Saro Sous-Vide Garer model RIVOLI

Product details

The Sous-vide-Garer SALERNO and RIVOLI are suitable for the gentle cooking of vacuumed food in the controlled water bath. They are intended for use in gastronomy, large kitchen and catering.

The units are made of stainless steel and have a circulating pump that continuously moves the water during the cooking process. This supports an even temperature distribution in the container.

Time and temperature can be set via the digital display. A drain tap facilitates the emptying of the water container after use.

The scope of delivery includes a separation grid and a universally pluggable frame. The models are available for different GN sizes and water quantities.

Product advantages

• Incl. circulating pump
• With drain valve
• Digital display
• Adjustable time/temperature levels
• Incl. separation grid
• With universal pluggable frame

Technical data

• Material: stainless steel
• Incl. circulating pump
• With drain valve
• Digital display
• Adjustable time/temperature levels
• Incl. separation grid
• With universal pluggable frame
• For 2/3 GN, water filling: min. 7 to max. 14 Ltr.
• Weight (net/gross): 5/7 kg
• Dimensions: W 360 x D 402 x H 300 mm
• Temperature range: +45/+95 °C
• Connection: 230 V - 50 Hz - 0.5 kW
• NO on-site service

Service

No on-site service according to manufacturer

Documents & Downloads

• Technical data sheet (PDF)

Safety & manufacturer's instructions

Manufacturer: Manufacturer: Saro Gastro-Products GmbH - Sandbahn 6 - 46446 Emmerich am Rhein - GERMANY / GERMANY - info@saro.de - www.saro.de

EU responsible person: Not required. Manufacturer is located in the EU.

• Place the device exclusively on a stable, horizontal and heat-resistant surface.
• Ensure that the mains voltage matches the information on the type plate.
• Children and unauthorised persons must not use the device or be close to it unattended.
• During operation, the surfaces of the device and the water bath can become very hot – there is a risk of combustion. Use suitable protective gloves.
• Device never clean with water jet or dip in liquids, as there is a risk of short circuit and electric shock.
• Before cleaning, maintenance or prolonged non-use, turn off the device, disconnect from the power grid and let it cool completely.
• The water bath must always be kept within the minimum and maximum level limits to avoid damage to the device.
• Use only vacuumed food in the device to ensure hygienic conditions.
• The intake and outlet of the circulating pump shall not be blocked to ensure a uniform heat distribution.
• Repairs may only be carried out by qualified personnel with original spare parts.
• In the event of visible damage or malfunctions, immediately adjust the operation and contact qualified personnel.
• Clean the device regularly with a damp cloth and mild detergent. Do not use abrasive detergents, metal sponges or aggressive chemicals to prevent damage to the surfaces.
• Dispose of packaging materials safely and keep them out of the reach of children as they may pose a risk of suffocation.
• Do not leave the device unattended when it is switched on.
• The device is designed exclusively for professional use in the catering industry and should be used in accordance with the operating instructions.
• Store the device in a well-ventilated, non-corrosive environment for prolonged non-use.
• Make sure that the power plug is accessible at any time to quickly disconnect the device from the power grid in an emergency.