This section of our web site features tools for the professional chef and home cook who wants to try some of the cutting edge cooking processes. We are spotlighting sous vide (French: under vacuum) cooking equipment, smoking equipment, heating/cooling thermal baths and the Anti-Griddle flash freezing plate. By following the links listed below you can find all kinds of details on each piece of equipment plus lots of ideas on how to use them. If you need to implement a HACCP Plan for your sous vide cooking, vacuum packaging and/or cook-chill operations, check out our new, easy to use HACCP Portal.
Exceptional control of liquid heating! We feature the CREATIVE SERIES, CHEF SERIES and CLASSIC SERIES PolyScience® Thermal Circulators. The CLASSIC PLUS SERIES and ARTIST SERIES are also available as part of a complete Integrated Bath System. Technical Specificaations for all circulator models.
Ask us about the table top chamber vacuum machines from Minipack-Torre that are designed especialy for you, the professional chef! Several sizes available, all commercial quality! Chamber vacuum machines can vacuum pouches with liquid in them. Cycles time is under 30 seconds.
Allows you to quickly and easily finish products with natural cool smoke, without adding heat. You can add smoky flavor and aroma to meats, fish, vegetables, even delicate foods, like cheeses - without melting them.
Quickly freezes sauces and purees into solid, unique forms — or freezes just the outer surfaces while maintaining a creamy center. Minus 30°F "griddle" temperature ensures almost instantaneous results.