Page 1

fusion

chef

by julabo - The only Sous made specifically for the

Vide equipment kitchen

EQUIPMENT COMPANY


fusion

chef

GERMAN www.culinary.co.za

PEARL HEATING CIRCULATOR Code: JUL-9FT1000

Description Heating circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W133 x D212 x H330 mm 4,5 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 115 V /60 Hz 11A 1.2 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p3


fusion

chef

GERMAN www.culinary.co.za

Pearl Z HEATING CIRCULATOR with mounting bridge Code: JUL-9FT1113

Description Bridge mounted circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W339(550) x D190 x H330 mm 6 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 200 V/ 50-60 Hz 8A 1.5 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p4


fusion

chef

GERMAN www.culinary.co.za

PEARL S HEATING CIRCULATOR, 19 Lt bath&lid Code: JUL-9FT1B20

Description 19 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W332 x D577 x H374 mm 14 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 230 V/ 50-60 Hz 9A 2.0 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots of up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p5


fusion

chef

GERMAN www.culinary.co.za

PEARL M HEATING CIRCULATOR, 27 Lt bath&lid Code: JUL-9FT1B27

Description 27 lt bath and lid bridge mounted

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W332 x D577 x H424 mm 15 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 115 V /60 Hz 11A 1.2 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p6


fusion

chef

GERMAN www.culinary.co.za

PEARL L HEATING CIRCULATOR, 44 Lt bath&lid Code: JUL-9FT1B44

Description 44 lt bath and lid, bridge mounted

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W537 x D697 x H374 mm 21 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 200 V/ 50-60 Hz 8A 1.5 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p7


fusion

chef

GERMAN www.culinary.co.za

PEARL XL HEATING CIRCULATOR, 58 Lt bath&lid Code: JUL-9FT1B58

Description 58 lt bath and lid, bridge mounted

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0,03 K Digital LED-Display 0.1 °C PID 14 L/min 0.3 bar W537 x D697 x H424 mm 22 kg CE & RoHs compliant 105 °C Float switch Visual and audible 5 °C to 40 °C 230 V/ 50-60 Hz 9A 2.0 kW

Key Benefits

Key Features

The only Sous Vide equipment made specifically for the kitchen

• • • • • • • • •

Pearl model provides a temperature consistency of ± 0.03 °C in vessels or cooking pots up to 58 litres. The safety protection grid prevents the vacuum pouch from touching & moving and heated parts. The circulating pump ensures optimal temperature stability and water distribution throughout the bath. Pearl can be mounted on any vessel or cooking pot by simply using its attachment clamp. The integrated timer allows for easy monitoring of the elapsed or remaining cooking time. Smudge-proof stainless steel hood. Low-level water alarm. Vapour barrier protection. Temperatures displayed in °C or °F. Splash proof keypad & bright LED temperature display.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p8


fusion

chef

GERMAN www.culinary.co.za

DIAMOND PROGRAMMABLE HEATING CIRCULATOR Code: JUL-9FT2000

Description Programmable heating circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 133 x D 212 x H 330 mm 5 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 115 V /60 Hz 11A 1.2 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer 3 Timers. Core temperature detection (audible and visual) Easy HACCP data logging, intuitive automatic calibration & PC controlled

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p9


fusion

chef

GERMAN www.culinary.co.za

DIAMOND Z HEATING CIRCULATOR with mounting bridge Code: JUL-9FT2113

Description Bridge mounted circulator. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 339(550) x D 190 x H 330 mm 6.5 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 200 V/ 50-60 Hz 8A 1.5 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• • • •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer. 3 Timers. Core temperature detection (audible and visual). Easy HACCP data logging, intuitive automatic calibration & PC controlled.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 10


fusion

chef

GERMAN www.culinary.co.za

DIAMOND S HEATING CIRCULATOR, 19 Lt bath&lid Code: JUL-9FT2B20

Description 19lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 332 x D 577 x H 374 mm 14 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 230 V/ 50-60 Hz 9A 2.0 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• • • • •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer. 3 Timers. Core temperature detection (audible and visual). Easy HACCP data logging, intuitive automatic calibration & PC controlled. Small bath, 19 L filling volume.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 11


fusion

chef

GERMAN www.culinary.co.za

DIAMOND M HEATING CIRCULATOR, 27 Lt bath&lid Code: JUL-9FT2B27

Description 27lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 332 x D 577 x H 424 mm 15 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 115 V /60 Hz 11A 1.2 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• • • • • •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer. 3 Timers. Core temperature detection (audible and visual). Easy HACCP data logging, intuitive automatic calibration & PC controlled. The only Sous vide unit made specifically for the kitchen. Medium bath, 27 L filling volume.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 12


fusion

chef

GERMAN www.culinary.co.za

DIAMOND L HEATING CIRCULATOR, 44 Lt bath&lid Code: JUL-9FT2B44

Description 44 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 537 x D 697 x H 374 mm 21 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 200 V/ 50-60 Hz 8A 1.5 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• • • • •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer. 3 Timers. Core temperature detection (audible and visual). Easy HACCP data logging, intuitive automatic calibration & PC controlled. Large bath, 44 L filling volume.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 13


fusion

chef

GERMAN www.culinary.co.za

DIAMOND XL HEATING CIRCULATOR, 58 Lt bath&lid Code: JUL-9FT2B58

Description 58 lt bath and lid, bridge mounted. High quality Sous Vide equipment specially developed for low temperature cooking. Used by Bruno Goussault since 1972.

Specifications Working temperature Operating temperature Temperature stability Temperature adjustment Temperature display Display resolution Temperature control Computer interface Internal temperature sensor Flow rate 0 bar Pressure 0 litre Dimensions Weight Standards Temperature cut-off Low fluid protection Error message Permissible ambient temp Mains connection Current consumption Heating capacity

20° to 95°C 0°C to 95°C +/- 0.01K Digital VFD display 0.1 °C PID RS232 Pt100 14 L/min 0.3 bar W 537 x D 697 x H 424 mm 22 kg CE & RoHs compliant fixed at 105 °C Float switch Optical and audible 5 °C to 40 °C 230 V/ 50-60 Hz 9A 2.0 kW

Key Benefits

Key Features

• •

The only Sous Vide equipment made specifically for the kitchen

• • • • •

Diamond model combines all of the unique features. Pre-programmed temperature memory keys for fish, meat & vegetables. Simultaneous display of set point, current temperature & core temperature/timer. 3 Timers. Core temperature detection (audible and visual). Easy HACCP data logging, intuitive automatic calibration & PC controlled. Extra large bath, 58 L filling volume.

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 14


fusion

chef

GERMAN www.culinary.co.za

Core Temperature SENSOR

ADHESIVE Sealing Tape

SEPARATION GRID Bath S

Ref Code.

Ref Code.

Ref Code.

JUL-9FX1150

JUL-9FX1141

JUL-9FX1121

Measure the core temperature of food Core temperature probe is used for control samples to reference only. If a vacuum seal is broken during cooking phase, the food product is not recommended for consumption Diamond model only

Seals punctured vacuum bags Adhesive tape is used for control samples to reference only. If a vacuum seal is broken during cooking phase, the food product is not recommended for consumption

Bath partitioning

SEPARATION GRID Bath M

SEPARATION GRID Bath L

SEPARATION GRID Bath XL

Ref Code.

Ref Code.

Ref Code.

JUL-9FX1122

JUL-9FX1123

JUL-9FX1124

Bath partitioning

Bath partitioning

Bath partitioning

RETAINING GRID (2) Bath S/M

RETAINING GRID (2) Bath L/XL

Easy fusionchef SOFTWARE

Ref Code.

Ref Code.

Ref Code.

JUL-9FX1125

JUL-9FX1126

JUL-9FX1160

Keeps vacuum bags submerged

Keeps vacuum bags submerged

Computer software for Diamond model

Prices valid for 30 days from date of publication

horeca: LANSERIA & stellenbosch 010 003 3199 info@culinary.co.za

EQUIPMENT COMPANY

lANSERIA - HYDE PARK - stellenbosch Suggested pricing & specifications are subject to change without prior notification. Products subject to availability. E & OE.

27 February 2013

p 15


Contact 010 003 3199 info@culinary.co.za culinary.co.za

Ho.re.ca & retail lanseria Lanseria Centre, Pelindaba Road (R512), Lanseria, Johannesburg

retail HYDE PARK Corner Jan Smuts Avenue & William Nicol Drive, Entrances on 6th Road, Hyde Park, Sandton, Lower level, Shop 10a

STELLENBOSCH Valerida Centre, Piet Retief Street, Opp. Paul Roos School, Stellenbosch

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27 February 2013


Fusion chef by julabo  

The only Sous Vide equipment made specifically for the kitchen

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