100% Chef Noon katalog

VACUUM COOKING

CTLGO 2 0 1 1

We have developed the next generation of Bain Marie baths with precise temperature controls exclusively designed for chefs due to all the needs and experiences compiled after the first introduction of the laboratory thermal baths now used in hundreds of kitchens all over the world.

100%Chef presents the noon速 series. Designed and developed by chefs with the main goal of bringing all the necessary innovations to cover and adapt to any kitchen. noon速 is suitable to cook with precision any vacuum packed food, pasteurize food previously cooked or regenerate any type of product with total confidence and comfort, as well as to perform programmed cooking with a high level of precision.

noon ® 1 . L OW- T E M P E R AT U R E C O O K I N G 2 . B E N E F I T S AN D AP P L I CAT I O N S 3 . P R O D U C T I O N S Y S T E M S AN D T E M P E R AT U R E TAB L E S a. Immediate cooking b. Indirect cooking c. Temperature tables 4.NOON 50® 5.NOON PRO® 6. N O O N C O M PAC T O ® : a. Noon Compacto ® , 27 litre b. Noon Compacto ® , 54 litre

© Catalog: Cocina sin límites S.L. All rights reserved.

PHOTOGRAPHIES by Víctor Bello viktorbello@gmail.com GRAPHIC DESIGN by Urdin Studio yurdinguio@gmail.com It is strictly forbidden without copyright holders’ written authorization, under penalties provided by law, total o partial reproduction of this work by any means, including photocopying and computer processing.

7. AC C E S O R I E S N O O N ® a. noon ® Watertight covers b. noon ® GN Baths c. Self-adhesive Turbigom joint d. Travel case e. Label adhesive tape f. Termologger noon ® 8. N O O N ® S PA R E a. Resistor protector b. Connection pipe c. Vacuum thermometer-probe

Vacuum-packed foods began to appear on the market in different ranges and stages of preparation only very gradually. These vacuumpacked products finally managed to win over most of the restaurant industry, possibly on account of their quality and due to their high market price, persuading many chefs to take the bull by the horns and begin putting out their own products.

1. LOW-TEMPERATURE COOKING

Since the invention of sous-vide or vacuum cooking by George Pralus, we have had the opportunity to witness and experience one of the greatest culinary revolutions in history since freezing. In this era of constant innovation, various techniques, products, tools, machines and cutting-edge materials have enhanced the way cooking has traditionally been understood and practiced, though perhaps none have been as exploited and developed as vacuum cooking.

The vacuum-packing technique was the first to overcome the hurdles and establish itself as a system within production. This first step was extremely conducive to fostering a greater understanding and introduction of the technique into kitchens. Then came the pasteurization of portions and, finally, its adoption as a cooking method, which is almost always mise en place. That was how the first vacuum-packing machines and the first steam ovens got to our kitchens. Initial reluctance gave way and the first portions began to be prepared in the most up-to-date kitchens, so as to make the most of down time and offer specialized dishes with little turn-around on the menu.

Vacuum cooking set out on its journey without much fanfare. It has attracted various levels of interest both by chefs and the food industry itself, taking leaps both forwards and backwards. Today, nobody is surprised to see fresh foods or even dishes prepared by the most eminent chefs inside a plastic pouch. However, it was not that long ago that some professionals were unabashedly skeptical of this cooking method. We still recall the first manuals that made their appearance in Spain in the 1980s and 90s, as well as specialist courses, videos and publications concerning the vacuum-packed technique and vacuum cooking. Almost all of them were inaccurate, ridden with errors and fears due to a partial unfamiliarity with some of the results and the lack of research. The absence of clear legislation only served to strengthen the myth of this unknown technique and fears about practicing it.

The day-to-day experience, the appearance of the first cook books, the professionalism brought by a number of chefs who may have been trained in the finest restaurants in France and the technical data that the food industry gradually provided made vacuum cooking change the way some cooking methods are understood once and for all, not to mention avant-garde cooking.

A second phase was embarked upon with the use of the first laboratory thermal baths as cooking appliances. At the outset, chef Joan Roca and his team of collaborators began researching and developing their possibilities as well as discovering new forms of vacuum preparation and cooking. Low-temperature cooking is a new alternative when cooking meat and fish as well as other prepared foods.

A number of French books drew us closer to the best practices of assembly cooking with a little more precision. Vacuum machinery manufacturers themselves did their utmost to explain the benefits of this food conservation method, though at times without much success.

noon / low-temperature cooking

The collaboration and intervention of other professional disciplines in the realm of cooking has brought the essential additional expertise to facilitate the advance and understanding of everything related to

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the physical and chemical processes to which the food is subjected with the temperature changes during cooking. However, the greatest accomplishment was managing to spur on chefs’ concern and interest in this new way of understanding cooking methods.

A thirst for culinary knowledge bolstered by the rapid growth and spread of information about this technique enables many professionals to start using this technique rapidly, thereby enhancing its development.

With all the accumulated experience, professionals gradually set forth new motions, both in the system and the possibilities for food preparation. They put forward and drew up new temperature tables, making the previous cooking temperatures relative. Perhaps the main innovation that arose was that food could be cooked in two stages in order to achieve different textures in the dish. However, it came off to a poor start because the first trials seemed very similar texture-wise.

In order to understand the advantage of working with these cooking appliances compared to conventional steam oven systems, attention could be drawn to its precision and tightly controlled temperature cooking, allowing limits to be reached that had never been achieved before. This same precision also allows for cooking at specific temperatures in order to soften the food’s fibers, change its physical and chemical state, exchange flavors between foods, etc., thus taming and making the most of the finest properties of each food.

The precision of the maximum temperature to which a food is subjected will be determined both by the exact final point of doneness and the maximum degree of temperature which, starting from a determined value, can cause undesired changes in taste or texture.

Another paramount factor to bear in mind is the cooking time or the application that will be given to the food concerned.

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noon / low-temperature cooking

Long cooking times, which even exceed 24 hours at times, have not been a stumbling block to achieving the widespread adoption and popularization of this technique.

that have gradually spawned the development of a new generation of constant-temperature thermal baths of the highest precision exclusively designed for cooking.

The entry of new batches of school-trained chefs into the profession has led to some standardization in many restaurants’ form of cooking.

Therefore, we can regularly spot the description “low-temperature cooking” on menus with the same prominence as roasting, poaching, grilling, etc.

New appliances with similar features and comparable work capacity are coming to the surface in many countries. All of them compete against each other to occupy a place of honor in the finest kitchens around the world. New compact laboratory models with different capacities are breaking through the wide-ranging appliances available. However, they still have not brought forth the improvements and changes that can foster the development of vacuum cooking once and for all. There are even some thermostats on the market hidden beneath a suspiciously low price with very little power and features. We advise those just starting out to do some research before acquiring a new appliance.

Modern cooking’s various applications and service systems means that each chef works differently. These include individual food portioning, the use of vacuum cooking at banquets, the use of mise en place as a unique and indispensable work method and vacuum cooking as a means of preserving cooked foods for a longer length of time, thereby capitalizing on down time in the kitchen. All these contributions, whether immediate or preparatory, have made low-temperature cooking trickle down sufficiently for the machinery industry to provide technical resources and solutions to the profession’s growing needs.

Now chefs have at their disposal a tool wholly and exclusively designed with them in mind. The technique’s logical development has once again been bolstered by technological evolution, which will allow chefs to finish their daily work faster, more comfortably and more safely. With the new 27- and 54-liter Noon Compact, the revolution has arrived. The new generation of accurate thermostats for the kitchen has come on the scene.

It was not until the beginning of 2008 that 100%Chef, a new Spanish company, burst onto the market with a completely different model designed exclusively for chefs’ enjoyment and passion. The internationally-patented appliances, marketed under the name of noon ®, have two categories of features, depending on the needs of each establishment.

Needless to say, it was Joan Roca who blazed the trail by marketing these appliances. The Roner thermostat by J.P. Selecta was the pioneer and precursor of other appliances, which, as the first, were taken from corporate catalogues that marketed laboratory components. Small adjustments concealed their origin even though their main function was solved, given that both the recirculation and temperature precision and control facilitated their main purpose. (It is rare not to see a water bath or accurate thermostat in kitchens of a certain standing.)

Significant structural modifications and improvements in performance, power, operating time control and programming, internal and external food temperature measurement, specific programs for repeat cooking, perfectly even temperature distribution in the water regardless of the container used as well as a new series of accessories and services (shock-resistant travel case, shiny basins with personalized lids, self-emptying systems and connections to other basins, etc.): all these improvements and features are coupled with other innovations related to food safety, an exclusive maintenance service, an exclusive club for online users and the specialization and robustness of its components.

The widespread installment of thermal baths from laboratories in restaurants all over the world, the great evolution of the low-temperature cooking technique and the final qualitative progress of vacuum cooking in cuisine worldwide has given rise to technical requirements

noon / low-temperature cooking

These improvements aim to gain much more precise control to achieve ideal cooking temperatures, learn what is happening within the food thanks to its inner thermometer probe and investigate new possibilities and cooking systems. In a nutshell, they make for new ways to continue exploring and developing the vacuum cooking of the future.

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2. BENEFITS AND APPLICATIONS

dition, we standardize various satellite kitchens more easily (catering companies).

• You can cook previously vacuum-packed products (meat, shellfish, fish, poultry, vegetables, terrines, pâtés, jams, sauces, conserves, aromatic oils, etc.).

• The various safety mechanisms noon® appliances have (see technical specifications) allow continuous operation of the machine without the need for supervision of the process nor fear of accidents, which means that production is not brought to a standstill even during down time in the kitchen.

• Pasteurization (85 °C) of foods prepared using traditional methods.

• Thermal regeneration of finished vacuum-packed products.

a. Immediate cooking

b. Indirect cooking

cold preparation / handling

packed

• Cooking with this system prevents the loss of liquids, dehydration and drying-out of the products, which can reach 25% using traditional methods.

3. PRODUCTION SYSTEMS AND TEMPERATURE TABLES

• This technique respects the food’s natural structure as much as possible (gelatins, collagens, proteins, etc.).

In vacuum cooking, the product is generally prepared, vacuum-packed, portioned, sometimes uncooked, sometimes marinated, etc. When it is ready to produce and serve instantly, we will call it immediate or direct cooking. Once cooked, the food should be eaten immediately given that the short cooking time makes for close degrees of doneness at the core.

a. Immediate cooking: ready to serve

• Vacuum cooking enhances and sets the aromas and flavors of the foods.

• By respecting the chain of cooking, we extend the shelf life of foods considerably and it allows us to work with plenty of time in advance.

• By stewing, vacuum-packing, pasteurizing (10 min. at 85 °C) and cooling in ice, we obtain a product which is perfectly conserved for 21 days.

cleaning and cold preparation of the product

cleaning of product

cooked

precooked via traditional system and quick lowering of temperature

packed

precooked using traditional system and lowering of temperature

cocked lowering of temperature

finished using traditional system

labelled

service

conserved

b. Indirect cooking: cooking, lowering of temperature, conservation and regeneration

regenerated

Vacuum cooking is relatively practical for preparing and cooking during down time thanks to the considerable staying power of food cooked with long cooking times, thanks to pasteurization.

finished

cold use

service

• Regeneration, cooking according to a product table, time, temperature.

The product is generally prepared and cooked a number of days in advance and kept chilled at 3 ºC. Once service time arrives, it is regenerated in its own pouch never above its cooking temperature and is usually finished with some element of traditional cooking to restore its crunch and caramel color, also placing it in the roaster or braiser for a moment.

Alternatively, it is sometimes served cold like terrine or candied fruit.

• Given that cooking is performed in such a stable medium as water, we can guarantee much more precise results than in a convection oven in which the medium is air and the temperature oscillation is much greater.

• By drawing up a table for the product/time/temperature, we guarantee perfect and precise cooking throughout all the applications, which eradicates problems arising from the chef’s guesswork. In ad8

The way the food is prepared prior to cooking will have a direct influence on its required cooking time. If cut in smaller pieces, it will take less time. The opposite is also true.

c. The tables below are simply a sample of different parameters, coming from the fruit of experience and each of which should be tailored to your needs, products and particular preference regarding cooking temperatures. It is also a good guideline for all those who wish to learn or compare.

TABLES: pages 10 and 11

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IMMEDIATE COOKING

INTERNAL TEMPERATURE ºC

COOKING TEMPERATURE ºC

APPROX. TIME IN MINUTES

OBSERVATIONS

INDIRECT COOKING

INTERNAL TEMPERATURE ºC

COOKING TEMPERATURE ºC

APPROX. TIME IN MINUTES

OBSERVATIONS

Tuna 150 g

38

50

11

sautée on griddle 2 min

Vegetables

Cod 200 g

38-40

50

12

direct service

Artichokes 500 g

90

90

45

serve as product

Mackerel 100 g

43

43

8

direct service

Mushrooms 500 g

70

80

20

serve as product

Sea bass 200 g

45

50

15

sautée on griddle 2 min

Onions 500 g

70

70

60

serve as product

Hake 200 g

50

60

12

direct service

Asparagus 500 g

95

98

30

serve as product

Monkfish 180g

48

60

12

hot oven 1 min

Sliced carrots 500 g

90

95

25

serve as product

Stingray 150 g

50

55

10

direct service

Potato scoop 500 g

90

90

90

serve as product

Salmon 200 g

38

50

13

direct service

Turnips 500 g

85

85

45

serve as product

Walnut scallops

55

66

15

sautée on griddle 1 min

Scallion

85

85

60

serve as product

Full oysters

38

55

2

direct service

Turbot 200 g

50

60

14

direct service

Sole fillet 200 g

50

55

8

direct service

68

18 hours

8

regeneration

Lobster tail 250 g

70

Beef cheek 320 g

68

60

sautée on griddle 2 min

76

76

40

50

65

15

Fillet of pork 320 g

regeneration

Veal fillet 200 g

sautée on griddle 2 min

72

72

15 hours

60

65

20

Pork ribs 400 g

sautée on griddle 3 min

Foie gras 300 g

sautée on griddle 2 min

70

12 hours

20

sautée on griddle 3 min

Loin of lamb 200 g

65

Suckling pig 375 g

70

60

sautée on griddle 2 min

63

63

24 hours

62

65

20

Shoulder of lamb 350 g

sautée on griddle 3 min

Poulard breast 180 g

sautée on griddle 2 min

70

17 hours

17

sautée on griddle 3 min

Roast beef 350 g

65

Pork jowl 900 g

70

55

sautée on griddle 2 min

62

65

25

90

90

45

Veal kidneys 350 g

regeneration

Artichokes 500 g

serve as product

62

65

25

65

65

20

Pigeon breast 80 g

serve cold

Banana 100 g

direct service

62

2 hours

Peach half

65

15

Full pigeon 620 g

62

63

direct service

Liver and quince terrine

60

70

30

Pineapple slice

65

65

20

direct service

Hare terrine

63

63

30 hours

regeneration

Pear 100 g

95

95

35

direct service

Duck with pears

63

75

2 hours

serve cold

Whole apple

85

95

15

direct service

Duck magret 250 g

60

60

2 hours

sautée on griddle 3 min

Meat

regenerate and sautée serve cold

it continues

INDIRECT COOKING

INTERNAL TEMPERATURE ºC

COOKING TEMPERATURE ºC

APPROX. TIME IN MINUTES

OBSERVATIONS

Other products Strawberry infusion

65

65

45

serve cold

Eggs

62

62

45

serve cold

Banana 100 g

65

65

20

direct service

noon / low-temperature cooking

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DOWNLOAD OUR TECHNIQUES MANUAL AT www.100x100chef.com AND VISIT OUR VIDEOS ABOUT TECHNIQUES AT

TO COOK WITH PRECISION…

NOON 50 ®

We have developed the next generation of Bain Marie baths with precise temperature controls exclusively designed for chefs due to all the needs and experiences compiled after the first introduction of the laboratory thermal baths now used in hundreds of kitchens all over the world.

80/0029 Dimensions (high x wide x deep ): 25 x 20 x 26 cm.

Minimum depth from the holding point: 13 cm.

100%Chef presents the noon® series. Designed and developed by chefs with the main goal of bringing all the necessary innovations to cover and adapt to any kitchen.

Weight: 3,450 Kg. Power: 2250 WATTS. Maximum working temperature: 99 ºC.

noon® is suitable to cook with precision any vacuum packed food, pasteurize food previously cooked or regenerate any type of product with total confidence and comfort, as well as to perform programmed cooking with a high level of precision.

Temperature control: microprocessor and LCD screen.

Temperature precision: 0.1º C. Amps: 230 \ 50 Hz.

With noon50, sleep calm... Don’t forget about the cooking just to sleep a little longer!

Material: All the elements that are in contact with water are stainless steel.

Pump pressure: 115 Mbar.

The HCT system based on the HACCP concept will allow you to program the exact cooking time. Once the set time is over, the noon® processor will control the temperature by not allowing it to go below 50º C / 122º F until you arrive. This way the cooking is precise along with respecting the sanitation and food handling laws.

Water volume: 12 liters/minute.

Languages software: Spanish, French, English, German, Italian and Dutch.

Chasis: Stainless steel.

Security: safety float that disconnects the heating system with a low water level.

Water is the best ally!

Security thermal connector.

Its potent water turbine with a double exit system will allow the bath water to circulate in any direction in any container, assuring a totally stable temperature throughout its volume.

Warranty: 2 years.

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noon / low-temperature cooking

NOON PRO ® noon® is suitable to cook with precision any vacuum packed food, pasteurize food previously cooked or regenerate any type of product with total confidence and comfort, as well as to perform programmed cooking with a high level of precision.

80/0030

Dimensions (high x wide x deep): 25 x 20 x 26 cm.

In addition to all the functions of the noon® :

Minimum depth from the holding point: 13 cm.

• Its 50 cooking program modes allow one to personalize the control of time and temperature at each of the desired stages. More than 20 preset cooking programs male it ready to use from the beginning.

Weight: 3,450 Kg. Power: 2250 WATTS. Maximum working temperature: 99 ºC.

• With a submersible thermal sound system you will be able to know the internal food temperature at any period of time. This feature will allow the chef to know exactly what is happening in the interior so one can regulate with more precision, apply an exact pasteurization degree, etc. Use the new ITC (Internal Temperature Control) to program and control the internal food temperature.

Temperature control: microprocessor and LCD screen.

Temperature precision: 0.1º C.

EVERY NOON 50 FUNCTIONS AND

MUCH MORE

Amps: 230 \ 50 Hz. Material: All the elements that are in contact with water are stainless steel.

Pump pressure: 115 Mbar.

• Its Precision Cooking system will help on achieve perfect cooking of delicate products or products that require more precise temperature control.

Water volume: 12 liters/minute.

Languages software: Spanish, French, English, German, Italian and Dutch .

• The protecting grille will protect the bags from getting into any contact resistance avoiding any type of incident.

Chassis: stainless steel.

Security: float to disconnect the heater while they are a low level of water.

Disyuntor térmico de seguridad.

Warranty: 2 years.

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noon / low-temperature cooking

10 REASONS TO USE A 1

2

Quickly program the cooking time so you can do other things.

In its screen you will see the programmed time, along with the remaining. When the time is over Noon will notify you and if you are not there... do not worry... the HTC system will work for you.

Do not limit your production. Absolute precision, quickness with a high level of production. Its double pum and 2250 watts will assure a perfect cooking even 50 liters.

3

Turn your noon on and only by pushing a button you can select 6 languages on the screen (Spanish, French, English, German, Italian and Dutch), choose the temperature measurement scale (ยบC / ยบF).

4

Regulate the water circulation power easily. Up to 10 power levels. Direct with the adaptor and the silicon tube one of the exit jets in the desired direction.

5

If anybody touches by accident any button your noon assures you that nothing and nobody can change any parameters until you do it. Key total blocking during functioning.

noon / low-temperature cooking

6

Each time there is a move noon makes a complete electronic checking, advising you of any change.

7

Its two fans will prevent the accumulation of vapors in the component box taking care of its electronics.

8

Relax! If any particle in suspension would enter the water pump, its filter will prevent blockage and will assure a constant water circulation.

9

Easy maintenance: fix, clean, or disassemble yourself all the external components... Its double fuse system will prevent stopping at the worst moment. Always ready!

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A 2 YEAR WARRANTY and a technical service in more than 11 countries makes sure that you are taking care of anywhere you are located. (Spain, France, Germany, Portugal, Belgium, Holland, Italy, Brazil, Chile, Mexico, Morocco).

NEW PROBE just 1 mm.

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noon / low-temperature cooking

noon compacto ® is the result of innovation and accumulated experience in low-temperature vacuum cooking. noon compacto is recommended for expertly cooking vacuum-packed food, pasteurizing precooked food and regenerating any kind of product in total safety and comfort, in addition to running cooking programs with a high level of accuracy.

NEW COMPACT THERMAL BATHS FOR THE PROFESSIONAL COOKING

Thermal baths that are component-free, sturdy and stand up to difficult work conditions, are easy to clean and maintain, full of practical details and fully automated work functions that allow you to increase work capacity and performance in production.

“Now cooks have a tool fully designed just for them. The logical evolution of the technique is once again supported by technological developments which enable cooks to make progress and carry out their daily tasks faster, safer and more comfortably.”

The new generation of compact precision thermostats is here!

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noon / low-temperature cooking

LEARN ABOUT ITS ELECTRONIC FEATURES 1. Easy to navigate. Very intuitive.

2. Continuous or timed cooking system.

3. Controlled cooking at the center of the product. Thanks to its new water-resistant and extra fine probe (just 1 mm) for vacuum cooking, you’ll be able to know the internal temperature of food at any time because the device will stop when the center of the food reaches the selected temperature. Therefore, you’ll be able to know what it happening inside the bags, regenerate food more accurately, reach a precise degree of pasteurization, etc.

You’ll also be able to cook food immediately while cooking other food at a different temperature by using the alert system for when a certain temperature is reached.

4. More than 60 free programs for personalized programming, in addition to 21 resident programs with the most frequently-used recipes in low-temperature cooking.

5. The HCT system, based on the concept of HACCP, will let you program precise cooking times. Once the cooking time expires, the processor controls the temperature as it cools down, not allowing it to drop below 52º C until you arrive. Therefore, it ensures precise cooking in compliance with safety and food standards.

6. Its memory system records the parameters of the programmed time, temperature and work system every five minutes. This way, if the power source is momentarily interrupted, your noon will resume working again automatically with the same work parameters it was using before losing power.

noon / low-temperature cooking

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7. When turning on your noon, you will only need to press one button to select from among six display languages (English, Spanish, French, Italian, German or Dutch) and pick the scale for measuring temperature (ºC / ºF).

All these improvements and benefits come along with other innovations related to food safety, an exclusive support and maintenance service, a club for online users and the high level of specialization and robustness of its components. .

LEARN ABOUT ITS INTERIOR 1. Take better advantage of the space thanks to its deeper basins.

2. 27-liter Noon Compacto: 35% more useful work capacity compared with other brands.

3. 54-liter Noon Compacto: 25% more useful work capacity compared with similar models.

4. Isothermal basin lined with foam insulation, providing for better stability, faster speeds and less energy consumption.

5. Reinforced ventilation throughout the electronic section.

6. Water recirculation is guaranteed throughout its volume by means of a powerful pump. It reaches a high degree of accuracy regardless of its level of work. Moreover, its special filter prevents any blockage of the recirculation pump, is easy to take apart and easy to clean.

7. Safety and comfort: with just the press of a button, the basin will be automatically emptied by means of the pressure pump. No more carrying buckets of water: it empties and changes the water as many times as necessary.

8. Careful chassis design. All connections are covered, allowing you to protect your cables, connections, etc. You can push the device against the wall and gain space at the workstation.

9. INOX cover with handle, steam valve and special entry for the probe cable.

10. Compact, stainless steel chassis keeps its shape and is sealed, without joints or rivets. Rubber, anti-slip feet screwed on. To last forever!

11. A broad, one-year WARRANTY and technical service in more than 11 countries, ensuring that your noon can receive support wherever you may be (Spain, France, Germany, Portugal, Belgium, the Netherlands, Italy, Brazil, Chile, Mexico, Morocco, USA, Australia‌).

NOON COMPACTO ® 27 LITROS 8 0/ 0 047

Exterior Measurements (high x long x thick): 320 x 340 x 680 mm.

Interior Measurements (high x long x thick): 200 x 300 x 500 mm.

Capacity: 27 liters / 7.1 Gallon (EUA) / 5.95 Gallon (UK) Power: 20,5 Kg. Weight: 2000 W Feeding Voltage: 230V / 50 Hz (EU) – 120V / 60 Hz (USA) Range temperature: from room temperature to 90 ºC / 194 ºF Regulator: Microprocessor System

27

L.

noon / low-temperature cooking

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Regulation: 0.1 ºC Steps Precision: 0.1 ºC Pump Pressure: 115 mbar.

Pump Volume: 12 liters / minute Working Conditions: Max. Temperature 50 ºC-Max. Humidity 80%

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noon / low-temperature cooking

54

L.

NOON COMPACTO ® 54 LITROS 8 0/ 0 047

Exterior Measurements (high x long x thick): 320 x 680 x 680 mm.

Interior Measurements (high x long x thick): 200 x 600 x 500 mm.

Capacity: 54 liters / 14.3 Gallon (EUA) / 11.9 Gallon (UK) Weight: 32,5 Kg. Power: 3200 W Feeding Voltage: 230V / 50 Hz (EU) – 120V / 60 Hz (USA) Range temperature: from room temperature to 90 ºC / 194 ºF Regulator: Microprocessor System Regulation: Pasos de 0.1 ºC Precision: 0.1 ºC Presión bomba: 115 mbar.

Pump Volume: 12 liters / minute Working Conditions: Max. Temperature 50 ºC-Max. Humidity 80%

noon / low-temperature cooking

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noon / low-temperature cooking

N O O N ® G N BAT H S 1 / 1

ACCESORIES

80/0043 20 litre size GN 1/1 N O O N ® WAT E R T I G H T C OV E R S

80/0044 27 litre size GN 1/1

80/0040 For baths size GN 1/1

Thermical baths improve water temperature stabily, make its heating easier and allow comfortable transportation and emptying.

80/0042 For baths size GN 2/1

All pur noon thermical baths series are equipped with a sealed cover, a handle and a drain.

In slow cookings, it is necessary to cover the thermical bath to avoid excessive evaporation. Our watertight covers allow to increase te water heating speed, avoid evaporation and heat loss and stabilize your bath’s temperature.

noon®’s heating power allows to work with baths that are larger than the average. You’ll be able to choose from among 4 different sizes.

Their design allows to free the excessive heat due to the pressure, keeping the steam away from the thermostat. They also protect the thermostat’s electronics from the steam. In this way, your machine will always be cool, thus increasing its life and performance.

STRONGLY RECOMMENDED!

noon / low-temperature cooking

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noon / low-temperature cooking

N O O N 速 G N BAT H S 2 / 1 80/0045 45 litre size GN 2/1

All our thermical baths series are equipped with a sealed cover, a handle and a drains.

80/0046 54 litre size GN 2/1

54

L.

S E L F - AD H E S I V E T U R B I G O M J O I N T

T R AV E L CAS E

80/0033 Self-adhesive Turbigom joint for cooking.

10 mts. roll/ Thickness: 8mm.

80/0035 Protect your machine during transfers or relocations with this exclusive case. Its shock-resistant design guarantees that nothing will happen to your Noon, no matter what you do.

80/0034 Self-adhesive Turbigom joint for cooking.

5 mts. roll/ Thickness: 8mm.

Take your Noon wherever you go without worries!

Its compact neopren and rubber mousse allows a cooking probe to go through it without letting any air in. Its small and flexible alveolae instantly recover their shape when withdrawing the probe, thus keeping the vacuum.

Its 8 mm thickness makes it one of the safest and most used joints in the market.

noon / low-temperature cooking

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noon / low-temperature cooking

T E R M O LO G G E R N O O N ®

M A N Y M O R E A P P L I C AT I O N S

L A B E L AD H E S IV E TA P E

80/0054 Thermobutton logger, autoclave and noon multifunctionality for controlling pasteurization

In addition, you can use noon thermologgers to control the temperature of your refrigerators and freezers, work spaces and areas, catering and merchandise food transport, dishwasher performance, etc., while remaining constantly aware of the times at which the indicated safety temperatures you have customized for each measurement are surpassed.

8 0 / 0 0 51 Roll of 55 meters x 19 mm.

Internal diameter for use in roll: 76 mm.

Colors: white, yellow, green, red, orange, blue.

The smallest thermologger in the world, ideal for calculating pasteurization and sterilization of all kinds of vacuum-cooked dishes, preserves, sauces, etc.

Ideally affordable!

For labeling vacuum bags, trays and all kinds of containers (glass, plastic, stainless steel, etc.).

Pre-program each task on a data-recording button, starting from nearly 16 mm and 3 grams of weight and enter more than 8,000 programmed measurements, which are stored in its powerful memory within 0.1 ºC of accuracy.

Caracterist.

Range temperature

Once the data logger is placed inside the container (can, vacuum bag, jar, etc.) and in direct contact with the food, it will provide all the necessary parameters during the cooking or pasteurization time as well as when lowering the temperature.

-40 / +85 ºC

Precision

+/- 1 ºC

Resolution

0,5 ºC

Number of measures

2048

Measurement frequency

Water-resistant. Can be used in steam ovens, baths, freezers, refrigerators, hot plates or stoves.

You can write on the tape with any pencil, pen or permanent marker.

Does not leave behind residue when removed.

1 sec. a 255 min.

R PE P SU HEA C

Later, you will be able to download these measurements onto your computer, view detailed graphics about them and calculate their pasteurization values, finding out the exact figure that will later let you calculate the expiration date. You’ll be able to set safety criteria and specific control values for each measurement, adjustable for each criterion, which help you to control all the critical points of the cooking and temperaturelowering process with incredible accuracy.

Termobotón 21 G

A series of utilities will make it much more comfortable for you when working in and navigating its screens. It prints, saves and sends totally customized reports via email (your company name and logo, the name of the dish, date, etc.). Its powerful software is totally available in five languages: English, French, Spanish, Italian and German.

DESCÁRGATE EL MANUAL EN www.100x100chef.com Y VISITA NUESTROS VÍDEOS EN NUESTRO CAN noon / low-temperature cooking

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SPARES R E S I S TO R P R OT EC TO R

C O N N EC T I O N PI P E

8 0/ 0 031

80/0038 1 mm silicon rubber and automatic connection.

This protector has been designed to avoid the contact of the food with the resistor. Also, its height prevents the bags from blocking the buoy and thus interrupting the security level control system.

The connection pipe will allow you to redirect one of the reflow pump outlets wherever you want. Even if you’re working with vertical pots, you’ll be able to move the water downwards, thus avoiding the temperature differentials.

Empty your bath or move the liquid from your bath to an annex by simply pressing a button.

Little details really matter!

noon / low-temperature cooking

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noon / low-temperature cooking

VAC U U M T H E R M O M E T E R - P R O B E 80/0032 A probe specially designed to measure the inner temperature of the food and keep constant track, through your Noon’s display, of their cooking process.

AVAILABLE ONLY FOR THE NOON PRO ®

Also, thanks to the “center cooking” program, you’ll be able to program them max temperature you want your products to reach during their cooking.

noon / low-temperature cooking

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AND GO TO SLEEP…

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tel./fax +34 934 296 340