Hendi sous-vide machine GN1/1 (20 liter)

The Hendi Sous Vide System GN1/1 is ideal for à la carte restaurants and other demanding professionals

Alternative: Hendi  sous-vide water bath GN2/3 (13 liter) with no drain tap.

This large 20-liter version (with tap) is part of from Hendi's culinary sous-vide cooking system where vacuum-packed food is cooked at a very constant and precise temperature. Ideal for any à la carte restaurant, butcher, catering, cafetaria, etc. Extremely suitable for preparation outside peak hours. Consistently high-quality results thanks to its high-precision thermostat, exact (0.1 °C), adjustable from 45 to 95 °C. Housing made entirely of chrome steel. Complete with 6-compartment stainless steel insert and a lid. Can be sealed air- and water-tight using the included 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 simple and affordable with sous-vide. The power consumption with cold water, heated to 63°C and used for 24 hours, is only 2.9 kW! The growth of bacteria is reduced by the vacuum packaging, the slow cooking method and the even heat transfer from the water to the food. The salts, the pure taste and the juiciness are preserved! Want to know more about sous-vide? Read our extensive article here.

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

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

Amaze friends with perfectly seared meat?

The Hendi crème brûlée brurner - refillable is ideal for an optimal searing of meat after sous-vide preparation. Forget that frying pan! With a temperature of up to 1300ºC you sear 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. Fast, easy and professional!

Do you have a question about the Hendi sous-vide machine GN1 / 1 (20 liters)?

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