Who is it for?

SmartVide Track, who is it for?

The system meets a real need in kitchens. And it is designed for all professionals who know the basics of vacuum and low temperature cooking.

It is a working system that can improve the workflows and processes of any professional kitchen.

High production kitchens

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Specialised franchises

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}

SmartVide Track

Ekskluzywny system spersonalizowanej kontroli czasów gotowania wydzielonych porcji na parze.
"SmartVide Track jest jedynym systemem umożliwiającym śledzenie czasów gotowania żywności w indywidualnych opakowaniach, zapewniając ich identyfikację i kontrolę czasu gotowania. W ten sposób tworzymy system pracy, który – wraz z maksymalną precyzją temperatury zapewnioną przez termocyrkulator SmartVide – daje możliwość przygotowywania potraw z maksymalną kontrolą czasów gotowania. SmartVide Track może być używany zarówno do gotowania w niskiej temperaturze, jak i do odgrzewania posiłków."

SmartVide Tags

SmartVide Tools: wsporniki

SmartVide Tools: organizacja etykiet

Urządzenia do gotowania metodą sous vide

Profesjonalne, precyzyjne urządzenie do gotowania wydobywające z potraw to, co najlepsze.
Gotowanie sous-vide z kontrolą temperatury stało się oczywistą techniką w każdej kuchni śledzącej najnowsze trendy. To coś więcej niż moda, to technika gotowania, która pozyskuje zwolenników zarówno z racji zalet związanych z jakością produktu, jak i korzyści ekonomicznych i organizacyjnych.

Maximum recipient capacity

30 l	Immersion Circulator SmartVide 5 Maximum capacity: 30 l / 8 gal.
56 l	Immersion Circulator SmartVide 7 Maximum capacity: 56 l /14 gal.
56 l	Immersion Circulator SmartVide 9 Maximum capacity: 56 l /14 gal.
120 l	Immersion Circulator SmartVide XL Maximum capacity: 120 l / 30 gal.
	High production retherming and cooking station The SmartVide XL cooker + 120P heated tank: Serve up to 200 portions of 200 g per hour.

view more Urządzenia do gotowania metodą sous vide »

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Zmywanie naczyń

Dynamiczna obróbka żywności

Przechowywanie żywności i sous-vide

Snack bar-pizzeria

Who is it for?

SmartVide Track, who is it for?

High production kitchens

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Specialised franchises

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}

SmartVide Track

Urządzenia do gotowania metodą sous vide

Any questions?

Zmywanie naczyń

Dynamiczna obróbka żywności

Przechowywanie żywności i sous-vide

Snack bar-pizzeria

Equipment Guides

Sammic Solutions

Who is it for?

SmartVide Track, who is it for?

High production kitchens

Pre-prepared food kitchens that base their processes on the regeneration of food.

Specialised franchises

Thematic and specialised restaurants with a unique offer.

Training centres, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.

Restaurants serving a daily set menu

Gourmet restaurants

Highly organised restaurants looking to control costs and optimise service times.

Small kitchen teams with high work volume and rotation

Professionals looking to standardise their work processes and easily apply defined times.

Collective kitchens that want to maintain a differentiated offer and achieve HACCP certification.

SmartVide Track

Urządzenia do gotowania metodą sous vide

Any questions?

Pre-prepared food kitchens _{that base their processes on the regeneration of food.}

Thematic and specialised restaurants _{with a unique offer.}

Training centres_{, schools and universities, in the demonstration of new technologies and advances in vacuum cooking.}

Highly organised restaurants_{looking to control costs and optimise service times.}

Small kitchen teams_{with high work volume and rotation}

Professionals looking to standardise_{their work processes and easily apply defined times.}

Collective kitchens_{that want to maintain a differentiated offer and achieve HACCP certification.}