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

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

The compact 13-liter variant of Hendi's culinary sous-vide cooking system, where vacuum-packed food is cooked at a very constant and precise temperature. Ideal for à la carte restaurants, butchers, catering, cafeterias, etc. Extremely suitable for preparation outside peak hours. Consistent high-quality results. High-precision thermostat, precise (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 sealed airtight and watertight with 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 GN2/3 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 heat transfer from the water to the food all around. The salts, the own taste and the juiciness are preserved! Want to know more about sous-vide? Read our extensive article here.

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

• Volume: 13 liter
• High precision thermostat
• Temperature accuracy: 0.1 °C
• Temperature range: 45 -95 °C
• Gastronorm 2/3
• This variant has no tap
• 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 4-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 resevoir (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 food evenly and with maximum taste, and also super easy to use. Sous-vide is really for everyone!

Amaze friends with perfectly seared meat?

The Hendi crème brûlée burner - 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 GN2 / 3 (13 liters)?

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