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Sous Vide Cooking

Posted by: Sydney Commercial Kitchens |  Wednesday, April 22, 2015
TAKE CONTROL OF YOUR KITCHEN WITH POLYSCIENCE Temperature control is the key to kitchen success. PolyScience places control firmly in your hands. Consistent, precise and cost effective temperature control has always been our core competency. Building on that foundation, we’re proud to have become the “go to” source for chefs seeking a wide array of precise technical solutions to their kitchen challenges. Recognizing that temperature control is the key to culinary s ..... read-more


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ORVED Vacuum Bags

Posted by: Sydney Commercial Kitchens |  Friday, July 29, 2011
Smooth bags 90 µm - PA/PE 20/70 Ideal for vacuum packaging with chamber machines, Orved smooth bags are produced in two different thikness: 90 micron bags and 140 micron which are even more resistant and therefore ideal for foodstuff with sharp edges, keeping always vacuum’s quality since the bags don’t break. Orved’s smooth bags are available in different sizes and formats and it is possibile to have them packed in a practical box as well, that keeps hygiene.  ..... read-more


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Orved Sous Vide Vacuum Sealers

Posted by: Sydney Commercial Kitchens |  Friday, July 29, 2011
Orved have introduced two new models to their range of vacuum packers, the SV31 (http://www.sydneycommercialkitchens.com.au/catering-equipment/vacuum-sealers/orved-sous-vide-vacuum-sealers-sv31) and the SV41 (http://www.sydneycommercialkitchens.com.au/catering-equipment/vacuum-sealers/orved-sous-vide-vacuum-sealers-sv41). They are ideal for hospitality kitchens practicing sous vide cooking. The ORVED Sous Vide Vacuum Sealers and Vacuum packing machine are the flagship of Orved production as ..... read-more


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Anvil Sous Vide Water Baths and Digital Circulators

Posted by: Sydney Commercial Kitchens |  Friday, February 25, 2011
Please note these products are no longer being imported into Australia. Sous vide (http://www.sydneycommercialkitchens.com.au/catering-equipment/Sous-Vide) cooking machines are also referred to as water ovens or digital water baths. Sous-vide cuisine is a French term meaning cooking under vacuum. This method of cooking is performed by submerging the vacuum packed food in a digital water bath and cooking slowly at low temperatures. Sous vide cooking allows the food to maintain its te ..... read-more


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Instanta Sous Vide Cooking

Posted by: Sydney Commercial Kitchens |  Saturday, May 22, 2010
Built in full consultation with award winning chefs who have told us exactly what they want including highly accurate temperature control, circulated water for constant temperatures throughout the baths, plenty of options for separating the portions, timers for different portions and reliable boil dry protection. These baths will be a must for all chefs currently using Sous Vide and will give those who have not yet tried the method the perfect introduction to it. Product Features 1 - 3 ..... read-more


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