Whether you're a home chef, a pastry chef or an event caterer, transporting your wedding cakes and pastries is a delicate and risky operation. What a disappointment it is when these veritable works of art fall, arrive damaged or warm on arrival at your customer's premises! To significantly reduce these risks, we propose 3 thermoboxes models of different sizes, specifically designed for transporting your wedding cakes and spastries: - Thermobox for 35 cm cakes, - Thermobox for 42 cm cakes, - Thermobox for 52 cm cakes, Our three solutions are modular, very well designed, robust and isothermal ..read more

Our catalogue currently contains 7 different vacuum cooking pouches' sizes (150 x 250, 160 x 200, 200 x 300, 200 x 350, 250 x 400, 300 x 400 and 400 x 600 mm). These vacuum bags cover 95% of the usual needs of our restaurant and catering's customers. However, some customers are looking for very specific sizes of cooking bags. There are many reasons for this, but more often than not our customers produce a range of "white label" products and need to adapt to their own customer's specifications. And that's where Sous Vide Consulting comes in! Our smooth baking pouches are of high quality (80μ -4 ..read more

We frequently receive questions regarding biodegradable pouches that can be used for food storage as well as compostable sous vide cooking bags. An article from ANSES of 28/11/2022 called our attention. It gives us the opportunity to share with you our analysis and feelings about these new generations of pouches that can be bought here and there. The ANSES is not just any organization. It is the French National Health Security Agency. It is a public institution, under the supervision of the Ministries of Health, Environment, Agriculture, Labor and Consumer Affairs. Its missions are diverse but ..read more

C'est avec une grand joie que nous vous avons reçu sur notre stand (5D12) lors du dernier salon Sirha qui a eu lieu en janvier 2023 à Lyon. Ce rendez-vous professionnel, incontournable, nous permet de vous rencontrer en "chair et en os" et vous présenter nos nouveautés. Cela a été également pour vous l'occasion de demander conseils et informations sur les formations à Emmanuelle Resche (Créaliformation) et rencontrer Pierre-Henri Vannieuwenhuyse, auteur de 2 ouvrages très intéressants sur la cuisson sous vide et basse température. Ce salon a été marquée par la visite surprise sur notre stand ..read more

How to descale and maintain your immersion circulator? 1. Prevention Before carrying out maintenance operations on your SWID immersion circulator, it is important to follow simple rules of good conduct and use. The following common sense rules apply to all immersion circulators on the market: while in use, place the SWID immersion circulator and the waterbath in a ventilated place, as far as possible from a source of dust or grease (stove, fryer). Otherwise the fan which cools some internal components of your immersion circulator could get stuck and cause some technical issues. limescale depo ..read more

What is an Eutectic plate? The word Eutectic comes from the Greek -eútēktos- which means "which melts easily". It is a mixture of products (minerals, pure substances) which mainly has 2 characteristics: it changes from the solid state to the liquid state releasing energy in a constant manner AND for a given temperature range, regarding cooling eutectic gels it is possible to reach much lower temperatures (-21°C, -5.8°F) than that of frozen water (0°C, 32°F). For example, a bottle of frozen water in your cooler will allow you to lower the temperature of its contents but will result in freezin ..read more

Our SWAT thermometer is probably one of the most accurate and reliable thermometers on the market. Its great specificity is its Platinum Pt1000 probe which allows it to never lose precision over time (unlike the Thermocouple type K thermometer). Particularly well suited to sous vide cooking, the SWAT can be purchased with 2 waterproof probes 6 or 10 cm long. It is also possible to connect a shielded probe (not waterproof) to the SWAT thermometer, which can be used in an oven, barbecue or plancha... In order to meet the most demanding expectations of our customers, Sous Vide Consulting is now a ..read more

Who has never experienced (and been disappointed) to get a soft-boiled egg on a buffet and then realize that it was overcooked or hard?! How to successfully cook a significant quantity of soft-boiled eggs and be able to reproduce the same result each time? How to ensure that your soft-boiled eggs will keep their texture throughout the service while respecting the rules of hygiene and safety? The solutions we propose have proven their worth and are illustrated by the experience and photos of Mr. Philippe Gaba (Manager of a large catering chain in France). Cooking soft-boiled eggs with an immers ..read more

We will be on stand 3A22 to present our new products. Do not hesitate to contact us if you wish to make an appointment with our sales team +4915903034727 ..read more

THE SIRHA 2021 IS POSTPONED SEPTEMBER 23rd TO 27th (included) 2019, especially for France, has been an eventful and trying year for the hospitality industry in general and certain food professions in particular. The year 2020, far from having been a catastrophic year for many hotels and restaurants located in summer tourist areas, was very difficult in the big cities that usually welcome foreign tourists. The end of 2020 and the year 2021 do not seem to be looking better, many fear a significant amount of closings of shops and restaurants. In this very gloomy atmosphere many of our customer ..read more