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For every cooking valuable operation, the perfect alley in the extended gamma of technologies and professional Sirman’s products 

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Innovative equipments for your creativity, think to speed the raw food and optiise the workflow

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Freshness and quality are always safe with Sirman

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Trust the safety of an impeccable frosting procedure to preserve and respect the quality of your preparation in the time

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Not only sanitize but remove odors ... Ozone discover our range

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Sirman Corporate

Sirman - Padova (Italy) - is a leader in the field of Professional equipment for the beverage. Check out the online product catalog, activities and news

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Softcooker

Swp softcooker wireless probes

• At last a practical and efficient system for monitoring the temperature in the heart of vacuumcooked food • Practical and robust wireless probes with NFC technology which allows you to read the temperature in the middle using a practical APP or directly via Softcooker WiFood NFC • Can be reused thousands of times and loaded with data regarding the product, supplier, cooking, packaging date etc. • Free, easy and intuitive management APP

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Discover how this innovative technique has revolutionized professional kitchens through the use of high technology and its exceptional results


## From scientific research, to the kitchens of Michelin-starred chefs

Various world-renowned chefs began experimenting with the process of slow cooking in a vacuum as early as the 1970s, but it wasn’t until the year 2000 that sous vide appeared in its present form, although it still remained an experimental technique. Up until then, there were no appliances designed specifically for the food service industry, and the machines that were used came from the medical research sector. 

Vacuum cooking requires extremely high standards and precision in terms of temperature management. And the thermostatic tanks used in the medical laboratories met these requirements. They were high-tech devices, built to maintain a constant temperature through the circulation of the water, and to reduce temperature fluctuations to just a few fractions of a degree.  

![Articolo 1 - google immagini.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Articolo_1_google_immagini_3d98d59999.jpg)

During the early days of the sous vide era, it was precisely these devices that chefs purchased and adapted for use in the kitchen. However, these machines were extremely expensive, not very versatile, built for laboratories, and couldn’t always be adapted to the needs of the food service industry. This gave rise to the need to produce a low-temperature cooking machine designed specifically for use in kitchens.

## The SIRMAN Softcooker: technology, quality, and practicality

SIRMAN is one of the first companies in the world to market a sous vide machine designed for the food service industry. The idea arose from a meeting with chef Paolo Rossetti, who was already using medical vacuum cooking equipment back in 2005. The chef’s creative flair and expertise convinced the company to make the investment.

In 2008, SIRMAN created the first prototype of the <a href='en-GB/cooking-appliances/softcooker' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Softcooker</a>, a highly specialised piece of equipment, which, once launched on the market, was an immediate success thanks to its high quality components, durability, and more affordable price point compared to the equipment offered in the medical sector. 

![Softcooker X NFC ambientata mani dx.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Softcooker_X_NFC_ambientata_mani_dx_95286a1b10.jpg)

Since then, the company has continued to invest <a href='/en-GB/news-and-events/news/innovation-in-the-field-of-sous-vide-cooking-softcookers-and-vacuum-sealers' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> in the development of new and increasingly sophisticated vacuum cooking machines</a>, in order to meet all the needs of this expanding market. The product catalogue currently contains two types of sous vide machines:

- <a href='/en-GB/cooking-appliances/softcooker?subcategory=5200000' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">the thermocirculators</a>, which offer more precise temperature management and are suitable for particularly demanding consumers.
- <a href='https://www.sirman.com/it-IT/cottura/softcooker?sottocategoria=5100000' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">the sous vide tanks</a>, which consist of more convenient static models, and are also available as built-in appliances.

One of the most noteworthy features to have been added to SIRMAN’s products over the years are the advanced software controls, which allow the cooking times and temperatures to be managed with maximum safety and efficiency, even remotely via the app.
<a href='/en-GB/IoT-home' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Inizia ad usare anche tu SRCS nella tua cucina</a> 

##Vacuum cooking in contemporary cuisine: who uses the Softcooker?

Sous vide cooking offers numerous <a href='/en-GB/news-and-events/news/5-advantages-of-sous-vide-cooking' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank"> advantages</a>. These include the quality of the food prepared and the possibility of obtaining precise and reliable cooking levels. Sous vide cooking is also advantageous from an economic standpoint, as well as in terms of the planning and management of the coking times and resources utilised. 

![articolo 2 - pexel.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/articolo_2_pexel_0e2eb1b46c.jpg)

These characteristics have allowed it to gain popularity even beyond the kitchens of Michelin-starred chefs, and to spread to other areas of the food service industry. From top restaurants, to small local establishments, pastry shops, and canteens, the sous vide cooking method is rapidly taking hold in every professional kitchen environment.


Vacuum cooking in contemporary cuisine: what is a Softcooker, and where did it come from?

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Sous vide: choose the best machines for perfect cooking.

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## Sous vide cooking machines

There are two types of sous vide machines: immersion thermocirculators, and statically heated tanks. The former are advanced models, suitable for those with more complex needs. Statically heated tanks, on the other hand, are mid-range models, which are generally less expensive and are suitable for smaller operations.  

### Immersion thermocirculators

Immersion thermocirculators are sticks used to heat water in specially designed external tanks. They allow for extremely precise and uniform temperatures to be achieved thanks to high-end electronics and a motor that keeps the water in constant circulation.

![foto1 (1).jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto1_1_11046d909b.jpg)

The SIRMAN catalogue contains various models of thermocirculators among the Softcookers. The most advanced ones, like the <a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Softcooker Wi-food </a>, have apps that allow the user to manage and monitor the cooking process remotely using mobile devices. In addition, any power failures are automatically managed by a smart software application.  

### Sous vide cooking with a statically heated tank

Sous vide machines with static tanks are appliances that do not have thermocirculators, but still manage to ensure reliable levels of cooking, although with slightly less precision than the high-end products.  

In this case, the heating mechanism and the tank are combined within a single appliance, which can also be used as a built-in device.

SIRMAN has included several statically heated variants within its catalogue, both for the <a href='/en-GB/cooking-appliances/softcooker' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">XP models  as well as for the more innovative Wi-Food models</a>.

###  How to choose a Softcooker

The most demanding chefs will certainly opt for a thermocirculator over a statically heated tank. For both models, however, it is important to consider the accuracy of the set temperature, which should have as little deviation as possible, ideally just a few tenths of a degree. 

In the case of thermocirculators, the power of the motor must also be taken into consideration, as the amount of water that the appliance is able to move and heat depends on this element. Models of at least 1200 Watts are almost always required for professional kitchens.

## Vacuum sealers and bags suitable for cooking

If a vacuum sealer is to be used for sous vide cooking, then the natural choice is a chamber model, which is capable of generating a near complete vacuum. The vacuum sealer must be used in combination with plain bags that are suitable for withstanding the heat of the cooking process for long periods of time.

![foto2 (1).jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/foto2_1_0b89424756.jpg)

It is also possible to vacuum seal and sous vide cook liquid foods, but these generally pose a greater risk of spillage during the packaging process. For those who need to package liquids on a regular basis, it is recommended to use a model with a vertical chamber, such as the <a href='/en-GB/packaging/vacuum-packaging-machines/vertigo-30/S3330201804BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">W8 30 Vertigo</a>.

The other purchasing criteria will vary based on the user’s needs, which are explored in greater detail <a href='/en-GB/press-room/news/how-to-use-the-professional-vacuum-sealer-accessories-cleaning-and-maintenance' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">in this article</a>. 

## A vacuum sealer and Softcooker in one: the Easysoft

For those in search of a simple, space-saving solution, SIRMAN also offers a vacuum sealer and softcooker combined within a single unit: the <a href='/en-GB/packaging/vacuum-packaging-machines/easysoft-touch/S3225201004BX2' class="css-2qbjsx" style="color: rgb(20, 145, 155);" target="_blank">Easysoft</a>. This model is specially designed for small enterprises that want to enjoy all the advantages of vacuum storage and sous vide cooking. 


 Innovation in the field of sous vide cooking: Softcookers and vacuum sealers

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Who hasn’t heard of sous-vide cooking? After its debut in the kitchens of starred chefs, sous-vide quickly conquered the entire restaurant industry, making it indispensable, from luxury restaurants to catering services. 

But what are the advantages of a technique that up to a couple of decades ago was available only to an exclusive niche?

##1. Quality of dishes: enhanced flavours and consistent texture

Sous-vide cooking prevents food liquids from evaporating, thus preserving its natural fragrance. Moreover, preparing marinated and seasoned food combining sous-vide with slow cooking enhances aromas, whereas low temperatures preserve the food’s nutrients.

But there’s more. Sous-vide cooking ensures excellent texture, which traditional methods don’t often achieve. This aspect particularly applies to meat, where extended cooking times allow for a soft and juicy texture, even in less valuable and tender cuts.

![pepe_gallina-disossata.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/pepe_gallina_disossata_cb9c0652a0.jpg)

##2. Ease of use: consistent temperatures and reliable results

Temperatures and cooking times are different from traditional ones and need specific recipes(<a href='https://srcs.sirman.com/' style='color:#14919B' target="_blank">SRCS</a>) and some habit changes. Since sous-vide enhances flavours, it’s important not to overdo it with seasoning and marinating.

However, life gets easier if you have a sous-vide recipe book. In professional machines, the temperature is set with extreme precision; it spreads evenly and is monitored consistently for reliable results every time. Moreover, sous-vide cooking minimises waste resulting from errors or minor occurrences and maintains the quality of the dishes.

##3. Optimised work schedule

It’s true, sous-vide cooking can take longer than traditional methods. However, its ease of use and preservation options allow you to manage work more efficiently and be more productive.

Sous-vide requires minimum supervision, allowing you to do other activities. You can even monitor the appliance remotely if the machine is managed via an app like  <a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' style='color:#14919B' target="_blank">Softcooker Wi-Food SIRMAN</a>.

![iot-landing-01.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/iot_landing_01_a91ab14afc.jpg)

At the same time, you can also programme the preparation of your dishes. Moreover, once the sous-vide procedure is complete, you can blast chill cooked food and store it for a few days without altering its organoleptic properties. Then, briefly brown the dish on a grill or in a frying pan before serving or heat it in the oven for a perfect result.

##4. No waste with sous-vide

The cost of sous-vide machines is irrelevant. They can even make you save money, especially in kitchens that work with large amounts of food.

Dishes prepared using conventional techniques suffer a weight loss that can reach and sometimes exceed 20% of the product. By using the sous-vide method, this drop in weight is almost null. Of course, this will result in huge savings over large volumes and long periods of time.

##5. La sicurezza

A <a href='/en-GB/packaging/vacuum-packaging-machines/w8-top/S3330221008BX2/' style='color:#14919B' target="_blank">professional sous-vide machine</a> allows for almost total vacuum, preventing bacteria proliferation and ensuring safe food and long shelf life. A further assurance for safe food preparation is the potential for total temperature control and the certainty of homogenous cooking.

Sous-vide appliances can cook fresh food without any risk and, indeed, ensures very high safety and quality of dishes.

In other words, the sous-vide technique is so successful because of its versatility and ease of use. Moreover, it ensures quality and cost-effectiveness, making it an indispensable tool in any professional kitchen.

<a href='/en-GB/cooking-appliances/softcooker/softcooker-wi-food/69400002' style='color:#14919B' target="_blank">Softcooker Wi-Food SIRMAN</a>

![Softcooker Wi-Food X NFC.jpg](https://sirman-corporate-dev-s3-images.s3.eu-west-1.amazonaws.com/Softcooker_Wi_Food_X_NFC_f6a7f1cad4.jpg)

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Vacuum cooking in contemporary cuisine: what is a Softcooker, and where did it come from?

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