Sous vide and cooling bath Metos 126

Standard features

- Constructed of stainless steel
- The cage contains 14 pull-out baskets - size L: 730 W: 330 H: 80 mm
-Capacity to cook and cool down 126 kg product from +95°C to +3°C
-The cage with pull-out baskets, is lifted from a trolley into the bath by a crane mounted above the bath
-Color touch screen with charts: all manual and automatized recipes are made on the touch screen - handling quantity of kilo product and the cooling time
-Temperature / data logger with USB storage device for self-monitoring
-Possibility for setting two steps of cooking time and -temperature to reduce weight loss of the product and to handle mixed product batches
-Automatic water level control according product quantity saves water and energy
-The unit can be operated fully automatically with cooking and cooling as well as cooking bath or cooling bath
-An alarm sounds when the cooling down temperature is reached by using the plug-in temperature sensor
-An alarm sounds when the entered time has passed
-After cooling cycle the unit will automatically go to "hold" temperature mode
-1000 Programs can be stored
-The unit remembers and restarts automatically on power failure
-The unit uses Jet action nozzles to achieve the best possible cooling circulation
-The unit includes a strainer at the bottom of the bath to prevent particles from reaching the heat exchanger
-The heat exchanger prevents the cooling water/product water to mix with ice water/process water
-The cool down period depends on product type and the layer thickness
-Features a built-in CIP-system for semi-automatic cleaning of concealed pipes and exchangers

The sous-vide cooking method cooks food under vacuum which contributes to the preservation of the product. The sous-vide equipment is produced in brushed stainless steel for easy cleaning. The user-friendly touch-screen display serves all the functions of the machine.

The food is prepared and vacuum-packed. Then the product is cooked in the sous-vide bath until the desired temperature is reached. Meat that requires a crust must be fried after the sous-vide cooking. Thanks to the possibility to setting two steps of cooking time and -temperature, there will be less weight loss and possibility to control doneness of different products in the same vacuum bag.

Even though the sous-vide cooking method was developed in a laboratory there is nothing artificial about food cooked in a sous-vide. Vacuum prepared products have longer shelf life and the cooking bags retain aroma and overall quality of the food offering a full taste experience. In addition, Sous-vide cooking ensures maximum tenderness in all meat cuts. Vegetables, root vegetables, fruit and sea food products will preserve their characteristic taste and mouthfeel.

In commercial kitchens the sous-vide is essential in achieving unique operational profits. Thanks to the sous-vide cooking method allowing for bulk production, it is a staff reducing production method. The products' prolonged shelf life provides an opportunity to separate between preparation and serving, offering great flexibility in production planning. Thanks to the airtight packaging no contamination will occur when handling the products. Buying additional sets of baskets and trolleys, will make the workflow easier and faster.

Sous-vide system features external chiller unit, pull-out baskets in a cage, trolley, and a crane for minimizing heavy lifting. The crane can be configured to be mounted to floor or ceiling structure, depending on your kitchen construction. Floor drain is needed.

Delivery does not include piping, cold and warm water connections, electrical installations, signal cable and glycol.

GENERAL ADVICE ABOUT Sous vide-cooling baths and cooling baths The machine must be moved safely with an appropriate means. During shipping outdoor the machinery must be covered. The machine must be lifted from the base with a pallet truck. The handling of the machine must be done extremely carefully to avoid damaging the vital parts of the machine. After set-up, power may not be connected to the machine until it is acclimated.

Placement: there must be a minimum of 1550 mm from the front edge to the wall behind the bath.

Electrical supply: Electricity must be connected by a qualified electrical technician.

Cold water connection: We recommend the cold-water supply to be 0-15 °C. The connection is made with normal system pressure of min. 3bar. If there is a risk of foreign particles in the water supply, it is recommended to install a filter and an approved check valve before the inlet of the machine.

Drainage connection: The connection is made at the bottom of the machine with a D51 pipe to D100 floor drain.

Glycol / cooling water connection: The stainless steel or copper pipes dimension must be counted depending on the number of 90° bends and total piping distance. The different size of machines has different size of pipe connections and pipes.

Operation: Before operation of the machine, clean the valves and the tank/bath from contamination.

General Use: The bath is filled with water and filling is stopped automatically at the level sensor, depending on the volume of the product. As a general guideline, the products in the bath should be covered by 2cm of water. The Sous-vide-cooling bath will use hot water for Sous-vide cooking.

Safety of machinery: The machinery is manufactured according to Machinery Directive regulations and is therefore considered to be safe for instructed personnel i.e. Personnel have read and understood the operating instructions and as well have gone through the functions of the machine with the responsible person. However, we must as a supplier point out, that if somebody attempts to circumvent the security and the like, and remove any shielding, the machine must be considered as dangerous and that these actions are at the buyer's own responsibility. Malpractice (or incorrect operation) can cause disadvantages and therefore, the following guidelines must as minimum be followed:
- The machinery should only be operated by trained personnel who have read the manual.
- The machinery must be installed and connected according to the guidelines.
- The machinery must be cleaned regularly.
- The Electricity must be disconnected from main power source before maintenance and cleaning begins.
- The bath must only be used for hot-fill bags and other vacuum-packed foods.
- The operator must stay at an appropriate distance, so the whole process can be assessed.

Service and Maintenance It is necessary to ensure that the daily cleaning, maintenance, and service are carried out under the best possible conditions. Also, the following minimum service requirements must be followed: Valves inspected and cleaned at least once in six months or as needed. Refrigeration must be checked at least once a year by a qualified professional. Crane installation must be checked at least once a year by a qualified professional.

Advice and safety: Before starting, always check whether the bath is already filled with water and has sufficient space for the intended quantity of products. Otherwise, there will be a risk of flooding. To avoid this, drain out a corresponding quantity of water from the bath before usage. For added precaution, consider lowering the cage into the bath before activating the 1/1 water filling function to avoid potential flooding. If the cage is full the risk of flooding can be completely eliminated by activating the ½ full-button. With Sous-vide baths, the cage must always be lowered into the bath before the water is heated. The lid serves as a shield against exposure to the hot water. (Heating not available for cooling baths.)

Cleaning: Clean the bath by hand, with warm water and neutral soap. The cage can be removed and cleaned. The user screen is cleaned with a wet cloth. The frequency of cleaning shall be decided by the management to ensure safe production according to the quality needed. Please notice that surfaces may be vulnerable to damage when exposed to high concentrations of chlorine or chlorine-based agents. Consult your cleaning supplier for further guidance. The heat in the Sous vid bath exchanger may experience calcification under certain operational conditions, such as hard water and high temperatures. The Sous-vide-cooling bath have built in semi-automatic CIP-cleaning program.