Sear your meat like a pro Chef's burners are ideal for a professional and versatile searing of meat after sous-vide preparation. Forget that frying pan!Please note: Delivered without
With a temperature of up to 1300ºC you sear off your sous-vide prepared meat product in an instant and you get a beautiful wafer-thin crispy brown layer (maillard reaction ) without further cooking the meat. Moreover, you can reach everything perfectly and the crust is beautifully even. Fast, easy and professional! The burner is nice and firm when holding and produces a large flame that extends as far as 15 cm and can cover a large surface. Ideal for large pieces of meat and / or when you have to sear many products. The red button for gas control has a built-in igniter, rotation protection and is adjustable accurately.
This burner can easily be refilled with lighter gas refills.
Video - Hendi crème brûlée burner in action! See below how we finish our sous-vide picanha with this Hendi burner.
VIDEO
Operation of the Hendi crème brûlée burner: Press the rotation lock Turn the knob all the way (counterclockwise) Press the button to light Turn the knob back (clockwise) to the desired flame size / temperature Do you have a question about the Hendi crème brûlée burner - refillable?
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Certificaat (_2015-11-06_198209_P_GAS_521.pdf, 38 Kb) [Télécharger ]
