The Chef Series and the Classic Series are thermal circulators dedicated to professional chefs and designed to sustain a workload of busy professional kitchens. If you are looking for an immersion circulator for your restaurant, hotel, convention center or catering company, either the Chef Series or the Classic Series should be your best choice.
The Creative Series is rated for home use and more casual application, circulating 20 liters of water at the same time. If you are a student, home cook or chef who cooks Sous Vide few times a week, this the Creative Series should suit your needs.
The Chef Series and the Classic Series are thermal circulators dedicated to professional chefs and designed to sustain a workload of busy professional kitchens. If you are looking for an immersion circulator for your restaurant, hotel, convention center or catering company, either the Chef Series or the Classic Series should be your best choice.
The Creative Series is rated for home use and more casual application, circulating 20 liters of water at the same time. If you are a student, home cook or chef who cooks Sous Vide few times a week, this the Creative Series should suit your needs.
Sous Vide is a cooking method in which food is vacuum sealed in a plastic pouch and then cooked at a gentle temperature in a precisely controlled water bath. Compared to other cooking methods, it provides more control and allows for perfect, repeatable results every time. It is easy to learn and takes the stress out of cooking, because food can be held at a perfect level of doneness for a much longer time than usual methods allow.
Why should I invest into sous vide cooking? What are the benefits?
Anyone that likes to take advantage of a cooking system that allows:
- repeatable, perfectly cooked food, every time.
- the stress to be taken out of cooking by eliminating short windows of time for perfect doneness.
- meals to be prepared ahead of time and still taste delicious; even days later.
- the production of the most moist and tender textures.
- financial savings by making tougher cuts of meat taste like expensive, tender cuts.
- one to cook like the chefs in the world’s best restaurants.
What are the basic steps to cooking Sous Vide?
Vacuum seal food in food-grade plastic pouches certified as suitable for cooking.
Place pouch in circulating water bath that has reached desired temperature and is precisely controlled by a Sous Vide Professional™.
Let food cook for minimum time. Compared to traditional techniques, food can generally stay longer in water bath without overcooking.
Remove and serve! Some foods require a quick sear in a hot pan or on a grill to create a browned surface and impart a caramelized flavor.
What kind of food can you cook Sous Vide?
- Any type of delicate or tougher cuts of meats—such as beef, pork, lamb, game, or poultry. Beef tenderloin will turn out perfectly cooked every time. Spare ribs will be so tender and juicy like you’ve never had them before.
- Excellent for delicate fish and seafood, ensuring that these delicate foods are not dried out or overcooked.
- Root vegetables and potatoes benefit very much in flavor and consistency with Sous Vide cooking. Green vegetables (broccoli, green beans, etc) lose their vibrant color due to longer cooking times. Chefs often choose to cook these in a more traditional manner.
- Eggs can be cooked very precise in a Sous Vide circulating bath. See our temperature reference guide which illustrates the dramatic changes at each degree. Eggs do not have to be vacuum packaged.
- Fruits, in particular delicate ones like peaches, apples and pears become very tender, and benefit when cooked with flavor infusions.
- Cook custard-style ice cream base, béarnaise sauce, Crème Anglaise and custards without worrying about curdling. The Sous Vide Professional™ water bath is excellent to hold these custards and sauces at serving temperature. (see iSi Whip Canister Holder)
What equipment is necessary to cook Sous Vide?
Lercos provides you with everything you need to get started:
- A thermal immersion circulator, such as the PolyScience Sous Vide Professional™
- A tabletop food sealer or chamber vacuum sealer
- Food-grade plastic vacuum pouches, rated to boiling temperatures
- A vessel to serve as a water bath, such as stock pot or Camwear tank
VIDEO: How to cook Sous Vide with PolyScience & Sous Vide Professional
1. Unplug machine and remove machine back cover
2. Put a basin under machine and carefully remove lower oil fill plug.
3. When oil is empty, close plug tightly.
4. Remove upper fill plug and add correct non-detergent pump oil.
5. Close oil plug tightly
6. Plug in machine and run 3 cycles.
7. Calibrate machine
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7901 NW 67th Street
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We ship most in-stock orders within two business days. Back Orders will be shipped as quickly as possible.
U.S. CUSTOMERS
DELIVERY: Continental U.S.-Shipment by ground service unless you specify other; Alaska, Hawaii, Puerto Rico & Other U.S. Islands-Shipment by air Service unless you specify other.
PAYMENT: Companies with an established account will be billed, provided an authorized purchase order has been received by us. Others, please send a check, money order, or use a credit card (Amex, Visa, Master Card).
PERSONAL CHECKS: Sending a personal check can delay shipment 2 weeks for bank clearance.
SHIPPING AND HANDLING:
Customers with accounts or paying by credit card: Continental U.S. (ground service) actual shipping charges will be added.
Alaska, Hawaii, Puerto Rico & U.S. Islands (air service) actual shipping charges will be added.
Customers paying in advance with check or money order: Continental U.S. (ground service) actual shipping charges will be added. Alaska, Hawaii, Puerto Rico & U.S. Islands (air service) actual shipping charges will be added.
CUSTOMERS FROM SOUTH AMERICA
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DELIVERY: We provide you with a shipping proposal.
PAYMENT: Contact us about your order. We can send a pro forma invoice. We require payment in advance by money order, draft on U.S. bank, letter of credit ($5,000 min.), or credit card.
Return & Refund Policy
If you are not satisfied, notice carrier freight damage, or the product is not functioning properly, Lercos will do its best to repair, replace, or refund. Items returned due to customer error in ordering or handling will be subject to restocking and freight charge. No returns will be accepted after 30 days from invoice date. Warranty statements for specific products are available upon request.
In the event of freight issues
Lercos carefully counts and checks goods before shipping in order to avoid any errors and issues during transportation. Shipments are picked up by the transportation company in good condition. Should there be an apparent shortage, please make a careful examination. If you give the Transportation Company a CLEAR RECEIPT for GOODS DAMAGED or SHORT, you do so at your own risk.
1.Does the number of packages received from carrier agree with Freight and/or Bill of Lading?
2.Do the contents of this shipment agree with our Packing Slip?
3.Was the shipment signed in BAD ORDER or did you give carrier a CLEAR receipt?
4.Is there any outward or inward evidence that packages had been tampered with in transit?
5.Have you carefully examined the packing to make sure the missing articles have not been overlooked?
If this shipment arrives in damaged condition, a full description of the DAMAGE should be made at the time of delivery ON THE FREIGHT BILL. Immediately contact Lercos.
If damage is not discovered until after the goods are unpacked it should be reported AT ONCE to the Transportation Company, who will make an inspection, and a CONCEALED LOSS or DAMAGE notation and report. This must be reported to Lercos within 48 hrs. after delivery date.
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