We all know how incredible sous vide cooked food can be because of the low temperatures we can cook with. Now with the SmartVide X, we can cook with low temperatures, but be sure that we are cooking the safest way by pasteurizing while sous vide cooking.
You need the safest way to cook sous vide?
You need the fastest way to cook sous vide?
You need to cook the most food at once with sous vide?
The SmartVide X is the best and safest sous vide immersion circulator because it has incredible HACCP controls built in. These controls let you sous vide chicken the saftest way at low temperature. This commercial sous vide machine is the best of the best. Pasteurizing is just one of many sous vide features this circulator has. Combining it with the new Janby Track by Janby Digital Kitchen, opens up more features than I can list here. Contact me to learn more, I’m happy to let you in on some knowledge. Check out these links while you’re at it.
Sammic Food Processor with gravity system to eject the cut product without contact. This unique feature avoids the centrifugal force of the ejector disc and allows the product to slide without hitting anything, thus allowing the product’s organoleptic qualities to be better maintained.
The best and fastest way to slice tomatoes. In this video we slice at 1000 RPM! No juice is lost, the tomatoes are perfect coming out every time. Learn more here Sammic Food Processor with gravity system to eject the cut product without contact. This unique feature avoids the centrifugal force of the ejector disc and allows the product to slide without hitting anything, thus allowing the product’s organoleptic qualities to be better maintained. The best and fastest way to slice tomatoes. In this video we slice at 1000 RPM! No juice is lost, the tomatoes are perfect coming out every time.
Our industry operators are facing a common challenge and they have been echoing similar questions: How can we do more or keep up, with less help and money, without sacrificing our brands quality? Foodservice manufacturers view these challenges as their inspiration for developing new solutions. Keeping up with equipment trends helps operators by giving them the resources to know what innovations are being designed for them. Just one example of how a tool has been created to help with all three of the challenges is the highly mobile turbo-mixer called the TRX-22.
The manufacturer Sammic, whose brand is known for quality and innovation, saw a need to expand on their popular and proven immersion blenders in order to provide a large-scale solution. The TRX-22, a blending workhorse of the kitchen, was born from the need to provide operators with a tool that would both reduce the expense of attached kettle blenders, while also being flexible enough to be used in almost any environment or container. The mobility of the machine saves tens of thousands of dollars by reducing the number of blenders needed in a large production kitchen. It also saves on labor by processing in bulk. With 3 easily interchangeable attachments, there is not much it can’t handle.
Sammic’s five-model range of Vegetable Prep Machines are ideal for all slicing, dicing, julienne cutting, shredding and grating applications. These dynamic food processors have an hourly output of up to 2,200 lbs. an hour, that’s suitable for kitchen operation serving 1,000 covers per day.
However, these products have a variety of applications, as well as prices, that should be considered before an educated purchasing decision can happen. So, allow me to share this chart with you to break down some of the many options, into just a few simple ones.