertable plate for packaging liquid products
  • Service kit for standard maintenance
  • Gas-flush injecting food-gas for product protection and longer shelf life
  • Compact label printer (Zebra Technologies)
  • Optional Advanced Control System panel:
    • Intuitive interface which is easy to program and understandable
      thanks to its fully animated functions.
    • Full color 4,7 inch LCD screen. Standard in 5 languages.
      Real time/date displayed. Oil cleaning program.
      Service data storage. Liquid Control and M.A.P. available
    • Standard sensor control. Special integrated functions such as sequential
      vacuum, red meat and external vacuum are easily activated.
    • Easy and fast programming on a computer (up to 100 labels and 20 programs),
      which can easily be transferred on the machine via USB.
    • Three access levels with different user rights.
      Dealer- owner- and operator. Settings can be saved and protected
      ensuring consistent and reliable results every cycle.
    • Guaranteed traceability and controllability with 5 operator access codes.
      (Automatic storage of: active operator, packed product,
      amount of cycles, settings, time and date).

Henkelman Boxer 52

 

The Boxer 52 is the perfect machine for efficient cooking concepts like Sous-Vide and Cook & Chill.
Professional product presentation and improved product quality (product maturing in packaging, no loss of aroma) combined with increased turnover due to longer shelf life (more variation and spread in product range) make the Boxer 52 ideal for retail trade – restaurants – catering – supermarkets (meat, poultry, fish, cheese, vegetables etc.)
Optimal packaging contributes to food safety and HACCP standards.

Features

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Two seal bars for increased package production
  • Insert plates for adjusting vacuum chamber height
  • Vacuum – Optimal final vacuum 99.80% (2 Mbar)
  • Soft-air – Controlled ventilation for protection of product and packaging
  • Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / One time setting (cut off remaining flap)
  • Insertable plate for packaging liquid products

Optional Extras

  • Connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Special control options for specific applications
  • Special machine adaptations for specific products and/or production environments
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • 1-2 Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / Independent time setting (shrink bags)
  • Wide Seal – 1 x 8.0 mm flat sealing wire
  • Gas-flush – Injecting food-gas for product protection and longer shelf life

 

Henkelman Boxer 42

The Boxer 42 is the perfect machine for efficient cooking concepts like Sous-Vide and Cook & Chill.
Professional product presentation and improved product quality (product maturing in packaging, no loss of aroma) combined with increased turnover due to longer shelf life (more variation and spread in product range) make the Boxer 42 ideal for retail trade – restaurants – catering – supermarkets (meat, poultry, fish, cheese, vegetables etc.)
Optimal packaging contributes to food safety and HACCP standards.

Features:

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / One time setting (cut off remaining flap)
  • Insert plates for adjusting vacuum chamber height Packaging
  • Insertable plate for packaging liquid products
  • STOP button for partial/full cycle interruption
  • Digital maintenance program for pump

Advanced Control System
Full colour screen with user-friendly interface

This control comes with;

  • Intuitive interface which is easy to program and understandable thanks to its fully animated functions.
  • 6 languages operational mode
  • 20 programs adjustable in % and mbar/ hPa
  • USB port for data transfer
  • Full color 4,7 inch LCD screen. Standard in 5 languages. Real time/date displayed. Oil cleaning program. Service data storage. Liquid Control and M.A.P. available
  • Standard sensor control. Special integrated functions such as sequential vacuum, red meat and external vacuum are easily activated.
  • Easy and fast programming on a computer (up to 100 labels and 20 programs), which can easily be transferred on the machine via USB.
  • Program access security: Three access levels with different user rights. Dealer- owner- and operator. Settings can be saved and protected ensuring consistent and reliable results every cycle
  • Guaranteed traceability and controllability with 5 operator access codes. (Automatic storage of: active operator, packed product, amount of cycles, settings, time and date).Henkelman has developed a special software to easily program this display. You can ask your local distributor for this program.

Sealing system Options

  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)(optional)
  • 1-2 Trennseal – 1 x 3.5 mm convex sealing wire + 1 x 1.1 mm round cutting wire / Independent time setting (shrink bags) (optional)
  • Wide Seal – 1 x 8.0 mm flat sealing wire (optional)

Optional Extras

  • Connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Special machine adaptations for specific products and/or production environments

Henkelman Jumbo 42

The Henkelman Jumbo series are ideal for vacuum-sealing food for use in sous vide cooking on a large scale, such as in hotels, restaurants and catering businesses. The sealer will cleanly and efficiently evacuate air and seal the vacuum bag, which will allow the food items to have a longer life on the shelf. The Jumbo series is also ideal for packaging non-food items, such as electrical components, medical and chemical products, and other consumer goods.

Features:

  • Table model
  • Suitable for a large range of products and dimensions
  • Full stainless steel conception
  • Deep-drawn vacuum chamber with round corners for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • Insert plates for fast vacuum cycle and product adjustment
  • Insertable plate for packaging liquid products
  • Gentle air flow return for better product protection
  • Compact budget

Optional EXTRAS:

  • Hose connection for external vacuuming food containers
  • Service kit for standard maintenance
  • Second seal bar for double packing capacity

Henkelman Jumbo 35

The Henkelman Jumbo series are ideal for vacuum-sealing food for use in sous vide cooking on a large scale, such as in hotels, restaurants and catering businesses. The sealer will cleanly and efficiently evacuate air and seal the vacuum bag, which will allow the food items to have a longer life on the shelf. The Jumbo series is also ideal for packaging non-food items, such as electrical components, medical and chemical products, and other consumer goods.

Features:

  • Table model
  • Stainless steel housing
  • Stainless steel deep-drawn vacuum chamber for optimal hygiene
  • Transparent lid
  • Easily removable wireless sealing bars in vacuum chamber
  • Insert plates for adjusting vacuum chamber height Packaging
  • Optimal final vacuum 99.80% (2 Mbar)
  • Double Seal – 2 x 3.5 mm convex sealing wire for optimal moisture elimination (double protection)
  • Insertable plate for packaging liquid products
  • Digital Control – Time control for vacuum and seal Support Control Functions
  • STOP button for partial/full cycle interruption
  • Digital maintenance program for pump

Optional EXTRAS:

  • Hose connection for external vacuuming food containers
  • Service kit for standard maintenance

Trolley For vacuum machines

The universal trolley is suitable for the table top Jumbo and Boxer 35 and 42 models and ideal to increase the mobility of the machine, to store labels and bags and use space optimally.

Features

  • Swivel castors lock & brake
  • Extended mobility
  • Labels and pouches storage
  • Optimal use of space