SOUS VIDE
RH50
General description of the appliance.
- The 'Sous Vide' RH50 is a modern professional appliance, designed and built for the catering business
(restaurants, hotels, communities, canteens, etc.).
- Using this innovative cooking technique allows you to cook vacuum-packed food products (in special bags)
at low temperatures.
- The electronically controlled temperature means food is cooked perfectly evenly.
Cooking with Sous Vide provides considerable advantages in terms of:
9 Preserving the organoleptic properties and flavour of the product.
9 Considerably lower product dehydration (with subsequent limited weight loss).
9 Better planning of kitchen work.
Any different use from that stated by the manufacturer is to be considered IMPROPER USE.
The manufacturer cannot be held liable for any damage due to improper, incorrect or unreasonable use.
– The appliance is made with selected materials and appropriate building techniques so as to ensure the
utmost hygiene, resistance to oxidation, considerable energy savings and work safety.
– All the components of the appliance that come into contact with food products are made
in stainless steel.
– It is equipped with safety devices in compliance with the European Directives.
The illustration shows the main appliance components and the list states their description
and function.
C) Control panel: It is equipped with the control devices necessary to make the appli-
ance work.
F) Protective cage: Prevents operators from coming into contact with the resistors or
fan.
G) Resistor: Used to heat the cooking water.
H) Float: Detects the presence of water.
J) Rotator: Mixes the water in the tank.
k) Clamp: To secure the tank.
L) Probe: Detects cooking water temperature.
M) Safety probe: If it detects overtemperature, it stops the motor.
E) Main power switch: Used to engage and disengage power.
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