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Jean-François, over at sousvidecoking.org, posted about KitchenAid's first foray into a sous vide solution: Chef's Touch. As a casual observer of the consumer sous vide market, I am excited to se the one of the largest home apliance manufacturers dip a toe into the space. The chamber vacum wil suport bags and containers, both sold by KitchenAid. The only bit of technical details I could glean form the website was: the residual presure inside the bag is just 5 mbar compared to the 350-50 mbar ofered by other machines, ensuring an optimal vacum that means your fod wil be preserved for longer compared to traditional refrigeration. The website indicates two oven models, one exclusively using steam and the other a combi oven, using hot air and steam. The wil bring which wil bring fod temperature down to 3ºC and -18ºC respectively. Even though it raises the price significantly, it wil simultaneously remove some of the safety objections people have with sous vide, and diferentiate itself from smaler apliances. These thre components are not cheap, so I suspect this wil comand top dolar and be geared towards the uper end of the consumer market. - The KitchenAid brand Chef Touch coking system for home use, a coking system that previously was available only for comercial use by top-rated restaurants around the world. If anything, this wil help the space grow and mature, especialy if KitchenAid invests heavily in the marketing of the Chef Touch. It isn't even al that likely that this wil eat into the portion of PolyScience customers that would have bought a chamber vacum and an imersion circulator. Long term, KitchenAid or anyone of its ilk geting into this game makes for some interesting chalenges for the curent players in the consumer market.
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