HydroPro, Sous Vide - Sage | PolyScience
- The coolest circulator we have!
- High capacity: 1485 W, 45 liters of water, adjustable speed of the impeller
- Software that calculates cooking time and temperature for you
- Incredibly quiet, 34 dB
- HydroPro Plus model with built-in probe thermometer and option for Deltacooking and automatic logging of cooking temperature over time n
1388-24202
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- Online stock 0 pcs.
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If you're looking for the crème de la crème of your sous vide cooking, look no further than here! Polyscience HydroPro is not a circulator like any other. It is more powerful, more durable, smarter, more user-friendly and quieter than other models that have existed before. There is so much that is so amazing about this machine that we hardly know where to begin! In the display there is a software called Sous Vide Toolbox. In it, you have all conceivable foods and piece details listed, and by measuring and weighing what you are going to cook, the circulator helps you set the temperature and time so that it is absolutely perfect. In addition, you can create your own programs and presets that you can easily access to achieve the same results time after time. In addition to temperature and time, you can also set the speed of the impeller and lower it if you cook in smaller vessels and want a gentler water circulation so that everything doesn't slosh around. It is very easy to work with despite meeting all the complex food requirements, and makes a simple cooking method with perfection every time even easier to master. The attachment to the circulator is easy to adjust in height and snaps so that you can easily lift out of your rod for cleaning without having to screw around a lot. In addition, it is as flexible as possible to attach to whatever vessel you may have available. The impeller itself is attached with a magnet and can be taken out as easily as possible and can even be washed in the machine. In addition, you can set an annual descaling reminder in the machine and solve the procedure easily by running the descaling program. But of course they have thought further than that, the impeller has a ruby bearing (which gives longer life and less friction) with a shaft in tungsten carbide (a very hard metal alloy) and a casing in stainless steel. In addition, there is no coil in the heating chamber, which reduces the risk of limescale build-up. The circulator has a 4.5 inch colour display with lots of presets and calculations so that your food is perfectly cooked. In addition to the preset programs or saving your own settings, you can of course run a manual mode and even there you can set the rotation speed. The machine can whip up to 45 liters of water and can pump around 17 liters per minute. Despite this, with its 34dB, it is almost silent - it is much quieter than any other we have barely heard. It is therefore incredibly quiet! Maximum temperature is 90°C with a stability and precision of ±0.1°C. The power is 1485 W. The display and programs can be read in English, French, German or Spanish. The circulator measures 37.1 x 9.3 x 17 cm, weighs 2 kg and comes with a practical bag for transport. Please see more about all the fun that can be done with it in the videos below! As if that wasn't enough, it comes in two different versions where the HydroPro Plus sweeps the track with the regular HydroPro circulator. The Plus model has an integrated thermometer that you can have with the help of sous vide tape on the bag to measure the core temperature of your food throughout the cooking process. As if that were not enough, you can log the temperature that is measured. Just click and the core temperature of your food is recorded every ten minutes and filled in nicely and neatly in a pdf form that is sent directly to your phone and then forwarded to your contact person at Environment and Health who will love you forever! The icing on the cake is that you can save several different user profiles so that each cooked dish can also be logged to the person who was actually responsible. In the app, you can also save and log suppliers for all foods so that the information for the next inspection is in order. In addition, the probe enables a constant measurement of the internal temperature and thus opens up delta cooking, which reduces the cooking time by up to 50%. We've let Richard draw and explain how amazing this is below. This introduces the next level in the Sous-Vide method; Delta cooking, (ΔT). By integrating a truly accurate and advanced thermometer with circulation, Polyscience HydroPro Plus has opened up the possibility of halving the time required to achieve the desired core temperature. Observe the graph below: A raw material that is in a water bath heats up faster the greater the temperature differences between the raw material and the surrounding water. When the core temperature gets really close to the target temperature, heating has slowed down so much that it is not unusual for the last 5% of heating to take 60% of the time. Already by allowing the temperature of the water to exceed the target temperature of the raw material by a few degrees, this effect can be avoided. For those who cooked a roast in the oven before the sous-vide era, this is not a completely new concept. It was common to set the oven to 150° C to heat up a lamb roast to 59° C. The problem was the inherent obtuseness of the method which meant that you could never be really sure what the core temperature would stay at after removing the roast from the oven and, in classic fashion, wrapped it in towels and newspaper. Exciting, yes - but nervous and definitely not controlled. The poor thermal conductivity of air (compared to water) forced the large difference between the desired core temperature and oven temperature. This is also the reason why oven manufacturers did not even bother to make heat increments less than 5° C. This, combined with the uncertainty of how many centimeters of raw material surrounded the thermometer's sensor, meant that cooking meat in the oven often had an element of lottery and that many cooks expected both eulogies and fist bumps every time the result was even reasonably close to what was intended. One of the biggest points about sous vide is that it is a technique that produces results that are precise, predictable and simple. A circulator that lacks an integrated temperature probe does not "know" what the core temperature is and therefore runs the risk of either shutting down too early before the target temperature is reached, or running for too long and then the raw material reaches higher temperatures than desired. Disadvantages of delta cooking: The shorter heating time allows no time for tenderisation - if you are aiming for, for example, collagen change in meat, the old honorable model applies. The outer parts of the cooked food will be at a higher temperature than the desired target temperature, so the typical "edge-to-edge" perfection is slightly sacrificed. https://youtu.be/PGKUm-8SqBg https://youtu.be/hgJ-08PQKtg https://youtu.be/Zm-eZWntOYY https://youtu.be/NbNXB-bbtag https://youtu. be/BX33WM4Sa1s
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Delivered article number: GSV700PSS4EEU1
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