Please note: This is a second chance product, without damage but with signs of use. Of course with 2 years warranty.
Delivery time is one day longer due to Second Chance.

The large 20 liter variant with tap of Hendi's culinary sous-vide cooking system where vacuum packed food is cooked at a very constant and exact temperature. Ideal for à la carte restaurants, butchers, catering, canteens, etc. Extremely suitable for preparation outside peak hours. Consistent high-quality result. High precision thermostat: precisely (0.1°C) adjustable from 45-95°C. Housing made entirely of chrome steel. Complete with 6-compartment stainless steel insert and lid. Can be sealed airtight and watertight with the supplied lid with silicone sealing edge.

This product is also sold under the Grand Cuisine brand and is exactly the same as the Grand Cuisine GN1/1 sous-vide water oven.

High volume culinary cooking is easy and affordable with sous-vide. The power consumption for cold water, 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 salts, the inherent taste and the juiciness are retained! Want to know more about sous-vide? Read our extensive article here .

Features of the Hendi sous-vide Sousvichef GN1/1 (20 liters)

• High precision thermostat
• Temperature accuracy: 0.1°C
• Temperature range: adjustable 45 - 95°C
• Volume: 20 liter
• Gastronorm 1/1
• Outside tap for easy emptying
• Culinary cooking system in which food packed in plastic vacuum bags is cooked at a precisely controlled temperature
• Ideal for à la carte restaurants
• Extremely suitable for preparation outside peak hours
• Consistently high-quality results
• Housing made entirely of chrome steel
• Complete with 6-compartment stainless steel divider 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 precise temperature (approx. 0.1 ºC) for a longer period of time. By heating the food below boiling point, it cooks slowly but surely through and through while, for example, meat remains perfectly tender and all juices, and therefore flavors, are preserved. In short, always evenly cooked and maximum flavor, and also super simple to use. Sous-vide is really for everyone!

Want to amaze your friends with perfectly finished meat?

The Hendi crème brûlée burner - refillable is ideal for an optimal finish 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 no time and get a beautiful wafer-thin crispy brown layer ( Maillard reaction ) without cooking the meat further. Fast, easy and professional!