Hendi Sous Vide System GN2/3: ideal for both home and professional catering.

Alternative: Hendi sous-vide water bath GN1/1 (20 liters) with handy drain tap.

The compact 13 liter version of Hendi's culinary sous-vide cooking system where vacuum-packed food is cooked at a very constant and exact temperature. Ideal for la carte restaurants, butchers, catering, canteens, and so on. Extremely suitable for preparation outside peak hours. Consistently high-quality results. High precision thermostat: precisely (0.1°C) adjustable from 45-95°C. Housing made entirely of chrome steel. Complete with 4-compartment stainless steel insert and lid. Can be closed airtight and watertight with the supplied lid with a silicone sealing edge.

This product is also sold under the Grand Cuisine brand and is exactly the same as the Grand Cuisine GN2/3 sous-vide water oven.

High volume culinary cooking is simple and affordable with sous vide. The power consumption for cold water, which is heated to 63°C and used for 24 hours, is only 2.9 kW! The vacuum packaging, the slow cooking method and the all-round heat transfer from the water to the food reduce the growth of bacteria. The salt, flavor and juiciness are retained! Want to know more about sous vide? Read our extensive article here .

Features of the Hendi sous-vide machine GN2/3 (13 liters)

• Contents: 13 litres
• High precision thermostat
• Temperature accuracy: 0.1°C
• Temperature range:45 -95°C
• Gastronorm 2/3
• This variant does not have a tap
• Ideal for la carte restaurants
• Extremely suitable for preparation outside peak hours
• Consistently high-quality results
• Housing made entirely of chrome steel
• Complete with 4-compartment stainless steel dividing rack and lid.
• Can be sealed airtight and watertight
• Lid with silicone sealing edge
• Warranty: 2 years with excellent conditions and service

What is sous vide cooking?

Read our extensive article here: https://www.sousvidekenner.nl/blog/informatie/sous-vide-koken/

Sous-vide (French for "under vacuum") means that vacuum-packed food is heated by means of steam or in a water bath at a relatively low, constant and exact temperature (approximately 0.1 ºC) for a longer period of time. By heating the food below boiling point, it cooks slowly but surely, while meat, for example, remains perfectly tender and all juices, and therefore flavors, are preserved. In short, always evenly cooked and maximum taste, and also super simple to use. Sous vide is really for everyone!

Want to wow friends with perfectly finished meat?

The Hendi crème brûlée burner - refillable is ideal for optimal finishing of meat after sous-vide preparation. Forget that frying pan! With a temperature of up to 1300ºC, you can sear your sous-vide prepared meat product in an instant and get a beautiful wafer-thin crispy brown layer ( maillard reaction ) without further cooking the meat. Fast, simple and professional!