Staticook sous vide bath

The Staticook sous vide bath provides a temperature-controlled water bath for cooking properly packed foods. In this unit with its own tank, cooking time and water temperature can be matched to the planned technological process. The stainless steel construction and verifiable settings provide a system that fits into kitchen work. When planning the sous vide process, the unit, the pouch and the cooking programme for the given dish must be selected together.

Controlled water bath for cooking

The unit's specified temperature accuracy is ±0.3 °C. This is a characteristic of the water bath control; the core temperature of the food is also influenced by the size of the product and the elapsed time. The cooking programme must therefore be defined for the portion and the dish. The pouches must be placed so that the water can surround them properly. Rather than an overcrowded arrangement, a trial with the selected portion provides a reliable basis for establishing the workflow.

Time setting and temperature monitoring

The Staticook's cooking time is adjustable between 0 and 48 hours, and the display can be set to Celsius or Fahrenheit. The unit signals when the set cooking temperature is reached, and a temperature probe is also included. The point and method of monitoring must be established according to the given kitchen technology. Repeatable work is based on a fixed portion size, the right starting condition and a consistently applied programme. The set time alone does not describe the complete heat treatment of the dish.

The sous vide pouch is part of the process

Packaging material suitable for the given food at the planned duration and temperature can be used in the water bath. The right pouch size helps arrange the product and produce a clean seal. The condition of the seal must be checked before placing the pouch in the water, as the operation of the unit does not compensate for faulty packaging. When selecting the pouch and the vacuum packing process, the liquid content and shape of the product also matter. Serving or chilling after heat treatment must be organised in coordination with the kitchen process.

Placement in kitchen work

The unit measures 350 × 660 × 320 mm, weighs 13 kg and has a power input of 2 kW. A 230 V single-phase electrical supply is required for operation. The work surface must be designed for the load of the unit filled with water and product. There should be room around the tank for loading, removing and checking the packs. Cleaning and water handling are also part of the daily routine. The unit is best placed where it connects well with preparation and with the next kitchen operation.

To select the Staticook sous vide bath, please tell us what product you intend to cook and in what portion size. At Kollár Pakk, we will help you review the combination of the unit and suitable sous vide packaging material. Work organisation adapted to the unit and a technology defined for the product together support consistent use in the kitchen.