Steba SV 50
 | Expecting restock $140.76 The model belongs to the compact submersible sous vide without its own working bowl, which are installed and attached to the wall of a third-party tank during operation. A special clamp is used to fasten the device, located on the back side of the handle and tightly pressing the device to the surface of the vessel. Specifically, this modification is recommended for use in containers with a depth of 15 cm or more. As for the principle of operation, this technique is designed for slow cooking in relatively non-hot water, pre-packaged products in sealed bags. Being in a heated liquid, the temperature of which is maintained by the device, the products retain a maximum of vitamins and minerals. Sous vide Steba SV 50 has a combined control: to set the time or temperature, you first need to touch...the touch screen, and then scroll the mechanical dial. The device is turned on and off by pressing the sensor located in the upper left corner of the control panel. The device can work up to 99 hours non-stop. The thermostat heats the water up to 90°C, but is usually set lower to keep the ingredients in simmer mode. The active mode parameters are shown on the digital display. |
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The model belongs to the compact submersible sous vide without its own working bowl, which are installed and attached to the wall of a third-party tank during operation. A special clamp is used to fasten the device, located on the back side of the handle and tightly pressing the device to the surface of the vessel. Specifically, this modification is recommended for use in containers with a depth of 15 cm or more.
As for the principle of operation, this technique is designed for slow cooking in relatively non-hot water, pre-packaged products in sealed bags. Being in a heated liquid, the temperature of which is maintained by the device, the products retain a maximum of vitamins and minerals. Sous vide Steba SV 50 has a combined control: to set the time or temperature, you first need to touch the touch screen, and then scroll the mechanical dial. The device is turned on and off by pressing the sensor located in the upper left corner of the control panel. The device can work up to 99 hours non-stop. The thermostat heats the water up to 90°C, but is usually set lower to keep the ingredients in simmer mode. The active mode parameters are shown on the digital display.
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The youngest in the sous vide family
The Steba SV 50 sous vide home cooking machine is the junior member of the water heater line. Although in terms of its characteristics and price, it is not much inferior to other devices of the "family". The electrical appliance weighing 1.2 kg and measuring 38x8x11 cm is made in a traditional design for this class of technology. Before us is a black plastic handle with a side LED power indicator and a large plastic clip-mount, a control panel with a display located at the end of the massive handle head, and a metal tube for immersion in water. The electronics with the circulation pump motor (up to 12 L/min) and the power cable are hidden in the upper part of the case, while the heating element and pump blades are in the lower part. With the exception of the exposed paddles, the entire contents of the instrument are sealed and protected from water ingress to IPX7 standard. The average power of the heating element of 800 W is enough, although not for fast, but stable heating of water. The built-in thermostat is able to maintain the temperature within the range of 0 – 90 °C, and the auto-off timer allows you to set a long cooking time (up to 99 hours). The device is equipped with an auto-off function when the water level in the tank is low.
Cooking time + 30 minutes
The rectangular control panel has ergonomic roundings at the corners, and the display shows the temperature and the remaining cooking time in large bright numbers. All control is carried out by 2 touch buttons (power on / confirmation of commands and setting values), as well as a rotary adjustment dial, similar to the crown of a mechanical watch. The device is good for mobile use with any container suitable for the conditions, and before cooking, the products need vacuum sealing. The manufacturer recommends using Steba branded vacuum sealers. Note that the cooking time indicated in the recipes is approximate, and it should always be added to it at least half an hour, which is necessary to heat cold water to the desired temperature. Fish cooks the fastest, and meat takes the longest to cook.