Questions et réponses au sujet de Pearl et Diamond

   
1) How much time does the equipment need to heat-up?
The heat-up time of the water depends on its initial temperature. Based on the
 assumption that the initial temperature of the water is 18 °C, the heat-up time
 of the water of the models Diamond S, M and XL is as follows:

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2) How much electricity does the equipment use during continuous operation?
We proceed from the following assumption:
- The water in the Diamond M has an initial temperature of 15 -20 °C
- The water is heated to 60 °C.
- Then, one kilogram of Sauerbraten (core temperature +3 °C) is placed into the bath
  and cooked at a water temperature of 60 °C for 18 hours.

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Result
For the Diamond M this results in a power consumption of 6.5 kW in 18 hours

Calculation of electricity costs: at an electricity price of 0.25 € / kWh
(average of Germany in 2010) and a cooking time of 18 hours the electricity
costs amount to approximately € 1.25.

3) How long is the cooking time for a pork filet?
The following graph exemplarily shows the cooking time of a pork filet (1 kg) as well
as rise in temperature of the water in bath of the Diamond M and the core temperature
of the pork filet.

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4) How much shrinkage is expected with Sous Vide cooking?
When applying the Sous Vide method the cooking loss / shrinkage of all types of meat
is significantly lower than with conventional cooking methods. With beef the difference
is 5% to 40% when comparing the two cooking methods.
In following graph the shrinkage of beef filet (price per kg of beef: 40.00 €)
is compared:

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5) How long does it take to amortize a Pearl?
When does the purchase of a Pearl become profitable with respect to the cooking losses?
Just have a look at the following graphic. After cooking approximately
170 kg of beef you the avoided shrinkage will recoup the money spent for the
purchase of a Pearl.

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6) How much food can be cooked in the different bath sizes?
We recommend cooking no more than half of the bath volume of food(s) in kg.  This is necessary to facilitate sufficient water circulation to guarantee a consistent temperature inside the bath.
                
XS bath (13 liters): up to about 5 kg
S bath (19 liters):   up to about 8 kg
M bath (27 liters):   up to about 12 kg
L bath (44 liters):    up to about 20 kg
XL bath (58 liters):  up to about 27 kg

7) How can foods with different cooking temperatures be cooked simultaneously?
We recommend to use several fusionchef units when working with different cooking temperatures (e.g. meat, fish, vegetables). Therefore different temperatures can be controlled at the same time and a complete menu can be created simultaneously.

Another option is the use of the core temperature sensor for the Diamond. You can heat up the unit to the desired temperature as usual and control as well as monitor another food with lower cooking temperature via the core temperature sensor and the core temperature alarm. Wait until the food which is controlled with the core temperature sensor has reached the desired temperature and take it out of the water.

8)
What is the task of the integrated pump?
The integrated pump installed in all fusionchef by Julabo models has a capacity of 14 l/min. This guarantees proper circulation of water for a temperature stability of ± 0.01° C in the entire bath or cooking vessel.
9) Which vacuum machine is suitable for Sous Vide cooking?
In general there are two types of vacuum machines. The profession chamber machine and the household vacuum machine without a chamber.
For professional use in restaurants and catering we highly recommend a chamber machine as it facilitates regulation and control of the vacuum.

For Sous Vide cooking at home a vacuum machine without a chamber is well sufficient. It is space-saving, achieves acceptable results and is less expensive than a chamber machine.

10) Which type of vacuum bags do you need?
In general there are 3 types of vacuum bags for chamber machines: sealed-edge bags, tubular bags and shrink bags.
Sealed-edge bags – also called 3-side-sealed bags – are sealed on three sides. Tubular bags, however, have no side seal and are thus only sealed on one side. Therefore they are more stable than sealed-edge bags. Both are ideal for Sous Vide cooking.
Shrink bags enclose the comestibles like a second skin causing only a little liquid to form in the package.

Pay attention to the temperature resistance of your bags! It should conform to your cooking temperature (40 °C – 90 °C) and should not be affected by cooling or during shock-freezing.

11)
Is maintenance necessary?
fusionchef by Julabo offers high quality Produits made by Julabo. They are designed for continuous operation and frequent use. A specified service is not necessary but fusionchef by Julabo asks you to observe the following:

- Change the water of your fusionchef by Julabo or your cooking vessel regularly
- Clean the unit regularly, including heating coils
- Use only special stainless steel cleaning Produits
- Descale your fusionchef by Julabo from time to time. This is especially important when using very hard water Please use standard descaler.

12) What are the risks of the Sous Vide method?
As with other dishes such as sushi and tiramisu there are also risks when cooking Sous Vide. If you consider a certain time factor most germs and bacteria are usually killed at a temperature of 55 °C. Growth of bacteria can be reduced by immediate consumption or by cooling the cooked food to 3 °C.
There is no scientific proof that serious dangers originate from Sous Vide cooking. Make sure to always use fresh food and to comply with hygienic requirements.

Are there any further questions?
Our fusionchef by Julabo team will be happy to help you at any time. Just send an email with your request to: info@fusionchef.de

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