TekTherm Compact TTHCS323 Sous Vide Low Temperature Oven

This is not another combi.

This is an evolution for low temperature cooking.

TekTherm Compact is the evolution of the immersion thermostat. Patented TSC technology offers maximum precision for low-temperature cooking. It also dehydrates, ferments, steams and more.

Features

• Temperature range of 30 - 100°C
• Cooking accuracy of ±0.5°C
• Multi time control – each tray can be set individually
• Most energy efficient technology for long cooking
• Compact and stackable
• Quick installation with single-phase power

Sous Vide Cooking with TekTherm		Cooking with a Core Probe
Take advantage of TSC technology Get the same results as an immersion thermostat but with greater homogeneity with TSC technology (Thermal Stability Control). TSC is easy: forget about the inconvenience of using water. Watch the video		Your own production standards with accurate and homogeneous results With a core probe, you can accurately control of cooking points, so you always obtain the same results. Watch the video
Multiple Applications		Save up to 76% More
Do not be left alone with your sous-vide cooking Low temperature cooking with or without bag, steamer, pasteurisation, dehydration, fermentation, regeneration, holding. Low temperature cooking helps to maintain the organoleptic quality of food, offers new flavors, aromas and textures, extends the life of food, reduces the losses, prevents freezer burns, allows getting a standardised production, a faster service. Watch the Dehydration video Watch the Steamer video		The most efficient technology for long cooking Save up to 76% of money in the long-term cooking versus the immersion thermostat. Night firings are now as cheap as any other type of cooking. TSC technology manages every second the energy needed to keep the cooking stable (+/- 0,2°C accuracy).
Compact, Modular and Stackable		Predictive Cooking
Different cooking parameters optimising space Compact design allows stacking ovens to optimise space in the kitchen, and in this way allows you to work with different cooking parameters simultaneously. Quick installation due to it being a single-phase equipment.		Avoid overcooking the food Ensure the desired temperature at the centre of the product being cooked, making sure that temperature does not continue to rise due to the thermal inertia of the food. In this way, it is possible to keep food in the oven almost indefinitely without it overcooking. With the union of the TSC and Predictive Cooking patents it is obtained a totally uniform cooked food both outside and inside.
Multi Time Control
Remove your kitchen timers Multi Time Control technology allows you to control separately each level of the cooking chamber. Set the time for each tray and know the remaining time through the panel. You will receive an audible warning when the set time has elapsed.

Precise Low Temperature Cooking

TekTherm Compact offers a compact precision unit for cooking at low temperatures. With its reduced size, the Thermal Stability Control (TSC) patent is ideal for sous-vide cuisine and for cooking at low temperatures, and also offers the possibility of controlling the level of humidity inside the chamber.

Compact and Versatile

Its small size makes the TekTherm Compact very versatile. It can be quickly and easily installed in any corner of the kitchen. This is a perfect solution for banquets or catering services. Its small size and easy installation means that you can take it wherever it is required.

The technological solution patented by Distform TSC Thermal Stability Control provides high temperature stability in the cooking chamber, with minimal temperature swings and excellent homogeneity throughout the chamber.

Predictive Cooking

This patented solution ensures the desired temperature at the centre of the product being cooked, making sure that temperature does not continue to rise due to the thermal inertia of the food. In this way, it is possible to keep food in the oven almost indefinitely without it overcooking. With the union of the TSC and Predictive Cooking patents a totally uniform cooked food both outside and inside is obtained.

Specifications:

• Dimensions (WxDxH): 520mm x 627mm x 520mm
• Volume: 0.34m3
• Capacity: 4 GN 2/3
• Max. GN depth: 65mm
• Power: 230V, 50Hz, 15amp
• Operating temp.: 30 - 100°C
• Sous-vide probe: Yes
• Temp. Accuracy: ±0.5°C