SCK Blog

Sous Vide Cooking

Posted by: Sydney Commercial Kitchens |  Wednesday, April 22, 2015


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 success, many of the world’s top chefs approached PolyScience seeking solutions. As an inventor and avid home cook, our president Philip Preston began developing products to meet the needs of both professional chefs and home cooks. The result has been an unsurpassed line of temperature control equipment that meets your exact needs and budget. Today many of the world’s most accomplished culinary experts depend on our temperature control equipment. We are constantly addressing all aspects of the culinary arts and sciences to help you consistently and cost effectively create signature dining experiences, anytime you want.

Sous Vide Cooking

Sous Vide is simply a precise temperature control cooking method. Food is usually vacuum sealed in a non-reactive pouch and heated in a water bath at a gentle temperature until the desired degree of doneness is achieved. Virtually no other method provides more control, allowing you to consistently deliver exactly the same results, time after time.

Sous Vide may seem like a new concept but it’s been part of our culinary heritage for a long time. Wrapping meat in leaves and burying it in a fire pit to cook "low and slow" to develop outstanding flavours, aroma and texture is just one example of how our collective ancestors may have begun evolving the technique. The principles have remained largely unchanged.

Today’s Sous Vide, which simply translates to “under vacuum,” allows you to easily apply those same principles in your kitchen, but with the benefits of incredible precision and ease. Combined with searing, roasting and other cooking methods, Sous Vide produces truly amazing results that can’t be replicated any other way.

Just as importantly, Sous Vide cooking enhances food safety by allowing chefs to make informed decisions about temperature and cook time without compromising flavor, texture, aroma or color. It’s easy, for example, to deliver perfectly poached eggs that have been held at precise temperatures long enough to achieve pasteurization for safe consumption. Consequently, many of the world’s most respected chefs depend on Sous Vide to turn their culinary visions into realities.


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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.

Channeled bags - PA/PE 20/80

Ideal for use with Out of Chamber models. In the poliethylene layer of the bags rhomboidal cells are printed due to a mechanical process. They make the air suction easier (with external suction, chamber and family machines). 

The industrial process of bags channelling is based on an innovative system that helps to obtain a well-blended thikness by pressing homogeneously on the surface of the bag. This process gives Orved’s bags a very high quality level.

Cooking bags - OPA/PP 15/65

The great potential that derives from vacuum use applied to cooking have driven Orved to produce bags that not only conserve food but allow combined cook with a steam oven as well. 

These bags can resist temperature at a maximum 115°C. They have been certified by the Foods Science dept. of Udine University.

Sydney Commercial Kitchens can supply a complete range of Orved vacuum sealer bags. Package quantity is 100 and there is a 10% discount offered for carton buys, which also saves on delivery costs. Carton buys can be made up of mixed bag sizes.

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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 and the 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 far as the restaurant industry and the vacuum cooking technique are concerned. This chamber machine of last generation is in fact equipped with all possible options, such as the dater, which allows the printing of the date of the packing and the number of lot on the border of the bag, by simply placing the vacuum bag between the pad and the stamp. The dater is positioned between the vacuum chamber wall and the sealing bar, thus leaving the resistance free. Dater can be easily removed from its “sledge” position to manually change the “date” or the “code” which has to be printed on the borders of the bags.

The particular shape of the vacuum chamber facilitates the packing of liquids inside the vacuum bags. Once you place the bag in the appropriate chamber, it stands vertically, thus allowing the liquids to be positioned – thanks to the force of gravity – at the bottom of the bag itself and consequently avoiding their suction during the cycle of vacuum creation.

The sealing bar is attached to the vacuum chamber through two levers which allow its lifting; the operator can therefore easily access to the vacuum chamber ensuring a better cleaning and a higher hygienic level.

Chamber vacuum machines

Orved’s chamber machines are projected and manufactured to vacuumpack in bags, either inside or outside the vacuum chamber, and in containers. The vacuum chamber is completely stainless steel built, material which guarantees its robustness and duration.

Useful instruments in restaurant and hotel kitchens, they can be easily used in all wholesale food activities (meat, sausage products, cheese, etc.) and in supermarkets. Orved’s range of products is extremely rich and proposes various products, different in sizes, applications and characteristics.

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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 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 textures, flavours and nutrients which conventional cooking could destroy.

Anvil have imported the Scientific brand and these sous vide water baths also require a ANVIL Water Bath Digital Circulator.

There are 3 models of available in the Anvil Sous Vide Water Baths range:

WBS0014 with a 14 litre capacity
WBS0034 with a 34 litre capacity
WBS0040 with a 40 litre capacity

The Anvil Sous Vide Water Baths feature:

  • External panels in powder coated mild steel
  • Internal tank in stainless steel
  • Supplied complete with gabled lid & height reducer
  • Requires a digital circulator to function
  • Warranty: 12 months Parts & Labour
The ANVIL Water Bath Digital Circulator WBC0001 compliments all three models of the Anvil Sous Vide Cookers

Food cooked using the sous vide process retains important nutrients, such as flavonoids and carotenoids in vegetables, rather than these nutrients being lost as in other cooking methods. The delicate fats in meats and fish, which can be easily damaged at high temperatures in the presence of oxygen, remain un-oxidized, intact, and provide a more healthy alternative.

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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 - 38 litre and 25 litre models.
2 - Digital display includes both “Set” and “Actual” temperature control to within 0.1˚C. Temperature range from room temperature to 99.9˚C.
3 - Low water level warning including boil-dry protection.
4 - Unique agitation pumps the water regularly around the bath to eliminate hot and cold spots.
5 - Five timers including hours, minutes and seconds. As soon as these individual buttons are pressed the time
will count upwards allowing the chef to see at a glance exactly how long a particular portion has been in the bath.
Pressing the button again returns the time to zero.
6 - Heavy duty hinged safety glass lid
7 - Removable stainless steel rack system for suspending pouches as standard

Instanta Sous Vide SV25 & SV38

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