PolyScience to Showcase Stainless Steel Integrated Sous Vide Cooking Systems at the 2014 National Restaurant Association Show

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PolyScience will showcase its Stainless Steel Integrated Systems designed for Sous Vide cooking and other precise temperature cooking techniques at the 2014 National Restaurant Association Show in Chicago, Illinois.

PolyScience will demonstrate the benefits of its Stainless Steel integrated Sous Vide cooking systems at booth 7254 in the North Hall of the National Restaurant Association Show at Chicago’s McCormick Place, May 17-20. Chefs increasingly depend on Sous Vide cooking and PolyScience provides an unsurpassed array of options to meet to the needs of even the most demanding professional kitchens.

“Professional kitchens are highly demanding environments where temperature control is the key to success, and no one provides more control options than PolyScience,” said Philip Preston, President, PolyScience. He added, “That’s why so many of the world’s top chefs depend on our precise temperature cooking systems.”

PolyScience provides multiple system configurations to meet exact needs and budget. Available in capacities up to 12 gallons (45 liters), these integrated bath systems offer options including time and temperature programmability, connectivity options for control and HACCP data logging, external temperature probes, multi-language touch-screen interfaces, ETL Sanitation approval and more. Designed to be user-friendly and highly efficient, these units are tested every day in kitchens around the globe.

PolyScience will also be showcasing its wide range of Sous Vide Immersion Circulators, tanks, vacuum sealers and accessories, and its revolutionary Sous Vide Toolbox™ iOS App, as well as The Smoking Gun® Anti-Griddle®, Sonicprep™, Rotary Vacuum Evaporation System and other innovative culinary products.

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PolyScience has been satisfying the most demanding laboratory and industrial needs since 1963. Consistent, precise and cost effective temperature control has always been our core competency. Building on that foundation, we’re proud to have become the “go to” source for chefs seeking solutions to their kitchen challenges. For more information, visit http://www.cuisinetechnology.com, call toll-free 800-229-7569 (847-647-0611 outside the US), or email culinary(at)polyscience(dot)com.

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Kelly Gibbons
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