Sous-vide water bath „Sirman“ Softcooker XP SR 1/1 GN with drain tap

Sous-vide water bath with drain tap, GN 1/1

The Softcooker XP SR 1/1 GN is a „Sirman“ water bath for cooking vacuum-packed food at low temperatures. It holds the water at any set temperature from 24 to 99 °C, with fluctuations of no more than 0.2 °C.

This is a static-heating bath: powerful heating elements in contact with the tank bottom heat the water, and there is no circulation pump. According to „Sirman“, static baths are more affordable than immersion circulators yet still hold the cooking temperature reliably.

The tank holds 29 L, with a working volume of 25 L. The whole bath is made of stainless steel, and a perforated bag guard sits at the bottom of the GN 1/1 tank.

Sous-vide cooking

In sous-vide cooking, food is sealed in vacuum bags and cooked slowly in water at a low temperature. The food retains its moisture and aroma, so meat turns out tender and juicy and vegetables keep their bright colour. The method also reduces waste and the weight loss that food undergoes in conventional cooking, and it makes kitchen work easier to plan.

Controls and programmes

The electronic control system is the same as on other „Sirman“ Softcooker XP models. The DISPLAY button switches the four-digit display between the set temperature, actual temperature, set time and time remaining; holding it down switches between °C and °F. The bath beeps when the water reaches the set temperature and again at the end of each cycle.

There are 25 preset programmes, and the temperature and time of each one can be changed and saved. There is also an unlimited-time programme, for which you set only the temperature. The start of any programme can be delayed by 10 minutes to 24 hours, in 10-minute steps.

Use and safety

There is no water level sensor, so put the bags in first, then fill the tank to 4–5 cm below the rim, and check the level regularly, as the water evaporates quickly. When the bath is plugged in, the display shows H2O as a reminder to fill it.

The bags must be fully submerged and take up no more than 30 % of the tank capacity, and the lid should always be used during cooking.

The bath has two temperature sensors: if their readings differ, or if the internal electrical components overheat, it shuts down and the display shows ERR.

To prevent limescale, the manufacturer recommends adding a little vinegar and changing the water every day. Unplug the bath before cleaning, then wipe it with a soft damp cloth and ordinary detergent. Do not use pressurised water jets, and do not wash any parts in a dishwasher.

Drain tap, handles and dimensions

The water drains through a tap at one end, and recessed handles at both ends make the bath easy to carry when empty. The bath stands on four feet.

The bath is 568 mm wide, 368 mm deep and 309 mm high without the lid. Its overall width, including the tap and the cable gland, is 642 mm.

Installation

The bath connects to a single-phase 220–240 V, 50/60 Hz supply and is rated at 1,700 W. It is fitted with a 2.5 m power cable (3 × 1.5 mm²) and a 16 A Schuko plug; the socket must be earthed and the circuit protected by a 30 mA residual current device (RCD). Place the bath on a level, sturdy, heat-resistant table about 80 cm high, at least 10 cm from any wall.

What’s included

The bath comes with a lid, a bag guard and a user manual; the power cable and Schuko plug are already fitted. A vacuum packer and vacuum bags are not included.

Technical specifications