Anova Pro Review Sous Vide Cooker
Anova Launches New Precision® Cooker Designed Specifically for …
Anova Precision® Cooker Pro Features Maximum Power and Durability for the Most Demanding Professional Kitchens
SAN FRANCISCO, May 1, 2019 /PRNewswire/ — Anova, a subsidiary of Electrolux (ELUX-B) and the leading provider of sous vide devices, today announced the commercial launch of the Anova Precision® Cooker Pro, a new professional-grade sous vide immersion circulator, designed specifically for professional chefs. The Anova Precision Cooker Pro features 1200 watts of power, a flow rate of 12 liters per minute, continuous cooking for up to 10,000 hours and precise temperature control within +/- 0.09°F (0.05 C) in bath sizes up to 100 liters with a lid. The Anova Precision Cooker Pro is available worldwide for purchase starting today for $399 (US) from anovaculinary.com.
“While there have been several new advances in the consumer sous vide space, there has been limited to no innovation in the professional sous vide space, leaving professional chefs with a handful of expensive, subpar options for a technique that is considered required for any top chef or Michelin Star restaurant,” said Stephen Svajian, CEO and Co-Founder of Anova. “With the Anova Cooker Pro we are reinventing the sous vide device for today’s professional kitchen. The Anova Pro combines maximum power, 10,000 hours of continuous cooking, Anova Precision® and the highest quality materials, offering professional chefs a sous vide device that meets all their needs.”
The Anova Pro is constructed from Teflon coated aluminum and stainless steel for maximum durability and has been thoroughly drop tested to withstand the rigors of a professional kitchen. It is also water and splash resistant with an IPX-7 rating and is backed with an industry-leading 2-year warranty.
Similar to other Anova products, the Anova Precision Pro, can be attached to a variety of cooking containers used in professional kitchens, with the detachable and adjustable clamp. The Anova Precision Cooker Pro also features Wi-Fi connectivity, which will be supported in the new Anova Culinary app launching Summer 2019.
Anova Pro Review: The Precision Cooker Pro sets itself apart from Anova’s consumer range with an uptick in power. It’s a 1,200 watt unit, with a flow rte of 12 liters per minute. It can handle bath sizes of up to 100 liters – over 26 gallons – with lids. Even with such a large capacity container, Anova says the new model can cook continuously for up to 10,000 hours, while keeping temperature within +/- 0.09 degrees F (0.05 degrees C).
At $399, the Precision Cooker Pro is Anova’s priciest model. If that doesn’t suit your budget you can pick up a Anova Nano for just $99. However in professional commercial kitchen terms, it is still quite a bargain.
The Anova Pro is made of aluminum and stainless steel, and has been given a rock hard Teflon coating. It holds up to IPX-7 durability ratings, including kitchen-friendly drop testing, and there’s a two-year warranty. It can handle being submerged completely in water for up to 30 minutes. Like Anova’s other models, it attaches with a removable clamp. The skirt around the heating element is detachable, too, for easier cleaning. There’s WiFi for remote control – Anova has a new app coming over the summer, too – along with manual time and temperature controls on the sous-vide itself, plus a touchscreen.
Read More: Anova Launches New Precision® Cooker Designed Specifically for …
Sous Vide French Dip Sandwiches Recipe | SimplyRecipes.com
It seems like a magic trick: take a cheap, tough cut of beef, like a top round roast or a chuck roast, cook it for twenty-four hours without peeking, and Abracadabra! Now it’s suddenly filet mignon.
But it’s not magic — this is sous vide cooking!
I love love LOVE cooking big touch cuts of meat sous vide, like the top round roast we’re using for these French Dip Sandwiches. Here’s why:
This is where you can really see how temperature and time both play pivotal roles in cooking food sous vide. I tested this roast at 140-degrees F (medium doneness) for 16 hours, 18 hours, and 24 hours. The doneness was the same for all three batches — they were all a perfect, rosy-pink inside — but the tenderness was remarkably different.
At 16 hours, the roast was cooked, but a little on the chewy side. At 18 hours, it cut easily and was notably less chewy. At the 24-hour mark, it was so tender that you could cut it with a fork, but yet still had enough texture that you knew you were eating steak. This ain’t no baby food.
The new Anova Precision Pro heats in half the time. Watch the video for unboxing, comparison, key differences and performance testing.
I test it against the Anova Precision Bluetooth, to see how long it takes to heat up 9L of water to 150f. The old Anova took 42m 49s to heat up the 9L to 150f and the new Anova Pro took only 19m 30s, less than half of the time, that’s the power of a commercial sous vide cooker!!!
The key parts of the video are:-
1:20 Skip to the Intro
2:00 Opening the Box
3:30 Compare the Anova Precision BT v Anova Precision Pro
5:33 Heating up the Anova Precision BT
7:27 Key Differences between Models – Slides
12:28 Heating the Anova Precision Pro
15:25 Summary
If you enjoy the video, please click the ‘LIKE’ button, if you enjoy the channel please ‘SUBSCRIBE’
Connect with me on Social Media
Website – https://fattycrab.com/
Facebook – https://www.facebook.com/fattycrabcooking/
Pinterest: https://in.pinterest.com/fattycrab11759/
******************************************************************
******************************************************************
Equipment Used
Our top recommended Sous Vide equipment from The Fatty Crab:
* Weber Slow N Sear: http://amzn.to/2wRwRjq
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: http://amzn.to/2mXdzRI
Anova 900: https://fattycrab.com/product/anovo-900/
Anova Precision Cooker WiFi: http://amzn.to/2mi76T3
Sous Vide Supreme: http://amzn.to/2s2nCtY
Sansaire Sous Vide Circulator: http://amzn.to/2u1cRJO
Sous Vide Container: http://amzn.to/2merrsb
Sous Vide Container Cover: http://amzn.to/2mbpTxt
Best Chamber Sealer: http://amzn.to/2hGHYF8
Cheap Suction Sealer: http://amzn.to/2mtj1Oi
Chamber Bags: http://amzn.to/2fpvSzD
Suction Bags: http://amzn.to/2mXfSUO
Bag Holder: http://amzn.to/2vjBYp5
Mini Weight: http://amzn.to/2nF3Q2Q
Pepper Grinder: http://amzn.to/2sgmn86
Mini Hook Clips: http://amzn.to/2nsd6ai
Large Clips: http://amzn.to/2nsunQP
Rib Rack: http://amzn.to/2mu4RcF
Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y
Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10×15)
Rack System Lifter: http://amzn.to/2tMRNDE
Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you)
* TORCH SET UP *
Torch: http://amzn.to/2meJLS7
Searzall (Heating Lamp): http://amzn.to/2mX8Pvl
Touch Gas: http://amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: http://amzn.to/2mbgI04
Round Elevated Grate: http://amzn.to/2rgnF54
* KNIVES *
LIPAVI Damascus Chefs Knife: http://amzn.to/2rsdJBO
LIPAVI Damascus Santoku: http://amzn.to/2rskLqe
Chef’s Knife : http://amzn.to/2lwnIHQ
Chef’s Knife Japanese: http://amzn.to/2n6swju
Sushi Knife: http://amzn.to/2mbhYAp
Butcher’s Knife: http://amzn.to/2mMOLip
Long Carving Knife: http://amzn.to/2mXoJWD
Electric Knife Battery: http://amzn.to/2rYSk74
Cleaver: http://amzn.to/2rwCuBe
Nicer Cleaver: http://amzn.to/2rlnbr6
* SMOKER AND GRILL *
Smoker: http://amzn.to/2lTdCNf
Wood Pellets: http://amzn.to/2mMOR9O
Charcoal Grill: http://amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S
Cast Iron Griddle Round: http://amzn.to/2nsi0E7
Heat Resistant Glove: http://amzn.to/2noifmA
* OTHERS *
Blender: http://amzn.to/2n3IpKx
Cutting & Serving Board: http://amzn.to/2lTpcrz
Color Prep Board: http://amzn.to/2lE4VdI
Granite Cutting Board: http://amzn.to/2mMYPb0
Food Grade Gloves: http://amzn.to/2lTd8H4
Bundt Cake Glass Pan: http://amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB
Tongs Tweezers: http://amzn.to/2n
******************************************************************
******************************************************************
posted by Ron Kloth | 3:32 PM
0 Comments:
Post a Comment
<< Home