Back to the list

Water impeller for Sous-vide cooking tub

Currently, sous-vide cooking is made with a thermocirculator or in a thermostatic bath. The thermocirculator is applied to a cooking tank and in addition to heating the water it also keeps it in motion so that the cooking temperature is constant throughout the tank.

The heated tank is more practical and offers more space for food, but by not moving the water it gives not precise cooking results due to different temperatures of the water around the tub.

Italynnova developed and patented a mixing device based on a magnetically driven impeller that allows a correct temperature uniformity of the cooking bath and also warns about the minimum water level, monitoring the energy consumption of the motor applied externally to the tank.

This innovation can be used also to retrofit old sous vide cooking tubs.