Robust insertion temperature probe equipped with a massive jack plug specially developed for the Gourmet thermalizer. Simply connect it to the Gourmet thermalizer.

Using the thermometer for cooking goods, it is possible to directly measure the core temperature of the product by puncturing the vacuum bag using the sealing pad. This temperature can be pre-set on the display. The Gourmet thermalizer gives a signal as soon as this temperature is attained.

Use these foam pads one-side coated with adhesive in combination with the insertion temperature probe in order to avoid air and water penetrating into the vacuum bag when measuring the core temperature.

Simply insert the immersion pump into the Gourmet thermalizer and the hose into the draining basin and then connect the pump to the power source. (The model Nona is serially delivered including the immersion pump).

The water surface of the Gourmet thermalizer can be completely covered with anti-vapour balls (swimming balls) made of Polypropylene in order to considerably reduce the heat and evaporation losses.

You would like to cook vacuumized goods at the same temperature and at the same time, but with different starting times or with different cooking times?

Using the separation grid for the thermalizer it is possible to subdivide your bath and thus easily keep the bags having different cooking times apart. Perfect for the use in the à-la-carte business. Model A is available for Ariane, Sophie and Kerstin and model B is available for Nona.

Thanks to the dead weight of the covering grid you can keep your vacuum bags under water during the whole cooking process. In this way, a uniform cooking process in the food is guaranteed over the entire cooking time. Just position the covering grind on top of the tank.