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Make a huge variety of cold drinks and delicious desserts with Taylor soft serve machines and frozen drinks making equipment. Our machines make soft ice cream, frozen yogurt, frozen slushies, …
Take a look at our frozen drinks machines for the production of milkshakes, frozen cocktails & mocktails, granitas & slushes, smoothies and frozen coffees. A frozen ice drinks machine such …
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Refrigerated display cabinets from Taylor UK keep your produce fresh for longer no matter the temperature. We have lots of fridge display cabinet options from pastry cabinets to grab and go …
Commercial Cooking Equipment from Taylor UK. We have lots of different options for catering equipment depending on your business. This includes TurboChef rapid cook ovens, Taylor commercial grills, fryers, baking …
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Taylor’s new sous vide ‘water oven’ offers unprecedented temperature control
Souped-up Sous Vide
Taylor’s new SV-Thermo ‘water oven’ offers unprecedented control
Orved SV-Thermo Sous Vide Cooking
Taylor UK has launched a new sous vide water bath that offers a new level of cooking control, using probes to monitor the internal temperature of the vacuum-packed food as it cooks. The SV-Thermo, manufactured in Italy by Orved, is a thermostatic bath that gives chefs the opportunity to cook to precise temperatures. It has 99 programs, including a delayed timer for overnight cooking at low temperatures.
The SV-Thermo has three temperature probes, ensuring ultra-accurate cooking results. The probes are inserted through the vacuum-packed food bag via Orved’s clever SYV (Save Your Vacuum) valve. The SYV valve is made of stainless steel, it’s entirely food safe and can be used time and again, with any type of vacuum bag. It creates an effective barrier, protecting the vacuum while allowing the probe to pass through and into the food. SV-Thermo also has a sensor in the tank, controlling the water temperature.
A compact countertop model, SV-Thermo measures 427mm wide by 675mm deep and 365mm high, and the tank complies with GN1/1. It comes with a basket and removable dividers that can be used to hold product vertically while it cooks.
Being mains-connected, the SV-Thermo can automatically fill and discharge water with no need for manual filling or emptying. However, where required, such as at outdoor events, the unit can be filled by hand.
Temperatures for the three probes and the tank sensor are clearly displayed on the front of the SV-Thermo. Meanwhile the tank is covered by an anti-shock glass lid, which stays clear during the cooking process so chefs can visually check contents. Made of stainless steel, the SV-Thermo has ergonomic handles allowing it to be moved easily. Water connection is via solenoid valves, two for inlet (hot and cold water) and one for drainage. Smart features include the option of choosing the automatic cooling process, which loads cold water once cooking has finished.
“The SV-Thermo is simple to use and offers unprecedented control of the sous vide process,” says David Rees, marketing manager at Taylor UK. “Slow, low-temperature cooking in water produces outstanding flavours, while preserving the nutritional values of the food. Given its precision and temperature range, we like to call the SV-Thermo a water oven rather than a bath! It really raises the sous-vide bar.”