SOUS VIDE WATER BATH

1.suitable for small businesses and resturant 3.sous vide water bath 4.water cooking

The water bath is designed to regulate the temperature from room temperature to Max.85 degree, it is used to cook vacuum-packed meat, poultry, fish and vegetables in the sous vide way. The sous cooking way has the advantage of avoiding drying out, leaching and hardening; the products remain juicy and will intensify their natural color and flavor; vital nutrients and vitamins remain; the cooking time is much longer than in conventional cooking and frying, but it requires no supervision.

Technical Features

 Voltage supply 100-240V 50/60HZ according to the different market.

 Maximum temperature:     85 degree

 Capacity:                             40 liters

 Internal dimension:          530mm(L)x327mm(W)x150mm(H)x2

 Outer dimension:              715mm(L)x570mm(W)x310mm(H)

 Consume power:              4000W

SOUS VIDE WATER BATH