Catalogue of our professional sous vide machines

Product catalog summary

Introduction to Sous Vide
Sous vide is a cooking technique where food is vacuum packed and cooked in water at a controlled, lower temperature for an extended period. This method enhances the quality of the final product by preserving proteins and nutrients, reducing weight loss, and ensuring tenderness. It also allows for precise control over the cooking point, resulting in a homogenized final product. For producers, sous vide optimizes kitchen processes, reduces costs, and increases efficiency by allowing dishes to be prepared during off-peak hours and stored for later consumption.

Sous Vide Process
The process involves vacuum packing the raw product, cooking it in a thermocirculator, applying a thermal shock (using a ULT freezer or ice water), and then storing or consuming the product. Cooking times and temperatures vary by product, and it is recommended to conduct tests to achieve the desired results.

Foods Suitable for Sous Vide
Sous vide can be used for a wide range of foods, including meats (chicken, beef, pork, fish, etc.), eggs, vegetables, and legumes. However, it is not suitable for products requiring fermentation.

Professional Sous Vide Machines
Orved Brock offers professional thermocirculators with patented technology to ensure maximum efficiency. Key features include:

Uniform temperature distribution in the vat, crucial for precise sous vide cooking.
Ultra-efficient thermal insulation system to reduce energy consumption.

Models and Specifications

TC 50: Production capacity of up to 12kg per cycle, 30-liter capacity, 2000 Watts power, stainless steel structure, gains 1°C every 48 seconds, includes an insulating cover and a 3-speed water pump.
TC 100: Production capacity of up to 20kg per cycle, 50-liter capacity, 3500 Watts power, stainless steel structure, gains 1°C every 48 seconds, includes an insulating cover and a 3-speed water pump.

About Orved Brock
Since 1997, Orved Brock has been manufacturing over 20 models of equipment, including vacuum sealers, sous vide machines, and meat shredders. The company is committed to quality, robustness, and customer service, offering equipment with patented technology.

Catalog excerpts

Catalogue of our professional sous vide machines-1

PROFESSIONAL SOUS VIDE MACHINES With patented technology Our thermocirculators allow you to achieve maximum efciency for sous vide technique Since 1997 manufacturing quality and robustness

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Catalogue of our professional sous vide machines-2

Firstly, a brief introduction to sous vide What is sous vide Sous vide is a cooking technique where raw food is vacuum packed and then cooked in water at a controlled temperature (lower than the traditional temperature) and for a longer time. The revolution in the kitchen Sous vide brings a number of advantages. Speaking of the nal product, sous vide is a technique that cooks at a lower temperature, guaranteeing a product with more proteins, nutrients, which loses less weight and is also tender. In addition, you can homogenize the nal result and precisely control the cooking point. It is a...

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Catalogue of our professional sous vide machines-3

Our professionals thermocirculators and maximum efciency Our differentials can solve the main problems of cooking in sous vide All points in the vat with the same temperature The patented system we use manages to guarantee that all points in the vat have the same temperature. This feature is very important because sous vide is a technique based on precise temperatures. A difference in temperature will impact the nal result of your product, so this precise control will ensure homogeneity for all your foods. Ultra energetic efciency with our thermal insulation system Thermocirculators are equipment...

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